Perceptions and Intention to Get Vaccinated against Mpox among the LGBTIQ+ Community during the 2022 Outbreak: A Cross-Sectional Study in Peru.

Vaccination against mpox can control the outbreak by targeting high-risk groups such as the LGBTIQ+ community. The aim of the study was to evaluate the perceptions and intentions to get vaccinated against mpox among the LGBTIQ+ community in Peru. We conducted a cross-sectional study from 1 November 2022 to 17 January 2023 in Peru. We included individuals over 18 years old, belonging to the LGBTIQ+ community, and residing in the departments of Lima and Callao. To evaluate the factors associated with the intention to be vaccinated, we used Poisson regression with robust variance to create a multivariate model. The study comprised 373 individuals who self-identified as members of the LGBTIQ+ community. The participants had a mean age of 31 years (SD ± 9), with 85.0% males and 75.3% reporting to be homosexual men. The majority (88.5%) expressed their intention to receive the vaccine against mpox. Believing that the vaccine is safe was associated with a higher intention to be vaccinated (aPR: 1.24; 95% CI: 1.02 to 1.50; p = 0.028). Our study population showed a high level of mpox vaccination intent. Educational campaigns reinforcing the concept of vaccine safety should be conducted to increase the intention and possibly the vaccination rate in the LGBTIQ+ community.

Efecto de edulcorantes no calóricos en la aceptabilidad sensorial de un producto horneado / Effect of non-caloric sweeteners in sensory acceptability of a baked product

Samples of cakes (baked biscuit-type products) made with sugar (control) and samples prepared with non-caloric sweeteners (stevia, saccharin and sucralose) were developed and acceptability evaluated using a 5-point hedonic scale test for color, aroma and flavor. The color and aroma results indicated that the cakes made with sugar have significantly larger acceptability than cakes made with non-caloric sweeteners (p< 0.05). In assessing the acceptability of taste there are significant differences between all samples of cakes, with the following descending order according to the sweetener used: sugar > stevia > sucralose > saccharin. Replacement of sugar by non-caloric sweeteners in cakes, decreased the acceptability of the products. One explanation may be because no non-enzymatic browning reactions occur such as Maillard reaction and caramelization, which generate compounds related to color, aroma and flavor of baked foods.

Se elaboraron muestras de queques (productos horneados tipo bizcocho) con azúcar (control) y con edulcorantes no calóricos (estevia, sacarina y sucralosa). Los queques se evaluaron sensorialmente mediante una prueba de aceptabilidad con una escala hedónica de 5 puntos para los parámetros de color, aroma y sabor. Los resultados de color y aroma indican que los queques elaborados con azúcar tienen una aceptabilidad significativamente mayor que los queques elaborados con los edulcorantes no calóricos (p< 0,05). En la evaluación de sabor hubo diferencias significativas entre todas las muestras de queques, con el siguiente orden decreciente según el edulcorante utilizado: azúcar > estevia > sucralosa > sacarina. El reemplazo de azúcar por edulcorantes no calóricos en los queque, disminuyó la aceptabilidad de los productos. Una explicación posible es que no se producen reacciones de pardeamiento no enzimático como reacción de Maillard y caramelización, las que generan compuestos relacionados con el color, aroma y sabor de productos horneados.