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1.
Water Sci Technol ; 84(6): 1389-1402, 2021 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-34559074

RESUMO

Intense pressure on water resources has led to efforts to reuse reclaimed processing wastewater in the food industry. There are tight rules for water quality, but efficient separation technologies such as reverse osmosis possess good possibilities for water reuse. This study developed a membrane-based reuse water concept for wastewater from the candy industry emphasizing the pre-treatment stage in the concept to reduce fouling. The wastewater contained suspended solids, sugar compounds and the ingredients for candy gelation, which had a tendency to foul membranes, making pre-treatment essential for a successful concept. Cross-rotational ultrafiltration, which featured enhanced fouling prevention for membranes, functioned well for the removal of challenging substances. Conventional filtration technologies were impractical due to a low flux, even when the viscosity of the wastewater was reduced using surfactants. The wastewater had a high chemical oxygen demand, meaning that there was a strong fouling potential for reverse osmosis membranes, but also high osmotic pressure. A spiral wound reverse osmosis functioned well when the wastewater was pre-treated, and it produced good quality water with respect to all the other studied parameters except the chemical oxygen demand. However, chemical oxygen demand rejection was 99% since the concentration in the wastewater was originally very high.


Assuntos
Águas Residuárias , Purificação da Água , Doces , Membranas Artificiais , Osmose , Eliminação de Resíduos Líquidos , Águas Residuárias/análise , Água
2.
Food Res Int ; 148: 110591, 2021 10.
Artigo em Inglês | MEDLINE | ID: mdl-34507736

RESUMO

Extruded polyphenol-rich by-products like mango bagasse (MB) could be used to manufacture functional confections. However, few reports have assessed the extrusion impact on MB polyphenols within a food matrix. This research aimed to evaluate the impact of extrusion on the bioaccessibility, intestinal permeability, and antioxidant capacity of phenolic compounds (PC) from non-extruded and extruded MB-added confections (EMBC and MBC, respectively). The inhibition of 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl radicals and in silico approaches were used to evaluate the antioxidant capacity. MBC displayed the highest gastric bioaccessibility (%) of xanthones and flavonoids, whereas selective release of gallic acid, mangiferin, and quercetin glucoside was shown for EMBC. Lower PC' apparent permeability coefficients were found in EMBC compared to MB (0.11 to 0.44-fold change, p < 0.05). EMBC displayed the highest antioxidant capacity by the DPPH method for the non-digestible fraction, being mangiferin the highest in silico contributor (-4 kcal/mol). Our results showed that the extrusion process helps release selective phenolics from MBC, which increases their bioaccessibility and intestinal permeability.


Assuntos
Mangifera , Antioxidantes , Doces , Celulose , Permeabilidade
3.
Nurs Educ Perspect ; 42(6): E141-E142, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34474442

RESUMO

ABSTRACT: A collaborative, experiential learning activity was designed to develop nursing students' understanding of research concepts. Working in pairs, students determine if a candy company is filling bags with equal numbers of each candy color. Pairs receive 100 colored candies and instructions to obtain simple random, systematic, stratified, and cluster samples. Color counts from each sampling method are entered on a Google spreadsheet. During debriefing, students explore results, unexpected problems (e.g., inconsistent technique, missing candies), representativeness of samples (size, inclusion/exclusion criteria), and ethical conduct. Students develop knowledge to be better consumers of research and more capable advocates for high-quality nursing care.


Assuntos
Bacharelado em Enfermagem , Estudantes de Enfermagem , Doces , Humanos , Aprendizagem Baseada em Problemas , Ensino
4.
Nutrients ; 13(9)2021 Sep 16.
Artigo em Inglês | MEDLINE | ID: mdl-34579101

RESUMO

The widely recognized association between high sugar intakes and adverse health outcomes has increased consumer demand for products lower in sugar. This may lead to increased use of other sweeteners by the food industry. The current study investigated the prevalence and types of non-nutritive sweeteners over time (2013-2019) in New Zealand's packaged food and beverages, overall and between categories. A New Zealand database of packaged foods and beverages was used to investigate the presence of Food Standards Australia New Zealand Code-approved non-nutritive sweeteners (n = 12). Products available in 2013 (n = 12,153) and 2019 (n = 14,645) were compared. Between 2013 and 2019, the prevalence of non-nutritive sweeteners in products increased from 3% to 5%. The most common non-nutritive sweeteners in both years were acesulphame-potassium, sucralose, aspartame, and stevia, which were predominantly found in special foods (breakfast beverages and nutritional supplements), non-alcoholic beverages, dairy products, and confectionery. The prevalence of non-nutritive sweeteners is increasing over time in New Zealand's packaged foods and beverages and is likely a consequence of consumer demand for lower-sugar products. Ongoing monitoring of the prevalence and type of NNS is important to detect further increases.


