Association between Mineral Intake and Cognition Evaluated by Montreal Cognitive Assessment (MoCA): A Cross-Sectional Study.

BACKGROUND: Mineral intake may protect against cognitive impairment (CI) and all-cause dementia, which affects a large number of adults worldwide. The aim of this study was to investigate the association between mineral intake and Montreal Cognitive Assessment (MoCA), which is a sensitive and specific test. METHODS: In total, 201 adults were included in a cross-sectional study. They completed a three-day dietary record to estimate their average daily intake of minerals. Contributions to dietary reference intakes (DRIs) were also calculated. The participants were divided into tertiles according to their mineral intake. CI classifications were determined via the MoCA (score < 26). Apolipoprotein E (APOE) genotyping was carried out, and the patients' anthropometric measurements and physical activity, health and personal data were collected. RESULTS: The prevalence of CI in this selective sample was 54.2% (34.3% females and 19.9% males). In women, being in the third tertiles of iron and manganese intake was associated with lower odds of having CI (OR [95% CI]: 0.32 [0.11 ± 0.93]; 0.33 [0.12 ± 0.93], p < 0.05). No significant differences were observed for any of the nutrients studied in men. CONCLUSIONS: These findings suggest that a low mineral intake, especially low iron and manganese intake in women, is associated with a worse cognition as assessed by MoCA.

Adherence to 24-h movement guidelines in Spanish schoolchildren and its association with insulin resistance: a cross-sectional study.

Introduction: Being more active, being less sedentary, and sleeping enough are associated with adequate body weight and adiposity in children. However, few researchers have analyzed these different lifestyle behaviors and the adherence to 24 h movement guidelines with respect to insulin resistance (IR) at school age. Therefore, we aimed to analyse the association between the adherence to 24 h movement guidelines (physical activity, sedentary time, sleep) and IR in Spanish schoolchildren. Methods: A cross-sectional study of 839 children (8-13 years, 51.1% girls) were studied. Anthropometric, biochemical, and lifestyle behavioral data were collected. IR was defined as HOMA-IR>3.16. Compliance with the 24 h movement guidelines were defined as ≥60 min/day of moderate and/or vigorous physical activity, < 120 min/day of screen time, and 9-11 h/day of sleep time. Associations between adherence to the 24 h movement guidelines and IR were performed by multivariate logistic regression analyses. Results: The IR in our sample was 5.0%, being higher in girls. Compliance with physical activity or screen time, but not with sleep recommendations, was associated with lower fasting glucose, fasting insulin, and HOMA-IR values. A low adherence to 24 h movement guidelines was associated with a higher risk of IR (odds ratio (95% CI): 2.150 [1.089-4.247]), especially in girls (odds ratio (95% CI): 2.800 [1.180-6.645]). Conclusion: Higher physical activity levels and lower screen times were associated with a lower risk of IR in schoolchildren, underlining the importance of adhering to as many healthy lifestyle recommendations as possible.

Realfood and Cancer: Analysis of the Reliability and Quality of YouTube Content.

This study analyzes the quality and reliability of videos related to nutrition and cancer on YouTube. STUDY DESIGN: An observational, retrospective, cross-sectional, time-limited study analyzing activity on the social network YouTube was proposed. METHODS: The information from the videos was extracted through an API search tool, using the NodeXL software. The criteria to select the videos on YouTube were the keywords "real food", "realfood", and "cancer" and the hashtags #realfood and #cancer were present, videos in English and videos available on 1 December 2022. RESULTS: The DISCERN value in the total number of videos viewed was 2.25 (±0.88) points, indicating low reliability. The videos uploaded by HRU represented only 20.8%. Videos suggesting that the use of foods defined as "real food" could cure cancer without the intervention of any other treatment accounted for 12.5%. Videos that provided external links to scientific/technical evidence verifying the information represented only 13.89% of the total number of videos. Of these videos, 70% corresponded to HRU. The DISCERN value for videos from HRU users was 3.05 (0.88), a value that reflects a good reliability of videos from these users. CONCLUSIONS: This study provides information on the content and quality of the videos that we can find on YouTube. We found videos of non-health users who do not base their content on any scientific evidence, with the danger that this entails for the population, but it also highlights that the videos published by HRU have greater reliability and quality, being better perceived by the population, so it is important to encourage healthcare professionals and health institutions to share verified information on YouTube.

Impacto del consumo de huevo en la situación nutricional de jóvenes adultos / Impact of egg consumption on the nutritional status of young adults

Los adultos jóvenes, en su paso desde la adolescencia hacia la vida adulta, deben afrontar cambios físicos, sociales y personales que pueden afectar a su salud. Sus requerimientos energéticos son menores que durante la adolescencia, pero pueden necesitar la misma cantidad o mayor de otros nutrientes esenciales, como folatos, vitamina C, vitamina D, calcio y hierro. Además, su estilo de vida cada vez más sedentario ha llevado a una alta prevalencia de sobrepeso y obesidad en este grupo. Sin embargo, a pesar de ser una etapa sensible a los problemas nutricionales, no se le ha prestado suficiente atención desde este punto de vista. En este contexto, el huevo destaca como un alimento de gran valor nutricional para los adultos jóvenes, dado que es una excelente fuente de proteínas, vitaminas y minerales. Además, el huevo es un alimento de alta densidad nutricional, lo que lo hace especialmente útil en el control de peso y en situaciones de bajas necesidades energéticas pero altas con respecto a otros nutrientes. El consumo de huevo en cantidades moderadas y como parte de una dieta equilibrada ayuda a seguir una dieta saludable en este grupo de población, lo que contribuye a mejorar su salud actual y futura. (AU)

Young adults move from adolescence into adulthood, and they face physical, social and personal changes that can affect their health. Regarding their nutritional needs, their energy requirements are lower than during adolescence, but they may need the same or higher amounts of other essential nutrients, such as folate, vitamin C, vitamin D, calcium, and iron. Furthermore, their increasingly sedentary lifestyle has led to a high prevalence of overweight and obesity in this group. However, despite being a vulnerable stage to nutritional problems, not enough attention has been paid to it from this point of view. In this context, eggs stand out as a food of great nutritional value for young adults, as they are an excellent source of protein, vitamins, and minerals. In addition, eggs are a nutritionally dense food, which makes them particularly useful in weight control and in situations with low energy requirements but high demands for other nutrients. Moderate egg consumption as part of a balanced diet helps to follow a healthy diet in this population group, contributing to improve their current and future health. (AU)

