A dieta inflamatória não está associada à qualidade do sono de estudantes universitários adultos jovens de uma cidade do Nordeste do Brasil / Inflammatory diet is not associated with sleep quality of young adult university students from a city in Northeast Brazil

Introdução: Estudantes universitários da área de saúde apresentam uma rotina que exacerba inadequações no estilo de vida e sono, as quais contribuem para um estado de inflamação crônica de baixo grau. Objetivo: investigar se há associação entre o consumo de uma dieta pró-inflamatória e a qualidade do sono de estudantes universitários. Materiais e métodos: Estudo transversal, com amostra de conveniência que incluiu 102 universitários, com 18 ou mais anos de idade, recrutados entre março de 2019 e março de 2020, matriculados em cursos de Nutrição de universidades públicas e privadas da cidade de Fortaleza. A qualidade do sono foi avaliada por meio da escala Pittsburgh Sleep Quality Index (PSQI) ou Índice de Qualidade do Sono de Pittsburgh, validado no Brasil (PSQI-BR). O consumo alimentar foi investigado a partir de um questionário de frequência alimentar. Foi determinado o Padrão Empírico de Inflamação da Dieta (EDIP-SP), validado para o Brasil, o qual quantifica ingestão de carnes processadas, verduras, legumes, frutas, arroz e feijão. Também foi determinada a presença de inflamação crônica por meio dos marcadores proteína C-reativa e Relação Neutrófilo/Linfócito. Resultados: A alimentação consumida é, em média, anti-inflamatória (-1,57 ± 0,69). Apenas 1,96% dos avaliados tinha boa qualidade do sono; 75,49% apresentavam distúrbio do sono. Não houve associação entre o EDIP-SP e os marcadores inflamatórios investigados, nem com a qualidade do sono. Discussão: A maioria dos estudantes apresentou má qualidade do sono e dieta anti-inflamatória. Esta homogeneidade pode ter determinado a ausência de associação e correlações. Conclusões: Os estudantes universitários avaliados têm má qualidade do sono, mas ingerem dieta anti-inflamatória, sem associação entre estas duas variáveis(AU)

Introduction: University students in the health area have a routine that exacerbates inadequacies in lifestyle and sleep, which contribute to a state of chronic low-grade inflammation. Objective: to evaluate whether there is an association between the consumption of pro-inflammatory diet and the sleep quality of university students. Material and Methods: Cross-sectional study, with a convenience sample that included 102 university students, aged 18 or over, recruited between March 2019 and March 2020, enrolled in Nutrition courses at public and private universities in the Fortaleza city. Sleep quality was assessed using the Pittsburgh Sleep Quality Index (PSQI), validated in Brazil (PSQI-BR). Food consumption was investigated using a food frequency questionnaire, and the Empirical Dietary Inflammation Pattern (EDIP-SP), validated by Brazil. The EDIP-SP quantifies the intake of processed meats, vegetables, fruits, rice and beans. The presence of inflammation was also determined through the markers C-reactive protein and Neutrophil/ Lymphocyte Ratio. Results: The food consumed is, on average, anti-inflammatory (-1.57 ± 0.69). Only 1.96% of those evaluated had good sleep quality; 75.49% had a sleep disorder. There was no association between EDIPSP and the inflammatory markers investigated, nor with sleep quality. Discussion: Most students had poor sleep quality and anti-inflammatory diet. This homogeneity may have determined the absence of association and correlations. Conclusions: The evaluated university students have poor sleep quality, but eat an antiinflammatory diet, with no association between these two variables(AU)

Conocimiento de estudiantes de salud sobre alimentación saludable y factores asociados al entorno universitario / Health students' knowledge about healthy eating and factors associated with the university environment

