Carcinogenic Heterocyclic Amines Formation and its

Relation with Marinating Process and Cooking

Methods of Chicken Meat and Fish

*Ahmed, A. Farrag, and *Ashraf, A. Ali,

Nutrition and Food Science Department-Faculty of Home Economics-

Helwan University- Cairo – Egypt aelatawy@yahoo.com

Abstract

Common cooking procedures such as broiling, frying (flam-grilling), heat

processing and pyrolysis of protein-rich foods induce the formation of potent

mutagenic and carcinogenic heterocyclic aromatic amines (HAAs) . This research was

conducted to study the effect of marinating, cooking method and cooking time on

HAAs formation. Four types of HAAs (IQ, MeIQx, PhIP and A α C) were

determined in cooked marinated and non- marinated chicken legs and fish. Chicken

legs samples with and without skin were cooked by (oven- broiled) for 30, 40 and 50

min, fish samples were cooked by (oven-broiled) for 30 and 40 min or fried or 10

min. marinating periods were 2 and 4 h. for chicken and 1 h. for fish. The solid- phase

extraction and HPLC method was used to analyse pooled samples for HAAs content.

The obtained results indicate that skinless chicken samples had a lower

value of coking loss % than samples with the skin. Marinating resulted in a

considerable decrease in cooking loss % for broiled chicken samples either with or

without skin. HAAs (IQ, MeIQx, PhIP and A α C) increased in mass with longer

cooking time. The highest amount of HAAs formed in oven-broiled chicken legs was

PhIP followed by MeIQx; IQ and A α C. A large decrease in PhIP amount was found

after marinating. A α C was found in low quantity in marinated chicken samples and

be detected after 4 h marinating. Fish samples marinated for 1 h lead to a decrease in

cooking loss % in both oven- broiling and fried fish . Formation of IQ and MeIQx

were increased in fried fish samples. But PhIP amount was decreased compared with

oven-broiled samples. A α C type of HAAs was not detected in fried fish, while it

found by slight amount in oven- broiled fish samples. It could be concluded that the

cooked fish contained less amount of HAAs than chicken. HAAs formation increased

with increasing cooking time. Marinating process reduces the formation of most

HAAs especially PhIP. Grilled or fried chicken and fish consumption may be

confounded with other healthy aspects of diet such as higher consumption of fruit,

vegetables, fiber and lower intake of fat without increasing the cooking time.

Abbreviations: HAAs = Heterocyclic Aromatic Amines ; A α C = A alpha C ;

IQ = 2- amino-3-methylimidazo-[4,5-f] quinoline ; MeIQx = 2-amino-3,8-

methylimidazo-[4,5-f]quinoxaline and PhIP = 2-amino-1-methyl-6-

phenylimidazo-[4,5-b] pyridine . HPLC = High Performance liquid

Chromatography.

Key Word: Heterocyclic Aromatic Amines – Carcinogenic - Marinating –

Chicken – Fish - Oven Broiling – Fried .

Published in – Med .J. Cairo Univ. Vol. 76, No. 2, Suppl. June :1-6 (2008)

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f]-quinoxaline and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine in food

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aelatawy@yahoo.com

124124

304050

80˚30

40101805˚

4(IQ ; MeIQx ; PhIP ; A α C)

(HPLC

(IQ; MeIQx ; PhIP; A α C)J

PhIP MeIQxIQJA α C

PhIPA α C

4

IQ; MeIQx

PhIP

PhIP

Using Cotton Seed Flour as a New Source of Protein and its

Effect on Nutritive Value and Sensory Characteristics of

Biscuit and Bread

Ahmed A. Farrag Nutrition and Food Science Dept.. Faculty of Home Economics .Helwan University.

Cairo- Egypt

aelatawy@yahoo.com

Abstract The major nutritional problem in most of the developing countries is protein-

energy malnutrition. Nutritionally cotton seed flour ( CSF) is low in fat and contains a

substantial amount of high biological value protein. The present research was

conducted to study the effect of fortification of both biscuit and bread with cotton

seed flour. Cotton seed flour was added to wheat flour ( extract 72%) at three levels

10%,20%, and 30 %. Fortified and unfortified samples of biscuit and bread were

evaluated chemically, nutritionally and sensory.

