Epidemiologic and Public Health Significance of Toxoplasma gondii Infections in Venison: 2009-2020.

Toxoplasma gondii infections are common in humans and animals worldwide. The ingestion of food or water contaminated with oocysts excreted by infected cats or ingestion of uncooked or undercooked meat containing tissue cysts of T. gondii are the 2 major modes of transmission of T. gondii. Deer are a popular game. Recently, outbreaks of clinical toxoplasmosis were reported in humans in North America linked to ingestion of undercooked venison. Here, we review prevalence, persistence of infection, clinical disease, epidemiology, and public health risks of T. gondii infections in deer and other cervids for the past decade. Estimates of worldwide serological prevalence are summarized individually for each species of deer, elk, moose, and caribou. Genetic diversity of 112 viable isolates of T. gondii from cervids is discussed, including its public health significance. Prevalence of T. gondii in deer is very high. Any part of a deer, including liver, spleen, and muscles, should be cooked thoroughly before human consumption.

Inactivation of Trichinella muscle larvae at different time-temperature heating profiles simulating home-cooking.

BACKGROUND: Trichinellosis is caused by consumption of raw or undercooked meat containing infective Trichinella muscle larvae (ML). Only few studies on heat-inactivation of Trichinella ML are available in literature and more validated data concerning heat inactivation is needed to improve the risk estimation. OBJECTIVE AND METHODS: The aim of the present study was to evaluate the two in vitro methods "staining" and "morphological examination" as proxies for Trichinella ML heat inactivation in comparison with the mouse bioassay method to get more insight in the relationship between heat, heating time and inactivation of Trichinella ML. The second aim was to evaluate whether these methods could replace the bioassay in the light of ongoing animal use reduction in lifescience research. Tubes containing quantified live Trichinella ML were exposed to heat profiles ranging from 40 to 80 °C. Subsequently, inactivation was evaluated using both methylene blue staining and morphological examination, which was validated by bioassay. Results were used to model Trichinella inactivation. RESULTS: Trichinella muscle larvae exposed to 60 °C or higher for 12-12.5 min were not infective to mice. We found that morphological examination was more consistent with the bioassay than methylene blue staining. Modelled inactivation fitted experimental data consistently. Moreover, this study shows that larval Trichinella morphology may be used in situations where bioassays are not possible or prohibited. CONCLUSIONS: The relationship between heat and inactivation of larvae obtained from this study could be used in Trichinella QMRA models to improve quantification of the risk of Trichinella infection.

Fish Consumption and Cardiovascular Health: A Systematic Review.

Studies evaluating fish consumption and cardiovascular disease events have shown inconsistent results. We performed a systematic review of peer-reviewed publications from an extensive query of Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, Scopus, and Web of Science from database inception to September 2020 for observational studies that reported the association between fish consumption and cardiovascular disease events. We identified and reviewed 24 studies related to fish consumption and the effect on cardiovascular outcomes. The study population included a total of 714,526 individuals and multiple cohorts from several countries. We found that nonfried fish consumption is probably associated with a reduced risk of overall cardiovascular disease events and myocardial infarction risk. In contrast, fried fish consumption is probably associated with an increased risk of overall cardiovascular disease events and myocardial infarction risk. No studies to date have shown any significant association between fish consumption and stroke. Our analysis suggests that fish consumption may reduce cardiovascular disease events, but fried fish consumption was associated with an increased risk of cardiovascular events.

Long-term consumption of recycled cooking oil induces cell death and tissue damage.

Recycled cooking oil (RCO) is widely used in many small restaurants. However, the health risk posed by long-term consumption of RCO is unclear. In this study, C57 mice were treated with RCO for 34 weeks. Organ coefficients of the liver, stomach, and kidney were found to be decreased. H&E staining revealed overt lesions in the pancreas, liver, kidney, esophagus, duodenum, and ileum of RCO-treated mice. Immunohistochemistry showed significant DNA damage in the duodenum and ileum and apoptosis in the lungs of the RCO-treated mice. Immunoblotting showed elevated levels of γ-H2AX, Bcl-2/Bax, TNFα, cleaved Caspase-3 and poly ADP-ribose polymerase (PARP). Increased levels of lactate dehydrogenase (LDH) and decreased levels of succinate dehydrogenase (SDH) were also detected. These findings suggest that long-term consumption of RCO produces various toxicities in mice with important implications for humans. DNA damage followed by mitochondria-associated apoptosis, and necrosis is likely to contribute to the toxicities.

Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains.

Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials. High-temperature short-time extrusion cooking holds promise for the expanded use of non-conventional ingredients as food/feed due to its practicality, increased productivity and efficiency, and ability to retain thermally degradable nutrients during cooking. However, little is known about the effect of the high-temperature short-time extrusion cooking process on the physicochemical properties and starch digestibility of lesser-known grain legumes such as African yam beans (Sphenostylis stenocarpa), Pigeon pea (Cajanus cajan), and Bambara peanut (Vigna subterranean). In this study, we investigate the effect of high-temperature short-time extrusion cooking and extrusion cooking temperature; low (100°C) vs high (140°C) temperatures in a single screw extruder, on hydration characteristics, viscoamylolytic properties, in vitro starch digestibility and digestion kinetics of these grain legumes. We show that water holding capacity and swelling power increased (p < 0.05) with increasing extrusion temperature for Sphenostylis stenocarpa and Vigna subterranean but not Cajanus cajan extrudates. Significant effects of extrusion cooking (i.e unextruded vs 100°C and unextruded vs 140°C) and extrusion temperatures (i.e. 100°C vs 140°C) were observed in peak, trough, final and setback viscosities of all extrudates. Starch digestibility and digestion characteristics were modified with increase in extrusion temperature, however, no effect of extrusion temperatures (i.e. 100°C vs 140°C) on starch digestion kinetics was observed for Sphenostylis stenocarpa and Vigna subterranean except for hydrolysis index (34.77 vs 40.77%). Nutritional and physiological implications of extruded grain legumes in monogastric animal feeding were also highlighted. The Information presented herein will influence expanded use of extruded grain legumes as feed ingredients for intensive monogastric animal feeding.

Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products.

This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3-9.1%) than in conventional methods (11.6-16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (<104) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.

Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat.

The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75°C, and then subjected to 1 of 3 postcook handling treatments: cooling for 5 min at room temperature before reweighing (5-minute), cooling at room temperature until they reached room temperature before reweighing (RT), or cooling in ice water until they reached room temperature before reweighing (IW). In the second experiment, breast fillet portions were used to compare the effects of endpoint temperature (53°C, 57°C, 68°C, 75°C, or 90°C) on cook loss estimation by the 5-minute and RT methods. Breast fillets were collected from local chicken processing plants and trimmed to similar weight prior to cooking. Cook loss, cook loss retention, and total cook loss after 24 h in cooked fillets were measured for comparisons. Data showed that cook loss (<17%) and total loss (19.3%) estimated with the IW method were lower (P < 0.05) than those with the 5-minute and RT methods (19-21% for cook loss and 21.1-21.3% for total loss), which did not differ from each other. When the endpoint temperature was ≥75°C, no differences in cook loss estimates or moisture loss were noted between the 5 min and RT methods (after 3 h cooling). However, when the temperatures were 53°C to 75°C, cook loss estimations were significantly different (P < 0.05) between the 5 min and RT methods (more than 4%). Reduced endpoint temperature resulted in increasing differences (from less than 5% to more than 9%) in cook loss estimates. These results demonstrate that endpoint cooking temperature and postcooking sample handling methods may affect cook loss estimates in broiler breast meat.

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students.

Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses are a subgroup of legumes, harvested solely for dry grain seeds within a pod. Commonly consumed pulses include dry beans, dry peas, lentils, and chickpeas. Pulses are high in shortfall nutrients and could fill some nutritional gaps of college students. However, little is known about pulse intakes among young adults. The study aims were: (1) to identify knowledge, attitudes, and practices regarding pulse consumption; and (2) to describe experiences of preparing dry pulses among college students. A convenience sample of 1433 students aged 18-30 enrolled at a Midwestern university in the United States completed an online survey in April 2020. Demographic and attitude variables were compared by the monthly count of pulse types eaten using chi-square, analysis of variance, and logistic regression modeling to predict pulse type intakes. Higher numbers of pulse types eaten was associated with being White, vegetarian/vegan, higher cooking self-efficacy, positive attitudes toward pulses, and greater daily intake of fruits, vegetables, and fiber. Knowledge and experience of cooking dry pulses was low, with canned pulses purchased more often. College students may not be consuming pulses due to unfamiliarity with them, low knowledge of nutrition benefits, and a general lack of cooking self-efficacy. Increased familiarization and promotion surrounding pulses may increase their consumption.