Assuntos
Abastecimento de Alimentos , Edulcorantes/química , Edulcorantes/economia , Bebidas/análise , Doces/análise , Comércio , Laticínios/análise , Humanos , Nova Zelândia , Edulcorantes/provisão & distribuição , Fatores de Tempo
5.
Compr Rev Food Sci Food Saf ; 20(6): 5901-5937, 2021 11.
Artigo em Inglês | MEDLINE | ID: mdl-34580978

RESUMO

Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar-rich foods, followed by a survey on the sensory and instrumental analyses of stickiness. Furthermore, the contributions of ingredients, temperature, compression, and contact surfaces to sugar-rich food adhesion are highlighted.


Assuntos
Alimentos , Açúcares , Doces , Carboidratos
6.
Clin J Gastroenterol ; 14(6): 1622-1625, 2021 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-34476757

RESUMO

Candy cane syndrome is an underappreciated complication reported in bariatric patients following Roux-en-Y gastric bypass. It results from an excessively long blind afferent Roux limb at the gastrojejunostomy that can lead to food accumulation. Patients often present with nausea, vomiting, food intolerance, acid reflux, and abdominal pain. Many patients remain undiagnosed due to vague gastrointestinal symptoms, delayed presentation, and physician unawareness. Here, we present the case of a 40-year-old female who presented for a third opinion on the cause of intractable acid reflux and nausea. Workup revealed her symptoms stemmed from an excessively long afferent Roux limb. Traditionally, treatment would include laparoscopic or open surgical removal of the blind limb. Although effective, surgical intervention is invasive, may not be an option in high-risk patients, and can lead to further complications. We were able to successfully address this patient's candy cane syndrome by utilizing a novel endoscopic approach to revise the gastrojejunal anastomosis, which led to full resolution of her symptoms. Endoscopic therapy of candy cane syndrome may provide a minimally invasive approach that exposes patients to decreased procedural risk while potentially producing similar treatment results as more invasive surgical approaches.


Assuntos
Derivação Gástrica , Laparoscopia , Obesidade Mórbida , Adulto , Doces , Bengala , Feminino , Derivação Gástrica/efeitos adversos , Humanos , Obesidade Mórbida/cirurgia , Complicações Pós-Operatórias/etiologia , Complicações Pós-Operatórias/cirurgia
7.
Artigo em Chinês | MEDLINE | ID: mdl-34365761

RESUMO

Objective: To investigate the occupational hazards and the health status of workers in a candy manufacturing enterprise, to study the nonspecific effects of noise on cardiovascular and digestive systems, and to further explore the combined effect of noise and dust on workers' health. Methods: In 2019, all 564 employees of a candy manufacturing enterprise in Guangzhou were selected as the research objects. According to the exposure to occupational hazards, the research objects were divided into control group (101 persons) , noise exposure group (272 persons) and noise dust combined exposure group (191 persons) . According to the requirements of GBZ 188-2014 "Technical Specification for Occupational Health Monitoring", the employees were given occupational health examination. Blood pressure, electrocardiogram, liver function, binaural pure tone audiometry and other indicators were analyzed by gender, age and length of service. Results: The abnormal hearing rate of the workers in the control group, noise exposure group, and noise dust combined exposure group were 12.9% (13/101) , 24.6% (67/272) , and 36.1% (69/191) , respectively, showing a significant increasing trend (P<0.05) . Compared with the control group, the abnormal rates of electrocardiogram, abnormal blood pressure and fatty liver detection rate of the workers in the noise exposure group and the noise dust combined exposure group were significantly increased (P<0.017) . The abnormal hearing rate and fatty liver detection rate of male employees showed an increasing trend among the three groups (P<0.05) . The abnormal hearing and blood pressure rates of 40 to 49-year-old employees showed an increasing trend (P<0.05) . The rates of abnormal hearing of employees with≥50 years old and working experience <10 and 10-19 years showed an increasing trend (P<0.05) . The abnormal rate of electrocardiogram and the fatty liver detection rate of employees with more than 20 years of service had an increasing trend (P<0.05) . Conclusion: Noise is the main occupational hazard factor in candy manufacturing enterprises, which may be related to cardiovascular system and digestive system damage. At the same time, dust may strengthen the hearing loss caused by noise.