Results revealed that protein and minerals contents of both Fortified biscuit and

bread increased by increasing level of fortification. The percentage increase of total

protein for biscuit was 35.2%, 70.4% and 103.7% at levels 10%,20% and 30% cotton

seed flour (CSF) respectively , while percentage increase for bread were 51.5 %,

113.0% and 154.9% . Calcium (Ca), Phosphorous (P), Iron (Fe) and Zinc ( Zn)

contents for fortified biscuit ( at level 30% CSF) increased by 355.6%, 133.5%

67.3% and 119.2 % respectively, while the values for bread were 145.6%,191.6%,

90.6% and 140% at the same level of fortification (30%) . Also biological value

(B.V) and protein efficiency ratio (PER) for fortified biscuit and bread were

increased by increasing the level of CSF. All given sensory scores of the fortified

biscuit and bread samples were fairly decreased with increasing the percentage of

CSF, except for biscuit’s colour. The differences between control (unfortified) and

fortified biscuit samples were not significant ( P > 0.05). In conclusion, addition of

(CSF) to wheat flour led to increase of biscuit and bread content of total protein,

mineral and amino acids .Also there was an improvement in product colour (biscuit) .

The investigator advice mass production of CSF to supplement wheat flour so to

help crossing the gap between production and consumption of wheat. .

Key words – Cotton seed flour , Biscuit, Bread, Total protein, Minerals,

Amino acid, Biological value (B.V) , Protein efficiency ratio (PER) , Sensory

evaluation.

Published in -. Egyptian Journal of Nutrition and Health Vol.2-No.1-2007 published

by Society of Feeding mind, Combating malnutrition

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اسخخذام دليك بذرة المطي كوصذر جذيذ للبزوحيي و حأثيزه على الميوت الغذائيت . والصفاث الحسيت للبسكويج والخبش

أحود عىض فزاج هصز-القاهزة - جاهعة حلىاى- كلية االقتصاد الونزلي- قسن التغذية وعلىم األطعوة

aelatawy@yahoo.com

انهخض انؼشب

حؼخبش يشكهت مض انبشح انطبلت ي انشبكم انغزائت انشئست ف يؼظى دل ؼذ دلك بزسة انمط ي انبدت انغزائت ر فبئذة غزائت ػبنت خبطت السحفبع . انؼبنى انبيت

. يذخا ي انبشح اخفبع يذخا ي انذ حى اجشاء زا انبذذ نذساست حأرش حذػى انبسكج انخبض بذلك بزسة انمط ػه

%( 30 20 ,10)أػف دلك بزسة انمط بسب يخخهفت . انمت انغزائت جدة انخج لج انخجبث انذػت انغش يذػت ي انبسكج رى , %( 72اسخخالص )نذلك انمخ

. انخبض ي دذ انمت انغزائت انذخ انكبئ انخظبئض انذست نهخج :- لذ أظشث خبئج انبذذ يب ه

صبدة يذخ كال ي انبسكج انخبض انذػى بذلك بزسة انمط ف انبشح بهغج انسبت انئت نضبدة . األيالح انؼذت كبج انضبدة يشحبطت بضبدة سبت انخذػى

, 20, 10ػذ يسخ حذػى % 103.7%, 70.4 %, 35.2انبشح ف انبسكج انذػى % , 51.5بب كبج سبت انضبدة ف يذخ انخبض ي انبشح . ػه انخان % 30

كب أػذج انخبئج اسحفبع يسخ انبسكج . ػه انخان % 154.9 % 113.0انذذذ , انفسفس ,انكبنسو )دلك بزسة انمط ي األيالح انؼذت % 30انذػى بسبت

بب كبج . ػه انخان % 119.2 % 67.3 % 133.5%, 355.6بمذاس (انضك ػذ فس % 140 %90.6 %, 191.6%, 145.6سبت انضبدة نخهك األيالح ببنسبت نهخبض

( انذت)كب ندظ أؼب اسحفبع انمت انبنجت . ػه انخان (%30)يسخ انخذػى سبت كفبءة انبشح انذسبت ببنسبت نؼبث انبسكج انخبض انذػ يمبست بؼبث

كبج انضبدة ف كم يب يخبسبت حبسبب طشدب يغ يسخ انخذػى , (انغش يذػت)انكخشل . بذلك بزسة انمط

