ABSTRACT
Introducción: El consumo constante de alimentos ultraprocesados representa una amenaza para la salud, inclusopara aquellos que practican el régimen vegetariano. El objetivo de este estudio fue describir las características sociodemográficas e ingesta de alimentos ultraprocesados en vegetarianos y no vegetarianos. Métodos: Se aplicó una encuesta transversal en línea. Se consideraron 460 participantes, 87 vegetarianos y 373 no vegetarianos. El reclutamiento se llevó a cabo durante los mesesde julio y septiembre de 2020, considerando participantes de18 a 59 años, residentes de las tres regiones del Perú. Se aplicóel estadístico t student para contrastar las medias de frecuencias de consumo de alimentos ultraprocesados y patrón dietético, y mediante la prueba chi-cuadrado se contrastaron proporciones en las características sociodemográficas e ingesta de alimentos ultraprocesados según patrón dietético. Se consideró un nivel de significancia de 0,05. Se analizaron los datos mediante el software estadístico IBM SPSS versión 27. Resultados: Los vegetarianos tendían a ser mujeres (60,9%), jóvenes de 18 a 25 años (71,3%), residentes de lazona costera del Perú (83,9%), universitarios (85,1%) y con un ingreso familiar mensual que oscila entre S/ 3,970.00 aS/12,660.00 (49,2%). En general, los vegetarianos demostraron significativamente un menor consumo de piqueos, galletas, bebidas azucaradas y gaseosas y dulces en comparacióna los no vegetarianos (p <0,001). Finalmente, se observó que, en comparación con los no vegetarianos, hubo un mayorporcentaje de vegetarianos que reportaron no haber consumido nunca alimentos ultraprocesados, aunque el consumode chifles fue significativamente mayor en los vegetarianosque en los no vegetarianos.(AU)
Introduction: The constant consumption of ultraprocessed foods represents a threat to the health of populations, even for those who practice vegetarian regimen. Objective: The aim of this study was to describe the sociodemographic characteristics and intake of ultraprocessedfoods in vegetarians and non vegetarians. Methods: A cross sectional online survey was applied. Atotal of 460 participants were considered, 87 vegetarians and373 non vegetarians. Recruitment was carried out during themonth of July and September 2020, considering participantsaged 18 to 59 years, residents of the three regions of Peru.The Students ttest was used to contrast the means of thefrequency of consumption of ultra processed foods and dietary pattern, and the chisquare test was used to contrastproportions in the sociodemographic characteristics and intake of ultraprocessed foods according to dietary pattern. Asignificance level of 0.05 was considered. Results: Vegetarians tended to be women (60.9%), youngpeople aged 18 to 25 years (71.3%), residents of the coastalzone of Peru (83.9%), university students (85.1%) and witha monthly family income ranging from S/ 3,970 to S/12,660(49.2%). In general, vegetarians showed significantly lowerconsumption of snacks, cookies, sugary and carbonated beverages and sweets compared to non vegetarians (p <0.001).Finally, it was observed that, compared to non vegetarians,there was a higher percentage of vegetarians who reportednever having consumed ultra processed foods, although consumption of snack foods was significantly higher in vegetarians than in non vegetarians.(AU)
Subject(s)
Humans , Male , Female , Adult , 24457 , Vegetarians , Peru , Demography/methods , Prepared Foods , 24439 , Data Interpretation, Statistical , Cross-Sectional Studies , 52503 , DieteticsABSTRACT
La gastronomía de Castilla y León tiene su base en los cocidos y los asados, además de un gran surtido de dulces. Destacan los asados de cordero, y de cochinillo. También destacan el cerdo y los embutidos como la morcilla, el jamón o los chorizos. Las legumbres (alubia de Saldaña, judías de El Barco de Ávila, judiones de La Granja, lentejas de la Armuña, garbanzos de Fuentesaúco, etcétera) son protagonistas de los cocidos y las humildes y excelentes sopas de ajo. El pan es un elemento imprescindible en esta tierra cerealista. (AU)
The gastronomy of Castilla y León is based on stews and roasts, as well as a wide assortment of sweets. The roast lamb and suckling pig stand out. The pork and sausages such as black pudding, ham or chorizos also stand out. Legumes (beans from Saldaña, beans from El Barco de Ávila, kidney beans from La Granja, lentils from La Armuña, chickpeas from Fuentesaúco, etc.) are the protagonists of the stews and the humble and excellent garlic soups. Bread is an essential element in this cereal land. (AU)
Subject(s)
Humans , Meat , Fabaceae , Prepared Foods , Cookbooks as Topic , Spain , CookingABSTRACT
Cardiovascular disease (CVD) is the leading cause of mortality worldwide. An unhealthy diet, among other risk factors, can be involved in the development of the disease. This type of diet is usually characterized by being low in unprocessed foods (fruits, vegetables, etc.) and high in ultra-processed foods (UPFs). It has been suggested that a high consumption of UPFs could be related to the development of CVD. However, as UPFs are a broad group in which multiple foods with different compositions coexist, it is not only difficult but also a generalization to draw a conclusion about their possible association. The present systematic review studies the relationship between the consumption of UPFs and the risk of CVD. A systematic review was performed in the PubMed database. PRISMA criteria were applied to identify articles that met the following criteria: studies performed in humans, in English or Spanish, and be original articles, excluding meta-analyses and reviews. The search was performed using the terms Ultra-processed food or Fast food and Cardiovascular disease or Cardiovascular risk factor, with a total of 10 articles included: 4 prospective cohort studies, 4 cross-sectional studies and 2 modeling studies. An association between the consumption of UPFs and CVD was found in all the studies analyzed. However, there are limitations with respect to the use of different food classification systems according to the degree of processing. This systematic review concludes that more studies are needed to establish with greater evidence the relationship between the consumption of UPFs and risk of CVD.(AU)
