Nutritional intake and food sources in an adult urban Kenyan population.

Urbanisation is hastening the transition from traditional food habits to less healthy diets, which are becoming more common among Kenyans. No up-to-date studies on usual dietary intake and the main food sources of adult Kenyans are available. The aim of the present study was to identify the main food sources of nutrients in the diet of urban adult Kenyans and explore potential associations with demographic variables including age, sex, level of education, occupation and body mass index. The study adopted a cross-sectional design. The dietary intake of 486 adult Kenyans from Nairobi was assessed using a validated, culture-sensitive, semi-quantitative food frequency questionnaire. Binary logistic regression models were used to evaluate associations between food sources and demographic variables. Macronutrient intakes as a proportion of total energy intake (TEI) were within international dietary guidelines. Cereals and grain products (34.0%), sugar, syrups, sweets and snacks (9.8%), fruits (9.7%) and meat and eggs (8.8%) were the major contributors to TEI. Cereals and grain products contributed 42.5% to carbohydrates, followed by fruits (12.4%) and sugar, syrups, sweets and snacks (10.6%). The most important sources of protein and total fat were cereals and grain products (23.3% and 19.7%, respectively) and meat and eggs (22.0% and 18.7%, respectively). Sex, age and level of education were associated with the choice of food groups. Although macronutrient intakes were within guidelines, the Kenyan diet was revealed to be high in sugars, salt and fibre, with differences in food sources according to demographic variables. These results can act as an incentive to national authorities to implement nutritional strategies aiming to raise awareness of healthier dietary patterns among Kenyans.

Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate.

Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g-1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices' pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean.

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5°C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108CFUmL-1 in the fermented soymilk during 28 days of storage at 5°C while L. acidophilus La-5 was decreased by 1logCFUmL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions.

This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L. acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract.

Caracterização físico-química e sensorial de queijo de coalho produzido com mistura de leite de cabra e de leite de vaca / Quality and acceptance of goat milk coalho cheese with inclusion of cow milk

Nessa pesquisa objetivou-se avaliar o efeito da adição de leite bovino na fabricação de queijo coalho de leite de cabra nas características físico-químicas e sensoriais a fim de corroborar com a melhora da qualidade e aceitação do produto. Os queijos foram preparados com cinco proporções de mistura de leite caprino:bovino: Q1 (4:0); Q2 (3:1); Q3 (1:1); Q4 (1:3); Q5 (0:4), nas quais se utilizou um modelo estatístico inteiramente casualizado constando de cinco tratamentos e três repetições. As amostras foram submetidas às análises: microbiológicas, como controle de qualidade; físico-químicas: colorimétrica, derretimento, rendimento, umidade, gordura, proteína, extrato seco total, pH, atividade de água (Aw) e sensorial: teste de aceitabilidade e ordenação da preferência. Os valores médios mostraram-se significativos (p<0,05) para as análises de umidade, Extrato Seco Total (EST), proteína, cinzas, acidez e parâmetro colorimétrico b*. A avaliação global e a preferência dos consumidores, na análise sensorial, diferiram significativamente para o queijo elaborado com 100% de leite de cabra. A elaboração de queijos coalho a partir de misturas desses leites apresenta-se viável, tanto do ponto vista nutricional, quanto sensorial, representando uma potencial alternativa para a agroindústria de produtos lácteos.

Cicatriz da cesariana: implicações ginecológics e aspectos atuais / Cesarean scar: gynecologic implications and current aspects

A cicatriz de cesariana como causa de morbidades ginecológicas, algo até pouco tempo ignorado pelos ginecologistas, é atualmente foco de importante discussão. O aumento atual da via abdominal para o parto faz desse tópico um assunto de extrema importância no cotidiano médico. O sangramento pós-menstrual sem causa aparente tem, na maioria das vezes, a cicatriz de cesariana como fator causal. Pode ocorrer, também, o comprometimento da fertilidade ou pela dificuldade de implantação embrionária ou pela piora da qualidade do muco cervical, em razão do sangramento uterino anormal. Discute-se, hoje em dia, qual o melhor método para o diagnóstico das alterações uterinas decorrentes da cicatriz de cesárea. A investigação pode ser feita inicialmente pela utrassonografia transvaginal, mas a histeroscopia tem maior acurácia além de permitir o tratamento específico. Em todas as situações, a investigação e o bom planejamento terapêutico só podem ser feitos quando o ginecologista conhece bem essa afecção.

The cesarean scar as cause of gynecological morbity, fact that used to be ignored by gynecologists, is the subject of an important discussion nowadays. The current increase in the number of abdominal delivery makes this subject a constant in our daily pratice. The post-menstrual uterine bleeding without an apparent cause has, in the majority of cases, the cesarean scar as only predisponent factor. There might also be infertility due to the difficulty of embryonic implantation or to the presence of the blood making the cervical mucus hostile. Currently, there is a discussion on the best method for the diagnosis of uterine alterations due to cesarean scar. The investigation may be initially accomplished by means of transvaginal ultrasound, but only the hysteroscopy may be precise in the diagnosis and allow specific treatment. In all situations, the investigation and adequate therapeutic planning can only be made if the gynecologist has ample knowledge on this pathology.

Avaliação dos resultados do tratamento cirúrgico de pacientes portadoras de endometriose do septo retovaginal / Evaluation of the results of surgical treatment of patients with endometriosis of the rectovaginal septum

OBJETIVO: avaliar os resultados dos 14 primeiros casos de tratamento cirúrgico videolaparoscópico de pacientes com endometriose profunda do septo retovaginal no Setor de Endoscopia Ginecológica do Hospital do Servidor Público Estadual Francisco Morato de Oliveira. MÉTODOS: foi realizada análise retrospectiva com dados retirados de prontuários, associada ao atendimento ambulatorial pós-operatório das 14 pacientes operadas entre fevereiro de 2002 e fevereiro de 2004, apresentando as seguintes características: a idade das pacientes variou de 33 a 44 anos, com média de 38,4; a paridade variou de 0 a 3, com média de 1,1; os principais sintomas pré-operatórios foram: dismenorréia em 14 (100 por cento), dispareunia de profundidade em 12 (85,7 por cento), dor pélvica acíclica em 10 (71,4 por cento), dor à evacuação em duas (14,3 por cento), enterorragia em duas (14,3 por cento) e infertilidade em duas (14,3 por cento). A dosagem plasmática do CA-125 esteve entre 3,6 e 100,3 U/mL, com média de 52,9 U/mL. RESULTADOS: o exame anatomopatológico das lesões do septo retovaginal foi compatível com endometriose em nove (64,3 por cento) pacientes. Quanto à sintomatologia dolorosa, houve regressão total em sete (50 por cento) pacientes, melhora de mais de 80 por cento em duas (14,3 por cento), sem melhora em quatro (28,6 por cento) e piora em uma (7,1 por cento). A incidência de complicações foi de 14,3 por cento, sendo uma lesão de ureter associada a lesão no sigmóide e uma lesão retal diagnosticada no 8º dia de pós-operatório. CONCLUSAO: pode-se concluir que a endometriose profunda do septo retovaginal pode ser tratada pela cirurgia laparoscópica, com baixa morbidade, e trazendo alívio dos sintomas para a maioria das pacientes.