Does FGF21 Mediate the Potential Decrease in Sweet Food Intake and Preference Following Bariatric Surgery?

The liver-derived hormone fibroblast growth factor 21 (FGF21) has recently been linked to preference for sweet-tasting food. We hypothesized, that surgery-induced changes in FGF21 could mediate the reduction in sweet food intake and preference following bariatric surgery. Forty participants (35 females) with severe obesity (BMI ≥ 35 kg/m2) scheduled for roux-en-y gastric bypass (n = 30) or sleeve gastrectomy (n = 10) were included. Pre- and postprandial responses of intact plasma FGF21 as well as intake of sweet-tasting food assessed at a buffet meal test, the hedonic evaluation of sweet taste assessed using an apple juice with added sucrose and visual analog scales, and sweet taste sensitivity were assessed before and 6 months after bariatric surgery. In a cross-sectional analysis pre-surgery, pre- and postprandial intact FGF21 levels were negatively associated with the hedonic evaluation of a high-sucrose juice sample (p = 0.03 and p = 0.02). However, no changes in pre- (p = 0.24) or postprandial intact FGF21 levels were found 6 months after surgery (p = 0.11), and individual pre- to postoperative changes in pre- and postprandial intact FGF21 levels were not found to be associated with changes in intake of sweet foods, the hedonic evaluation of sweet taste or sweet taste sensitivity (all p ≥ 0.10). In conclusion, we were not able to show an effect of bariatric surgery on circulating FGF21, and individual postoperative changes in FGF21 were not found to mediate an effect of surgery on sweet food intake and preference.

Validity of FFQ Estimates of Total Sugars, Added Sugars, Sucrose and Fructose Compared to Repeated 24-h Recalls in Adventist Health Study-2 Participants.

Sugar intake is a potentially important aspect of diet which has not previously been validated in the Adventist Health Study-2 (AHS-2). We sought to validate the food frequency questionnaire (FFQ) measurement of total sugars, added sugars, sucrose, and fructose against multiple 24-h dietary recalls (recalls) in AHS-2 participants. Food consumption data from a self-administered FFQ and six recalls from 904 participants were combined with nutrient profile data to estimate daily sugar intake. Validity was evaluated among all participants and by race. FFQ and recall means were compared and correlation coefficients (Spearman's, energy-adjusted log-transformed Pearson's, deattenuated Pearson's) were calculated. Mean total energy, total sugars, and fructose intake were higher in the FFQ, whereas added sugars and sucrose were higher in recalls. The energy-adjusted (log-transformed) deattenuated correlations among all participants were: total sugars (r = 0.42, 95% CI 0.32-0.52), added sugars (r = 0.50, 95% CI 0.36-0.59), sucrose (r = 0.32, 95% CI 0.23-0.42), and fructose (r = 0.50, 95% CI 0.40-0.59). We observed moderate validity for added sugars and fructose and low-moderate validity for total sugars and sucrose measured by the AHS-2 FFQ in this population. Dietary sugar estimates from this FFQ may be useful in assessing possible associations of sugars intake with health outcomes.

Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples.

The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.

Influence of crystallizing agent on sugar quality.

BACKGROUND: One of the important processes in sugar production is massecuite boiling. The intensification of this process is possible by reducing the boiling time and thus improving the quality of the finished product. This study examines the methods of massecuite boiling by using different types of crystal formers: powdered sugar, a standard factory suspension, and the crystal former "Ester K 01", as well as a comparison of their direct effects on the quality of the finished product. METHODS: All laboratory tests of crystal-forming agents were carried out using syrup taken from sugar factories. Laser diffractometry was used to determine the particle size (dispersion) of the crystalforming agents. Prepared syrup samples were used to obtain the massecuite, which was boiled in a laboratory vacuum evaporator in conditions maximally adapted to production. Sugar was obtained by separating the massecuite in a laboratory vacuum filtration. All the studies of qualitative and quantitative indicators of products and intermediates were performed using standard methods. RESULTS: The particle size distribution was determined and the curves of the differential size distribution of sugar fineness were given. The most uniform particle distribution was noted using "Ester K 01" crystal former. The duration of massecuite boiling was studied and a comparative characteristic of the quality indicators was provided for the obtained massecuite and massecuite syrup in accordance with the type of crystal former used. The highest sucrose content was observed in the sugar sample obtained using the "Ester K 01" crystallizing agent. This sample also had the lowest ash content. Microphotographs of the sugar crystals were provided with fixation of their size after 5, 10, and 20 minutes of adding various types of crystallizing agent, and the morphology of the sugar crystals in the finished massecuite was studied. The most equal crystals were produced using an "Ester K 01" crystallizing agent and a standard factory suspension in comparison to massecuite made with icing sugar. The granulometric composition of sugar crystals obtained with different crystal formers was also compared in this research. The crystal former "Ester K 01" was studied in production and laboratory conditions, and the crystallizing agents' comparative characteristics were also given. CONCLUSIONS: In conclusion, the usage of the crystallizing agent "Ester K 01" in the fully automated proces conditions for producing massecuite would be recommended by us. It will allow more uniform granulometric composition of sugar to be obtained.

Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions.

OBJECTIVE: To quantify total sugar reformulation in Canadian prepackaged foods and beverages between 2013 and 2017 and identify changes in the nutritional composition of the foods and beverages reformulated to be lower in total sugar. DESIGN: Longitudinal examination of foods and beverages present in both 2013 and 2017 collections of the University of Toronto's Food Label Information Program database (n 6628 matched products). The proportion of products with changes in sugar levels was determined. Wilcoxon signed-rank test was used to examine changes in sugar levels overall for products lower or higher in sugar and changes in nutrient composition for products lower in sugar. SETTING: Largest grocery retailers by market share in Canada. PARTICIPANTS: Canadian prepackaged foods and beverages. RESULTS: The majority (76·6 %) of products had no change in total sugar content, 12·4 % were reformulated to be lower in sugar and 11·0 % were higher in sugar. A median sugar reduction of 19·0 % (1·6 g) was seen among products lower in sugar which was offset by a median 18·0 % (1·5 g) increase among products higher in sugar. Overall, median levels of energies and other nutrients stayed the same or decreased among products reformulated to be lower in sugar, the exception was for starch, which increased. CONCLUSIONS: Limited progress was made to reformulate foods and beverages to be lower in total sugar between 2013 and 2017. Results from this study identify areas in the food supply where attention may be needed to avoid unintended consequences of sugar-focused reformulation in terms of overall nutritional composition.

Relationship between Sucrose Taste Detection Thresholds and Preferences in Children, Adolescents, and Adults.

To address gaps in knowledge, our objectives were to (1) to determine whether there are age-related changes in sweet taste detection thresholds, as has been observed for sweet taste preferences, and (2) determine whether detection thresholds and taste preferences were significantly related to each other from childhood to adulthood. We combined data from studies that used the same validated psychophysical techniques to measure sucrose taste detection threshold and the most preferred sucrose concentration in children (n = 108), adolescents (n = 172), and adults (n = 205). There were significant effects of age group on both sucrose detection thresholds (p < 0.001) and most preferred sucrose concentration (p < 0.001). While children had higher sucrose detection thresholds than adolescents, who in turn tended to have higher detection thresholds than adults, both children and adolescent most preferred sucrose concentrations were higher than that of adults (all p < 0.05). Among each age group, and when combined, the lowest sucrose concentration detected was not significantly correlated with the most preferred sucrose concentration (all p > 0.18). These data provide further evidence that age-related changes in sucrose taste preferences that occur during adolescence cannot be explained by changes in taste sensitivity and that these two dimensions of sweet taste undergo distinct developmental trajectories from childhood to adulthood.

The sugar and energy in non-carbonated sugar-sweetened beverages: a cross-sectional study.