Las enfermedades cardiovasculares (ECV) son la principal causa de mortalidad en el mundo. Una dieta poco saludable puede contribuir en el desarrollo de la enfermedad. Este tipo de dieta suele caracterizarse por ser baja en alimentos no procesados (frutas, verduras, etc.) y alta en alimentos ultra-procesados. Se ha observado que un consumo elevado de ultra-procesados podría estar relacionado con el desarrollo de ECV. Sin embargo, dado que los ultra-procesados son un grupo amplio en el que coexisten múltiples alimentos con diferentes composiciones, es difícil establecer su posible relación con la ECV. La presente revisión sistemática recopila la evidencia según la literatura científica disponible de la posible asociación entre el consumo de alimentos ultra-procesados y el riesgo de ECV. Se realizó una revisión sistemática en la base de datos PubMed siguiendo las recomendaciones PRISMA. Se incluyen los artículos que cumplían los siguientes criterios: estudios en humanos, publicados en inglés o español, y que fueran artículos originales, excluyendo meta-análisis y revisiones. La búsqueda se realizó utilizando los términos Ultraprocessed food o Fast food y Cardiovascular disease o Cardiovascular risk factor, se seleccionaron finalmente un total de 10 artículos: 4 estudios de cohortes prospectivos, 4 estudios transversales y 2 estudios de modelización. En todos los estudios analizados se encontró una asociación entre el consumo de alimentos ultra-procesados y la ECV. Sin embargo, existen limitaciones con respecto al uso de diferentes sistemas de clasificación de alimentos según el grado de procesamiento. Esta revisión sistemática concluye que se necesitan más estudios para establecer con mayor evidencia la relación entre el consumo de ultra-procesados y el riesgo de ECV.(AU)
Subject(s)
Humans , Cardiovascular Diseases , 52503 , Prepared FoodsABSTRACT
Objetivo:O objetivo deste estudo foi avaliar o uso de um tempero à base de ervas em preparações proteicas como estratégia para a redução da ingestão de sódio por comensais atendidos em uma Unidade de Alimentação e Nutrição (UAN). Material e Métodos:Trata-se de um estudo transversal realizado em uma UAN de uma fábrica. O tempero à base de ervas foi desenvolvido com o auxílio das cozinheiras da unidade. A composição nutricional das preparações proteicas foi determinada com o auxílio de tabelas de composição de alimentos. Para avaliar a aceitação das preparações, foram realizadas análises sensoriais de duas preparações culinárias: peito de frango e acém bovino adicionados do tempero à base de ervas. Foram considerados os seguintes atributos: cor, textura, aroma, aparência e avaliação global, em uma escala hedônica de 9 pontos que varia de "desgostei muitíssimo" a "gostei muitíssimo". O índice de aceitabilidade também foi calculado para todos os atributos. Resultados: Quarenta e um juízes consumidores foram recrutados para realizar a análise sensorial. Houve uma redução importante nos níveis de sódio de 60,2% (de 939,2 mg para 375,3 mg) e 23,3% (de 709,7 mg para 544,0 mg) por 100g de peito de frango e acém bovino, respectivamente, e um aumento no teor de fibra das preparações que receberam o tempero à base de ervas. O índice de aceitação global de peito de frango temperado e filé de carne bovina foi de 87,8% e 83,8%, respectivamente. Conclusão: A substituição de temperos ultraprocessados por temperos à base de ervas em preparações de proteínas foi bem aceita entre comensais da UAN.
Objective:This study aimed to evaluate the use of a herbs-based seasoning in protein preparations as a strategy for reducing sodium intake by diners served at a Food and Nutrition Unit (FNU). Material and Methods: This was a cross-sectional study carried out in a FNU factory. The herbs-based seasoning was developed with the help of the unit's cooks. The proximate composition of protein preparations was determined with the aid of food composition tables. To assess the acceptance of the preparations, a sensory analysis was performed for two culinary preparations: chicken breast and beef chuck steak added with the herbs-based seasoning. The following attributes were considered for evaluating colour, texture, aroma, appearance and overall evaluation, on a 9-point hedonic scale ranging from "I disliked a lot" to "I liked a lot". The acceptability index was also calculated for all attributes. Results: Forty-one consumer judges were recruited to perform the sensory analysis. There was an important reduction in sodium levels of 60.2% (from 939.2 mg to 375.3 mg) and 23.3% (from 709.7 mg to 544.0 mg) per 100g of chicken breast and beef chuck steak, respectively, and an increase in the fiber content of the preparations that received the herbs-based seasoning. The global acceptance index of seasoned chicken breast and beef chuck steak was 87.8% and 83.8%, respectively. Conclusion: The substitution of ultra-processed seasoning for herbs-based seasoning in protein preparations was well accepted among FNU diners.