Assuntos
Perda Auditiva Provocada por Ruído , Ruído Ocupacional , Doenças Profissionais , Exposição Ocupacional , Adulto , Doces , Poeira , Inquéritos Epidemiológicos , Perda Auditiva Provocada por Ruído/epidemiologia , Perda Auditiva Provocada por Ruído/etiologia , Humanos , Masculino , Pessoa de Meia-Idade , Ruído Ocupacional/efeitos adversos
8.
J Agric Food Chem ; 69(41): 12089-12101, 2021 Oct 20.
Artigo em Inglês | MEDLINE | ID: mdl-34153190

RESUMO

Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.


Assuntos
Doces , Imageamento por Ressonância Magnética , Géis , Espectroscopia de Ressonância Magnética , Água
9.
J Oral Rehabil ; 48(8): 909-915, 2021 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-34028839

RESUMO

BACKGROUND: Although various training methods have been reported for improving oral function such as occlusal force, there are few reports that show the training effect of eating hard food on the oral functions. OBJECTIVE: To examine the training effects of habitually ating hard gummy candies on oral functions. METHODS: Participants of this cohort study were recruited into a training (six women, eight men; mean age 27.6 ± 3.5 years) and control group (two women, seven men; mean age 28.3 ± 4.9 years). The training group ate nine custom-developed hard gummy candies three times per week for 3 months. Training effects were evaluated by measuring the maximal occlusal force, masticatory performance, maximal tongue pressure, number of chewing cycles until swallowing the candy, duration of chewing and cycle time before training, after 1, 2 and 3 months of training, and 1 month after stopping training. The iEMG/force, which evaluates masseter muscle hypertrophy with electromyograms (EMG), was calculated. RESULTS: Masticatory performance after 1 month (p = 0.01), maximal occlusal force after 2 months (p < 0.01) and maximal tongue pressure after 3 months of training were significantly increased (p = 0.02), and the cycle time after 2 months of training (p = 0.02) was significantly decreased compared to before the intervention. Except for masticatory performance, the other effects were maintained for 1 month after stopping training. Changes in iEMG/force were not significant, but a tendency for muscle hypertrophy was observed in the training group. CONCLUSION: Habitual eating of hard gummy candies is a task-specific training that can improve overall masticatory function, including tongue pressure.


Assuntos
Mastigação , Língua , Adulto , Força de Mordida , Doces , Estudos de Coortes , Feminino , Humanos , Masculino , Pressão , Adulto Jovem
10.
Am J Clin Nutr ; 114(3): 1039-1048, 2021 09 01.
Artigo em Inglês | MEDLINE | ID: mdl-34020459

RESUMO

BACKGROUND: Trends in junk food consumption, a risk for obesity, are not well established. OBJECTIVES: We examined national trends in types of junk food (excluding beverages) and their sources (grocery, restaurants, schools, etc.), overall and in population subgroups. METHODS: We assessed 29,970 children (aged 2-19 y) and 44,501 adults (aged ≥20 y) with 24-h dietary recall data from 9 NHANES cycles (2001-2002 to 2017-2018). Trends in junk food were assessed over time using 1-d values for individuals with single recalls and 2-d means for others. RESULTS: From 2001 to 2018, percent energy (%E) from junk food remained stable for children (from 18.1% to 17.5%, P-trend = 0.25) and decreased for adults (14.1% to 13.0%, P-trend = 0.002). Among children, increases occurred in %E from crackers (1.19% to 1.35%) and snack/meal bars (0.38% to 0.69%) and decreases in candy (2.58% to 1.96%) and other desserts (3.11% to 2.48%) (all P-trends < 0.01). Among adults, increases occurred in snack/meal bars (0.31% to 0.78%, P-trend < 0.001) and decreases in candy (1.97% to 1.55%; P-trend < 0.001), sweet bakery products (5.52% to 4.98%; P-trend = 0.04), and other desserts (2.19% to 1.86%; P-trend = 0.001). In 2017-2018, grocery stores provided the largest proportion of junk food (72.7% for children, 77.1% for adults), followed by other sources (13.1%, 12.1%), restaurants (8.05%, 9.11%), schools (4.86%), and worksites (1.99%). In both children and adults, junk food intake was higher among non-Hispanic white and black Americans compared with Mexican Americans, among those with higher compared with lower education, among women compared with men, and among older compared with younger adults. In sensitivity analyses using only 1-d recalls, mean junk food intake each cycle was ∼0.8-1.0 and 0.3-0.4%E units higher in children and adults, respectively, with otherwise similar trends and subgroup differences over time. CONCLUSIONS: From 2001 to 2018, %E from junk food represented nearly 1 in 5 calories among children, without change, and nearly 1 in 7 calories, with modest decrease, among adults, with disparities in subgroups.


