Drinking to thirst influences fluid replacement in adolescents judokas

AIM: The aim of this study was to examine the influence of the type of beverage and the use of thirst sensation to guide fluid replacement in the adolescent judokas. METHODS: Nine male judokas aged 10-16 (average age 11,8 ± 4,0 years old) were submitted to a standardized training of 90 minutes. In the first phase of the study, the athletes completed the training with ingestion ad libitum of different beverages: day 1 (water) and after 48 hours, day 2 (sports drink). In the second phase, after 7 days of first stage, the athletes completed the training with ingestion of water or sports drink, guided by thirst sensation. The total volume of liquids ingested (VI) during the training was quantified and the level of dehydration was determined by variation of body weight before and after training (∆W). At the end of each training, the athletes were asked about the training intensity to determine perceived exertion (PE). RESULTS: No differences were observed in weight loss (∆W) (range: -0,04 ± 0,4 to -0,69 ± 1,1 %) and perceived exertion (range: 3,2 to 5,0). The use of thirst sensation to guide fluid replacement reduced the total fluid intake when the beverage offered was the sports drink (no thirst vs. thirst sensation, 521,1 ± 290 vs 152,2 ± 187 mL - p=0,006). CONCLUSION: The results suggest that fluid replacement guided by thirst sensation can be influenced by the type of beverage offered.(AU)

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase

Abstract Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. Results: Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). Conclusion: The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase.

PURPOSE: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. METHODS: Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined. RESULTS: Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control). CONCLUSION: The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats.

PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

PURPOSE: To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS: In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION: The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

Percepção corporal em adolescentes de baixa condição socioeconômica / Body perception among adolescents from low socioeconomic background

Introdução: na adolescência podem ocorrer alterações na percepção corporal por influências externas, podendo ser fatores de risco para transtornos alimentares. Objetivo: este estudo objetivou avaliar distorções da percepção corporal comparando estado nutricional antropométrico e percepção corporal de 339 adolescentes. Métodos: a percepção corporal foi avaliada em relação à imagem por meio de figuras de silhuetas (escala) e por percepções de peso (questionário), as quais foram comparadas com o índice de massa corpórea (IMC) por idade. Resultados: a percepção da imagem corporal mostrou que os homens se perceberam mais abaixo do peso do que as mulheres. As mulheres avaliaram-se com frequência acima do peso (p<0,05). Em relação à percepção do peso corporal, não houve diferença na frequência em se sentirem acima do peso entre os dois gêneros (p>0,05). Todavia, os índices de eutrofia foram elevados. Comparando a percepção da imagem corporal com IMC, constatou-se superestimação do estado nutricional por ambos os gêneros, principalmente pelas mulheres. Dos adolescentes com risco para sobrepeso, os homens mostraram mais subestimação do estado nutricional em relação às mulheres. Conclusão: os homens apresentaram mais percepção para corpo magro, enquanto as mulheres para sobrepeso. Significativas alterações da percepção corporal podem constituir riscos para desenvolver transtornos alimentares...

Introduction: Changed body perception because of external influences may constitute a risk factor for eating disorders among adolescents. Objective: This study approached 339 adolescents to map distorted body perceptions building on their anthropometric nutritional state and body perception. Methods: body perception was assessed building on silhouette pictures (scale) and weight perceptions (questionnaire), which were then compared with the body mass index (BMI) according to age. Results: According to the data of perception of body image, the boys were more inclined than the girls to consider themselves underweight. The girls usually considered themselves overweigh (p>0.05). However, the levels of eutrophia were high. Comparing the perception of body image with the participants? BMI showed overestimation of nutritional state in both genders, especially among females. Among the adolescents with risk of overweight, the boys tended more than the girls to underestimate their nutritional state. Conclusion: The boys were more likely to perceive themselves as having a slim body, whereas the girls tended to considered themselves as being overweight. Significant changes in body perception may pose risks of adolescents? developing eating disorders...