أيب ي بدت انظفبث انذست نهخجبث انذػت فمذ أظشث دسجبث انخمى انذس نؼبث انبسكج انخبض انذػ بذلك بزسة انمط مظب بسطب ف جغ انظفبث ببنمبست

كب أظشث خبئج انخذهم . ببنؼبث انغش يذػت فب ػذا طفت انه ببنسبت نهبسكج (انكخشل)االدظبئ أ االخخالفبث ف لى انظفبث ب انؼبث انذػت انغش يذػت

حط انذساست بأت حذػى يخجبث انخبض بذلك . (P> 0.05) يؼت نسج راث دالنت حسبػذ ػه حذس انخاسخخذاو انذسبث انطشق يغ بزسة انمط خبطت انبسكج

كب ط انببدذ بئجشاء انضذ ي انذساسبث نهخؼشف ػه يذ , انظفبث انطبؼت نهخج نخمهم انفجة ب كت انخج انسخهك إيكبت انخذػى بذلك بزسة انمط ف يخجبث أخش

.ي انمخ

Nutritional Status Assessment of boarding Students

At Hadhramout University (YEMEN)

*Ahmed, A. Farrag and *Rawia R. Abd El-Ghany

*Nutrition and Food Science Department, Faculty of Home Economic, Helwan

University-Cairo- Egypt

aelatawy@yahoo.com

Abstract The aim of this study is to evaluate the nutritional status of boarding students

at Hadhramout University, to assess the food intake and to obtain the preliminary

understanding of the relative level of BMI distribution of students. The present study

was carried out on 100 volunteer boarding students randomly selected from

Hadhramout University of Science and Technology. The boarding students collected

from three boarding houses (35 from El-Dease. 35 from Bokshan and 30 from Teba).

Their ages ranged from 19 – 27 years. Anthropometric measurements used in this

study included weights and heights from which body mass index (BMI) was

calculated. Food intake was conducted to obtain accrete amounts of food consumed

by students in the 24 hours recall for three days. Nutritive value of the foods was

calculated. The student’s energy and other nutrients requirement was calculated

according to age and sex using (RNI). A questionnaire was designed to evaluate

student’s nutritional knowledge regarding nutrition and its benefits for body. The

results illustrated that, the mean weight of Teba’s students was slightly higher than

Bokshan’s students, while El-Dease’s students represented the lowest mean of weight.

Also, Teba’s students had higher BMI. Bokshan’s students had excellent score of

nutritional knowledge. The results revealed that, the average intakes of energy and

fiber as compared to RNI were higher for Bokshan’s students than both of El-Dease

and Teba’s students. The mean dietary intakes of calcium, iron and vitamin A for

both of El-Dease and Teba’s students were lower than 50% of RNI. They illustrated

that, there were insufficient intakes of energy, protein and minerals such as calcium

and iron. The results showed that, more than fifty percent of students received 75 -

<100% of energy and carbohydrate as compared to RNI. The present results

recommended additional nutritional education is required in order to eliminate the

errors and miss-conception related with the food intake.

Key Words: Nutritional assessment - boarding Students – Food intake - Body Mass

Index (BMI) - Requirements Nutrient Intake (NRI) – Energy – Protein- Minerals.

Published in -

11391159102008

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Agriculture University in Wroclaw. Rocz. Panstw. Zakl. Hig., 57 (4): 381

– 388.

