Associations between Constipation and Use of Levodopa with Nutritional Status, Polypharmacy, and Stage of Parkinson's Disease.

INTRODUCTION: Parkinson's disease (PD) is a highly prevalent disease characterized by motor and non-motor symptoms; the latter include constipation, which is considered a prodromal symptom. On the other hand, sarcopenia, polypharmacy, and malnutrition due to deficits are common in PD and lead to poorer health and quality of life. OBJECTIVE: to associate constipation and use of levodopa with nutritional status, sarcopenia, duration and stage of the disease, and polypharmacy in individuals with PD. MATERIALS AND METHODS: analytical cross-sectional observational study where an online survey was applied to 161 people suffering from PD. RESULTS: a significant association is observed between constipation and BMI (p = 0.022), as well as between the use of levodopa with BMI (p = 0.049) and polypharmacy (p = 0.046). On the other hand, there is a relationship between the average time of PD diagnosis and constipation (p = 0.0047). Finally, there is a relationship between SARC-F score applied to those over 60 years of age (p = 0.0446) and the use of levodopa. Having sarcopenia, being overweight, and having had the disease for less than five years is associated with a higher probability of experiencing constipation, according to the logistic regression analysis (p > 0.005). CONCLUSION: nutritional assessment and subsequent follow-up is of vital importance to avoid complications that could be associated with levodopa use, constipation, and sarcopenia.

Formulation and Physical-Chemical Analysis of Functional Muffin Made with Inulin, Moringa, and Cacao Adapted for Elderly People with Parkinson's Disease.

Parkinson's disease (PD) is a neurodegenerative disorder that affects people's health. Constipation is probably one of the most prominent gastrointestinal symptoms (non-motor symptoms) of PD with devastating consequences. The aim of this research work is to formulate a functional food product, supplemented with inulin, cocoa, and Moringa, which can be an adjuvant in the treatment of constipation. The product was prepared according to a muffin or "Chilean cake" recipe; this basic muffin was prepared with additions of inulin (MI), inulin + cacao (MIC), and inulin + Moringa (MIM). A physical-chemical analysis of the macronutrients and an antioxidant capacity assessment of the samples were conducted, as well as a sensory evaluation performed by a group of people suffering from Parkinson's disease. A statistically significant difference was observed in the soluble (p = 0.0023) and insoluble (p = 0.0015) fiber values between the control samples and all samples. Furthermore, inulin + cacao improved the antioxidant capacity and folate intake compared to the control. Inulin alone has been shown to have antioxidant capacity according to ABTS (262.5728 ± 34.74 µmol TE/g) and DPPH (9.092518 ± 10.43 µmol TE/g) assays. A sensory evaluation showed a preference for the product with inulin and for the product with inulin + cacao, with a 78% purchase intention being reported by the subjects who evaluated the products. The incorporation of inulin and cacao improved the nutritional value of the muffins; the dietary fiber, antioxidant capacity and folate content are some of the features that stood out. A bakery product enriched with inulin, cocoa and Moringa could serve as a nutritional strategy to enhance nutritional value, thus helping in the treatment of constipation.

A Review of the Functional Characteristics and Applications of Aristotelia chilensis (Maqui Berry), in the Food Industry.

