Bone broth ingestion and acute kidney injury following kidney transplant: a role for cystatin C.

Measurement of graft dysfunction following kidney transplant through creatinine is well known to be impacted by many different factors. We report here a clinical scenario demonstrating the importance of dual measurement of glomerular filtration rate (GFR) based on creatinine and cystatin C while also examining within-subject variability of both tests.

Food-Related Carbonyl Stress in Cardiometabolic and Cancer Risk Linked to Unhealthy Modern Diet.

Carbonyl stress is a condition characterized by an increase in the steady-state levels of reactive carbonyl species (RCS) that leads to accumulation of their irreversible covalent adducts with biological molecules. RCS are generated by the oxidative cleavage and cellular metabolism of lipids and sugars. In addition to causing damage directly, the RCS adducts, advanced glycation end-products (AGEs) and advanced lipoxidation end-products (ALEs), cause additional harm by eliciting chronic inflammation through receptor-mediated mechanisms. Hyperglycemia- and dyslipidemia-induced carbonyl stress plays a role in diabetic cardiovascular complications and diabetes-related cancer risk. Moreover, the increased dietary exposure to AGEs/ALEs could mediate the impact of the modern, highly processed diet on cardiometabolic and cancer risk. Finally, the transient carbonyl stress resulting from supraphysiological postprandial spikes in blood glucose and lipid levels may play a role in acute proinflammatory and proatherogenic changes occurring after a calorie dense meal. These findings underline the potential importance of carbonyl stress as a mediator of the cardiometabolic and cancer risk linked to today's unhealthy diet. In this review, current knowledge in this field is discussed along with future research courses to offer new insights and open new avenues for therapeutic interventions to prevent diet-associated cardiometabolic disorders and cancer.

Probing the antioxidant activity of functional proteins and bioactive peptides in Hermetia illucens larvae fed with food wastes.

Food waste is becoming more prevalent, and managing it is one of the most important issues in terms of food safety. In this study, functional proteins and bioactive peptides produced from the enzymatic digestion of black soldier fly (Hermetia illucens L., BSF) fed with food wastes were characterized and quantified using proteomics-based analysis. The results revealed approximately 78 peptides and 57 proteins, including 40S ribosomal protein S4, 60S ribosomal protein L8, ATP synthase subunit alpha, ribosomal protein S3, Histone H2A, NADP-glutamate dehydrogenase, Fumarate hydratase, RNA helicase, Chitin binding Peritrophin-A, Lectin C-type protein, etc. were found in BSF. Furthermore, functional analysis of the proteins revealed that the 60S ribosomal protein L5 (RpL5) in BSF interacted with a variety of ribosomal proteins and played a key role in the glycolytic process (AT14039p). Higher antioxidant activity was found in peptide sequences such as GYGFGGGAGCLSMDTGAHLNR, VVPSANRAMVGIVAGGGRIDKPILK, AGLQFPVGR, GFKDQIQDVFK, and GFKDQIQDVFK. It was concluded that the bioconversion of food wastes by BSF brought about the generation of a variety of functional proteins and bioactive peptides with strong antioxidant activity. However, more studies are required to exploit BSF's potential in the value addition of food wastes.

Fatores associados ao nível de segurança alimentar e nutricional no município e estado de São Paulo e no Brasil: uma análise dos resultados obtidos pela escala brasileira de insegurança alimentar / Food and nutritional security level associated factors in the city and state of São Paulo and in Brazil: an analysis of obtained results from the Brazilian food insecurity scale

