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1.
RECIIS (Online) ; 13(2): 365-380, abr.-jun. 2019. ilus
Artigo em Português | LILACS | ID: biblio-1005619

RESUMO

O presente estudo visa compreender os fatores de influência para a redução do consumo das bebidas açucaradas. Nesse intuito, adotou-se uma abordagem qualitativa, a fim de desenvolver ferramentas de marketing social para a promoção da redução do consumo entre adolescentes. Foram realizadas entrevistas gravadas em áudio, com roteiro semiestruturado, sendo entrevistados onze adolescentes de 16 a 18 anos, variando entre estudantes do ensino médio de instituições públicas e privadas do estado da Paraíba. Os resultados indicaram que os principais incentivos para o consumo são o sabor, preço, praticidade e o assédio dos amigos e familiares que incentivavam o consumo de bebidas açucaradas. Fazendo o uso de ferramentas de marketing social, verificou-se que a conscientização sobre os aspectos negativos da ingestão dessas bebidas, a inserção de ações reguladoras e a exposição dos malefícios contribuem para uma nova consciência sobre o consumo dessas bebidas e a redução do consumo.


In order to understand the influence factors for the reduction of consumption of sugar-sweetened beverages, a qualitative approach was adopted in order to develop social marketing tools to promote consumption reduction among adolescents. Interviews were recorded, with a semi-structured script. Eleven adolescents aged 16 to 18 years were interviewed, varying among high school students from public and private institutions in the state of Paraíba. The results indicated that the main incentives for consumption are the taste, price, practicality and harassment of friends and family that encouraged the consumption of sugary drinks. Using social marketing tools, it was found that awareness of the negative aspects of the intake of these beverages, the insertion of regulatory actions and the exposure of the maladies contribute to a new awareness about the consumption of these beverages and the reduction of consumption.


Con el objetivo de comprender los factores de influencia para la reducción del consumo de las bebidas azucaradas, se adoptó un abordaje cualitativo, con el fin de desarrollar herramientas de marketing social para la promoción de la reducción del consumo entre adolescentes. Se realizaron entrevistas grabadas por audio, con guión semiestructurado, siendo entrevistados once adolescentes de 16 a 18 años. Los resultados indicaron que los principales incentivos para el consumo son el sabor, precio, practicidad y el acoso de los amigos y familiares que incentivaban el consumo de bebidas azucaradas. Al hacer el uso de herramientas de marketing social, se verificó que la concientización sobre los aspectos negativos de la ingestión de esas bebidas, con la inserción de acciones reguladoras y la exposición de los maleficios contribuyen a una nueva conciencia sobre el consumo de esas bebidas y la reducción del consumo.


Assuntos
Humanos , Adolescente , Conscientização , Bebidas , Saúde Pública , Adolescente , Marketing Social , Estudantes , Brasil , Consumo de Alimentos , Pesquisa Qualitativa , Açúcares , Comportamento Alimentar
2.
Braz. j. oral sci ; 18: e191651, jan.-dez. 2019. ilus
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-1095176

RESUMO

Aim: Using dietary supplements may affect the properties of composite resins due to their acidic pH. The present in vitro study aimed to assess the surface roughness and color stability of two composite resins - nanohybrid (Empress Direct) and nanoparticulate (Filtek Z350) - after prolonged exposure to dietary supplements. Methods: We produced 30 specimens from each composite (8x2-mm discs) and divided them into six groups (n=10). After the initial measurement of the surface properties (roughness and color), we exposed the specimens to a degradation process in Maltodextrin and Whey Protein for 22.5 and 7.5 days, respectively, using deionized water as the control solution. At the end of 22.5 days, we reassessed the specimens. After verifying data normality with the Kolmogorov-Smirnov test, we performed ANOVA followed by Tukey's test at 5%. Results: We found significant differences for materials immersed in the Whey Protein solution (p<0.05). The roughness of Empress Direct was higher (0.45+0.07) than Filtek Z350 (0.22+0.05). The composites tested also showed color change (ΔE>3.3) after the immersion period (p<0.001). In Maltodextrin, the Empress Direct group presented (4.52+1.23) and Filtek Z350 (4.04+0.66), while after immersion in Whey Protein, they showed (5.34+1.68) and (4.26+1.02), respectively. Conclusion: Sports drinks changed the surface roughness and color stability of the composite resins studied. The Filtek Z350 group showed lower color variation than the Empress Direct composite in both solutions evaluated


Assuntos
Propriedades de Superfície , Bebidas , Resinas Compostas , Suplementos Nutricionais
3.
Braz. j. oral sci ; 18: e191601, jan.-dez. 2019. tab
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-1095236

RESUMO

Aim: The objective of this study was to evaluate the effects of solutions on the color stability of nanohybrid composite resins. Methods: The experimental sample consisted of 90 composite specimens (Beautifil II; Z350XT; Premisa), divided into three subgroups (n=10) according to the solutions (matte tea; lemon flavor isotonic drink; artificial saliva). The specimens were immersed in the solutions (5 mL/specimen) while stirring for 5 minutes, four times a day, with 1-hour intervals, repeated for 15 days. The color of the specimens was analyzed before (baseline) and after the 15th day of cycling using the CIELAB system. Data were analyzed using the two-way analysis of variance (ANOVA) and Tukey's test (α=5%). Results: Different behaviors were observed among resins. Beautifil II presented the highest color change (∆E=4.18) and less color stability, statistically different from the others (p<.05). The solutions also presented different behaviors. The lemon flavor isotonic drink (∆E=3.95) promoted the highest color change, statistically different from saliva (∆E=2.75; p<.05). The interaction between Beautifil II and isotonic drink became even more evident and significant (p<.05). Conclusion: The isotonic drink is the solution that most affected the resins, and Beautifil II presents the worst color stability


