Síndrome de alfa-gal. Alergia a carne roja y gelatina / Alpha-gal syndrome. Allergy to red meat and gelatin

Introducción El síndrome de alfa-gal es una alergia alimentaria potencialmente grave producido por la presencia de IgE específica para alfa-gal. El objetivo de este estudio es describir nuestra serie de 13 pacientes. Material y métodos Estudio retrospectivo de pacientes diagnosticados entre 2016 y 2017. Se realizaron pruebas cutáneas con extracto comercial y gelaspan así como determinación de IgE específica para alfa-gal y diferentes tipos de carne. Resultados Se analizó a 13 pacientes diagnosticados de síndrome de alfa-gal, 9 de ellos con anafilaxia, de los cuales 6 habían sido diagnosticados de anafilaxia idiopática. Todos presentaron prueba cutánea con gelaspan positiva, y no así con los extractos comerciales, cuyos resultados fueron menos concluyentes. Conclusiones Creemos que la anafilaxia idiopática puede esconder pacientes con síndrome de alfa-gal. La prueba cutánea con gelaspan es más útil que los extractos comerciales (AU)

Introduction Alpha-gal syndrome is a potentially severe food allergy caused by the presence of alpha-gal-specific IgE. The aim of this study is to describe our series of 13 patients. Material and methods This work is a retrospective study of patients diagnosed in 2016 and 2017. Skin tests were performed with commercial extract and gelaspan as well as specific IgE determination for alpha-gal and different types of meat. Results Thirteen patients diagnosed with alpha-gal syndrome were analyzed; 9 of them had anaphylaxis, 6of whom had been diagnosed with idiopathic anaphylaxis. All had a positive skin test with gelaspan, though this was not true with the commercial extracts, whose results were less conclusive. Conclusions We believe that a diagnosis of idiopathic anaphylaxis may prevent the identification of patients with alpha-gal syndrome. The gelaspan skin test is more useful than commercial extracts (AU)

Reducción de carnes rojas y procesadas en la población española: ¿cuál es su impacto sobre la mortalidad cardiovascular? / Reduction of red and processed meats in the Spanish population: What is its impact on total and cardiovascular mortality?

OBJETIVO: Cuantificar el impacto de reducir el consumo de carnes rojas y procesadas sobre la mortalidad cardiovascular y la mortalidad total de la población adulta española, basado en 5 revisiones publicadas. Participantes y mediciones principales: Se define la exposición como el consumo de ≥ 3 raciones/semana de carnes rojas o procesadas, y se consideran cuatro escenarios de población expuesta (30-60%). Con datos del Instituto Nacional de Estadística, se calcula la mortalidad ponderada en población española de 40-80 años y, utilizando los riesgos relativos (RR) y los intervalos de confianza (IC) al 95% publicados en 5 revisiones (RR = 0,88; IC95%: 0,84-0,93 para mortalidad por todas las causas y RR = 0,92; IC95%: 0,90-0,93 para la mortalidad cardiovascular), se calculó la tasa de mortalidad en expuestos y no expuestos. Multiplicando esas tasas por el número de expuestos, se obtuvo el número de muertes atribuibles. RESULTADOS: Asumiendo un 60% de población española de 40-80años expuesta, el número de muertes anuales de causa cardiovascular que se podrían evitar consumiendo < 3 raciones/semana de carnes rojas o procesadas con un IC95% está entre 2.112 y 3.055. Si la población expuesta fuese un 30% se podrían evitar entre 1.079 y 1.577 muertes. CONCLUSIONES: Incluso bajo el supuesto más conservador, el beneficio poblacional de reducir el consumo de carnes rojas o procesadas sobre la mortalidad cardiovascular y total sería muy importante. Las conclusiones de las revisiones mencionadas contradicen sus propios resultados y contribuyen a un estado de confusión que representa un daño a la salud pública