Evaluation of the acceptability of low glycaemic index preparations, formulated by replicating traditional Chilean culinary preparations with a high glycaemic index / Evaluación de la aceptabilidad de preparaciones de bajo índice glicémico, formuladas como réplicas de preparaciones típicas chilenas de alto índice glicémico

The aim of this study was to determine the acceptability of low glycaemic index (GI) preparations, equivalent to the traditional high GI ones in Chile, elaborated with minimal changes in the ingredients and culinary techniques that significantly diminish the GI and maintain acceptability level. Twelve high-GI traditional lunches and their low GI counterparts were prepared. For 12 days, 20 apparently healthy women randomly tasted 2 paired preparations per day (low and high GI). The attributes of appearance, taste, smell, and texture of salads, main course, and desserts, as well as those of the full lunch, were evaluated using a hedonic scale of 7 and 9 points. Lunches with a high GI (90 ± 20.5 %) were modified by changing types of food ingredients, and/or by using culinary techniques to provide a low-GI counterpart with 47 ± 5.9 % GI (p < 0.001). All the preparations were classified as optimal, exceeding the established cut-off point. The "Legume with CHO" lunch had a higher acceptability level in its low GI version (p = 0.006), while the "Chicken with corn" lunch had it in its high GI version (p = 0.004). There was a preference for low-GI salad appearance (p = 0.003) and dessert flavour (p = 0.024), while high-GI main dishes were better praised for flavour (p = 0.034) and texture (p = 0.012). It is therefore possible to prepare low-GI menus equivalent to their traditional counterparts that are received as generally acceptable, with components and sensory attributes equal to, or even better than typical Chilean cuisine dishes

El objetivo de este estudio fue determinar la aceptabilidad de preparaciones de bajo índice glicémico (IG) diseñadas a partir de aquellas de alto IG de consumo habitual en Chile, elaboradas con mínimos cambios en sus ingredientes y basándose en técnicas culinarias que diminuyen el IG. Doce preparaciones tradicionales de alto IG se eligieron para preparar sus homólogos de bajo IG. Durante 12 días, 20 mujeres en buen estado de salud probaron, de forma aleatoria, 2 preparaciones equivalentes por día (de bajo y alto IG), y evaluaron la aceptabilidad promedio de las ensaladas, los platos principales y los postres, así como el almuerzo completo, a través de una escala hedónica de 7 puntos y una de 9 puntos para evaluar aceptabilidad de los atributos: apariencia, sabor, olor y textura. Los almuerzos de alto IG (90 ± 20,5 %) se modificaron cambiando los tipos de ingredientes y/o las técnicas culinarias, formulando preparaciones homólogas de bajo IG (47 ± 5,9 %, p < 0,001). Todas las nuevas preparaciones se calificaron de óptimas, excediendo el punto de corte establecido. La preparación "legumbres con cereales" obtuvo la más alta aceptabilidad en su versión de bajo IG (p = 0,006), mientras que la preparación "Pollo con choclo" lo hizo en su versión de alto IG (p = 0,004). Hubo mayores preferencias por la apariencia de las ensaladas (p = 0,003) y el sabor de los postres de bajo IG (p = 0,024), mientras que los platos principales fueron mejor valorados en cuanto a sabor (p = 0,034) y textura (p = 0,012) en su versión de alto IG. Por lo tanto, es posible preparar menús de bajo IG equivalentes a sus homólogos tradicionales que son considerados generalmente como aceptables, con componentes y atributos iguales o mejores que las preparaciones tradicionales chilenas

Food Hygiene Practices at the Ghana School Feeding Programme in Wa and Cape Coast Cities.

Objective: The integrity and the wholesomeness of the food served to school pupils cannot be overlooked, especially when one considers the magnitude of health and sanitation issues that are plaguing the West African nations. This study aimed to investigate some of the personal hygiene practices by the pupils and the hygienic conditions in which food is cooked and served to these school-going children under the Ghana School Feeding Programme (GSFP). Design: A cross-sectional and descriptive survey research designs were used in the study. Purposive and simple random sampling techniques were employed in selecting participants. Participants. There were 720 respondents for the study, comprising 600 pupils, 60 teachers, and 60 kitchen staff members from 20 schools. Information was obtained using questionnaire, observation, and unstructured interview instruments. Results: Findings from the study revealed that the majority of pupils (92% in Wa and 65% in Cape Coast) did not wash their hands with soap under running water. No hand washing centers for pupils were also seen in most of the schools studied. Majority of the cooks did not have health certificate, and neither had attended any in-service training in two years. In both Wa and Cape Coast municipal schools, none of the kitchen staff admitted that pupils and teachers ever complained about the meals they served to the pupils. Conclusion: The GSFP in basic schools forms part of the integral diet of the school children; hence, provision of good quality food can affect the health, learning, and physical activities of these children. Observational checklist revealed that most of the kitchen staff do not strictly adhere to basic food hygiene practices, and this affects the wholesomeness of the food served to the children. There is, therefore, a need for kitchen staff training on hygiene and food preparation practices.