A falta de segurança alimentar e nutricional (SAN) consiste em um fenômeno multifatorial, que pode afetar o estado nutricional do indivíduo por ela acometido de diversas maneiras e em qualquer faixa etária. A falta de SAN pode desencadear tanto desnutrição, como obesidade e assim favorecer o aumento da prevalência de doenças crônicas não transmissíveis, o que diminui a qualidade de vida e se constitui um importante problema de saúde pública. Objetivo: Analisar e comparar a força da associação dos fatores socioeconômicos e demográficos à segurança alimentar e nutricional (SAN) no Brasil e áreas geográficas selecionadas. Metodologia: Trata-se de um estudo ecológico, transversal e analítico, que utilizou como base os microdados da Pesquisa de Orçamento Familiar (POF/IBGE), realizada nos anos de 2017-2018, envolvendo 757 famílias residentes no município de São Paulo (MSP), 3.406 famílias do estado de São Paulo (ESP) e 49.365 famílias do Brasil. Utilizou-se a técnica de regressão logística multinomial, do tipo ordinal, para o processamento do modelo de associação entre o nível de SAN (nSAN) e as variáveis demográficas, socioeconômicas e clínicas, utilizando o módulo survey do Stata versão 14. Adotouse o nível de significância estatística de 5% e o odds ratio proporcional para descrever as associações. Resultados: A grande maioria dos indivíduos de referência dos domicílios componentes da amostra é do sexo masculino, adulta, com obesidade, sem seguro saúde e que não fazem nenhum tipo de dieta, variando as características de raça/cor e escolaridade entre as três localidades analisadas. Para as três localidades estudadas, encontrou-se proporções elevadas da população com segurança alimentar e nutricional garantida (acima de 59%). As associações encontradas demonstraram que as famílias com pessoas de referência do sexo feminino apresentam maior chance de piora do nSAN, bem como aquelas com menores níveis de saneamento básico e estratos de renda mais pobres, para os quais a chance de piora do nSAN em relação aos estratos de renda mais ricos se eleva em até 12 vezes. Ser de raça branca foi fator protetor à IAN, bem como ter idade mais avançada e mais anos de escolaridade. Conclusão: As características sociodemográficas sexo, raçacor, idade e escolaridade, e socioeconômicas, renda e presença de saneamento básico, apresentam importante associação ao nível de SAN das famílias, quando este é analisado por meio da Escala Brasileira de Insegurança Alimentar (EBIA). Entretanto, faz-se necessária a construção de um instrumento que avalie todas as dimensões da SAN

Lack of food and nutrition security (FNS) is a multifactorial phenomenon, which can impact the nutritional status of individual affected by it in different ways and in any age group. The lack of FNS can trigger both malnutrition and obesity and thus favor the prevalence increase of chronic non-communicable diseases, which reduces lifes quality and constitutes an important public health problem. Objective: To analyze and compare the strength of association of socioeconomic and demographic factors with FNS in Brazil and selected geographical areas. Methodology: Ecological, crosssectional, and analytical study, which used the microdata of the Research as a basis Family Budget (POF / IBGE), carried out in 2017-2018, involving 757 families residing in São Paulo city (SPC), 3,406 families from São Paulo state (SPS) and 49,365 families from Brazil. Multinomial logistic regression technique, of the ordinal type, was used to process the association model between the FNS level (FNSl) and the demographic, socioeconomic and clinical variables, using the survey module of Stata version 14. It was adopted statistical significance of 5% and proportional odds ratio to describe the associations. Results: Most reference individuals in the sample's households are male, adult, obese, without health insurance and who do not follow any type of diet, varying the characteristics of race / color and education between the three locations analyzed. For the three locations studied, high proportions of the population were found with guaranteed FNS (above 59%). Associations found showed that families headed by female individuals are more likely to worsen FNSl, as well as those with lower levels of basic sanitation and poorer income strata, for which the chance of worsening FNSl in relation to strata wealthier income rises to 12 times. Being white was a protective factor for food insecurity, as well as being older and with more years of schooling. Conclusion: Sociodemographic characteristics of sex, race-color, age and education, and socioeconomic, income and presence of basic sanitation, present important association at the FNSl of families, when this is analyzed through the Brazilian Food Insecurity Scale (EBIA). However, it is necessary to build an instrument that assesses all dimensions of the FNS

Estruturação de emulsão tipo maionese com característica funcional e produzida com derivado proteico / Mayonnaise emulsion with functional characteristic and produced with protein derivative

O soro de leite é considerado um subproduto das indústrias de laticínios, uma parte de sua produção é destinada como matéria-prima de produtos alimentícios, mas parte é direcionada para alimentação animal. Objetivou-se com o presente estudo elaborar formulas de emulsões do tipo maionese utilizando ingrediente proteico o soro de leite em pó, leite desnatado em pó e a mistura entre soro e leite, ambos em pó, bem como investigar a influência destes ingredientes na textura, reologia, análise térmica, índice de estabilidade, análise colorimétrica e a vida útil das formulações. Justifica-se a utilização de soro de leite devido a seu menor preço de mercado do que ovos em pó ou líquido pasteurizado normalmente utilizados, evidenciando a necessidade de dar espaço a matérias-primas consideradas como subprodutos dentro da indústria. Os produtos emulsionados foram formulados com mistura de óleo, água, soro de leite em pó, leite desnatado em pó, alho e mostarda em pó, contendo aproximadamente 70% de gordura, com variação no teor proteico. Foram estabelecidas três formulações cada uma com um tipo ou mistura de emulsificantes. As análises efetuadas no desenvolvimento do trabalho foram textura, reologia, atividade de água, pH, colorimetria, análise térmica, índice de estabilidade da emulsão e cálculo de proteínas e lipídeos das formulações. Foi possível verificar que tanto o soro de leite em pó como o leite desnatado em pó apresentaram características de agente emulsificante.A formulação F1 (soro de leite em pó) não atingiram os padrões estruturais de maioneses comerciais, todavia os resultados obtidos pela formulação F2 (leite desnatado em pó) atingiram padrões equivalentes a produtos comercializados, bem como a formulação F3 (soro de leite em pó + leite desnatado em pó) com padrão das maioneses light em textura e reologia. Os resultados das análises de atividade de água apresentaram pequenas variações (0,934-0,941) ao longo dos 30 dias de avaliação. Os conservantes em pó (alho e mostarda) favoreceram a coloração das formulações, pH na faixa da neutralidade, assegurando aos produtos vida útil de 30 dias em temperatura de refrigeração. É possível utilizar osoro de leite e leite em pó como agente emulsificante para emulsões do tipo maionese, bem como alho e mostarda em pó como ingredientes que aumentem a maior vida útil desses produtos