OBJECTIVE: Quantify the impact of reducing the consumption of red/processed meats on cardiovascular mortality and all-cause mortality of the Spanish adult population based in 5 revisions published. Participants and main measurements: We defined exposure as consumption of ≥ 3 servings/week of red or processed meats and considered four possible scenarios of exposed population (30%-60%). Based on data from the Spanish National Statistics Institute, we calculated the weighted mortality between 40 and 80years. Using the relative risks (RR) and 95% confidence intervals (CI) published by the referred revisions (RR = 0.88; IC95%: 0.84-0.93 for all-cause mortality and RR = 0.92; IC95%: 0.90-0.93 for cardiovascular mortality), we calculated the expected mortality rate in both exposed and unexposed categories. By multiplying these rates by the number of exposed individuals, we estimated the attributable number of yearly deaths. RESULTS: If 60% of the population was exposed, with a 95% CI, the number of cardiovascular deaths that could be averted each year if population consumed < 3 servings/week of red or processed meats was between 2.112 and 3.055. If was exposed that 30%, the difference in the yearly number of potentially averted deaths was between 1.079 and 1.577. CONCLUSIONS: Even under the most conservative assumption, the benefit, at the population level, of reducing red or processed meats consumption < 3 servings/week on cardiovascular mortality is important. The conclusions of the recently published reviews contradicted their own results and contributed to a state of confusion that can create substantial harm for public health

Kipi crudo: accion del jugo de limón, aceptabilidad satisfacción y preferencia en una población de San Fernando del Valle de Catamarca / Raw kipi: action of lemon juice, acceptability, satisfaction and preference in a population in San Fernando del Valle de Catamarca

Introducción: El Kebbe Naihe o kipi crudo es un producto cárneo que tiene como ingredientes la carne bovina u ovina molida y trigo burgol, condimentos y especias y se consume crudo. La carne es el vehículo de microorganismos que causan brotes de enfermedades, infecciones e intoxicaciones microbianas y resulta riesgosa su incorporación, dada la frecuencia con la que se pueden aislar bacterias patógenas a partir del producto crudo. El uso de diferentes sustancias controla el número de microorganismos en preparaciones alimenticias. Objetivos: Determinar el efecto del jugo de limón sobre los microorganismos presentes en el kipi crudo, analizar la aceptabilidad y satisfacción del kipi crudo con limón, y la preferencia del kipi crudo con limón respecto del kipi crudo sin limón. Metodología: Estudio de tipo descriptivo, correlacional y explicativo, y con un diseño en dos etapas, una etapa experimental- experimento puro y en otra etapa experimental-preexperimento. Resultados: Los análisis microbiológicos indicaron que en el momento de elaboración y a las 6, 12 y 24hs, el número de microorganismos fue menor en el kipi crudo tratado con limón, comparado con el que no recibió este tratamiento. Asimismo, el jugo de limón disminuyó el número de bacterias del kipi crudo a medida que el tiempo de exposición a este fue mayor. El kipi crudo con jugo de limón resultó ser más aceptado, satisfactorio y preferido por la población no árabe, en comparación con la población árabe. El kipi crudo es un producto apto para el consumo desde el punto de vista microbiológico si se consume antes de las 6hs posteriores a su elaboración, lo cual permite a la población árabe continuar consumiendo este plato sin el agregado de limón. Conclusión: Es posible, para quienes les resulta agradable el kipi crudo con limón, incrementar su inocuidad mediante el agregado de esta sustancia natural

Introduction: Kebbe Naihe or raw kipi is a meat-derived food, which has bovine or ovine ground meat and wheat burgol, condiments and spices as ingredients, and is consumed in raw state. Meat is the vehicle of microorganisms that cause diseases outbreaks, infections and microbial poisoning and its incorporation is risky given the frequency of isolation of pathogenic bacteria from raw products. The use of different substances controls the number of microorganisms in food preparations. Objectives: to determine the effect of lemon juice on the microorganisms present in raw kipi, to analyze the acceptability and satisfaction of raw kipi with lemon, and the preference of raw kipi with lemon compared to raw kipi without lemon. Methodology: Descriptive, correlational and explanatory type study, with a two-stage design, a pure experimental-experimental stage and pre-experiment in another stage. Results: The microbiological analysis indicated that at the time of elaboration and at 6, 12 and 24 hours, the number of microorganisms was lower in the raw kipi treated with lemon, compared to the one that did not receive this treatment. The lemon juice decreased the number of bacteria of the raw kipi at higher exposure times. The raw kipi with lemon juice resulted highly accepted, satisfactory and preferred by the non- Arabic population, compared to the Arabic group. Raw kipi is a suitable product for consumption from the microbiological point of view only if consumed before 6 hours after its preparation, which allows the Arabic population to continue consuming this plate without the addition of lemon. Conclusion: It is possible, for those who like the raw kipi with lemon, to increase its safety by adding lemon juice, a natural substance