Acute Toxoplasmosis among Canadian Deer Hunters Associated with Consumption of Undercooked Deer Meat Hunted in the United States.

We conducted a recent investigation in Quebec, Canada, concerning Canadian deer hunters who went to the United States to hunt deer and returned with symptoms of fever, severe headache, myalgia, and articular pain of undetermined etiology. Further investigation identified that a group of 10 hunters from Quebec attended a hunting retreat in Illinois (USA) during November 22-December 4, 2018. Six of the 10 hunters had similar symptoms and illness onset dates. Serologic tests indicated a recent toxoplasmosis infection for all symptomatic hunters, and the risk factor identified was consumption of undercooked deer meat. Among asymptomatic hunters, 2 were already immune to toxoplasmosis, 1 was not immune, and the immune status of 1 remains unknown. Outbreaks of acute toxoplasmosis infection are rare in North America, but physicians should be aware that such outbreaks could become more common.

Coronary heart disease, hypertension and use of biomass fuel among women: comparative cross-sectional study.

OBJECTIVES: To explore the associations of hypertension and coronary heart disease (CHD) with use of biomass fuel for cooking. DESIGN: Comparative cross-sectional study. SETTING: Rural villages in Sindh, Pakistan. PARTICIPANTS: Women aged ≥40 years who had used biomass fuel for cooking for at least the last year (n=436), and a comparison group (n=414) who had cooked only with non-biomass fuel during the last year were recruited through door-to-door visits. None of those who were invited to take part declined. PRIMARY AND SECONDARY OUTCOME MEASURES: Hypertension was determined from blood pressure measurements and use of medication. CHD was assessed by three measures: history of angina (Rose angina questionnaire), previous history of 'heart attack', and definite or probable changes of CHD on ECG. Potentially confounding risk factors were ascertained by questionnaire and anthropometry. Associations of hypertension and CHD with use of biomass and other risk factors were assessed by logistic regression, and summarised by ORs with 95% CIs. RESULTS: After adjustment for potential confounders, there was no association of hypertension (OR: 1.0, 95% CI 0.8 to 1.4) angina (OR: 1.0, 95% CI 0.8 to 1.4), heart attack (OR: 1.2, 95% 0.7 to 2.2) or ECG changes of CHD (OR: 0.8, 95% CI 0.6 to 1.2) with current use of biomass for cooking. Nor were any associations apparent when analyses were restricted to long-term (≥10 years) users and non-users of biomass fuel. CONCLUSIONS: A linked air monitoring study indicated substantially higher airborne concentrations of fine particulate matter in kitchens where biomass was used for cooking. It is possible that associations with CHD and hypertension were missed because most of the comparison group had used biomass for cooking at some time in the past, and risk remains elevated for many years after last exposure.

Effects and acceptability of implementing improved cookstoves and heaters to reduce household air pollution: a FRESH AIR study.

The objective was to evaluate the effectiveness and acceptability of locally tailored implementation of improved cookstoves/heaters in low- and middle-income countries. This interventional implementation study among 649 adults and children living in rural communities in Uganda, Vietnam and Kyrgyzstan, was performed after situational analyses and awareness programmes. Outcomes included household air pollution (PM2.5 and CO), self-reported respiratory symptoms (with CCQ and MRC-breathlessness scale), chest infections, school absence and intervention acceptability. Measurements were conducted at baseline, 2 and 6-12 months after implementing improved cookstoves/heaters. Mean PM2.5 values decrease by 31% (to 95.1 µg/m3) in Uganda (95%CI 71.5-126.6), by 32% (to 31.1 µg/m3) in Vietnam (95%CI 24.5-39.5) and by 65% (to 32.4 µg/m3) in Kyrgyzstan (95%CI 25.7-40.8), but all remain above the WHO guidelines. CO-levels remain below the WHO guidelines. After intervention, symptoms and infections diminish significantly in Uganda and Kyrgyzstan, and to a smaller extent in Vietnam. Quantitative assessment indicates high acceptance of the new cookstoves/heaters. In conclusion, locally tailored implementation of improved cookstoves/heaters is acceptable and has considerable effects on respiratory symptoms and indoor pollution, yet mean PM2.5 levels remain above WHO recommendations.