Subject(s)
Humans , Sodium Chloride, Dietary , Collective Feeding , Food Composition , Prepared Foods , Diet, Healthy , BrazilABSTRACT
Resumen La dieta libre de gluten (DLG) es el único tratamiento frente a la enfermedad celíaca, la alergia al trigo y la sensibilidad al gluten no celíaca. Se reporta a la DLG como una dieta desbalanceada, escasa en fibra y alta en grasas y carbohidratos. El objetivo del estudio fue evaluar el aporte de energía, de macronutrientes y de fibra de alimentos libres de gluten (bizcochuelos, panes estilo inglés, galletitas dulces y pizzas) elaborados a partir de diferentes premezclas comerciales, disponibles en el mercado local. Además, los resultados fueron comparados con un homólogo comercial elaborado con harina de trigo. Para la determinación de la composición centesimal se aplicó la metodología oficial AOAC 2016. El valor energético se calculó utilizando los factores de Atwater. Los resultados obtenidos para los bizcochuelos fueron: 6,0-8,3 g% de proteína; 9,2-11,3 g% de grasas; 1,5-2,3 g% de fibra dietaria; 40,0-53,1 g% de carbohidratos y 285-339 Kcal% de valor energético. Para los panes: 3,0-6,6 g% de proteína; 3,1-12,7 g% de grasas; 2,7-4,0 g% de fibra dietaria; 36,8-50,1 g% de carbohidratos y 217-290 Kcal% de valor energético. Para las galletitas: 3,5-8,5 g% de proteína; 25,9-31,0 g% de grasas; 0,9-5,9 g% de fibra dietaria; 53,9-60,1 g% de carbohidratos y 483-527 Kcal% de valor energético. Para las pizzas: 7,4-9,3 g% de proteína; 7,3-11,2 g% de grasas; 2,8-8,0 g% de fibra dietaria; 19,1-29,6 g% de carbohidratos y 172-240 Kcal% de valor energético. Los alimentos elaborados con premezclas formuladas únicamente con harina de arroz y féculas contribuyen poco a cubrir el valor diario recomendado de fibra. Los que contienen otras fuentes farináceas (harina de sorgo, trigo sarraceno y teff) reflejan un mayor contenido de fibra. La presencia de harina de arveja, soja y teff refleja un aumento del contenido proteico. Los alimentos estudiados frente a su homólogo comercial con harina de trigo presentan, en general, igual o menor aporte proteico, similar aporte energético y de carbohidratos y un mayor aporte de grasas y fibra dietaria.
Abstract The gluten free diet (GFD) is the only treatment for celiac disease, wheat allergy and non-celiac gluten/wheat sensitivity. GFD is reported as an unbalanced diet, low in fibre and high in fat and carbohydrates. The aim of this study was to evaluate energy, macronutrients and fiber contribution of gluten-free cereal products (pound cake, tin loaf, cookies and pizza) coming from different commercial premixes, available at the local market. Also, the results were compared with a commercial equivalent made with wheat flour. For centesimal composition determination, AOAC Official Method 2016 was applied. The energy was calculated using Atwater factors. The results obtained for pound cake were: 6.0-8.3g% protein; 9.2-11.3g% fat; 1.5-2.3g% dietary fibre; 40.0-53.1g% carbohydrate and 285-339Kcal% energy. For tin loaf: 3.0-6.6g% protein; 3.1-12.7% fat; 2.7-4.0g% dietary fibre; 36.8-50.1g% carbohydrate and 217-290Kcal% energy. For cookies: 3.5-8.5g% protein; 25.9-31.0g% fat; 0.9-5.9g% dietary fibre; 53.9-60.1g% carbohydrate and 483-527Kcal% energy. For pizza: 7.4-9.3g% protein; 7.3-11.2g% fat; 2.8-8.0g% dietary fibre; 19.1-29.6g% carbohydrate and 172-240Kcal% of energy. Products made with premix that only contains rice flour and starches contribute little to meeting recommended daily intake. The ones that contain other farinaceous sources (sorghum flour, buckwheat and teff) show higher dietary fibre content. The presence of pea flour, soybean and teff show an increase of protein content. The analysed products present same or lower protein intake, similar energy and carbohydrate intake and higher fat and dietary fibre intake, compared to their commercial equivalent made with wheat flour.
Subject(s)
Diet, Gluten-Free , Celiac Disease , Wheat Hypersensitivity , Prepared FoodsABSTRACT
El documento describe las condiciones sanitarias que deben cumplir los restaurantes y servicios afines que cuentan con la modalidad del servicio a domicilio de alimentos preparados culinariamente que son entregados a domicilio o para llevar, que ponen en riesgo la salud pública.