Objetivo. Evaluar los conocimientos sobre alimentación saludable (AS) de los estudiantes del área de la salud y los factores asociados al entorno universitario. Materiales y métodos. Se trata de un estudio transversal con 512 estudiantes universitarios (≥ 18 años) matriculados en nueve carreras de grado en salud. Se llevó a cabo de abril a noviembre de 2017. Se aplicaron el Instrumento Evaluativo de la promoción de la salud en la universidad y el Cuestionario Internacional de Actividad Física. Además, se midió el peso, talla y perímetro abdominal. Se realizaron análisis bivariados y multivariados utilizando SPSS versión 23.0. Resultados. Se encontró que la mayoría de los estudiantes universitarios de las nueve carreras de salud tenían conocimientos insuficientes sobre alimentación saludable (71,9%; n=368). Sin embargo, la mayor proporción de estudiantes con conocimientos suficientes se encontraron en el área de nutrición (15,3%; n=22), seguidos de aquellos del área de educación física (12,5%; n=18). El menor porcentaje de estudiantes con conocimientos suficientes se encontró en la carrera de medicina (8,3%; n=12). En el análisis multivariado se evidenció que el conocimiento suficiente sobre alimentación saludable estaba relacionado con la participación en actividades de alimentación saludable (p=0,012; RP=1,94), participación en actividades que aborden la autoestima y el autoconocimiento (p=0,046; RP=0,59) y con tener exceso de peso (p=0,036; RP=1,53). Conclusión. Se evidenció un bajo porcentaje de estudiantes de salud con conocimientos suficientes sobre alimentación saludable. Sin embargo, la participación en actividades de alimentación saludable, autoestima y autoconocimiento en la universidad logró mejorar el nivel de conocimiento. Se recomienda el desarrollo de proyectos universitarios que abarquen la tríada psicológica, alimentaria y corporal, involucrando así todas las carreras de salud, con el objetivo de mejorar la salud y la calidad de vida de los universitarios.

Objective. To assess the healthy eating (HE) knowledge of health students and the factors associated with the university environment. Materials and methods. This was a cross-sectional study of 512 university students (≥ 18 years) enrolled in nine undergraduate health careers. It was conducted from April to November 2017. The Instrument for Assessment of Health Promotion in Universities and the International Physical Activity Questionnaire were used. In addition, we measured weight, height and waist circumference. Bivariate and multivariate analyses were carried out with SPSS version 23.0. Results. We found that most university students from the nine health careers had insufficient knowledge about healthy eating (71.9%; n=368). However, the highest proportion of students with sufficient knowledge was found in the career of nutrition (15.3%; n=22), followed by those in the physical education career (12.5%; n=18). The lowest percentage of students with sufficient knowledge was found in the career of medicine (8.3%; n=12). Multivariate analysis showed that sufficient knowledge about healthy eating was related to participation in healthy eating activities (p=0.012; PR=1.94), participation in activities addressing self-esteem and self-knowledge (p=0.046; PR=0.59) and being overweight (p=0.036; PR=1.53). Conclusion. A low percentage of health students had sufficient knowledge about healthy eating. However, participation in healthy eating, self-esteem and self-knowledge activities at the university managed to improve the level of knowledge. We recommend the development of university projects that include the psychological, food and body triad, thus involving all health careers, with the aim of improving the health and quality of life of university students.

Association between dietary patterns and alteredmammographic findings / Asociación entre patrones dietéticos y hallazgos mamográficos alterados

Introduction: Breast cancer is one of the main types ofcancer in women. Previous studies assessed the relationshipbetween diet and breast cancer risk, however, studies thatevaluate the relationship between diet and mammographicfindings are scarce. Aim: To evaluate the association between dietary patternsand mammographic findings of women monitored by a mas-tology service of the Brazilian Unified Health System. Materials and Methods: Cross-sectional study that eval-uated data from 504 women. Two 24-hour dietary recallswere applied and dietary patterns were identified by principalcomponent factor analysis. The mammography reports wereclassified into normal and altered mammographic findings. Logistic regression models were applied to evaluate the asso-ciation between dietary patterns and mammographic findings.The analyses were performed in the software Stata and R andconsidered significant values of p <0.05. Results: Three dietary patterns was identified: “traditionalBrazilian” (rice, beans, red meat, breads, oils and fats andcoffees and teas), “Western” (sugar sweetened beverages, eggs, cakes, pies and cookies, fast-food snacks and, sweetsand desserts) and “prudent” (whole grains, fruits, vegetables,tubers and their products, dairy and chicken). Women withless adherence (OR 0.54 CI 95% 0.30:0.95) to the “traditionalBrazilian” dietary pattern had 46% lower odds for having al-tered mammographic findings. No associations were foundbetween “Western” and “prudent” dietary patterns with mam-mographic findings.(AU)

Health students' knowledge about healthy eating and factors associated with the university environment. / Conocimiento de estudiantes de salud sobre alimentación saludable y factores asociados al entorno universitario.

