Corrigendum to "Metabolic dysfunctions promoted by AIN-93G standard diet compared with three obesity-inducing diets in C57BL/6J mice" [Curr. Res. Physiol. (2022) 436-444].

[This corrects the article DOI: 10.1016/j.crphys.2022.11.001.].

Metabolic dysfunctions promoted by AIN-93G standard diet compared with three obesity-inducing diets in C57BL/6J mice.

Researchers from different fields have studied the causes of obesity and associated comorbidities, proposing ways to prevent and treat this condition by using a common animal model of obesity to create a profound energy imbalance in young adult rodents. However, to confirm the harmful effects of consuming a high-fat and hypercaloric diet, it is common to include normolipidic and normocaloric control groups in the experimental protocols. This study compared the effect of three experimental diets described in the literature - namely, a high-fat diet, a high-fat and high-sucrose diet, and a high-fat and high-fructose diet - to induce obesity in C57BL/6 J mice with the standard AIN-93G diet as a control. We hypothesize that the AIN diet formulation is not a good control in this type of experiment because this diet promotes weight gain and metabolic dysfunctions similar to the hypercaloric diet. The metabolic data of animals fed the AIN-93G diet were similar to those of the high-calorie groups (development of steatosis and hyperlipidemia). However, it is important to emphasize that the group fed a high-fat diet had a higher percentage of total fat (p = 0.0002) and abdominal fat (p = 0.013) compared to the other groups. Also, the high-fat group responded poorly to glucose and insulin tolerance tests, showing a picture of insulin resistance. As expected, the intake of the AIN-93G diet promotes metabolic alterations in the animals like the high-fat formulations. Therefore, although this diet continues to be used as the gold standard for growth and maintenance, it warrants a reassessment of its composition to minimize the metabolic changes observed in this study, thus updating its fitness as a normocaloric model of a standard rodent diet.

Non-nutrients and nutrients from Latin American fruits for the prevention of cardiovascular diseases.

Non-communicable diseases (NCDs) have been rapidly increasing; among them, cardiovascular diseases (CVDs) are responsible for around 1/3 of deaths in the world. Environmental factors play a central role in their development. Diet is a very important factor in this scenario, and the intake of fruits and vegetables has been considered as one of the critical strategies for reducing the risk of CVDs. Fruits are a source of micronutrients and bioactive compounds that could have cardioprotective effects through several distinct mechanisms, such as antioxidant, antithrombotic and antiplatelet activities, vasodilatation, improvement of plasma lipid profiles, and modulation of inflammatory signaling. Brazil has a very rich and unexplored biodiversity in its different biomes, with several types of fruit, which are a source of bioactive compounds and micronutrients with therapeutic properties. In this sense, this review shows the current knowledge regarding the cardioprotective properties of selected Latin American and Brazilian fruits, including their effects on the activation of platelets and on the inflammation processes involved in atherosclerosis and cardiovascular diseases.

Inter-relações entre Helicobacter pylori, sensação subjetiva de apetite e consumo alimentar / Interrelationship between Helicobacter pylori infection, subjective appetite sensation and food intake / Interrelaciones entre Helicobacter pylori, sensación subjetiva del apetito y consumo de alimentos

Objetivo: Avaliar o efeito da infecção por Helicobacter pylori (Hp) sobre a sensação subjetiva de apetite e consumo alimentar de pacientes usuários do Sistema Único de Saúde. Métodos: Trata-se de um estudo do tipo transversal, realizado em duas unidades de saúde durante o período de julho de 2012 a maio de 2013, em que foram avaliados 38 pacientes, 14 Hp positivos e 24 negativos, que relataram fazer apenas três refeições principais por dia. A presença da infecção foi investigada a partir de endoscopia digestiva alta. O consumo alimentar foi investigado por meio de dois recordatórios de 24 horas. A sensação subjetiva de apetite foi investigada utilizando-se a escala analógica visual (EAV) de apetite. Os pacientes foram estratificados em Hp positivos e Hp negativos. Para todas as análises considerou-se significante p<0,05. Resultados: Não houve diferença significante no consumo de energia e de macronutrientes, por refeição, entre os grupos. A sensação subjetiva do apetite antes e após cada refeição foi semelhante entre os grupos, exceto quanto à fome (p=0,016) e saciedade (p=0,008) no desjejum. Constatou-se a influência da refeição anterior na refeição subsequente, sendo estes achados mais evidentes entre os pacientes Hp negativos. Conclusão: O estudo aponta homogeneidade dos dois grupos avaliados no que tange a ingestão alimentar. A sensação subjetiva do apetite é diferente entre os grupos nos tópicos fome e saciedade relacionados ao desjejum. A relação entre as sensações percebidas ao final de uma refeição e início da subsequente é mais evidente entre pacientes Hp negativos.

Objective: To evaluate the effect of Helicobacter pylori (Hp) infection on the subjective appetite sensation and food intake of patients using the Unified Health System. Methods: This is a cross-sectional study, carried out in two health units during the period from July 2012 to May 2013, which evaluated 14 Hp-positive and 24 Hp-negative subjects, totaling 38 patients who reported having only three main meals per day. The presence of infection was investigated through upper endoscopy. Food intake was investigated by means of two 24-hour recalls. Subjective appetite sensation was investigated with use of the Visual Analog Scale of Appetite (VAS). The patients were stratified as Hp-positive and Hp-negative. For all analyses, the significance level was p<0.05. Results: There was no significant difference in the energy and macronutrients intake, per meal, between the groups. The subjective appetite sensation before and after each meal was similar between groups, except for hunger (p=0.016) and satiety (p=0.008) at breakfast. The influence of the previous meal on the subsequent one was verified, these findings being more evident among the Hp-negative patients. Conclusion: The study showed homogeneity of the two evaluated groups in regard to food intake. The subjective appetite sensation is different between the groups on the topics hunger and satiety related to breakfast. The relationship between the sensations perceived by the end of a meal and the beginning of the subsequent one is more evident in Hp-negative.

Objetivo: Evaluar el efecto de la infección por Helicobacter pylori (Hp) sobre la sensación subjetiva del apetito y el consumo de alimentos de pacientes usuarios del Sistema Único de Salud. Métodos: Se trata de un estudio del tipo transversal realizado en dos unidades de salud entre julio de 2012 y mayo de 2013 en el cual se evaluaron 38 pacientes siendo 14 Hp positivos y 24 negativos que relataron comer solamente tres veces al día. La presencia de la infección ha sido investigada en la endoscopia digestiva alta. El consumo de alimentos ha sido investigado a través de dos recordatorios de 24 horas. La sensación subjetiva del apetito ha sido investigada utilizando la Escala Analógica Visual de Apetito (EAV). Los pacientes fueron clasificados en Hp positivos y Hp negativos. Para todos los análisis se consideró significativo el p<0,05 Resultados: No hubo diferencia significativa entre los grupos para el consumo de energía y de macro nutrientes por comida. La sensación subjetiva del apetito antes y después de cada comida ha sido parecida entre los grupos, excepto respecto el hambre (p=0,016) y la saciedad (p=0,008) en ayunas. Se constató de modo más evidente entre los pacientes Hp negativos que la comida anterior influye en la siguiente. Conclusión: El estudio sugiere la homogeneidad de los dos grupos evaluados respecto la ingesta de alimentos. La sensación subjetiva del apetito es distinta entre los grupos respecto el hambre y la saciedad en ayunas. La relación entre las sensaciones percibidas al final de cada comida y el inicio de la siguiente es más evidente entre los pacientes Hp negativos.