Whey is considered a by-product of the dairy industry, part of its production is used as raw material for food products, but part is used for animal feed. The objective of this study was to prepare mayonnaise emulsion formulas using protein whey powder, skimmed milk powder and the mixture between whey and milk, both in powder, as well as investigating the influence of these ingredients on texture, rheology, thermal analysis, stability index, colorimetric analysis and the useful life of the formulations. The use of whey is justified due to its lower market price than powdered eggs or pasteurized liquid normally used, highlighting the need to make room for raw materials considered as by-products within the industry. The emulsified products were formulated with a mixture of oil, water, whey powder, skimmed milk powder, garlic and mustard powder, containing approximately 70% fat, with variation in protein content. Three formulations were established each with a type or mixture of emulsifiers. The analyzes carried out in the development of the work were texture, rheology, water activity, pH, colorimetry, thermal analysis, emulsion stability index and calculation of proteins and lipids in the formulations. It was possible to verify that both whey powder and skimmed milk powder showed characteristics of emulsifying agent. Formulation F1 (whey powder) did not reach the structural standards of commercial mayonnaise, however the results obtained by formulation F2 (skimmed milk powder) reached standards equivalent to commercialized products, as well as the formulation F3 (whey powder + skimmed milk powder) with light mayonnaise pattern in texture and rheology. The results of the water activity analysis showed slight variations (0.934-0.941) over the 30 days of evaluation. The preservatives in powder (garlic and mustard) favored the color of the formulations, pH in the neutrality range, ensuring the products' useful life of 30 days in refrigeration temperature. It is possible to use whey and powdered milk as an emulsifying agent for emulsions of the mayonnaise type, as well as garlic and mustard powder as ingredients that increase the longer useful life of these products

A comprehensive epidemiological study of rosacea in Germany.

BACKGROUND: Rosacea is one of the most common skin diseases causing great distress in affected patients. For optimal patient care, epidemiological studies on disease distribution and clinical aspects are essential. OBJECTIVES: The goal of this study was to provide an updated perspective on the current state of rosacea epidemiology in Germany. MATERIALS & METHODS: A cohort of 777 rosacea patients was assessed based on a detailed online questionnaire. Information regarding patients' demographics, course and clinical presentation of rosacea, trigger factors, dermatological consultations, treatment adherence and satisfaction as well as quality of life were obtained. RESULTS: There was a very high self-reported prevalence of primary and secondary rosacea features (flushing: n = 726, 93.4%; papules/pustules: n = 613, 79.0%; telangiectasia: n = 590, 75.9%; sub jective symptoms: n = 691, 88.9%). However, these clinical findings were often underdiagnosed by the treating physicians, while changes in temperature and ultraviolet radiation were potent triggers across all patients (86.3%, 77.7%, respectively). Disease-related quality of life decreased with the number of drugs prescribed as well as with uncontrolled symptom activity, and was reduced in female patients. CONCLUSION: This study is the largest German-based assessment exclusively focusing on rosacea patients covering a variety of clinical aspects to optimize patient care.

Polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs) in food and human dietary intake: An update of the scientific literature.