Assuntos
Bebidas , Cor , Resinas Compostas , Nanocompostos
5.
Actual. nutr ; 19(3): 81-85, Septiembre 2018.
Artigo em Espanhol | LILACS | ID: biblio-970127

RESUMO

Introducción: el agua es esencial para la vida por su participación en diversas funciones del organismo. La cantidad de agua que necesitamos varía según la edad, el peso, el clima y la intensidad de la actividad física a realizar. La ingesta de gran cantidad de sodio se ha asociado con hipertensión arterial y diversas enfermedades no transmisibles.Según el Tercer Consenso Uruguayo sobre Hipertensión Arterial para la Prevención de Enfermedades Cardiovasculares se recomienda un consumo máximo de 1.700 mg de sodio por día. Objetivos: investigar la posible incidencia nutricional en la dieta hiposódica del consumo de sodio proveniente de aguas minerales envasadas con y sin gas, nacionales e importadas, de la ciudad de Montevideo. Materiales y métodos: se analizaron en total ocho muestras de aguas minerales de venta al público. Se determinó el contenido de sodio por el fotómetro de llama. La incidencia del aporte de sodio en la dieta hiposódica se estimó para un plan de alimentación de 2.000 Kcal/día promedio. Resultados: los valores de sodio contenidos en las aguas minerales envasadas, nacionales e importadas, con y sin gas, oscilaron entre 6,5 y 33,9 mg/l. Si se consumen en promedio de 2 litros de agua por día, los valores de sodio de la misma no incidirían en la dieta hiposódica. Conclusiones: las aguas minerales actualmente disponibles en el mercado montevideano tienen un contenido de sodio inferior al límite establecido por la reglamentación. El consumo de estas aguas no sería un factor a tener en cuenta al momento de establecer las recomendaciones en una dieta con restricción de sodio. Si tenemos en cuenta las distintas procedencias de las aguas minerales, conocer su contenido de sodio sería necesario para planificar las recomendaciones nutricionales en relación a este mineral.


Assuntos
Humanos , Bebidas , Águas Minerais
6.
Rev. Paul. Pediatr. (Ed. Port., Online) ; 36(2): 148-154, abr.-jun. 2018. tab, graf
Artigo em Português | LILACS | ID: biblio-957377

RESUMO

RESUMO Objetivo: Verificar se o aleitamento materno associa-se a menores prevalências de consumo de bebidas ou alimentos adoçados entre lactentes. Métodos: Trata-se de um estudo transversal realizado com dados da Pesquisa de Prevalência de Aleitamento Materno em Municípios Brasileiros de 2008. Foi estudada uma amostra representativa de 14.326 lactentes, de 6 a 11,9 meses, residentes em 75 municípios do estado de São Paulo. Avaliou-se a influência do aleitamento materno sobre o consumo de bebidas ou alimentos adoçados mediante regressão de Poisson multinível. Permaneceram como variáveis de ajuste aquelas que apresentaram p<0,20 na análise bruta. Resultados: A maioria dos lactentes encontrava-se em aleitamento materno (56,1%), e 53,3% consumiram bebidas ou alimentos adoçados. O consumo de tais bebidas ou alimentos foi menos prevalente entre os lactentes amamentados, após ajustes pelas variáveis de confusão (RP 0,87; IC95% 0,83-0,91). Conclusões: A presença do aleitamento materno associou-se a menores prevalências de consumo de bebidas ou alimentos adoçados. Assim, pode-se esperar, como efeito adicional das ações de promoção ao aleitamento materno, que haja diminuição do consumo de bebidas ou alimentos adoçados entre lactentes.


ABSTRACT Objective: To verify whether breastfeeding is associated with lower prevalence of consumption of sweetened beverages or foods in infants. Methods: This is a cross-sectional study with data collected from the Survey on Prevalence of Breastfeeding conducted in Brazilian municipalities in 2008. A representative sample of 14,326 infants aged 6 to 11.9 months of age, residents of 75 municipalities in the State of São Paulo, Southeastern Brazil, was studied. The influence of breastfeeding on the consumption of sweetened beverages or food products was analyzed by multilevel Poisson regression. Variables with p<0.20 in the crude analysis were included in the multilevel analysis. Results: Most infants were on breastfeeding (56.1%). The prevalence of sweetened drinks or foods consumption was 53.3%. The consumption of sweetened products was shown to be less prevalent among breastfed infants after adjustment for confounding factors (PR 0.87; 95%CI 0.83-0.91). Conclusions: Breastfeeding was associated with lower consumption of sweetened beverages or foods. As an additional effect of actions aimed at promoting breastfeeding, a decrease in intake of sweetened products is expected among infants.


