Importancia del laboratorio clínico en los estudios nutricionales en personas mayores que estén o no institucionalizadas / Importance of the clinical laboratory in nutritional studies in elderly persons who are or not institutionalized

No disponible

Patrones de consumo de alimentos en estudiantes universitarios de Zamora / Food consumption patterns among university students in Zamora

Objetivos: analizar, mediante técnicas a posteriori, los principales patrones de consumo de alimentos de los estudiantes universitarios de Zamora y su asociación con los diferentes grupos de alimentos, para así conocer cuánto se alejan de las recomendaciones de una dieta saludable, como es la dieta mediterránea. Métodos: estudio transversal, descriptivo y observacional sobre una muestra representativa de los estudiantes universitarios de la provincia de Zamora (n = 213; 18-29 años). El consumo de alimentos se determinó mediante un cuestionario validado semicuantitativo de frecuencia de consumo, que incluía 64 alimentos, reunidos en 13 grupos. Los patrones de consumo se determinaron por análisis factorial. Resultados: los estudiantes universitarios de Zamora muestran dos patrones de consumo: mediterráneo, que explica un 19,4% de la varianza total y se caracteriza por un consumo de lácteos, pescado y mariscos, carnes y legumbres, embutidos, cereales y tubérculos, fruta y verduras y aceite de oliva; y occidental, que explica un 22,2% de la varianza total y se caracteriza por un consumo de lácteos, huevos, carnes y legumbres, embutidos, frutos secos, otras grasas distintas del aceite de oliva, bollería y dulces, alimentos preparados y bebidas azucaradas, con bajo consumo de fruta y verduras. El análisis factorial presenta una medida de adecuación de la muestra (KMO) de 0,615. Conclusiones: los estudiantes universitarios de Zamora se encuentran en transición nutricional, con una dieta que se aleja de las recomendaciones de la dieta mediterránea (AU)

Aims: To assess, using a posteriori techniques, prevailing food consumption patterns of university students in Zamora and their association with food groups, in order to know how far can be away from a healthy diet, such as the Mediterranean diet. Methods: Cross-sectional, descriptive and observational study of a representative sample of university students in the province of Zamora (n = 213, 18-29 years). Food consumption was assessed using a validated semi-quantitative consumer frequency questionnaire, which included 64 foods, grouped into 13 food groups. Consumption patterns were determined by factor analysis. Results: University students in Zamora show two consumption patterns: «Mediterranean», which accounts for 19.4% of the total variance and is characterized by consumption of dairy products, fish and seafood, meats and vegetables, sausages, cereals and tubers, fruit and vegetables and olive oil, and "Western", which accounts for 22.2% of the total variance and is characterized by consumption of dairy products, eggs, meats and vegetables, sausages, nuts, other fats other than olive oil, pastries and sweets, prepared foods and sugar sweetened beverages, with low consumption of fruit and vegetables. The factor analysis shows a sample adequacy measure (KMO) of 0.615. Conclusions: The university students of Zamora are in nutritional transition, with a diet that moves away from the recommendations of the Mediterranean Diet (AU)

Changes in circulating cytokines and markers of muscle damage in elite cyclists during a multi-stage competition.

The purpose of this study was to determine the changes in the basal and post-exercise plasma markers of muscular damage, lipid peroxidation and cytokines in eight male well-trained semiprofessional cyclists, in response to a three consecutive-day cycling competition. Serum markers of oxidative and muscular damage - creatine kinase activity, lactate dehydrogenase activity, myoglobin and malondialdehyde (MDA), creatinine and nitrite levels - followed a sawtooth-type representation throughout the competition. MDA showed an accumulative pattern, evidenced in the post-race values of the third stage which were significantly higher with respect to the values of the first stage. Cortisol levels were significantly influenced by an interaction between the exercise and the stage factors, with higher values on the 4th day. Plasma cytokine levels were only determined before the first stage and post-race, after the third stage. The exercise increased TNFα, IL6, IL2 and IFNγ levels, whereas IL1ß was unchanged. In conclusion, cyclist stages induced oxidative and cellular muscle damage which is partially recovered to basal values by the next morning. Repetitive stages during the cycling competition accumulated plasma muscular damage and lipid peroxidation markers and pro-inflammatory cytokines, probably as a result of local inflammatory responses.

