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1.
Rev. bioét. derecho ; (50): 439-452, nov. 2020.
Artigo em Espanhol | IBECS | ID: ibc-191367

RESUMO

La regulación de la publicidad en algunos ámbitos de lo sanitario proporciona, más allá del nivel concreto de eficacia en su aplicación, naturalmente mutable y coyuntural, un marco coherente de protección que no se constata en otros campos. Este trabajo analiza la aplicabilidad de los criterios legales y jurisprudenciales de uno de ellos (el de publicidad de medicamentos) como complemento para la actuación frente a prácticas gravemente dañosas del interés público y de los derechos de los consumidores en otros como el de la publicidad de bebidas alcohólicas o de alimentos malsanos, muy necesitados de criterios jurídicos fundados con los que actuar para atajar la desprotección del consumidor y defender la salud pública


The regulation of advertising in some areas of health provides, beyond the specific level of effectiveness in its application, naturally mutable and conjunctural, a coherent framework of protection that is not found in other fields. This paper analyzes the applicability of legal and jurisprudential criteria of one of these areas (advertising of medicinal products) as a complement to action against practices that are seriously harmful to public interest and to consumer rights in other areas, such as the advertising of alcoholic beverages or unhealthy food, which are in great need of well-founded legal criteria with which to act to take action to tackle consumer protection and defend public health


La regulació de la publicitat en alguns àmbits del sanitari proporciona, més enllà del nivell concret d'eficàcia en la seva aplicació, naturalment mutable I conjuntural, un marc coherent de protecció que no es constata en altres camps. Aquest treball analitza l'aplicabilitat dels criteris legals I jurisprudencials d'un d'ells (el de publicitat de medicaments) com a complement per a l'actuació enfront de pràctiques greument danyoses de l'interès públic I dels drets dels consumidors en uns altres com el de la publicitat de begudes alcohòliques o d'aliments malsans, molt necessitats de criteris jurídics fundats amb els quals actuar per a atallar la desprotecció del consumidor I defensar la salut pública


Assuntos
Humanos , Controle da Publicidade de Produtos , Códigos de Ética , Acesso à Informação/ética , Bebidas Alcoólicas
3.
Brasília, D.F.; OPAS; 2020-10-25. (OPAS/NMH/MH/Covid-19/20-0042).
Não convencional em Português | PAHO-IRIS | ID: phr2-52936

RESUMO

O álcool é frequentemente usado para socialização e, por algumas pessoas, para lidar com emoções difíceis. À medida que os índices de ansiedade, medo, depressão, tédio e incerteza passaram a ser mais comumente notificados durante a pandemia, o consumo de álcool também aumentou, apesar do fechamento de estabelecimentos licenciados. No entanto, o impacto da pandemia no consumo de álcool e os danos relacionados permanecem desconhecidos.


Assuntos
Infecções por Coronavirus , Coronavirus , Pandemias , Betacoronavirus , Fatores de Risco , Bebidas Alcoólicas , Consumo de Bebidas Alcoólicas , América
4.
BMC Cardiovasc Disord ; 20(1): 415, 2020 09 14.
Artigo em Inglês | MEDLINE | ID: mdl-32928149