Assuntos
Humanos , Masculino , Feminino , Lactente , Edulcorantes , Bebidas , Aleitamento Materno/estatística & dados numéricos , Dieta , Alimentos , Estudos Transversais
7.
Arch. argent. pediatr ; 116(3): 186-191, jun. 2018. tab
Artigo em Inglês, Espanhol | LILACS, BINACIS | ID: biblio-950008

RESUMO

La disponibilidad de alimentos y bebidas con edulcorantes no nutritivos (ENN) aumentó en años recientes. Objetivos: Estimar el consumo de ENN en niños y adolescentes de la Ciudad de Buenos Aires, la prevalencia de ingesta superior a la admisible y los principales alimentos y bebidas aportadores. Material y Métodos: Estudio descriptivo de información recolectada en la Primera Encuesta Alimentaria y Nutricional de la ciudad de Buenos Aires realizada en 2011 que incluyó 2664 niños y adolescentes de 2 a 18 años. El consumo se evaluó mediante recordatorio de 24 horas. El contenido de ENN en alimentos y bebidas se obtuvo del rotulado nutricional. Se calculó la ingesta total de cada ENN y la adecuación a la ingesta diaria admisible (IDA) establecida por FAO/OMS. Resultados: El 44% de los preescolares, 53% de escolares y 51% de los adolescentes consumieron alimentos con ENN. Ningún niño presentó un consumo superior a la IDA de aspartamo, acesulfame-K y sucralosa. El 0,3% de los preescolares superó la IDA de sacarina, el 1% de preescolares, 0,9% de escolares y el 0,1% de los adolescentes superaron la IDA de ciclamato, debido al consumo de jugos concentrados para diluir. Las bebidas aportaron el 67% del ciclamato, el 91% del acesulfame-K y el 96% del aspartamo. Los edulcorantes de mesa aportaron el 30% del ciclamato y el 32% de la sacarina. Conclusión: El consumo de alimentos con ENN es usual en la población infanto juvenil, principalmente a partir de bebidas. Menos del 1% de los niños supera la IDA de ciclamato y sacarina.


The availability of food and beverages with non-nutritive sweeteners (NNSs) has increased in recent years. Objectives: To estimate NNSs consumption among children and adolescents in the Autonomous City of Buenos Aires, the prevalence of a daily intake higher than acceptable, and the main food and beverages contributing to it. Material and methods: Descriptive study about the information collected in the First Food and Nutritional/Nutrition Survey of Buenos Aires City, which was conducted in 2011 and included 2664 children and adolescents aged 2-18 years. Consumption was assessed by means of a 24-hour recall. NNSs content in food and beverages was obtained from nutrition facts labels. The total dietary intake for each NNSs and the adequacy to the acceptable daily intake (ADI) established by the Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO). Results: Forty four percent of preschoolers, 53% of school children, and 51% of adolescents have had food with NNSs. No child was exposed to a consumption of aspartame, acesulfameK, and sucralose higher than the ADI. Saccharin consumption was higher than the ADI in 0.3% of preschoolers while cyclamate consumption was higher than the ADI in 0.9% of school children and 0.1% of adolescents, due to the consumption of concentrated juice, to be diluted with water. Beverages provided 67% of cyclamate, 91% of acesulfameK, and 96% of aspartame. Table-top sweeteners provided 30% of cyclamate and 32% of saccharin. Conclusion: Consumption of food and beverages with NNSs is usual among children and adolescents, mainly from beverages. Less than 1% of children are exposed to a consumption of cyclamate and saccharin higher than the ADI.


Assuntos
Humanos , Masculino , Feminino , Pré-Escolar , Criança , Adolescente , Bebidas/estatística & dados numéricos , Dieta/estatística & dados numéricos , Alimentos/estatística & dados numéricos , Epidemiologia Descritiva , Estudos Transversais , Nível de Efeito Adverso não Observado , Adoçantes não Calóricos/administração & dosagem
8.
Braz. j. microbiol ; 49(2): 303-309, Apr.-June 2018. tab, graf
Artigo em Inglês | LILACS | ID: biblio-889222

RESUMO

Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.


Assuntos
Bebidas/análise , Leite de Soja/metabolismo , Streptococcus thermophilus/metabolismo , Simbióticos , Bifidobacterium animalis/metabolismo , Lactobacillus acidophilus/metabolismo , Oligossacarídeos/análise , Temperatura , Contagem de Colônia Microbiana , Leite de Soja/isolamento & purificação , Streptococcus thermophilus/crescimento & desenvolvimento , Viabilidade Microbiana/efeitos dos fármacos , Viabilidade Microbiana/efeitos da radiação , Fermentação , Bifidobacterium animalis/crescimento & desenvolvimento , Concentração de Íons de Hidrogênio , Inulina/análise , Lactobacillus acidophilus/crescimento & desenvolvimento
9.
Interface (Botucatu, Online) ; 22(65): 589-602, abr.-jun. 2018. ilus, graf
Artigo em Inglês | LILACS | ID: biblio-893485

RESUMO

The effects of marketing strategies for promotion of foods and beverages have been investigated due to its potential impacts on populations' food choices, particularly among children and adolescents. The paper presents an academic literature review on regulation and self-regulation of food and beverage advertisements in Brazil, based on search performed in electronic databases. Majority of studies were based on law analysis or qualitative study of advertisements. There are sufficient evidences on the need for government regulation of advertisements addressed to children and adolescents complementarily to institutional self-regulation in order to tackle ethical transgressions on food and beverage advertisements identified in Brazil. Additionally, there should be imposition of rigorous penalties for noncompliance to ethical rules and proposition of incentives towards actions encouraging healthy food consumption patterns, in order to comprise an actual system for promotion of public health.


