Acute Lymphoblastic Leukaemia Survival in Children Covered by Seguro Popular in Mexico: A National Comprehensive Analysis 2005-2017.

The aim of the study was to measure survival of children with acute lymphoblastic leukemia (ALL) under Mexico's public health insurance for the population treated under Seguro Popular. A retrospective cohort study using claims data from Mexico's Seguro Popular program, covering cancer treatment from 2005 to 2015 was conducted. Overall 5-year national and state-specific survival for children with ALL across Mexico who initiated cancer treatment under this program was estimated. From 2005 to 2015, 8,977 children with ALL initiated treatment under Seguro Popular. Under this financing scheme, the annual number of treated children doubled from 535 in 2005 to 1,070 in 2015. The estimates for 5-year overall survival of 61.8% (95%CI 60.8, 62.9) remained constant over time. We observed wide gaps in risk-standardized 5-year overall survival among states ranging from 74.7% to 43.7%. We found a higher risk of mortality for children who received treatment in a non-pediatric specialty hospital (Hazards Ratio, HR = 1.18; 95%CI 1.09, 1.26), facilities without a pediatric oncology/hematology specialist (HR = 2.17; 95%CI 1.62, 2.90), and hospitals with low patient volume (HR = 1.22; 95%CI 1.13, 1.32). In a decade Mexico's Seguro Popular doubled access to ALL treatment for covered children and by 2015 financed the vast majority of estimated ALL cases for that population. While some progress in ALL survival may have been achieved, nationwide 5-year overall survival did not improve over time and did not achieve levels found in comparable countries. Our results provide lessons for Mexico's evolving health system and for countries moving toward universal health coverage.

Development of a Phytomelatonin-Rich Extract from Cultured Plants with Excellent Biochemical and Functional Properties as an Alternative to Synthetic Melatonin.

Melatonin is a pleiotropic molecule with multiple and various functions. In recent years, there has been a considerable increase in the consumption of melatonin supplements for reasons other than those related with sleep (as an antioxidant, for anti-aging, and as a hunger regulator). Although the chemical synthesis of melatonin has recently been improved, several unwanted by-products of the chemical reactions involved occur as contaminants. Phytomelatonin, melatonin of plant origin, was discovered in several plants in 1995, and the possibility of using raw plant material as a source to obtain dietary supplements rich in phytomelatonin instead of synthetic melatonin, with its corresponding chemical by-products was raised. This work characterizes the phytomelatonin-rich extract obtained from selected plant material and determines the contents in phytomelatonin, phenols, flavonoids, and carotenoids. Additionally, the antioxidant activity was measured. Finally, a melatonin-specific bioassay in fish was carried out to demonstrate the excellent biological properties of the natural phytomelatonin-rich extract obtained.

Effects of long-term ingestion of white tea on oxidation produced by aging and acute oxidative damage in rats.

The infusion tea extracted from the leaves of the plant Camellia sinensis can be used in the prevention of cancer, cardiovascular and neurodegenerative diseases, and aging, while adriamycin (ADR) is an anticancer drug that increases oxidative stress in cells. The present study evaluated the protective effect of the long-term consumption of white tea used at two different doses against the oxidative stress produced by aging and acute oxidation caused ADR treatment. At wearing, rats received distilled water (control), or 0.15 (dose 1) or 0.45 mg (dose 2) of solid tea extract/kilogram body weight in their drink. At 12 months, about half of the rats of each group were injected with a bolus of ADR, and six rats of the control group with an injection of saline solution and sacrificed. The rest of the animals continued in their cages until 24 months of age, when they were sacrificed. Lipid and protein oxidation of liver and brain microsomes was analyzed by measuring hydroperoxide and carbonyl levels. White tea consumption for 12 months at a non-pharmacological dose was seen to reverse the oxidative damage caused by ADR in both liver and brain, while the consumption of white tea for 20 months at a non-pharmacological dose had no effect on carbonyl or hydroperoxides in these tissues. The long-term ingestion of white tea protected tissues from acute oxidative stress but did not affect chronic oxidative agents such aging.

[Not Available]. / Programas para la prevención de la obesidad en escolares de 5 a 10 años: revisión de la literatura.

