Iron bioavailability of four iron sources used to fortify infant cereals, using anemic weaning pigs as a model.

PURPOSE: Iron (Fe) deficiency anemia in young children is a global health concern which can be reduced by Fe fortification of foods. Cereal is often one of the first foods given to infants, providing adequate quantities of Fe during weaning. In this work, we have compared iron bioavailability and iron status of four iron sources used to fortify infant cereals, employing piglets as an animal model. METHOD: The study was conducted on 36 piglets, 30 of them with induced anemia. From day 28 of life, the weaned piglets were fed with four experimental diets (n = 6) each fortified with 120 mg Fe/kg by ferrous sulfate heptahydrate (FSH), electrolytic iron (EI), ferrous fumarate (FF), or micronized dispersible ferric pyrophosphate (MDFP) for another 21 days. In addition, one group of six anemic piglets fed with the basal diet with no iron added (Control-) and a Control+ group of non-anemic piglets (n = 6) were also studied. Blood indicators of iron status were measured after depletion and during the repletion period. The Fe content in organs, hemoglobin regeneration efficiency, and relative bioavailability (RBV) was also determined. RESULTS: The Fe salts adequately treated anemia in the piglets, allowing the animals to recover from the anemic state, although EI was less efficient with regard to replenishing Fe stores giving lower concentrations of plasma ferritin and iron in the spleen, liver, lung, and kidney. In addition, the RBV of EI was 88.27% with respect to the reference iron salt (FSH). CONCLUSIONS: Ferrous fumarate and MDFP were equally as bioavailable as the reference salt, and were used significantly better than EI in piglets. These results contribute to extend the evidence-based results for recommending the most suitable fortificant for infant cereals.

Critical overview of current anthropometric methods in comparison with a new index to make early detection of overweight in Spanish university students: the normalized weight-adjusted index.

BACKGROUND: overweight and obesity have been increasing, and university students are an important target for prevention programs. Previous studies have reported differences in the diagnosis between different anthropometric methods, so some students can be misclassified depending on the method used. OBJECTIVE: to evaluate the efficacy of different anthropometric methods to detect those university students in a probable status of overweight, including a comparison with a new proposed method, the normalized weight-adjusted index (NWAI). METHODS: different anthropometric methods (waist circumference, waist-hip ratio, waist-height ratio, body mass index, conicity index, bioimpedance and Brozek, Siri and Heath-Carter equations) were calculated for 505 university students. By k-means cluster analysis, students with higher values according to variables involved in overweight were identified. Parameters of accuracy were calculated by operating characteristic curves. RESULTS: NWAI showed significant correlations with the most used methods. Prevalence of students with body fat excess varied from 5.9% to 48.4% for women and from 8.5% to 49.0% for men depending of the method employed, being demonstrated a great variability between the different methodologies. Body mass index for women and waist circumference for men resulted to be the most accurate methods to detect a probable situation of excess of body fat or cardiovascular risk associated. NWAI resulted also a good alternative for overweight classification. CONCLUSIONS: differences between anthropometric methods for overweight and cardiovascular disease risk classification were confirmed. Classical cut-off point may misdiagnose overweight or health risk in Spanish university students depending of the method employed.

Moringa oleifera: revisión sobre aplicaciones y usos en alimentos / Moringa oleifera: a review of food applications