It is well established that for non-occupationally exposed populations, dietary intake is, by far, the main way of human exposure to polychlorinated dibenzo-p-dioxins and polychlorinated dibenzo-p-furans (PCDD/Fs), a family of environmental POPs with a well-known potential toxicity -including carcinogenicity-in humans. We here summarize the results of recent studies (2010-2021) (databases: Scopus and PubMed), focused on determining the levels of PCDD/Fs in food samples of different origins, as well as the dietary intake of these pollutants. We have revised studies conducted in various Asian, American and European countries. However, information is rather limited, with no recent data for most countries over the world. Due to the enormous differences in the methodologies of the studies, to conduct a detailed comparison of the results for the different regions and countries has not been possible. Notwithstanding, where data over time are available, important reductions have been observed. These reductions have been linked to the decreases in the environmental emissions of PCDD/Fs noted in recent years. Interestingly, reductions in the levels of PCDD/Fs in biological tissues are also occurring in parallel. In general, the tolerable daily/weekly/monthly dietary intakes of PCDD/Fs are not being currently exceeded where data are available.

Comparison of Cap-Assisted vs Conventional Endoscopic Technique for Management of Food Bolus Impaction in the Esophagus: Results of a Multicenter Randomized Controlled Trial.

INTRODUCTION: "Push" or "pull" techniques with the use of snares, forceps, baskets, and grasping devices are conventionally used to manage esophageal food bolus impaction (FBI). A novel cap-assisted technique has recently been advocated to reduce time taken for food bolus (FB) removal. This study aimed to compare the effectiveness of the cap-assisted technique against conventional methods of esophageal FB removal in a randomized controlled trial. METHODS: Consecutive patients with esophageal FBI requiring endoscopic removal, from 3 Australian tertiary hospitals between 2017 and 2019, were randomized to either the cap-assisted technique or the conventional technique. Primary outcomes were technical success and FB retrieval time. Secondary outcomes were technical success rate, en bloc removal rate, procedure-related complication, length of hospital stay, and cost of consumables. RESULTS: Over 24 months, 342 patients with esophageal FBI were randomized to a cap-assisted (n = 171) or conventional (n = 171) technique. Compared with the conventional approach, the cap-assisted technique was associated with (i) shorter FB retrieval time (4.5 ± 0.5 minutes vs 21.7 ± 0.9 minutes, P < 0.001), (ii) shorter total procedure time (23.0 ± 0.6 minutes vs 47.0 ± 1.3 minutes, P < 0.0001), (iii) higher technical success rate (170/171 vs 160/171, P < 0.001), (iv) higher rate of en bloc removal (159/171 vs 48/171, P < 0.001), and (v) lower rate of procedure-related mucosal tear and bleeding (0/171 vs 13/171, P < 0.001). There were no major adverse events or deaths within 30 days in either group. The total cost of consumables was higher in the conventional group (A$19,644.90 vs A$6,239.90). DISCUSSION: This multicenter randomized controlled trial confirmed that the cap-assisted technique is more effective and less costly than the conventional approach and should be first-line treatment for esophageal FBI.

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

Adolescent animal product intake in relation to later prostate cancer risk and mortality in the NIH-AARP Diet and Health Study.

BACKGROUND: Adolescent intake of animal products has been proposed to contribute to prostate cancer (PCa) development because of its potentially carcinogenic constituents and influence on hormone levels during adolescence. METHODS: We used data from 159,482 participants in the NIH-AARP Diet and Health Study to investigate associations for recalled adolescent intake of red meat (unprocessed beef and processed red meat), poultry, egg, canned tuna, animal fat and animal protein at ages 12-13 years with subsequent PCa risk and mortality over 14 years of follow-up. Cox proportional hazard regression was used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) of total (n = 17,349), advanced (n = 2,297) and fatal (n = 804) PCa. RESULTS: Suggestive inverse trends were observed for adolescent unprocessed beef intake with risks of total, advanced and fatal PCa (multivariable-adjusted P-trends = 0.01, 0.02 and 0.04, respectively). No consistent patterns of association were observed for other animal products by PCa outcome. CONCLUSION: We found evidence to suggest that adolescent unprocessed beef intake, or possibly a correlate of beef intake, such as early-life socioeconomic status, may be associated with reduced risk and mortality from PCa. Additional studies with further early-life exposure information are warranted to better understand this association.

Early life triggers for food allergy that in turn impacts dietary habits in childhood.