BACKGROUND: The consumption of non-carbonated sugar-sweetened beverages (NCSSBs) has many adverse health effects. However, the sugar and energy content in NCSSBs sold in China remain unknown. We aimed to investigate the sugar and energy content of NCSSBs in China and how these contents were labelled. METHODS: A cross-sectional survey was conducted in 15 supermarkets in Haidian District, Beijing from July to October 2017. The product packaging and nutrient information panels of NCSSBs were recorded to obtain type of products (local/imported), serving size, nutrient contents of carbohydrate, sugar and energy. For those NCSSBs without sugar content information, we used carbohydrate content as a replacement. RESULTS: A total of 463 NCSSBs met the inclusion criteria and were included in our analysis. The median of sugar content and energy content was 9.6 [interquartile range (IQR): 7.1-11.3] g/100 ml and 176 (IQR: 121-201) kJ/100 ml. The median of sugar contents in juice drinks, tea-based beverages, sports drinks and energy drinks were 10.4, 8.5, 5.0 and 7.4 g/100 ml. Imported products had higher sugar and energy content than local products. There were 95.2% products of NCSSBs receiving a 'red'(high) label for sugars per portion according to the UK criteria, and 81.6% products exceeding the daily free sugar intake recommendation from the World Health Organization (25 g). There were 82 (17.7%) products with sugar content on the nutrition labels and 60.2% of them were imported products. CONCLUSIONS: NCSSBs had high sugar and energy content, and few of them provided sugar content information on their nutrition labels especially in local products. Measures including developing better regulation of labelling, reducing sugar content and restricting the serving size are needed for reducing sugar intakes in China.

Nutrient composition databases in the age of big data: foodDB, a comprehensive, real-time database infrastructure.

OBJECTIVES: Traditional methods for creating food composition tables struggle to cope with the large number of products and the rapid pace of change in the food and drink marketplace. This paper introduces foodDB, a big data approach to the analysis of this marketplace, and presents analyses illustrating its research potential. DESIGN: foodDB has been used to collect data weekly on all foods and drinks available on six major UK supermarket websites since November 2017. As of June 2018, foodDB has 3 193 171 observations of 128 283 distinct food and drink products measured at multiple timepoints. METHODS: Weekly extraction of nutrition and availability data of products was extracted from the webpages of the supermarket websites. This process was automated with a codebase written in Python. RESULTS: Analyses using a single weekly timepoint of 97 368 total products in March 2018 identified 2699 ready meals and pizzas, and showed that lower price ready meals had significantly lower levels of fat, saturates, sugar and salt (p<0.001). Longitudinal analyses of 903 pizzas revealed that 10.8% changed their nutritional formulation over 6 months, and 29.9% were either discontinued or new market entries. CONCLUSIONS: foodDB is a powerful new tool for monitoring the food and drink marketplace, the comprehensive sampling and granularity of collection provides power for revealing analyses of the relationship between nutritional quality and marketing of branded foods, timely observation of product reformulation and other changes to the food marketplace.

Optimization and validation of ultrasound-assisted extraction for the determination of micro and macro minerals in non-centrifugal sugar by F AAS.

In this work, the ultrasound-assisted extraction was employed for the first time as a sample treatment in the determination of Mn, Zn, Fe, Mg and Ca in non-centrifugal sugar by F AAS. Parameters that influence the extraction, such as composition of the extraction solvent, sample mass and sonication time were optimized in this work. The optimum condition for the extraction was the proportion of 60:40% (v/v) of HNO3:H2O2 as an extraction solution, 0.100 g of non-centrifugal sugar and 60 min of sonication. Analytical curves were built in an aqueous solution. Low quantification limits for Mn (0.021), Zn (0.008), Fe (0.030), Ca (0.389) and Mg (0.009) mg L-1 were determined, suggesting a good detectability of the methodology. Estimates of repeatability and intermediate precision demonstrated that the precision observed was within the limits recommended in the literature. Good accuracy of the method was verified through the high recovery rates (91-108%).

Total and added sugars consumption in Argentina: Their contribution to daily energy intake. Results from Latin American Study of Nutrition and Health (ELANS).

AIM: The aim of the present study is to determine the intake of total sugars (TS) and added sugars (AS) in Argentina based on the local data of the Latin American Study of Nutrition and Health (ELANS). METHODS: This is a cross-sectional study of a representative sample of the urban Argentine population (n = 1266). The sample was stratified by age group (15-65 years), gender, geographic region and socioeconomic level (SEL). TS and AS intake were obtained by two 24-hour recalls (R24) and analysed using the Nutrition Data System for Research Software 2013. RESULTS: On average, TS consumption in Argentina was 114.3 g/day, accounting for 39.8% of the total carbohydrate intake and 20.6% total energy (TE) intake. Overall, 77.2% of the TS intake consisted of AS (90.4 g/day), contributing to 30.4% of total carbohydrate intake and 15.9%TE. Men consume more TS and AS (in g/day), with no difference in the AS %TE between men and women. The consumption of sugars decreased with age, with adolescents consuming more AS and older adults more intrinsic sugars. The intake of AS was higher in low SEL. CONCLUSIONS: In Argentina, the intake of AS was 50% above the recommendations. Younger and socially vulnerable people are at higher risk of excessive intake.