OBJECTIVE.: Motivation for the study: it is important to assess the level of knowledge about healthy eating in university students as this allows raising awareness about the practice and maintenance of healthy eating habits. Main findings: most university students from the nine health careers had insufficient knowledge about healthy eating. The highest proportion of students with sufficient knowledge were found in the career of nutrition. Implications: there is a need for projects at the university level that encompass the triad of psychology, food, and body; which would improve healthy eating habits in university students. To assess the healthy eating (HE) knowledge of health students and the factors associated with the university environment. MATERIALS AND METHODS.: This was a cross-sectional study of 512 university students (≥ 18 years) enrolled in nine undergraduate health careers. It was conducted from April to November 2017. The Instrument for Assessment of Health Promotion in Universities and the International Physical Activity Questionnaire were used. In addition, we measured weight, height and waist circumference. Bivariate and multivariate analyses were carried out with SPSS version 23.0. RESULTS.: We found that most university students from the nine health careers had insufficient knowledge about healthy eating (71.9%; n=368). However, the highest proportion of students with sufficient knowledge was found in the career of nutrition (15.3%; n=22), followed by those in the physical education career (12.5%; n=18). The lowest percentage of students with sufficient knowledge was found in the career of medicine (8.3%; n=12). Multivariate analysis showed that sufficient knowledge about healthy eating was related to participation in healthy eating activities (p=0.012; PR=1.94), participation in activities addressing self-esteem and self-knowledge (p=0.046; PR=0.59) and being overweight (p=0.036; PR=1.53). CONCLUSION.: A low percentage of health students had sufficient knowledge about healthy eating. However, participation in healthy eating, self-esteem and self-knowledge activities at the university managed to improve the level of knowledge. We recommend the development of university projects that include the psychological, food and body triad, thus involving all health careers, with the aim of improving the health and quality of life of university students.

OBJETIVO.: Motivación para realizar el estudio: Es importante evaluar el nivel de conocimientos acerca de alimentación saludable en estudiantes universitarios ya que esto permite sensibilizar sobre la práctica y mantenimiento de hábitos alimentarios saludables. Principales hallazgos: La mayoría de los estudiantes universitarios de las nueve carreras de salud tenían conocimientos insuficientes sobre alimentación saludable. La mayor proporción de estudiantes con conocimientos suficientes se encontraron en el área de nutrición. Implicancias: Es necesario promover proyectos en el ámbito universitario que abarquen la tríada de psicología, alimentación y cuerpo; lo cual mejoraría los hábitos alimentarios saludables en estudiantes universitarios. Evaluar los conocimientos sobre alimentación saludable (AS) de los estudiantes del área de la salud y los factores asociados al entorno universitario. MATERIALES Y MÉTODOS.: Se trata de un estudio transversal con 512 estudiantes universitarios (≥ 18 años) matriculados en nueve carreras de grado en salud. Se llevó a cabo de abril a noviembre de 2017. Se aplicaron el Instrumento Evaluativo de la promoción de la salud en la universidad y el Cuestionario Internacional de Actividad Física. Además, se midió el peso, talla y perímetro abdominal. Se realizaron análisis bivariados y multivariados utilizando SPSS versión 23.0. RESULTADOS.: Se encontró que la mayoría de los estudiantes universitarios de las nueve carreras de salud tenían conocimientos insuficientes sobre alimentación saludable (71,9%; n=368). Sin embargo, la mayor proporción de estudiantes con conocimientos suficientes se encontraron en el área de nutrición (15,3%; n=22), seguidos de aquellos del área de educación física (12,5%; n=18). El menor porcentaje de estudiantes con conocimientos suficientes se encontró en la carrera de medicina (8,3%; n=12). En el análisis multivariado se evidenció que el conocimiento suficiente sobre alimentación saludable estaba relacionado con la participación en actividades de alimentación saludable (p=0,012; RP=1,94), participación en actividades que aborden la autoestima y el autoconocimiento (p=0,046; RP=0,59) y con tener exceso de peso (p=0,036; RP=1,53). CONCLUSIÓN.: Se evidenció un bajo porcentaje de estudiantes de salud con conocimientos suficientes sobre alimentación saludable. Sin embargo, la participación en actividades de alimentación saludable, autoestima y autoconocimiento en la universidad logró mejorar el nivel de conocimiento. Se recomienda el desarrollo de proyectos universitarios que abarquen la tríada psicológica, alimentaria y corporal, involucrando así todas las carreras de salud, con el objetivo de mejorar la salud y la calidad de vida de los universitarios.