La Moringa oleifera es un árbol originario de determinadas regiones Asia y África, con capacidad de adaptación a territorios de climas calurosos y pluviometrías escasas. Las diferentes estructuras de la planta (hoja, raíz, corteza, flores, vainas…) se consumen como terapéutico para diferentes dolencias. Estas estructuras posee un elevado poder nutritivo (vitaminas, minerales o aminoácidos esenciales entre otros) que le otorgan un importante papel potencial en la prevención y lucha de la desnutrición. La literatura científica recoge numerosos efectos saludables de las diferentes partes de la moringa tales como efecto antioxidante y antiinflamatorio o bactericida entre otros. Con el objetivo de hacer llegar las propiedades de la moringa al consumidor se están desarrollando estudios con diferentes alimentos, principalmente productos cárnicos y panes, en los que se incorpora la moringa (hoja, semilla, extractos, etc.) como ingrediente. En los productos cárnicos se utiliza como aditivo conservante y antioxidante con muy buenos resultados sin afectar las características sensoriales del producto final. En el sector de la panadería el objetivo suele ser el enriquecimiento nutricional del alimento. En estos casos las características sensoriales son más variables dependiendo de la dosis utilizada y el producto en estudio (pan, galletas, etc.). La industria alimentaria tiene un interesante reto por delante: la incorporación de la moringa como ingrediente, sustituyendo diferentes conservantes y antioxidantes químicos por otros naturales y al mismo tiempo la preparación de productos básicos, como el pan, altamente nutritivos, ideales para determinados grupos poblacionales en mayor riesgo de desnutrición(AU)

Moringa oleifera is a tree native to certain regions Asia and Africa, adaptable to territories of hot weather and low precipitation rates. In some areas different parts of the tree (leaves, roots, bark, flowers, pods...) are consumed as a therapeutic for different illnesses. These structures have also a high nutritional value (vitamins, minerals and essential amino acids among others) giving an important potential role in the prevention of malnutrition. The scientific literature describes many salutary effects of the different parts of the moringa such as an antioxidant and anti-inflammatory or bactericide, among others. With the aim of bringing the properties of moringa to consumers, a few studies have been developed with different foods, mainly meat and bread, in which the moringa is incorporated as an ingredient (leaf, seed, extracts, etc). In meat products it is used as a preservative and antioxidant additive with very good results without affecting the sensory characteristics of the final product. In the field of bakery the objective is usually as nutritional fortification. In these cases the sensory characteristics are variable depending on the dose used and the product under study (bread, cookies, etc). The food industry has an interesting challenge ahead: the incorporation of moringa as a natural ingredient, as a substituting different classical preservatives and antioxidant and at the same time preparing food commodities, such as bread, with high nutritional value, ideal for certain population groups in risk of malnutrition(AU)

Adherence to the Mediterranean diet by nursing students of Murcia (Spain).

INTRODUCTION: The Mediterranean diet is recognized as one with the healthiest dietary patterns; however, this diet is deteriorating and being abandoned even in the Mediterranean countries themselves. Generally speaking, dietary habits get fixed during adolescence although during the college phase, students may experience important changes in their lifestyles. The KIDMED index is recognized as a good tool to assess adherence to the Mediterranean diet (AMD). OBJECTIVE: The aim of this study was to assess AMD in college students and to evidence possible variations throughout the college period assessing differences between the college years. METHOD: A cross-sectional study with 213 alumni in first grade and 105 in fourth grade was carried out. The students were classified by gender, type of residence (parents' home or out of the parents' house) and body mass index (BMI) (< 25 or > 25). RESULTS: The BMI for the whole sample was 24.35 ± 2.71 in men and 22.54 ± 3.25 in women (p < 0.001). The mean score in AMD was 7.0 ± 1.9, with 43% of the students showing good adherence. In general, a low intake of fruits, vegetables, rice or pasta was observed, foods that are included in the base of the dietary pyramid. Consumption of olive oil and legumes was very high and a direct relationship was observed between overweighed people (BMI > 25) and the habit of not having breakfast usually. No significant differences were observed between the student of first and fourth grades although those students in the fourth grade living away from the parental house had higher AMD level than the other students (p < 0.001). CONCLUSIONS: Educational programs promoting the intake of the different groups of food are recommended, was well as strategies promoting the consumption of fruits and vegetables within the university area and the healthy habit of having breakfast.