The Aristotelia chilensis (Mol.) Stuntz, also known as Maqui, is an endemic berry native to southern Chile. It is a very popular berry for its nutritional attributes and health benefits, provided mainly by its polyphenols. This review aims to investigate the Maqui and its nutritional characteristics, its health benefits, and the application of Maqui in the food industry. This fruit provides 150 calories per 100 g of product and has a low protein content and a high fiber content. Its seeds contain monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs); however, its most outstanding feature is its high value of bioactive compounds, mainly anthocyanins, indole alkaloids and flavonoids, coumarins, caffeic and ferulic acids, and delphinidin 3-O-ß-glucoside, the latter being the most representative, providing Maqui with high antioxidant activity. Maqui is considered a fruit of high interest as a nutraceutical product for the control and prevention of ongoing diseases, and among its benefits, we can highlight glycemic and metabolic control; the control and prevention of obesity, cancer, cognitive decline, and dementia; the prevention and treatment of bone structure alterations; prevention against oxidative stress, particularly in cigarette smoke-induced stress. In addition to its nutraceutical use, Maqui has been used in the food industry to improve the shelf life (by controlling lipid oxidation) and nutritional value of food products and as a substitute for synthetic additives. In addition, the inclusion of Maqui improves the organoleptic and sensory characteristics of foods. The incorporation of this fruit has been observed mainly in drinks, meat products, bakery products, and milk products. Evidence has shown that Maqui consumption, as well as products with Maqui added, have a good acceptability and exert benefits on people's health. Knowledge about the application of Maqui in food will allow us to create new nutraceutical and food products that improve their nutritional and functional value.

Comparison of Consumption of Pulses in Two Seasons of the Year in Chile.

BACKGROUND: In Chile, the consumption of legumes at least two times per week is promoted. However, there is a low consumption of legumes. Therefore, our objective is to describe legume consumption in two different seasonal periods. METHODS: Serial cross-sectional study: surveys were distributed during summer and winter using different digital platforms. Frequency of consumption, purchase access, and preparation type were investigated. RESULTS: In total, 3280 adults were surveyed in summer and 3339 in winter. The mean age was 33 years. Totals of 97.7% and 97.5% of the population reported consuming legumes in both periods; consumption increased to 3 times per week during winter. In both periods, the main reason for their preference is that they are delicious and nutritious, followed by their use as a meat substitute; the main barriers to their consumption in both periods are that they are expensive (29% in summer and 27.8% in winter) and difficult to prepare. CONCLUSION: A good consumption of legumes was observed, but with a higher frequency of consumption during winter, with an intake of ≥1 per day; additionally, differences were found in purchases according to season, although no differences were found in the method of preparation.

Consumption of Pulses among Chilean Vegetarians and Non-Vegetarians during the Covid-19 Pandemic.

The aim of the present study was to compare the frequency of consumption, access to purchase, and type of preparations with pulses among people who eat a vegetarian/vegan or non-vegetarian diet during the COVID-19 pandemic.Cross-sectional surveys were distributed using different digital platforms and social networks. We investigated the frequency of consumption, access to purchase any type of preparations. Descriptive analyses were performed. Differences between the types of diet were tested by Chi-squared statistics.A total of 3339 adults participated in the survey in March 2021, 80% of the total participants were females; 13.6% were vegetarian or vegan (VV). The consumption of pulses increased by 25% among non-vegetarians and 54.5% in VV (p by 25% among non-vegetarians and 54.5% in VV (vey in March 2021, 80% of the total participants were females; 13.6% were vegetarian or vegan (VV). The consumption of pulses preparations. Descriptive analyses were performfood with high satiating power, when compared with the opinions of non-vegetarians (p ood with high satiating power, when cconsumption of pulses were observed in less than 30% of the respondents, but the percentage was lower among VV, the most common negative beliefs are "They are difficult to prepare" and "My family does not like them." Food preparations including pulses are more diverse among VV, and consumption being significantly higher in the 10 alternatives of preparations included in the study.These results highlight the importance of identifying the knowledge, practices, frequency, and preferences of consumption of legumes in the population to stimulate their consumption. Although we observed an increase in the consumption of legumes among those in the sample, the VV group showed a higher frequency of consumption, consumption of different types of legumes and varied preparation, and greater knowledge about the beneficial properties of legumes.

