Ruminant and industrial trans-fatty acids consumption and cardiometabolic risk markers: A systematic review.

The development of cardiometabolic diseases is related to conditions such as obesity, abdominal fat, insulin resistance, diabetes mellitus, elevated blood pressure and changes in lipid profile. The whole of Trans Fatty Acid (TFA) intake is associated with the increase of cardiometabolic risk factors. There are two main sources of TFA, the ruminant TFA (rTFA) which are produced by biohydrogenation in animal's rumen, and the industrial TFA (iTFA), produced by hydrogenation of vegetable oils, the individual effect of each group is still controversial. The aim of this study was to analyze the effect of industrially and ruminants TFA intake on cardiometabolic risk in adults. It was carried out a systematic search of the literature in October 2019 and two independent authors selected and extracted data from articles. After the selection process, nine clinical trials were included, and summary tables were constructed to present data for all outcomes. The results showed that both sources of TFA can increase cardiometabolic risk parameters, especially lipid profile. At levels up to 1.5%-7% of energy, the effect of rTFA seems to be greater than iTFA and it seems to be greater in women. However, rTFA seems to be less harmful than iTFA for High Density Lipoprotein cholesterol, although for total cholesterol and Low density Lipoprotein cholesterol it may be worse. In summary, both sources of TFA can increase cardiometabolic risk parameters, especially lipid profile. However, the dose of TFA and the whole composition of the food must be considered.

Potencialidades da succinil quitosana como emulsificante e substituto de fração lipídica em massa de bolo / Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on cake batter

A necessidade da criação de produtos inovadores com características funcionais está relacionada com a demanda de consumidores que priorizam o bem-estar vinculado a uma alimentação saudável e equilibrado. Nesse sentido, o objetivo deste estudo foi avaliar os efeitos da adição de succinil quitosana (SQ) como um substituto da fração lipídica e agente emulsificante sobre a qualidade de bolos. Para tanto, no capítulo 1 foi realizado um levantamento conciso da literatura para a compreensão dos temas abordados. No capítulo 2, o estudo da SQ se baseou na sua obtenção e caracterização para aplicaçãoem bolos. A análise de infravermelho e difração de raio X validaram as reações de desacetilação e succinilação, sendo que os estudos térmicos demonstraram estabilidade térmica (acima de 300 °C) viabilizando a utilização da SQ em produtos de panificação. A aplicação da suspensão de SQ (2,0 g/100 g) em massas de bolos com níveis reduzidos de gordura (0 % (controle), 25 %, 50 %, 75 % e 100 % (ausência total de gordura)) com ajustes na quantidade de água, para adaptação das consistências das massas, resultou em massas de bolos com parâmetros de viscosidade semelhantes. A redução de gordura até um nível de 50 % e presença de SQ contribuiu para o aumento da área 2D (de 13, 83 para 19,05 mm2) e razão largura/altura, além da umidade e atividade de água. A SQ influenciou significativamente (p < 0,05) na vida de prateleira, visto que a taxa de endurecimento foi de 27,8 (N/dia) para os bolos controle, e em bolos com nível de 25 % apresentou o valor de 26,1 (N/dia) e 49,2 (N/dia) para àqueles com presença total de SQ. Os teores de lipídeos diminuíram significativamente (p < 0,05), embora o conteúdo total de minerais e proteínas tenham apresentado ligeiras variações. Em relação à análise sensorial, foram atribuídas aos bolos com redução de até 50 % de gordura notas entre 6 e 7, e àqueles com 75 % de redução, nota inferior para os atributos de textura, sabor e aspecto geral. Dos provadores, 35 % "provavelmente comprariam" os bolos com 50 % de gordura. Nesse sentido, a SQ pode ser considerada um potencial substituto de gordura em bolos, podendo-se reduzir à metade a quantidade deste ingrediente em sua formulação original, agregando qualidades tecnológicas, sensoriais e nutricionais a esses produtos