INTRODUCTION AND OBJECTIVES: In order to investigate food allergy's prevalence, risk factors and eating behavior of children with relevant anamnesis, a study was performed in Cypriot primary schools. PATIENTS: A specially composed questionnaire for self-reported adverse reactions to food, created in the context of the EuroPrevall study, was distributed in 13 representative primary schools across the country. Participants were sub-grouped into three groups; healthy (H), those with unconfirmed food hypersensitivity reactions (FA-) and children with a confirmed diagnosis by a physician IgE-mediated food allergy (FA+). Food habits, family health history and lifestyle factors were assessed and groups' outcomes were compared with each other. RESULTS: For the study, 202 questionnaires were completed and returned; 31 children (19 FA- and 12 FA+) reported an adverse food reaction. Significant risk factors for developing FA+ were being the first born or having siblings with asthma, attended a day nursery, but also maternal alcohol drinking during pregnancy, parental smoking and parental occupation in food processing or use of latex gloves. The presence of children in the kitchen during cooking showed a protective role. Dietary habits of FA+ children were significantly diminished in terms of variety and frequency of consumption in comparison to the rest, in which had a greater overlap. CONCLUSION: Further research is required for the interesting risk or protective factors revealing from the current investigation. The negative effect of food allergy in the dietary habits of food allergic children documented in the literature, is strongly supported herein.

Food-related quality of life is impaired in inflammatory bowel disease and associated with reduced intake of key nutrients.

BACKGROUND: Inflammatory bowel disease (IBD) may impact the extent to which food, eating, and drinking bring satisfaction and enjoyment to peoples' lives, and this may impact dietary intake. The prevalence of an impaired food-related quality of life (FR-QoL), its associated factors, and its impact on diet have not been explored. OBJECTIVES: To measure the prevalence and nature of the burden of impaired FR-QoL in people with IBD, the factors associated with these, and their associations with nutrient intake. METHODS: We recruited 1576 outpatients with IBD (≥16 years old) in person from 7 IBD centers across the United Kingdom. Patients completed validated questionnaires to measure their FR-QoL, quality of life (QoL), distress, fatigue, anxiety, and depression. Dietary intake was recorded using the European Prospective Investigation into Cancer FFQ. A health professional recorded disease activity, Montreal classification, blood results, BMI, and malnutrition risk. FR-QoL was regressed onto explanatory variables using univariable and multivariable analyses. RESULTS: Data from 1221 patients were available (77.4% response; Crohn's disease, 65%; ulcerative colitis, 35%). The FR-QoL mean (± SD) score was 80.8 ± 26.9, with wide ranges (minimum, 29; maximum, 145). Following multivariable regression, the strongest associations with FR-QoL were the number of recent disease flares (5 flares ß = -12.7; P < 0.001), the IBD-specific QoL (ß = 0.33; P < 0.001), and IBD-related distress (ß = -0.26; P < 0.001). Patients with poorer FR-QoL had lower intakes of fiber (nonstarch polysaccharide; Q1 to Q5 difference = 2.1 g/d; 95% CI: 0.4-3.8; P = 0.048), calcium (192.6 mg/d; 95% CI: 112.5-272.6; P < 0.001), phosphorus (167 mg/d; 95% CI: 58-276; P = 0.041), and magnesium (34.4 mg/d; 95% CI: 9.3-59.4; P = 0.041). CONCLUSIONS: Impaired FR-QoL is prevalent in IBD and is associated with recurrent disease flares, a reduced IBD-specific QoL, and greater IBD-related distress. A poorer FR-QoL was associated with lower intakes of key nutrients of importance to IBD, including those relating to gut health and bone mineralization.

Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta-analysis of 43 observational studies.

This systematic review and meta-analysis investigated the association between consumption of ultraprocessed food and noncommunicable disease risk, morbidity and mortality. Forty-three observational studies were included (N = 891,723): 21 cross-sectional, 19 prospective, two case-control and one conducted both a prospective and cross-sectional analysis. Meta-analysis demonstrated consumption of ultraprocessed food was associated with increased risk of overweight (odds ratio: 1.36; 95% confidence interval [CI], 1.23-1.51; P < 0.001), obesity (odds ratio: 1.51; 95% CI, 1.34-1.70; P < 0.001), abdominal obesity (odds ratio: 1.49; 95% CI, 1.34-1.66; P < 0.0001), all-cause mortality (hazard ratio: 1.28; 95% CI, 1.11-1.48; P = 0.001), metabolic syndrome (odds ratio: 1.81; 95% CI, 1.12-2.93; P = 0.015) and depression in adults (hazard ratio: 1.22; 95% CI, 1.16-1.28, P < 0.001) as well as wheezing (odds ratio: 1.40; 95% CI, 1.27-1.55; P < 0.001) but not asthma in adolescents (odds ratio: 1.20; 95% CI, 0.99-1.46; P = 0.065). In addition, consumption of ultraprocessed food was associated with cardiometabolic diseases, frailty, irritable bowel syndrome, functional dyspepsia and cancer (breast and overall) in adults while also being associated with metabolic syndrome in adolescents and dyslipidaemia in children. Although links between ultraprocessed food consumption and some intermediate risk factors in adults were also highlighted, further studies are required to more clearly define associations in children and adolescents. STUDY REGISTRATION: Prospero ID: CRD42020176752.

