Consumo de alimentos de origem animal e câncer de boca e orofaringe / Consumption of animal Consumption of animalderived oropharyngeal cancer

Objetivo. Avaliar a relação entre alimentos de origem animal e câncer de boca e orofaringe.Métodos. Estudo caso-controle, de base hospitalar, pareado por sexo e idade (± 5 anos) coma coleta de dados realizada entre julho de 2006 e junho de 2008. A amostra foi composta por296 pacientes com câncer de boca e orofaringe e 296 pacientes sem histórico de câncer atendidosem quatro hospitais da cidade de São Paulo (SP), Brasil. Foi aplicado um questionário semiestruturado,para a coleta de dados relativos à condição socioeconômica e aos hábitos deletérios(tabaco e bebidas alcoólicas). Para avaliação do consumo alimentar, utilizou-se um questionáriode frequência alimentar qualitativo. A análise se deu por meio de modelos de regressão logísticamultivariada, que consideraram a hierarquia existente entre as características estudadas.Resultados. Entre os alimentos de origem animal, o consumo frequente de carne bovina(OR = 2,73; IC95% = 1,27–5,87; P < 0,001), bacon (OR = 2,48; IC95% = 1,30–4,74;P < 0,001) e ovos (OR = 3,04; IC95% = 1,51–6,15; P < 0,001) estava relacionado ao aumentono risco de câncer de boca e orofaringe, tanto na análise univariada quanto na multivariada.Entre os laticínios, o leite apresentou efeito protetor contra a doença (OR = 0,41; IC95% =0,21–0,82; P < 0,001).Conclusões. O presente estudo sustenta a hipótese de que alimentos de origem animalpodem estar relacionados à etiologia do câncer de boca e orofaringe. Essa informação podeorientar políticas preventivas contra a doença, gerando benefícios para a saúde pública.

Objective. Evaluate the relationship between animal-derived foods and mouth andoropharyngeal cancer.Methods. Hospital-based case-control study matched by sex and age (± 5 years) withdata collected between July of 2006 and June of 2008. The sample contained 296 patientswith mouth and oropharyngeal cancer and 296 patients without a cancer history who weretreated in four hospitals in the City of São Paulo, State of São Paulo, Brazil. A semistructuredquestionnaire was administered to collect data regarding socioeconomic condition andharmful habits (tobacco and alcoholic beverage consumption). To assess eating habits,a qualitative questionnaire that asked about the frequency of food consumption wasused. The analysis was rendered by means of multivariate logistic regression models thatconsidered the existing hierarchy among the characteristics studied.Results. Among foods of animal origin, frequent consumption of beef (OR = 2.73;CI95% = 1.27–5.87; P < 0.001), bacon (OR = 2.48; CI95% = 1.30–4.74; P < 0.001) andeggs (OR = 3.04; CI95% = 1.51–6.15; P < 0.001) was linked to an increased risk ofmouth and oropharyngeal cancer, in both the univariate and multivariate analyses.Among dairy products, milk showed a protective effect against the disease (OR =0.41; CI95% = 0.21–0.82; P < 0.001).Conclusions. This study affirms the hypothesis that animal-derived foods can beetiologically linked to mouth and oropharyngeal cancer. This information can guidepolicies to prevent these diseases, generating public health benefits.

Eggs: Clearing the Charges; Exploring the Potential

Of all the various kinds of foods; an egg is special for its combination of all essential food nutrients in one item. However for much of the past 40 years; the public has been warned away from eggs because of concerns that they increase the risk of coronary heart disease and stroke and a claim that they raise the blood pressure by causing vasoconstriction. In Tanzania; up to date there are some cultures that forbid women in general or pregnant women in particular from eating eggs due toa belief that they will get bald babies or have problems during delivery. Several studies over the years have examined egg intake and its relationship with coronary outcome. When dietary confounders were considered; no association was seen between egg consumption and the risk of coronary heart disease in non-diabetic men and women. Recent researches have not only linked eggs with biological functions beyond basic nutrition but to a huge potential in the medical field. Eggs are now linked to fetal brain development and boosting of the immune system thus consequently lowering the risk of getting breast cancer; colon and lung cancer. For already developed cancer; eggs show potential for the development of promising anticancer drugs through the production of Monoclonal antibodies. They are also proven to prevent cataract and macular degeneration and protect against heart attacks and strokes by preventing arteriosclerosis and facilitating fat metabolism. Moreover researchers now not only prove eggs do not increase your blood cholesterol; but also link eggs to lowering high blood pressure by acting like an antihypertensive through an ACEI like inhibiting mechanism. Components in eggs were also found to be active as anti-adhesives; microbiocidals and as chelators in metal poisoning