Problemática nutricional de mujeres cis y trans / Nutritional problems in cis and trans women

El colectivo femenino merece una especial atención debido a los diferentes requerimientos que tienen en comparación con el colectivo masculino.De la misma manera, se necesita atender de manera individualizada al colectivo transgénero. En concreto, las mujeres trans tienen más riesgo desufrir infartos o accidentes isquémicos, entre otras enfermedades, y también tienen mayor riesgo de desarrollar trastornos del comportamientoalimentario y peor control de peso y percepción de su imagen. La terapia hormonal de reafirmación de género en mujeres trans modifica sucomposición corporal y también puede aumentar el riesgo de padecer algunas patologías. Las necesidades nutricionales de las mujeres cisgéneroson diferentes a las de los varones, y también tienen necesidades especiales las mujeres trans, que pueden depender del seguimiento o no de untratamiento hormonal. Los estudios dietéticos, aunque escasos, sugieren que las mujeres transgénero tienen unos hábitos dietéticos y un estilode vida menos saludables. Es necesario profundizar en el estudio de la situación nutricional del colectivo femenino, atendiendo a la diversidad delmismo, y desarrollar estándares y referencias adecuadas a cada caso que permitan una mejor atención de las necesidades de estos colectivos. (AU)

Women deserve special attention due to the different requirements they have in comparison with men. In the same way, transgender womenneed individualized attention. Transgender women are at greater risk of suffering heart attacks or ischemic accidents, among other diseases,and are also at greater risk of developing eating disorders, poorer weight control and poorer perception of their image. Hormone therapy forgender reaffirmation in trans women modifies their body composition, and may also increase the risk of suffering from some pathologies. Thenutritional needs of cisgender women are different from those of men, and trans women also have special needs, which may depend on whetheror not they follow hormone therapy. Dietary studies, although scarce, suggest that transgender women have poor dietary habits and lifestyle. It isnecessary to deepen the study of the nutritional situation of the female group, considering its diversity, and to develop standards and referencesappropriate to each case that allow better attention to the needs of these groups. (AU)

Enfermedad de Alzheimer. Evidencia actual sobre el papel preventivo de la nutrición / Alzheimer's disease. Current evidence on the preventive role of nutrition

Introducción: en las últimas décadas, se ha observado un incremento significativo en la incidencia de la enfermedad de Alzheimer (EA). En la actualidad, no se dispone de tratamientos farmacológicos efectivos, lo que hace que las medidas preventivas sean particularmente importantes.Objetivo: analizar la evidencia científica disponible sobre factores nutricionales y dietéticos y su asociación con la prevención de la EA.Métodos: se llevó a cabo una revisión de la literatura científica sobre factores nutricionales y dietéticos relacionados con la prevención de la EA.Resultados: diversos componentes de la dieta se han asociado positivamente con la prevención de la EA. Estos incluyen hidratos de carbono complejos, fibra, omega-3, proteínas de origen vegetal, vitaminas (folatos, colina, vitamina D, C, B6 y B9), zinc y algunos compuestos bioactivos como los flavonoles, y los probióticos. El seguimiento de las dietas mediterránea, Dietary Approaches to Stop Hypertension (DASH) y Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) se ha asociado con un menor de riesgo de desarrollar la enfermedad.Conclusión: la nutrición podría tener un papel protector frente a la EA, aunque se requieren más estudios al respecto. (AU)

Introduction: in the last decades, a significant increase in the incidence of Alzheimer's disease (AD) has been observed. Currently, there are no effective pharmacological treatments available, which makes preventive measures particularly important.Objective: to analyze the available scientific evidence on nutritional and dietary factors and their association with AD prevention.Methods: a review of nutritional and dietary factors related to the prevention of AD was conducted.Results: several dietary components have been positively associated with AD prevention, including intake of complex carbohydrates, fiber, omega-3, plant-based proteins, vitamins (folates, choline, vitamin D, C, B6 and B9), zinc, some bioactive compounds such as flavonols and probiotics. Following the Mediterranean, Dietary Approaches to Stop Hypertension (DASH) y Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets has been associated with a lower risk of developing the disease.Conclusion: nutrition may have a protective role against AD, although further studies are needed in this regard. (AU)

Protocolo de actuación en el abordaje dietético y nutricional en pacientes con disfagia / Protocol of action in the dietary and nutritional approach in patients with dysphagia

Introducción: la disfagia se clasifica dentro de los “síntomas y signos que involucran el sistema digestivo y el abdomen” en la ClasificaciónInternacional de Enfermedades (CIE-10, código R13). Dicho síntoma se produce en la región de la faringe, el esternón o el xifoides como resultado de la obstrucción del paso de alimentos de la boca al estómago o al cardias, y se ha convertido en una de las causas más importantesque afecta a la ingesta adecuada de energía y nutrientes. Un abordaje dietético y nutricional óptimo desempeña un papel crucial en el manejode la disfagia. El objetivo principal de dicho abordaje es garantizar una alimentación segura y suficiente para prevenir la desnutrición y lascomplicaciones asociadas a la disfagia.Objetivos: establecer un protocolo de actuación para realizar, de forma eficaz, el abordaje dietético y nutricional en pacientes con disfagia enbase a la evidencia científica existente.Métodos: se llevó a cabo una revisión de la literatura científica sobre el abordaje dietético-nutricional de la disfagia.Resultados: el abordaje dietético y nutricional en pacientes con disfagia requiere un enfoque multidisciplinar y personalizado, y es fundamentalpara mejorar la calidad de vida de los pacientes con disfagia. A través de la implementación del protocolo de actuación basado en la evidencia,se puede garantizar: prevenir la aspiración y asegurar una deglución segura, y modificación de texturas de los diferentes alimentos (promoviendode esta forma la ingesta adecuada de nutrientes y líquidos para evitar la desnutrición y la deshidratación).Conclusión: un manejo adecuado y protocolizado, desde el punto de vista dietético y nutricional, puede llegar a tener un impacto significativoen la calidad de vida de los pacientes, mejorando su bienestar y previniendo complicaciones asociadas a esta condición. (AU)