RESUMO

BACKGROUND: Methanol is widely used in industry; however, methanol poisoning is not common. In this regard, a number of outbreaks have been recently reported due to inappropriate processing of alcoholic beverages. Shiraz, a city located in the southern part of Iran, faced one of such outbreaks in 2020 during COVID-19 pandemic. There is no sufficient literature on the electrocardiographic findings in methanol toxicity. This study aimed to address this gap in the literature. METHOD: A total of 356 cases with methanol toxicity referred to Shiraz University of Medical Science Tertiary Hospitals (Faghihi and Namazi) in March and April, 2020. The clinical findings of blindness and impaired level of consciousness, lab data such as arterial blood gas, electrolytes, and creatinine, and the most common findings from ECGs were collected. RESULTS: The most common ECG findings were J point elevation (68.8%), presence of U wave (59.2%), QTc prolongation (53.2% in males and 28.6% in females), and fragmented QRS (33.7%). An outstanding finding in this study was the presence of myocardial infarction in 5.3% of the cases. This finding, to the best of our knowledge, has only been reported in a few case reports. Brugada pattern (8.1%) and Osborn wave (3.7%) were the other interesting findings. In multivariate analysis, when confounding factors were adjusted, myocardial infarction, atrioventricular conduction disturbances, sinus tachycardia, and the prolonged QTC > 500 msecond were four independent factors correlated with methanol toxicity severity measured with arterial blood PH on arterial blood gas measurements, with odds ratios of 12.82, 4.46, 2.32 and 3.15 (P < 0.05 for all), respectively. CONCLUSION: Electrocardiographic variations during methanol intoxication are remarkable and well-correlated with poisoning severity. Myocardial infarction was an egregious and yet a common concerning finding in this sample, which need to be ruled out in methanol toxicity.


Assuntos
Bloqueio Atrioventricular/induzido quimicamente , Cegueira/induzido quimicamente , Transtornos da Consciência/induzido quimicamente , Síndrome do QT Longo/induzido quimicamente , Metanol/envenenamento , Infarto do Miocárdio/induzido quimicamente , Solventes/envenenamento , Taquicardia Sinusal/induzido quimicamente , Adolescente , Adulto , Idoso , Bebidas Alcoólicas , Bloqueio Atrioventricular/sangue , Bloqueio Atrioventricular/fisiopatologia , Betacoronavirus , Cegueira/sangue , Cegueira/fisiopatologia , Gasometria , Síndrome de Brugada/sangue , Síndrome de Brugada/induzido quimicamente , Síndrome de Brugada/fisiopatologia , Transtornos da Consciência/sangue , Transtornos da Consciência/fisiopatologia , Infecções por Coronavirus , Eletrocardiografia , Feminino , Contaminação de Alimentos , Humanos , Concentração de Íons de Hidrogênio , Irã (Geográfico) , Síndrome do QT Longo/sangue , Síndrome do QT Longo/fisiopatologia , Masculino , Pessoa de Meia-Idade , Análise Multivariada , Infarto do Miocárdio/sangue , Infarto do Miocárdio/fisiopatologia , Pandemias , Pneumonia Viral , Envenenamento/sangue , Envenenamento/fisiopatologia , Fatores Sexuais , Taquicardia Sinusal/sangue , Taquicardia Sinusal/fisiopatologia , Adulto Jovem
5.
J Law Med ; 27(4): 1047-1073, 2020 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-32880418

RESUMO

This article confirms that industry compliance and enforcement processes are an essential consideration in the growing pantheon of legal and commercial determinants of public health. While alcohol control laws vary between individual jurisdictions, their development and application are confronted by a common threat of undue industry influence or capture. This necessitates a greater understanding of this phenomenon to better inform a collective and effective international public health response. New South Wales Australia, has developed a layer of alcohol industry compliance laws in the form of disciplinary schemes. This article critically explicates the first of these, the Violent Venues Scheme (VVS), to determine the nature and extent of any capture. This would significantly compromise harm minimisation statutory objects and disrupt the democratic process and the rule of law. In contrast, an influential industry identity, attributed the earlier last drinks laws, VVS and a related scheme as causing the alleged destruction of Sydney's nighttime economy and fun. The research also analyses the indispensible role of a neoliberal paradigm in legitimising exclusive relationships between governments and industry. This is indelibly imprinted on the alcohol regulatory landscape.