Introducción y objetivos: en el presente trabajo se ha realizado una revisión sistemática durante los últimos 15 años de los estudios científicos que se han desarrollado con el objetivo de aumentar los niveles de actividad física, mejorar la salud y disminuir la prevalencia de sobrepeso y obesidad en escolares de entre 5 y 10 años.Material y métodos: se han encontrado un total de 28 estudios: 2 revisiones sistemáticas, 2 artículos descriptivos del proceso metodológico y 24 de intervención. Se pueden diferenciar dos tipos de intervenciones, por un lado aquellas intervenciones centradas en aumentar los niveles de actividad física, y por otro, aquellas que introducen además una parte de educación y valoración nutricional.Resultados: el análisis de los resultados muestra mejoras estadísticamente significativas en el 47,3% de las intervenciones que evaluaron el IMC, en el 44,4% de las que evaluaron la composición corporal, en el 40% de las que evaluaron el índice cintura-cadera, en el 50% de las que evaluaron el sumatorio de pliegues cutáneos. En relación con los efectos sobre la condición física, destacar que en el 45,4% de las intervenciones que avaluaron la resistencia cardiovascular se observaron mejoras significativas, al igual que en el 66,6% de las que analizaron los efectos sobre la fuerza. Finalmente, se observaron cambios en los hábitos alimentarios o en el conocimiento de los escolares en alimentación y nutrición en el 66,6% de los estudios que evaluaron dichos parámetros.

Long-term intake of white tea prevents oxidative damage caused by adriamycin in kidney of rats.

BACKGROUND: White tea infusion (Camelia sinensis) has antioxidants properties. The infusion contains polyphenols that have been proposed to induce antioxidant response element (ARE) response via nuclear factor E2-related factor 2 (NRF2). Adriamycin (ADR) has antitumour properties and oxidative effects. Oxidative stress is related to a variety of kidney diseases. Prevention of the oxidative stress through long-term intake of white tea and the study of the molecular mechanisms involved in protection could be of great interest. Rats were given distilled water, 0.015 or 0.045 g of solid white tea extract kg(-1) body weight for 12 months. Animals received an injection of ADR. In kidney, oxidative stress parameters were measured, the expressions of nuclear factor E2-related factor 2 gene (Nrf2), and detoxifying and antioxidants genes were analysed, and the activities of catalase (CAT), superoxide dismutase (SOD) and glutathione reductase (GR) were measured. RESULTS: ADR administration increased oxidative parameters and decreased the antioxidant activity; significantly increased the expression of analysed genes and the activity of CAT and SOD and decreased GR activity. The highest white tea dose protected redox status and inhibited ARE response. CONCLUSION: Long-term intake of white tea protected kidney against the oxidative stress. ADR activated the ARE response but in animals treated with the highest dose of white tea, this response was inhibited, probably for antioxidant protection. © 2015 Society of Chemical Industry.

[STRATEGIES TO IMPROVE THE NUTRITIONAL AND HEALTH CHARACTERISTICS OF MEAT PIE OF MURCIA]. / ESTRATEGIAS PARA MEJORAR LAS CARACTERÍSTICAS NUTRITIVAS Y SALUDABLES DEL PASTEL DE CARNE DE MURCIA.

OBJECTIVES: improvement of the nutritive quality and healthy properties of the meat pie of Murcia (MMP), maintaining its appreciated organoleptic quality and the design of a functional MMP through the addition of a natural ingredient rich in fructooligosaccharides. METHODS: different formulations of the MMP (healthy MMP and functional MMP) have been elaborated by changing the type and amount of some of its ingredients. The nutritional composition, the caloric value, the fatty acid profile and the fat quality have been determined. Different sensory attributes have been evaluated together with the global acceptance using a descriptive scale and an hedonic scale respectively. RESULTS AND DISCUSSION: the healthy MMP presents a lower energy content (15.4%), total fat (39%), saturated fat (48%) and salt (45%), and a decrease of the potential atherogenic (27%), trombogenic (30%) and hipercholesterolemic (30%) indexes than the traditional product. Among the four amounts assayed (2.5, 5, 10 y 15%), only the substitution with 2.5 and 5% of the functional ingredient, did not diminish the global acceptance of the functional MMP when compared to the traditional one. CONCLUSIONS: the changes in the formulation have improved the nutritive composition and the healthy characteristics of the traditional MMP, keeping its organoleptic quality. The functional MMP elaborated with the functional ingredient at 5% represents an improvement in the functional characteristics of the studied food. These strategies contribute to the maintenance of this type of traditional foods, avoiding the lose of culture, identity and gastronomic heritage of Spain and in particular in the Region of Murcia.