Introduction: dysphagia is classified under “symptoms and signs involving the digestive system and abdomen” in the International Classificationof Diseases (ICD-10, code R13). It is defined as obstruction in the region of the pharynx, sternum or xiphoid because of obstruction of the passageof food from the mouth to the stomach or cardia, and has become one of the most important causes affecting the adequate intake of energy andnutrients. An optimal dietary and nutritional approach plays a crucial role in the management of dysphagia. The main goal of such an approachis to ensure safe and sufficient nutrition to prevent malnutrition and complications associated with dysphagia.Objectives: to establish an action protocol for an effective dietary and nutritional approach in patients with dysphagia based on the existingscientific evidence.Methods: a review of the scientific literature on the dietary-nutritional approach to dysphagia was carried out.Results: the dietary and nutritional approach in patients with dysphagia requires a multidisciplinary and personalized approach and is essential toimprove the quality of life of patients with dysphagia. Through the implementation of an evidence-based action protocol, it is possible to guaranteepreventing aspiration and ensuring safe swallowing and modification of textures of different foods (thus promoting adequate intake of nutrientsand fluids to avoid malnutrition and dehydration).Conclusion: adequate and protocolized management, from a dietary and nutritional point of view, can have a significant impact on the qualityof life of patients, improving their well-being and preventing complications associated with this condition. (AU)

Effects of Beetroot Juice Supplementation on Performance and Fatigue in a 30-s All-Out Sprint Exercise: A Randomized, Double-Blind Cross-Over Study.

As a nitric oxide precursor, beetroot juice (BJ) is known to enhance high-intensity exercise performance (80⁻100% VO2max) yet its impacts on higher intensity sprint exercise (>100% VO2max) remain to be established. This study sought to examine the effects of BJ supplementation on performance and subsequent fatigue during an all-out sprint exercise. Using a randomized cross-over, double-blind, placebo-controlled design, 15 healthy resistance-trained men (22.4 ± 1.6 years) ingested 70 mL of either BJ or placebo. Three hours later, participants undertook a 30-s all-out Wingate test. Before and after the sprint exercise and at 30 s and 180 s post-exercise, three countermovement jumps (CMJ) were performed and blood lactate samples were obtained. Compared to placebo, BJ consumption improved peak (placebo vs. BJ, 848 ± 134 vs. 881 ± 135 W; p = 0.049) and mean (641 ± 91 vs. 666 ± 100 W; p = 0.023) power output and also reduced the time taken to reach Wpeak in the Wingate test (8.9 ± 1.4 vs. 7.3 ± 0.9 s; p = 0.003). No differences were detected in the fatigue index. In addition, while over time CMJ height and power diminished (ANOVA p < 0.001) and blood lactate levels increased (ANOVA p < 0.001), no supplementation effect was observed. Our findings indicate that while BJ supplementation improved performance at the 30-s cycling sprint, this improvement was not accompanied by differences in fatigue during or after this type of exercise.

Intake and Dietary Food Sources of Fibre in Spain: Differences with Regard to the Prevalence of Excess Body Weight and Abdominal Obesity in Adults of the ANIBES Study.

The aim was to study the intake and food sources of fibre in a representative sample of Spanish adults and to analyse its association with excess body weight and abdominal obesity. A sample of 1655 adults (18-64 years) from the ANIBES ("Anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles") cross-sectional study was analysed. Fibre intake and dietary food sources were determined by using a three-day dietary record. Misreporters were identified using the protocol of the European Food Safety Authority. Mean (standard deviation) fibre intake was 12.59 (5.66) g/day in the whole sample and 15.88 (6.29) g/day in the plausible reporters. Mean fibre intake, both in the whole sample and the plausible reporters, was below the adequate intake established by European Food Safety Authority (EFSA) and the Institute of Medicine of the United States (IOM). Main fibre dietary food sources were grains, followed by vegetables, fruits, and pulses. In the whole sample, considering sex, and after adjusting for age and physical activity, mean (standard error) fibre intake (adjusted by energy intake) was higher in subjects who had normal weight (NW) 13.40 (0.184) g/day, without abdominal obesity 13.56 (0.192) g/day or without excess body weight and/or abdominal obesity 13.56 (0.207) g/day compared to those who were overweight (OW) 12.31 (0.195) g/day, p < 0.001 or obese (OB) 11.83 (0.266) g/day, p < 0.001, with abdominal obesity 12.09 (0.157) g/day, p < 0.001 or with excess body weight and/or abdominal obesity 12.22 (0.148) g/day, p < 0.001. There were no significant differences in relation with the fibre intake according to the body mass index (BMI), presence or absence of abdominal obesity or excess body weight and/or abdominal obesity in the plausible reporters. Fibre from afternoon snacks was higher in subjects with NW (6.92%) and without abdominal obesity (6.97%) or without excess body weight and/or abdominal obesity (7.20%), than those with OW (5.30%), p < 0.05 or OB (4.79%), p < 0.05, with abdominal obesity (5.18%), p < 0.01, or with excess body weight and/or abdominal obesity (5.21%), p < 0.01, in the whole sample. Conversely, these differences were not observed in the plausible reporters. The present study demonstrates an insufficient fibre intake both in the whole sample and in the plausible reporters and confirms its association with excess body weight and abdominal obesity only when the whole sample was considered.

Adequacy of Usual Vitamin and Mineral Intake in Spanish Children and Adolescents: ENALIA Study.

Background: The National Dietary Survey on the Child and Adolescent Population in Spain (ENALIA) provides data to assess the usual micronutrient intake among Spanish infants, children, and adolescents. Methods: Cross-sectional survey (November 2012-July 2014) of a representative sample of Spanish children and adolescents (six months-17 years) (n = 1862). Dietary information was collected using two non-consecutive one-day food diaries (six months-10 years old) or two 24 h dietary recalls (11 years and older) separated by at least 14 days. Estimates were calculated using the Iowa State University method and PC-SIDE software (version 1.0, department of statistics, center for agricultural and rural development, Ames, IA, USA) to account for within- and between-person variation. Results: Usual intake of vitamin D was insufficient in practically all individuals. Vitamin E, folate, and calcium were insufficient, especially from nine years of age, and magnesium and iodine from 14 years of age. The percentage of subjects with insufficient intakes was higher among females. Sodium intake was excessive in a considerable percentage of the population, especially in males, and it increased with age. Finally, over half of children under four years of age had zinc usual intakes that exceeded the Tolerable Upper Level. Conclusion: Vitamin and mineral intake in Spain should be improved, especially in late childhood and adolescence. Nutritional intervention and educational strategies are needed to promote healthy eating habits and correct micronutrient inadequacies in Spanish children and adolescents.

