Browsing by Author "Siksna, Inese"
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Item Consumption of the whole-grain rye bread and progression of prostate cancer(2013-11-01) Meija, Laila; Cauce, Vinita; Siksna, Inese; Joffe, Rafaels; Ignace, Gita; Bobere, Natalija; Lietuvietis, Vilnis; Lejnieks, Aivars; Söderholm, Paivi; Adlercreutz, Herman; Rīga Stradiņš UniversityWhole-grain rye intake has been suggested to have anti-cancer effect, including changes in serum hormones and reduced prostate specific antigen (PSA) in animals and humans. In this study, we investigated the effect of high intake of whole-grain rye bread on prostate cancer progression as assessed by PSA concentration in men diagnosed with prostate cancer. Fifteen men with prostate cancer who did not receive prior therapy were randomised and given a daily supplement of 250 g refined wheat bread for two weeks and, afterwards, 250 g whole-grain rye bread for six weeks. Blood samples were taken from fasting men at baseline and after two and six weeks to measure the PSA and sex hormones. The dietary intake was: energy intake 3452 kcal; protein intake 166 g, carbohydrate intake 334 g, fat 149 g, saturated fat intake 52 g, and fibre intake 40 g. Plasma total PSA, free PSE, testosterone concentrations and free androgen index tended to be higher after refined white bread treatment and lower after whole-grain rye treatment. However, none of the differences were statistically significant. There were no significant changes in sex hormone binding globulin, luteinising hormone, and follicle stimulating hormone. In this intervention trial, whole-grain rye consumption did not result in significant changes in PSA and sex hormones, which may be related to high fat intake. Further prospective trials are indicated to evaluate the potential of whole-grain rye bread, taking into account other factors.Item Could Artificial Intelligence/Machine Learning and Inclusion of Diet-Gut Microbiome Interactions Improve Disease Risk Prediction? Case Study : Coronary Artery Disease(2022-04-11) Vilne, Baiba; Ķibilds, Juris; Siksna, Inese; Lazda, Ilva; Valciņa, Olga; Krūmiņa, Angelika; Bioinformatics Group; Department of InfectologyCoronary artery disease (CAD) is the most common cardiovascular disease (CVD) and the main leading cause of morbidity and mortality worldwide, posing a huge socio-economic burden to the society and health systems. Therefore, timely and precise identification of people at high risk of CAD is urgently required. Most current CAD risk prediction approaches are based on a small number of traditional risk factors (age, sex, diabetes, LDL and HDL cholesterol, smoking, systolic blood pressure) and are incompletely predictive across all patient groups, as CAD is a multi-factorial disease with complex etiology, considered to be driven by both genetic, as well as numerous environmental/lifestyle factors. Diet is one of the modifiable factors for improving lifestyle and disease prevention. However, the current rise in obesity, type 2 diabetes (T2D) and CVD/CAD indicates that the “one-size-fits-all” approach may not be efficient, due to significant variation in inter-individual responses. Recently, the gut microbiome has emerged as a potential and previously under-explored contributor to these variations. Hence, efficient integration of dietary and gut microbiome information alongside with genetic variations and clinical data holds a great promise to improve CAD risk prediction. Nevertheless, the highly complex nature of meals combined with the huge inter-individual variability of the gut microbiome poses several Big Data analytics challenges in modeling diet-gut microbiota interactions and integrating these within CAD risk prediction approaches for the development of personalized decision support systems (DSS). In this regard, the recent re-emergence of Artificial Intelligence (AI) / Machine Learning (ML) is opening intriguing perspectives, as these approaches are able to capture large and complex matrices of data, incorporating their interactions and identifying both linear and non-linear relationships. In this Mini-Review, we consider (1) the most used AI/ML approaches and their different use cases for CAD risk prediction (2) modeling of the content, choice and impact of dietary factors on CAD risk; (3) classification of individuals by their gut microbiome composition into CAD cases vs. controls and (4) modeling of the diet-gut microbiome interactions and their impact on CAD risk. Finally, we provide an outlook for putting it all together for improved CAD risk predictions.Item EARLY EATING HABITS IN INFANTS AND THEIR ASSOCIATION WITH IRON METABOLISM(2022-02-01) Elksne, Inga; Strēle, Ieva; Siksna, Inese; Gardovska, Dace; Rīga Stradiņš UniversityInfants experience rapid growth and development during their first year of life. The objective of the study was to investigate the early dietary habits of Latvian infants and their relation to iron metabolism. The study was composed of Study A "Research on eating habits of infants living in Latvia"(n = 344) and Study B "Research on the association between eating habits of infants living in Latvia and iron metabolism"(n = 73). 