Objetivos: mejorar la composición nutritiva y las características saludables del pastel de carne de Murcia (PCM), manteniendo sus apreciadas cualidades organolépticas y el diseño de un PCM funcional, mediante la adición de un ingrediente natural rico en fuctooligosacáridos. Métodos: mediante cambios relacionados con el tipo y cantidad de algunos de sus ingredientes se han elaborado diversas formulaciones del PCM (PCM saludable y PCM funcional). Se ha determinado la composición nutritiva, el valor calórico, el perfil de ácidos grasos y la calidad de la grasa. Además, se han valorado diversos atributos sensoriales y la aceptación global utilizando una escala descriptiva hedónica de nueve puntos. Resultados y discusión: el PCM saludable presenta un menor contenido de energía (15,4%), grasa total (39%), grasa saturada (48%) y sal (45%), así como una disminución de la potencial capacidad aterogénica (27%), trombogénica (30%) e hipercolesterolémica (30%) que el PCM tradicional. De las cuatro cantidades ensayadas (2,5, 5, 10 y 15%), solo la sustitución del 2,5 y 5% del ingrediente funcional no disminuyeron la aceptación global del PCM funcional, en comparación con el PCM tradicional. Conclusiones: los cambios en la formulación han mejorado la composición nutritiva y las características saludables del PCM tradicional, manteniendo sus cualidades organolépticas. El PCM funcional, elaborado con el ingrediente funcional al 5%, representa una mejora factible en las características funcionales del alimento estudiado. Estas estrategias contribuyen a mantener este tipo de alimentos tradicionales y a evitar la pérdida en la cultura, identidad y herencia gastronómica de España en general y de la Región de Murcia en particular.

EFFECT OF LONG TERM INTAKE OF WHITE TEA ON ACUTE OXIDATIVE STRESS IN RATS.

INTRODUCTION: the well known antioxidant properties of white tea include the prevention of cancer, neurodegenerative diseases and oxidative stress. Adriamycin can generate an amount of oxidative stress in vivo. OBJECTIVE: evaluate long term intake of white tea on plasma antioxidant capacity and on the fatty acid profile of liver and heart microsomes in animals subjected to acute oxidative stress. METHODS: rats were given distilled water (controls), 15 mg/d (dose 1) or 45 mg/d (dose 2) of solid white tea extract/per kilogram of body weight for 12 months. After this time, all the animals received an injection of adriamycin (ADR) (10 mg/kg body weight), except half of the control group, which were given an injection of saline solution. Samples of plasma and liver and heart were taken. The antioxidant activity, the carbonyl groups and hydroperoxide concentration were analyzed in plasma, and the fatty acid profiles of liver and heart microsomes were obtained. RESULTS & DISCUSSION: only the hydroperoxides showed significant changes, while slight tendencies were observed in antioxidant activity and the carbonyl groups. Although the long term intake of white tea and the administration of adriamycin did not change the fatty acid profile, slight tendencies existed for the SFAs, MUFAs and PUFAs.

Introducción: las propiedades antioxidantes del té son ampliamente conocidas, entre las que se incluyen la prevención del cáncer, diversas enfermedades neurodegenerativas y otras patologías relacionadas con el estrés oxidativo. Por otro lado, la adriamicina es un agente antitumoral que tiene la capacidad de generar estrés oxidativo in vivo. Objetivo: valorar el efecto de la ingesta de té blanco a largo plazo sobre la capacidad antioxidante plasmática y el perfil de ácidos grasos de microsomas de hígado y corazón en animales sometidos a estrés oxidativo agudo. Métodos: se dispuso de ratas a las que se les administró diferentes dosis de té blanco: 0,15 y 45 mg de extracto sólido de té/kg de peso corporal durante 12 meses. Tras este periodo de tratamiento con té blanco, todos los animales recibieron una inyección intraperitoneal de adriamicina (ADR), 10 mg/kg de peso corporal, excepto la mitad del grupo control, que recibieron una inyección de solución salina. Fueron obtenidas muestras de sangre, corazón e hígado. Se analizó la capacidad antioxidante total y se realizaron análisis de oxidación proteica y lipídica en plasma. Además, se obtuvo la fase microsomal de hígado y corazón. Resultado y discusión: se observó una fuerte oxidación lipídica en plasma y una recuperación en los animales tratados con las diferentes dosis de té. La actividad antioxidante y la oxidación proteica, aunque relevantes, solo muestran una ligera tendencia a recuperarse con el tratamiento con té. En cuanto al perfil de ácidos grasos, solamente se observan ligeras tendencias en el porcentaje de ácidos grasos saturados, monoinsaturados y poliinsaturados.