Women with Abnormal Mammographic Findings and High Neutrophil-to-Lymphocyte Ratio have the Worst Dietary Carbohydrate Quality Index.

INTRODUCTION: There are gaps in knowledge in breast cancer prevention studies focusing on interactions among mammographic findings, inflammation, and diet, especially those related to carbohydrates. OBJECTIVE: We aimed to verify the association among mammographic findings, inflammatory markers, and carbohydrate quality index (CQI) in women. METHODOLOGY: This was a cross-sectional study of 532 women assisted in a healthcare service. The enrolled women were divided into two groups according to their mammographic findings: those without and those with abnormal mammographic findings. Two 24-hour dietary reminders were applied, and CQI was determined based on four components: fibers, glycemic index, ratio between whole and total grains, and ratio between solid and total carbohydrates. The neutrophil-to-lymphocyte ratio (NLR) was calculated as an inflammatory marker. RESULTS: There were 178 (33.5%) women with abnormal mammographic findings, and 20 (3.8%) had NLR. There was no association between CQI and mammographic findings and NLR. Women with abnormal mammographic findings and high NLR had lower CQI (p = 0.039) and lower whole total ratio (p = 0.024). CONCLUSION: Women with abnormal findings and high NLR had worse CQI and worse overall total grain ratio.

Acute postprandial effect of yacon syrup ingestion on appetite: A double blind randomized crossover clinical trial.

Yacon syrup is a rich source of fructooligosaccharides (FOS); however, its diet supplementation effect on subjective sensation and appetite biomarkers in human is still unknown. This study aimed to evaluate the acute postprandial effect of yacon syrup ingestion on appetite. The double-blind crossover clinical trial was carried out with 40 adult women: 20 eutrophic and 20 obese grade I. On each day, the first blood collection was performed after a 12-h fast. Then, the volunteers ingested either intervention A (breakfast + 40 g of placebo) or intervention B (breakfast + 40 g of yacon syrup, containing 14 g of FOS). New aliquots of blood were collected at 45, 60, 90, 120, and 180 min. Appetite was assessed by estimating ghrelin and glucagon-like peptide-1 (GLP-1) levels and by assessing subjective appetite sensation. Analysis was performed using two-way ANOVA, followed by Bonferroni's multiple comparison test. No effect of yacon syrup was observed on postprandial ghrelin and GLP-1 levels at all times evaluated. Similar observations were made after stratifying the analysis by BMI (body mass index) (eutrophic and obese). The effect of yacon syrup on postprandial subjective sensations of hunger, satiety, fullness, and desire to eat was not evident in the total group of women evaluated and even after BMI stratification. We concluded that yacon syrup had no effect on postprandial ghrelin and GLP-1 levels and on the subjective appetite sensation in young adult women.

Interactions between dietary inflammatory index, nutritional state and Multiple Sclerosis clinical condition.

