[Fish protein: nutrition and innovation]. / Proteína de pescado: nutrición e innovación.

INTRODUCTION: Introduction: initial references of products made with surimi date back in Japan to the 12th century. The technological process was developed in 1972. It is essential to use fresh fish to preserve the nutritional and technological quality of its myofibrillar protein. The highest quality species for elaborating surimi is Alaska pollock, belonging to the cod family. The best part of the fish regarding quality are its fillets or loins. Objectives: to evaluate the protein quality of surimi and its omega-3 fatty acid content, and to review the scientific evidence for the role of surimi in relation to health. Results: the amino acid score pattern of surimi is above 100 for the 9 essential amino acids, showing good assimilation and digestibility, even higher than that of homologous products such as meat, fish, and eggs. Surimi contributes considerably to the intake of omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA). Different studies link surimi consumption with positive effects on body composition: increase in skeletal muscle and reduction in white adipose tissue, as well as a tendency to improved muscle motor function. EPA and DHA have a function on both cardiovascular and cognitive parameters. Conclusions: one of the main reasons to consume surimi is its excellent protein quality, highlighting its easy assimilation and digestibility. Likewise, surimi's natural content in omega-3 fatty acids EPA and DHA is of great nutritional interest. These components are related to functional effects on body composition, metabolic syndrome parameters, and cognitive level.

INTRODUCCIÓN: Introducción: las primeras referencias de productos elaborados con surimi en Japón datan del siglo XII. En 1972 se desarrolló el proceso tecnológico. Es imprescindible partir de pescado muy fresco para preservar la calidad nutricional y tecnológica de su proteína miofibrilar. La especie de mayor calidad para elaborar surimi es el abadejo de Alaska, una especie de la familia del bacalao, siendo la mejor parte los filetes o lomos del pescado. Objetivos: evaluar la calidad de la proteína del surimi y su contenido en ácidos grasos omega-3, y revisar la evidencia científica en torno a la funcionalidad del surimi en relación con la salud. Resultados: el perfil de aminoácidos del surimi obtiene puntuaciones por encima de 100 para los 9 aminoácidos esenciales, presentando buena asimilación y digestibilidad, incluso superior a la de productos homólogos como las carnes, los pescados y los huevos. El surimi contribuye considerablemente al aporte de ácidos grasos omega-3 eicosapentaenoico (EPA) y docosahexaenoico (DHA). Diferentes estudios relacionan el consumo de surimi con efectos positivos sobre la composición corporal: aumento del músculo esquelético y reducción del tejido adiposo blanco, así como tendencia a una mejora de la función motora. EPA y DHA presentan funcionalidad sobre diferentes parámetros a nivel cardiovascular y cognitivo. Conclusiones: una de las principales razones para utilizar surimi es su proteína de excelente calidad, destacando su fácil asimilación y digestibilidad. Asimismo, su contenido natural en ácidos grasos omega-3 EPA y DHA es de gran interés nutricional. Dichos componentes se relacionan con efectos funcionales sobre la composición corporal, los parámetros relacionados con el síndrome metabólico y el nivel cognitivo.

Ultrasound evaluation of adrenal gland size in clinically healthy dogs and in dogs with hyperadrenocorticism.

BACKGROUND: Precise reference intervals of adrenal gland thickness are required for detection of adrenomegaly in dogs with hyperadrenocorticism (HAC). METHODS: Eighty-six clinically healthy dogs were prospectively included, and 91 dogs with untreated HAC were retrospectively evaluated. Dorso-ventral adrenal gland thickness was ultrasonographically measured on the sagittal plane. Dogs were classified into four body weight categories, and those with HAC were also ultrasonographically classified as consistent with pituitary-dependent HAC (PDH), adrenal-dependent HAC (FAT), equivocal adrenal asymmetry (EAA), or normal adrenal thickness. RESULTS: The upper limits for left adrenal gland in clinically healthy dogs were 5.1 mm (≥2.5-5 kg), 5.5 mm (>5-10 kg), 6.4 mm (>10-20 kg), and 7.3 mm (>20-40 kg), and for right adrenal gland the upper limits were 5.3 mm (≥2.5-5 kg), 6.8 mm (>5-10 kg), 7.5 mm (>10-20 kg), and 8.7 mm (>20-40 kg). The sensitivity of ultrasound to detect adrenomegaly in dogs with HAC was 95.6%. Most dogs with HAC (56.0%) had ultrasound findings consistent with either PDH or FAT; however, EAA was commonly occurring in 39.6% of dogs with HAC. CONCLUSIONS: The sensitivity of ultrasonography to detect adrenomegaly in dogs with HAC is high when using four weight categories. EAA is common in dogs with HAC.

