Tag Archives: hypothyroidism

Interleukin-8 level in the blood of rats with experimental osteoarthritis and hypothyroidism

D. S. Nosivets

SI “Dnipropetrovsk Medical Academy of the Ministry of Health of Ukraine”;
e-mail: dsnosivets@ukr.net

Received: 9 May 2020; Accepted: 13 November 2020

In the study, the level of interleukin-8 in the blood serum of rats with experimental model of osteoarthritis and hypothyroidism under the influence of NSAID s and paracetamol was estimated. The experiments were performed on 75 white nonlinear rats of both sexes. Experimental osteoarthritis was induced by single intra-articular administration of 0.1 ml of monoiodoacetic acid solution into the knee joint. Experimental hypothyroidism was reconstructed by enteral administration of 0.02% carbimazole solution, given with a drinking­ ration for 6 weeks. On the 42nd day of the experiment, the animals were divided into 14 groups and drug administration began daily for 5 days. The serum level of interleukin-8 was estimated on 42 and 47 days of the experiment by specific ELISA kits. A significant decrease (P ≤ 0.05) of the elevated cytokine level under the influence of pharmacotherapy was revealed. According to the degree of influence on degenerative-dystrophic process in the knee joint, the investigated drugs can be arranged as follows: diclofenac sodium > ibuprofen > nimesulide = meloxicam > celecoxib > paracetamol. The results obtained showed that the level of interleukin-8 could be used as an indicator  of  non-steroidal drugs and paracetamol anti-inflammatory activity under  experimental osteoarthritis and hypothyroidism.

Research on diet features of patients with hypothyroidism

O. Oliynyk

Pope John Paul II State School of Higher Education in Biała Podlaska, Poland;
e-mail: Alexanderoliynyk8@gmail.com

Received: 17 April 2020; Accepted: 13 November 2020

Studies on the relationship between dietary features and hypothyroidism pathogenesis are highly relevant­. The aim of this research was to study the dietary features of patients with hypothyroidism and to determine the possible impact of patients’ food preferences on the pathogenesis of hypothyroidism. We examined 400 women of Polish nationality aged 19-28 years living in the district of Biała Podlaski of the Lublin Voivodeship of Poland who consider themselves healthy.  Blood levels of free (FT3) and total (T3) triiodothyronine, free (FT4) and total (T4) thyroxine, thyroid-stimulating hormone (TSH) were determined. The quantitative and qualitative composition of the examined women’s diet was determined using questionnaires and nutritional tables. It was revealed, that the prevalence of hypothyroidism among the female subjects was 3.5%. Women with reduced thyroid function were shown to consume 3.78 times less iodine, 2.97 times (P < 0.001) less sodium chloride (table salt), and 1.47 times (P < 0.001) less proteins than those who had normal thyroid function. In addition, women with hypothyroidism consume  2.25 times (P < 0.001) more strumogenic. It is concluded that the use of such the diet could cause a secondary reduction in thyroid function with further development of the hypothyroidism.