Assuntos
Bebidas Alcoólicas , Indústrias , Saúde Pública , Consumo de Bebidas Alcoólicas , Bebidas Alcoólicas/normas , Austrália , Humanos , Indústrias/normas , New South Wales
6.
Afr J Prim Health Care Fam Med ; 12(1): e1-e4, 2020 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-32787395

RESUMO

As the coronavirus disease 2019 (Covid-19) pandemic evolves globally, we are realising its impact on communities from the disease itself and the measures being taken to limit infection spread. In South Africa (SA), 62 300 adults die annually from alcohol-attributable causes. Alcohol-related harm can be reduced by interventions, such as taxation, government monopolising retail sales, outlet density restriction, hours of sales and an advertising ban. To mitigate the impact of the Covid-19 pandemic, SA instituted a lockdown that also prohibited alcohol sales. This led to a sharp reduction in unnatural deaths in the country from 800-1000/week to around 400/week during the lockdown. We reviewed three 2-week periods at a large rural regional hospital: Before Covid-19 (February), during social distancing (March) and during lockdown with alcohol ban (April). A dramatic drop in patient numbers from 145 to 64 (55.8%) because of assault, from 207 to 83 (59.9%) because of accidents, from 463 to 188 (59.4%) because of other injuries and from 12 to 1 (91.6%) because of sexual assaults was observed during the first 2 weeks of lockdown. As healthcare professionals, we need to advocate for the ban to remain until the crisis is over to ensure that health services can concentrate on Covid-19 and other patients. We encourage other African states to follow suit and implement alcohol restrictions as a mechanism to free up health services. We see this as an encouragement to lobby for a new normal around alcohol sales after the pandemic. The restrictions should focus on all evidence-based modalities.


Assuntos
Bebidas Alcoólicas/legislação & jurisprudência , Comércio/legislação & jurisprudência , Infecções por Coronavirus/epidemiologia , Serviço Hospitalar de Emergência/estatística & dados numéricos , Pandemias , Pneumonia Viral/epidemiologia , Estudos Transversais , Humanos , África do Sul/epidemiologia
7.
Int J Food Microbiol ; 333: 108802, 2020 Nov 16.
Artigo em Inglês | MEDLINE | ID: mdl-32745827

RESUMO

Soy (tofu) whey is a liquid by-product generated from tofu (soybean curd) production and it is often discarded off as a waste liquid by the tofu manufacturers. Previous studies have demonstrated that soy whey can be biotransformed into a soy alcoholic beverage by using Saccharomyces and non-Saccharomyces yeasts even though soy whey is low in yeast assimilable nitrogen (YAN) content. In this study, the initial YAN of the soy whey was estimated to be 46.6 mg N/L and Torulaspora delbrueckii Biodiva was used to ferment soy whey supplemented with either isoleucine only or isoleucine paired with valine, leucine or phenylalanine (each amino acid supplemented at a dosage of 30 mg N/L). Amino acid supplementation was found to enhance sugar utilization by the yeast, which led to higher ethanol production (7.49% v/v in control versus 8.35-8.80% v/v in supplemented samples). Samples supplemented with isoleucine only experienced slower sugar utilization during the fermentation as compared to the paired amino acid samples, but the yeast was still able to utilize the sugar to low levels at the end of the fermentation. The presence of leucine supplementation counteracted the "inhibition" induced by the presence of isoleucine at the first day of the fermentation. Amino acid supplementation slowed down glutamic acid utilization and resulted in higher levels of residual glutamic acid and alanine. Amino acid supplementation increased the corresponding fusel alcohol production and the presence of other amino acids reduced the active amyl alcohol production. Therefore, interactions between amino acids can impact the metabolism of the yeast as well as the flavor modulation during soy whey fermentation.


Assuntos
Bebidas Alcoólicas/microbiologia , Fermentação/fisiologia , Isoleucina/metabolismo , Alimentos de Soja , Torulaspora/metabolismo , Bebidas Alcoólicas/análise , Etanol/metabolismo , Pentanóis/metabolismo , Leite de Soja/química , Paladar , Soro do Leite/metabolismo , Proteínas do Soro do Leite/metabolismo , Vinho
8.
J Biosci Bioeng ; 130(5): 489-495, 2020 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-32753307