Efeito da classificação dos ovos sobre a uniformidade, o desempenho e o rendimento de abate de frangos de corte / Effect of egg classification prior to setting on broiler chicken uniformity, performance and meat yields

Avaliou-se a influência da classificação dos ovos no incubatório sobre a uniformidade, o desempenho e o rendimento de abate dos frangos de corte, utilizando-se 140 machos e 140 fêmeas nascidos de cada um dos seguintes tratamentos: A - ovos com pesos entre 66 e 72g, 33,3 por cento deles originados de matrizes com diferentes idades; B - ovos com pesos entre 58 e 65g, 33,3 por cento deles originados de matrizes com diferentes idades; C - ovos com pesos entre 52 e 57g, 33,3 por cento deles originados de matrizes com diferentes idades; D - ovos com pesos entre 52 e 72g, produzidos por matrizes com 31 semanas; E - ovos com pesos entre 52 e 72g, produzidos por matrizes com 38 semanas; e F - ovos com pesos entre 52 e 72g, produzidos por matrizes com 43 semanas. O delineamento experimental foi inteiramente ao acaso, em esquema fatorial 6 x 2 (seis categorias de peso dos ovos x dois sexos), com quatro repetições de 35 aves. O período de criação dos frangos foi de um a 44 dias de idade, e o abate foi feito aos 45 dias. A classificação dos ovos nos tratamentos A, B e C, visando limitar as categorias de peso dos ovos, não foi eficaz para manter a melhor uniformidade dos frangos com 44 dias de idade. O peso do frango aos 44 dias está positivamente correlacionado ao peso do pinto aos sete dias, exceto em frangos provenientes do tratamento D. O desempenho dos frangos e o rendimento de abate não foram influenciados pela classificação dos ovos no incubatório.

The effect of egg classification on uniformity, performance, and meat yield of broiler chicks was evaluated using 140 males and 140 females hatched from one of each of the following treatments: A - eggs weighting from 66 to 72g, 33,3 percent of them produced by broiler breeders of different ages; B - eggs weighting from 58 to 65g, 33,3 percent of them produced by broiler breeders of different ages; C - eggs weighting from 52 to 57g, 33,3 percent of them produced by broiler breeders of different ages; D - eggs from 31-wk-old broiler breeders, weighting from 52 to 72g; E - eggs from 38-wk-old broiler breeders, weighting from 52 to 72g; and F - eggs from 43-wk-old broiler breeders, weighting from 52 to 72g. It was used a completely randomized design, in a 6x2 factorial (six categories of egg classification x two genders) with four replicates of 35 bird each. The chicks were raised from one to 44-day-old and slaughtered at 45-day-old. Sorting eggs by weight prior to incubation was not efficient to keep the better broiler chickens uniformity until they were 44-day-old. A significant and positive relationship between 7-day-old chick weight and broiler weight at slaughtering age was observed, except in chicks from treatment D. Broiler performance and meat yield were not affected by egg classification.

Efeito da classificação dos ovos sobre o rendimento de incubação e os pesos do pinto e do saco vitelino / Effect of egg classification prior to setting on hatchability, embryonic mortality and chick and yolk sac weights

Dois experimentos foram realizados para avaliar, no primeiro, o efeito da idade da matriz sobre a uniformidade do peso de 1080 ovos e gemas e, no segundo, a influência da classificação de 9260 ovos sobre a eclodibilidade, a mortalidade embrionária e os pesos, absoluto e relativo, do pinto e do saco vitelino. Os tratamentos do experimento I foram ovos das matrizes com 31 (M31), 38 (M38) e 43 (M43) semanas de idade. No segundo, os ovos das matrizes com 31, 38 e 43 semanas foram distribuídos em seis tratamentos; A: ovos com pesos entre 66 e 72g, 33,3 por cento deles originados de matrizes com diferentes idades; B: ovos com pesos entre 58 e 65g, 33,3 por cento deles originados de matrizes com diferentes idades; C: ovos com pesos entre 52 e 57g, 33,3 por cento deles originados de matrizes com diferentes idades; D: ovos com pesos entre 52 e 72g, produzidos por matrizes com 31 semanas; E: ovos com pesos entre 52 e 72g, produzidos por matrizes com 38 semanas; e F: ovos com pesos entre 52 e 72g, produzidos por matrizes com 43 semanas. As aves de M31 produziram ovos com pesos do ovo e da gema mais uniformes que as do M43. Ovos do tratamento A apresentaram a pior eclosão e a maior mortalidade embrionária após 15 dias de incubação, e produziram pintos com maiores pesos absoluto e relativo do saco vitelino.