Alaska Native Children Do Not Prefer Sugar-Sweetened Fruit Drinks to Sugar-Free Fruit Drinks.

BACKGROUND: Alaska Native children, including children of Yup'ik descent, consume large volumes of sugar-sweetened fruit drinks, which contain added sugars that contribute to obesity, diabetes, and dental caries. To date, taste preference evaluations have not been conducted on commercially available sugar-free fruit drinks. OBJECTIVE: The study tested the hypothesis that children would have equal preference for sugar-free and sugar-sweetened fruit drinks. DESIGN: This was an experimental two-alternative forced-choice paired preference test. PARTICIPANTS/SETTING: The study focused on a convenience sample of Yup'ik children, aged 7 to 10 years, recruited and enrolled from the Yukon-Kuskokwim Health Corporation dental clinic in Bethel, AK (N=89). INTERVENTION: Children evaluated four different commercially available sugar-free fruit drinks paired with the sugar-sweetened versions of each flavor. Order of flavor pair presentation was alternated across children, and order of presentation within each of the four pairs was randomized across pairs. MAIN OUTCOME MEASURES: The outcome was taste preference for the sugar-free versus the sugar-sweetened version of a fruit drink. STATISTICAL ANALYSES PERFORMED: A test of equivalence was run across all four flavors and separately for each flavor using two one-sided tests. RESULTS: The data failed to demonstrate equivalence of the sugar-free and sugar-sweetened fruit drinks across all four flavors (P=0.51) or separately for each flavor. However, this was not because of a preference for sugar-sweetened drinks. The preference for sugar-free drinks overall and for each flavor was >50%. Although the lower bounds of the 90% CIs were within the range of equivalence (40% to 60%), the upper bounds were outside the range of equivalence (>60%). According to post hoc analyses, similar preferences were observed for Yup'ik and non-Yup'ik children, boys and girls, and children of different ages. CONCLUSIONS: Taste preference findings suggest that sugar-free fruit drinks may be a well-tolerated alternative to sugar-sweetened fruit drinks for Yup'ik children in Alaska Native communities.

Dietary determinants of hepatic fat content and insulin resistance in overweight/obese children: a cross-sectional analysis of the Prevention of Diabetes in Kids (PREDIKID) study.

Paediatric non-alcoholic fatty liver disease has increased in parallel with childhood obesity. Dietary habits, particularly products rich in sugars, may influence both hepatic fat and insulin resistance (homeostatic model assessment for insulin resistance (HOMA-IR)). The aim of the study was to examine the association of the consumption of foods and food components, dairy desserts and substitutes (DDS), sugar-sweetened beverages (SSB), as well as total and added sugars, with hepatic fat and HOMA-IR. Dietary intake (two non-consecutive 24 h-recalls), hepatic fat (MRI) and HOMA-IR were assessed in 110 overweight/obese children (10·6 (sd 1·1) years old). Linear regression analyses were used to examine the association of dietary intake with hepatic fat and HOMA-IR adjusted for potential confounders (sex, age, energy intake, maternal educational level, total and abdominal adiposity and sugar intake). The results showed that there was a negative association between cereal intake and hepatic fat (ß=-0·197, P<0·05). In contrast, both SSB consumption (ß=0·217; P=0·028) and sugar in SSB (ß=0·210, P=0·035), but not DDS or sugar in DDS or other dietary components, were positively associated with hepatic fat regardless of potential confounders including total sugar intake. In conclusion, cereal intake might decrease hepatic fat, whereas SSB consumption and its sugar content may increase the likelihood of having hepatic steatosis. Although these observations need to be confirmed using experimental evidence, these results suggest that healthy lifestyle intervention programs are needed to improve dietary habits as well as to increase the awareness of the detrimental effects of SSB consumption early in life.