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 µmol gallic acid equivalents, 6.9-19.2 µmol quercetin equivalents and 85-234 µmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.

A personal view of nutrition in Spain.

This paper stems from the special lecture given by the author at 20th International Congress of Nutrition, held from 16 to 20 September 2013 in Granada (Spain), following for his appointment as "Living Legend" of the International Union of nutritional sciences (IUNS), in recognition of his outstanding contribution to research and development in nutritional science. The development of nutrition in Spain from the 1960s to the present, which the author had the opportunity to experience first hand, is described. The contribution covers an extensive period in the history of this science, and highlights the advances made in our knowledge of nutrition and several of the misunderstandings that existed and still exist in this science: 1) The Anglo-Saxon dietary pattern and the high incidence of death from myocardial infarction, and the subsequent recognition of the Mediterranean diet as a model of a varied and balanced and healthy eating. 2) The relationship between cardiovascular disease and the consumption of oily fish. Since the discovery of the syn - thesis of prostaglandins makes it clear that fish fat is heart-healthy. 3) The epidemic of prosperity, overweight and obesity and the appearance of miracle diets. However, there are not miracles, the only solution being a healthy lifestyle and a balanced hypocaloric diet. 4) In the field of nutrition, diet and health, the harmful effect of: "In my opinion", a single allusion that undermines all science. The author also acknowledges all the researchers whose efforts, tenacity and enthusiasm have contributed to the advances made in nutrition science in Spain.

Este trabajo deriva de la Ponencia presentada por el autor al 20th International Congress of Nutrition, celebrado del 16 al 20 de septiembre de 2013 en Granada (España), y que fue consecuencia de su nombramiento como "Living Legend" of the Internacional Union of Nutricional Sciences (IUNS), en reconocimiento a su excepcional contribución a la investigación y al desarrollo de las ciencias de la nutrición. Se describe el desarrollo de la nutrición en España desde los años 60 hasta la actualidad, desarrollo que el autor a tenido la oportunidad de vivir en primera persona. Se incluye un amplio periodo de la historia de esta ciencia, medio siglo, donde se destacan los avances en el conocimiento de la nutrición y varios de los de los grandes desencuentros de esta ciencia: 1) La recomendación del modelo dietético anglosajón y la aparición de la máxima incidencia de muerte por infarto de miocardio, y el posterior reconocimiento de la Dieta mediterránea como modelo de alimentación variada y equilibrada y saludable. 2) La relación entre la enfermedad cardiovascular y el consumo de pescado azul. A partir del descubrimiento de la síntesis de las prostaglandinas se establece con claridad que la grasa de pescado es cardiosaludable. 3) La epidemia de la prosperidad, el sobrepeso y la obesidad. Para combatir este problema aparecen las dietas milagrosas y no hay milagros, la única solución: hábitos de vida saludables y dieta equilibrada hipocalórica. 4) En el terreno de la nutrición, dietética y salud, el efecto perjudicial del: "Yo opino". Con esta simple alusión se desautoriza a toda la ciencia. El autor también muestra su agradecimiento a todos aquellos investigadores que con su esfuerzo, tesón e ilusión han contribuido a los avances de las ciencias de la nutrición en España.

Identification of different nutritional status groups in institutionalized elderly people by cluster analysis.

OBJECTIVES: To apply a cluster analysis to groups of individuals of similar characteristics in an attempt to identify undernutrition or the risk of undernutrition in this population. DESIGN: A cross-sectional study. SETTING: Seven public nursing homes in the province of Murcia, on the Mediterranean coast of Spain. PARTICIPANTS: 205 subjects aged 65 and older (131 women and 74 men). MEASUREMENTS: Dietary intake (energy and nutrients), anthropometric (body mass index, skinfold thickness, mid-arm muscle circumference, mid-arm muscle area, corrected arm muscle area, waist to hip ratio) and biochemical and haematological (serum albumin, transferrin, total cholesterol, total lymphocyte count). Variables were analyzed by cluster analysis. RESULTS: The results of the cluster analysis, including intake, anthropometric and analytical data showed that, of the 205 elderly subjects, 66 (32.2%) were over - weight/obese, 72 (35.1%) had an adequate nutritional status and 67 (32.7%) were undernourished or at risk of undernutrition. The undernourished or at risk of undernutrition group showed the lowest values for dietary intake and the anthropometric and analytical parameters measured. CONCLUSIONS: Our study shows that cluster analysis is a useful statistical method for assessing the nutritional status of institutionalized elderly populations. In contrast, use of the specific reference values frequently described in the literature might fail to detect real cases of undernourishment or those at risk of undernutrition.