Avaliação do desempenho de oleogéis estruturados com ceras vegetais como base lipídica reduzida em ácidos graxos saturados aplicados em cream cheeses / Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid base in saturated fatty acids applied in cream cheeses

Diante das exigências crescentes das agências regulatórias do mundo todo quanto à redução/eliminação de ácidos graxos trans nos alimentos industrializados, bem como da conscientização do consumidor sobre a relação entre alimentação e saúde, o desenvolvimento de alternativas mais saudáveis aos óleos parcialmente hidrogenados e a outras fontes lipídicas com alto grau de saturaçã o se faz necessário. O oleogel, um sistema composto por um óleo preso em uma rede tridimensional formada por um agente estruturante, se apresenta como uma solução promissora. Dentre os diversos agentes estruturantes, as ceras vegetais se destacam por sua excelente capacidade de gelificação de óleos. Contudo, apresentam uma desvantagem sob o aspecto sensorial, pois podem conferir cerosidade e sabor residual desagradável aos alimentos. Com o objetivo de viabilizar o uso das ceras como agentes estruturantes em oleogéis face ao seu excelente desempenho tecnológico, este projeto propõe o estudo e a aplicação de oleogéis à base de óleo de soja (SBO) estruturado com ceras de farelo de arroz (RBW) a 2 e 4 % (m/m) ou carnaúba (CBW) a 3 e 6% (m/m), isoladamente. As matérias-primas foram caracterizadas e o comportamento de gelificação de cada cera foi avaliado por análises de textura por penetração de cone, estabilidade à perda de óleo por centrifugação, energia coesiva por parâmetro de solubilidade de Hansen (HSP) e comportamento de cristalização e fusão por calorimetria exploratória diferencial (DSC). Os resultados mostraram que ambas as ceras são capazes de formar oleogéis estruturalmente estáveis, contudo, o oleogel com 2% de RBW apresentou maior firmeza a 20 °C (190,4 gf/cm2) do que o oleogel com 6% de CBW a 5 °C (186,1 gf/cm2). Ao final de 5 dias, a capacidade de retenção de óleo do oleogel preparado com RBW foi de 100% às concentrações de 2 e 4% (m/m), contra 61 e 99,3% do oleogel elaborado com CBW às concentrações de 3 e 6% (m/m), respectivamente. Esses resultados podem ser explicados pela diferença entre as energias coesivas, ou seja, do grau de interação molecular entre o solvente e o soluto de cada oleogel. De acordo com os resultados de distância, que prevê se o gel formado será forte, fraco ou se não haverá formação de gel, o soluto CBW apresentou menor interação com o óleo (3,3 MPa1/2) do que o soluto RBW (3,7 MPa1/2). Os oleogéis foram aplicados como ingredientes em diferentes formulações de cream cheese, que foram analisados quanto a diferentes parâmetros de textura e esses resultados foram comparados a uma referência comercial. Nenhuma das amostras produzidas obteve resultados de textura estatisticamente iguais aos do cream cheese comercial (CC), o que pode ser explicado pelas diferenças de formulação e processamento dos produtos. Face aos resultados para textura e estabilidade à perda de óleo dos oleogéis de RBW, este agente estruturante apresenta ria maior potencial de aplicação, porém o oleogel CBW6 obteve alta capacidade de retenção de óleo (99,3%) e quando aplicado na formulação de cream cheese (CCBW6) apresentou resultados de firmeza e espalhabilidade mais próximos da amostra de referência, feita com gordura do leite (CMF)