Antioxidant status in a group of institutionalised elderly people with chronic obstructive pulmonary disease.

Chronic obstructive pulmonary disease (COPD) is one of the most important and prevalent diseases suffered by the elderly. Evidence exists that its onset and severity might be conditioned by antioxidant status. The aim of the present study was to investigate the relationship between antioxidant status and COPD in institutionalised elderly people. In all, 183 elderly people aged >65 years (twenty-one had COPD and 160 healthy controls) were studied. The subjects' diets were investigated via the use of precise individual weighing for 7 d. Body weight, height, and biceps and triceps skinfold thickness were measured, and body fat (kg) and BMI (kg/m2) were calculated. Serum retinol, α-tocopherol, ß-carotene and vitamin C levels were determined. Subjects with COPD ate less fruits than healthy controls (117 (sd 52) v. 192 (sd 161) g/d), their coverage of the recommended intake of vitamin C was smaller (150 (sd 45) v. 191 (sd 88) %; note that both exceeded 100 %) and their diets had a lower antioxidant capacity (6558 (sd 2381) v. 9328 (sd 5367) mmol trolox equivalent/d). Those with COPD had lower serum vitamin C and α-tocopherol concentrations than healthy controls (32·4 (sd 15·3) v. 41·5 (sd 14·8) µmol/l and 12·1 (sd 3·2) v. 13·9 (sd 2·8) µmol/l, respectively). In addition, subjects with α-tocopherol <14·1µmol/l (50th percentile) were at 6·43 times greater risk of having COPD than those subjects with ≥14·1µmol/l (OR 6·43; 95 % CI 1·17, 35·24; P<0·05), taking sex, age, use of tobacco, body fat and vitamin E intake as covariables. Subjects with COPD had diets of poorer antioxidant quality, especially with respect to vitamins C and E, compared with healthy controls.

Role of eggs consumption in women at different life stages.

Although women need less energy than men, their recommended dietary intakes for some nutrients are similar or even higher. Some physiological situations can highlight those differences, such as growth, pregnancy, lactation and menopause. Nutritional deficiencies may impact on growth, fertility, pregnancy and newborn health, so in this context eggs are a food of great interest because of its essential and highly bioavailable nutrients, while providing few calories. In addition, and bearing in mind that life expectancy for women is generally higher than that of men, the likelihood of suffering chronic diseases and for a longer time is high. In this sense, eggs are very nutritive food, inexpensive and easy to prepare, easy to chew and digest, and are especially suitable for women in old age or more fragile situations. Nutrients and bioactive substances provided by eggs can help prevent chronic diseases and improve the health of women in the last stages of their life.

Las mujeres necesitan menos energía que los hombres, pero sus ingestas recomendadas de algunos nutrientes son iguales o incluso superiores. Algunas situaciones fisiológicas pueden aumentar aún más estas diferencias, como ocurre durante el crecimiento, el embarazo, la lactancia o la menopausia. Las deficiencias nutricionales pueden tener consecuencias adversas sobre el crecimiento y desarrollo, la fertilidad, el desarrollo del embarazo y la salud del recién nacido. En este contexto, el huevo es un alimento de gran interés debido a que contiene nutrientes esenciales y altamente biodisponibles, y bajo contenido calórico. Además, teniendo en cuenta que la esperanza de vida para la mujer es mayor que para el hombre, la probabilidad de padecer enfermedades crónicas y durante más tiempo aumenta. Los huevos son alimentos altamente nutritivos, baratos, fáciles de preparar y fáciles de masticar y digerir, y especialmente útiles para la mujer en la ancianidad y en situaciones de mayor fragilidad. Los nutrientes y las sustancias bioactivas del huevo ayudan a prevenir enfermedades crónicas y a mejorar la salud de las mujeres en las últimas etapas de su vida.

Role of eggs consumption in women at different life stages / Papel del huevo en la alimentación de la mujer en distintas etapas de su vida

Although women need less energy than men, their recommended dietary intakes for some nutrients are similar or even higher. Some physiological situations can highlight those differences, such as growth, pregnancy, lactation and menopause. Nutritional deficiencies may impact on growth, fertility, pregnancy and newborn health, so in this context eggs are a food of great interest because of its essential and highly bioavailable nutrients, while providing few calories. In addition, and bearing in mind that life expectancy for women is generally higher than that of men, the likelihood of suffering chronic diseases and for a longer time is high. In this sense, eggs are very nutritive food, inexpensive and easy to prepare, easy to chew and digest, and are especially suitable for women in old age or more fragile situations. Nutrients and bioactive substances provided by eggs can help prevent chronic diseases and improve the health of women in the last stages of their life (AU)

Las mujeres necesitan menos energía que los hombres, pero sus ingestas recomendadas de algunos nutrientes son iguales o incluso superiores. Algunas situaciones fisiológicas pueden aumentar aún más estas diferencias, como ocurre durante el crecimiento, el embarazo, la lactancia o la menopausia. Las deficiencias nutricionales pueden tener consecuencias adversas sobre el crecimiento y desarrollo, la fertilidad, el desarrollo del embarazo y la salud del recién nacido. En este contexto, el huevo es un alimento de gran interés debido a que contiene nutrientes esenciales y altamente biodisponibles, y bajo contenido calórico. Además, teniendo en cuenta que la esperanza de vida para la mujer es mayor que para el hombre, la probabilidad de padecer enfermedades crónicas y durante más tiempo aumenta. Los huevos son alimentos altamente nutritivos, baratos, fáciles de preparar y fáciles de masticar y digerir, y especialmente útiles para la mujer en la ancianidad y en situaciones de mayor fragilidad. Los nutrientes y las sustancias bioactivas del huevo ayudan a prevenir enfermedades crónicas y a mejorar la salud de las mujeres en las últimas etapas de su vida (AU)

Relationship between 24 h urinary potassium and diet quality in the adult Spanish population.