Two experiments were carried out to study the effects of broiler breeder age on weight uniformity of 1,080 eggs and yolks, and the effects of 9,216 eggs classified prior to setting on hatchability, embryonic mortality, and the relationship between chick and yolk sac weights. In the first study, the three treatments were eggs from broiler breeders on 31st (M31), 38th (M38), and 43th (M43)-week of age. In the second study, eggs produced by three broiler breeders flocks (31st, 38th, and 43th wk of age) were divided in six treatments; A: eggs weighting from 66 to 72g, 33,3 percent of them produced by broiler breeders of different ages; B: eggs weighting from 58 to 65g, 33,3 percent of them produced by broiler breeders of different ages; C: eggs weighting from 52 to 57g, 33,3 percent of them produced by broiler breeders of different ages; D: eggs from 31-wk-old broiler breeders, weighting from 52 to 72g; E: eggs from 38-wk-old broiler breeders, weighting from 52 to 72g; F: eggs from 43-wk- old broiler breeders weighting from 52 to 72g. Eggs produced by M31 had egg and yolk weights more uniform than the eggs collected from M43. Treatment A had the worst hatchability, higher embryonic mortality after 15 days of incubation, and produced heavier hatched chicks with superior absolute and relative weights of yolk sac.

Efeitos da umidade relativa do ar na incubadora e da idade da matriz leve sobre o rendimento da incubação / Effects of relative air humidity in the hatchery and breeder hen age on the incubation yield

Avaliaram-se os efeitos da umidade relativa do ar na incubadora (URI) e da idade da matriz leve sobre o rendimento de incubação, sobre o peso absoluto do coração e do saco vitelino e sobre a relação desses dois órgãos com o peso do pinto ao nascer. Foram utilizados 10.836 ovos de matrizes da linhagem Lohmann LSL, com 26, 41 e 56 semanas de idade, incubados com níveis de URI de 48, 56 e 64 por cento. A perda de peso do ovo foi maior à medida que diminuiu a URI ou à medida que aumentou a idade da matriz. A maior taxa de eclosão foi obtida quando se utilizaram 56 por cento de URI, e os ovos das matrizes mais velhas apresentaram eclodibilidade reduzida. A maior relação saco vitelino/peso do pinto foi obtida quando os ovos foram incubados com URI de 48 por cento e com ovos de matrizes com idade de 41 semanas. Os pintos de matrizes com 41 e 56 semanas de idade apresentaram os maiores pesos absolutos do coração e os das matrizes com 56 semanas, a maior relação peso coração/peso pinto.

The effects of hatchery relative air humidity (RAH) and age of breeder hen on incubation yield, on heart weight, on yolk sac and on the ratio of these organs and the newly-hatched chick weight were evaluated. A total of 10,836 eggs of Lohmann LSL of 26, 41 and 56 week-old breeder hens were incubated in three hatchery relative humidity (48, 56 and 64 percent). Egg weight loss was higher for eggs incubated at lower RAH and for older breeder hens. The hatchability was higher for RAH lower than 56 percent and lower for eggs of older hens. Higher yolk sac/chick weight ratio was observed for eggs of 41 week-old breeder hens and for eggs incubated at lower RAH (48 percent).Chicks hatched from eggs of 41 to 56 week-old breeder hens had the highest heart weight/chick weight ratio.

Biotin responsive limb weakness.

We report acute onset quadriplegia in a ten year old boy associated with basal ganglia lesions due to biotin deficiency. Prolonged raw egg consumption was identified as predisposing factor for biotin deficiency. Treatment with biotin resulted in remarkable recovery.