Subject(s)
Restaurants , Sanitary Profiles , Prepared FoodsABSTRACT
ABSTRACT Because of its composition, ultra-processed foods can contribute to excess weight. The objective of the study was to verify the association between the consumption of ultra-processed foods and overweight in adolescents. We conducted a cross-sectional study with 617 adolescents. Sociodemographic, anthropometric and food consumption data were evaluated. Linear regression analyses were used to verify the association. Ultra-processed foods presented higher proportions of carbohydrates, lipids and saturated fat in relation to the total diet consumed. However, this food group had a lower proportion of proteins and fibers. Intake of ultra-processed foods was more frequent in females and being overweight was positively associated with the ingestion of ultra-processed foods. The high consumption of ultra-processed foods can contribute to weight gain. Therefore, the reduction of consumption of ultra-processed foods should be encouraged to improve eating habits.
RESUMEN Debido a su composición, los alimentos ultraprocesados pueden contribuir al exceso de peso. El objetivo del estudio fue verificar la asociación entre el consumo de alimentos ultraprocesados y el sobrepeso en adolescentes. Estudio transversal con 617 adolescentes. Se evaluaron los datos sociodemográficos, antropométricos y de consumo de alimentos. Se usaron análisis de regresión lineal para verificar la asociación. Los alimentos ultraprocesados presentaron mayores proporciones de carbohidratos, lípidos y grasas saturadas en relación con la dieta total consumida. Sin embargo, este grupo de alimentos tenía una menor proporción de proteínas y fibras. La ingesta de ultraprocesados fue más frecuente en las mujeres y el sobrepeso se asoció positivamente con la ingestión de alimentos ultraprocesados. El alto consumo de alimentos ultraprocesados puede contribuir al aumento de peso. Por lo tanto, se debe fomentar la reducción del consumo de alimentos ultraprocesados para mejorar los hábitos alimenticios.
Subject(s)
Humans , Nutritional Status , Adolescent , Prepared Foods , Feeding Behavior , Fast Foods , Obesity , Brazil , Cross-Sectional StudiesABSTRACT
Introducción: Las enfermedades transmitidas por alimentos (ETA) son consideradas como un problema de salud pública por el daño físico y económico que genera. Objetivo: Describir las características epidemiológicas y clínicas de los brotes de ETA en el Paraguay entre el 2015 y 2016. Metodología: Estudio descriptivo de corte transversal, con datos secundarios de la Dirección General de Vigilancia de la Salud. MSPyBS. Se calcularon frecuencias, medidas de tendencia central y proporción. Resultados: 14 brotes involucraron a 231personas, 56% mujeres (2015: 47%; 2016: 64%), 52% entre 5-14 años (2015: 57%; 2016: 47,5%). Las regiones sanitarias afectadas en 2015: Asunción (73%) y Central (19,8%), en tanto que en 2016: Caaguazú (42,5%) y Asunción (34,2%). En ambos años, se registran brotes en domicilios (2015: 14,4%; 2016: 5,8%) e instituciones educativas (2015: 4,5%; 2016: 35%). En un 62,8% (2015-2016) no se identifica el alimento sospechoso ingerido. El vómito fue síntoma más referido en 2015 (54,1%); en 2016 fue dolor abdominal (67,9%). El 44% de los casos se registraron en la semana epidemiológica (SE) 49 (2015) y el 42% en la SE 32 (2016). Conclusión: Para ambos periodos fueron similares las características de edad y sexo. Asunción se encuentra entre los primeros sitios de mayor notificación, identificándose como lugar de ingesta el domicilio o institución educativa en ambos periodos. Se observa deficiencias en cuanto al registro del alimento sospechoso y variaciones en cuanto a las manifestaciones clínicas y el periodo de tiempo en el que registraron el mayor número de casos (2015: verano; 2016: invierno) Palabras-clave: brote; enfermedades transmitidas por alimentos; vigilancia; Paraguay.
Introduction: Food borne diseases (ETA) is considered a public health problem due to the physical and economic damage it causes. Objective: To describe the epidemiological and clinical characteristics of ETA outbreaks in Paraguay between 2015 and 2016. Methodology: Cross-section descriptive study, with secondary data from the General Directorate of Health Surveillance. MSPyBS. Frequencies, measures of central tendency and proportion were calculated. Results: 14 outbreaks involved 231 people, 56% women (2015: 47%, 2016: 64%), 52% between 5-14 years (2015: 57%, 2016: 47.5%). The health regions affected in 2015: Asunción (73%) and Central (19.8%), while in 2016: Caaguazú (42.5%) and Asunción (34.2%). In both years, outbreaks were recorded in homes (2015: 14.4%, 2016: 5.8%) and educational institutions (2015: 4.5%, 2016: 35%). In 62.8% (2015-2016) the suspected ingested food is not identified. Vomiting was the most referred symptom in 2015 (54.1%); in 2016 it was abdominal pain (67.9%). 44% of the cases were registered in the epidemiological week (SE) 49 (2015) and 42% in EW 32 (2016). Conclusion: For both periods, the characteristics of age and sex were similar. Asunción is among the first sites of greater notification, identifying as place of intake the address or educational institution in both periods. Deficiencies are observed in the registration of suspect food and variations in clinical manifestations and the period of time in which they recorded the highest number of cases (2015: summer, 2016: winter) Key words: outbreak; foodborne diseases; surveillance; Paraguay
