Trends of child undernutrition in rural Ecuadorian communities with differential access to roads, 2004-2013.

Road access can influence protective and risk factors associated with nutrition by affecting various social and biological processes. In northern coastal Ecuador, the construction of new roads created a remoteness gradient among villages, providing a unique opportunity to examine the impact of roads on child nutritional outcomes 10 years after the road was built. Anthropometric and haemoglobin measurements were collected from 2,350 children <5 years in Esmeraldas, Ecuador, from 2004 to 2013 across 28 villages with differing road access. Logistic generalized estimating equation models assessed the longitudinal association between village remoteness and prevalence of stunting, wasting, underweight, overweight, obesity, and anaemia. We examined the influence of socio-economic characteristics on the pathway between remoteness and nutrition by comparing model results with and without household-level socio-economic covariates. Remoteness was associated with stunting (OR = 0.43, 95% CI [0.30, 0.63]) and anaemia (OR = 0.56, 95% CI [0.44, 0.70]). Over time, the prevalence of stunting was generally decreasing but remained higher in villages closer to the road compared to those farther away. Obesity increased (0.5% to 3%) over time; wasting was high (6%) but stable during the study period. Wealth and education partially explained the better nutritional outcomes in remote vs. road villages more than a decade after some communities gained road access. Establishing the extent to which these patterns persist requires additional years of observation.

Cradle-to-grave environmental analysis of an alpaca fiber sweater produced in Peru.

Animal fibers are an important raw material for the fashion industry but have recently been discussed due to the environmental impacts related to their production. In order to provide scientific information for decision-making in the Peruvian alpaca sector a cradle to grave carbon footprint of one (01) wear of a 100 % alpaca fiber sweater has been conducted. For the modeling of the fiber procurement stage primary data regarding livestock management and annual production parameters were obtained from interviews with 42 Peruvian alpaca herders from the main producing regions in South and Central Peru. Data for the processing stages (spinning and dyeing, knitting and weaving) were collected by means of interviews and questionnaires from three alpaca fashion companies in Arequipa and Lima. The distribution, use, and end-of-life stages were modeled with secondary data. The resulting carbon footprint of one wear of the alpaca fiber sweater is 0.449 kg CO2 equivalents (CO2e). Most emissions occur during the lifecycle stages of fiber production and distribution (70 % and 14 % of CO2e emissions, respectively). Methane emissions from enteric fermentation account for 87 % of the impact within the fiber procurement stage. The environmental impacts during the distribution stage were dominated by retailing and road transport in the destination countries and export by air and sea (53.1 % and 46.4 % of carbon emissions in this stage, respectively). Other life cycle stages were found to be less relevant emission sources. The study concluded that the main strategies for impact mitigation should focus on improving the efficiency of the fiber procurement systems. Furthermore, several knowledge gaps have been identified and should be addressed by future research regarding methane emissions associated with the main co-products of the livestock systems, ecosystem services in the Andes and especially Andean wetlands and potential mitigation strategies of greenhouse gases related to different pasture management options.

[Knowledge, perceptions, and behavior related to salt consumption, health, and nutritional labeling in Argentina, Costa Rica, and Ecuador]. / Conocimientos, percepciones y comportamientos relacionados con el consumo de sal, la salud y el etiquetado nutricional en Argentina, Costa Rica y Ecuador.

OBJECTIVE: To identify the knowledge, perceptions, and behavior related to the consumption of salt and sodium in food and its relationship to health and the nutritional labeling of food in three countries of the Region. METHODS: Qualitative-exploratory study based on semi-structured interviews, according to the categories of the Health Belief Model. Thirty-four interviews and six focus groups were conducted with community leaders (71 total respondents) in rural and urban areas of Argentina, Costa Rica, and Ecuador. RESULTS: Salt consumption varies in the rural and urban areas of the three countries. Most interviewees felt that food could not be consumed unsalted and that only people who consume an excessive amount of salt would have health risks. They did not know that processed food contains salt and sodium. Although they did not measure the amount of aggregate salt in foods, the participants believed that they consumed little salt and did not perceive that their health was at risk. The majority of the participants did not review nutritional information, and those who did said that they did not understand it. CONCLUSIONS: There is public awareness about salt, but not about the term "sodium." More salt and sodium are consumed than what is reported and there are no prospects of reducing that consumption. Although it is understood that excessive consumption of salt is a health risk, participants do not perceive that they are at risk. Replacing the word "sodium" with the word "salt" would facilitate food selection.