حميين الحالت الغذائيت لطالباث السكي الجاهعى بجاهعت حضزهوث للعلوم

(اليوي)–والخكنولوجيا

أحوذ عوض فزاج و راويت رسق عبذ الغنى

هصز- الماهزة- جاهعت حلواى–كليت االلخصاد الونشلى - لسن الخغذيت وعلوم األطعوت

aelatawy@yahoo.com

انهخص انؼشث

أجشذ ز انذساسخ ثذف رقى انذبنخ انغزائخ نهطبنجبد انقبد ثبنسك انجبيؼ انزبثغ

طبنجخ يزطػخ ي ث انطبنجبد انقبد (100)قذ أخزشد ػخ انجذش . نجبيؼخ دعشيد

طبنجخ 35 طبنجخ ، سك ثقشب 35سك انذس )ثبنسك انجبيؼ ي صالس يسبك يخزهفخ

صذ اسزجببد . ( سخ27-19)رشادذ أػبس يب ث ( طبنجخ 30سك طجخ

،يذ انضقبفخ انغزائخ نذ (انأخر ي انغزاء ف انو ، انطل انص )اسزبساد نزذذذ

سبػخ نذح صالس أبو يخزهفخ رى دسبة يزسط انأخر ي 24اسزخذو اسزشجبع . انطبنجبد

انؼبصش انغزائخ يقبسز ثبنزصبد انغزائخ رجؼب نهؼش انجس ، دسبة يؤشش كزهخ انجسى

أظشد زبئج انذساسخ أ يزسط أصا انطبنجبد ف . نزذذذ يذ ازشبس انذبفخ أ انسخ

سك طجخ كب أػه ي يزسط أصا طبنجبد سك ثقشب ثب كب يزسط أصا طبنجبد

. سك انذس األقم قأ ، نزا فب يؤشش كزهخ انجسى نذ انطبنجبد ثسك طجخ كب يشرفؼب

يزسط انأخر ي . رضد طبنجبد سك ثقشب ثسز ػبن ي انؼشفخ انؼهيبد انغزائخ

انطبقخ األنبف كب يشرفؼب يقبسخ ثبنزصبد انغزائخ ثبنسجخ نطبنجبد سك ثقشب ػ كم ي

نهطبنجبد " أ " ثهغ يزسط انأخر ي انكبنسو انذذذ فزبي . طبنجبد سك انذس طجخ

كب أظذذ انزبئج ػذو كفبخ . ي انزصبد % 50انقبد ثسك انذس طجخ أقم ي

ي انطبنجبد % 50ارعخ أ أكضش ي . انأخر ي انطبقخ انجشر انكبنسو انذذذ

رص انذساسخ . ي انطبقخ انكشثذساد يقبسخ ثبنزصبد % 100 - > 75ذصه ػه

ثعشسح ػم ثشايج رضقف غزائ نطبنجبد انجبيؼخ نزصذخ انفبى انز رزؼهق ثػخ كخ

كب رص انذساسخ أعب ثعشسح جد . انـأخر ي األطؼخ انخزهفخ فائذ كم يب نهجسى

. اداسح يسزقهخ نهزغزخ ف انسك انجبيؼ ػبيخ ف أيبك يظع انذساسخ خبصخ

Effect of Using Bramble Leaves as Antioxidant on

Male Rats Affected With Hepatotoxicity.

Ahmed A. Farrag and* Mohamed S. Mhamoud* *Nutrition and Food Science, Dept. faculty of Home Economics, Helwan

University.Cairo-Egypt

aelatawy@yahoo.com

Abstract

The present research was conducted to study the effect of bramble

leaves powder “BLP” (Rubus alceifolius, Rosaceae) on liver cirrhosis of

male rats. Carbon tetrachloride (CCL4) that is diluted by paraffin oil (1 :

1) was used to induction cirrhosis by dose (2mL/Kg body weight twice

weekly ) .BLP was added to the diet of rats at three levels 2.5 %, 5 % and

10 % for 6 weeks . Various nutritional, biochemical and histopathological

examinations were estimated.

The obtained results indicated that the induction of cirrhosis

resulted in a significant decrease in body weight gain (BWG), feed

efficiency ratio (FER) and albumin level. while a significant increase in

AST , ALT, liver / B.W % and lipid peroxidation values were noticed.

Total protein was decreased but the decease value was not significant.

Addition of BLP to the diet of rats produced a positive effect on BWG and

FER. Also the liver functions were improved especially at levels 2.5 %

and 5% BLP. Lipid peroxidation value was significantly decreased

compared with positive (+) control .It could be concluded that the CCL4

has direct toxic effect, which is clear by the presence of severe damage

in liver cells and biochemical abnormalities in liver functions The

phenolic compound in BLP improves these abnormalities. Further studies

are needed to study the possibility of using BLP or its extract in food

products.

Key Words: Bramble (Rubus alceifolius poi ret) – AST – ALT – Total

protein- hepatotoxicity- Liver cirrhosis – L. peroxidation.

Published in – Home Economics Journal-No.23-December (2007).

References :

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rat liver and the effects of antioxidant treatments .Comparative

physiol.,36 : 415 -442.