RESUMO

1-Octen-3-ol is a major aroma component of awamori, a traditional distilled liquor produced in Okinawa Prefecture, Japan. As 1-octen-3-ol is thought to affect the sensory properties of awamori, it is important to fully characterize the compound's biosynthetic pathway and control mechanism. We previously reported that the fatty acid oxygenase ppoC (ppo: psi-produced oxygenase) of Aspergillus luchuensis is directly involved in the production of 1-octen-3-ol in rice koji (Kataoka et al., J. Biosci. Bioeng., 129, 192-198, 2020). In the present study, we constructed A. luchuensis ppoD disruptants to characterize the role of ppo genes in 1-octen-3-ol biosynthesis. A small-scale awamori fermentation test was performed using ppoA, ppoC, and ppoD single disruptants (ΔppoA, ΔppoC, and ΔppoD, respectively), along with the parent strain, ΔligD. 1-Octen-3-ol was not detected in the distillate prepared using the ΔppoC strain. We conclude that A. luchuensis ppoC is the only 1-octen-3-ol-producing factor in the awamori brewing process. Because ΔppoA and ΔppoD slightly enhanced 1-octen-3-ol productivity, these two genes may play a role in negatively controlling 1-octen-3-ol biosynthesis.


Assuntos
Bebidas Alcoólicas/microbiologia , Aspergillus/metabolismo , Ácidos Graxos/metabolismo , Fermentação , Octanóis/metabolismo , Oxigenases/genética , Oxigenases/metabolismo , Aspergillus/genética , Biotecnologia , Odorantes , Oryza/genética , Oryza/metabolismo , Oxirredução
10.
Alcohol ; 88: 29-32, 2020 11.
Artigo em Inglês | MEDLINE | ID: mdl-32693023

RESUMO

The coronavirus disease 2019 (COVID-19) spread rapidly worldwide and led to the deaths of thousands of people. To date, there is not any vaccine or specific antiviral medicine that can prevent or treat this virus. This caused panic among people who try their best to prevent being infected. In Iran, methanol poisoning was reported and led to the death of hundreds of people in several provinces. The incident occurred after a rumor circulated in the country that drinking alcohol (ethanol) can cure or prevent being infected by COVID-19.


Assuntos
Comunicação , Infecções por Coronavirus/prevenção & controle , Etanol/uso terapêutico , Metanol/envenenamento , Pandemias/prevenção & controle , Pneumonia Viral/prevenção & controle , Envenenamento/mortalidade , Solventes/envenenamento , Adolescente , Adulto , Idoso , Consumo de Bebidas Alcoólicas , Bebidas Alcoólicas , Betacoronavirus , Infecções por Coronavirus/tratamento farmacológico , Infecções por Coronavirus/epidemiologia , Surtos de Doenças , Contaminação de Medicamentos , Feminino , Contaminação de Alimentos , Humanos , Irã (Geográfico)/epidemiologia , Masculino , Pessoa de Meia-Idade , Pneumonia Viral/tratamento farmacológico , Pneumonia Viral/epidemiologia , Envenenamento/epidemiologia , Envenenamento/etiologia , Solventes/uso terapêutico , Adulto Jovem
11.
Cochrane Database Syst Rev ; 7: CD012787, 2020 07 01.
Artigo em Inglês | MEDLINE | ID: mdl-32609894