Proteína de pescado: nutrición e innovación / Fish protein: nutrition and innovation

Introducción: las primeras referencias de productos elaborados con surimi en Japón datan del siglo XII. En 1972 se desarrolló el proceso tecnológico. Es imprescindible partir de pescado muy fresco para preservar la calidad nutricional y tecnológica de su proteína miofibrilar. La especie de mayor calidad para elaborar surimi es el abadejo de Alaska, una especie de la familia del bacalao, siendo la mejor parte los filetes o lomos del pescado. Objetivos: evaluar la calidad de la proteína del surimi y su contenido en ácidos grasos omega-3, y revisar la evidencia científica en torno a la funcionalidad del surimi en relación con la salud. Resultados: el perfil de aminoácidos del surimi obtiene puntuaciones por encima de 100 para los 9 aminoácidos esenciales, presentando buena asimilación y digestibilidad, incluso superior a la de productos homólogos como las carnes, los pescados y los huevos. El surimi contribuye considerablemente al aporte de ácidos grasos omega-3 eicosapentaenoico (EPA) y docosahexaenoico (DHA). Diferentes estudios relacionan el consumo de surimi con efectos positivos sobre la composición corporal: aumento del músculo esquelético y reducción del tejido adiposo blanco, así como tendencia a una mejora de la función motora. EPA y DHA presentan funcionalidad sobre diferentes parámetros a nivel cardiovascular y cognitivo. Conclusiones: una de las principales razones para utilizar surimi es su proteína de excelente calidad, destacando su fácil asimilación y digestibilidad. Asimismo, su contenido natural en ácidos grasos omega-3 EPA y DHA es de gran interés nutricional. Dichos componentes se relacionan con efectos funcionales sobre la composición corporal, los parámetros relacionados con el síndrome metabólico y el nivel cognitivo. (AU)

Introduction: initial references of products made with surimi date back in Japan to the 12th century. The technological process was developed in 1972. It is essential to use fresh fish to preserve the nutritional and technological quality of its myofibrillar protein. The highest quality species for elaborating surimi is Alaska pollock, belonging to the cod family. The best part of the fish regarding quality are its fillets or loins. Objectives: to evaluate the protein quality of surimi and its omega-3 fatty acid content, and to review the scientific evidence for the role of surimi in relation to health. Results: the amino acid score pattern of surimi is above 100 for the 9 essential amino acids, showing good assimilation and digestibility, even higher than that of homologous products such as meat, fish, and eggs. Surimi contributes considerably to the intake of omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA). Different studies link surimi consumption with positive effects on body composition: increase in skeletal muscle and reduction in white adipose tissue, as well as a tendency to improved muscle motor function. EPA and DHA have a function on both cardiovascular and cognitive parameters. Conclusions: one of the main reasons to consume surimi is its excellent protein quality, highlighting its easy assimilation and digestibility. Likewise, surimi's natural content in omega-3 fatty acids EPA and DHA is of great nutritional interest. These components are related to functional effects on body composition, metabolic syndrome parameters, and cognitive level. (AU)

Body Composition, Dietary, and Gustatory Function Assessment in People With Alzheimer's Disease.

OBJECTIVES: Observe the association of foods habits, body composition, lifestyle habits, and loss of gustatory function with Alzheimer's disease (AD). METHODS: This comparative study enrolled 75 patients with AD (mean age 77.5 years) and 267 healthy volunteers (mean age 73 years). Weight, height, body mass index (BMI), body fat, visceral fat, muscle mass, and waist circumference were measured. Adherence to the Mediterranean diet was measured by the Mediterranean-Diet-Adherence Screener. Gustatory function was investigated using a threshold and triangle test. RESULTS: Cases with AD presented lower BMI and weight and higher sleep hours, being statistically significant the difference between cases and controls ( P = .02; P = .001; P = .001, respectively). Patients with AD showed lower adherence to exercise and Mediterranean diet as shown by the Mediterranean Diet Adherence Screener-score (8.12 ± 2.5 vs 8.65 ± 2.4). The gustatory function was impaired in patients with AD when compared to controls. CONCLUSION: Patients with AD show worst outcomes in terms of anthropometric measurements, lifestyle habits (diet, exercise), and gustatory function than controls.

Nutritional and environmental factors in attention-deficit hyperactivity disorder (ADHD): A cross-sectional study.

OBJECTIVES: Attention-deficit hyperactivity disorder (ADHD) has been related to nutrient deficiencies and 'unhealthy' diets, and to date there is only one study that examined the relationship between the Mediterranean diet and ADHD. The aim was to determine the association between those environmental, nutritional, and body composition factors that may affect the pathogenesis and symptomatology of patients with ADHD in Spain. METHODS: A total of 89 children and adolescents (41 with diagnosed ADHD and 48 controls) were studied in an observation case-control study. Anthropometry, nutritional status, adherence to a Mediterranean diet, sedentary behaviour, and sleep were measured. RESULTS: Lower adherence to a Mediterranean diet was associated with ADHD diagnosis. Individuals with ADHD more often missed having a second serving of vegetables daily and showed reduced intakes of fish, pulses, and pasta or rice almost every day when compared with controls. Statistically significant differences (P < 0.05) were found for fish, cereal, no breakfast and commercially baked goods consumption. There were also statistically significant differences between ADHD individuals and controls when analysing sedentary behaviours and BMI (P < 0.05). CONCLUSION: Low adherence to a Mediterranean diet might play a role in ADHD development. Not only specific nutrients but also the whole diet should be considered in ADHD. No clear association was found for anthropometry and sedentary behaviours.