Subject(s)
Humans , Male , Female , Adolescent , Disease Outbreaks , Nutritional Epidemiology , Prepared FoodsABSTRACT
El aluminio puede ser consumido por personas a través de la contaminación de alimentos y el agua. Los metales pesados en alimentos de origen animal son un riesgo potencial para la salud de los consumidores. En algunos países, es una práctica habitual que las comidas cocinadas listas para el consumo se presenten y mantengan calientes en bandejas de aluminio en tiendas minoristas, como locales de comida rápida y supermercados. No hay información disponible sobre el desprendimiento de metal en este tipo de recipiente de conservación de alimentos. El objetivo de este estudio fue determinar la concentración de aluminio en la carne y en los líquidos de cocción almacenados en bandejas de aluminio descartables. El diseño del estudio incluyó carne bovina cocida almacenada sola, en una salsa acuosa de hierbas a pH 7, y en una salsa acuosa cítrica (a base de limón) a pH 4, para simular condiciones encontradas en la práctica minorista. El Comité Mixto FAO / OMS de Expertos en Aditivos Alimentarios estableció una ingesta semanal tolerable provisional de 2 mg Al kg-1 de peso corporal. Una sola porción de 250 g de carne en salsa ácida almacenada en una bandeja de aluminio calentada durante 1, 2, 4 u 8 horas contribuiría con 0,9%, 3,4%, 6,9% y 19,8% respectivamente de acuerdo al límite tolerable. Aunque la carne se mantiene caliente durante largos períodos en bandejas de aluminio descartable, el contenido de aluminio no se acerca a los límites actualmente recomendados. Este estudio proporciona datos que sugieren que puede ser prudente limitar el consumo de este tipo de comidas a base de carne con salsas ácidas almacenadas calientes por tiempos extendidos en contenedores de aluminio.
Aluminium can be consumed by people through contamination of foods and in water. Heavy metals in foods of animal origin are a potential risk to the health of consumers. It is common practice in some countries that ready-to-eat cooked meals are often presented and maintained hot in aluminium trays in retail outlets such as fast food take-out stores and supermarkets. There are not available information about the detachment of metal in this kind of container food preservation. The objective of this study was to determine the concentration of aluminium in meat and cooking liquids stored in disposable aluminium trays. The design of the study included cooked beef meat stored either alone, or in an aqueous sauce of herbs at pH 7, or in a citric (base of lemon) aqueous sauce at pH 4, to simulate a range of conditions found in retail practice. The Joint FAO/WHO Expert Committee on Food Additives established a provisional tolerable weekly intake of 2 mg Al kg body weight-1. A single 250 g portion of meat in acid sauce stored in a heated aluminium tray for 1, 2, 4, or 8 hours would contribute 0.9%, 3.4%, 6.9% or 19.8% towards this tolerable limit, respectively. Although the aluminium content in meat held warm for long periods in aluminium foil trays does not approach the consumption limits currently recommended, this study provides data that suggest that is may be prudent to limit consumption of ready-to eat meat-based meals with acid sauces stored warm in aluminium containers for extended times.
Subject(s)
Humans , Prepared Foods , Food Storage , Aluminum/toxicity , Meat , Cattle , Food Contamination , Food PackagingABSTRACT
O estudo analisou as temperaturas de alimentos dispostos nos balcões de distribuição de um Restaurante Universitário em Salvador - BA. Os dados foram analisados por frequência, média e desvio padrão no programa Microsoft Excel® versão 2010, analisados de acordo com Resolução da Diretoria Colegiada-RDC nº 216 e a portaria do Centro de Vigilância Sanitária nº5 de São Paulo. Foi observado que a frequência de temperatura dos alimentos arroz, guarnição e opção ovolactovegetariana dos dois balcões estiveram predominante maior que 30%, inferior a 60°C e as preparações/alimentos da cadeia fria predominante maior que 100%, superior a 10°C, necessitando de medidas corretivas e preventivas que garantam a qualidade e segurança dos alimentos fornecidos nesta Unidade de Alimentação e Nutrição.
Subject(s)
Prepared Foods , Food Storage/legislation & jurisprudence , Foods Equipment , Restaurants/legislation & jurisprudence , Temperature , Quality ControlABSTRACT
O monitoramento das temperaturas é uma conduta indispensável para se garantir a inocuidade do alimento, precisando ser constantemente executado. O presente estudo teve por objetivo avaliar a temperatura das preparações do almoço de uma Unidade de Alimentação e Nutrição. Foram aferidas as temperaturas de 43 preparações quentes e 12 preparações frias, durante 12 dias, no horário do almoço. As preparações como guarnições e saladas, apresentaram discordância em suas temperaturas, com um índice de adequação de 0% a 66,7%. Os registros das temperaturas e o preenchimento adequado de impressos são uteis para monitoramento e controle da qualidade das preparações servidas, impulsionando a adoção de medidas que auxiliem na conservação das temperaturas dentro do intervalo preconizado. Considerando a Unidade de Alimentação e Nutrição avaliada, a aquisição de um balcão térmico para preparações frias seria uma medida de correção necessária a ser implementada.