The need to create innovative products with functional characteristics is related to the demand of consumers which prioritize the well-being combined to a healthy and balanced diet. In this sense, the objective of this study was to evaluate the effects of the addition of succinyl chitosan (SQ) as an emulsifying agent and lipid fraction substitute on the qualities of cakes. Therefore, in chapter 1 a concise survey of the literature was carried out to understand the themes covered. In chapter 2, the SQ study was based on its obtaining and characterization for application in cakes. Infrared analysis and X-ray diffraction validated the deacetylation and succinylation reactions, and the thermal studies demonstrated thermal stability (above 300 °C), allowing the use of SQ in bakery products. The application of SQ suspension (2.0 g / 100 g) with reduced levels of fat (0 % (control), 25 %, 50 %, 75 % and 100 %) adjusting the amount of water, to adapt the batter's consistencies, resulted in cakes with similar viscosity parameters. The reduction of fat up to 50 % and presence of SQ contributed to the increase of the 2D area (from 13,83 to 19,05 mm2) and width / height ratio, as well as moisture and water activity. SQ significantly influenced (p <0.05) shelf life, since the hardening rate was 27,8 (N / day) for control cakes, and in cakes with a 25% level the value was 26,1 (N / day) and 49.2 (N / day) for those with total presence of SQ. The lipid contents decreased significantly (p <0.05), although the total content of minerals and proteins showed slight variations. Regarding sensory analysis, scores between 6 and 7 were attributed to cakes with a fat reduction of up to 50%, and those with a 75% reduction were attributed a lower score, according to the attributes of texture, taste and overall appearance. From consumers, 35% "I would probably purchase" the cakes with 50% fat. In this sense, SQ may be considered a potential substitute for fat in cakes, and it can reduce the amount of this ingredient by half in its original formulation, adding technological, sensorial and nutritional qualities to these products

Role of bioactive fatty acids in nonalcoholic fatty liver disease.

Nonalcoholic fatty liver disease (NAFLD) is characterized by fat deposition in hepatocytes, and a strong association with nutritional factors. Dietary fatty acids are classified according to their biochemical properties, which confer their bioactive roles. Monounsaturated fatty acids have a dual role in various human and murine models. In contrast, polyunsaturated fatty acids exhibit antiobesity, anti steatosic and anti-inflammatory effects. The combination of these forms of fatty acids-according to dietary type, daily intake and the proportion of n-6 to n-3 fats-can compromise hepatic lipid metabolism. A chemosensory rather than a nutritional role makes bioactive fatty acids possible biomarkers for NAFLD. Bioactive fatty acids provide health benefits through modification of fatty acid composition and modulating the activity of liver cells during liver fibrosis. More and better evidence is necessary to elucidate the role of bioactive fatty acids in nutritional and clinical treatment strategies for patients with NAFLD.

Perfil lipídico da dieta consumida por mulheres de duas Unidades Básicas de Saúde / Dietary Lipid Profile of women assisted at two Primary Health Care Units

The aim of this study was to analyze the intake of total lipids, saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) among women attended at two primary health care units (PHUs) in Belo Horizonte, state of Minas Gerais. Female users who received individual nutritional care between October 2008 and February 2011 were evaluated using information from the first contact, including: socio-demographic, health and anthropometric assessments; and dietary analysis by means of a 24-hour food recall and a food frequency questionnaire. Through the latter, we sought to identify the main foods that marked inadequate intake of total lipids and SFAs. Evaluations were conducted with 238 female users: 56.3% assisted at the PHU 1 and 43.7% at the PHU 2, with a mean age of 50.9 years (±12.3). Among the non-elderly adult female users (n=172), 89.0% were considered obese, while all of the elderly women (n=66) were overweight. There was high prevalence of morbid conditions (arterial hypertension: 53.0%; dyslipidemia: 29.1%), excessive total lipid intake (40.0%), PUFA intake (46.7%) and SFA intake (32.6%), and insufficient intake of MUFAs (62.2%). The intake of MUFAs was lower among women who reported having dyslipidemia (p=0.002). Among the main foods identified as contributing to excessive total lipid and SFA intake, artificial savory snacks and filled biscuits stood out among the female users of the PHU 1, and visible fat in meat and artificial savory snacks among the women at the PHU 2. These high levels of inappropriate dietary lipid intake and fatty acid profile show the importance of nutritional interventions within primary care focusing on this topic.