OBJECTIVE: To study the relationship between diet quality and 24 h urinary K excretion. DESIGN: K was measured in 24 h urine samples, while diet was studied using a 24 h recall method over two consecutive days. Diet quality was determined using the Healthy Eating Index (HEI). The body weight, height and body composition of all participants were recorded, and the BMI of each calculated. SETTING: Representative members of the adult Spanish population from the FANPE Study ('Fuentes Alimentarias de Nutrientes en Población Española'; Dietary Sources of Nutrients in the Spanish Population). SUBJECTS: The final sample size was 329 participants aged 18-60 years. RESULTS: Participants with a 24 h urinary K excretion ≥ 93 mmol/d (group AP = adequate potassium) had greater self-reported K intakes, consumed more fruit and vegetables, had a more varied diet and had better HEI scores than those with a 24 h urinary K excretion <93 mmol/d (group IP = inadequate potassium). A significant positive correlation was seen between 24 h urinary K and dietary variety and the number of servings of fruits, vegetables and dairy products consumed, and between each of these and the HEI after correcting for age, sex, BMI, coefficient of activity, energy intake and the under-reporting of energy intake. AP participants were less likely to have an inadequate diet (HEI score <50) than IP participants (OR =0.439; 95 % CI 0.201, 0.961; P=0.039). CONCLUSIONS: Diet quality, measured by the HEI, is correlated with 24 h urinary K excretion in Spanish adults.

[Vitamin K adequacy ina representative sample of Spanish adults. Dietary determinants]. / Adecuación de la ingesta de vitamina K en una muestra representativa de adultos Españoles; condicionantes dietéticas.

BACKGROUND: Vitamin K is an essential element in the coagulation, which is also involved in gamma-carboxylation reactions of proteins as osteocalcin, which may exert a protective effect against age-dependent bone loss. But there is also evidence that both osteocalcin as vitamin K can have a benefit on the metabolism of glucose, insulin sensitivity and type 2 diabetes mellitus. Therefore, the aim of the present study is to analyse the adequacy of vitamin K intake and food sources in a representative sample of Spanish adults. METHODS: A sample of 1068 adults (521 men and 547 women) with ages ranging from 17 to 60 years, was selected in ten Spanish provinces to constitute a representative sample of the population nationwide. The dietary study was carried out by using a "Food record questionnaire" for 3 consecutive days, including a Sunday. Personal, anthropometric and health data were also collected. RESULTS: The intake of vitamin K (170.2 ± 14.5 µg/day) was lower than the established adequate intake for vitamin in the 30.2% of the studied participants. Vitamin intake increases with age (r = 0.201, p < 0.05), in fact, those participants who meet the adequate intake are older (34.5 ± 12.8 years) than those who do not meet the adequate intake (with a mean age 29.1 ± 11.9 years) (p < 0.001). Vitamin K intake also increases with weight (r = 0.106, p < 0.05) and height (r = 0.282, p < 0.05), however the participants with overweight/obesity have a significantly lower intake (168.2 ± 13.5 g/day) than those individuals with normal weight (171.1 ± 14.9 µg/day) (p < 0.01). The major food source of vitamin K are vegetables (45.35% of the intake comes from this food group), followed by fats and oils (13.28%), pulses (11.69%), meat (10.62%), cereals (5.33%) and fruits (4.60%). Meeting adequate intake for vitamin K is favoured by the increase in the consumption of vegetables (OR 0.329; CI95%: 0.279, 0.387), dairy (OR 0.815; CI95%: 0.690, 0.963), pulses (OR 0.091; CI95%: 0.054, 0.154) and fruits (OR 0.774; CI95%: 0.677, 0.885) (p < 0.001). A positive correlation was found between vegetable consumption and the intake of vitamin K (r = 0.432, p < 0.001). Adults with an inadequate intake of vitamin K have a lower consumption of vegetables (2.04 ± 1.16 servings/day) than adults with adequate intake (3.78 ± 1.65 servings/day) (p < 0.001). CONCLUSIONS: The intake of vitamin K was lower than adequate intake in a significant percentage of the Spanish population (30.2%), which highlights the need to increase the consumption of vegetables, the major source of the vitamin (which are consumed in insufficient amount, by the 49.6% of the studied population), and to improve the diet as a whole, monitoring the intake of vitamin K, in order to obtain a nutritional and health benefit.

Adecuación de la ingesta de vitamina K en una muestra representativa de adultos españoles; condicionantes dietéticos / Vitamin K adequacy ina representative sample of spanish adults. Dietary determinants