Objetivos: Aplicar un análisis de conglomerados (cluster analysis) para grupos de individuos de características similares en un intento de identificar la desnutrición o el riesgo de desnutrición en esta población. Métodos: Estudio transversal llevado a cabo en 205 sujetos de 65 años (131 mujeres y 74 hombres), residentes en siete centros públicos de la Región de Murcia, localizada en la costa mediterránea de España. Se valoró ingesta dietética (energía y nutrientes), medidas antropométricas (índice de masa corporal, pliegues cutáneos, circunferencia muscular del brazo, área muscular del brazo, área muscular del brazo corregida, relación cinturacadera) y parámetros bioquímicos y hematológicos (albúmina, transferrina, colesterol total, recuento total de linfocitos). Las variables se analizaron mediante análisis de conglomerados. Resultados: Los resultados del análisis de conglomerados, incluyendo la ingesta, datos antropométricos y analíticos mostraron que, de los 205 sujetos ancianos, 66 participantes (32,2%) presentaron sobrepeso/obesidad, 72 (35,1%) tenían un estado nutricional adecuado y 67 (32,7%) estaban desnutridos o en riesgo de desnutrición. El grupo con desnutrición o en riesgo de desnutrición mostró los valores más bajos de la ingesta dietética y los parámetros antropométricos y clínicos. Conclusiones: El estudio muestra que el análisis de conglomerados es un método estadístico útil para evaluar el estado nutricional de las poblaciones de ancianos institucionalizados. Por el contrario, el uso de los valores de referencia específicos, descritos con frecuencia en la literatura, podría no detectar situaciones reales de desnutrición o en riesgo de desnutrición.

[Characterization and nutritional value of a food artisan: the meat pie of Murcia]. / Caracterización y valor nutritivo de un alimento artesanal; el pastel de carne de Murcia.

OBJECTIVES: The main aims of this study are to describe the characteristics of the meat pie, a typical product of the regional gastronomy of Murcia and to determine its nutritional and energy values, fatty acid profile and fat quality. METHODS: There were studied 24 samples of Murcia's meat pie from the six best-selling retail establishments in this Region (four units per establishment).The moisture, protein, fat, carbohydrates, fibre and minerals, contents and the energy value, fatty acid profile and fat quality were analyzed using the Official Analysis Methods of Foods. All analyses were performed by triplicate. RESULTS AND DISCUSSION: The average weight of this product was 192.3 ± 11.8 g, with three differentiated parts (base, filling and pastry lid). All ingredients were natural raw materials: wheat flour, lard, ground beef, sliced boiled egg and chorizo, water and spices (salt, pepper, garlic, paprika and nutmeg). Most of its organoleptic attributes are due to the type and amount of fat or lard. The combination of the other ingredients and the particular formulation of the spices are also responsible of other attributes. Due to its protein content (11.0%), this meat pie can replace other meat dishes, and be incorporated into a balanced diet. However, it is necessary to take into account its fat and energy contents (17.3 g and 317 kcal/100 g, respectively). Unlike many common pastry products, it contains no trans fatty acids. CONCLUSIONS: The results of the research show that the studied product remains, at present, an artisan food, and offer reliable information that it is representative of the energy and nutritional values of the Murcia's meat pie, a typical product of the gastronomy of the Region of Murcia.

Objetivos: Describir las características de un producto típico de la gastronomía murciana, determinar su valor nutritivo y energético, analizar su perfil de ácidos grasos y la calidad de su grasa. Material y métodos: Se estudiaron 24 muestras de Pastel de carne de Murcia, procedentes de los seis establecimientos de mayor venta en la Región. (Cuatro unidades por establecimiento). Mediante los métodos oficiales de análisis de alimentos se determinaron los contenidos de humedad, proteína, grasa, carbohidratos, fibra y minerales, el valor energético, el perfil de ácidos grasos (Método de Folch et al. 1957) y la calidad de la grasa. Todos los análisis se realizaron por triplicado. Resultados y discusión: El peso medio fue de 192,3 ± 11,8 g, y en él se diferenciaron tres partes (base, relleno y tapa de hojaldre). Todos sus ingredientes fueron materias primas naturales: harina de trigo, manteca de cerdo, carne picada de ternera, rodajas de huevo cocido y de chorizo, agua y especias (sal, pimienta, ajo, pimentón y nuez moscada). La mayoría de sus atributos organolépticos son debidos al tipo y cantidad de la grasa, manteca de cerdo. El resto de atributos los aporta la combinación de los otros ingredientes y particularmente la formulación de las especias. Por su contenido en proteínas (11,0%), este producto puede sustituir a otros platos a base de carne, e incorporarlo a una dieta equilibrada, pero teniendo en cuenta su contenido en grasa (17,3%) y su aporte energético (317 kcal/100 g). A diferencia de otros muchos productos actuales de pastelería, éste no contiene ácidos grasos trans. Conclusiones: El estudio revela que el producto analizado sigue siendo, en el momento actual, un alimento artesanal, y ofrece información fiable y representativa del valor nutritivo y energético del pastel de carne de Murcia, un producto típico de la gastronomía de la Región de Murcia.

