Impacto del helado dietético con yacón (Smallanthussonchifolius) en la hipoglicemia y aceptabilidad / Impact of dietary ice cream with yacon (Smallanthus sonchifolius) on hyperglycemia and acceptability

Introducción: Los helados, tienen un alto contenido azúcares en su composición, por lo que es un producto interesante para estudiar alternativas en la sustitución de la misma. El yacón (Smallanthus sonchifolius) es conocida como una fuente abundante de fructooligosacáridos (FOS), inulina y compuestos fenólicos, a los cuales se les aduce importantes beneficios nutricionales y efectos en la salud. Objetivo: Evaluar el efecto hipoglucemiante, parámetros biológicos y perfil sensorial de helados formulados con sustitución de azúcar (AZ) por jarabe de yacón (JY) (Smallanthus sonchifolius). Materiales y métodos: Se desarrollaron cuatro formulaciones denominadas: T0 (100% AZ), T3 (100% JY), T1 (50:50; AZ:JY) y el T2 (25:75, AZ:JY). Se analizaron niveles de glucosa, parámetros de evaluación biológica y un perfil sensorial. Asimismo, se realizó un análisis proximal del mejor tratamiento. Resultados y discusiones: Se encontraron diferencias significativas (p<0,05) en los niveles de glucosa, siendo el T3 el cual mostro una mayor variación (disminuyo en 18,3 ml/dL). Su composición proximal tuvo una humedad de 72,50 ± 0,32%, proteína bruta 4,00 ± 0,26%, grasa bruta 2,40 ± 0,07%, cenizas 1,46 ± 0,09%, y carbohidratos 19,60 ± 0,27%. Asimismo, todos los helados mostraron un alto valor biológico (VB: 98), digestibilidad aparente (DA: 98%) y retención neta de proteína (NPR: 3,25). Finalmente, el perfil sensorial fue similar en todos los tratamientos evaluados. Conclusiones: El helado T3 (100 % jarabe de yacón) tuvo importantes resultados en el efecto hipoglucemiante, parámetros biológicos y perfil sensorial.(AU)

Introduction: Ice cream has a high sugar content in itscomposition, making it an interesting product to study alter-natives for its substitution. Yacon (Smallanthus sonchifolius)is known as an abundant source of fructooligosaccharides (FOS), inulin and phenolic compounds, which have importantnutritional benefits and health effects. Aim: To evaluate the hypoglycemic effect, biological pa-rameters and sensory profile of ice cream formulated withsugar substitution (AZ) by yacon syrup (JY) (Smallanthussonchifolius)Materials & methods: Four formulations were devel-oped: T0 (100% AZ), T3 (100% JY), T2 (50:50; AZ:JY) andT3 (25:75, AZ:JY). Glucose levels, biological evaluation pa-rameters and a sensory profile were analyzed.). Results and discussions: Significant differences (p<0,05)were found in glucose levels, with T3 showing the greatestvariation (decreased by 18,3 ml/dL). Its proximal compositionhad a moisture content of 72,50 ± 0,32%, crude protein 4,00± 0,26%, crude fat 2,40 ± 0,07%, ash 1,46 ± 0,09%, and car-bohydrates 19,60 ± 0,27%. Likewise, all ice creams showedhigh biological value (BV: 98), apparent digestibility (AD: 98%)and net protein retention (NPR: 3.25). Finally, the sensory pro-file was similar in all the treatments evaluated. Conclusions: T3 (100% JY) showed significant results inhypoglycemic effect, biological parameters and sensory profile.(AU)

El perfil de los ácidos grasos como factor identificador del tipode grasa utilizado en la elaboración de helados / Fatty acid profiles as markers of the type of fat used to prepare ice cream

El perfil de ácidos grasos permite caracterizar las materias utilizadas en la elaboración de helados. De la comparación de dichos perfiles con los de otras grasas(aceites, leches, etc.) se deduce que gran parte de los helados comerciales analizados parecen haber sido elaborados con aceite de coco o grasas elaboradas a partir del mismo. Por el contrario los helados artesanales analizados han sido elaborados con leche o derivados (mantequilla). Estas conclusiones cualitativas son confirmadas mediante análisis estadístico multivariante (análisis en factores y análisis clúster). En ambos casos puede comprobarse que gran parte de las muestras industriales se agrupan en las proximidades del aceite de coco. Dentro de los helados artesanales puede observarse un grupo en las proximidades de la leche y derivados (mantequilla), mientras que los helados de almendra y turrón aparecen en la zona del aceite de almendra, de gran parecido con otros aceites vegetales (oliva, girasol etc.) (AU)

