Análisis del contenido de sodio y grasas trans de los alimentos industrializados en Argentina / Analysis of Sodium and Trans Fat Content of Industrialized Foods in Argentina

INTRODUCCIÓN: Las enfermedades crónicas no transmisibles son la primera causa de muerte prematura y discapacidad en todo el mundo. Los alimentos industrializados son la fuente principal de sodio y grasas trans. OBJETIVOS: Evaluar la composición nutricionalde los alimentos industrializados en Argentina con especial foco en el contenido de sodio y grasas trans. MÉTODOS: Se realizó un estudio descriptivo observacional de corte transversal para la evaluación basal de la composición nutricional de alimentos industrializados. Se reportaron mg de sodio y g de grasas trans cada 100g. Los datos se recogieron entre agosto de 2011 y febrero de 2012. Se registraron los resultados basales (media y rango). RESULTADOS:Se recolectaron 647 productos de 9 grupos de alimentos. La media y el rango del contenido de sodio en mg fueron: panes blancos 458 (356-2.000), ravioles frescos 664,1 (396-1.058), quesos duros 804,1 (213-1.166), salchichas 978 (87,5-1.280), aperitivos 904 (824-1.104), mayonesa 826,6 (627-1.040), sopas 5.426,5 (3.240-7.115,8) y caldos 21.273,3 (19.420-22.440). Todos los productos registraron niveles de grasas trans menores a 1 g, salvo la manteca (3,2 g) y las margarinas (5,7 g). CONCLUSIONES: La mayoría de los productos supera los límites recomendados de sodio. La variación entre productos similares muestra que la reformulación es posible. El estudio puede contribuir a monitorear cambios en las políticas alimentarias, tanto para reducir sodio como para eliminar grasas trans

INTRODUCTION: Chronic non-communicable diseases are the main cause of premature death and disability worldwide. Industrialized foods are the main source of sodium and trans fats. OBJECTIVES: To evaluate the nutritional composition of industrialized foods in Argentina, with special focus on sodium and trans fat content. METHODS: A descriptive, observational, cross-sectional study was conducted for the baseline evaluation of the nutritional composition of industrialized foods. Content of sodium (mg)and trans fat (g) per 100 g was reported. Data were collected from August 2011 to February 2012. Baseline results (mean and range) were recorded. RESULTS: A total of 647 products from 9 food groups were collected. Sodium mean and range values in mg were: white bread 458 (356-2000), fresh ravioli 664.1 (396-1058), hard cheese 804.1 (213-1166), saus ages 978 (87.5-1280), snacks 904(824-1104), mayonnaise 826.6 (627-1040), soups 5426.5 (3240-7115.8) and broths 21273.3 (19420-22440). All products showed trans fat levels lower than 1 g, except butter (3.2 g) and margarines (5.7 g). CONCLUSIONS:Most products exceed the recommended sodium levels. The variation between similar products shows that reformulation is possible. This study may contribute to the monitoring of future changes in food-related policies for the reduction of sodium and trans fats

Preoperative glutamine infusion improves glycemia in heart surgery patients / Infusão pré-operatória de glutamina melhora a glicemia em pacientes submetidos à cirurgia cardíaca

PURPOSE: To evaluate the effects of pre-operative L-alanyl-glutamine (L-Ala-Gln) on blood glucose control in patients with coronary obstruction, selected for myocardial revascularization. METHODS: Twenty-two patients (63±8 years) were randomly assigned to receive 250ml of L-Ala-Gln 20 percent plus saline 750 ml (Group L- Ala-Gln, n=11) or saline 1000 ml (Group Saline, n=11) over 3 hours before operation. Pre-operative blood samples were collected 3h before (T-1) and at the beginning of the surgical procedure (T-2). Intra-operative samples were collected immediately before the start (T-3) and the end of extra-corporeal perfusion (T- 4). Post-operative samples were collected 12h (T-12) and 24h later (T-24). RESULTS: Glycemia decreased significantly in L-Ala-Gln treated patients during the intraoperative period. The same effect did not occur in saline patients. As the rate of insulin infusion, administered routinely to patients undergoing surgery with extracorporeal circulation was constant in both groups during surgery, the reduction of blood glucose in group L-Ala-Gln does not seem to be related to exogenous insulin. CONCLUSION: Pre-operative use of L-Ala-Gln improves glycemic control in patients with coronary artery occlusion, submitted to myocardial revascularization.