Os efeitos de estratégias de marketing para promoção de alimentos e bebidas têm sido investigados devido aos potenciais impactos sobre escolhas alimentares populacionais, particularmente entre crianças e adolescentes. O artigo apresenta revisão de literatura acadêmica sobre regulação e autorregulação de propagandas de alimentos e bebidas no Brasil, baseada em busca realizada em bases de dados eletrônicas. A maioria dos estudos identificados referia-se a análise de legislação ou estudo qualitativo das propagandas. Há evidências de necessidade de regulação das propagandas direcionadas a crianças e adolescentes em complementação ao sistema de autorregulação institucional para combate às transgressões éticas identificadas em propagandas de alimentos e bebidas no Brasil. Adicionalmente, há necessidade de aplicação de penalidades severas para transgressões éticas, assim como incentivos às ações de apoio à alimentação saudável para compor um sistema efetivo de promoção da saúde pública.


Los efectos de estrategias de marketing para promoción de alimentos y bebidas se han investigado debido a los potenciales impactos sobre elecciones alimenticias poblacionales, particularmente entre niños y adolescentes. El artículo presenta una revisión de la literatura académica sobre regulación y auto-regulación de propagandas de alimentos y bebidas en Brasil, con base en una búsqueda realizada en bases de datos electrónicas. La mayoría de los estudios identificados se refería al análisis de la legislación o estudio cualitativo de las propagandas. Hay evidencias de la necesidad de regulación de las propagandas dirigidas a niños y adolescentes en complementación al sistema de auto-regulación institucional para el combate a las transgresiones éticas identificadas en propaganda de alimentos y bebidas en Brasil. Adicionalmente, hay la necesidad de aplicación de penalidades severas para transgresiones éticas, así como incentivos a las acciones de apoyo a la alimentación saludable para componer un sistema efectivo de promoción de la salud pública.


Assuntos
Humanos , Criança , Adolescente , Publicidade Direta ao Consumidor/legislação & jurisprudência , Promoção de Alimentos/legislação & jurisprudência , Regulação e Fiscalização em Saúde , Bebidas
10.
Rev. paul. pediatr ; 36(1): 91-99, jan.-mar. 2018. tab, graf
Artigo em Português | LILACS | ID: biblio-902890

RESUMO

RESUMO Objetivo: Sistematizar as referências da literatura relacionadas à associação entre consumo de bebidas açucaradas não alcoólicas, leite e índice de massa corporal (IMC) em adolescentes. Fontes de dados: Realizou-se a pesquisa dos artigos nos portais PubMed (US National Library of Medicine National Institutes of Health) e BVS (Biblioteca Virtual em Saúde). Os descritores foram: adolescente, adulto jovem, bebidas, ingestão de líquidos, obesidade, sobrepeso, IMC e estado nutricional. Utilizaram-se os filtros: idade entre 10 e 19 anos e artigos em português e inglês, publicados entre 2011 e 2015. Síntese dos dados: Trinta estudos foram selecionados (22 transversais, 4 coortes, 1 ensaio clínico aleatório, 1 caso-controle e 1 quase experimental). Dos 20 estudos que abordaram bebidas açucaradas em geral, 55% encontraram associação entre consumo e aumento do IMC. Em relação aos estudos sobre a ingestão de refrigerantes, todos apresentaram associação entre consumo e aumento do IMC. Dos estudos sobre leite, somente um demonstrou associação entre consumo e aumento do IMC. Três artigos mostraram proteção entre consumo de leite e aumento do IMC, e três trabalhos não encontraram associação de seu consumo com aumento do IMC. Dezenove estudos possuíam amostras representativas e outros 20 declararam ter amostras aleatórias. Dos artigos com questionários, 84% eram validados. Conclusões: Verifica-se que não há consenso na literatura pesquisada sobre a associação entre consumo de bebidas açucaradas não alcoólicas, leite e IMC de adolescentes.


ABSTRACT Objective: To systematize literature references addressing the association of sugar-sweetened beverage (SSB) and milk intake with body mass index (BMI) in adolescents. Data source: A search was carried out in PubMed (US National Library of Medicine National Institutes of Health) and BVS (Virtual Library in Health). The descriptors used were: adolescents, young adult, beverages, drinking, obesity, overweight, BMI, and nutritional status. The following filters were applied: age ranging from 10 to 19 years, studies published in Portuguese or English language between 2011-2015. Data synthesis: Thirty studies were selected (22 cross-sectional studies, 4 cohort studies, 1 randomized clinical trial, 1 case-control study, and 1 quasi-experimental study). There was association between the intake of these beverages and increase in BMI in 55% of all 20 studies that dealt with sugary drinks. When it came to soft drinks, 100% of studies reported association with increase in BMI. As to milk intake, only one article showed association with increased BMI. Three articles reported milk as a protection factor against increase in BMI; three studies found no association between this intake and BMI. Nineteen studies had representative samples and 20 surveys reported random samples. Among papers using questionnaires, 84% had been validated. Conclusions: There is no consensus in the literature about the association between SSB or milk intake and BMI in adolescents.