XVIII Congreso SEINAP. Los azúcares en la dieta de niños y adolescentes (posicionamiento de la ESPGHAN) / XVIII Congress of SEINAP. Sugar in the diet of children and adolescents (position of the ESPGHAN)

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Tendencias del consumo de bebidas azucaradas en docentes y estudiantes universitarios / Trends in the consumption of sugary drinks in teachers and university students

Fundamentos: Se evaluó las tendencias del consumo de bebidas azucaradas en estudiantes y docentes universitarios de Ibarra, Ecuador. Métodos: El estudio fue transversal, cuanti-cualitativo. Participaron 1224 estudiantes y docentes de la Universidad Técnica del Norte, Ecuador; con edades entre 19 -51 años, 45,3% hombres y 54,7% mujeres, de las cinco facultades existentes. Se realizó un muestreo no probabilístico aleatorio simple y una encuesta. Se aplicó la prueba de Fisher para la frecuencia de consumo por género y ocupación; y la prueba de Cramer, para rangos de edades y facultad. Resultados: Los estudiantes mostraron la prevalencia más alta en el consumo de bebidas azucaradas, los mayores consumidores fueron los grupos etarios entre 15 a 39 años. La prevalencia de consumo estuvo por encima del 60% en todos los grupos. Conclusiones: Se observó una alta tendencia al consumo de bebidas azucaradas, independientemente del sexo, edad y grupo. Lo que sugiere que no concientizan los peligros potenciales del efecto del consumo de estas bebidas sobre la salud

Background: The trends in the consumption of sugar-sweetened beverages in university students and teachers in Ibarra, Ecuador were evaluated. Methods: The study was cross-sectional, quantitative-qualitative. 1224 students and teachers participated from the Universidad Técnica del Norte, Ecuador; with ages between 19 -51 years, 45.3% men and 54.7% women, of the five existing faculties. A simple random non-probabilistic sampling and a survey were conducted. The Fisher's test was applied for the frequency of consumption by gender and occupation; and the Cramer test, for ages and faculties. Results: Students showed the highest prevalence in the consumption of sugary beverages; the largest consumers were the age groups between 15 and 39 years. The prevalence of consumption was above 60% in all groups. Conclusions: There was a high tendency to consume sugary drinks, regardless of sex, age and group. This suggests that they do not raise awareness of the potential dangers of the effect of consuming these beverages on health

A Disaggregation Methodology to Estimate Intake of Added Sugars and Free Sugars: An Illustration from the UK National Diet and Nutrition Survey.

Various and inconsistent definitions for free and added sugars are used in the consideration and assessment of dietary intakes across public health, presenting challenges for nutritional surveillance, research, and policy. Furthermore, analytical methods to identify those sugars which are not naturally incorporated into the cellular structure of foods are lacking, thus free and added sugars are difficult to estimate in an efficient and accurate way. We aimed to establish a feasible and accurate method that can be applied flexibly to different definitions. Based on recipe disaggregation, our method involved five steps and showed good repeatability and validity. The resulting Free Sugars Database provided data for seven components of sugars; (1) table sugar; (2) other sugars; (3) honey; (4) fruit juice; (5) fruit puree; (6) dried fruit; and (7) stewed fruit, for ~9000 foods. Our approach facilitates a standardized and efficient assessment of added and free sugars, offering benefit and potential for nutrition research and surveillance, and for the food industry, for example to support sugar reduction and reformulation agendas.

Sugar and energy content of carbonated sugar-sweetened beverages in Haidian District, Beijing: a cross-sectional study.

OBJECTIVE: The consumption of carbonated sugar-sweetened beverages (CSSBs) is associated with a range of health problems, but little is known about the sugar and energy content of CSSBs in China. The study aimed to investigate the sugar and energy content of CSSBs in Beijing, China. STUDY DESIGN: We carried out a cross-sectional survey in 15 different supermarkets from July to October 2017 in Haidian District, Beijing. METHODS: The product packaging and nutrient labels of CSSBs were recorded by a snapshot in time to obtain company name, product name, serving size, and nutrient content, that is, carbohydrate, sugar and energy. For CSSB labels not showing sugar content, we used carbohydrate content as substitute. The sugar and energy content of CSSBs within each type of flavour were compared using Kruskal-Wallis test. The sugar content within the recommended levels was described using frequency. We also compared the sugar and energy content of top 5 CSSBs in terms of sales among three countries (China, UK and USA). RESULTS: A total of 93 CSSB products were found. The median sugar content was 9.3 (IQR: 5.7-11.2) g/100 mL, and the energy content was 38 (IQR: 23-46) kcal/100 mL. There were 79 products labelled 'Red' (high) per serving based on the criteria set in the UK (>11.25 g/100 mL). We found 62.4% of CSSBs had sugar content per serving that exceeds the daily free sugar intake for adults (25 g) recommended by the WHO. Some of the branded products sold in China had higher sugar content when they were compared with those in Western countries. CONCLUSIONS: CSSBs in Beijing, China have high sugar and energy content. Reduction in sugar content and serving size of CSSBs and taxation policy on beverages will be beneficial in reducing sugar intake in China.