Variación de la composición corporal en hombres chilenos de acuerdo al consumo de lácteos / Summary: Variation of Body Composition in Chilean Men According to Suggested Dairy Consumption

De acuerdo a investigaciones recientes, el consumo de lácteos, además de presentar un alto valor nutritivo, se asocia a un menor peso corporal, atribuyéndole importantes beneficios para la salud. El objetivo del estudio es asociar el consumo de lácteos con la composición corporal, en hombres físicamente activos. Estudio transversal analítico, se evaluaron a 375 hombres, se aplicó encuesta de hábitos alimentarios y antropometría. De los voluntarios evaluados, la edad promedio fue de 23,8 ± 6,9 todos con escolaridad secundaria completa. Con respecto al consumo de lácteos el 35,5 % consumía al menos de 1 vez al día, 28 % 1 porción al día, 9,3% 2 porciones al día y 2,9 % 3 porciones/día. Los que consumen ≥2 porción de lácteos al día presentaban menor IMC, peso y grasa corporal, que aquellos que consumen < de 2 porciones de lácteos. Se presentan correlaciones negativas entre una mayor frecuencia de consumo de lácteos con grasa corporal, % grasa corporal y relación cintura cadera. Al asociar el consumo de ≥ 2 porciones se observó una asociación negativa con % grasa corporal. Finalmente, los sujetos que consumen ≥2 porciones/día de lácteos presentan significativamente menor IMC, peso y % grasa corporal, al realizar las asociaciones con el consumo de ≥ 2 porciones de lácteos solo se mantiene el % de grasa corporal(AU)

According to recent research, the consumption of dairy, in addition to presenting a high nutritional value, is associated with lower body weight, attributing important health benefits. The objety of the study is to associate dairy consumption with body composition in physically active men. Analytical cross-sectional study, 375 men were evaluated, in which a survey of eating habits and anthropometry was applied. Of the volunteers evaluated, the mean age was 23.8 ± 6.9 years and all had completed secondary education. Regarding dairy consumption, 35.5 % consumed at least 1 time a day, 28 % 1 portion a day, 9.3 % 2 portions a day and 2.9 % 3 portions / day. Those who consumed ≥2 servings of dairy products per day had lower BMI, weight and body fat than those who consumed <2 servings of dairy. There are negative correlations between a higher frequency of dairy consumption with body fat (k), body fat % and waist-to-hip ratio. When associating the consumption of ≥ 2 servings, a negative association with body fat% was observed. Finally, the subjects who consume ≥2 servings / day of dairy products have significantly lower BMI, weight and body fat%, when making the associations with the consumption of ≥ 2 servings of dairy only the % body fat is maintained(AU)

Insomnio, latencia al sueño y cantidad de sueño en estudiantes universitarios chilenos durante el periodo de clases y exámenes / Insomnia, sleep latency and quantity of sleep in chilean university students during a periods of classes and exam

Resumen Objetivo: Determinar los factores asociados a la cantidad de horas de sueño, somnolencia diurna e insomnio antes y durante un periodo de clases y exámenes. Material y métodos: Se evaluó a 384 alumnos de ambos sexos (74,1% mujeres), quienes reportaron su peso y estatura. A cada estudiante se le aplicó el Cuestionario de Insomnio y la Escala De Somnolencia de Epworth en el periodo de clases y periodo de exámenes. Resultados: Al comparar la somnolencia diurna, insomnio, latencia al sueño y cantidad de horas de sueño entre periodo de clases y exámenes se observó un incremento en la latencia al sueño (p<0,05) durante los exámenes. Al realizar la comparación según estado nutricional se observó, en el caso de las mujeres, que aquellas que presentan sobrepeso/obesidad tienen una menor cantidad de horas de sueño en ambos periodos (p<0,05); en hombres, los que presentan sobrepeso/obesidad tienen una mayor somnolencia diurna en exámenes (p<0,01). Al realizar la regresión logística tomando como variable dependiente somnolencia diurna, en mujeres se incrementa el riesgo de somnolencia diurna: OR=3,1 (IC95 % 1,1-8,8); en cambio, la ausencia de insomnio es un factor protector para somnolencia diurna: OR=0,06 (IC95 % 0,01-0,35). Conclusión: En periodo de exámenes se incrementa significativamente la latencia al sueño, en especial en mujeres; en hombres se observa una disminución de las horas de sueño. Finalmente, las mujeres presentan un mayor riesgo de somnolencia diurna; en cambio, la ausencia de insomnio es un factor protector. Ni el estado nutricional ni el consumo de cafeína se asociaron con problemas de sueño.