Subject(s)
Prepared Foods , Food Services/legislation & jurisprudence , Temperature , Quality ControlABSTRACT
Este estudo avaliou as adequações das temperaturas das cadeias quentes e frias de equipamentos utilizados para o armazenamento das refeições que são servidas em um Restaurante Universitário. As aferições das temperaturas dos equipamentos ocorreram com termômetro a laser e foram realizadas em maio de 2018, três vezes ao dia, durante 13 dias úteis. Foram realizadas análises de frequência relativa, média e desvio-padrão. Dos 18 equipamentos avaliados, 61% não atendiam aos critérios de temperatura para os alimentos ou preparações. Os equipamentos da cadeia fria não estavam em conformidade com as recomendações, mostrando a necessidade de investimentos na manutenção periódica dos equipamentos para garantir a segurança dos alimentos oferecidos na Unidade.
Subject(s)
Collective Feeding , Prepared Foods , Food Storage/legislation & jurisprudence , Foods Equipment , Temperature , Food SafetyABSTRACT
A gastronomia japonesa no Brasil tem conquistado cada vez mais adeptos, utilizando pescados crus ou in natura em seus pratos mais populares. A preparação do arroz utilizado na elaboração de sushi é complexa e exige cuidados quanto ao pH, visando manter o alimento seguro. O objetivo deste trabalho foi determinar o pH do arroz utilizado na preparação de sushi em cinco restaurantes japoneses na cidade de Porto Alegre/RS, avaliando o cumprimento da Portaria municipal 1109/2016. A matéria prima (arroz) utilizada para a preparação de sushi nos restaurantes estudados foi submetida à aferição de pH em dois momentos diferentes, logo após a cocção e após o tempero. Os restaurantes analisados apresentaram resultado favorável no que diz respeito ao pH, sendo os valores encontrados iguais ou menores que 4,5 conforme estipulado pela legislação municipal vigente.
Subject(s)
Prepared Foods , Hydrogen-Ion Concentration , Oryza/chemistry , Restaurants/legislation & jurisprudence , Raw Foods/standardsABSTRACT
Kefir é um leite fermentado, com propriedades terapêuticas e probióticas. Desta forma, objetivou-se elaborar e avaliar a composição físico-química do kefir natural e adicionado de mel de abelha. Para a elaboração do kefir foram utilizados leite UHT e grãos de kefir. Em seguida, foi realizada a mistura do kefir e do mel. Foram testadas quatro concentrações de mel na bebida kefir (F1: 5%; F2: 10%; F3: 15% e F4: 20%). Posteriormente, o produto foi embalado e armazenado a 4 ºC. Foram realizadas análises físico-químicas de pH, acidez, cinzas, umidade e atividade de água conforme as normas do Instituto Adolfo Lutz. Os dados foram submetidos à ANOVA e teste Tukey. O presente estudo demonstrou as diferentes concentrações de mel de abelhas adicionadas na bebida kefir influenciaram nas características físico-químicas, exceto para as cinzas.
Subject(s)
Animals , Chemical Phenomena , Kefir/analysis , Honey/analysis , Bees , Prepared FoodsABSTRACT
Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of surface uniformity. This study shows the potentiality of using MSM from tilapia filleting by-product for burgers, while the formulation of fishburgers with smaller amounts of MSM from washed carcass or with added condiments can result in improved sensory acceptance and potentiality of use.
Subject(s)
Cichlids , Prepared Foods , Condiments , Food CompositionABSTRACT
RESUMEN Los alimentos fritos son consumidos debido a sus características de palatabilidad y textura. Sin embargo, una limitante es el contenido de grasa que adquieren, lo cual es catalogado como un riesgo para la salud. Por lo tanto, se han desarrollado estrategias para controlar el proceso de fritura y obtener productos con bajos contenidos de grasa. La arepa con huevo (AH) es un alimento autóctono y consumido en Colombia. El objetivo de este estudio fue optimizar la fritura de AH, analizando la relación temperatura-tiempo sobre los atributos de calidad. Las muestras se formularon con masa de maíz y huevos de gallina, en forma de placa circular. La inmersión se realizó en aceite de palma®, utilizando un diseño central compuesto rotable. La humedad disminuyó con el aumento de los factores. Las muestras fritas a temperaturas altas y tiempos cortos absorbieron el menor contenido de grasa. La luminosidad disminuyó con el aumento de la temperatura, mientras que la variación del color y la dureza aumentaron con el tiempo del proceso. La deseabilidad máxima fue de 0,84 obteniendo la mejor combinación de los factores a 180,8 °C y 364,8 s. La optimización de la fritura hace posible obtener AH con bajo contenido de grasa.
ABSTRACT Fried foodstuffs are consumed by their characteristics of palatability and texture. However, one of the main disadvantages is the high oil content that these acquire, which is classified as a risk for health. Hence, strategies have been developed in order to control frying process and obtain products with a lower fat content. The arepa con huevo (AH) is an autochthonous and consumed foodstuff in Colombia. The objective of this study was to optimize the frying of AH, analyzing the temperature-time relationship on quality attributes. The samples were made in the form of a circular plate and were formulated with maize dough, and hen's eggs. The process was performed in refined palm oil® and a rotating composite central design was applied. Moisture decreased when increasing factors. The samples fried at high temperatures and short times had lowest oil uptake. The luminosity decreased with increasing temperature, whereas the color variation and the hardness increased with the time of the process. The desirability was 0.84 point where the best combination of factors was at 180.8 °C and 364.7 s. The optimization of the deep fat frying makes it possible to obtain AH with a low oil content.