Given the growing demands of regulatory agencies around the world regarding the reduction/elimination of trans fatty acids in processed foods, as well as consumer awareness about the relationship between food and health, the development of healthier alternatives to partially hydrogenated oils and others lipid sources with a high degree of saturation are necessary. Oleogel, a system composed of an oil trapped in a three-dimensional network formed by a structuring agent, presents itself as a promising solution. Among the various structuring agents, vegetable waxes stand out for their excellent oil gelling capacity. However, they have a sensory disadvantage, as they can give waxy and unpleasant aftertaste to foods. Aiming at enabling the use of waxes as structuring agents in oleogels in view of their excellent technological performance, this study proposes the evaluation and application of oleogels based on soybean oil (SBO) structured with rice bran wax (RBW) at 2 and 4% (m/m) or carnauba (CBW) at 3 and 6% (m/m). The raw materials were characterized and the gelling behavior of each wax was evaluated by analysis of texture by cone penetration, stability to oil loss by centrifugation, cohesive energy by Hansen solubility parameter (HSP) and crystallization and melting behavior. by differential scanning calorimetry (DSC). The results showed that both waxes are able to form structurally stable oleogels, however, oleogel with 2% RBW showed greater firmness at 20 °C (190.4 gf/cm2) than oleogel with 6% CBW at 5° C (186.1 gf/cm2). At the end of 5 days, the oil retention capacity of oleogel prepared with RBW was 100% at concentrations of 2 and 4% (m/m), against 61 and 99.3% of oleogel prepared with CBW at concentrations of 3 and 6% (m/m), respectively. These results can be explained by the difference between the cohesive energies, that is, the degree of molecular interaction between the solvent and the solute of each oleogel. According to the distance results, which predicts if the formed gel will be strong, weak or if there will be no gel formation, the CBW solute showed less interaction with the oil (3.3 MPa1/2) than the RBW solute (3 ,7 MPa1/2). Oleogels were applied as ingredients in different cream cheese formulations, which were analyzed for different texture parameters and these results were compared to a commercial reference. None of the samples produced had texture results statistically equal to those of commercial cream cheese (CC), which can be explained by the differences in formulation and processing of the products. Given the results for texture and oil binding capacity of RBW oleogels, this structuring agent would present greater application potential, but CBW6 oleogel obtained high oil biding capacity (99.3%) and when applied in cream cheese formulation (CCBW6) showed firmness and spreadability results closer to the reference sample, made with milk fat (CMF)

Conocimientos de erosión en adolescentes españoles / Conhecimento sobre a erosão dentaria em adolescentes espanhóisArtigo originale-220178Vol 11 N° 1 Enero - Junio 2021 / Erosion knowledge in Spanish adolescents

Objetivos: Determinar en una muestra de adolescentes españoles sus conocimientos sobre la erosión dental y los alimentos, bebidas y hábitos alimenticios que la producen. Material y métodos: Se llevó a cabo un estudio transversal. La muestra estuvo constituida por 348 adolescentes entre 12 y 17 años. Se valoró su conocimiento sobre la erosión dental y sus factores etiológicos mediante un cuestionario. Resultados: El 17,82% refirió conocer la erosión dental, el 26,44% solo había oído hablar de ella y el 62,35% pensaba erróneamente que los términos erosión y caries eran equivalentes. Al relacionar el conocimiento sobre los alimentos que producen erosión dental y la edad de los participantes se observó que el grupo de 16-17 años conocía en un porcentaje significativamente mayor la capacidad erosiva de la naranja (p<0,05), el limón (p<0,05), la fresa (p<0,01) y el kiwi (p<0,01). Esto se observó también con las bebidas gaseosas (p<0,01) y las isotónicas (p<0,01). Conclusiones: El nivel de conocimientos sobre la erosión dental es en general bajo, aumentando con la edad. La capacidad erosiva de los cítricos y de las bebidas gaseosas es más conocida entre los adolescentes que la de otros alimentos o bebidas.

Objetivos: Determinar em uma amostra de adolescentes espanhóis seu conhecimento sobre a erosão dentaria e os alimentos, as bebidas e os hábitos alimentares que a produzem. Material e métodos: Foi realizado um estudo transversal. A amostra foi composta por 348 adolescentes entre 12 e 17 anos. O conhecimento sobre erosão dentaria e seus fatores etiológicos foi avaliada por meio de um questionário. Resultados: 17,82% relataram conhecer erosão dentaria; 26,44% tinham ouvido falar dela e 62,35% pensavam erroneamente que os termos erosão e càrie eram equivalentes. Ao relacionar o conhecimento sobre os alimentos que produzem erosão dentaria y a idade dos participantes observou-se que o grupo de 16-17 anos conhecia em uma porcentagem significativamente maior a capacidade erosiva da laranja (p<0,05), do limão (p<0,05), do morango (p<0,01) e do kiwi (p<0,01). Isto também foi observado com refrigerantes (p<0,01) e bebidas isotônicas (p<0,01). Concluções: O conhecimento sobre erosão dentaria foi geralmente baixo, aumentando com a idade. Os adolescentes conhecem melhor a capacidade erosiva de frutas cítricas e refrigerantes do que outros alimentos ou bebidas.

