TALKAN IN REHABILITATION AFTER COVID-19

TALKAN IN REHABILITATION AFTER COVID-19

Lyra Gilmutdinova

Doctor of Medical Sciences, Professor, Director of the Research Institute of Restorative Medicine and Balneology, Head of the Department of Medical Rehabilitation, Physical Therapy and Sports Medicine the Bashkir State Medical University, Russia, Ufa

Diana Faizova

student of Bashkir State Medical University,

Russia, Ufa

Elvira Faizova

Associate Professor of the Department of Medical Rehabilitation, Physical Therapy and Sports Medicine the Bashkir State Medical University,

Russia, Ufa

ABSTRACT

In March 2020 The World Health Organization has declared a global pandemic SARS-CoV-2. During the pandemic, along with the selection of treatment methods for a new coronavirus infection, the search for available recovery methods becomes relevant [1,3]. The authors of the article reveal the possibility of using a product of Bashkir cuisine, talkan, to restore health after COVID-19.

Keywords: talkan, postcovid syndrome.

Objectives: to assess the impact of talkan on the health and quality of life of patients with postcovid syndrome.

Working hypothesis: talkan will have a positive impact on the health of patients with postcovid syndrome.

Practical significance: development of an affordable way to restore the health of patients with postcovid syndrome.

Scientific novelty: We are investigating for the first time the effectiveness of talkan in restoring health after COVID-19.

The last decades have been marked by the growing interest of the population in healthy nutrition. This was the impetus to attract natural products from national cuisines. Talkan (from Turk. talqan; Russian. oatmeal) - "live food" of the Bashkir people. These are sprouted sprouts of barley, wheat and other cereals, fried and ground into flour. Talkan is common in the cuisine of many peoples (Bashkirs, Buryats, Kazakhs, Kirghiz, Mongols, Nogais, Tatars, Tuvans, Uzbeks, Khakas, Chuvash). He quickly satisfied his hunger and restored the strength of his ancestors. Dishes from talkan were served to the table during holidays and agricultural rituals, used on trips, hunting, during fasting. Dishes with milk, nuts, honey, tea, spices were prepared from it, drinks were made, porridges were cooked, pancakes were baked, cutlets were cooked. In Tibet, nutritious balls (tsampa) were made from barley talkan, black tea, salt and butter. In Bashkiria, the recipe was diversified with honey. Today, talkan is combined with yogurt, broth, kefir, milk and water. It is prepared from wheat, rye, barley, oatmeal, as well as combine different cereals [2,3,4]. Useful properties of talkan have been known for a long time. During the germination of grain, complex biochemical processes occur: plant enzymes, under the influence of heat and water, activate the conversion of nutrients into an easily digestible form. The main elements in the talkan composition are boron and phosphorus (improve brain function), potassium (normalizes heart function, lowers blood pressure), iron (increases hemoglobin levels), vitamin C (activates the immune system), vitamin E (slows down the aging process, restores the work of reproductive organs, strengthens hair and nails), fiber (stimulates the digestive system, cleanses the intestines). Talkan has no contraindications and age restrictions. Side effects of excessive use: allergic reaction, flatulence, pain in the hypogastric region. Coarse talkan is contraindicated in gastric ulcer and duodenal ulcer [2,3,4]. Taking into account the variety of healing properties of talkan, we decided to explore the possibility of its use to restore the health of patients with a multifaceted postcovid syndrome.

Materials and methods: The study included those who underwent COVID-19 more than 2 months ago with persistent health abnormalities. Previously, patients underwent rehabilitation after treatment in covid hospitals (43,7%) or on an outpatient basis. Patients in the acute period of COVID-19 and younger than 18 years were not included in the study. The data were collected during the survey and interviewing of 48 patients aged 51,1±10,3 years (32-66 years) with a slight predominance of men (52%). A drink prepared by mixing 1 teaspoon of dry wheat talkan and half a cup (100,0 g) of 1% kefir was used. The subjects were divided into two groups, comparable in terms of the studied indicators. The main group (n=24) took a drink of wheat talkan and 1% kefir at room temperature of 100,0 g 2 times a day (morning and evening) 20-30 minutes before meals daily for 1 month. The comparison group (n=24) took 1% kefir without talkan according to the same scheme. All the subjects were evaluated three times according to tests and scales: at the start, after 2 and 4 weeks. Complaints, clinical and hemodynamic parameters, responses of the Quality of life questionnaire (EQ-5D) and the hospital Anxiety and Depression Scale (HADS) were evaluated.

Results and discussion: At the beginning of the study, the subjects complained of weakness, fatigue, dizziness, headache, back and joint pain, shortness of breath, insomnia, cough, lack of appetite, taste changes and hair loss. The majority had more than six of the complaints listed above (79%). The maximum number of complaints (10) - in five patients, and the minimum number of complaints (3) - in two participants of the experiment. Arterial hypertension was detected in 54% of patients, and overweight in 52%. During the initial testing, there were shifts in the indicators of the hospital anxiety and depression scale (HADS-A 9,11±0,82 and HADS-D 9,94±0,68) and the quality of life questionnaire (EQ-5D). After 2 weeks, insignificant positive changes in the studied parameters were revealed in patients who took a drink from talkan, in the absence of dynamics in the comparison group. The final testing showed a reliable positive dynamics of indicators in the main group with unidirectional insignificant shifts of parameters in the comparison group. By the end of the study, complaints had completely disappeared in 67% of patients taking talkan, and only 25% in the comparison group. The structure of complaints in the main group has changed: weakness, fatigue, headaches, dizziness, insomnia have disappeared; back and joint pain, shortness of breath, cough, hair loss have decreased; appetite and taste sensations have been restored. In the comparison group, the structure of complaints remained the same. In the main group, normalization of blood pressure was observed in 9 patients and body weight in 11. In the comparison group, the positive shifts of these indicators did not reach normal values.

Figure 1. Dynamics of the total indicators of the HADS scale against the background of receiving talkan

Table 1.

The effect of talkan on the quality of life of patients with postcovid syndrome

* - differences are statistically significant, p<0,05

Conclusions: Taking talkan has a positive effect on the health of patients with postcovid syndrome, leading to a decrease in complaints, a significant improvement in the quality of life and mental health.

References:

1. Aspects of physical rehabilitation of patients who have undergone a new coronavirus infection / L. T. Gilmutdinova, A. R. Gilmutdinov, E. R. Faizova [et al.] // Medical Bulletin of Bashkortostan. – 2020. – T. 15. – № 6(90). – Pp. 76-80. – EDN KKJURB.
2. Galiakhmetova, L. F. Functional food products with the addition of a cereal product "talkan" / L. F. Galiakhmetova // Science of the young – innovative development of agriculture : Materials of the IX All-Russian Scientific and Practical Conference of Young scientists, Ufa, December 07, 2016. – Ufa: Bashkir State Agrarian University, 2016. – pp. 236-240. – EDN YPHGIJ.
3. Non–drug technologies in the rehabilitation of patients who have undergone a new coronavirus infection / L. T. Gilmutdinova, R. G. Farkhutdinov, A. R. Gilmutdinov [et al.]. - Ufa : State Autonomous Institution of Science of the Republic of Bashkortostan "Bashkir Encyclopedia", 2021. – 160 p. – ISBN 978-5-88185-505-5. – EDN LKBODA.
4. Patent No. 2463809 C2 Russian Federation, IPC A23L 1/172. Functional food product "talkan" from sprouted grain and the method of its production : No. 2009135940/12 : application 28.09.2009 : publ. 20.10.2012 / G. D. Burakaeva, I. D. Burakaev. – EDN AGSAHR.