[Education for health. Nutrition and gastronomy in the Autonomous Cities of Melilla and Ceuta]. / Educación para la salud. Nutrición y gastronomía en las ciudades autónomas de Melilla y Ceuta.

INTRODUCTION: The aim of this research was to analyze overweigh and obesity among student population of childhood and primary education levels, in a first stage at the city of Melilla (2005), and two years later in Ceuta. From an administrative point of view both cities depend on the Ministry of Education and Culture, alike the Spanish education centers in foreign countries. This research begun gathering anthropometric measures of students and surveys about gastronomic and dietary habits of their families, with the objective of detecting and modifying those that were not healthy, and foster the adoption of healthy habits among students, who could influence their families through their cooperation and engagement. Once students adopted healthy nutritive behaviors, those were complemented with physical activity. To achieve these aims, the following steps were taken: - Education on health for teachers through CEPs. - Include in the scholar curriculum a new matter: Education for Health and Non-Competitive Physical Exercise, as part of the existing programs Education for Citizenship and Physical Education. - Develop extracurricular activities together with parents and students: cooking workshops and physical exercise. - Implement at the childhood and primary schools a program of Healthy Breakfasts: during a quarter breakfasts composed by fresh fruit, whole meal bread toast with virgin olive oil, and sugar free yoghourt were delivered. Vending machines of juices and industrial baking were forbidden at educational centers. - Analyze and correct the menus delivered at school canteens.

INTRODUCCIÓN: Se trató de analizar la situación de sobrepeso y obesidad de la población escolar en el nivel educativo de Infantil y Primaria, primero en la ciudad de Melilla (2005) y, dos años más tarde, en la de Ceuta, dependientes administrativamente, lo mismo que los centros españoles en el extranjero, del Ministerio de Educación y Cultura (MEC). El estudio comenzó con la toma de medidas antropométricas y encuestas sobre los hábitos alimentarios y gastronómicos de los escolares y sus familias con la finalidad de detectar y modificar aquellos que no fuesen saludables y fomentar la adopción de hábitos saludables en los escolares y, a través de ellos, influir en sus familias, buscando su colaboración e implicación en este aprendizaje, complementándolo con la práctica de la actividad física. Para ello se realizaron las siguientes actuaciones: ­ Formación de profesores a través de los CEP en educación para la salud. ­ Introducir en el currículum escolar las materias Educación para la Salud y Ejercicio Físico no Competitivo dentro de los contenidos de las materias de Educación para la Ciudadanía y Educación Física, respectivamente. ­ Desarrollar actividades extraescolares conjuntas con alumnos y padres de talleres de cocina y actividad física. ­ Implantar en los centros educativos de Infantil y Primaria (CEIP) el consumo de desayunos saludables. Se distribuyeron durante un trimestre desayunos en los centros de Infantil y Primaria consistentes en: fruta fresca, tostada de pan integral con aceite de oliva virgen y yogur natural no azucarado. Se prohibieron las máquinas expendedoras de zumos y bollería en los centros educativos. ­ Analizar y corregir los menús de los comedores escolares.

[Nutrition and gastronomy in Aragón]. / Nutrición y gastronomía en Aragón.

INTRODUCTION: Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón's own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified on the literature review is to do with the historical evolution of the population in the Aragonese territory. At present, the population tends to concentrate in provincial urban centers, mainly in Zaragoza, where the food tradition tends to be diluted by external influences. The health authorities qualify quality foods by PGI (Protected Geographical Indication) certifications in wines and oils, as well as vegetables and meats. Aragón is the fifth county in food consumption per inhabitant in Spain with the highest consumption of potatoes and fresh vegetables from Spain. Meat consumption is high and are those who have a greater energy intake from lipids of all the autonomous communities. These data are related to the fact that most men are overweight or obese. Conclusions: there is a lack of updated studies that assess the nutritional status of the population in Aragón. The last study was promoted by the National Pharmacists Vocalic of Nutrition of the CGCOF (General Council of Pharmaceutical Associations of Spain) throughout Spain for adults who perform some kind of physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage.