Subject(s)
Humans , Oils , Zea mays , Eggs , Fats , Food , Prepared FoodsABSTRACT
RESUMEN Cuantificar los niveles de selenio en alimentos cocinados y consumidos en una zona endémica de arsénico y calcular las ingestas diarias para estudiar si contribuyen a disminuir la acción tóxica del arsénico. Se muestrearon n= 38 alimentos consumidos en comedores escolares y en una casa de familia de Taco Pozo. La cuantifícación se realizó con Flow Injection Hydride Generation Atomic Absorption Spectrometry (FI-HG-AAS). Para el cálculo de ingesta se consideró los pesos de las porciones de alimentos consumidos y el peso corporal de referencia para los individuos (adultos y menores) según la edad. Las concentraciones promedios de selenio en los desayunos/meriendas oscilan entre 32,2 a 69,1 ng/g peso húmedo (ph), los almuerzos/cenas entre 14,0 a 67,6 ng/g ph. La ingesta diaria total se encuentra entre 13,0 a 67,4 μg/día. Los desayunos presentaron mayores concentraciones que los almuerzos/cenas. Las ingestas diarias resultaron inferiores a la dosis diaria recomendada a excepción de uno de los puntos muestreados. Se estima que estas dietas no mitigarían los efectos tóxicos del arsénico, aumentando la posibilidad de apariciones de patologías asociadas a éste.
ABSTRACT Quantify selenium levels in cooked and consumed foods in an arsenic endemic area and calculate the daily intakes to study if they contribute to diminish the toxic action of arsenic. We sampled n= 38 foods consumed in school canteens and in a family home in Taco Pozo. Quantification was performed with Flow Injection Hydride Generation Atomic Absorption Spectrometry (FI-HG-AAS). The weights of the portions of food consumed and the reference body weight for individuals (adults and minors) according to age were considered for the calculation of intake. We quantified selenium levels in foods cooked and consumed in an arsenic-endemic area and calculated daily intake to study if consumption contributed to a decrease in the toxic activity of arsenic. Thirty-eight foods consumed in school cafeterias and in a family home in Taco Pozo were sampled. Quantification was performed using Flow Injection Hydride Generation Atomic Absorption Spectrometry (FI-HG-AAS). For consumption calculation, we considered portion weight of each food and the body weight of the individuals studied. The average selenium concentration in breakfast / snacks ranged from 32.2 to 69.1 ng/g wet weight (ww) and between 14.0 and 67.6 ng/g ww for lunches/dinners. The total daily intake was between 13.0 and 67.4 μg/day1. The daily intakes were lower than the recommended daily dose except for one of the points sampled. These diets do not help to mitigate the toxic effects of arsenic, thus increasing the possibility of occurrences of associated pathologies.
Subject(s)
Humans , Arsenic , Selenium , Prepared Foods , Antioxidants , Recommended Dietary AllowancesABSTRACT
Brucelosis es una zoonosis de distribución mundial. Argentina notifica 300 casos anuales. Entre agosto y octubre de 2015 diagnosticamos tres casos en un grupo familiar
The aim of the present report was to describe an outbreak of Brucellosis in a family group due to its unfrequency and etiological value. The infection caused by Brucella is a disease of animals (zoonoses) , and humans are accidental hosts. The major determinant of a human risk of acquiring the disease is the contact with infected animals. The genus Brucella contains four species pathogenic for humans: B. melitensis, B. abortus, B. suis and B. canis. Brucella are intracellular bacteria and among the species pathogenic for humans, B. melitensis are the most virulent. The organisms commonly enter the body through cuts in the skin of people handing infected animals or through their blood or secretions, and also the entry can include the respiratory or gastrointestinal tracts. Brucellosis exists worldwide, and Argentina reports 300 cases annually. Between August and October 2015, we diagnosed four cases in a family group: these cases are reported in the article.
Subject(s)
Humans , Male , Female , Adult , Middle Aged , Brucellosis/diagnosis , Brucellosis/therapy , Family , Epidemiology, Descriptive , Prepared FoodsABSTRACT
A lei que regulamenta o Programa Nacional de Alimentação Escolar refere que alimentação escolar é todo alimento oferecido no âmbito escolar, incluindo, dessa forma, as cantinas que comercializam alimentos. O estado de Sergipe não possui uma lei estadual específica que regulamente e fiscalize a comercialização de alimentos e bebidas nos estabelecimentos comerciais das escolas públicas estaduais de ensino fundamental e médio. Entretanto, a Portaria Interministerial n. 1.010/2006, instituiu as diretrizes para promover a alimentação saudável nas instituições de ensino em todo o território nacional. Este estudo teve o objetivo de analisar se os alimentos e as bebidas comercializados em cantinas de escolas públicas estaduais, localizadas no município de Aracaju, Sergipe, estavam de acordo com o recomendado pela Portaria Interministerial n. 1.010 de 2006. Trata-se de estudo descritivo transversal com aplicação de um questionário composto por duas seções de perguntas. A primeira, aplicada aos diretores ou responsáveis pelas escolas, e a segunda, aos cantineiros. Os dados coletados foram tabulados e analisados nos programas SPSS versão 22 e Excel 2010. Todas as cantinas escolares eram de responsabilidade de terceiros. Balas, pirulitos, salgados fritos e refrigerantes foram os produtos mais encontrados nos estabelecimentos, em desacordo com a legislação. As frutas foram um dos alimentos menos comercializados pelas cantinas. Concluiu-se que as cantinas escolares de escolas públicas estaduais localizadas no município de Aracaju não estavam adequadas às recomendações da Portaria n. 1.010/2006.