Assuntos
Humanos , Animais , Adolescente , Edulcorantes/administração & dosagem , Bebidas , Índice de Massa Corporal , Leite , Dieta
11.
Pesqui. bras. odontopediatria clín. integr ; 18(1): 3888, 15/01/2018. tab, graf
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-965759

RESUMO

Objective: To determine the effect of seven different beverages on tooth enamel. Material and Methods: Human teeth samples were immersed in each beverage (Pepsi, Red Bull, Orange juice, Apple juice, Lemon juice, Coffee and Green tea). Specimens were divided into seven groups by beverage type (n = 5 per group). Weight of the enamel was measured before and after immersion in different beverages daily for at periodic intervals of 24hrs, 7 days, 15 days and 30 days. The data were recorded after weighing the teeth at each time. The beverages were replaced daily. Anova and Tukey post hoc test was performed to compare the differences in percent weight loss. The significance level was set at 5%. Results: There was change in the mean percent weight loss amongst the different beverages with orange juice showing a high reduction in comparison to green tea and coffee. The mean weight reduction of orange juice was by 21% followed by Red Bull (13%), Pepsi (11%), Lemon juice (16%), Apple juice (16%), coffee (3%) and green tea (3%). Conclusion: This study shows that different beverages have erosive potential on teeth depending on the duration of the exposure.


Assuntos
Humanos , Erosão Dentária/diagnóstico , Bebidas/análise , Esmalte Dentário , Sucos , Frutas , Análise de Variância
12.
Braz. j. oral sci ; 17: e18021, 2018. tab
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-906089

RESUMO

AIM: The aim of this study was to evaluate the surface roughness and the color stability of nanocomposite exposed to the sodium bicarbonate air-polishing (SBAP) followed by red wine, coffee and cigarette smoke exposure. MATERIALS AND METHODS: 64 nanocomposite specimens were prepared and allocated in 8 groups: G1 (SBAP + distilled water), G2 (SBAP + coffee), G3 (SBAP + red wine), G4 (SBAP + cigarette smoke), G5 (distilled water), G6 (coffee), G7 (red wine) and G8 (cigarette smoke). The surface roughness was evaluated in three periods: before and after SBAP and after exposuring to agents tested. The color was evaluated according to CIEL*a*b* parameters using reflection spectrophotometer in two moments: initial and 30 days after the exposure to staining agents. Data were subjected to three-way repeated measures ANOVA and Tukey's test (5%). RESULTS: The results showed a higher surface roughness of the nanocomposite submitted only to the SBAP and those exposed to the SBAP followed by exposure to the coffee or wine solution. The previous application of SBAP followed by cigarette smoke exposure did not increase the roughness of nanocomposite. The SBAP procedure just increased the staining for cigarette smoke group. CONCLUSION: The SBAP increases resin surface roughness, which worsens when there is exposure to coffee and red wine solution. In addition, SBAP may also provide increased staining of nanocomposites exposed to cigarette smoke


Assuntos
Bebidas , Resinas Compostas , Materiais Dentários , Fumaça , Bicarbonato de Sódio
13.
Food Sci. Technol (SBCTA, Impr.) ; 38(2): 299-309, Apr.-June 2018. tab, graf
Artigo em Inglês | LILACS | ID: biblio-999781

RESUMO

Fermented beverages are widely used all over the country. Fermented plant beverages (FPB) are prevalent in Thailand and FPBs are believed to cure and prevent many health oriented problems. The people of Thailand produce many varieties of FPBs in small scale or large scale and consume them in their daily lives. This study is a survey conducted among the representative consumers of FPBs in Thailand to know the consumer's opinion on FPBs, effects and benefits of FPBs, and real status of consumer satisfaction in Thailand. This study revealed that the rationale for the consumption of respective FPBs was to treat their health issues and for the betterment of their health. Most of the consumers of FPBs benefited in case of improving their physical and mental health. The current survey revealed the opinion of the FPBs consumers in Thailand. This study concluded that FPBs are health promoting drink that is affordable in the daily life of Thai people. The FPBs prepared in Thailand did not report any massive adverse effects in Thailand. Till now the preparation and consumption of FPBs are followed in Thailand and not influenced by adverse effects; FPBs are considered safe for human consumption.


Assuntos
Humanos , Masculino , Feminino , Tailândia , Alimentos e Bebidas Fermentados , Promoção da Saúde , Bebidas , Saúde Mental , Entrevista , Comportamento do Consumidor
14.
Braz. J. Pharm. Sci. (Online) ; 54(1): e17174, 2018. tab, graf
Artigo em Inglês | LILACS | ID: biblio-951914

RESUMO

ABSTRACT Ayahuasca is a beverage with psychoactive properties used in religious and ceremonial rituals by some religious groups. The main active components of ayahuasca are dimethyltryptamine and the harmala alkaloids with ß-carboline structure acting as monoamine oxidase A inhibitors. This combination produces a pronounced activation of serotonergic pathways and presents potential interaction with other psychotropics. The objective of this study was to investigate the possible interactions between ayahuasca and agents employed in general anesthesia. The pharmacological interactions between ayahuasca and morphine or propofol were evaluated in mice using doses of 12, 120 and 1200 mg/kg (0.1 to 10 times the average dose consumed by humans in religious rituals). Ayahuasca alone showed an antinociceptive effect in the writhing and formalin tests, and intensified the analgesic effect of morphine in the hot plate test. Concerning the pharmacological interactions between ayahuasca and propofol, the results were opposite; ayahuasca intensified the depressant effect of propofol in the rotarod test, but decreased the sleeping time induced by propofol. These set of results showed the occurrence of some interactions between ayahuasca and the drugs morphine and propofol, possibly by both pharmacokinetics and pharmacodynamics mechanisms