BACKGROUND & AIMS: The Dietary Inflammatory Index (DII) consists of a tool that assesses dietary inflammatory potential based on the assignment of an inflammatory score to a variety of nutrients, seasonings and bioactive compounds. Pro-inflammatory diets are associated to weight and abdominal fat excess. High Body Mass Index (BMI) and Waist Circumference (WC) seem to contribute to a worse prognosis in Multiple Sclerosis (MS) patients. Therefore, this study seeks to investigate the relation between anthropometric indexes and body adiposity with the clinical condition and the Dietary Inflammatory Index of MS individuals. METHODS: This is a cross-sectional, analytical study that included 137 MS patients residing in the Brazilian northeast. Through a structured questionnaire and medical records consultation, we collected data on demographics, nutritional state, arterial pressure, clinical and dietary variables. Clinical variables included the MS type, number of pulse therapies and attack rate in the last two years, number of days of most recent pulse therapy and muscular strength assessment scores (MRC) and most recent disability level (EDSS). The nutritional state was evaluated based on BMI, WC, waist-hip ratio (WHR), Body Roundness Index (BRI), Body Shape z score Index (ABSIz) and body fat percentage (%BF). The DII was calculated according to a validated methodology. RESULTS: The ABSIz presented a positive correlation with regards to the EDSS score (r = 0.294. p = 0.001). WC and WHR presented a negative correlation in relation to the number of pulse therapy days (r = -0.255. p = 0.022 and r = -0.251. p = 0.024). BMI and %BF were not correlated to clinical variables (p > 0.05). The DII was positively correlated to the BMI in people with progressive MS (r = 0.556. p = 0.025). CONCLUSIONS: The DII may interfere in the nutritional state of MS patients and the nutritional state may affect disability levels but it is necessary to establish which nutritional indicator can better predict the relation between DII and the clinical condition of MS patients.

Influence of IL1B, IL6 and IL10 gene variants and plasma fatty acid interaction on metabolic syndrome risk in a cross-sectional population-based study.

BACKGROUND & AIMS: Metabolic syndrome (MetS) is a cluster of interrelated risk factors for type 2 diabetes mellitus, and cardiovascular disease, with underlying inflammatory pathophysiology. Genetic variations and diet are well-known risk factor for MetS, but the interaction between these two factors is less explored. The aim of the study was to evaluate the influence of interaction between SNP of inflammatory genes (encoding interleukin (IL)-6, IL-1ß and IL-10) and plasma fatty acids on the odds of MetS, in a population-based cross-sectional study. METHODS: Among participants of the Health Survey - São Paulo, 301 adults (19-59 y) from whom a blood sample was collected were included. Individuals with and without MetS were compared according to their plasma inflammatory biomarkers, fatty acid profile, and genotype frequency of the IL1B (rs16944, rs1143623, rs1143627, rs1143634 and rs1143643), IL6 (rs1800795, rs1800796 and rs1800797) and IL10 (rs1554286, rs1800871, rs1800872, rs1800890 and rs3024490) genes SNP. The influence of gene-fatty acids interaction on MetS risk was investigated. RESULTS: IL6 gene SNP rs1800795 G allele was associated with higher odds for MetS (OR = 1.88; p = 0.017). Gene-fatty acid interaction was found between the IL1B gene SNP rs116944 and stearic acid (p inter = 0.043), and between rs1143634 and EPA (p inter = 0.017). For the IL10 gene SNP rs1800896, an interaction was found for arachidonic acid (p inter = 0.007) and estimated D5D activity (p inter = 0.019). CONCLUSION: The IL6 gene SNP rs1800795 G allele is associated with increased odds for MetS. Plasma fatty acid profile interacts with the IL1B and IL10 gene variants to modulate the odds for MetS. This and other interactions of risk factors can account for the unexplained heritability of MetS, and their elucidation can lead to new strategies for genome-customized prevention of MetS.

Yacon syrup: Food applications and impact on satiety in healthy volunteers.

Syrup obtained from yacon roots could be well positioned as a nutritional product due to its high fructooligosaccharides (FOS) content. Considering this, we examined the potential food applications of yacon syrup, using the focal group methodology, and its sensorial acceptability when incorporated in yogurt. The beneficial effects of the consumption of yacon syrup were studied over a 2-week period in a double-blind placebo-controlled experiment (namely Test A) and other consistent of only one day of yacon syrup consumption (namely Test B) were also evaluated. The doses of yacon syrup for both experiments were 8.74g of FOS/day. Energy intake, hunger, satiety, fullness and prospective food consumption were assessed with analogue scales at the end of each test. The results indicate that the yogurt was the food most suggested by the focus group, and the average of the scores given to the attributes when the yacon syrup was incorporated into a yogurt were: 7.78 for appearance; 7.72 for aroma; 7.02 for flavor and 6.96 for overall acceptability, corresponding to "like very much" and "like moderately". Furthermore, the results indicate that yacon syrup has a positive effect on appetite and its effect was dependent on gender and period of intervention, being statistically significant (P<0.05) in women, after 2-week period. These findings suggested that increasing FOS intake could help to increase satiety, and consequently, be helpful in the management of type 2-diabetes or control of the current high prevalence of overweight or obesity.