Abstract Objective: To determine the factors associated with sleep duration, daytime somnolence and insomnia before and after a period of classes and exams periods. Material and methods: 384students (74.1% female) were evaluated, who reported their weight and height. The insomnia questionnaire and Epworth sleepiness scale were administered to each student during class period and exams period. Results: When comparing daytime somnolence, insomnia, sleep latency and the amount of sleeping hours between classes and exam periods an increase in sleep latency (p <0.05) was observed during exams. Fewer hours of sleep were observed in both periods (p <0.05) in women with overweight / obesity. In men, those who are overweight / obese show a higher daytime somnolence during exam periods (p <0.01). By performing the logistic regression analysis using daytime somnolence as a dependent variable, being a woman increases the risk of daytime somnolence (OR = 3.1, 95 % CI 1.1 to 8.8), whereas the absence of insomnia is a protective factor for daytime somnolence (OR = 0.06, 95 % CI 0.01 to 0.35). Conclusion: Sleep latency is significantly increased during exam period, especially in women; in men a decrease is observed in sleep hours. Finally, women present high risk of diurnal somnolence, in difference the absence of insomnia is a protective factor, however the nutritional status and caffeine intake was not associated with sleeping problems.

[Association between breakfast intake and quality of life among self-sufficient Chilean elderly]. / Asociación del consumo de desayuno y la calidad de vida en adultos mayores autonomos chilenos.

INTRODUCTION: Elderly people are becoming more prevalent in our country, which studies in this group are relevant. Moreover, the health impact of breakfast consumption is demonstrated in school groups. OBJECTIVE: To determine whether breakfast consumption is associated with better quality of life in self-sufficient Chilean elderly. METHODS: We interviewed 1,285 elderly (> 60 years) of both sexes. We applied two surveys (food and healthy lifestyles surveys), then an anthropometric evaluation was conducted. RESULTS: 5.6% of older adults does not consume breakfast. Those who consume breakfast had a better quality of life (p = 0.004), specifically in men breakfast intake is associated with lower body mass index (BMI) (p=0.002). Moreover, the results indicate that the proportion of elderly who smokes and does not take breakfast is higher, as well as, greater responsibility in health, nutrition, stress management are greater in those that take breakfast. Finally there was an association between breakfast consumption and better nutrition (p = 0.01) and self-realization (p = 0.005). CONCLUSION: Consumption of breakfast in older adults is associated with better quality of life.

Introducción: Los adultos mayores (AM) son cada vez más prevalentes en nuestro país, por lo cual se hace relevante los estudios en este grupo de edad. Por otra parte el impacto en la salud que tiene el consumo de desayuno y la calidad de este, está demostrado en grupos de escolares. Objetivo: Determinar si el consumo de desayuno está asociado a una mejor calidad de vida en AM chilenos autonomos. Metodología: Se entrevistó a 1285 AM (> 60 años) autonomos de ambos sexos. A cada AM se le aplicaron dos encuestas (encuesta alimentaria y estilos de vida saludables), posteriormente se realizó una evaluación antropométrica. Resultados: El 5,6% de los AM no consume desayuno. Los que consumen desayuno presentan una mejor calidad de vida (p=0,004), destacándose en hombres un menor índice de masa corporal (IMC) cuando se toma desayuno (p=0,002). Por otra parte, los resultados indican que es mayor la proporción de AM que fuma y que no toma desayuno, así como, una mayor responsabilidad en salud, nutrición, manejo del estrés en quienes si desayunan. Finalmente hubo una asociación entre la ingesta de desayuno y mejor nutrición (p=0,01) y autorrealización (p=0,005) Conclusión: Los AM que consumen desayuno, presentan una mejor calidad de vida que quienes no los consumen.