Assuntos
Dieta/normas , Comportamento Alimentar , Manipulação de Alimentos , Inquéritos Nutricionais , Adolescente , Adulto , Idoso , Bebidas , Doces , Criança , Pré-Escolar , Ingestão de Energia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Lanches , Fatores de Tempo , Estados Unidos , Adulto Jovem
11.
Food Chem ; 356: 129667, 2021 Sep 15.
Artigo em Inglês | MEDLINE | ID: mdl-33831829

RESUMO

In this paper, different types of oleogels were prepared by five gelators including hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate (SSL), rice bran wax (RBW) and beeswax (BW), and their applications in cookies were compared. Texture, microstructure, and colour results showed that MAG, RBW and shortening based cookies had similar hardness, porous structure, and L*, a*, b*. MAG and RBW exhibited excellent rheological properties similar to shortening. Regarding the consumer sensory evaluation of cookies, RBW, MAG and shortening had similar scores of 3.9, 4.3 and 4.1, respectively. For wax-based oleogels, the higher the content of ß' crystal and solid fat content (SFC), the lower the hardness of cookies, but the cookies hardness of emulsifier based oleogels do not depend on ß' content and SFC. This paper confirmed the best gelators for cookies, and provided a reference for developing the oleogels to match the quality of shortening in cookies.


Assuntos
Doces/análise , Varredura Diferencial de Calorimetria , Culinária/métodos , Dureza , Derivados da Hipromelose/química , Monoglicerídeos/química , Compostos Orgânicos/química , Reologia , Estearatos/química , Ceras/química
12.
Food Chem ; 354: 129579, 2021 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-33773479

RESUMO

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, without significantly affecting perceived chewiness. Gelatine based gels with a 23% and 38% reduction in density were formulated using aeration. Mean bubble size was consistent across all gels (0.05-0.06 mm). Time-intensity sensory evaluation was carried out by a trained sensory panel (n = 10). With aeration, no significant difference in overall flavour perception was observed in the 23% and 38% reduced sugar and aroma gels. Air inclusions create a greater surface area, therefore accelerating mass transfer of volatiles and release of sucrose at the food-saliva interface. Consequently, we propose that less calorie dense products can be produced without compromising flavour by using gel aeration technologies.


Assuntos
Ar , Doces/análise , Odorantes/análise , Açúcares/análise , Paladar , Géis , Humanos
13.
J Community Health ; 46(5): 922-926, 2021 10.
Artigo em Inglês | MEDLINE | ID: mdl-33710452

RESUMO

While genetic and hormonal factors likely play a role in the development of obesity, lifestyle issues such as diet and physical activity are main contributors. Lifestyle issues are largely influenced by environmental factors, which pertain not only to access and availability, but exposure to opportunities for unplanned food and beverage purchases. The purpose of this study was to describe the extent to which candy, snack foods, and sugary beverages are available in checkout lines in a convenience sample retail chain stores in NYC that sell products for children. Non-probability, convenience sampling was used to select a total of 22 stores to visit in person. All stores were visited and the checkout lines were observed, capturing both the checkout style (single lane versus multiple lane; corralled or non-corralled), and the products (if any) being sold. Of the 22 stores surveyed, 17 (77.27%) sold at least one convenience food (candy and snacks), and/or sugary beverages. Among the stores that sell convenience food, nearly all (82.35%) sell candy, 100% of those with no corral-style line and 76.92% of those using a corral-style line. The findings from this study concur with prior research indicating that non-nutritious food items and sugary beverages have a presence at checkout areas of retail stores, thus driving the possibility for impulse buys. Exposure to messaging and ques are potentially influential on public health, and should be a point of reflection in terms of the kinds of policies that can support or hinder public health.