INTRODUCCIÓN: Objetivos: revisar los conocimientos sobre la situación nutricional de la población aragonesa y sobre la gastronomía propia de Aragón como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica en relación con el tema. Resultados: se identifica una gastronomía propia de Aragón relacionada con la evolución histórica de la población en el territorio. Actualmente, la población tiende a concentrarse en centros urbanos y capitales de provincia, especialmente en Zaragoza, donde la tradición alimentaria tiende a diluirse por influencias externas. Por parte de las autoridades se impulsan los alimentos de calidad con las certificaciones IGP tanto en vinos y aceites como en hortalizas y carnes. Los aragoneses se encuentran en el quinto lugar en consumo de alimentos por habitante de España, con el mayor consumo de patatas y hortalizas frescas. También tienen un elevado consumo de carnes y son quienes poseen un mayor aporte energético proveniente de lípidos de todas las comunidades autónomas. Estos datos estarían relacionados con que la mayoría de los varones adultos tienen sobrepeso u obesidad. Conclusiones: se echan en falta estudios más actualizados que valoren la situación nutricional de la población en Aragón. El último ha sido promovido por la Vocalía Nacional del Consejo General de Colegios Farmacéuticos (CGCOF) a nivel nacional para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población a fin de que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural.

Effects of a large-scale distribution of water filters and natural draft rocket-style cookstoves on diarrhea and acute respiratory infection: A cluster-randomized controlled trial in Western Province, Rwanda.

BACKGROUND: Unsafe drinking water and household air pollution (HAP) are major causes of morbidity and mortality among children under 5 in low and middle-income countries. Household water filters and higher-efficiency biomass-burning cookstoves have been widely promoted to improve water quality and reduce fuel use, but there is limited evidence of their health effects when delivered programmatically at scale. METHODS AND FINDINGS: In a large-scale program in Western Province, Rwanda, water filters and portable biomass-burning natural draft rocket-style cookstoves were distributed between September and December 2014 and promoted to over 101,000 households in the poorest economic quartile in 72 (of 96) randomly selected sectors in Western Province. To assess the effects of the intervention, between August and December, 2014, we enrolled 1,582 households that included a child under 4 years from 174 randomly selected village-sized clusters, half from intervention sectors and half from nonintervention sectors. At baseline, 76% of households relied primarily on an improved source for drinking water (piped, borehole, protected spring/well, or rainwater) and over 99% cooked primarily on traditional biomass-burning stoves. We conducted follow-up at 3 time-points between February 2015 and March 2016 to assess reported diarrhea and acute respiratory infections (ARIs) among children <5 years in the preceding 7 days (primary outcomes) and patterns of intervention use, drinking water quality, and air quality. The intervention reduced the prevalence of reported child diarrhea by 29% (prevalence ratio [PR] 0.71, 95% confidence interval [CI] 0.59-0.87, p = 0.001) and reported child ARI by 25% (PR 0.75, 95% CI 0.60-0.93, p = 0.009). Overall, more than 62% of households were observed to have water in their filters at follow-up, while 65% reported using the intervention stove every day, and 55% reported using it primarily outdoors. Use of both the intervention filter and intervention stove decreased throughout follow-up, while reported traditional stove use increased. The intervention reduced the prevalence of households with detectable fecal contamination in drinking water samples by 38% (PR 0.62, 95% CI 0.57-0.68, p < 0.0001) but had no significant impact on 48-hour personal exposure to log-transformed fine particulate matter (PM2.5) concentrations among cooks (ß = -0.089, p = 0.486) or children (ß = -0.228, p = 0.127). The main limitations of this trial include the unblinded nature of the intervention, limited PM2.5 exposure measurement, and a reliance on reported intervention use and reported health outcomes. CONCLUSIONS: Our findings indicate that the intervention improved household drinking water quality and reduced caregiver-reported diarrhea among children <5 years. It also reduced caregiver-reported ARI despite no evidence of improved air quality. Further research is necessary to ascertain longer-term intervention use and benefits and to explore the potential synergistic effects between diarrhea and ARI. TRIAL REGISTRATION: Clinical Trials.gov NCT02239250.