Fundamentos: La vitamina K es un elemento esencial en la coagulación, que también participa en reacciones de gama-carboxilación de proteínas como la osteocalcina, pudiendo ejercer un papel protector frente a la pérdida ósea relacionada con la edad. También hay evidencias de que tanto la osteocalcina como la vitamina K pueden ejercer un beneficio en el metabolismo de la glucosa, sensibilidad a la insulina y diabetes tipo 2. Por ello, el objeto del presente estudio es analizar la adecuación de la ingesta de vitamina K y sus fuentes dietéticas en una muestra representativa de adultos españoles. Métodos: Se ha estudiado un colectivo de 1068 adultos (521 varones y 547 mujeres) de 17 a 60 años, seleccionados en diez provincias españolas, que constituyen una muestra representativa de la población, a nivel nacional. El estudio dietético se realizó por "Registro del consumo de alimentos" durante 3 días consecutivos, incluyendo un domingo, recogiendo también datos personales, sanitarios y antropométricos de los individuos estudiados. Resultados: El aporte de vitamina K (170,2 ± 14,5 μg/día) fue menor a las ingestas adecuadas marcadas para la vitamina en el 30,2% de los estudiados. Se observa un aumento en la ingesta de la vitamina con la edad (r = 0,201, p < 0,05), de hecho las personas que alcanzan las ingestas adecuadas tienen mayor edad (34,5 ± 12,8 años) que las que no alcanzan estas ingestas adecuadas (con edad media de 29,1 ± 11,9 años) (p < 0,001). La ingesta de vitamina K también aumenta con el peso (r = 0,106, p < 0,05) y con la talla (r = 0,282, p < 0,05), sin embargo los individuos con sobrepeso/ obesidad tienen una ingesta (168,2 ± 13,5 μg/día), significativamente inferior a la observada en individuos con menor peso (171,1 ± 14,9 μg/día) (p < 0,01). La principal fuente alimentaría de vitamina K son las verduras (un 45,35% de la ingesta procede de este grupo de alimentos), aunque también se pueden citar como fuentes de la vitamina las grasas y aceites (13,28%), legumbres (11,69%), carnes (10,62%), cereales (5,33%) y frutas (4,60%). El alcanzar la ingesta adecuada de vitamina K se ve favorecido por el aumento en el consumo de verduras y hortalizas (OR 0,329; 95% CI 0,279, 0,387), lácteos (OR 0,815; 95% CI 0,690, 0,963), legumbres (OR 0,091; 95% CI 0,054, 0,154) y frutas (OR 0,774; 95% CI 0,677, 0,885) (p < 0,001). El consumo de vegetales muestra una asociación directa con la ingesta de la vitamina (r = 0,432), y se comprueba que los adultos con ingesta insuficiente de vitamina K tienen un consumo de verduras y hortalizas (2,04 ± 1,16 raciones/día) menor que los adultos con ingesta adecuada (3,78 ± 1,65 raciones/día) (p < 0,001). Conclusiones: La ingesta de vitamina K es inferior a la ingesta adecuada en un porcentaje apreciable de la población española (30,2%), lo que pone de relieve la necesidad de incrementar el consumo de verduras y hortalizas, principal fuente de la vitamina (que son consumidas en cantidad insuficiente por un 49,6% de los estudiados), y de mejorar la dieta en su conjunto, vigilando el aporte de vitamina K, para conseguir un beneficio nutricional y sanitario (AU)

Background: Vitamin K is an essential element in the coagulation, which is also involved in gamma-carboxylation reactions of proteins as osteocalcin, which may exert a protective effect against age-dependent bone loss. But there is also evidence that both osteocalcin as vitamin K can have a benefit on the metabolism of glucose, insulin sensitivity and type 2 diabetes mellitus. Therefore, the aim of the present study is to analyse the adequacy of vitamin K intake and food sources in a representative sample of Spanish adults. Methods: A sample of 1068 adults (521 men and 547 women) with ages ranging from 17 to 60 years, was selected in ten Spanish provinces to constitute a representative sample of the population nationwide. The dietary study was carried out by using a "Food record questionnaire" for 3 consecutive days, including a Sunday. Personal, anthropometric and health data were also collected. Results: The intake of vitamin K (170.2 ± 14.5 μg/day) was lower than the established adequate intake for vitamin in the 30.2% of the studied participants. Vitamin intake increases with age (r = 0.201, p < 0.05), in fact, those participants who meet the adequate intake are older (34.5 ± 12.8 years) than those who do not meet the adequate intake (with a mean age 29.1 ± 11.9 years) (p < 0.001). Vitamin K intake also increases with weight (r = 0.106, p < 0.05) and height (r = 0.282, p < 0.05), however the participants with overweight/obesity have a significantly lower intake (168.2 ± 13.5 μg/day) than those individuals with normal weight (171.1 ± 14.9 μg/day) (p < 0.01). The major food source of vitamin K are vegetables (45.35% of the intake comes from this food group), followed by fats and oils (13.28%), pulses (11.69%), meat (10.62%), cereals (5.33%) and fruits (4.60%). Meeting adequate intake for vitamin K is favoured by the increase in the consumption of vegetables (OR 0.329; CI95%: 0.279, 0.387), dairy (OR 0.815; CI95%: 0.690, 0.963), pulses (OR 0.091; CI95%: 0.054, 0.154) and fruits (OR 0.774; CI95%: 0.677, 0.885) (p < 0.001). A positive correlation was found between vegetable consumption and the intake of vitamin K (r = 0.432, p < 0.001). Adults with an inadequate intake of vitamin K have a lower consumption of vegetables (2.04 ± 1.16 servings/day) than adults with adequate intake (3.78 ± 1.65 servings/day) (p < 0.001). Conclusions: The intake of vitamin K was lower than adequate intake in a significant percentage of the Spanish population (30.2%), which highlights the need to increase the consumption of vegetables, the major source of the vitamin (which are consumed in insufficient amount, by the 49.6% of the studied population), and to improve the diet as a whole, monitoring the intake of vitamin K, in order to obtain a nutritional and health benefit (AU)

Dietary total antioxidant capacity and current asthma in Spanish schoolchildren: a case control-control study.

UNLABELLED: The aim of this work was to study the relationship between dietary total antioxidant capacity (TAC) and current asthma in a group of Spanish schoolchildren. A total of 78 Spanish schoolchildren (26 asthmatic and 52 healthy controls) were randomly selected from a cohort of 564 children (9-12 years of age). The weight and height of all subjects were recorded. A questionnaire, completed by the subjects' parents, was used to obtain personal and health information. Current asthma was established when children had ever had asthma, they had been diagnosed with asthma by a physician, and they had been treated with medications at some time in the previous 12 months. Food intake was monitored using a 3-day food record. All consumed foods were converted into energy and nutrients. Dietary TAC was evaluated using the ferric reducing antioxidant power (FRAP), radical-trapping antioxidant parameter (TRAP), and Trolox equivalent antioxidant capacity (TEAC) assays. The TAC measured using all the assays was significantly lower in children with asthma than in children without this condition (2.95 (2.10-3.75) mmol Fe(II)/day vs. 3.70 (3.08-4.49) mmol Fe(II)/day, p < 0.01; 1.50 (1.06-2.05) mmol Trolox equivalents/day vs. 2.10 (1.40-2.65) mmol Trolox equivalents/day, p < 0.05; and 1.60 (1.08-2.00) mmol Trolox equivalents/day vs. 1.85 (1.50-2.68) mmol Trolox equivalents/day, p < 0.05 for FRAP, TEAC, and TRAP, respectively). After adjusting for energy intake, children with FRAP values higher than 3.5 mmol Fe(II)/day (p50) and TEAC values higher than 1.9 mmol Trolox equivalents/day (p50) had 22.6 and 35.0 %, respectively, lower likelihood of suffering asthma episodes than children with lower values. When logistic regression analysis was performed separately for children with nonsmoker and smoker (at least one) parents, the association between dietary TAC and asthma was only observed in the nonsmoker group (OR = 0.257, 95 % CI = 0.107-0.618, p = 0.002 for FRAP; OR = 0.212, 95 % CI = 0.069-0.639, p = 0.006 for TEAC; and OR = 0.264, 95 % CI = 0.091-0.769, p = 0.015 for TRAP assay). CONCLUSION: Dietary TAC may have a favorable role in asthma in children and, specially, in those with nonsmoker parents.

