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Research Paper | Biomedical Sciences | India | Volume 6 Issue 8, August 2017 | Popularity: 6.7 / 10
Impact of Pastas, Noodles, Pizzas and the Topping Ingredients used for Taste, on Creatinine Levels in the Body Indicating the Kidney Functioning
Dr. Manisha Mathur, Gaurang Mathur
Abstract: Kidney is an important excretory organ and forms urine, discharge wastes, and maintains osmoregulation. Creatinine is one of the nitrogenous waste product produced by our kidney. The normal Creatinine level in urine in a normal adult is 2.2-26.5mmols/L or 0.25-3gm/L. The current study was to find out the food product which degrades the Creatinine and reduces its level in body. About 12 food products were studied in the present research. Mainly the toppings of Pizzas and pastas were studied as the consumption of these eatables is maximum in todays era. Effect of Origano, chilli flakes Cheeze, Olives, Arabiata, Mushroom, Mint, coriander, Bitter gourd, Pasta and Maggie Noodles was observed on the creatinine level in the body. To what extent they maintain the proper functioning of Kidney or do they cause harm to our Kidneys. The origin of this study is the current issue among most of the parents for their children for consuming pizzas, pasta, noodles, burgers, and other junk food instead of consuming traditional/conventional food including vegetables, pulses, rice etc. and proper balanced diet, very often or daily instead of taking proper healthy and balanced diet. Not only children but also adults are dependent on such type of food habits now a days. This research will definitely create awareness about the health issues, especially related to kidney functioning and about the levels of creatinine in the body after consumption of such foods. As per our research findings, cheese reduces the creatinine level to least extent while coriander reduces the creatinine level to maximum extent.
Keywords: Pastas, Noodles, Pizzas Topping Ingrediants, Creatinine Kidney
Edition: Volume 6 Issue 8, August 2017
Pages: 568 - 572
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