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Antihepatotoxic nature of Ulva reticulata (Chlorophyceae) on

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American Institute of Nutrition ; Committee on the reformulation of

the AIN-76, A Rodent diet . J. Nutrition , 123 : 1939-1951. - Reitman, S and Frankel, S. (1957) : A calorimetric method for the

determination of serum Glutamic oxaloacetic and Glutamic pyruvic

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- SAS ,Statistical Analysis System, (1996) ASA User’s Guide : Statistics

. SAS Institute Inc. Editors, Cary, NC.

- Shara M, Ohia SE, Schmidt RE, Yasmin T, Zardetto-Smith A, Kincaid

A, Bagchi M, Chatterjee A, Bagchi D, and Stohs SJ.(2004) :Physico-

chemical properties of a novel (-)-hydroxycitric acid extract and its

effect on body weight, selected organ weights, hepatic lipid

peroxidation and DNA fragmentation, hematology and clinical

chemistry, and histopathological changes over a period of 90 days. Mol

Cell Biochem. May;260(1-2):171-86.

- Shara M, Ohia SE, Yasmin T, Zardetto-Smith A, Kincaid A, Bagchi M,

Chatterjee A, Bagchi D, and Stohs SJ. (2003 ) : Dose- and time-

dependent effects of a novel (-)-hydroxycitric acid extract on body

weight, hepatic and testicular lipid peroxidation, DNA fragmentation

and histopathological data over a period of 90 days. Mol Cell Broche.

Dec;254 (1-2):339-46. -Shiota G, Tsuchiya H, Hoshikawa Y. (2006) : The liver as a target organ

of retinoids. Hepatol Res. Dec;36 (4):248-54. Epub Sep 22. - Venskutonis, P.R., Dvaranauskaite, A. and Labokas.J. (2007) : Radical

scavenging activity and composition of raspberry (Rubus idaeus) leaves

from different locations in Lithuania. Fitoterapia .Feb; 78 (2) : 162 – 5. - Wilfried,F.Anne Bosma,F.,Hendriks Rohol,E.and Dick, E. (1994) :

Vitamin A deficiency potentates carbon tetrachloride induced liver

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. جاهعت حلواى–كليت االلخصاد الونشلي - لسن الخغذيت وعلوم األطعوت

هصز-الماهزة

aelatawy@yahoo.com

أجش زا انبذذ نذساست حأرش اسخخذاو يسذق أساق ببث انؼهك كؼبد نألكسذة

ػه ركس انفئشا انظببت بخهف ف انكبذ ، رنك ػ طشك حمذش بؼغ انمبسبث انغزائت

اسخخذيج يبدة سابغ . نهكبذ (انسخببرنجت)االخخببساث انبكبئت انفذص انخششذت

إلدذاد اإلطببت (1:1)انخففت بضج انببساف بسبت (كشب حخشاكهسذ)كهسذ انكشب

كجى ي ص جسى انفئشا يشحب ف األسبع طال فخشة انخجشبت / يهه2)ف انفئشا بخشكض

% 2.5 أػف يسذق سق انؼهك إن جببث انفئشا بسبت . أسببغ 6انخ اسخشث (

دذد مظب يؼب ف لى كم :-أػذج انخبئج انخذظم ػهب يب ه % .10 % 5،

ي انضبدة ف انص انخذظم ػه، سبت كفبءة انغزاء يسخ األنبي خجت إلطببت

انفئشا ببنخهف انكبذ ،بب ندظج صبدة يؼت ف لى كم ي االضبث انبلهت نجػت

ص انكبذ ببنسبت نص انجسى لى انبشكسذاث انذت ف ( AST, ALT) األي

. ، كب اخفؼج لى انبشح انكه ف سشو انفئشا نك االخفبع كب غش يؼب انسشو

إػبفت يسذق سق انؼهك نجببث انفئشا انظببت ببنخهف أظشث أرشا اجببب دذ

اسحفؼج سبت انضبدة ف انص انخذظم ػه نهفئشا سبت كفبءة انغزاء ، كب حذسج

نجببث انفئشا % 5 % 2.5ظبئف انكبذ خبطت ػذ إػبفت يسذق سق انؼهك بسبت

اخفؼج أؼب لى انبشكسذاث انذت اخفبػب يؼب ببنمبست بجػت انكخشل .