El objetivo de este estudio fue analizar el consumo de lípidos totales y ácidos grasos saturados (AGS), monoinsaturados (AGMI) y poliinsaturados (AGPI) entre mujeresatendidas en dos Unidades Básicas de Salud (UBS) de Belo Horizonte/MG. Se evaluaron las mujeres que recibieron atención nutricional individual, entre octubre de 2008 y febrero de 2011, siendo evaluadas las informaciones del primer contacto que incluyen la evaluación sociodemográfica, de salud y antropométrica; análisis de la dieta realizado por el Recordatorio de 24 horas y Cuestionario de Frecuencia de Consumo Alimentario. Através de este último, se buscó identificar los principales alimentos marcadores de la inadecuación del consumo de lípidos totales y AGS. Participaron del estudio 238 mujeres, de las cuales 56,3% pertenecían a UBS 1 y el 43,7% a UBS 2, con media de 50,9 (12,3) años. Entre las mujeres adultas (n=172), 89% tenía obesidad y la totalidad de las ancianas (n=66) presentaron sobrepeso. Fueran altas las prevalencias de morbilidades (hipertensión arterial: 53%; dislipidemia: 29,1%), de consumo excesivo de lípidos totales (40%), AGPI (46,7%) y AGS (32,6%); y del consumo insuficiente de AGMI (62,2%). El consumo de AGMI fue menor entre las mujeres que referieron dislipidemia (p=0,002). Entre los principales alimentos identificados que contribuyen para el consumo excesivo de lípidos totales y AGS se destacan los saladitos industrializados y las galletas rellenas entre las mujeres de la UBS 1 y la grasa visible de las carnes y los saladitos industrializados entre las mujeres de la UBS 2. Esa alta inadecuación en el consumo alimentario de lípidos y en el perfil de ácidos grasos señala la importancia de las intervenciones nutricionales en la Atención Primaria de la Salud que se relacionan con el tema.

O objetivo deste estudo foi analisar o consumo de lipídeos totais e de ácidos graxos saturados (AGS), monoinsaturados (AGMI) e poli-insaturados (AGPI) entre mulheres atendidas em duas Unidades Básicas de Saúde (UBS) de Belo Horizonte-MG. Foram avaliadas as usuárias que receberam atendimento nutricional individual, entre outubro de 2008 e fevereiro de 2011, sendo avaliadas as informações do primeiro contato, que contemplam a avaliação sociodemográfica, de saúde e antropométrica, bem como a análise dietética efetuada pelo Recordatório Alimentar de 24 horas e pelo Questionário de Frequência Alimentar. Por meio deste último, buscou-se identificar os principais alimentos marcadores da inadequação de consumo de lipídeos totais e AGS. Participaram 238 usuárias, das quais 56,3% pertenciam à UBS 1 e 43,7% à UBS 2, com média de 50,9 (12,3) anos. Entre as usuárias adultas (n=172), verificou-se 89,0% de obesidade, enquanto a totalidade das idosas (n=66) apresentava sobrepeso. Foram altas as prevalências de morbidades (hipertensão arterial: 53,0%; dislipidemia: 29,1%), do consumo excessivo de lipídeos totais (40,0%), AGPI (46,7%) e AGS (32,6%), e da ingestão insuficiente de AGMI (62,2%). O consumo de AGMI foi menor entre mulheres que referiram ter dislipidemias (p=0,002). Dentre os principais alimentos contribuintes para o consumo excessivo de lipídeos totais e AGS identificados, destacam-se o salgadinho industrializado e o biscoito recheado, entre usuárias da UBS 1, e gordura visível da carne e salgadinho industrializado, entre as mulheres da UBS 2. Essa elevada inadequação no consumo alimentar de lipídeos e o perfil dos ácidos graxos denotam a importância de intervenções nutricionais na Atenção Primária à Saúde que contemplem tal temática.