Determinación de residuos de pesticidas en alimentos procesados en Chile / Assessment of pesticide residues in processed foods in Chile

Fundamento: Los pesticidas pueden estar presentes en los alimentos como residuos secundarios al tratamiento de las cosechas o en niveles más altos como consecuencia de la contaminación. Si bien producen un beneficio público aumentando la productividad agrícola, los residuos determinan riesgos en la salud de las personas Objetivo: Identificar la presencia de residuos de pesticidas en una muestra de alimentos procesados en base a ingredientes de origen vegetal: frutas, verduras, hortalizas y/o cereales y revisar su cumplimiento en relación a los límites permitidos en las regulaciones de alimentos chilena y de la Comunidad Económica Europea (CEE). Método: En una muestra por conveniencia de alimentos procesados elaborados con ingredientes en base a frutas, verduras, hortalizas y/o cereales: dos muestras de jugos de naranja, dos muestras de alimentos infantiles en base a cereales y cinco en base a verduras y frutas y un producto en base a cereales y verduras, se determinó la presencia de residuos de pesticidas utilizando métodos de evaluación de multiresiduos Resultados: De los diez alimentos analizados se encontró residuo de Carbaril en una de las muestras de jugo de naranja (0,01 mg/kg); Iprodiona en las muestras de papillas de ciruela-pasa, multi-frutas y durazno (0,04; 0,01 y 0,08 mg/kg respectivamente) y pirimifos-metil (0,02 mg/kg) en la sopa instantánea de espárrago. Conclusiones: Aún cuando la muestra no es representativa del universo de alimentos procesados chilenos, los resultados sugieren la necesidad de establecer un sistema de vigilancia que asegure la inocuidad de alimentos procesados, especialmente los destinados a niños y la definición de límites máximo de residuos permitidos en este tipo de alimentos (AU)

Introduction: Pesticides can be present in food as a secondary waste treatment of the crops or contain high levels as a result of pollution. They produce public benefit by increasing agricultural productivity but also determine risks to human health. Objective: To identify in a processed food sample based on fruits, vegetables and / or cereals ingredient the presence of pesticide residues and review these results in relation with the limits allowed in the chilean and the European Economic Community food regulations. Methods: In a convenience sample of processed foods made with fruits, vegetables and / or cereal ingredients: two samples of orange juices, two samples of infant foods based on cereals, five based on vegetables or fruits and one product based on cereals and vegetables, we tested the presence of pesticide residues using for assessing a multiresidue methods. Results: Five samples showed pesticides residue. Carbaryl was found in one sample of orange juice (0.01 mg/ kg), Iprodione in three food samples: plum and raisins, multi-fruit and peach mush (0.04; 0,01 and 0.08 mg/kg respectively) and pirimiphos-methyl (0.02 mg/kg) was found in the of asparagus soup. Conclusion: Although the sample is not representative of the uiverse of the Chilean processed food, these results suggest the need to establish a surveillance system to ensure the safety of processed foods, especially in children, and define the maximum residue levels allowed in this kind of food (AU)

Testosterone and cortisol changes in professional basketball players through a season competition.

We analyze the outcome on testosterone (T) and cortisol (C) responses in 12 professional basketball players during a season of competition. Serum adrenocorticotropic hormone (ACTH), C, total testosterone (TT), and free testosterone (FT) levels were analyzed in October, December, March, and April. A day after the games, blood samples were taken. Serum ACTH levels were maintained at the initial levels during the season. However, basal C significantly changed during the season, with lower levels in December and in April. Basal serum TT levels increased during the season until a maximum in March. No differences were presented in the TT values in December, March, and April. Basal FT presented high levels in October and December, followed by a low level in March, remaining low in April. The T/C increased during the season, attaining a maximum level in December, followed by a significant decrease in March. Free T/C ratio decreased during the season (lower level in March). In conclusion, the players maintained a good anabolic-catabolic balance. In our opinion, to prevent the stress provoked during the season, and control the recovery periods, it is useful to monitor C, T, and the level of training.

La sobrasada de Mallorca: de la tradición la la elaboración industrial / Majorcan sobrasada: from tradition to industrial production

La sobrasada es el embutido por excelencia de la isla de Mallorca. Su tradición y origen se remonta a lo largo de historia. En el siglo XVI, se desarró en Mallorca una importante tradición charcutera con los primeros signos distintivos propios y en el siglo XVll la sobrasada pasó de ser una reserva de carne a un signo característico de la gastronomía tradicional. A principios del 1996, la Unión Europea protegió la denominación Sobrasada de Mallorca con la denominación de calidad: Indicación Geográfica Protegida. La sobrasada es un embutido crudo curado, elaborado con carnes de cerdo, magro y tocino, picadas, adicionadas con pimentón, sal y especias, posteriormente amasadas, embutidas y curadas, Dicha composición se encuentra regulada por ley. Este trabajo da a conocer el origen y la historia de la sobrasada de Mallorca, estudia los sistemas de producción de la misma, desde la elaboración tradicional que se viene llevando a cabo en la isla de Mallorca, hasta la producción industrial. También se aportan datos relativos a su contribución nutricional(AU)