NUTRITIONAL STATUS, DIET AND NON-ALCOHOLIC FATTY LIVER DISEASE IN ELDERS.

OBJECTIVE: evaluate the inter-relations between non-alcoholic fatty liver disease (NAFLD) and dietary factors in a population of hypertensive elders. METHODS: 229 hypertensive elder patients were evaluated, from June to December 2009. All the patients that accepted to participate in the study signed a free consent term. An anthropometric evaluation was carried out and the body composition was evaluated. The diagnosis of NAFLD was determined by the American guidelines. The regular food intake was estimated through a 24 hour questionnaire. RESULTS: the weighted excess, by the body mass index and excess of abdominal fat, were associated with NAFLD (p < 0.001). An inverse profile was found with the diet variables. CONCLUSION: the studied group presents a health risk situation, considering the nutritional status markers. The regular diet appeared to be inadequate, showing excess of sodium and low fiber and vegetables intake.

Objetivo: evaluar las interrelaciones entre enfermedad grasa no alcohólica del hígado (HGNA) y factores dietéticos en una población de ancianos hipertensos. Métodos: 229 pacientes ancianos hipertensos fueron evaluados desde junio a diciembre del 2009. Todos los pacientes que aceptaron participar en el estudio firmaron un consentimiento libre e informado. Fueron realizadas evaluaciones antropométricas y de composición corporal. El diagnóstico de HGNA fue determinado por el American Guidelines. El consumo alimenticio regular fue estimado a través de una encuesta alimentaria de recordatorio de 24 horas. Resultados: el exceso de peso, ponderado por el índice de masa corporal y el exceso de grasa abdominal, fueron asociados con HGNA (p < 0,001). Un perfil inverso fue encontrado con las variables dietéticas. Conclusión: el grupo estudiado presentó una situación de riesgo para la salud, considerando los marcadores del estado nutricional. La dieta regular pareció ser inadecuada, mostrando exceso de sodio bajo consumo de fibras y vegetales.

FISH OIL AND VITAMIN E CHANGE LIPID PROFILES AND ANTI-LDL-ANTIBODIES IN TWO DIFFERENT ETHNIC GROUPS OF WOMEN TRANSITIONING THROUGH MENOPAUSE.

BACKGROUND: studies have investigated the relationship between the transition through menopause and cardiovascular diseases. White population, generally, have lower levels of traditional coronary heart risk factors, particularly dyslipidemia, hypertension, obesity, and diabetes, and lower rates of coronary heart disease mortality, than black population. Furthermore many studies have shown the cardioprotective and anti-inflammatory effects of omega-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid) of marine origin. The aim of this study was to investigate the effect of omega-3 supplementation, combined or not with vitamin E, on oxidative biomarkers and lipid profiles in nonwhite and white women with dyslipidemia transitioning through menopause. METHODS: a randomized, double-blind, placebo-controlled trial was conducted. Seventy-four eligible women were assigned to receive: fish oil, fish oil plus vitamin E and placebo for three months. At baseline, 45 and 90 days blood sample for biochemical variables and biomarkers of oxidative stress were taken. Socioeconomic and lifestyle variables were collected with standardized questionnaires. RESULTS: after 90 days the fish oil plus vitamin E treated group had a significant decrease in total cholesterol and LDL-C. Furthermore, there was a decrease in anti- LDL- autoantibodies after 45 days. Plasma TBARS concentrations were increased after 90 days in the group receiving only fish oil when compared to the placebo and fish oil-vitamin E groups. All of the effects observed were independent of ethnic group. CONCLUSION: supplementation with fish oil and vitamin E reduced total cholesterol and LDL-C, but had opposite effects on oxidative stress compared to supplementation with fish oil alone.