ك أ سخخهض يب سبك أ انذم بشابغ كهسذ انكشب ر حأرش س . (+)انجب

يببشش ػه انكبذ لذ ظش رنك جهب ي دذد حذطى شذذ ف كزش ي خالب انكبذ شزرا ف

أ انشكببث انفنت ف أساق انؼهك أدث إن حخفف كب أظشث انخبئج.لى ظبئف انكبذ

حط انذساست . انخأرش انؼبس نشابغ كهسذ انكشب ػه خالب انكبذ كب دسج ظبئف

بئجشاء يضذ ي انذساسبث ػه إيكبت اسخخذاو يسذق سق انؼهك أ انسخخهض انبئ ن

. ف بؼغ انخجبث انغزائت

Nutritional Status Assessment of Pregnant Women (in the third

trimester) in Hadaramout Governorate (YEMEN)

By

Ahmed A. Farrag

Nutrition and Food Science Dept. Faculty of Home Economics

Helwan University –Cairo- Egypt

aelatawy@yahoo.com

Abstract

There are sufficient scientific evidence supports the importance of healthy

nutrition and lifestyle habits during pregnancy. The present study was conducted to

evaluate the nutritional status of pregnant women in the third trimester . The subject

under study composed of 100 Yemenis pregnant women in last trimester. The subjects

were selected by Purposive method from clinical centers , their age ranged from 20 to

35 year. Twenty eight (28) case from EL Mokla city ,while thirty six (36) case from

both EL Sher and Kail Bawzer area . There are various methods used to evaluate

nutritional status, which include dietary intake, food frequency, anthropometric

measurements and Laboratory assessment .

Results revealed that the total average of nutrient intake decreased compared

to RDA (represented as %). Deficient ratio ranged from 22.3 to 67.4 %. Severely

dietary inadequacy was noticed in calcium and fat (less than 60 %) of RDA, a

moderately dietary inadequacy in protein, carbohydrates, energy, iron and zinc which

intakes were ranged from 60 to less than 90 % of RDA .The quantity of food

consumption was lower than it should be consumed except for potato, fish and

panama. Food consumption was lower among pregnant women if we considered

family size which ranged from 7.0 ± 3.49 to 10.0 ± 5.45 individuals.

The percentage of miscarriage cases among investigated pregnant women in

the three areas were 25% or more. The highest percent of miscarriage cases was

noticed in the pregnant women lived in Kail Bawzer area (33.3%) vs. to (25%) for

pregnant women in both El Sher and El Mokala. Concerning BMI and weight gain ,

The mean values of BMI for pregnant women in the investigated areas ranged from

(23.4 ± 5.20 - 25.2 ± 4.62) , the total mean was ( 25 ± 0.98) .The total weight gain

of pregnant women in the three areas was ( 8.44 ±0.94 kg ) .This value was highly

decreased compared with the range of optimum value ( 11.5 -16 Kg). It could be

concluded from laboratory investigation that the average values for Hb, PCV % and

RBC and MCHC % were 9.92 ± 0.02 gm/dl , 29.87 % ± 0.12 , 3.50 ± 0.34 million

and 33.2 % respectively . while the normal levels was 11 gm/dl , 33 % , 3.9 million

and 33-38 % for Hb , PCV % , RBC and MCHC% respectively. There was a

significant fall in Hb, PCV % and RBC in most pregnant women. Conclusion: an

improvement in quantity and quality of diet is needed during pregnancy and in

prenatal period. Nutrition education program should be used to modify the wrong

food habits among pregnant women . Kay wards: pregnant- Trimester- food intake- food frequency- Miscarriage- Acute

disease- Misbegotten- Weight gain- Body mass Index-hemoglobin- hematocrit- red blood cell.

Published in- Egyptian J. of Nutrition Vol. XXII NO.3

References

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Dec; 13 (4) : 280-6.