INTRODUCCIÓN: La dieta Mediterránea está reconocida como una de los patrones dietéticos más saludables pero, incluso en los propios países mediterráneos se está produciendo un deterioro y abandonando de la misma. Los hábitos dietéticos quedan establecidos generalmente durante la adolescencia pero durante el periodo universitario los estudiantes pueden sufrir cambios importantes en su estilo de vida. El índice KIDMED está reconocido como una buena herramienta para la evaluación de la adherencia a la dieta mediterránea (ADM). OBJETIVO: El propósito de este estudio ha sido evaluar la ADM de estudiantes universitarios y evidenciar posibles variaciones a lo largo de la etapa universitaria valorando diferencias entre los cursos. MÉTODO: Se llevó a cabo un estudio transversal con 213 alumnos de primer curso y 105 de cuarto curso. Se clasificó a los estudiantes por sexo, tipo de residencia (en casa con sus padres o fuera de casa) e índice de masa corporal (IMC) (< 25 o > 25). RESULTADOS: El IMC para la muestra completa fue de 24,35 ± 2,71 en hombres y 22,54 ± 3,25 en mujeres (p < 0,001). La puntuación media de ADM fue de 7,0 ± 1,9, habiendo un 43% de estudiantes que mostraban una adherencia Buena. En general, se observó un bajo consumo de frutas, verduras y arroz o pasta, alimentos que están encuadrados en la base de la pirámide alimentaria. El consumo de aceite de oliva y legumbres resultó muy elevado y se encontró relación directa entre personas con sobrepeso (IMC > 25) y el hecho de no desayunar habitualmente (p < 0,05). No se han encontrado diferencias significativas entre alumnos de primero y cuarto curso aunque los alumnos de cuarto y que vivían fuera de casa presentaron un nivel de ADM mejor que el resto (p < 0,001). CONCLUSIONES: Se recomiendan programas educacionales para motivar el consumo de los diferentes grupos de alimentos en general y especialmente estrategias para fomentar el consumo de frutas y verduras en el espacio universitario así como la práctica saludable del desayuno.

Cross-sectional study to evaluate the associated factors with differences between city and districts secondary school students of the southeast of Spain (Murcia) for their adherence to the Mediterranean diet.

INTRODUCTION: The "Mediterranean diet" is recognized as one of the healthiest dietary patterns but, even in Mediterranean countries it is gradually being lost. Adolescence is a crucial period for changes in dietary patterns. OBJECTIVES: The purpose of this study was to evaluate the Adherence to Mediterranean diet (AMD) of secondary school students and evaluate possible variations between those residents in the city or in the districts. METHODS: A cross-sectional study was designed with 379 secondary school students. To assess the AMD a self-administered questionnaire KIDMED was used. They were classified according to sex and residence (city or districts). RESULTS: The body mass index (BMI) for the whole sample was 22.34 in boys and 20.79 in girls (p<0.05). Students from the city resulted more physically active than those from the districts (p<0.05). The average AMD score was 5.8, with 20.3% of students showing good adherence. In general, there was a low consumption of fruits, vegetables and pasta or rice, all foods included in the bottom of the dietary pyramid and the consumption of olive oil and legumes was very positive. Around 25% of students skip breakfast regularly. CONCLUSIONS: Although BMI was in general in the range of normality, AMD of secondary school students is lower than expected attending to previous studies. Consume of fruits and vegetables several times per day, having breakfast daily and regular physical activity should be promoted. Educational and informative activities should be designed for adolescents and also for their parents since in these stages menus at home are usually established by them.

Introducción: La "dieta Mediterránea" está reconocida como uno de los patrones dietéticos más saludables pero, incluso en los países mediterráneos, su seguimiento está disminuyendo. La adolescencia es un período crucial durante el cual se producen cambios en los hábitos alimentarios. Objetivos: El objetivo de este estudio fue evaluar la adherencia a la dieta Mediterránea (ADM) de los estudiantes de educación secundaria y evaluar las posibles diferencias entre los residentes en la ciudad o en las pedanías. Métodos: Se diseñó un estudio transversal con 379 estudiantes. Para evaluar la ADM se facilitó el cuestionario KIDMED. Los estudiantes se clasificaron de acuerdo al sexo y la residencia (ciudad o pedanía). Resultados: El índice de masa corporal (IMC) fue en global de 22.34 en hombres y 20.79 en mujeres (p.