RESUMO

BACKGROUND: Alcohol is consumed by over 2 billion people worldwide. It is a common substance of abuse and its use can lead to more than 200 disorders including hypertension. Alcohol has both acute and chronic effects on blood pressure. This review aimed to quantify the acute effects of different doses of alcohol over time on blood pressure and heart rate in an adult population. OBJECTIVES: Primary objective To determine short-term dose-related effects of alcohol versus placebo on systolic blood pressure and diastolic blood pressure in healthy and hypertensive adults over 18 years of age. Secondary objective To determine short-term dose-related effects of alcohol versus placebo on heart rate in healthy and hypertensive adults over 18 years of age. SEARCH METHODS: The Cochrane Hypertension Information Specialist searched the following databases for randomised controlled trials up to March 2019: the Cochrane Hypertension Specialised Register; the Cochrane Central Register of Controlled Trials (CENTRAL; 2019, Issue 2), in the Cochrane Library; MEDLINE (from 1946); Embase (from 1974); the World Health Organization International Clinical Trials Registry Platform; and ClinicalTrials.gov. We also contacted authors of relevant articles regarding further published and unpublished work. These searches had no language restrictions. SELECTION CRITERIA: Randomised controlled trials (RCTs) comparing effects of a single dose of alcohol versus placebo on blood pressure (BP) or heart rate (HR) in adults (≥ 18 years of age). DATA COLLECTION AND ANALYSIS: Two review authors (ST and CT) independently extracted data and assessed the quality of included studies. We also contacted trial authors for missing or unclear information. Mean difference (MD) from placebo with 95% confidence interval (CI) was the outcome measure, and a fixed-effect model was used to combine effect sizes across studies.  MAIN RESULTS: We included 32 RCTs involving 767 participants. Most of the study participants were male (N = 642) and were healthy. The mean age of participants was 33 years, and mean body weight was 78 kilograms. Low-dose alcohol (< 14 g) within six hours (2 RCTs, N = 28) did not affect BP but did increase HR by 5.1 bpm (95% CI 1.9 to 8.2) (moderate-certainty evidence). Medium-dose alcohol (14 to 28 g) within six hours (10 RCTs, N = 149) decreased systolic blood pressure (SBP) by 5.6 mmHg (95% CI -8.3 to -3.0) and diastolic blood pressure (DBP) by 4.0 mmHg (95% CI -6.0 to -2.0) and increased HR by 4.6 bpm (95% CI 3.1 to 6.1) (moderate-certainty evidence for all).  Medium-dose alcohol within 7 to 12 hours (4 RCTs, N = 54) did not affect BP or HR. Medium-dose alcohol > 13 hours after consumption (4 RCTs, N = 66) did not affect BP or HR. High-dose alcohol (> 30 g) within six hours (16 RCTs, N = 418) decreased SBP by 3.5 mmHg (95% CI -6.0 to -1.0), decreased DBP by 1.9 mmHg (95% CI-3.9 to 0.04), and increased HR by 5.8 bpm (95% CI 4.0 to 7.5). The certainty of evidence was moderate for SBP and HR, and was low for DBP. High-dose alcohol within 7 to 12 hours of consumption (3 RCTs, N = 54) decreased SBP by 3.7 mmHg (95% CI -7.0 to -0.5) and DBP by 1.7 mmHg (95% CI -4.6 to 1.8) and increased HR by 6.2 bpm (95% CI 3.0 to 9.3). The certainty of evidence was moderate for SBP and HR, and low for DBP. High-dose alcohol ≥ 13 hours after consumption (4 RCTs, N = 154) increased SBP by 3.7 mmHg (95% CI 2.3 to 5.1), DBP by 2.4 mmHg (95% CI 0.2 to 4.5), and HR by 2.7 bpm (95% CI 0.8 to 4.6) (moderate-certainty evidence for all).  AUTHORS' CONCLUSIONS: High-dose alcohol has a biphasic effect on BP; it decreases BP up to 12 hours after consumption and increases BP > 13 hours after consumption. High-dose alcohol increases HR at all times up to 24 hours. Findings of this review are relevant mainly to healthy males, as only small numbers of women were included in the included trials.


Assuntos
Bebidas Alcoólicas , Pressão Sanguínea/efeitos dos fármacos , Depressores do Sistema Nervoso Central/farmacologia , Etanol/farmacologia , Frequência Cardíaca/efeitos dos fármacos , Adulto , Idoso , Idoso de 80 Anos ou mais , Consumo de Bebidas Alcoólicas , Viés , Depressores do Sistema Nervoso Central/administração & dosagem , Estudos Cross-Over , Etanol/administração & dosagem , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Ensaios Clínicos Controlados Aleatórios como Assunto , Fatores Sexuais , Fatores de Tempo , Adulto Jovem
12.
J Food Sci ; 85(7): 2069-2079, 2020 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-32602125

RESUMO

Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky.