[Prevalence of underweight, overweight and obesity, energy intake and dietary caloric profile in university students from the region of Murcia (Spain)]. / Prevalencia de peso insuficiente, sobrepeso y obesidad, ingesta de energíay perfil calórico de la dieta de estudiantes universitarios de la Comunidad Autónoma de la Región de Murcia (España).

BACKGROUND: University students are a part of the population potentially vulnerable in relation to their nutritional status. OBJECTIVES: To evaluate energy intake, energy profile of the diet and prevalence of underweight, overweight and obesity in university students. METHODS: The study was conducted in 223 students (53% female) from the University of Murcia (Spain), mean age 21.4 ± 2.7 years. Dietary intake was estimated by a continuous 7 days dietary record, previously validated. Afterwards, total energy intake and macronutrients distribution were obtained using the software "GRUNUMUR 2.0". Physical activity was assessed by a questionnaire. Weight and height were measured and body mass index was calculated as [weight (kg)/height (m)(2)]. RESULTS AND DISCUSSION: Average energy intake was lower than the recommendations. In relation with the energy profile of the diet, it was higher in protein and fat, and lower in carbohydrates compared with the recommendations in the balanced diet. The prevalence of overweight was of 9.3% in female and of 24.2% in males. However, 10.2% females and 1.1% males were underweight. Only a 35,4% of the studied collective usually practiced physical activity (3-4 hours/week). Significant correlations were found between age and percentage of energy from carbohydrate (negative) and lipids (positive), indicating that older students (young adults) had significantly higher dietary unbalances than younger (adolescents). CONCLUSION: Students from the University of Murcia have characteristics very similar to those described in other university populations of Spain and other Western countries: low energy intake, unbalances in the energy profile of the diet, and high percentages of overweight and also of underweight. Both physical inactivity and energy unbalance of the diet could be determinants of the overweight observed. Age is a factor in worsening the energy profile of the diet, which presumably will have undesirable consequences on the health of this young population group.

Introducción: Los estudiantes universitarios constituyen un sector de la población potencialmente vulnerable en relación con su estado nutricional. Objetivos: Evaluar la ingesta energética, el perfil calórico de la dieta y la prevalencia de peso insuficiente, sobrepeso y obesidad en estudiantes universitarios. Métodos: El estudio se realizó en 223 estudiantes (53% mujeres) de la Universidad de Murcia (España), edad media 21,4 ± 2,7 años. El consumo de alimentos se estimó mediante registro dietético continuado de 7 días, previamente validado, la ingesta de energía y macronutrientes mediante el software "GRUNUMUR 2.0" y la actividad física por un cuestionario. A partir de las medidas del peso y la altura se calculó el índice de masa corporal [peso (kg)/altura (m)2]. Resultados y discusión: El consumo medio de energía fue inferior a las recomendaciones. El perfil calórico de la dieta fue excesivo en proteínas y lípidos, y deficitario en carbohidratos. La prevalencia de sobrepeso fue 9,3% en mujeres y 24,2% en hombres. El 10,2% de las mujeres presentaron peso insuficiente y el 1,1% de los hombres. Sólo el 35,4% del colectivo manifestó realizar actividad física de forma habitual (3-4 horas/semana). Se encontraron correlaciones significativas entre edad y porcentajes de energía procedentes de carbohidratos (negativa) y lípidos (positiva), indicando que los estudiantes de más edad (adultos jóvenes) consumieron dietas más desequilibras que los más jóvenes (adolescentes). Conclusiones: Los estudiantes de la Universidad de Murcia presentan características muy similares a las descritas en otros colectivos universitarios de España y otros países occidentales, bajos consumos de energía, desequilibrios en el perfilcalórico de la dieta y altos porcentajes de sobrepeso. El sedentarismo y el desequilibrio calórico podrían ser los factores determinantes del exceso de peso observado. La edad es una variable significativa en el empeoramiento del perfil calórico de la dieta, lo que presumiblemente tendrá consecuencias indeseables sobre la salud de este joven grupo de población.

