Consumo de carnes e percepção dos universitários de Lavras-MG em relação a carne de peixe e seus benefícios à saúde / Meat consumption and perception of the university students of Lavras-MG in relation to fish meat and its health benefits

O consumo de carnes é amplamente apreciado devido a qualidades organolépticas e nutricionais, em especial a carne de peixe ganha grande destaque por ser uma carne com elevada quantidade e qualidade de proteínas, baixos níveis de colesterol e fonte de ácidos graxos. A frequência de sua ingestão e o conhecimento referente à importância de sua inclusão na dieta foram avaliados em universitários do município de Lavras. Onde a carne de peixe é consumida por estudantes entre 21-30 anos, com nível de escolaridade superior incompleto e renda mensal de 1-2 salários mínimos, em uma frequência abaixo do recomendado para este consumo. O sabor é o principal motivo para escolha, adquirida em supermercados, escolhida de acordo com a espécie, com ampla preferência pelo peixe fresco, e consumida a domicílio de modo frito. Grande parte acredita que o consumo de carne possa interferir na saúde. A presença de ácidos graxos essenciais foi o principal benefício para a saúde citado diante do consumo da carne de peixe. Ainda, o consumo de carne bovina foi significativamente associado ao fator idade, onde 93,3% dos indivíduos até 20 anos declararam consumo frequente. Não houve diferença significativa (p>0,05) entre o tipo de carne consumido, variáveis socioeconômicas, visão do consumidor relacionada à saúde e benefícios associados aos diferentes tipos de carne(AU)

Meat consumption is greatly appreciated because of its flavor and nutritional qualities, in particular the fish meat have many important for your quantity and quality of protein, low cholesterol levels and source of fatty acids. The frequency of its intake and the knowledge regarding the importance of its inclusion in the diet were evaluated in academics in the city of Lavras. In both fish meat is consumed by students between 21-30 years old, with incomplete upper level of education and monthly income of 1-2 minimum wages, in frequency below expectations. Flavor is the main reason for choice, acquired in supermarkets, chosen according to species, wide preference for fresh fish, and consumed at home in the fried way. Most believe that eating meat may interfere with health. The presence of essential fatty acids was the main health benefit cited in the consumption of fish meat. Beef consumption was significantly associated with the age factor, where 93.3% of individuals up to 20 years declared frequent consumption. There was no significant difference between the type of meat consumed, socioeconomic variables, healthrelated consumer view, and benefits associated with different types of meat(AU)

Evaluation of the genotoxicity of zinc oxide-eugenol cement to Allium cepa L. - doi: 10.4025/actascibiolsci.v35i4.17925

Evaluation of the Genotoxicity of Zinc Oxide-Eugenol Cement in Allium cepa L. Dental materials can induce local and systemic effects. The Allium cepa assay was used to evaluate the genotoxicity and/or cytotoxicity of zinc oxide and eugenol (ZOE) at different proportions. The ZOE solution was tested at the concentration of 1 drop of eugenol (in each drop of liquid, the approximate concentration of eugenol is 85%) and 1 portion of zinc oxide cement (treatment I), and twice the concentration of eugenol (treatment II). Treated roots appeared to be yellowish-brown, fewer in number, thicker and less turgid compared with the control, suggesting a cytotoxic activity of ZOE. A significant difference was found in the root size between the control and treatment II. This treatment reduced by 79% the size of the root compared with the control, and the mitotic index was 66%, indicating a 22.4% reduction relative to the control, which in turn evidenced the cytotoxicity of ZOE. The significant increase in anaphase bridges suggests a genotoxic effect.