Objectives: To determine in a sample of Spanish adolescents their knowledge of dental erosion and the food, drinks and eating habits that produce it. Material and methods: A cross-sectional study was carried out. The sample consisted of 348 adolescents between 12 and 17 years old. Their knowledge of dental erosion and its etiological factors was assessed through a questionnaire. Results: 17.82% reported knowing dental erosion, 26.44% had only heard of it and 62.35% mistakenly thought that the terms erosion and caries were equivalent. When relating knowledge about the foods that cause dental erosion and the age of the participants, it was observed that the group of 16-17 years knew in a significantly higher percentage the erosive capacity of the orange (p <0.05), the lemon ( p <0.05), strawberry (p <0.01) and kiwi (p <0.01). This was also observed with soft drinks (p <0.01) and isotonic drinks (p <0.01). Conclusions: The level of knowledge about dental erosion was generally low, increasing with age. The erosive capacity of citrus fruits and soft drinks is better known among adolescents than that of other foods or drinks.

Associations between nutritional factors and KRAS mutations in colorectal cancer: a systematic review.

BACKGROUND: Between 30 and 50% of colon tumors have mutations in the Kirsten-ras (KRAS) gene, which have a large nutritional attributable risk. Despite its high frequency in colorectal cancer (CRC), data to support specific associations between KRAS mutations in CRC and diet are sparse. Here, we conducted a systematic review to summarize the current epidemiological evidence on the association between various dietary factors and KRAS mutations. METHODS: PubMed, Science Direct, and Cochrane databases were searched for relevant studies published until December 31, 2019, using inclusion and exclusion criteria in accordance with PRISMA guidelines. We analyzed the studies to find associations between nutritional factors and CRC tumors with KRAS mutations in humans. RESULTS: We identified 28 relevant studies to include in this systematic review. In-depth analyses showed unclear associations between nutritional factors and KRAS mutations in CRC. Most epidemiological studies in the same nutrient or food often reported conflicting and/or inconclusive findings, whereas for some dietary factors, the results were homogeneous. CONCLUSIONS: Further research using a more robust prospective cohort study is needed to lend more credence to the epidemiological associations found between KRAS mutations and dietary factors.

Influência da nutrição na expressão de genes relacionados à obesidade / Influence of nutrition on the expression of genes related to obesity

A obesidade possui vários prejuízos para a saúde e está associada à inúmeras patologias e baixa expectativa de vida. O desequilíbrio alimentar é um fator que necessita de atenção especial, pois é capaz de alterar as interações entre nutrientes e genes. O objetivo deste trabalho foi verificar as principais linhas de pesquisa associadas à nutrigenômica, e evidenciar a relação da influência da nutrição na expressão de genes relacionados à obesidade. Realizou-se o levantamento bibliográfico e a análise cienciométrica por meio do banco de dados publicados na Biblioteca Virtual em Saúde (BVS) e do Centro Latino-Americano de Informação em Ciências da Saúde (BIREME). Identificou-se 118 artigos originais, os quais foram agrupados em cinco classes: restrição calórica, expressão gênica, alimentos, intervenção dietética e diversos. Os resultados evidenciaram que a restrição calórica possui relação direta da expressão gênica com o controle das células cancerígenas e a diminuição do excesso de tecido adiposo. Além disso, a análise cienciométrica relacionou a importância das fibras alimentares na redução do colesterol e sensibilidade à insulina, bem como a ação do jejum na regulação negativa de genes que contribuem para o crescimento do tecido adiposo. Dessa forma, este artigo fornece princípios ideológicos para auxiliar especialistas na aplicabilidade de estratégias para atingir a redução de peso sustentável por meio da expressão gênica.

Obesity has several health risks and is associated with numerous pathologies and low life expectancy. Food imbalance is a factor that needs special attention, as it is able to change the interactions between nutrients and genes. This study aimed at verifying the main lines of research associated with nutrigenomics, and at showing the relationship of the influence of nutrition on the expression of genes related to obesity. The bibliographic survey and scientometric analysis were carried out through the database published in the Biblioteca Virtual em Saúde (BVS) and the Centro Latino-Americano de Informação em Ciências da Saúde (BIREME). A total of 118 articles of original research were identified, and were grouped into five categories: caloric restriction; gene expression; food; dietary intervention; and miscellaneous. The results showed that caloric restriction has a direct relationship between gene expression and the control of cancer cells and the reduction of excess adipose tissue. Furthermore, the scientometric analysis related the importance of dietary fibers in reducing cholesterol and insulin sensitivity as well as the action of fasting in the negative regulation of genes that contribute to the growth of adipose tissue. Thus, this paper provides ideological principles to assist specialists in the applicability of strategies to achieve sustainable weight reduction through gene expression.