[Polyamines, implications for infant health]. / Implicaciones de las poliaminas en la salud infantil.

Polyamines are a family of nitrogenous compounds widely distributed in biological systems. Numerous studies have described their possible role in human health and the early stages of life. Its beneficial effects have been associated with cellular growth, maturation and differentiation. Further studies are needed to establish the appropriate dose and proportions of each of the polyamines for addition to infant formulas. In the present article, current knowledge on the characteristics of polyamines is reviewed, and their possible implications on the development and health of babies during their first months of life.

Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues.

Adriamycin (ADR) is an anticancer agent that increases oxidative stress in cells. We evaluated the protective effect of the long term consumption of white tea at two different doses against this drug. For this purpose rats were given distilled water (controls), 0.15 mg (Dose 1) or 0.45 mg (Dose 2) of solid tea extract/kg body weight for 12 months. All the animals received an injection of ADR, except half of the control group, which were given an injection of saline solution. This gave four experimental groups: Control (C), C+ADR, Dose 1+ADR, and Dose 2+ADR. The antioxidant activity (in liver, heart and brain microsomes) was analysed. White tea consumption for 12 months, at a non-pharmacological dose, reversed the oxidative damage caused by ADR, on both protein and lipid levels in all three organs. The heart recovered its antioxidant activity only at the highest dose of tea.

Placental transfer of fatty acids and fetal implications.

Considerable amounts of long-chain polyunsaturated fatty acids (LC-PUFAs), particularly arachidonic acid and docosahexaenoic acid (DHA, 22:6n-3), are deposited in fetal tissues during pregnancy; and this process is facilitated by placental delivery. Nevertheless, the mechanisms involved in LC-PUFA placental transfer remain unclear. Stable isotope techniques have been used to study human placental fatty acid transfer in vivo. These studies have shown a significantly higher ratio of (13)C-DHA in cord to maternal plasma compared with other fatty acids, which reflects a higher placental DHA transfer. In addition, a selective DHA accumulation in placental tissue, relative to other fatty acids, has been reported. The materno-fetal transfer of fatty acids is a slow process that requires ≥12 h. A high incorporation of dietary (13)C-DHA into maternal plasma phospholipids appears to be important for placental uptake and transfer. DHA in cord blood lipids correlates with placental messenger RNA expression of fatty acid transport protein (FATP)-4, compatible with a role of FATP-4 in DHA transfer. Impaired materno-fetal LC-PUFA transport has been proposed in pregnancies complicated by abnormal placental function (eg, due to gestational diabetes mellitus or intrauterine growth restriction), which should be addressed in future studies. Given that placental DHA transfer is important for child outcomes, elucidation of its potential modulation by transport mechanisms, maternal diet, and disease appears to be important.

Effects of fructooligosaccharides on cecum polyamine concentration and gut maturation in early-weaned piglets.

Polyamines are molecules involved in cell growth and differentiation and are produced by bacterial metabolism. However, their production and effects by the microbiota selected by fructooligosaccharides consumption are controversial. In this study, we investigated the influence of supplementation of fructooligosaccharides on the cecal polyamine production by the microflora selected, and its effect on gut maturation in newborn piglets. Twenty piglets were fed a control formula (n = 10) or a formula supplemented with fructooligosaccharides (8 g/l) (n = 10) for 13 days. Colony-forming unit's count of cecal content was done in different media. Several intestinal development parameters were measured as well as the polyamine concentration in the cecal mucosa and cecal content. A dose-dependent study on in vitro polyamine production by fructooligosaccharides addition to the isolated cecal content was performed. Bifidogenic activity of fructooligosaccharides increased polyamine concentration in the cecal content, mainly putrescine, with no beneficial effect on gut maturation. Bifidobacterium spp. were able to produce polyamines, but they were not the most significant bacterial producer of polyamines in the cecum of piglets fed fructooligosaccharides. Bifidogenic activity of fructooligosaccharides did not lead to an increase in gut maturation in piglets of 15 days of age although polyamines were increased in the cecal content.