The sobrasada is the most typical Majorcan sausage, traditionally made along history in this island. On the XVth century, an important sausage tradition was developed in Majorca, and on the XVIIth century, sobrasada passed from a traditional meat reserve to be a characteristic sign of traditional Majorcan gastronomy. At the beginning of 1996 the European Union protected the product Sobrasada de Mallorca with a quality sign: Protected Geographical Direction. The sobrasada is a raw and ured sausage, made with pork meat, lean and lard, picked, and flavoured with paprika, pepper, alt and spices, mixed, stuffed and cured. This composition is controlled by law. The aim of this work is to explain the origin and history of Majorcan sobrasada, and the production method of this sausage, from traditional to industrial production in Majorca, as well as to give data related to its nutritional contribution(AU)

Community nutrition in Spain: advances and drawbacks.

Scientific evidence has placed community nutrition among the front-line strategies in health promotion. Community nutrition in different regions of Spain has developed at an unequal pace. Early initiatives in the mid 1980s provided good-quality population data and established a basis for nutrition surveillance including individual body measurements, dietary intake data, information on physical activity, and biomarkers. The Nutrition and Physical Activity for Obesity Prevention Strategy (NAOS) reinforces community nutrition action in Spain. Presented here is an overview of developments in community nutrition in Spain in recent years as well as potential trends under the scope of the NAOS.

Adecuación del etiquetado de alimentos con esteroles o estanoles vegetales añadidos a la normativa legal vigente / Adequacy to the food labelling regulation of esterol or estanol Rich foods

Objetivo: Buscar y comparar los diferentes productos existentes en el mercado con fitoesteroles o fitoestanoles, comprobar que el ingrediente funcional se encuentra en los productos a las dosis recomendadas para ejercer su efecto y que cumple la normativa vigente en cuanto a alegaciones nutricionales. Método: Se realizó una búsqueda en 6 grandes superficies y cadenas alimentarias tomándose como referencia todos los alimentos con esteroleclestanoles vegetales añadidos. Se analizó el etiquetado exterior (cartonaje) de los alimentos. Se valoró el cumplimiento de los reglamentos vigentes de la Unión Europea en cuanto a esteroles/estanoles vegetales y alegaciones nutricionales. Resultados: Se encontraron tres tipos diferentes de productos conteniendo esteroles/estanoles vegetales en el mercado (leches fermentadas 13, margarina 1 y leche 2). En todos las productos se usan las palabras esteroles/estanoles vegetales, se remarca la dosis diaria de producto y se advierte que deben evitarse dosis superiores a 3 g/d de esteroles añadidos. Indican que se destinan exclusivamente a aquellas personas "que deseen reducir sus niveles de colesterol" y que no son adecuados para personas con necesidades dietéticas especiales. En la mayoría de los envases se señala que si el paciente está tomando medicarnentos, solo debe consumir dicho producto bajo supervisión médica. La declaración de cantidad de esteroles/estanoles vegetales es distinta según la marca; tan sólo tres productos indican los g de esteroles/estanoles vegetales en la etiqueta nutricional, en el resto sólo aparecen en la lista de ingredientes. En todos ellos se indica que deben consumirse en el marco de una alimentación equilibrada. Conclusiones: Todos los productos con esteroles o estanoles vegetales añadidos, ya sea leches fermentadas, leche o margarina, que encontramos en el mercado español, cumplen con las normativas europeas vigentes, aunque en algunos casos existen determinados mensajes en los que sólo se recomienda, cuando sería más adecuado utilizar la palabra "debe" y en leches y margarinas las raciones diarias podrían llevar a confusión en algunos consumidores. Se debería asegurar que todos los productos tuvieran en la lista de ingredientes el porcentaje de ésteres de estanol/estanol, y su equivalente en estanoles/esteroles libres(AU)