Assuntos
Doces , Lanches , Bebidas , Criança , Comércio , Comportamento do Consumidor , Humanos , Cidade de Nova Iorque
14.
F1000Res ; 10: 12, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-33708377

RESUMO

Background: The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in Mediterranean and non-Mediterranean populations. Objective: The aim of this study was to convert the recipes of the Lebanese traditional dishes into meal planning exchange lists whose items are expressed in grams and adjusted to Lebanese household measures (cups and spoons) that could be used by healthcare professionals. Methodology: Thirty traditional Lebanese dishes were collected in which the carbohydrate, fat and protein were analyzed using Association of Official Analytical Chemists procedures then followed by a calculation of exchange lists of foods per serving using Wheeler method. Results:  The variations in macronutrients and fiber content were found among the Lebanese dishes. Carbohydrate was lowest (1.1g/100g) and protein was highest (29.7g/100g) in Shawarma Dajaj whereas fat content ranged between 0.5 and 22.4 g/100 g in the dishes. For each dish and according to each serving size, carbohydrate, milk (whole milk, reduced fat or skim), fat and protein (lean meat, medium fat meat and high fat meat) exchanges were calculated. Conclusion: This study provides healthcare professionals, dietitians and consumers the chance to proficiently plan traditional-type dishes, ensuring prominent dietetic and medical nutritional therapy practices and patient's self-control.


Assuntos
Fibras na Dieta , Nutrientes , Doces , Humanos
15.
Food Chem ; 352: 129353, 2021 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-33662915

RESUMO

The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5-6%), xylitol (5.5-6%), and corn syrup (7.5-8.5%) by mixture design (d-optimal) with 3 centerpoints and response surface methodology (RSM). The sweeteners in optimized VTCC consisted of velvet tamarind powder (40.5%), water (40%), stevia (6%), xylitol (6%), and corn syrup (7.5%) which provided the approximation error between prediction and observation values: of color (a* and b*), hardness, adhesiveness, gumminess, bioactive activities, and sensory properties within the range of 0.07-9.69%. The optimized VTCC using stevia and xylitol can reduce the sugar content by up to 60%. The sensory preference scores of VTCC from consumer acceptance were slightly like (6.1-6.9) which indicated that the VTCC with stevia and xylitol can provide satisfaction in all evaluated attributes and can be applied to this concept to create fruit chewy candy using stevia and xylitol.


Assuntos
Doces/análise , Diterpenos do Tipo Caurano/química , Glucosídeos/química , Edulcorantes/química , Tamarindus/química , Xilitol/química , Zea mays/química , Humanos
16.
Food Res Int ; 140: 109883, 2021 02.
Artigo em Inglês | MEDLINE | ID: mdl-33648200

RESUMO

In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels. Thirty-six panelists were asked to rate the perceived flavor intensity of each sample during eating and after swallowing using time intensity analysis. Lastingness after swallowing was measured as the time for the flavor intensity to drop below 25% of the maximum intensity perceived during chewing. Compared with the control, the addition of chemesthetic flavor ingredients increased the perceived flavor intensity during chewing and the flavor lastingness after swallowing for both mint and watermelon flavor. These effects started from the addition of subthreshold concentration of chemesthetic flavor ingredients and further increased with increasing the concentration of chemesthetic flavor ingredients added. By adding the subthreshold concentration of chemesthetic flavor ingredients, the flavor lastingness was increased by 32% for mint flavor and 22% for watermelon flavor. The acceptability of these weak-flavored soft chewable candy test samples was significantly increased towards 'just right' with increasing concentrations of chemesthetic flavor ingredients, even at subthreshold level. However, chew time and saliva flow rate were not affected by the addition of chemesthetic flavor ingredients. The increased flavor lastingness by the addition of chemesthetic flavor ingredients could therefore be explained by perceptual interaction between chemesthesis and flavor perception.