Efecto de la suplementación nutricional sobre la grasa corporal en niños lactantes de 4 a 7 meses / Effect of nutritional supplementation on the body fat in lactanting niños from 4 to 7 months

El estado nutricional de los niños lactantes es muy importante de tomar en cuenta particularmente por ser una etapa de crecimiento acelerado. La alimentación es uno de los factores que tiene mucha influencia su crecimiento, por lo tanto la lactancia materna, así como la alimentación complementaria debe ser adecuada. A pesar de que esta comprobado de que lactancia materna exclusiva es adecuada para los niños y niñas hasta los seis meses de edad, con el objetivo de probar un suplemento nutricional se introdujo el mismo en un grupo de niños a partir de los cuatro meses de vida para establecer el efecto del suplemento alimentario "Nutriset", sobre el estado nutricional de grasa corporal. Se estudiaron 64 niños lactantes de ambos sexos que recibieron suplemento y otro grupo de 62 niños de ambos sexos que no recibieron suplemento. Se tomaron medidas de los pliegues cutáneos, el índice de masa corporal, el área grasa del brazo y el porcentaje de grasa del brazo. El suplemento nutriset fue distribuido dos veces al día, todos los dias durante tres meses a los niños de cuatro a cinco meses se les dio 25 g. de Nutriset en 75 ml. de agua y cuando cumplieron seis meses se les distribuyo 50 g. de suplemento en 135 ml. de agua. Las caracteristicas generales de los lactantes, entre el grupo suplementado y el no suplementado, eran similares. Todos los niños pertenecian a famialias de bajos recursos...

[Hydrogenated products in Brazil: trans isomers, physico-chemical characteristics and fatty acid composition]. / Produtos hidrogenados no Brasil: Isômeros trans, características físico-químicas e composição em ácidos graxos.

The shortening Brazilian market has wide range of products for specific use, mainly at industrial level. In the present work 19 samples of shortenings, 14 samples of margarines and 9 samples of spreads were studied. Iodine index, softening point, trans fatty acids, solid fat content and fatty acid composition were determined in all samples. High levels of trans fatty acids in most of the samples were observed (30%), varying between 0-62%. Correlations for thermal characteristics of the samples between the fat groups were not found. In Brazil most of shortenings are produced for blends of soy bean oils with different level of hydrogenation.

[Fat and oil consumption in a university student population in Buenos Aires]. / Ingesta de grasas y aceites en una población estudiantil universitaria de Buenos Aires.

The purpose of this study was to evaluate the fat and oil intake and their distribution according to the dietary origin in students of the University of Buenos Aires. A 7 day dietary record of students (49 males and 127 females) attendant to the 1989 Course of Nutrition, School of Pharmacy and Biochemistry, to obtain in Pharmacy and Biochemistry was collected. This information was processed in a PC Computer (VAN Program, Lujan University, Argentina) to obtain the energy and fat daily intake, according to the Dietary Composition Tables compiled by INCAP; missing data were completed t with the German, Italian or Argentine Tables. The results obtained were (average daily intake +/- SD) for females and males, respectively: Energy (Kcal): 1805 +/- 5431 and 2551 +/- 712; total fat (g): 65.6 +/- 21.8 and 87.8 +/- 28.7; percentage of energy provided by fat: 33.0 and 31.1. The distribution of fat intake according to its dietary source was (g/100 g): meat: 33.3; oils: 15.5; diary products: 19.3; cakes and pasta: 11.6; cereals (bread, crackers, etc.): 8.3; separate animal fat: 5.1; legumes and oil seeds: 1.4; eggs: 2.9; poultry: 1.5; margarines: 0.6; fish: 0.3; viscera: 0.3. These data show that the fat intake is not excessive, about 30% of the energy intake; but the high percentage of animal fat might be one of the risk factors responsible for the high incidence of cardiovascular diseases in the population of Buenos Aires.