Assuntos
Bebidas Alcoólicas/análise , Aromatizantes/química , Manipulação de Alimentos/métodos , Iogurte/análise , Bebidas Alcoólicas/microbiologia , Meios de Cultura/análise , Meios de Cultura/metabolismo , Fermentação , Aromatizantes/metabolismo , Cromatografia Gasosa-Espectrometria de Massas , Hordeum/metabolismo , Hordeum/microbiologia , Humanos , Lactobacillales/metabolismo , Odorantes/análise , Secale/metabolismo , Secale/microbiologia , Paladar , Compostos Orgânicos Voláteis/química , Compostos Orgânicos Voláteis/metabolismo , Leveduras/metabolismo , Iogurte/microbiologia
13.
J Biosci Bioeng ; 130(4): 367-373, 2020 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-32646632

RESUMO

Cross hybridization breeding of sake yeasts is hampered by difficulty in acquisition of haploid cells through sporulation. We previously demonstrated that typical sake yeast strains were defective in meiotic chromosome recombination, which caused poor sporulation and loss of spore viability. In this study, we screened a single copy plasmid genomic DNA library of the laboratory Saccharomyces cerevisiae GRF88 for genes that might complement the meiotic recombination defect of UTCAH-3, a strain derived from the sake yeast Kyokai no. 7 (K7). We identified the SPO11 gene of the laboratory strain (ScSPO11), encoding a meiosis-specific endonuclease that catalyzes DNA double-strand breaks required for meiotic recombination, as a gene that restored meiotic recombination and spore viability of UTCAH-3. K7SPO11 could not restore sporulation efficiency and spore viability of UTCAH-3 and a laboratory strain BY4743 spo11Δ/spo11Δ, indicating that K7SPO11 is not functional. Sequence analysis of the SPO11 genes of various Kyokai sake yeasts (K1, and K3-K10) revealed that the K7 group of sake yeasts (K6, K7, K9, and K10) had a mutual missense mutation (C73T) in addition to other three common mutations present in all Kyokai yeasts tested. ScSPO11C73T created through in vitro mutagenesis could not restore spore viability of BY4743 spo11Δ/spo11Δ. On the other hand, K8SPO11, which have the three common mutations except for C73T could restore spore viability of BY4743 spo11Δ/spo11Δ. These results suggest that C73T might be a causative mutation of recombination defect in K7SPO11. Moreover, we found that the introduction of ScRIM15 restored sporulation efficiency but not spore viability.


Assuntos
Bebidas Alcoólicas/microbiologia , Endodesoxirribonucleases/genética , Meiose/genética , Recombinação Genética/genética , Proteínas de Saccharomyces cerevisiae/genética , Saccharomyces cerevisiae/genética , Clonagem Molecular , Quebras de DNA de Cadeia Dupla , Mutação , Saccharomyces cerevisiae/citologia
14.
Sheng Wu Gong Cheng Xue Bao ; 36(6): 1190-1197, 2020 Jun 25.
Artigo em Chinês | MEDLINE | ID: mdl-32597068

RESUMO

Clostridia inhabiting in jiupei and pit mud plays key roles in the formation of flavour during the fermentation process of Luzhou-flavour baijiu. However, the differences of Clostridial communities between jiupei and pit mud remains unclear. Here, the species assembly, succession, and metabolic capacity of Clostridial communities between jiupei and pit mud were analysed by high-throughput sequencing and pure culture approaches. The ratio of Clostridial biomass to bacterial biomass in the pit mud was relatively stable (71.5%-91.2%) throughout the fermentation process. However, it varied widely in jiupei (0.9%-36.5%). The dominant Clostridial bacteria in jiupei were Clostridium (19.9%), Sedimentibacter (8.8%), and Hydrogenispora (7.2%), while Hydrogenispora (57.2%), Sedimentibacter (5.4%), and Caproiciproducens (4.9%) dominated in the Clostridial communities in pit mud. The structures of Clostridial community in pit mud and jiupei were significantly different (P=0.001) throughout fermentation. Isolated Clostridial strains showed different metabolic capacities of volatile fatty acids in pure culture. Spatial and temporal heterogeneity of Clostridial communities existed in the baijiu fermentation pit, which was closely related to the main flavour components of Luzhou-flavour baijiu.