Conocimientos, percepciones y comportamientos relacionados con el consumo de sal, la salud y el etiquetado nutricional en Argentina, Costa Rica y Ecuador / Knowledge, perceptions, and behavior related to salt consumption, health, and nutritional labeling in Argentina, Costa Rica, and Ecuador

Objetivo. Identificar los conocimientos, percepciones y comportamientos relacionados con el consumo de la sal y el sodio alimentarios y su relación con la salud y el etiquetado nutricional de los alimentos, en tres países de la Región. Métodos. Estudio cualitativo-exploratorio basado en entrevistas semiestructuradas, según las categorías del modelo de creencias en salud. Se realizaron 34 entrevistas y 6 grupos focales con líderes comunales (71 informantes en total) en áreas rurales y urbanas de Argentina, Costa Rica y Ecuador. Resultados. El consumo de sal varía en las áreas rurales y urbanas de los tres países. Para la mayoría de los entrevistados, los alimentos no se podrían consumir sin sal y solo las personas que consumen una cantidad excesiva de sal tendrían riesgos para la salud. Se desconoce que los alimentos procesados contienen sal y sodio. Aunque no medían la cantidad de sal agregada a las comidas, los participantes consideraban que consumían poca sal y no percibían su salud en riesgo. La mayoría de los informantes no revisaba la información nutricional y los que lo hacían manifestaron no comprenderla. Conclusiones. Existe un conocimiento popular en relación con la sal, no así con el término “sodio”. Se consume más sal y sodio de lo informado y no hay perspectivas de reducción. Aunque se sabe que el consumo excesivo de sal representa un riesgo para la salud, no se perciben en riesgo. El reemplazo de la palabra sodio por sal facilitaría la elección de los alimentos.

Objective. To identify the knowledge, perceptions, and behavior related to the consumption of salt and sodium in food and its relationship to health and the nutritional labeling of food in three countries of the Region. Methods. Qualitative-exploratory study based on semi-structured interviews, according to the categories of the Health Belief Model. Thirty-four interviews and six focus groups were conducted with community leaders (71 total respondents) in rural and urban areas of Argentina, Costa Rica, and Ecuador. Results. Salt consumption varies in the rural and urban areas of the three countries. Most interviewees felt that food could not be consumed unsalted and that only people who consume an excessive amount of salt would have health risks. They did not know that processed food contains salt and sodium. Although they did not measure the amount of aggregate salt in foods, the participants believed that they consumed little salt and did not perceive that their health was at risk. The majority of the participants did not review nutritional information, and those who did said that they did not understand it. Conclusions. There is public awareness about salt, but not about the term “sodium.” More salt and sodium are consumed than what is reported and there are no prospects of reducing that consumption. Although it is understood that excessive consumption of salt is a health risk, participants do not perceive that they are at risk. Replacing the word “sodium” with the word “salt” would facilitate food selection.

Intoxicaciónes agudas en el Servicio de Urgencias del Hospital Carlos Andrade Marín, 1985-1990

Las intoxicaciones con distintos productos tóxicos se ha convertido en una patología habitual en los servicios de urgencias de nuestros hospitales. Este trabajo es un estudio de las intoxicaciones atendidas en el sercicio de urgencias del HCAM durante 1985-1990. Estudio observacional. longuitudinal, prospectivo y descriptivo simple de cuasa a efecto. Se encontró 754 pacientes intoxicados que constituyen el 0.2 por ciento del total de pacientes ingresados en urgencias, de los cuales el 65.9 por ciento corresponden a pacientes entre los 15 y 35 años, 70 por ciento son varones, 71 por ciento casados, el grupo poblacional más afectado son los obreros en el 34 por ciento y profesionales en el 20 por ciento, 80 por ciento provienen de áreas urbanas. la causas más frecuentes de intoxicación son alcoholismo 47.3 por ciento; alimentaria 35 por ciento; y en mayor porcentaje farmacológicos: analgésicos, benzodiacepinas, barbitúricos, antidepresivos triciclicos, tónicos cardíacos. el intervalo entre intoxicación y asistencia fue de 5 a 8 horas en el 46.5 por ciento y más de 8 horas un 31 por ciento. La mayoría fue tratado su ingreso con lavado gástrico y catárticos, un porcentaje de pacientes intoxicados por fósforo blanco recibió plasmaféresis. Las intoxicaciones en nuestro medio son de alta prevalencia, y el diagnóstico y tratamiento en forma oportuna salvarán la vida de muchos pacientes.