Document Type : Original Article
Authors
1
Nutrition and Food Science Dept., Faculty of Home Economics, Arish University, North Sinia, Egypt,
2
Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University, Cairo, Egypt
3
قسم کيمياء مکسبات الطعم والرائحة المرکز الفومي للبحوث
4
M.Sc. student, Faculty of Home Economics, Helwan University, Cairo, Egypt,
Abstract
The study aims to develop alternative processed meat products for individuals with acute kidney disease, focusing on vegetarian and fabricated luncheon options. Analyzing the chemical composition, it was found that the prepared luncheons had higher moisture, protein, and ash. The study analyzed the effects of a luncheon on kidney health in 54 male Sprague-Dawley rats, divided into nine groups. Group 1 rats were given a standard diet; group 2 received a positive control supplemented with ethylene glycol; Group 3 received a low-protein diet with 7% protein and 1% ethylene glycol. Groups (4, 5, and 6), and groups (7, 8, and 9) were given the positive control diet combined with the prepared luncheon and commercial luncheon at levels of 10%, 20%, and 30%, respectively. The study revealed a significant increase in lipid peroxidation, albumin and total protein levels in groups supplemented with 20% and 30% commercial luncheon. The prepared luncheon improved serum creatinine and urea values, leading to normalization. The commercial luncheon groups showing a significant weight reduction. The study emphasizes the potential of luncheon-based alternative processed meat products, particularly in supporting kidney health
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