Introducción: diversos estudios han investigado la relación entre la transición a la menopausia y las enfermedades cardiovasculares. Generalmente, la población de etnia blanca posee bajos niveles de factores de riesgo coronarios, particularmente dislipidemia, hipertensión, obesidad, diabetes y bajas tasas de mortalidad por enfermedades del corazón en comparación con la población de etnia negra. Además, varios estudios demostraron efectos cardioprotectores y antiinflamatorios provenientes de ácidos grasos poliinsaturados omega-3 (ácido eicosapentaenoico y ácido docosahexaenoico) de origen marino. El objetivo del estudio fue investigar el efecto de la suplementación de omega-3 combinado o no con vitamina E en biomarcadores oxidativos y perfiles lipídicos en mujeres blancas y no blancas con dislipidemia en transición hacia la menopausia. Métodos: fue realizado un estudio randomizado, duplo- ciego, placebo-controlado. Setenta y cuatro mujeres elegibles fueron escogidas para recibir: aceite de pescado, aceite de pescado con vitamina E y placebo durante tres meses. Fueron recogidas muestras de sangre en de referencia, 45 y 90 días para realizar exámenes bioquímicos y de biomarcadores para estrés oxidativo. Las variables socioeconómicas y de estilo de vida fueron recogidas por medio de cuestionarios estandarizados. Resultados: después de 90 días, el grupo tratado con aceite de pescado con vitamina E tuvo una disminución significativa para colesterol total y LDL-C. Además, hubo una disminución de anticuerpos anti-LDL después de 45 días. La concentración de plasma TBARS aumentó después de 90 días en el grupo que recibió solamente aceite de pescado, comparado con los grupos placebo y aceite de pescado con vitamina E. Todos los efectos observados fueron independientes del grupo étnico. Conclusión: la suplementación con aceite de pescado y vitamina E redujo el colesterol total y LDL-C, pero tuvo un efecto opuesto en el estrés oxidativo comparado con la suplementación solamente con aceite de pescado.

Producto de acumulación lipídica está asociado con glucemia en estudiantes universitarias / Lipid accumulation product is associated with blood glucose in female university students

The use of anthropometric indexes, to follow up cardiovascular and metabolic risk factors, has been the focus of several studies during the last years. The Lipid Accumulation Product (LAP) innovates in combining waist circumference (WC), an anthropometric parameter, with fasting triglycerides, a biochemical parameter: the. The LAP was proposed in 2005 by Kahn as a better index than the Body Mass Index (BMI) to predict cardiovascular risk. The few studies published do not present LAP in young female population. For this reason, our study analyzed the association between LAP and fasting glycemia in female university students. A significant positive correlation was found, confirming previous studies with different populations.

La utilización de índices antropométricos para rastrear factores de riesgo cardiovascular y metabólico, ha sido de interés en varios estudios durante los últimos años. El Producto de Acumulación Lipídica (PAL) innova al combinar la circunferencia de cintura (CC), el cual es un parámetro antropométrico, con un parámetro bioquímico: los triglicéridos en ayunas. Kahn propuso el PAL el año 2005 como un índice mejor que el Indice de Masa Corporal (IMC) para predecir riesgo cardiovascular. Algunos estudios publicados no muestran el PAL en una población de mujeres jóvenes. Por esta razón, el objetivo del presente estudio fue analizar la asociación entre PAL y la glucemia en ayunas en estudiantes universitarias. Se detectó una correlación significativamente positiva, confirmando estudios previos en diferentes poblaciones.

[Relationship between dietary glycemic index and glycemic load and nonalcoholic fatty liver disease in elderly]. / Associação entre índice glicêmico e carga glicêmica dietéticos e doença hepática gordurosa não alcoólica em idosos.

OBJECTIVE: To investigate if there is an association between glycemic index (GI) and glycemic load (GL) of the diet and the presence of nonalcoholic fatty liver disease (NAFLD) in the elderly. METHODS: Retrospective study, composed of 229 patients seen at the Outpatient Clinic of Arterial Hyperten- sion in a public hospital, 103 carriers and 126 noncarriers of NAFLD. Food intake was analyzed to GI and GL. RESULTS: We found a high prevalence of inadequate dietary GI, with an average of 62.0 +/- 6.3 among patients with NAFLD and 62.5 +/- 6.5 among patients without NAFLD. The same occurred with the GL, 101.7 +/- 33.3 and 101.4 +/- 40.2, respectively, between carriers and noncarriers of the disease. There was no statistical difference between the values of GI and GL found in the diet of patients with and without NAFLD. CONCLUSION: In the evaluated group there was no association between GI and GL dietetic with NAFLD, but the findings put all of the patients at higher risk for the development of chronic diseases.