Assuntos
Aromatizantes , Paladar , Doces , Mastigação , Sensação
17.
Rev. Bras. Saúde Mater. Infant. (Online) ; 21(1): 9-26, Jan.-Mar. 2021. tab, graf
Artigo em Inglês | LILACS | ID: biblio-1250690

RESUMO

Abstract Objectives: to perform a systematic review of studies that investigated the influence of ultra-processed foods (UPF) consumption during pregnancy on child's anthropometric parameters up to one year of life. Methods: cohort and cross-sectional studies were researched in BVS, Cinahl, Cochrane, Embase, Pubmed, Scopus and Web of Science databases until March 2020, and the main descriptors were: "Pregnant Women", "Ultra-processed foods", "Birth Weight", "Smallfor Gestational Age", "Infant", "Newborn". Results: seventeen articles were considered eligible and evaluated the associations between the exposures: ultra-processed dietary patterns; soft drinks, sugar-sweetened beverages, artificially sweetened beverages; fast food, junk food, sweets, snacks and the outcomes: birth weight and its classifications; length and head circumference at birth; birth weight adjustments according to gestational age; weight/age, length/age, body mass index/age and weight/length indices. The results showed: 36 non-significant associations between the exposures and the outcomes; 13 direct associations (outcomes versus ultraprocessed dietary patterns, soft drinks, artificially sweetened beverages, sweets, junk food) and 5 inverse associations (outcomes versus ultra-processed dietary patterns, soft drinks). Conclusions: most of the evaluated literature did not demonstrate the influence of UPF consumption during pregnancy on the newborn's anthropometric measurements up to one year of life and denoted a smaller number of direct and inverse associations between the exposures and the outcomes.


Resumo Objetivos: realizar uma revisão sistemática de estudos que investigaram a influência do consumo de alimentos ultraprocessados (AUP) na gestação nas medidas antropométricas do recém-nascido até um ano de idade. Métodos: foram pesquisados estudos de coorte e transversais nas bases BVS, Cinahl, Cochrane, Embase, Pubmed, Scopus e Web of Science até março de 2020, tendo como principais descritores: "Pregnant women", "Ultra-processed foods", "Birth weight", "Small for Gestational Age", "Infant", "Newborn". Resultados: dezessete artigos foram considerados elegíveis e avaliaram as associações entre as exposições: padrões alimentares ultraprocessados; refrigerantes, sugar-sweetened beverages ou artificially sweetened beverages; fastfood, junkfood, doces e snacks e os desfe-chos:peso ao nascer e suas classificações; comprimento e perímetro cefálico ao nascimento; adequações do peso ao nascer segundo idade gestacional; e índices peso/idade, compri-mento/idade, índice de massa corporal/idade e peso/comprimento. Foram encontradas: 36 associações nulas entre exposições e desfechos avaliados; 13 diretas (desfechos versus padrões alimentares ultraprocessados, refrigerantes, artificially sweetened beverages, doces e junkfood) e 5 inversas (desfechos versus padrões alimentares ultraprocessados e refrigerantes). Conclusões: a maioria da literatura avaliada não demonstrou influência do consumo de AUP na gestação nas medidas antropométricas do recém-nascido até um ano de vida e apontou um menor número de associações diretas e inversas entre as exposições e os desfechos analisados.


Assuntos
Humanos , Feminino , Gravidez , Recém-Nascido , Lactente , Peso ao Nascer , Antropometria , Ingestão de Alimentos , Nutrição Materna , Comportamento Alimentar , Fast Foods , Doces , Bebidas Gaseificadas , Estudos Transversais , Estudos de Coortes , Nutrição Pré-Natal
18.
Obes Surg ; 31(5): 2348-2349, 2021 May.
Artigo em Inglês | MEDLINE | ID: mdl-33604867