89% of infants (n = 18) were breastfed (BF) in the first month, and 21% (n =15) were exclusively BF for the first six months. The average age for introducing complementary food was five months. Iron intake was on average 7.4 mg. Iron deficiency (ID) was in 9.6% (n = 7) and iron deficiency anemia (IDA) in 4.1% (n = 3) of infants. The blood iron level was lower in 30% (n = 8) of infants fed with cow's milk. For infants who obtained iron predominantly from non-Animal products, serum ferritin (SF) was within normal range. SF was within the normal range for 93% (n = 26) of infants who did not consume legumes. Dietary habits of infants in Latvia partly correspond to the guidelines. 63% of infants did not consume enough iron from food and ID was observed in 9.6% of infants and IDA in 4.1%. A lower iron level in blood occurred in breastfed infants and in infants for whom cow's milk was introduced at an early stage; a lower mean corpuscular volume level was observed in infants whose exclusive breast-feeding continued for at least the first four months; lower SF occurred in breastfed infants, in at least the first four months for exclusively breastfed infants, and in infants for whom whose legumes had been introduced in diet. A higher level of soluble transferrin receptors was observed in infants who were not first-born.Item Eating patterns and food choices of latvian infants during their first year of life(2018-03) Sirina, Inga; Strele, Ieva; Siksna, Inese; Gardovska, Dace; Department of Paediatrics; Department of Doctoral Studies; Department of Public Health and Epidemiology; Faculty of Medicine; Rīga Stradiņš UniversityIntroduction: Pregnancy, infancy, and early childhood are periods of rapid growth and development. The role of nutrition is very important during these critical growth and development periods. The aim of the study was to investigate infant feeding practices through the first year of life in Latvia, and to compare feeding practices with nutritional guidelines in Latvia and other European countries. Methods: We analysed cross-sectional study data from food frequency questionnaires with additional questions on breastfeeding and complementary feeding introduction. A total of 266 infants from all Latvian regions from birth to 1-year-old were included in the study. Breastfeeding rates were assessed by month of age. Complementary feeding was assessed using three age groups (0-3.9 months, 4-6.9 months, and 7-12.9 months), whereas two groups were used to assess food frequency and portion sizes (0-5.9 months and 6-12.9 months). Results: The breastfeeding rate during the first month of life was 89%. At 6 months, 68% of infants received breast milk, but by 12 months, only 45% still received breast milk. Complementary foods were introduced at a mean age of 5 months (standard deviation = 1). Before 4 months of age, 9% of infants were receiving complementary food, the majority (85%) between 4 and 6 months of age. There were 6% of infants who were introduced to complementary foods after 7 months of age. First complementary food choices were mainly porridge (64%), vegetables (21%), and fruits (10%). After 6 months of age, foods from almost all food groups were present in each infant diet at least once per day, such as vegetables (85%), potatoes (85%), fruits (81%), dairy (78%), and meat (73%), less than once per day—grains (88%), fats (73%), cow’s milk (66%), eggs (45%), fish (36%), and legumes (28%). Conclusion: Breastfeeding rate during first months of life is high in Latvia. Breastfeeding was sustained at the age of 6 months, in the highest rate among Baltic countries. However, only 45% continued breastfeeding at the age of 12 months, in accordance with WHO recommendations. A guideline on complementary feeding is followed by the majority of parents. There are deviations from guidelines in inclusion of some foods in the diet and frequency of consumption.Item The Gut Microbiome among Postmenopausal Latvian Women in Relation to Dietary Habits(2022-08-30) Aumeistere, Līva; Ķibilds, Juris; Siksna, Inese; Neimane, Lolita Vija; Kampara, Māra; Ļubina, Olga; Ciproviča, Inga; Rehabilitācijas fakultāteIn recent years, many studies have been initiated to characterise the human gut microbiome in relation to different factors like age, lifestyle, and dietary habits. This study aimed to evaluate the impact of yoghurt intake on the gut microbiome among postmenopausal women and how overall dietary habits modulate the gut microbiome. In total, 52 participants were included in the study and two groups—a control (n = 26) and experimental group (n = 26)—were established. The study was eight weeks long. Both study groups were allowed to consume a self-selected diet, but the experimental group had to additionally consume 175 g of plain organic milk yoghurt on a daily basis for eight weeks. In addition, a series of questionnaires were completed, including a questionnaire on the subject’s sociodemographic background, health status, and lifestyle factors, as well as a food frequency questionnaire. Stool samples were collected for the analysis of the gut microbiome (both prior to and after the eight weeks of the study). Sequencing of V4-V5 regions of the 16S rRNA gene was used to determine the bacterial