White tea consumption slightly reduces iron absorption but not growth, food efficiency, protein utilization, or calcium, phosphorus, magnesium, and zinc absorption in rats.

We investigated the antinutritional effect of white tea extract (0, 15, and 45 mg of the tea solid extract per kilogram body weight) incorporated in the drinking water of rats for 3 and 30 days. Gender-based differences were found for all these variables, except apparent protein digestibility and the apparent absorption of calcium, phosphorus, and iron. White tea extract consumption did not significantly change body weight gain, food intake, food efficiency, protein efficiency ratio, apparent protein digestibility, nitrogen balance, or the apparent absorption of calcium, phosphorus, magnesium, and zinc. Nevertheless, the apparent absorption of iron was slightly (15-18%) but significantly (P<0.05) lower in rats that consumed white tea at the highest dose compared with the control groups at both 3 and 30 days. Our results suggest that the usual consumption of white tea is safe, although its effect on long-term iron absorption at high doses warrants more detailed investigation.

Dehydroepiandrosterone-sulfate modifies human fatty acid composition of different adipose tissue depots.

BACKGROUND: Dehydroepiandrosterone-sulfate (DHEA-S) has been described as a protector agent against obesity-related pathologies, although the mechanism of action is still unknown. We have shown that DHEA-S acts on adipose tissue (AT), altering the fatty acid (FA) profile in rodents. Thus, we could hypothesize that some of the beneficial effects shown by DHEA-S in humans are related to a modification of the human AT-FA profile. The present study examines this question and whether this effect is tissue-dependent. METHODS: Paired visceral and subcutaneous AT biopsies were obtained from 20 patients who had undergone bariatric surgery. These samples were subjected to primary adipose culture and incubated for 24 h with 1 µM DHEA-S. The FA profile of both control and treated samples were analyzed by gas chromatography. RESULTS: A reduction in total saturated fatty acids (SFA), the n-6 family of polyunsaturated fatty acids (PUFA) and the n-6/n-3 PUFA ratio was observed after DHEA-S treatment, whereas monounsaturated fatty acids (MUFA) increased. In addition, DHEA-S altered the percentage of several individual FA, decreasing palmitic acid and increasing vaccenic acid in both AT. All estimated desaturase activity ratios slightly increased after DHEA-S treatment, although only the increase of delta-6-desaturase index in both depots reached statistical significance. No depot-specific action of DHEA-S was found between subcutaneous and visceral AT. CONCLUSIONS: In vitro, DHEA-S modifies the AT-FA composition towards a better metabolic profile to a similar extent in the subcutaneous and visceral adipose depots, in both of which a decrease in SFA and increased MUFA are observed after treatment. This effect could help to explain the beneficial effects attributed to DHEA-S. Further studies, however, are required to determine whether the effect of DHEA-S on adipose tissue in vitro is conserved in vivo.

Relation between degree of obesity and site-specific adipose tissue fatty acid composition in a Mediterranean population.

OBJECTIVE: Obesity itself could be a key factor determining fatty acid (FA) composition of adipose tissue (AT). A Mediterranean diet influences this relationship. However, a relation between different overweight and obesity levels (including morbidly obese subjects) and AT FA pattern has not been fully established. The objective of the present study was to analyze potential differences in AT FA composition attending to degree of obesity in patients who follow a Mediterranean dietary pattern. METHODS: Our study comprises 60 patients classified as overweight, obese, or morbidly obese (20 subjects in each group). Dietary composition was assessed by a 7-d record, and visceral and subcutaneous AT FAs were analyzed by gas chromatography. Cardiometabolic risk-related parameters were also assessed. RESULTS: Our results showed that dietary habits were similar among groups, although palmitic intake was higher and palmitoleic intake was lower in the morbidly obese group. Concerning AT, we observed significant differences in the visceral depot. Concretely, both total monounsaturated FA (P = 0.039) and palmitoleic acid (P = 0.008) were higher in overweight subjects. Most differences were found in the subcutaneous tissue. Among them, n-9 and total monounsaturated FA (P < 0.001) were significantly higher again in overweight subjects, while 22:6n-3 was higher in morbidly obese subjects. Subcutaneous adipose dihommo-γ-linolenic content and dietary palmitic and palmitoleic acids were independent predictors of body mass index. CONCLUSIONS: We confirm the relationship between degree of obesity and dietary and AT FA composition in this Mediterranean population. Despite a similar dietary pattern among groups, overweight and morbidly obese patients have a less detrimental FA profile than obese patients, probably due to differences in adipose tissue metabolism.