Efeito da suplementação de linhaça, óleo de canola e vitamina E na dieta sobre as concentrações de ácidos graxos poliinsaturados em ovos de galinha / Effect of dietary supplementation of flaxseed, canola oil and vitamin E upon polyunsaturated fatty acids in chicken eggs

Estudou-se o efeito de diferentes fontes de ácidos graxos insaturados (óleo de canola e semente de linhaça), acrescidas de diferentes teores de alfa-tocoferol nas dietas de poedeiras, sobre a composição de ácidos graxos da gema do ovo foi estudado. Foram utilizadas 288 galinhas da linhagem Babcock que receberam dietas com 6 por cento de óleo de canola, 20 por cento de semente de linhaça moída ou 3 por cento de óleo de canola e 10 por cento de linhaça moída com teores de 0, 100 e 200UI/kg de alfa-tocoferol. As dietas com 20 por cento de semente de linhaça proporcionaram teores mais elevados de ácidos graxos poliinsaturados no ovo com aumento, em particular, dos teores de ácido alfa-linolênico e EPA (ácido eicosapentaenóico) e diminuição de ácido araquidônico na gema. Os teores de vitamina E contidos nas rações experimentais não determinaram alteração significativa na deposição dos diferentes ácidos graxos na gema dos ovos, exceto com relação aos ácidos graxos saturados.

The effect of dietary sources of polyunsaturated fatty acids - canola oil and flaxseed - with different vitamin E supplementation on the fatty acid deposition into the eggs of 288 Babcock laying hens was investigated. Birds were fed diets containing 6 percent of canola oil, 20 percent of flaxseed or a combination of 3 percent of canola oil and 10 percent of flaxseed, enriched with 0, 100 or 200Ul of dl-alpha-tocopheril acetate. The inclusion of flaxseed in the diets increased the yolk polyunsaturated fatty acids, mainly alpha-linolenic acid and EPA (eicosapentaenoic acid). The concentration of alpha-tocopherol in the diet did not change the egg yolk, fatty acids deposition but changed the saturated fatty acids deposition.

Food induced urticaria in children.

We conducted a prospective study at King Chulalongkorn Memorial Hospital, from June 2001 to November 2003, to identify the contribution of food allergy to urticaria in children. During the study period, 100 children with urticaria were enrolled, 36 of whom had a history suspicious of food allergy. Fifteen of 100 patients had fever (9 from upper respiratory tract infections, 4 from diarrhea and 2 from skin infections). A skin prick test (SPT) was positive in 15 of the 36 children who were suspected of having food allergy; 5 patients out of the positive SPT group had anaphylaxis due to food (2 from cow milk, 2 from wheat and 1 from egg). Six patients in the positive SPT group had a negative food challenge test (4 from open challenges and 2 from double-blind placebo-controlled food challenges [DBPCFC]). The other 4 patients of the positive SPT group refused the food challenge test. The parents of a patient who had urticaria from egg refused the skin prick test; an oral challenge test confirmed the diagnosis of egg allergy. One of the 21 patients that had a negative SPT had shrimp allergy proven by DBPCFC. Of the 64 patients who had no history related to food, SPT was done in 27 patients and revealed a positive result in 7 patients, all of whom had a negative food challenge test (4 with open challenge and 3 with DBPCFC). Urticaria from food was found in 7% and was suspected in another 4% of the patients. Severe reactions to food like anaphylaxis may occur. SPT alone is not adequate in making the diagnosis of food allergy; it must be confirmed by a food challenge test. Thirty percent of patients that did not have a history related to food had false positive SPT. Without a history suspicious of food allergy, SPT yields only minimal benefit.

The effect of ingestion of egg on the serum lipid profile of healthy young Indians.

Thirty four healthy young volunteers (22 men, 12 women; age 25.7 +/- 5.8 years; BMI 20.8 +/- 2.3 kg/m2) participated in a randomized controlled cross-over trial on the effect of consuming one boiled egg every day for 8 wk on the serum lipid profile. The only significant change after 8 wk of egg consumption was an elevation of the total cholesterol/HDL cholesterol ratio. However, scrutiny of individual responses revealed that twelve of the subjects (10 men, 2 women) had a greater than 15% rise in the LDL cholesterol level after 8 wk of egg consumption. These subjects, considered hyperresponders, showed significant increases (P < 0.025) at both 4 wk and 8 wk after egg consumption in total cholesterol and LDL cholesterol levels, and at 8 wk in total cholesterol/HDL cholesterol ratio. The remaining 22 hyporesponders showed no change in any of the variables measured at 4 wk or 8 wk after egg consumption. In view of the high nutritional value of eggs, a blanket ban on eggs is not justified. However, since up to one-third of the population may be hyperresponders, knowing the response of an individual is important before making the egg a regular item of the diet.