composition of stool samples. The dominant phylum from the gut microbiome was Firmicutes (~70% to 73%), followed by Bacteroidota (~20% to 23%). Although no significant changes in the gut microbiome were related to daily consumption of yoghurt, we report that consumption of food products like grains, grain-based products, milk and milk products, and beverages (tea, coffee) is associated with differences in the composition of the gut microbiome. Establishing nutritional strategies to shape the gut microbiome could contribute to improved health status in postmenopausal women, but further research is needed.Item Meat and meat product consumption among infants in Latvia(2017-12) Širina, Inga; Strele, Ieva; Siksna, Inese; Gardovska, Dace; Faculty of Medicine; Sabiedrības veselības un sociālās labklājības fakultāte; Rīga Stradiņš UniversityMeat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0-5.9 months and 6-12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107). Meat from baby food was consumed only after 6 months and by 23% (n = 34). Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28) and offal products by 11% (n = 16) of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.Item Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease(2020) Lazda, Ilva; Krūmiņa, Angelika; Zeltiņa, Indra; Krūmiņa, Nikola; Ķibilds, Juris; Siksna, Inese; Vīksna, Ludmila; Derovs, Aleksejs; Rīga Stradiņš UniversityKefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries. Whole kefir and specific fractions and individual organisms isolated from kefir provide a multitude of health benefits, including regulation of composition of the gut microbiome. This review aims to summarise the available data about influence of kefir consumption on the gut microbiome in healthy individuals and to highlight the effects that kefir consumption as well as separated fractions of kefir can have in disease states via modulation of the host microbiome.Item Microbiological Quality of Ready-To-Eat Products and Potential Risks for Consumers in Latvia(2016-08-01) Ciekure, Elīna; Siksna, Inese; Valciņa, Olga; Vīksna, Ludmila; Krūmiņa, Angelika; Department of InfectologyReady-to-eat (RTE) foods are challenging for food business operators as they need to remain qualitative and safe for consumers. However, consumers tend to choose them more and more often because of fast and easy handling. The highest risk from RTE foods is microbiological contamination, particularly for vulnerable groups like children, elderly, and pregnant women. The aim of the research was to assess the microbiological quality of RTE meat and fish products to highlight possible risks for consumers. A total of 15 984 analyses performed on RTE meat and fish products were included in this study. It was found that RTE meat and fish product samples representative of the market in Latvia in the period 2012-2015 had high microbiological quality and only in rare cases was contamination with hygiene indicatororganisms (coliforms and Escherichia coli) and pathogens (Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and sulphite-reducing clostridia) detected. However, it is important to pay attention to customer habits of cooking and preparing RTE foods as well-thermal processing for products intended to be used cooked, use before expiration date and adequate storage rules for products, as these have important regarding microbiological risks for health.Item Nutrition and Bone Health Among Postmenopausal Latvian Women(2023-12) Aumeistere, Līva; Siksna, Inese; Neimane, Lolita Vija; Kampara, Māra; Ļubina, Olga; Ciproviča, Inga; Sabiedrības veselības un sociālās labklājības fakultāteThe aim of this study was to assess the impact of yoghurt consumption on bone health among postmenopausal Latvian women. In the study, 52 participants were divided into two groups — control (n = 26) and experimental group (n = 26). Both study groups were able to consume a self-selected diet, but the experimental group had to additionally consume 175 g of plain organic milk yoghurt on a daily basis for eight weeks. 72-hour food diaries were obtained prior to and after the eight-week experiment. To evaluate bone mass density, a dual-energy X-ray absorptiometry (DEXA) was performed prior to the eight-week experiment. 25-OH-Vitamin D and calcium blood serum levels were evaluated prior to and after the eight-week experiment. DEXA revealed osteoporotic values at the lumbar spine or femoral neck region for ten participants. The 25-OH-Vitamin D blood serum level among the participants was sufficient (30.0–44.9 ng·ml−1). Calcium blood serum levels were within reference values (2.1–2.6 mmol·l−1) for all participants. No significant difference was found regarding yogurt consumption and calcium blood serum levels (p = 0.400). Although the majority of participants noted milk and milk product consumption on a daily basis, the daily calcium intake only reached the lowest recommended value for adults (800 mg). Vitamin D intake from food and dietary supplements significantly varied (0 to 302.08 µg a day). For the prevention of osteoporosis, it is necessary to promote the consumption of fermented milk products and vitamin D supplementation among postmenopausal women.