Assuntos
Animais , Masculino , Camundongos , Interações Medicamentosas , Avaliação Pré-Clínica de Medicamentos , Morfina/análise , Bebidas/efeitos adversos , Propofol/análise , Banisteriopsis/efeitos adversos , Psychotria/efeitos adversos , Analgésicos/efeitos adversos
15.
J. bras. nefrol ; 39(4): 362-369, Oct.-Dec. 2017. tab
Artigo em Inglês | LILACS | ID: biblio-893794

RESUMO

Abstract Introduction: Adequate hydration status in the sport is essential for good health, yet the relationship between hydration, proteinuria and sports is little studied. Objective: To analyze the influence of an isotonic sports drink as rehydration strategy on the hydration status and proteinuria after karate training. Methods: Ten athletes participated in this study. In the first session of standard training, called observation training session (STO), the athletes hydrated themselves according to their habits, and in the second session of standard training, called nutritional intervention training session (STIN), an ideal practice of hydration protocol was followed, using an isotonic sports drink as a rehydration liquid during the training. The hydration status was verified by monitoring the body weight before and after training, the urine specific gravity pre-and post-training and the urine volume post-training. To observe the influence of practice of hydration on the renal function post exercise proteinuria was measured. Results: We observed a statistically significant difference in urine density between the samples pre- and post-exercise only on STIN (p = 0.047). When we compare the sessions, there was a lower variation in body weight (p = 0.011) and higher urinary volume (p < 0.001), on nutritional intervention training. In STO, there was a higher percentage of athletes who showed proteinuria (70%) compared to the STIN (50%) in the urine sample after training. Conclusion: The use of isotonic sports drink as practice of hydration by karate athletes promoted rehydration during one session of training and reduce post-training proteinuria.


Resumo Introdução: Um adequado estado de hidratação durante a atividade esportiva é essencial para a manutenção da boa saúde, porém a relação entre hidratação, proteinúria e esportes é pouco estudada. Objetivo: analisar a influência de suplemento hidroeletrolítico (bebida esportiva isotônica) como estratégia de reidratação sobre o estado de hidratação e proteinúria após treino de Karate. Métodos: Dez atletas participaram deste estudo. Na primeira sessão de treino padronizado, denominada sessão de treino de observação (STO), os atletas se reidrataram segundo seus hábitos; na segunda sessão de treino padronizado, denominada sessão de treino de intervenção nutricional (STIN), foi seguido um protocolo ideal de prática de hidratação, utilizando-se de suplemento hidroeletrolítico como líquido reidratante durante o treino. O estado de hidratação foi verificado pelo monitoramento do peso corporal antes e após o treino, pela gravidade específica da urina pré e pós-treino e pelo volume urinário pós-treino. De forma a observar a influência da prática de hidratação sobre a função renal, a proteinúria pós-exercício foi medida. Resultados: Observou-se uma diferença estatisticamente significativa na densidade urinária entre as amostras coletadas pré e pós-exercício apenas na STIN (p = 0,047). Quando comparados entre sessões, houve menor variação ponderal (p = 0,011) e maior volume urinário (p < 0,001) no treino com intervenção nutricional. Na STO, houve um percentual mais elevado de atletas que apresentaram proteinúria (70%) em comparação a STIN (50%) na amostra de urina coletada após o treino. Conclusão: O uso de suplemento hidroeletrolitico como prática de hidratação por atletas de karate favoreceu a reidratação durante uma sessão de treino e reduziu a proteinúria pós-treino.


Assuntos
Humanos , Masculino , Feminino , Adolescente , Adulto , Adulto Jovem , Proteinúria/prevenção & controle , Bebidas , Artes Marciais/fisiologia , Fenômenos Fisiológicos da Nutrição Esportiva/fisiologia , Hidratação
16.
Rev. argent. salud publica ; 8(33): 22-27, Dic. 2017. tab, graf
Artigo em Espanhol | LILACS | ID: biblio-883185

RESUMO

INTRODUCCIÓN: Las publicidades utilizan un amplio espectro de técnicas visuales, auditivas y emocionales para persuadir a los niños o padres, empleando diferentes estrategias según la calidad nutricional de los alimentos y bebidas. OBJETIVOS: Describir las técnicas de marketing utilizadas en las publicidades de alimentos y bebidas durante la programación televisiva infantil y su relación con la calidad nutricional de los alimentos y bebidas. MÉTODOS: Se realizó un estudio descriptivo y transversal. Las técnicas de marketing se categorizaron según el modelo propuesto por Hebden, que considera atractivo emocional, características del producto, elementos visuales y elementos de sonido y audio. Se analizaron 100 publicidades; una cuarta parte de los alimentos y bebidas se categorizaron como saludables según el sistema de perfiles de nutrientes de Food Standards Agency (FSA). RESULTADOS: Las técnicas de marketing más utilizadas fueron la diversión/felicidad (83% de los anuncios), fantasía e imaginación (59%), palatabilidad (54%), dibujos o personajes animados (55%), música/jingles (97%) y mensajes dirigidos al público infantil (83%). CONCLUSIONES: Se observaron diferencias entre las técnicas utilizadas según la calidad nutricional de los alimentos y bebidas.