RESUMO

BACKGROUND: Capella ringed gastric bypass is a technical variant of gastric bypass which seeks to improve long-term outcomes with a greater restriction. Frequent complications are due to the band, due to its inclusion or slippage, without being able to reject others. Our purpose is to present the video of a revisional bariatric surgery made by laparoscopic approach in a patient with a previous open retrogastric retrocolic Capella gastric bypass. MATERIALS AND METHODS: The patient presents dysphagia, gastroesophagic reflux disease (GERD), and pain, with a BMI of 36 kg/m2. Her supplementary tests show a hiatal hernia, GERD, and a Candy Cane Syndrome. The surgery was difficult due to multiple adhesions. Hiatal hernia was repaired and pillars were closed. The band was visualized intraoperatively close to the gastrojejunal anastomosis, although the high endoscopy did not detect neither stenosis nor difficulty of passage to the gastric pouch. It showed the retrogastric gastrojejunal anastomosis with a normal food loop and a 15-cm widened blind loop (Candy Cane Syndrome), which was resected. RESULTS: She had a left pneumonia and damage in left hepatic lobe (LHL). She was discharged after antibiotic treatment for 7 days. The patient has improved clinically, without dysphagia nor GERD. Her current BMI is 29.8 kg/m2. CONCLUSIONS: In conclusion, bariatric revisional surgery can lead to serious complications, but it is justified in patients with poor quality of life. A ringed retrocolic retrogastric bypass poses more difficulties in revisional procedures. It is mandatory to know which technique was performed before. The duration of the procedure can result in more complications like liver damage.


Assuntos
Transtornos de Deglutição , Derivação Gástrica , Refluxo Gastroesofágico , Laparoscopia , Obesidade Mórbida , Doces , Bengala , Transtornos de Deglutição/etiologia , Transtornos de Deglutição/cirurgia , Feminino , Derivação Gástrica/efeitos adversos , Refluxo Gastroesofágico/cirurgia , Humanos , Obesidade Mórbida/cirurgia , Complicações Pós-Operatórias/etiologia , Complicações Pós-Operatórias/cirurgia , Qualidade de Vida , Reoperação
20.
J Acad Nutr Diet ; 121(2): 314-326.e4, 2021 02.
Artigo em Inglês | MEDLINE | ID: mdl-32763064

RESUMO

BACKGROUND: Laboratory and animal studies suggest an inverse association between chocolate consumption and the risk of cancer. Epidemiological studies have yielded inconsistent evidence. OBJECTIVE: To assess the association of chocolate candy consumption with incident, invasive total, breast, colorectal, and lung cancers in a large cohort of postmenopausal American women. DESIGN: Prospective cohort study with a mean 14.8-year follow-up. Chocolate candy intake was assessed by food frequency questionnaire. Invasive cancer events were assessed by physician adjudication. PARTICIPANTS/SETTING: The Women's Health Initiative Study enrolled 161,808 postmenopausal women at 40 clinical centers nationwide between 1993 and 1998. Of these women, 114,281 with plausible food frequency or biometric data and no missing data on chocolate candy exposure were selected for analysis. MAIN OUTCOME MEASURES: Cancer risk in quartiles of chocolate candy consumption with the first quartile as referent. STATISTICAL ANALYSES: Multivariable Cox regression was used to calculate hazard ratios and 95% confidence intervals. RESULTS: There were 16,164 documented incident invasive cancers, representing an incidence rate of 17.0 per 100 participants and 12.3 per 1000 person years during follow-up among participants without any preexisting cancers or missing outcome data. There were no statistically significant associations for total invasive cancer (P-linear = .47, P-curvature = .14), or invasive breast cancer (P-linear = .77, P-curvature = .26). For colorectal cancer P-linear was .02, P-curvature was .03, and compared with women eating a 1 oz (28.4 g) chocolate candy serving <1 time per month, the hazard ratio for ≥1.5 times/wk was 1.18 (95% confidence interval: 1.04-1.35). This result may be attributable to the excess adiposity associated with frequent chocolate candy consumption. CONCLUSIONS: In the Women's Health Initiative, there was no significant association between chocolate candy consumption and invasive total or breast cancer. There was a modest 18% higher risk of invasive colorectal cancer for women who ate chocolate candy at least 1.5 times/wk. These results require confirmation.


Assuntos
Neoplasias da Mama/epidemiologia , Doces/estatística & dados numéricos , Chocolate/estatística & dados numéricos , Neoplasias Colorretais/epidemiologia , Dieta/estatística & dados numéricos , Neoplasias Pulmonares/epidemiologia , Saúde da Mulher/estatística & dados numéricos , Neoplasias da Mama/etiologia , Neoplasias Colorretais/etiologia , Dieta/efeitos adversos , Feminino , Humanos , Incidência , Neoplasias Pulmonares/etiologia , Pessoa de Meia-Idade , Pós-Menopausa , Modelos de Riscos Proporcionais , Estudos Prospectivos , Fatores de Risco , Estados Unidos/epidemiologia
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