Role of creatine kinase as an allergen in immediate selective allergy to pork meat

No disponible

Brote de Salmonella Typhimurium monofásica asociada al consumo de carne asada de cerdo / Monophasic Salmonella Typhimurium outbreak due to the consumption of roast pork meat

Se describe un brote de gastroenteritis aguda por Salmonella enterica serovar Typhimurium monofásica 4, 5, 12: i:-, en una concentración de motos en Valladolid. Se recogió información de 112 afectados pertenecientes a 7 Comunidades Autónomas. La investigación epidemiológica asoció el brote al consumo de bocadillos de carne de cerdo asada con salsa que vendía un puesto ambulante en dicho evento

This report presents an outbreak of monophasic Salmonella enteric serovar Typhimurium fagotipe 4, 5, 12: i:-, in a motorcycle concentration in Valladolid. Information was collected to one hundred and twelve affected from seven Spanish Autonomous Communities. The epidemiological investigation associated the outbreak with the consumption of roast pork with sauce sandwiches sold at a street market in that event

Influência de diferentes métodos de cocção sobre os macro e micronutrientes de hambúrguer bovino com linhaça / Influence of different cooking methods on macro and micronutrients of beef burguer with linseed

Introdução: O hambúrguer é um alimento apreciado por pessoas de diversas faixas etárias. Com a intenção de melhorar a qualidade nutricional do hambúrguer bovino, adicionouse farinha de linhaça estabilizada em substituição a gordura suína. Métodos: Após elaboração e cocção dos hambúrgueres por fritura e grelhamento, os mesmos foram submetidos à análises de rendimento, composição centesimal e quantificação de sais minerais. Resultados: Os hambúrgueres com maiores percentuais de farinha de linhaça apresentaram maior capacidade de retenção de umidade. A adição de 5,0 % de linhaça foi suficiente para o aumento do rendimento dos produtos. Após fritura ou grelhamento 80 % as formulações tiveram o conteúdo proteico e lipídico aumentado. Houve aumento do teor de carboidratos proporcional à quantidade de linhaça adicionada. Foi verificado maior valor calórico para as formulações submetidas a fritura. O fósforo aumentou em dez vezes nos hambúrgueres com substituição total da gordura suína por linhaça, os demais sais minerais reduziram. Discussão: O aumento de carboidratos ocorreu devido adição de linhaça, a qual apresenta consideráveis teores de fibras. Os conteúdos de lipídios e proteínas foram aumentados após os tratamentos térmicos devido à perda de água nas formulações. O aumento na concentração de fósforo conforme se reduzia gordura suína, substituída por farinha de linhaça, tem relação com a composição mineral da linhaça, enquanto que a redução dos demais sais minerais quando maior foi a proporção de linhaça adicionada em substituição ao toucinho pode ser decorrente da composição mineral da gordura suína. Conclusão: A adição de linhaça em hambúrgueres contribuiu para a maior suculência e aumento de proteínas, lipídeos e fósforo. Não foi verificada forte influência dos diferentes tratamentos térmicos utilizados na composição mineral, de modo que a adição de linhaça em substituição parcial de gorduras se caracterizou boa alternativa para aumentar os benefícios nutricionais provenientes do consumo desse alimento