INTRODUCTION: Advertising uses a broad spectrum of visual, auditory and emotional techniques to persuade children or parents, with different strategies according to the nutritional quality of food and beverages. OBJECTIVES: To describe the marketing techniques used in food and beverage advertising during children's TV programming and their relation with the nutritional quality of food and beverages. METHODS: A descriptive and cross-sectional study was carried out. Marketing techniques were classified according to Hebden by emotional appeal, product characteristics, visual elements, and sound and audio elements. A total of 100 advertisements were analyzed, 25% of the food and beverages were categorized as healthy according to the nutrient profiling system of Food Standards Agency (FSA). RESULTS: The most used marketing techniques were fun/happiness (83%), fantasy and imagination (59%), palatability (54%), cartoon or animated characters (55%), music/jingles (97%) and messages aimed at children (83%). CONCLUSIONS: Differences were observed between the techniques according to the nutritional quality of food and beverages.


Assuntos
Criança , Publicidade de Alimentos , Marketing , Bebidas
17.
Braz. j. oral sci ; 16: e17016, jan.-dez. 2017. tab
Artigo em Inglês | LILACS, BBO - Odontologia | ID: biblio-883754

RESUMO

Aim: The aim of this study was to determine degree of conversion of resin-based sealants and the effect of beverages on surface roughness and color change of materials. Methods: Two commercial resin-based sealants were evaluated (Defense Chroma® and BioSeal®). Degree of conversion (DC) was initially measured using Fourier-transformed infrared (FTIR). Specimens of each sealant were maintained in distilled water and immersed one hour daily in grape juice and cola drink for 30 days. One group was maintained only in distilled water, as a control. Surface roughness and color change were measured before immersion, after seven days of immersion and after 30 days of immersion. Results were analyzed using t-test, paired t-test, one-way repeated measures ANOVA, one-way ANOVA and post-hoc tests (0.05 level of significance). Results: There was no significant difference regarding degree of conversion and initial surface roughness comparing both commercial sealants. Surface roughness increased for BioSeal® immersed in cola drink for 30 days. After 30 days, all groups presented significant color change. Conclusions: The effect of beverages on color stability and surface roughness of resin-based sealants depended on exposure time and kind of beverage (AU)


Assuntos
Bebidas , Metacrilatos , Selantes de Fossas e Fissuras , Propriedades de Superfície , Envelhecimento
18.
J. pediatr. (Rio J.) ; 93(4): 320-327, July-Aug. 2017. tab
Artigo em Inglês | LILACS | ID: biblio-894043

RESUMO

Abstract Objective: To study the evidence on the role of water and fluid intake in the prevention and treatment of functional intestinal constipation in children and adolescents. Source of data: A search was carried out in the Medline database (between 1966 and 2016) for all published articles containing the following words: constipation, water, and fluids, published in Portuguese, English, and Spanish. All original articles that assessed children and adolescents were selected by title and abstract. The references of these articles were also evaluated. Synthesis of data: A total of 1040 articles were retrieved. Of these, 24 were selected for reading. The study included 11 articles that assessed children and adolescents. The articles were divided into two categories, those that evaluated water and fluid intake as a risk factor for intestinal constipation and those that evaluated their role in the treatment of intestinal constipation. Five articles were included in the first category. The criteria for assessing fluid intake and bowel rhythm were different in each study. Three studies demonstrated an association between low fluid intake and intestinal constipation. Regarding treatment, five articles with heterogeneous methodologies were found. None of them clearly identified the favorable role of fluid intake in the treatment of intestinal constipation. Conclusion: There are few articles on the association between fluid intake and intestinal constipation. Epidemiological evidence indicates an association between lower fluid intake and intestinal constipation. Further clinical trials and epidemiological studies that consider the international recommendations for fluid intake by children and adolescents are required.


Resumo Objetivo: Estudar as evidências sobre o papel do consumo de água e líquidos na prevenção e no tratamento da constipação intestinal funcional em crianças e adolescentes. Fontes de dados: Foram pesquisados na base de dados do Medline (entre 1966 e 2016) todos os artigos publicados com as seguintes palavras: constipação, água e líquidos, nos idiomas português, inglês e espanhol. Foram selecionados, pelo título e resumo, todos os artigos originais com crianças e adolescentes. As referências desses artigos também foram avaliadas. Síntese de dados: Foram encontrados 1.040 artigos. Desses, 24 foram selecionados para leitura. Foram incluídos 11 artigos que estudaram crianças e adolescentes. Os artigos foram distribuídos em duas categorias, os que avaliaram o consumo de água e líquidos como fator de risco para constipação intestinal e os que avaliaram o seu papel na terapêutica da constipação intestinal. Cinco artigos se enquadraram na primeira categoria. Os critérios para avaliar consumo de líquidos e ritmo intestinal foram diferentes em cada estudo. Três estudos demonstraram relação entre baixo consumo de líquidos e constipação intestinal. Quanto ao tratamento, foram encontrados cinco artigos com metodologias heterogêneas. Em nenhum deles foi possível identificar com clareza o papel favorável do consumo de líquidos no tratamento da constipação intestinal. Conclusão: Existem poucos artigos sobre a relação entre consumo de líquidos e constipação intestinal. Evidências epidemiológicas indicam associação entre menor consumo de líquidos com constipação intestinal. São necessários outros ensaios clínicos e estudos epidemiológicos que levem em consideração as recomendações internacionais para consumo de líquidos por crianças e adolescentes.