اليوي " حميين الحالت الغذائيت للسيذاث الحواهل في الثلث األخيز هي الحول بوحافظت حضزهوث

"

أحوذ عوض فزاج . جاهعت حلواى–كليت االلخصاد الونشلي - لسن الخغذيت وعلوم األطعوت

هصز-الماهزة

aelatawy@yahoo.com

الولخص العزبي

لذ . حؤكذ كزش ي انذمبئك انؼهت أت انخغزت انظذت انؼبداث ط انذبة أربء فخشة انذم

شهج . أجشج ز انذساست نخمى انذبنت انغزائت انظذت نهسذاث انذايم ف انزهذ األخش ي انذماخخشث ػت انذساست ببنطشمت انمظدة ي ب انسذاث انخشدداث ػه . سذة ت دبيم100انذساست

28) ػبيب ي رالد يبطك يخخهفت يذت انكال 35 : 20انشاكض انطبت انخ حخشاح أػبس يبب اسخخذيج طشق يخخهفت نهخمى طج نب . ( دبنت36) يذت غم ببصش ( دبنت36)، يذت انشذش (دبنت

،يؼذل حكشاس ( سبػت24اسخشجبع )اسخبساث اسخبب نخجغ بببث يؼهيبث ػ كت انأخر اني . حبل انطؼبو ،دبالث اإلجبع اإلطببت ببأليشاع ، انمبس انجست ببإلػبفت إن بؼغ انخذبنم انطبت

:- وقد أظهزت نتائج الدراسة ها يلي نذ انسذاث انذايم ببنمبست انأخر ي انؼبطش انغزائتجد مظب شذذا ف كت -

. ( %67.4 : 22.3 )ببنخطبث انغزائت انسدت نخهك انفئت انذسبست دذ حشادج سبت انمض يبب 60لذ كب انمض شذذا جذا ف كم ي انكبنسو انذ دذ بهغج سبت انأخر ي كم يب ألم ي

كب انقص أيب ببنسبت نهبشح ، انكشبذساث ، انسؼشاث ، انذذذ انضك فمذ. انط ب انؼذلي%

ثزا نى . ي انص ث% 90إن أقم ي % 60يبث شذذ يزسط دش رشادذ سجخ انأخر يى يبث

إ يؼظى انكبد انسزهكخ ي األطؼخ أقم . رجذ كفبخ ي انأخر ف أ ي انؼبصش انغزائخ يذم انذساسخ

يب جت اسزالك فب ػذا انجطبطس انسك انص خبصخ ػذ األخز ف االػزجبس دجى األسش دش زشاح

.( أفشاد5.45 ± 10)إن ( 3.49 ± 7 )يزسط ػذد أفشاد األسش يبث

% 25ثهغ يزسط سجخ اإلصبثخ ثبإلجبض ث انسذاد انذايم ف انضالس يبطق انز رى دساسزب -

ف د ثهغذ ( %33.3 )ندظذ أػه سجخ إصبثخ ثبإلجبض ف يطقخ غم ثبصش دش ثهغذ.فأكضش

.ف كال ي انكال انشذش ( %25 )انسجخ

ثبنسجخ نؤشش كزهخ انجسى سجخ انضبدح ف انص انزذصم ػهب أصبء انذم فقذ رشادذ قى يؤشش كزهخ -

± 25) ثهغ انزسط انكه ( 4.62 ± 25.2) إن ( 5.2 ± 23.4)انجسى نهسذاد انذايم يب ث

( كجى 0.94 ± 8.44) ،ف د ثهغ يزسط انضبدح ف انص نهسذاد انذايم نهبطق انضالس ( 0.98

ثبنقخ انضه نؤشش كزهخ انجسى نز انفئخ ي انؼش انز رزشاح درؼزجش ز انقخ يخفعخ جذا ارا يب قس

دذس قصب يؼب ف قى كم ي انجهث . - ( كجى 16 :11.5)يبث

0.02 ± 09.92) ػذد كشاد انذو انذشاء نؼظى انسذاد انذايم قذ ثهغ يزسط انقى د، انبركش

ػه انزان ، ثب ثهغ يزسط (٣يى / يه خهخ ) 0.34 ±3.5 0.12 ±% 29.87، (دسهزش/جى)

سزخهص ي زا أ رجذ دبجخ يهذخ نزذس كخ % .33.2رشكض انجهث ف خالب انذو انذشاء

ػخ انججبد انغزائخ انزبنخ أصبء انذم انفزشح انسبثقخ نهذم يغ رؼذم ثؼط انسهكبد انؼبداد

.انغزائخ انخبطئخ ػ طشق اجشاء ثشايج انزضقف انغزائ انبسجخ