Fuentes alimentarias y adecuación de la ingesta de ácidos grasos omega-3 y omega-6 en una muestra representativa de adultos españoles / Food sources and adequacy of intake of Omega-3 and Omega-6 fatty acids in a representative sample of Spanish adults

Introducción y Objetivos: Teniendo en cuenta la importancia sanitaria del aporte de ácidos grasos omega-3 y omega-6, y ante la escasez de estudios sobre el tema en colectivos españoles, se plantea la conveniencia de conocer la ingesta de estos ácidos grasos, su adecuación a los objetivos nutricionales marcados y sus fuentes alimentarias en una muestra representativa de la población española. Métodos: Se ha estudiado un colectivo de 1068 adultos (521 varones y 547 mujeres) de 17 a 60 años, seleccionados en diez provincias españolas, que constituyen una muestra representativa de la población, a nivel nacional. Se determino la ingesta de ácidos grasos poliinsaturados (AGP), ácidos grasos omega-3, α-linolénico (ALA), ácido eicosapentaenoico (EPA) y docosahexaenoico (DHA), ácidos grasos omega-6, ácido linoléico (LA) y araquidónico, en g/día y en porcentaje de la energía, utilizando un "Registro del consumo de alimentos" durante 3 días consecutivos, incluyendo un domingo, y recogiendo también datos personales, sanitarios y antropométricos de los individuos estudiados. Resultados y Discusión: La ingesta de grasa total y grasa saturada fue superior a la marcada como aconsejable en el 89,2% y 93,3% de los individuos, respectivamente, mientras que con la ingesta de AGP sucede lo contrario, siendo más frecuente el aporte insuficiente (79,2% de los estudiados tienen una ingesta inferior al 6% de la energía). Resulta especialmente bajo el aporte de ácidos grasos omega-3 (1,85 ± 0,82 g/día), que proporcionan menos del 1% de la energía en el 85,3% de los individuos. En concreto el ALA (1,40 ± 0,55 g/día) no supera el 0,5% de la energía en el 53,7% de los casos y la suma de EPA+DHA (0,55 ± 0,58 g/día) no supera los 0,5 g/día en el 64,6%. Por otra parte, el aporte de ácidos grasos omega-6 fue más adecuado (10,95 ± 3,79 g/día) y en concreto el de LA (10,77 ± 3,76 g/día) supuso menos del 3% de la energía en el 25,5% de los estudiados. Las principales fuentes alimentarias de ácidos grasos omega-3 fueron los pescados, seguidos de carnes, lácteos y grasas/aceites, mientras que para los omega-6 fueron las grasas/aceites, carnes y cereales. En el colectivo estudiado, destaca el bajo consumo de ácidos grasos omega-3, y especialmente de EPA+DHA. En este sentido es importante destacar la influencia del consumo de pescado, pues las personas que toman menos de 0,5 raciones/día (29,8%) tienen ingestas de omega-3 (1,46 ± 0,57 g/día) y de EPA+DHA (0,19 ± 0,19 g/día) significativamente inferiores a las de individuos con mayor consumo de pescado (que presentan ingestas de omega-3 y de EPA+DHA de 2,02 ± 0,85 g/día y de 0,70 ± 0,61 g/día, respectivamente) (p < 0,001). El aumento en el consumo de pescado facilita el cumplimiento de los objetivos nutricionales marcados para los omega-3 (>1% de la energía) (OR 0,371; 95% CI 0,306-0,451; p < 0,001) y para EPA+DHA (> 0,5 g/día) (OR 0,121; 95% CI 0,092-0,158; p < 0,001). Conclusiones: El elevado porcentaje de individuos que no alcanzan los objetivos nutricionales marcados para los ácidos grasos omega-3, ALA, EPA y DHA hacen aconsejable aumentar el consumo de pescado y/o de alimentos enriquecidos con estos ácidos grasos para conseguir un beneficio nutricional y sanitario (AU)

Introduction and aims: Taking into account the sanitary importance of the contribution of omega-3 and omega-6 fatty acids and given the scarcity of studies on the subject in Spanish collectives, the aims of the present study were to determine the intake of these fatty acids, their adequacy to the established nutritional goals and food sources in a representative sample of the Spanish population. Methods: A group of 1,068 adults (521 men and 547 women) with ages ranging from 17 and 60 years were studied. The subjects were selected from ten Spanish provinces to constitute a representative sample of the nationwide population. The intakes of polyunsaturated fatty acids (PUFA), omega-3 fatty acids, α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), omega-6 fatty acids, linoleic acid (LA) and arachidonic acid, expressed in g/day and percentage of the total energy intake, were determined by using a food record for 3 consecutive days, including a Sunday. Personal, anthropometric and sanitary data of individuals were also studied. Results and Discussion: The intake of total fat and saturated fat was higher than the established as advisable in 89.2% and 93.3% of the studied subjects, respectively. The opposite was observed for the intake of PUFA, where an insufficient contribution was most frequent (79.2% of the subjects have an intake less than the 6% of the energy). The contribution of omega-3 fatty acids (1.85±0.82 g/day) is particularly low, and provides less than 1% of the energy in 85.3% of subjects. Specifically the ALA (1.40±0.55 g/day) did not exceed the 0.5% of energy in 53.7% of the cases, and the EPA + DHA (0.55±0.58 g/day) did not exceed 0.5 g/day in 64.6%. On the other hand, the contribution of omega-6 was more appropriate (10.95 ± 3.79 g/day), specifically for LA intake (10.77 ± 3.76 g/day), representing less than 3% of the energy in the 25.5% of subjects. The main food sources for omega-3 were fish, followed by meat, dairy and fats/oils, whereas for omega-6 were fats/oils, meat and cereals. Taking into account that the low consumption of omega-3 fatty acids is noteworthy in the studied group, especially for EPA + DHA, the influence of the fish consumption is important, since people who consume less than 0.5 servings/day (29.8%) have intakes of omega-3 (1.46 ± 0.57 g/day) and EPA + DHA (0.19 ± 0.19 g/day) significantly lower than individuals with a higher consumption of fish (which have intakes of omega-3 and EPA + DHA of 2.02 ± 0.85 g/day and 0.70 ± 0.61 g/day, respectively) (p < 0.001). The increase in fish consumption facilitates meeting the nutritional goals set for omega-3 (> 1% of energy) (OR 0.371, 95% CI 0.3060.451, p < 0.001) and for EPA + DHA (> 0.5 g/day) (OR 0.121, 95% CI 0.092-0.158, p < 0.001). Conclusions: Due to the high percentage of individuals who do not meet the nutritional goals set for omega-3, ALA, EPA and DHA, it would be advisable to increase the consumption of fish and/or foods enriched with these fatty acids in order to obtain nutritional and health benefits (AU)

