Prevalence and risk factors for obesity in Balearic Islands adolescents.

The aim of this work was to assess the prevalence and risk factors of obesity in the Balearic Islands' adolescents. A cross-sectional nutritional survey was carried out in the Balearic Islands (2007-2008). A random sample (n 1231) of the adolescent population (12-17 year old) was interviewed. Anthropometric measurements, two non-consecutive 24 h recalls and a general questionnaire incorporating questions related to sociodemographic and lifestyle variables including the physical activity questionnaire were used. The prevalence of overweight was 19.9 % (boys) and 15.5 % (girls), and obesity 12.7 % (boys) and 8.5 % (girls). The main risk factors associated with a higher prevalence of obesity were low parental education level (boys OR: 3.47; 95 % CI: 1.58, 7.62; girls OR: 3.29; 95 % CI: 1.38, 7.89), to skip meals (boys OR: 4.99; 95 % CI: 2.1, 11.54; girls OR: 2.20; 95 % CI: 0.99, 4.89), age (12-13-year-old boys; OR: 2.75; 95 % CI: 1.14, 6.64), attention to mass media (television (TV)+radio; boys OR: 1.50; 95 % CI: 0.81, 2.84; girls OR: 2.06; 95 % CI: 0.91, 4.68), short sleep (boys OR: 3.42; 95 % CI: 0.88, 13.26), low parental socioeconomic status (girls OR: 3.24, 95% CI: 1.04, 10.05 ) and smoking (girls OR: 2.51; 95 % CI: 0.88, 7.13). A programme of action including school healthy education and promotion programmes targeted at parents and adolescents are needed. These programmes may be mainly focused to increase educational level, to make the adolescents to be aware of to skip meals and to smoke are not appropriate methods to reduce the risk of obesity, but the usefulness is to do not eat while watching TV, to sleep 8-10 h/d and to be physically active.

El deterioro de los aceites durante la fritura / No disponible

El interés por las modificaciones que sufren las grasasdurante el proceso de fritura y sus efectos nutricionalesy toxicológicos está justificado por la creciente utilizaciónde los procesos de fritura en la preparación de alimentos.La predicción del comportamiento de las grasas y aceitescuando se usan para freír distintos tipos de alimentos noes fácil. Aunque existen amplios conocimientos sobre lasreacciones generales que ocurren en la materia grasa durantela fritura, son numerosas las variables involucradasque condicionan la calidad de los productos fritos obtenidos.En esta revisión se describe el proceso de fritura, en particularla fritura en profundidad. Se comentan las principalescaracterísticas que deben reunir las grasas/aceites de frituray cual es la tendencia actual de los mismos. Se describela química del deterioro que sufren estas materias grasasdurante el proceso, oxidación, polimerización e hidrólisis yse describen los nuevos compuestos formados o compuestospolares. Se revisa la legislación actual sobre el límite máximode alteración permitido para estos aceites de fritura, a nivelmundial y la situación en Argentina. Además se comentanalgunos aspectos toxicológicos asociados al consumo de losaceites usados en fritura(AU)

The interest on changes that fats undergo during fryingprocess and nutritionally and toxicological effects is justifiedby the increasing use of the frying processes in thefood preparation. The prediction on fats and oils behaviourwhen they are used to fry several foods is not easy. Althougha wide knowledge exists on general reactions that takeplace on fat and oils during the frying, numerous involvedvariables condition the quality of obtained fried products.This paper reviews the frying process, particularly the deepfatfrying process. The main characteristics that frying fatand oils must join up are commented, as well as presenttendency of them. The chemistry of frying fats deterioration(oxidation, polymerisation and hydrolysis) during the fryingprocess is described, as well as the new formed compounds:the polar compounds. The up-date legislation at world-widelevel on the upper limits of alteration allowed for these fryingoils and Argentina situation are also reviewed. Moreover,some toxicological aspects associate to the consumptionof these frying oils is also commented on(AU)