Cross-sectional survey of the amount of sugar and energy in cakes and biscuits on sale in the UK for the evaluation of the sugar-reduction programme.

OBJECTIVES: To investigate the variation in sugar and energy content of cakes and biscuits available in the UK. DESIGN: We carried out a cross-sectional survey in 2016 of 381 cakes and 481 biscuits available in nine main UK supermarkets. METHODS: The sugar and energy content was collected from product packaging and nutrition labelling of cake and biscuit products. RESULTS: The average sugar content in cakes and biscuits was 36.6±7.6 and 30.0±9.2 g/100 g, respectively. The mean energy content was 406±37 for cakes and 484±38 kcal/100 g for biscuits. There was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. 97% of cakes and 74% of biscuits would receive a 'red' (high) label for sugar. CONCLUSIONS: This research makes available baseline data of the cakes and biscuits market in the UK for future evaluation of the recently launched sugar-reduction programme. The study showed that reductions in sugar and energy content of cakes and biscuits are possible, since there was a large variation in sugar and energy content between different cake and biscuit categories and within the same category. A reduction in sugar and energy content, and overall cake and biscuit consumption, can help reduce overall sugar and energy intake in the UK and thus reduce the risk of obesity and dental caries.

Influence of sucrose concentration on electric conductivity of banana pulp during ohmic heating.

Ohmic heating is a substitutive rapid heating method for food products. In this study, banana pulp with different concentrations of sugar is ohmically heated and the influence of sucrose concentration on electrical conductivity was investigated. The electrical conductivity, pH, total soluble solids, acidity, ascorbic acid content before and after ohmic heat treatment were also analysed. As the sucrose concentration increased, heating time at various voltage gradients 13.33, 20 and 26.66 V/cm increased, and the electrical conductivity decreased. As the voltage gradient increased, the pH and TSS of treated pulp with different sugar concentration increased followed by decrease in colour and acidity.

Physicochemical parameters and microbiological status of honey produced in an urban environment in Serbia.

Honey is a natural substance produced by honey bees (the genus Apis) enjoyed by people due to its unique nutritional and medicinal properties. The aim of this study was to determine the physicochemical parameters (moisture, ash, water-insoluble content, reducing sugars, sucrose, free acidity, diastase activity, hydroxymethylfurfural, and electrical conductivity) and microbiological status (total number of aerobic mesophilic bacteria, total number of sulfite-reducing clostridia, the presence of Salmonella spp., total numbers of fungi and yeasts and the presence of Clostridium botulinum) in honey (honeydew, blossom, sunflower, acacia, and linden) produced in an urban environment in Serbia. We analyzed 19 apiary samples of honey, collected during the 2011 harvesting season, by using recommendation methods. Physicochemical parameters of the examined honey produced in the urban environment indicated the honeys were of acceptable quality. Bacillus spp. were detected in four honeys, yeasts were detected in three honeys, and Clostridium botulinum type E was detected in one honey using PCR. The current study also showed the presence of diverse honey varieties in Serbia.

Índice glicêmico e carga glicêmica de dietas enterais artesanais padrão para uso domiciliar / Glycemic index and glycemic load of standard enteral homemade diets for domiciliary use

