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| 1 | Obesity and cardiometabolic disease risk factors among US adolescents with disabilities显示文摘AIM: To generate prevalence estimates of weight status and cardiometabolic disease risk factors among adolescents with and without disabilities.METHODS: Analysis of the 1999-2010 National Health and Nutrition Examination Survey data was conducted among 12-18 years old with(n = 256) and without disabilities(n = 5020). Mean values of waist circumference, fasting glucose, high-density-lipoprotein cholesterol, triglycerides, systolic and diastolic blood pressure and metabolic syndrome(Met S, ≥ 3 risk factors present) were examined by the following standardized body mass index(BMI) categories for those with and without disabilities; overweight(BMI ≥ 85th- < 95 th percentile for age and sex), obesity(BMI ≥ 95 th percentile) and severe obesity(BMI ≥35 kg/m2). Linear regression models were fit with each cardiometabolic disease risk factor independently as continuous outcomes to show relationships with disability status. RESULTS: Adolescents with disabilities were significantlymore likely to be overweight(49.3%), obese(27.6%) and severely obese(12%) vs their peers without disabilities(33.1%, 17.5% and 3.6%, respectively, P ≤ 0.01 for all). A higher proportion of overweight, obese and severely obese children with disabilities had abnormal SBP, fasting lipids and glucose as well as Met S(18.9% of overweight, 32.3% of obese, 55% of severely obese) vs their peers without disabilities(9.7%, 16.8%, 36.3%, respectively). US adolescents with disabilities are over three times as likely to have Met S(OR = 3.45, 95%CI: 1.08-10.99, P = 0.03) vs their peers with no disabilities.CONCLUSION: Results show that adolescents with disabilities are disproportionately affected by obesity and poor cardiometabolic health vs their peers with no disabilities. Health care professionals should monitor the cardiometabolic health of adolescents with disabilities. | Sarah E Messiah Denise C Vidot Gabriel Somarriba Kanathy Haney Semra Aytur Ruby A Natale Jeffrey P Brosco Kristopher L Arheart | 2015 | World Journal of Diabetes2015，6，1： | 2 |
| 2 | Turkish version of the Omaha System:its use in practice-based family nursing education nurse education today显示文摘 | Semra E Nihal ME | 2006 | Nurse Education Today2006，26，： | 1 |
| 3 | Monitoring of buccal epithelial cells by alkaline comet assay ( single cell gel electrophoresis technique) in cytogenetic evaluation of chlorhexdine显示文摘 | Kaya E Nurdan O Semra S | 2002 | Clin Oral Invest2002，6，3： | 1 |
| 4 | Assessment of leaching characteristics of heavy metals from industrial leach waste显示文摘 | Semra C Sermin E Osman N E | 2013 | International Journal of Mineral Pro- cessing2013，123，10： | 1 |
| 5 | Patients with progressive multiple sclerosis have elevated antibodies to neurofilament subunit 显示文摘 | Silber E Semra YK Gregson NA | 2002 | Neurology2002，58，： | 1 |
| 6 | Assessment of Leaching Characteristics of Heavy Metals from Industrial Leach Waste显示文摘 | Semra C Sermin E Osman NE | 2013 | International Journal of Mineral Processing2013，123，： | 1 |
| 7 | Monitoring of buccal epithelial cells byalkaline comet assay(single cell gel electrophoresis technique) in cytogenetic evaluation of chlorhexdine显示文摘 | Kaya E Nurdan O Semra S | 2002 | Clin Oral Invest2002，6，： | 1 |
| 8 | Patients with progressive multiple sclerosis have elevated antibodies to neurofilament subunit显示文摘 | Silber E Semra YK Gregson NA | 2002 | Neurology2002，58，9： | 1 |
| 9 | Monitoring of buccal epithelial cells by alkaline comet assay (single cell gel electrophoresis technique) in cytogenetic evaluation of chlorhexdine显示文摘 | Kaya E Nurdan O Semra S | 2002 | Clin Oral Invest2002，6，： | 1 |
| 10 | Turkish version of the Omaha sys-tem :Its use in practice-based family nuring educationnurse education today显示文摘 | Semra E Nihal M | 2006 | Nures Education Today2006，26，5： | 1 |
| 11 | CagA positivity and its association with gastroduodenal disease in Turkish children undergoing endoscopic investigation显示文摘 | Semra S?kücü Ay?e Tülin ?zden ?zlem Durmaz Süo?lu Berna Elkabes Fikri Demir U?ur ?evikba? Selim G?k?e Günay Saner | 2006 | Journal of Gastroenterology2006，，6： | 1 |
| 12 | The effect of hardaliye on reducing the formation of malondialdehyde during in vitro gastrointestinal digestion of meat products显示文摘Hardaliye is a non-alcoholic beverage produced from red/black grapes by adding mustard seeds and lactic acid fermentation.In this study,it was aimed to determine the total phenolic content(TPC)and total antioxidant capacity(TAC)of hardaliye samples produced with three different grape varieties(Shiraz,Merlot and Cabernet Sauvignon)before and after in vitro digestion,to determine their bioaccessibility,and to investigate their effects on reducing malondialdehyde(MDA)formation in meat products.TPC decreased after in vitro digestion in all three hardaliye samples and their bioaccessibility values were 57.64%,41.54%,and 52.78%(for Shiraz,Merlot,and Cabernet Sauvignon hardaliye,respectively).After in vitro digestion TAC value according to the DPPH method increased in all samples and according to the CUPRAC method decreased in Merlot and Cabernet Sauvignon hardaliye samples,while it increased in the Shiraz hardaliye.After in vitro digestion,MDA value increased in control meat samples and decreased in the samples treated with hardaliye samples.Although treatment with other beverages was effective in reducing the post-digestion MDA value of some meat samples,the hardaliye samples were more effective in reducing this value and the lowest MDA bioaccessibility(%)values were determined in those treated with hardaliye samples.The samples with the lowest values were meat doner 1 treated with Shiraz hardaliye(10.27%);burger patties 2 treated with Shiraz hardaliye(22.40%);and meatball 2 treated with Cabernet Sauvignon hardaliye(7.12%).These findings indicate that hardaliye has potential beneficial health effects and can be used for the design of healthy eating patterns due to its lipid oxidation reducing potential in the gastrointestinal tract. | Ayşe Semra Aksoy Muhammet Arici Mustafa Yaman | 2022 | Food Bioscience2022，47，3： | 0 |
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