Omega 3 and omega 6 fatty acids intake and dietary sources in a representative sample of Spanish adults.

The present study analyzes the intake of omega 3 (n-3 PUFAs) and omega 6 (n-6 PUFAs) and dietary sources in a representative sample of Spanish adults. For this purpose 418 adults (18 - 60 y), from 15 Spanish provinces were studied. The intake of energy and nutrients [specifically, the n-3 polyunsaturated fatty acids (PUFAs,) α-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA); and the n-6 PUFA, linoleic acid (LA)] was determined using a 24-hour recall questionnaire for two days. The Multiple Source Method (MSM) was used to estimate participants’ usual fatty acid intake. The total n-3 PUFAs intake was 1.8 ± 0.60 g/day (ALA: 1.3 ± 0.32, EPA: 0.16 ± 0.14, and DHA: 0.33 ± 0.21 g/day) and n-6 PUFA intake was 11.0 ± 2.7 g/day (LA: 10.8 ± 2.7 g/day). A high proportion of participants did not meet their nutrient intake goals for total n-3 PUFAs (84.7 %), ALA (45.0 %), and EPA plus DHA (62.9 %). The main food sources for ALA were oil, dairy products, and meat; for EPA fish; for DHA, fish, eggs, and meat; and for LA, oils, meat, and cereals. Therefore, an increase in the intake of foods rich in n-3 PUFAs or the use of supplements with n-3 PUFAs might help to improve the n-3 PUFA intake.

[Consumption of eggs may prevent vitamin D deficiency in schoolchildren]. / El consumo de huevos podría prevenir la aparición de deficiencia de vitamina D en escolares.

INTRODUCTION: Vitamin D is essential for the prevention of several chronic diseases. Although it can be synthesized at skin, this source is not always sufficient to meet their needs and the consumption of foods rich in it, such as egg, could be very beneficial in individuals who are at risk of deficiency. OBJECTIVE: To study the relationship between vitamin D status and daily consumption of eggs in a group of schoolchildren. METHODOLOGY: A total of 564 school children between 9- 12 years of the Community of Madrid were included. Food consumption and energy and nutrients intake (including eggs and vitamin D), were determined using a food intake record for 3 days. Body weight and height were measured and body mass index calculated. Total cholesterol, lipoprotein, triglycerides and serum vitamin D were analyzed. RESULTS: The mean consumption of eggs was 32.7 ± 20.9 g/day (less than 0.5 egg/day recommended in the 36,3% of the schoolchildren). Schoolchildren were divided according to their consumption of eggs: ≥?0.5 egg/day or < 0.5 egg/day (SH and IH groups, respectively). Vitamin D intake and serum levels were significantly higher in the SH group than in the IH. In addition, the former had lower risk of moderate vitamin D deficiency (< 50 nmol/L) (OR = 0.41 (0.19 to 0.88), P = 0.022). No significant differences between groups in relation to total cholesterol and triglycerides were observed. CONCLUSION: It is necessary to promote the consumption of at least 0.5 egg/day among children because of their high amount of vitamin D, which could prevent health problems.

Introducción: La vitamina D es esencial para la prevención de diversas enfermedades crónicas. Aunque se puede sintetizar a nivel cutáneo, esta fuente no es siempre suficiente para cubrir sus necesidades, por lo que el consumo de alimentos ricos en la misma, como el huevo, podría ser muy beneficioso en individuos que están en riesgo de presentar deficiencia. Objetivo: Estudiar la relación entre el estatus en vitamina D y el consumo diario de huevos en un colectivo de escolares. Metodología: Se incluyeron 564 escolares (9 a 12 años) de la Comunidad de Madrid. La ingesta de alimentos, de energía y nutrientes (incluidos el huevo y la vitamina D), se determinó empleando un registro del consumo de alimentos durante 3 días. Se calculó el Índice de Masa Corporal a través del peso corporal y la talla. Se valoró el colesterol total, lipoproteínas, triglicéridos y vitamina D sérica. Resultados: El consumo medio de huevos fue de 32,7 ± 20,9 g/día (inferior a 0,5 huevo/día recomendados en el 36,3% de los escolares). Se dividió a los escolares en función de que tuvieran un consumo ≥?o < 0,5 huevo/día (grupos SH e IH, respectivamente). La ingesta y los niveles séricos de vitamina D fueron significativamente superiores en el grupo SH que en el IH. Además, los primeros tuvieron menor riesgo de presentar deficiencia moderada de vitamina D (< 50 nmol/L) (OR = 0,41 (0,19-0,88); p = 0,022). No se observaron diferencias significativas entre los grupos en relación con las cifras de colesterol total y triglicéridos. Conclusión: Es recomendable fomentar el consumo deal menos 0,5 huevo/día entre la población infantil debidoa su alto contenido en vitamina D, lo que podría evitar laaparición de problemas de salud.