Introduction: The hamburger is a food enjoyed various people. Whith the aim improve the nutritional quality of the bovine burger, stabilized linseed meal was added in substitution the swine fat. Methods: After elaboration and cooking of the hamburgers by frying and grilling, they were submitted to analysis of yield, centesimal composition and quantification of mineral salts. Results: The hamburgers with the highest percentages of linseed flour had a higher moisture retention capacity. The addition of 5.0 % linseed was sufficient to increase the yield of the products. After frying or grilling 80 % the formulations had increased protein and lipid content. There was an increase in the carbohydrate content proportional to the amount of linseed added. Higher caloric value was verified for the formulations submitted to frying. Phosphorus increased tenfold in hamburgers with total swine fat replacement by flaxseed, the other minerals reduced. Discussion: The increase of carbohydrates occurred due to the addition of flaxseed, which presents considerable fiber content. The lipid and protein contents were increased after the heat treatments due to loss of water in the formulations. The increase in phosphorus concentration as pork fat reduced, replaced by flax meal, is related to the mineral composition of flaxseed, whereas the reduction of the other minerals when larger was the proportion of flaxseed added in substitution for the swine fat may be due of the mineral composition of swine fat. Conclusion: The addition of linseed in hamburgers contributed to the greater succulence and increase of proteins, lipids and phosphorus. It was not verified a strong influence of the different thermal treatments used in the mineral composition, so that the addition of linseed in partial substitution of fat was characterized as a good alternative to increase the nutritional benefits from the consumption of this food

No disponible

Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk

High meat-product consumption has been related to cardiovascular disease (CVD). However, previous results suggest the benefits of consuming improved fat meat products on lipoprotein-cholesterol and anthropometric measurements. Present study aims to assess the effect of consuming different Pâté and Frankfurter formulations on emergent CVD biomarkers in male volunteers at increased CVD risk. Eighteen male volunteers with at least two CVD risk factors were enrolled in a sequentially controlled study where different pork-products were tested: reduced-fat (RF), omega-3-enriched-RF (n-3RF), and normal-fat (NF). Pork-products were consumed during 4-week periods separated by 4-week washout. The cardiometabolic index (CI), oxidized low density lipoproteins (oxLDL), apolipoproteins (Apo) A1 and B, homocysteine (tHcys), arylesterase (AE), C-reactive Protein (CRP), tumor necrotic factor-alpha (TNFα), and lipoprotein (a) (Lp(a)) were tested and some other related ratios calculated. AE, oxLDL and Lp(a), AE/HDLc, LDLc/Apo B, and AE/oxLDL rate of change were differently affected (P<0.01) by pork-products consumption. RF increased (P < 0.05) AE, AE/HDLc and AE/oxLDL ratios and decreased TNFα, tHcys; n-3RF increased (P < 0.001) AE, AE/HDLc and AE/oxLDL ratios and decreased (P < 0.05) Lp(a); while NF increased (P<0.05) oxLDL and Lp(a) levels. In conclusion, RF and n-3RF products affected positively the level of some emergent CVD markers. The high regular consumption of NF-products should be limited as significantly increased Lp(a) and oxLDL values. The high variability in response observed for some markers suggests the need to perform more studies to identify targets for RF- and n-3RF-products (AU)

No disponible

¿Es el consumo de carne y derivados peligroso para la salud? Relación con el riesgo de cáncer colorrectal y otras enfermedades degenerativas / Are meat and meat product consumptions harmful? Their relationship with the risk of colorectal cancer and other degenerative diseases

El consumo excesivo de carne y derivados ha sido relacionado con una incidencia incrementada de morbi-mortalidad por enfermedades degenerativas, particularmente con las enfermedades cardiovasculares y diferentes tipos de cáncer. Muy recientemente la OMS ha emitido un informe preliminar asociando consumo de carne y cáncer de colon, atribuyendo dicha relación a la presencia de diferentes tipos de compuestos (p.e. aminas aromáticas, nitritos, nitratos) presentes en este grupo de alimentos, especialmente en los cárnicos modificados y que pueden originarse por la manipulación culinaria. No obstante, y aunque la alarma y el riesgo existen, muchos aspectos señalados en ese informe tienen a nuestro entender limitaciones que pretendemos señalar y revisar, particularmente aquellas derivadas de estudios observacionales, donde la relación causa-efecto encontrada no cumple los criterios demandados por Hill para estudios epidemiológicos. Por ello la revisión analiza en el contexto de carne y productos cárnicos los siguientes apartados: 1) definición; 2) consumo en España; 3) importancia nutricional; 4) riesgos para la salud; 5) compuestos potencialmente tóxicos en carne y derivados, el informe de la OMS; 6) otros componentes de la dieta y su papel paliativo en la relación carne- patología; 7) el poder y la importancia de los medios en la comunicación de noticias; 8) conclusiones, pautas y actuaciones futuras