Assuntos
Bebidas Alcoólicas , Clostridium , Microbiologia de Alimentos , Bebidas Alcoólicas/microbiologia , Bactérias/classificação , Bactérias/metabolismo , Clostridium/fisiologia , Ácidos Graxos Voláteis/metabolismo , Fermentação
15.
Cent Eur J Public Health ; 28(2): 94-102, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32592551

RESUMO

OBJECTIVES: Oral health can affect quality of life in all course of life, which is a key factor of general health. Dental caries, periodontitis and oral cancer are of the highest burden of oral diseases. Rising prevalence of soft drinks and alcoholic beverages consumption due to easy access and socio-demographic altering has increased the concerns on oral health. In this review our purpose was to show effects of the most consumed beverages on oral health in people older than 15 years. METHODS: The review was based on papers published in last 10 years, searched with combined key words related to types of drinks and specific oral health problems. We included 4 older studies due to lack of newer studies on subjected topics. RESULTS: Sugar-free soft drinks are found less cariogenic and erosive than regular versions in limited number of studies. Alcohol consumption is shown as one of the risk factors of prevalence and severity of periodontitis and is proven to have synergistic effects along with tobacco on oral cancer risk. Consumption of soft drinks and alcoholic beverages was related with tooth loss whether dental caries or periodontal diseases. CONCLUSION: There is good evidence for association between soft drinks and oral health problems, but still no clear answer exists about strength of association between sugar-free soft drinks and dental caries. Also the knowledge about influence of alcohol is inadequate. Since consuming style affects erosive potential of drinks manufacturers should be required to add some recommendations on labels about drinking style.


Assuntos
Bebidas Alcoólicas/efeitos adversos , Bebidas Gaseificadas/efeitos adversos , Cárie Dentária/prevenção & controle , Sacarose na Dieta/efeitos adversos , Saúde Bucal , Bebidas , Cárie Dentária/etiologia , Humanos , Qualidade de Vida
17.
Food Chem ; 329: 127175, 2020 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-32516708

RESUMO

This report describes the development of a methodology based on micellar electrokinetic chromatography for the separation of alcohols on chip-based systems aiming the determination of alcoholic content in whiskey samples. The separation conditions were optimized the best results were achieved using 50 mmolL-1 phosphate buffer containing 30 mmolL-1 sodium dodecyl sulfate. The alcoholic content was determined in 16 seized whiskey samples from 4 different brands as well as in the original samples. The methodology presented herein allowed the correct classification of 75% of the seized samples as adulterated and the data obtained did not statistically differ from those recorded by a reference technique. The proposed analytical approach emerges as a promising tool to provide a rapid screening of the beverages authenticity and it may be useful to be widely explored for the quality control.


Assuntos
Bebidas Alcoólicas/análise , Cromatografia Capilar Eletrocinética Micelar/métodos , Análise de Alimentos/métodos , Tampões (Química) , Butanóis/isolamento & purificação , Cromatografia Capilar Eletrocinética Micelar/instrumentação , Etanol/isolamento & purificação , Qualidade dos Alimentos , Pentanóis/isolamento & purificação , Dodecilsulfato de Sódio
20.
Food Chem ; 329: 127142, 2020 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-32521426

RESUMO

In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaça. The cachaça was aged in an Amburana barrel and the samples were analyzed with a traditional analytical method for total phenolic quantification (Folin-Ciocalteu), with 2-D fluorescence and infrared spectroscopy. We applied a methodology based on Ant Colony Optimization to optimize variable selection and model fitting to predict total phenolic content. Our results demonstrated that fluorescence spectroscopy was more sensitive than IR in the quantification of total phenolic compounds for both global and local models, presenting good results (R2 superior to 0.979), significantly reducing the number of original variable (1995) for only 4 pairs of Ex/Em. Variable selection combined with spectroscopy reveals potential because this technique eliminates the need for sample preparation and allows the construction of customized sensors for application in the food industry.


Assuntos
Bebidas Alcoólicas/análise , Fenóis/química , Fluorescência , Extratos Vegetais/química , Espectrometria de Fluorescência , Espectrofotometria Infravermelho , Fatores de Tempo
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