Objetives: Search and compare different products available on the market including phytosterols / phytostanols, make sure that the functional ingrediente was in the products at recommended doses to exert their effect and that meet current European Union regulations on health claims. Methods: We conducted a search at six supermarkets and food chains, taking as a reference, all foods containing plan sterols / plant stanols. We analyzed the outer labelling (cardboard) of all them and evaluated the compliance with existing European regulations on plant sterols/stanols and nutrition claims. Results: We found three different types of products containing plan sterols/stanols in the market (13 fermented milk products, 1 margarin and 2 milks). All products used the words plan sterols / plant stanols, highlight the daily dose of product and advise to avoid doses higher than 3 g/d of sterols. All of them also indicated that are exclusively for those “who wish to reduce their cholesterol levels” and not suitable for people with special dietary needs. In some of the packing stateds that if the patient is taking drugs, must only consume the product under medical supervision. The declaration of quantity of plant sterols / plant stenols is done differently depending on the mark. Only in three products, grams of plant sterols / plan stanols are indicated on the nutritional composition label; in the rest, grams only appear in the ingredients list. All of them indicate that should be eaten as part of a balanced diet. Conclusions: All products with added plant sterols or stanols, to a greater extent, whether fermented milk, mils or margarine, which are in the Spanish market, comply with European regulations currently in force, although in some cases there are certain messages in which is only recommended, instead of “must”, that would be more appropriated. In some cases, mild and margarine daily rations could lead to confusion in some consumers. It should ensure that all products containe on the list of ingredients, the percentage of esters estanol / estanol and its equivalent in free stanols / stenols(AU)

El agua en la cocina / Water in cooking

No disponible

No disponible

[The quality of fat: olive oil]. / La calidad de las grasas: el aceite de oliva.

Olive oil is one of the most characteristic Mediterranean Diet foods, also being a key contributor to the healthy aspects attributed to this dietary pattern. Since 4000 BC, olive oil has been obtained in the Mediterranean area, but now it is exceeding its natural borders, and currently the use of olive oil is a worldwide synonym of health and gastronomic quality. Olive oil has important effects on the body, and has protective effects against several pathologies, i.e. cardiovascular diseases, and various cancers, as well as to diminish the age-related cognitive decline. These effects are due to the olive oil richness in monounsaturated fatty acids and antioxidant substances. Olive oil has been and is the food that define one of the most oldest methods of cooking: frying.

Análisis de la ingesta dietética y calidad nutricional en ancianos no institucionalizados de las Islas Baleares / Analysis of dietary intake and nutritional quality among free-living elderly people in the Balearic Islands

Fundamentos: Describir el patrón de consumo de energíay nutrientes de una muestra de ancianos noinstitucionalizados de las Islas Baleares, comparar losresultados con los observados en la población Balear dereferencia y evaluar la calidad dietética en base a lasingestas diarias recomendadas (IDR) de energía ynutrientes.Métodos: Se llevó a cabo un estudio antropométrico y unrecordatorio de 24 horas en un total de 396 ancianos(139 hombres y 257 mujeres) de una edad media de71,0 años (DE 6,63).Resultados: Se detectó un aporte superior a las recomendacionesde proteínas, grasas y carbohidratos simples,así como un potencial riesgo aterogénico de la dieta. Aúnasí, la calidad de la dieta en términos del perfil calóricode la muestra de ancianos fue superior a la de la poblaciónBalear de referencia. El contenido en vitamina D,vitamina E, zinc, vitamina A, calcio, magnesio, niacina yvitamina C de la dieta no fue suficiente para cubrir losrequerimientos en una fracción considerable de la muestra.Un déficit de vitaminas y minerales fue observadomayoritariamente en aquellos individuos con una menoringesta energética.Conclusiones: Sería recomendable una disminución delconsumo de azúcares simples y grasas saturadas. Esnecesario mantener ingestas energéticas adecuadas queaseguren el aporte de las vitaminas y minerales en lascantidades adecuadas, manteniendo siempre un IMCdentro de los límites aceptables

Aims: To describe the pattern on energy and nutrient intakein a free-living, non-institutionalised elderly sample ofthe Balearic Islands, to compare the results to thoseobserved in the Balearic reference population and to assessdiet quality based on the Recommended dietary intakes(RDI) of energy and nutrients.Methods: A 24-hours recall and an anthropometric studywas carried on in a total of 396 elderly people (139males and 257 females) with an average age of 71,0years (SD 6,63).Results: An intake of proteins, fats and simple carbohydratesabove the recommendations and a potential atherogenic risk of the diet was detected. Nevertheless,diet quality in terms of its caloric profile was greater in theelderly sample compared to the Balearic referencepopulation. The amount of vitamin D, vitamin E, zinc,vitamin A, calcium, magnesium, niacin and vitamin Cprovided by the diet was not enough to meet therequirements of a high proportion of the sample. A deficitof vitamins and minerals was observed mostly in thoseindividuals with lower energy intake.Discussion: It should be recommended to decrease theintake of simple carbohydrate and saturated fat. It isnecessary to keep adequate energy intakes to meet therequirements of vitamins and minerals, as long as theBMI is maintained within acceptable ranges