Nutrición y gastronomía en Aragón / Nutrition and gastronomy in Aragón

Objetivos: revisar los conocimientos sobre la situación nutricional de la población aragonesa y sobre la gastronomía propia de Aragón como elementos necesarios para el bienestar y la salud de la población. Métodos: búsqueda bibliográfica en relación con el tema. Resultados: se identifica una gastronomía propia de Aragón relacionada con la evolución histórica de la población en el territorio. Actualmente, la población tiende a concentrarse en centros urbanos y capitales de provincia, especialmente en Zaragoza, donde la tradición alimentaria tiende a diluirse por influencias externas. Por parte de las autoridades se impulsan los alimentos de calidad con las certificaciones IGP tanto en vinos y aceites como en hortalizas y carnes. Los aragoneses se encuentran en el quinto lugar en consumo de alimentos por habitante de España, con el mayor consumo de patatas y hortalizas frescas. También tienen un elevado consumo de carnes y son quienes poseen un mayor aporte energético proveniente de lípidos de todas las comunidades autónomas. Estos datos estarían relacionados con que la mayoría de los varones adultos tienen sobrepeso u obesidad. Conclusiones: se echan en falta estudios más actualizados que valoren la situación nutricional de la población en Aragón. El último ha sido promovido por la Vocalía Nacional del Consejo General de Colegios Farmacéuticos (CGCOF) a nivel nacional para adultos que realizan actividad física. Debe mejorarse la educación nutricional de la población a fin de que sean capaces de elegir raciones y alimentos que promocionen su salud y bienestar e integren la gastronomía tradicional en su alimentación cotidiana como parte de su patrimonio cultural

Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón’s own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified on the literature review is to do with the historical evolution of the population in the Aragonese territory. At present, the population tends to concentrate in provincial urban centers, mainly in Zaragoza, where the food tradition tends to be diluted by external influences. The health authorities qualify quality foods by PGI (Protected Geographical Indication) certifications in wines and oils, as well as vegetables and meats. Aragón is the fifth county in food consumption per inhabitant in Spain with the highest consumption of potatoes and fresh vegetables from Spain. Meat consumption is high and are those who have a greater energy intake from lipids of all the autonomous communities. These data are related to the fact that most men are overweight or obese. Conclusions: there is a lack of updated studies that assess the nutritional status of the population in Aragón. The last study was promoted by the National Pharmacists Vocalic of Nutrition of the CGCOF (General Council of Pharmaceutical Associations of Spain) throughout Spain for adults who perform some kind of physical activity. The nutritional education of the population must be improved so that they are able to choose rations and foods that promote their health and well-being and integrate traditional gastronomy into their daily diet as part of their cultural heritage

Alimentación, nutrición y gastronomía: tres valores socioculturales para la población de la provincia de Segovia / Food, nutrition and gastronomy: three sociocultural values for the region of Segovia

La alimentación de la población segoviana ha tenido dos cambios significativos: el primero, a finales de la Edad media, con la incorporación de alimentos provenientes de América; el otro, con la gran distribución y la venta que se produce desde los años 1980-1990. Los datos de la encuesta referida a consumo de alimentos en los años 1964-1965 nos permite evaluar la cantidad de los grupos de alimentos y bebidas que se consumían en dicho periodo, y que conllevaban una alta ingesta de energía. Estos mismos alimentos son los que han perdurado como base de la cocina y de la gastronomía segovianas, unas de las más características del territorio regional VI y del ámbito nacional. Las recetas más significativas de la gastronomía segoviana se han plasmado en manuales en el mismo periodo que el de la encuesta, por lo que la relación existente para ese periodo de alimentación, nutrición y gastronomía es evidente. Hoy toda la gastronomía ha quedado relegada a celebraciones puntuales o a momentos especiales, o a la referida a la restauración como motor económico de la ciudad y de la provincia

The diet of the population at Segovia has had two special changes, one at the XVI century because of foods from America were incorporated to their diet and another with the high distribution and sale has been done since the 1980s-90s. The survey data referred to food consumption allows us to evaluate the amount of food and drink groups consumed in the year 1964-65. Energy intake was higher than now. These same foods are those that have endured as a basis for cuisine and gastronomy at Segovia, being one of the most characteristic of the VI regional territory and the national scope. The most significant recipes of the gastronomy at Segovia have been written in handbooks in the same period as the survey, so the existing relationship for that period of food, nutrition and gastronomy is evident. Today all gastronomy has been relegated to occasional celebrations or special moments or to that referred to the restaurants as the economic engine of the city and the province