The law that regulates the National School Feeding Programme states that school food is all the food offered in schools, including canteens that sell food. The State of Sergipe has no specific state law to regulate and inspect the commercialization of food and beverages in stores of the state public elementary and high schools. However, the Interministerial Ordinance No. 1,010/2006 established guidelines to promote healthy alimentation in educational institutions throughout the country. This study aims to analyze if the food and the beverages sold in state public schools canteens, located in of Aracaju, Sergipe, are according to the recommended by the Interministerial Ordinance 1.010 from 2006. It is a cross-sectional descriptive study with a questionnaire consisting of two sections of questions. The first one applied to the directors or the responsible for the schools and the second applied to the canteen staff. The obtained data were tabulated and analyzed using the software SPSS, version 22 and Excel 2010. All school canteens are outsourced. Candies, lollipops, fried snacks and soft drinks were the most commonly found products at these establishments, in disaccord with the law. The fruits were the less commercialized foods at these canteens. In conclusion, state public school canteens located in of Aracaju are not adequate to the Ordinance 1.010 from 2006.
La ley que regula el Programa Nacional de Alimentación Escolar afirma que alimentación escolar es todo el alimento ofrecido en las escuelas, incluso, de esta manera, las cantinas que comercializan alimentos. El Estado de Sergipe no tiene una ley estadual específica para regular y supervisar la comercialización de alimentos y bebidas en los establecimientos comerciales de las escuelas públicas estaduales primaria y secundaria. Todavía, la Ordenanza interministerial n.° 1.010/2006, instituyó las directrices promover la alimentación saludable en las instituciones educativas en todo el país. Este estudio tiene el objetivo de analizar si la comida y las bebidas que se venden en los comedores de las escuelas públicas, que se encuentran en el municipio de Aracaju, Sergipe, están de acuerdo con las recomendaciones de la Ordenanza interministerial n. 1.010 de 2006. Tratase de un estudio descriptivo transversal con la aplicación de una encuesta compuesto por dos secciones de preguntas. La primera, aplicada a los directores o responsables por las escuelas, y, la segunda, a los cantineros. Los datos fueron tabulados y analizados en los programas SPSS versión 22 y Excel 2010. Todos los comedores escolares son responsabilidad de terceros. Caramelos, piruletas, salados fritos y refrescos fueran los productos más encontrados en los establecimientos, en desacuerdo con la legislación. Los frutos fueron uno de los alimentos menos comercializados por los comedores. Concluyóse que la comida y las bebidas que se venden en los comedores de las escuelas públicas que se encuentran en el municipio de Aracaju no se adaptan a las recomendaciones de la Ordenanza n. 1.010 de 2006.
Subject(s)
School Feeding , Prepared FoodsABSTRACT
In the present investigation, 10 tails from spectacled caimans (Caiman crocodilus) 2 Kg each, packed under vacuum at -20 ° C and stored for 8 days were used. A sausage was made with the lean meat and was evaluated by color, texture and sensory quality to observe freshness, conduct a sensory analysis and texture profile analysis (TPA). The color parameters were L*= 65.04, a*= -0.98 and b*= 0.98. Because of the high brightness it is considered a type of white meat. A cut strength measurement of 7.67 Kgf was obtained by Warner Bratzler method, which is considered as intermediate tenderness. The sausage was very well received by evaluators for taste. The TPA results of hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were 2.01 N, j -8.53, 0.83 0.74, 14.71 N and 12.26 N respectively, showing that spectacled caiman meat has good quality for the production of meat emulsions and, as the cooking loss percentage was 5.9%, also has good stability.
En la presente investigación, se utilizaron 10 colas de babilla (Caiman crocodilus) de 2 Kg cada una, empacadas al vacío a -20 °C y almacenadas durante 8 días. Con la carne magra se elaboró una salchicha a la cual se le evaluó el color, la textura y la calidad sensorial para observar su frescura y a una salchicha elaborada análisis sensorial y un análisis de perfil de textura (TPA). Los parámetros de color fueron L*= 65.04, a*= -0.98 y b*= 0.98, por lo que se considera un tipo de carne blanca lo cual está determinado por la alta luminosidad, se obtuvo una fuerza de corte con cizalla Warner Bratzler de 7,67 Kgf que se considera como de terneza intermedia. La salchicha elaborada presentó muy buena aceptación por parte de los evaluadores en cuanto a su sabor, en el TPA los resultados de dureza, adhesividad, elasticidad, cohesividad, gomosidad y masticabilidad fueron 2,01 N, -8,53 j, 0,83, 0,74, 14,71 N y 12,26 N respectivamente, evidenciando que la carne de babilla presenta una buena calidad para la elaboración de emulsiones cárnicas, además, presenta una buena estabilidad debido a que el porcentaje de pérdidas por cocción fue de 5,9 %.