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مجله تغذیه و امنیت غذایی، جلد ۱۰، شماره ۲، صفحات ۲۹۲-۳۰۲
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Effectiveness of Calcium-Fortified Thai Traditional Cracker Using Cricket Protein on Biochemical Marker of Bone Health and Bone Mineral Density
چکیده انگلیسی مقاله
Background: Thailand is one of the countries facing a high prevalence of low bone mineral density (BMD) due to inadequate calcium (Ca) intake. Using crickets as alternative protein sources is fascinating for nutritionists because of their high biological value and cost-efficient production. This study aims to investigate the effectiveness of Ca-fortified Thai traditional crackers using cricket protein. Methods: Four formulas of Ca-fortified crackers were prepared with different amounts of Ca based on the percentage of recommended Ca in adults for one portion (15%, 25%, and 50% per 250 mg of cracker dough) before conducting a sensory evaluation with 30 participants. The selected acceptable Ca-fortified cracker formula (50% of Ca by RDA per portion) was further used in an intervention study with another group of 40 participants (intervention group=20 and control group=20). The participants in the intervention group were asked to consume 250 g of crackers/day of 50% of RDA per portion formula for 12 weeks to compare bone health parameters with the control group. Results: Results revealed that BMD values of wrist and ankle bones in the intervention group were significantly higher than those in the control group (P=0.004 and P<0.001, respectively), and alkaline phosphatase (ALP) levels in the intervention group were significantly lower than those in the control group (P=0.04) at endpoint. The results also found a positive correlation between Ca intake and BMD parameters among all participants (P<0.001). Conclusion: The developed Ca-fortified Thai traditional crackers using cricket protein is preliminarily effective in improving bone health conditions among the participants.
کلیدواژه‌های انگلیسی مقاله Bone density, Calcium, Food, Cricket, Bone health
نویسندگان مقاله | Sasithorn Kosrisuwan
Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand


| Samapon Sriwanich
Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand


| Suphitsara Aipirome
Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand


| Apinya Aurareesuksakul
Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand


| Lukkamol Prapkree
Sodexo at the University of Kansas Health System: Olathe Campus, Kansas, USA.


| Alongkote Singhato
Nutrition and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand
نشانی اینترنتی http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1041-2&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده public specific
نوع مقاله منتشر شده orginal article
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