The excessive intake of meat and meat products has been related with increased morbi- mortality incidence of chronic diseases, particularly with cardiovascular diseases and various types of cancer. Very recently the WHO has published a preliminary inform associating meat products consumption with colorectal cancer, suggesting that this association is based in the presence of different compounds (e.g. nitrites, nitrates) that are normally present in in those foods, especially in modified meat products that are suggested to culinary procedures. Nonetheless, although risk and alarm exist, several items pointed out in this inform has, to the best of our knowledge, limitations that we will try to indicate and review, particularly those of derived from observational studies where the cause- effect relationship found did not fit the criteria demanded By Hill for Epidemiological studies. Thus, present review discuses in the frame of the meat and meat products the following items: 1) definition; 2) consumption in Spain; 3) nutritional importance; 4) consumption health risks; 5) potential toxic products in meat products, the WHO inform; 6) other dietary compounds and their palliative role in the meat- pathology relationship; 7; the role and importance of the media in the news; 8) conclusions and future remarks

To eat or not to eat meat. That is the question / Comer o no comer carne. ¿Es esa la incógnita?

Meat is a well accepted food with appreciable appealing. Due to its high nutritional value it plays a central role in human development. Meat/meat derivates are important sources of proteins, minerals and vitamins. Their nutritional importance is paralleled to their economic impact. Paying attention to the social alarm originated by a recent publication of WHO about the relationship between red and/or processed meat consumption and cancer, this paper reviews the following aspects: a) the present consumption of meat/meat products in Spain; b) the contribution of their macro/micronutrients to the recommended dietary allowances; c) the obliged use of additives (e.g. nitrites and nitrates) to warrant the food safety, and their daily intake. In addition health risks derived from a high consumption, as well as the most appropriate culinary uses in order to reduce the formation of toxic products (e.g. N-nitrosocompounds) are commented. Due to the huge variety of available meat products, this paper concludes that any generalization should be avoided. We also emphasize about the advantages of consuming meat/meat products in the frame of a Mediterranean diet, rich in vegetables, fruits, and bioactive compounds (AU)

La carne es un alimento muy bien aceptado por sus propiedades organolépticas. Es fundamental en el desarrollo del ser humano por su alto valor nutritivo. Fuente importante de minerales, vitaminas y proteínas de elevada calidad. Su importancia nutricional está en consonancia con su repercusión económica. En este artículo, y a la luz del comunicado recientemente emitido por la OMS sobre el peligro para la salud, particularmente de cáncer, del consumo elevado de carne roja y/o procesada y dada la alarma social ocasionada, pretendemos matizar algunos aspectos. Se revisan a) el consumo actual de carnes y derivados en España; b) su contribución en macro/micronutrientes a las ingestas recomendadas; c) el aporte obligado de aditivos (p.ej. nitratos y nitritos) para garantizar la seguridad alimentaria y su ingesta diaria. Se comentan los riesgos del consumo elevado de los productos cárnicos así como los usos culinarios más adecuados para reducir la formación de compuestos tóxicos (p.ej. N-nitrosocompuestos). Dada la enorme variedad de productos cárnicos ofertados, se concluye que cualquier generalización sobre el consumo de carne y derivados sería totalmente inadecuada y se resaltan las ventajas de consumirlos en el marco de una dieta tipo mediterránea, rica en verduras, frutas y compuestos bioactivos (AU)