OBJETIVO: Avaliar os efeitos do uso pré-operatório da L-alanil-glutamina (L-Ala-Gln) no controle glicêmico em pacientes, selecionados para a revascularização do miocárdio. MÉTODOS: Vinte e dois pacientes cardiopatas (63±8 anos) foram randomizados para receber 250 ml de L-Ala-Gln 20 por cento em 750 ml de solução salina (Grupo L-Ala-Gln, n=11) ou soro fisiológico 1000 ml (Grupo Salina, n=11). Amostras de sangue foram coletadas no pré-operatório, três horas antes (T-1: basal) e no início do procedimento cirúrgico (T-2); imediatamente antes do início (T-3) e no final da perfusão extra-corpórea (T-4); 12h (T-12) e 24h após a conclusão do procedimento. As infusões, com duração de 3 horas, foram iniciadas 3 h antes do procedimento operatório. RESULTADOS: Houve redução significativa da glicemia nos pacientes tratados com L-Ala-Gln durante o período intra-operatório (T-3 e T-4). O mesmo efeito não ocorreu nos pacientes do grupo salina. Como a taxa de infusão de insulina, administrada rotineiramente aos pacientes submetidos à cirurgia com circulação extracorpórea, foi constante em ambos os grupos durante o período intra-operatório, a redução da glicemia no grupo L-Ala-Gln não parece estar relacionada à insulina exógena. CONCLUSÃO: O uso pré-operatório de L-Ala-Gln melhora o controle glicêmico em pacientes com obstrução coronariana, submetidos à revascularização miocárdica.

Resultado con hidrodisección del paratendón del tendón rotuliano, en reconstrucción del ligamento cruzado anterior de rodilla / Result of hydrodissection of the paratendon of the patellar tendon during bone-tendon-bone graft reconstruction of the anterior cruciate ligament

Objetivo: evaluar el efecto clínico-funcional de la hidrodisección del paratendón en el periodo posoperatorio de pacientes sometidos a reconstrucción de ligamento cruzado anterior, para lo cual se midió funcionalidad de la rodilla, dolor, extensión y flexión. Material y métodos: estudio clínico no controlado realizado en el Hospital de Ortopedia “Victorio de la Fuente Narváez”, Unidad de Medicina de Alta Especialidad “Magdalena de las Salinas”, Instituto Mexicano del Seguro Social, en el que se incluyeron pacientes en quienes se efectuó injerto hueso-tendón-hueso, 22 con hidrodisección del paratendón y 23 sin hidrodisección. Resultados: el grupo con hidrodisección estuvo integrado por 20 hombre y dos mujeres, y el grupo sin hidrodisección, por 22 hombres y una mujer (p = 0.581); edad de 29 ± 4.6 años vs. 26 ± 6.2 años (0.946); peso de 68 ± 8.8 kg vs. 72 ± 6.2 kg; (p = 0.190); altura de 160 ± 4.8 cm vs. 162 ± 7.5 cm; (p = 0.909); lado afectado, derecho 5 vs. 5, izquierdo 17 vs. 18 (p = 0.937); puntuación en la Escala de Valoración de la Sociedad de Rodilla, 84 ± 4 vs. 70 ± 8; evaluación del dolor mediante EVA a los 10 días, 3.7 ± 1.6 vs. 6.2 ± 1.4; y a las cuatro semanas, 1.3 ± 1.6 vs. 4.1 ± 2.1 (p < 0.001); flexión 95 ± 6.7 grados vs. 86 ± 6.1 grados (p < 0.001). Conclusiones: en el periodo posoperatorio mediato (10 días y cuatro semanas), con la hidrodisección disminuyó el dolor y aumentaron los rangos de movilidad; la rehabilitación de inicio se lleva cabo con menor dificultad.

BACKGROUND: We undertook this study to evaluate the clinical and functional effect of hydrodissetion of the paratendon in the postoperative period of patients submitted to surgery of reconstruction of anterior cruciate ligament. METHODS: A non-controlled clinical study was conducted at the Unidad de Alta Especialidad de Ortopedia y Traumatología [quot ]Magdalena de las Salinas,[quot ] Instituto Mexicano del Seguro Social, Mexico City. Twenty two patients and 23 controls were included. Surgical intervention consisted of a bone-tendon-bone technique with hydrodissection and without hydrodissection of the paratendon. RESULTS: The following results were obtained: functionality of the knee, pain, extension and flexion. Male: 20 vs. 22; female: 2 vs. 1 (p = 0.581), age: 29 +/- 4.6 years vs. 26 +/- 6.2 (0.946); weight: 68 +/- 8.8 vs. 72 +/- 6.2 (p = 0.190); height: 1.60 m +/- 4.8 vs. 1.62 m +/- 7.5 (p =0.909). Side: right: 5 vs. 5; left: 17 vs. 18 (p = 0.937). Evaluation scale of Knee Index: 84 +/- 4 vs. 70 +/- 8; pain: 10 days: 3.7 +/- 1.6 vs. 6.2 +/- 1.4, 4 weeks: 1.3 +/- 1.6 vs. 4.1 +/- 2.1 (p <0.001) flexion: 95 +/- 6.7 degrees vs. 86 +/- 6.1 degrees (p <0.001) group of hydrodissection vs. no hydrodissection, respectively. CONCLUSIONS: In the immediate postoperative period (4 weeks), pain is diminished and range of mobility increases as a result of the decrease of pain.