By examining fatty acid profiles, the different ingredients used in ice cream production may be characterized. When these profiles were compared to those of other fats (oils, milk, etc.), many of the commercial brands of ice cream tested were found to contain coconut oil or coconut itself. In contrast, our data indicate that the smaller cottage industry-type ice creams examined were elaborated from milk or milk products(butter or cream). These qualitative findings were confirmed by multivariate statistical analysis (factor and cluster analyses). In the cluster diagrams presented, it can be seen that that many of the industrial samples grouped in the vicinity of coconut oil. Within the cottage ice cream grouping, appeared a group close to one clustering milk and butter, while ice-cream made of almond and nougat appeared in the almond oil zone, showing great similarity with other vegetable oils (olive, sunflower etc.) (AU)

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status

AIMS: The aim of this study was to assess the impact of adapted ice cream as a dietary supplement on the quality of life (QLQ) of malnourished patients with cancer. MATERIAL AND METHODS: We present an exploratory prospective observational study comparing two patterns of nutrition in cancer patients admitted during the study period who presented malnutrition disorders: adapted ice cream (Group I: 39 patients) and nutritional supplements (Group II: 31 patients). Patients were selected from two different hospitals from the same Oncologic Institute. QLQ was evaluated with the Hospital Anxiety and Depression Scale (HADS) and QLQ of the European Organization for Research and Treatment of Cancer (EORTC QLQ C30). Nutrition was determined by the PG-SGA test. RESULTS: HADS showed significant differences in anxiety (p = 0.023) and depression (p = 0.011) at the end of the study only in Group I. QLQ-C30 revealed statistically significant differences in baseline measures of global dimension between the two groups (Group I: 40.64-56.36 CI; Group II: 25.70-43.11 CI; p = 0.017). Differences were also present in the social dimension (Group I: 77.42-93.51 CI; Group II: 55.85-82.85 CI; p = 0.039). Statistically significant differences were observed between the two groups at the end of the study in the global scale: Group I had 49.36-63.88 CI and Group II had 33.05-51.88 CI (p = 0.016), and in the fatigue scale: Group I had 36.19-53.83 CI and Group II had mean = 65.87, 52.50-79.23 CI (p = 0.007). CONCLUSIONS: The administration of ice cream could cover, in part, the social aspect of food and improve QLQ in malnourished cancer patients. These results are encouraging and deserve further confirmation (AU)

Anaphylaxis due to carrot as hidden food allergen

Carrot is frequently involved in food allergies and oral allergy syndromes, usually in association with other foods. Nevertheless, carrot alone is rarely responsible for severe systemic reactions. We report a case of anaphylactic shock due to the inadvertent ingestion of carrot as a hidden allergen contained in an ice-cream. The etiological role of carrot in provoking the symptoms was thoroughly ascertained through appropriate in vivo and in vitro assays and by excluding, through double-blind placebo-controlled challenge, the involvement of other ingredients of the food. We highlight once again the harm and risks due to hidden food allergens contained in commercial preparations and the importance of thorough patient education and information (AU)

La zanahoria suele estar implicada en reacciones alérgicas alimentarias y síndromes alérgicos orales, habitualmente en asociación con otros alimentos. No obstante, rara vez la zanahoria sola es responsable de reacciones generales graves. Describimos un caso de shock anafiláctico por la ingestión accidental de zanahoria como alergeno oculto en un helado. El papel etiológico de la zanahoria en la inducción de los síntomas se averiguó minuciosamente mediante análisis apropiados in vivo e in vitro y excluyendo, por medio de una prueba de provocación doble ciega y controlada con placebo, la implicación de otros ingredientes del producto. Subrayamos una vez más el peligro y los riesgos de los alergenos alimentarios ocultos contenidos en preparados comerciales y la importancia de educar e informar exhaustivamente a los pacientes (AU)