Assuntos
Humanos , Criança , Adolescente , Bebidas , Água/administração & dosagem , Constipação Intestinal/terapia , Ingestão de Líquidos , Hidratação , Fatores de Risco , Constipação Intestinal/prevenção & controle
19.
Rev. Ateneo Argent. Odontol ; 56(1): 31-43, jun. 2017. ilus, tab
Artigo em Espanhol | LILACS | ID: biblio-869405

RESUMO

Las resinas compuestas constituyen un grupo de materiales restauradores utilizados debido a sus propiedades estéticas, físicas y mecánicas. Sin embargo, un gran número de factores, como la dieta, oclusión, fallas en la técnica de obturación y caries, pueden llevar al fracaso. Este trabajo tiene el propósito de determinar la existencia de cambios de color de distintos tipos de resinas compuestas para restauraciones directas, luego de su exposición a diferentes bebidas de consumo habitual. Se realizó un diseño experimental “in vitro”, transfiriéndolo a un “diseño clínico”. Para la interpretación de los resultados clínicos se seleccionó un análisis estadístico que tenga en cuenta los grupos de resinas utilizadas. De ahí se obtuvieron valores en cuanto a cambios de color en los distintos grupos sumergidos en diferentes sustancias. En los grupos I (Z 350 3M), II (Brillant ) y III (Amaris) puede afirmarse que, al sumergir las piezas dentarias (in vitro) en vino tinto, infusión de mate y bebidas colas, fueron significativamente más pigmentadas que las sumergidas en una solución de cloramina T como grupo control. Sin embargo, en los tres casos clínicos hubo cambios de color, pero se mantuvo dentro de las tonalidades rojizas amarillentas y parduscas.


The composite based resins ave a group of restorative materials used due to their aesthetic, physical and mechanical properties. However, a great number of factors, such as diet, occlusion, restorative technique faults, and cavities, may lead to failure. The main of this study, is to determinate the different composite resins changing color for direct restorations, after his exposure to current drinks. It has been made an experimental “in vitro” design, transferring it to a “Clinical design”. For the interpretation of clinical results, a statistical analysis was selected, which considers the groups of used resins, getting values in terms of changes colors in the diverse groups submersed in different substances. In the groups I (Z 350 3M), II (Brillant) and III (Amaris), con be affirmed that when the teeth were submerged into red wine, mate infusion, and coke drinks, were significantly more pigmented those which were submerged in chloramine T as a control group. Nevertheless, in the three clinical cases, there was change of color, but staying within the reddish, yellowish and Brown shades.


Assuntos
Humanos , Bebidas/análise , Bebidas/classificação , Bebidas/efeitos adversos , Cor/métodos , Resinas Compostas/química , Condicionamento Ácido do Dente , Técnicas In Vitro , Colagem Dentária/métodos , Análise Estatística , Propriedades de Superfície
20.
Rev. chil. nutr ; 44(1): 39-44, mar. 2017. ilus, tab
Artigo em Espanhol | LILACS | ID: biblio-844505

RESUMO

The present work was carried out with the objective of designing a fermented dairy beverage using whey as a partial substitute of milk and different commercial stabilizers. An experimental design with three replicates was used for each treatment, where two study factors were manipulated: A. Percentage of serum lactum (10, 20 and 30%) in combination with whole milk and B. Stabilizers types, Obsigel 8AGT, Obsigel 955B and CC-729, all at 0.1% dosing). Their properties were compared with a naturally sweetened yogurt using a 500 mL experimental unit. The treatments were physic-chemical analyzed: syneresis, pH, acidity, °brix and consistency after product packaging. The products also underwent an organoleptic evaluation with 30 untrained judges where the following attributes were rated: texture, aroma, taste, and general quality. The results showed that the best treatment was a3b3 (30% whey + 0.1% CC-729), 4.17pH, 0.67% acidity, 3.13 cm3 consistency and 15.23 ° Brix. Sensorial all treatments were statistically the same with very good acceptance. Due to its greater relevance in physicochemical tests, the stabilizer CC-729 Descalzi (0.1%) showed that it maintains the characteristics of the fermented milk beverage.


El presente trabajo se realizó con el objetivo de diseñar una bebida láctea fermentada utilizando lactosuero como sustituto parcial de leche y diferentes estabilizantes comerciales. Se empleó un diseño experimental con arreglo bifactorial AxB con tres réplicas por cada tratamiento, donde se manipularon dos factores de estudio: A. Porcentajes de lacto suero (10, 20 y 30%) en combinación con leche entera y B. Tipos de estabilizantes (Obsigel 8AGT, Obsigel 955B y CC-729, todos al 0,1% de dosificación). Se compararon sus propiedades con un yogur natural azucarado usando una unidad experimental de 500 mL. A los tratamientos se efectuaron análisis físico-químicos: Sinéresis, pH, acidez, °brix y consistencia después del envasado el producto, además de una evaluación organoléptica con 30 jueces no entrenados donde se calificaron los siguientes atributos: textura, aroma, sabor, calidad general. Los resultados encontrados demostraron que el mejor tratamiento, fue a3b3 (30% de lactosuero + 0,1% CC-729), el cual presentó un pH de 4,17, mientras que la acidez fue un 0,67%, consistencia de 3,13 cm³ y °Brix de 15,23 y sensorialmente todos los tratamientos estadísticamente fueron iguales con muy buena aceptación. El estabilizante CC-729 Descalzi (0,1%) al presentar mayor relevancia en las pruebas físico-químicas mostró que mantiene las características de la bebida láctea fermentada.


Assuntos
Bebidas , Produção de Alimentos , Acidez , Soro do Leite , Qualidade dos Alimentos , Substitutos do Leite
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