The effect of ingestion of egg on serum lipid profile in healthy young free-living subjects.

Egg is a major source of dietary cholesterol. Previous studies on the effect of egg on serum lipid profile have given conflicting results. Further, the serum lipid response to egg shows marked individual variation. Since the variation is at least partly genetically determined, and the response depends partly on the overall diet, studies on different ethnic groups are important. There is hardly any study on the subject available on Indians. In the present investigation, eighteen healthy young volunteers (7 male, 11 female) on a lacto-vegetarian diet were given one boiled egg per day for 8 wk in a randomized controlled cross-over study. Compared to the values obtained after 8 wk of egg-free period, the mean serum total cholesterol, LDL cholesterol, HDL cholesterol, total cholesterol/HDL ratio, VLDL cholesterol and triglycerides were not significantly different after 8 wk of egg consumption. However, the serum total cholesterol after 4 wk of egg consumption was significantly higher than the control values. Further, seven subjects out of 18 had an appreciable elevation of serum total cholesterol or LDL cholesterol, or both, after 8 wk of egg consumption. The study suggests that in young healthy Indian subjects on a vegetarian diet, consuming one egg per day raises serum cholesterol levels at 4 wk but in the majority baseline values are restored by 8 wk. However, some hyper-responders continue to have elevated serum cholesterol even at 8 wk. Knowing the response of an individual may be important before making egg consumption a regular habit.

Prácticas dietéticas utilizadas en niños costarricenses con riesgo de padecer enfermedad alérgica / Dietetic practice utilized in children costarricen with risk to suffer from alergic disease

Objetivo: Evaluar las prácticas dietéticas seguidas en la primera infancia por una población con riesgo genético de sensibilización. Diseño: Análisis descriptivo. Sitio: Servicio de Alergología del Hospital Nacional de Niños de San José, Costa Rica. Método: se examinó las respuestas dadas a un formulario por los padres o encartados de 60 niños/niñas referidos a la Consulta de Alergología para su valoración y que tuviera un pariente cercano alérgico (padres, hermanos, abuelos o tíos). El formulario interrogaba sobre duración de la lactancia materna, inicio de la ingesta de leche de vaca, de huevo y de tomate. Resultados: Veintiún pacientes eran de sexo femenino y 39 del masculino (relación 1:1,9) con una edad promedio de 5,9 años (rango 2-11 años). Los diagnósticos más frecuentes fueron rinitis/rinoconjuntivitis; rinitis + asma bronquial; asma bronquial únicamente y dermatitis atópica. Se encontró que a más de la mitad de los niños se les había suspendido la lactancia materna al cumplir 6 meses y que en el primer año, más de la mitad de los niños recibieron leche de vaca y huevo (51,7 y 73,3 por ciento respectivamente). La ingesta de tomate fue pospuesta hasta después del primer año de vida en la mayoría de los pacientes. Conclusión: En la población costarricense con riesgo de padecer engermedad alérgica, no existe conciencia de la importancia de la lactancia materna por tiempo prolongado, ni de la utilidad de evitar alimentos altamente alergizantes de los primeros meses de la vida. Palabras clave: alergenos, nutrición infantil, medicina preventiva, alimentos, alergia e inmunología

Alergia y su relación con alimentos en una población infantil: estudio in vitro con Phadiatop, Pediatop y Food RAST / Allergy and your relation with food in a population of children: study in vitro with Phadiatop, Pediatop and Food RAST

