[Nutrition, gastronomy and health in the community of Castilla y León]. / Nutrición, gastronomía y salud en la comunidad de Castilla y León.

INTRODUCTION: Introduction: gastronomy and eating habits are key factors that determine a population's health and nutritional status. The geographical and climatic peculiarities of Castilla y León (CyL) contribute to the development of its cultural and gastronomic wealth. Objectives: to evaluate the gastronomic characteristics of CyL and assess the population's health and nutritional needs. Methods: this study is a narrative review. Results: in CyL there are more than 50 foods with various figures of quality, from vegetables, meats, cheeses and fruits to pasties and sweets. CyL has also the highest ratio of dining options from Spain. The caloric profile analysis reveals the trend towards an unbalanced diet with excess intake of lipids and proteins to the detriment of the consumption of complex carbohydrates. The assessment of food consumption shows higher values than the average national in all the food groups, with special attention to the meat and derivatives, milk and derived, eggs, cereals and legumes. With regard to lifestyle, best values in indicators of sedentarism, physical activity and obesity are observed in comparison with the rest of Spain. Conclusions: the region of Castilla y León has its own geographical and cultural characteristics that make it a region of reference at the national level in relation to the production and marketing of local products of quality. Eating habits are associated with gastronomy and contribute to the promotion of a good nutritional status and standard of living of the population.

INTRODUCCIÓN: Introducción: la gastronomía y los hábitos alimentarios determinan el estado nutricional y de salud de una población. Las peculiaridades geográficas y climatológicas de Castilla y León (CyL) contribuyen al desarrollo de su riqueza cultural y gastronómica. Objetivos: analizar las características gastronómicas de CyL y evaluar las necesidades nutricionales y de salud de la población. Métodos: este estudio es una revisión narrativa. Resultados: en CyL existen más de 50 alimentos acogidos a distintas figuras de calidad, desde legumbres, embutidos, quesos, frutas y hortalizas hasta empanadas y dulces. Asimismo, CyL posee la ratio más elevada de establecimientos de restauración de España. El análisis del perfil calórico revela la tendencia hacia una dieta desequilibrada con exceso de ingesta de lípidos y proteínas en detrimento del consumo de hidratos de carbono complejos. La evaluación del consumo alimentario muestra valores superiores a la media nacional de todos los grupos de alimentos, con especial atención a la carne y derivados, leche y derivados, huevos, cereales y legumbres. En relación con el estilo de vida, se observan mejores valores en los indicadores de sedentarismo, actividad física y obesidad en comparación con el resto de España. Conclusiones: la comunidad de Castilla y Léon posee unas características geográficas y de identidad cultural propias que la convierten en una región de referencia a nivel nacional en relación con la producción y comercialización de productos autóctonos de calidad. Los hábitos alimentarios están asociados con la gastronomía y contribuyen a la promoción de un buen estado nutricional y de nivel de vida de la población.

Villalón, a Fresh Ewe's Milk Spanish Cheese, as a Source of Potentially Pathogenic Aeromonas Strains.

Presumptive aeromonads were detected in 8 batches of Villalón cheese produced in dairy plants from pasteurized ewe's milk, the mean count being 2.85 ± 0.24 log CFU/g. Only four isolates from 2 batches were confirmed as motile aeromonads and they fitted the description of Aeromonas hydrophila . During cheese making of 5 batches of farmhouse-made raw milk Villalón cheese, presumptive aeromonads decreased in numbers from 3.6 log CFU/ml in raw ewes' milk to 2.2 log CFU/g after salting, but after storage for 48 h at 4°C, multiplication occurred in all cheeses (mean count, 3.7 log CFU/g). Motile aeromonads were detected in raw ewe's milk, curd, and cheese. Identification to species' level of 38 isolates which shared the properties of A. hydrophila and A. caviae was based on the "suicide phenomenon" (22 strains were identified as A. hydrophila and 16 as A. caviae ). All strains of A. caviae were ß-hemolytic, showed suicidal activity, and failed to produce caseinase.