Effects of High-Intensity Swimming on Lung Inflammation and Oxidative Stress in a Murine Model of DEP-Induced Injury.

Studies have reported that exposure to diesel exhaust particles (DEPs) induces lung inflammation and increases oxidative stress, and both effects are susceptible to changes via regular aerobic exercise in rehabilitation programs. However, the effects of exercise on lungs exposed to DEP after the cessation of exercise are not clear. Therefore, the aim of this study was to evaluate the effects of high-intensity swimming on lung inflammation and oxidative stress in mice exposed to DEP concomitantly and after exercise cessation. Male Swiss mice were divided into 4 groups: Control (n = 12), Swimming (30 min/day) (n = 8), DEP (3 mg/mL-10 µL/mouse) (n = 9) and DEP+Swimming (n = 8). The high-intensity swimming was characterized by an increase in blood lactate levels greater than 1 mmoL/L between 10th and 30th minutes of exercise. Twenty-four hours after the final exposure to DEP, the anesthetized mice were euthanized, and we counted the number of total and differential inflammatory cells in the bronchoalveolar fluid (BALF), measured the lung homogenate levels of IL-1ß, TNF-α, IL-6, INF-Ï«, IL-10, and IL-1ra using ELISA, and measured the levels of glutathione, non-protein thiols (GSH-t and NPSH) and the antioxidant enzymes catalase and glutathione peroxidase (GPx) in the lung. Swimming sessions decreased the number of total cells (p<0.001), neutrophils and lymphocytes (p<0.001; p<0.05) in the BALF, as well as lung levels of IL-1ß (p = 0.002), TNF-α (p = 0.003), IL-6 (p = 0.0001) and IFN-Ï« (p = 0.0001). However, the levels of IL-10 (p = 0.01) and IL-1ra (p = 0.0002) increased in the swimming groups compared with the control groups, as did the CAT lung levels (p = 0.0001). Simultaneously, swimming resulted in an increase in the GSH-t and NPSH lung levels in the DEP group (p = 0.0001 and p<0.002). We concluded that in this experimental model, the high-intensity swimming sessions decreased the lung inflammation and oxidative stress status during DEP-induced lung inflammation in mice.

Atitudes de risco de consumidores em restaurante self service no município de Picos - PI / Risk attitudes of consumers in self service restaurant in the city of Picos - PI

As transformações no mundo contemporâneo provocaram mudanças significativas no comportamento alimentar dos seres humanos, que passaram a realizar cada vez mais as refeições fora do ambiente doméstico, o que proporcionou um aumento de restaurantes, especialmente os do tipo self service. Este estudo objetivou avaliar as atitudes de risco dos consumidores que podem favorecer a contaminação dos alimentos durante o autosserviço em um restaurante self service da cidade de Picos - PI. A coleta de informações foi realizada por meio de observação direta de 13 atitudes de risco praticadas pelos consumidores (n=384), no horário de maior movimento do estabelecimento, utilizando instrumento que relacionava as possíveis atitudes de risco de contaminação no momento em que cada consumidor montava sua refeição. Verificou-se que a atitude de risco mais cometida pelos consumidores foi a de não lavar as mãos imediatamente antes do autosserviço (76,3%), sendo o sexo masculino o que mais a praticou (77,6%). Em 33,3% dos casos os consumidores levavam objetos para o balcão de distribuição e 32,6% conversavam no momento em que estavam se servindo. Concluiu-se que é comum a prática de atitudes que põem em risco a segurança dos alimentos durante o autosserviço, sendo necessário conscientizar os consumidores a fim de evitar a contaminação de alimentos e o desenvolvimento de doenças transmitidas por alimentos.

The changes in the contemporary world brought significant changes in food and eating habits of people who now enjoy fewer meals made at their homes, and this made the number of restaurants increase, especially fast food restaurants and self-services. This study aimed to evaluate some risk attitudes of consumers who may get food contamination during their self-service in a self-service restaurant of Picos ­ PI. The collection of information was conducted by observing 13 risk attitudes practiced by consumers (n = 384) in the busiest time of the establishment, using an instrument that attitudes related to the possible risk of contamination at the time that each costumer was serving themselves their meal. According to the results obtained, it was found that the risk attitude by consumers was more committed to the ones who didn't wash their hands immediately before self-servicing (76.3%) which the most people who practiced this attitude were men (77, 6%). In 33.3% of cases consumers took objects to the counter distribution and 32.6% were talking at the time they were serving themselves. This research concludes that it is common to practice those attitudes that endanger food safety during the self-service, it is necessary to make consumers aware to avoid food contamination and the development of foodborne diseases.