El objetivo fue determinar con Pediatop (PE), Phadiatop (PHA) y Food RAST (FR) la importancia de los alimentos como causa de la sintomatología alérgica en una población infantil. Fueron estudiados 30 niños alérgicos entre 12 y 36 meses, 15 con dermatitis atópica, 15 con asma bronquial y 16 niños como grupo de control. estos pacientes fueron identificados como casos de alergia a alimentos, por lo que se utilizó test in vitro PE, PHA y FR para 7 alimentos comunes (trigo, leche, tomate, naranja, papas, clara de huevo y merluza) como métodos de diagnóstico. Se ordenaron los pacientes en tres grupos: grupo I: n=10 (PE+PHA-); grupo II: n=15 (PE+PHA+); y grupo III: n=5 (PE-PHA+). Huevo y trigo mostraron el número más alto de reacciones positivas, mientras que la naranja fue siempre negativa. La correlación entre PE y FR fue de 96,6 por ciento y con PHA del 50 por ciento. La sensibilidad de FR fue del 86,6 por ciento y la del PE 83 por ciento. La especificidad de ambos test fue del 100 por ciento. Conclusión: Pediatop mostró una alta correlación con test más costosos tales como Food RAST y puede ser un parámetro para la identificación de casos de alergia por alimentos

advantage of using measles vaccines cultured on human diploid cells in children allergic to egg

Forty-one children with history of egg-allergy were classified according to the history of clinical reaction to egg into three grades to study the association between clinical signs and symptoms of egg allergy and measles vaccine skin tests. A skin prick test with whole egg with a positive and negative control was first done, followed by an intradermal test of 1:10 dilution of measles vaccine. A significant association was found between the clinical grading and the strength of reaction to egg skin prick test [p = 0.008]; also a significant relation was found between the intradermal measles skin test and the egg skin prick test [p = 0.03]. Eight children with a positive measles intradermal test were given measles vaccine cultured on human diploid cells [Moraten Berna]. Children with negative measles intradermal test were vaccinated with the usual vaccine. No reactions were reported

Alimentos infantiles predigeridos: una posibilidad para lactantes hipertensos / Food infantile predigestion: a possibility for hypertensive feeding on milk

Los niños hipersensibles a leche de vaca privados de lactancia materna requieren una fórmula hipoalergénica que reúna las propiedades nutritivas adecuadas. La digestión enzimática parcial "in vitro" de las proteínas alimentarias produce péptidos de mediano tamaño, fácilmente absorbidos y con menos posibilidades de provocar hipersensibilidad. Se investigaron las posibles propiedades hipoalergénicas de leche de vaca, trigo y huevo digeridos parcialmente por acción enzimática "in vitro" comparados con los productos naturales. La digestión se realizó según el método de Frazer y cols. La degradación de las proteínas naturales se comprobó por electroforesis en gel según Davis. Se estudiaron 67 niños de 4 a 24 meses de edad, 57 alérgicos a leche de vaca, de los cuales 12 eran también hipersensibles al trigo y 14 a huevo. Los 10 restantes eran sanos controles. Los alérgicos conformaron tres grupos según el tipo de lactancia: materna, heterólogo o mixta. Se realizó historia clínica, prueba de provocación, IgE sérica total (ELISA-PRIST) y antígeno específica (ELISA-RATS) para leche de vaca, trigo y huevo. Los antígenos enteros y digeridos se emplearon para realizar pruebas cutáneas de escarificación y pruebas de degranulación de basófilos según Benveniste modif. por Grinstein y cols. Electroforesis en gel indicó disminución en el número de bandas en los productos de hidrólisis por la degradación de la mayoría de las proteínas de huevo y de todas las proteínas de leche de vaca y trigo. Hubo niveles elevados de IgE total en 62% y de IgE específica en 57%. La prueba de degranulación de basófilos resultó positiva en 90% y las pruebas cutáneas fueron reactivas en 68%. Los índices de degranulación de basófilos así como las pruebas cutáneas positivas fueron significativamente menores con los alimentos hidrolizados. Leche de vaca predigerida mostró las mayores diferencias por ambas técnicas p<0.0001. En la mayoría de los casos los alergenos hidrolizados mostraron menor capacidad reactiva. En algunos pacientes los alergenos involucrados serian nuevos determinantes antígenos surgidos de la digestión. En otros los anticuerpos citotrópicos responsables de la degranulación de basófilos no serían sólo IgE. Leche de vaca hidrolizada parcialmente, más que trigo o huevo predigeridos, representaría un alimento de elección cuando no es posible la lactancia materna en el infante con alto riesgo de enfermedad alérgica