Introdução: Selecionar preparações enterais com baixo índice glicêmico pode auxiliar a manter a euglicemia e diminuir os requerimentos de insulina de pacientes em condições de estresse e em indivíduos com diabetes mellitus ou intolerância à glicose. Considerando que habitualmente os hospitais apresentam poucas opções de dietas enterais artesanais para prescrição de diferentes condições clínicas no momento de alta hospitalar, esse trabalho teve o objetivo de determinar o índice glicêmico e a carga glicêmica de dietas enterais artesanais prescritas para uso domiciliar. Métodos: Foram requeridas as orientações de dietas enterais artesanais prescritas na alta hospitalar a todos os hospitais de uma capital do Sul do Brasil. As preparações obtidas foram quantificadas em relação ao teor de energia, macronutrientes, índice glicêmico e carga glicêmica. Resultados: Foram coletadas informações de seis hospitais e de um Programa Municipal de Alimentação e Nutrição, sendo obtidas 22 receitas de dietas enterais artesanais padrão com valor energético médio de 1632±480 Kcal. Os valores de carboidratos, proteínas e lipídios das preparações foram 48,6±6,9%, 17,8±2,7% e 34,5±4,4%, respectivamente. Observou-se que 68% das dietas enterais apresentaram carga glicêmica da refeição baixa (≤10%). A média da carga glicêmica diária foi de 57,9±22,3% e a média do índice glicêmico diário foi de 28,6±7,6%. Conclusão: As dietas enterais artesanais padrão prescritas na alta hospitalar apresentaram índice glicêmico diário adequado, porém a carga glicêmica variou entre adequada e inadequada, de acordo com a quantidade de carboidratos presente

Introduction: Selecting enteral preprations with a low glycemic index may help maintain euglycemia and decrease the insulin requirements of patients under stress conditions and in individuals with diabetes mellitus or glucose intolerance. Considering that hospitals usually have few options of enteral homemade diets to prescribe different clinical conditions at the time of hospital discharge, this study aimed to determine the glycemic index and the glycemic load of enteral homemade diets prescribed for home use. Methods: Guidelines for enteral homemade diets prescribed at hospital discharge were requested from all hospitals in a capital city in southern Brazil. The preparations obtained were quantified in relation to energy con tent, macronutrients, glycemic index and glycemic load. Results: Data were collected from six hospitals and a Municipal Food and Nutrition Program, with 22 recipes of standard enteral homemade diets with an average energy value of 163 2±480 Kcal. The carbohydrate, protein and lipid values of the preparations were 48.6±6.9%, 17.8±2 .7% and 34. 5±4. 4%, respectively.It was observed that 68% of the enteral preparations presented low glycemic load of the meal (≤1 0%). The mean daily glycemic load was 57.9 ± 22.3% and the mean daily glycemic index was 28.6±7.6%. Conclusion: The enteral homemade diets prescribed at hospital discharge had adequade daily glycemic index, but the glycemic load ranged from adequate to inadequate, according to the amount of carbohydrate present

Introducción: Seleccionar preparaciones enterales con bajo índice glucémico puede ayudar a mantener la euglucemia y disminuir los requerimientos de insulina de pacientes en condiciones de estrés y en individuos con diabetes mellitus o intolerancia a la glucosa. Considerando que habitualmente los hospitales presentan pocas opciones de dietas enterales artesanales para prescripción de diferentes condiciones clínicas en el momento de alta hospitalaria, ese trabajo tuvo el objetivo de determinar el índice glucémico y la carga glucémica de dietas enterales artesanales prescritas para uso domiciliario. Métodos: Se requirieron las orientaciones de dietas enterales artesanales prescritas en el alta hospitalaria a todos los hospitales de una capital del sur de Brasil. Las preparaciones obtenidas fueron cuantificadas en relación al contenido de energía, macronutrientes, índice glucémico y carga glucémica. Resultados: Se recolectar informaciones de seis hospitales y de un Programa Municipal de Alimentación y Nutrición, obteniendo 22 recetas de dietas enterales artesanales estándar con valor energético promedio de 1632 ± 480 Kcal. Los valores de carbohidratos, proteínas y lípidos de las preparaciones fueron 48,6 ± 6,9%, 17,8 ± 2,7% y 34,5 ± 4,4%, respectivamente. Se observó que el 68% de las dietas enterales presentaron carga glucémica de la comida baja (≤ 10%). La media de la carga de glucosa diaria diaria fue de 57,9 ± 22,3% y la media del índice glucémico diario fue de 28,6 ± 7,6%. Conclusión: Las dietas enterales artesanales estándar prescritas en el alta hospitalaria presentaron índice glucémico diario adecuado, pero la carga glucémica varía entre adecuada e inadecuada, de acuerdo con la cantidad de carbohidratos presente