Hypertension and Different Levels of Body Mass Index and Cardiorespiratory Fitness Amongst Adolescents

Abstract Background Hypertension is an increasingly common problem in adolescents; amongst the associated factors, physical inactivity and obesity are increasing the risk of developing cardiovascular diseases. Objective To verify whether there is an association between higher blood pressure levels amongst adolescents with the relationship between different levels of body mass index (BMI) and cardiorespiratory fitness (CRF). Method Cross-sectional study consisting of 860 adolescents. Higher blood pressure (BP) was considered as borderline and hypertension as the classification. BMI was categorized as low-normal weight and overweight-obesity. The CRF was assessed by a nine-minute run/walk test and classified into low or appropriate levels (less and more favorable to health, respectively). Later, BMI and CRF were grouped into one categorical variable: (I) low/normal weight and appropriate CRF levels; (II) low/normal weight and low CRF levels; (III) overweight/obesity and appropriate CRF levels; and (IV) overweight/obesity and low CRF levels. Data were analyzed using Poisson regression, through the prevalence ratio (PR) and 95% confidence intervals (CI). The p-values of p <0.05 were considered significant. Results Adolescents with overweight/obesity and low CRF levels had a 22% higher BP prevalence. Moreover, children with overweight/obesity, but with appropriate CRF levels, have a 15% higher BP prevalence. Conclusion Adolescents with overweight/obesity had a higher prevalence of BP, regardless of CRF levels. It is suggested that maintaining normal BMI is a protective factor for less favorable BP.

The starch and total sugar content of Mexican fruit and vegetables / Contenido de almidón y azúcares totales en frutas y verduras de México

The starch and total sugar contents of 20 types of fruit, 28 types of vegetables and six differents herbs, grown in Mexico, were analysed. The selection was based on dietary surgery to identify those foods most widely consumed. Starch was determined by an enzymatic method whilst total sugar was determined gravimetrically. The foods were grouped according to the Southgate classification. Fruits contained little starch (range 0-4g/100g fresh weight (FW) except in the case of the plantain (31g/100g FW starch), ehereas vegetables showed a higher concentration with tubers in the range 10-20g/100g FW starch. Legumes contained 0-5g/100g FW; amongst the capsicum group the chilli poblano had the highest concentration at 1.3g/100g FW starch. The concentration of sugars in fruits ranged from 0,6g/100g FW to 21.1g/100g FW

Defining cooking salt intakes for patient counselling and policy making / Como de valora el consumo de sal de cocina para dar consego a pacientes y definir políticas de consumo

The role of salt(NaCl) in the development of high blood pressure has been a matter of debate, however, the Intersalt Study showed that sodium (Na) ontake in varios areas of the World is related to the slope of blood pressure with age. Accurate amounts of the total salt intake or that coming from a particular source are needed, both, for physicians who need to consider the salt intake of their patients and for public health workers who are in charge of the implementation of public health programs where salt in used as a carrier of other nutrients. An analysis of the literature suggests that exaggerated values for total salt intakes have often been obtained from indirect estimates; discretionary salt use, i.e.home-cooking salt has invariably been overestimated. A method is described for measuring the contribution of cooking salt to total salt intake since it is a confusing area where inappropriate methods have been used to assess its contribution. The method described is based on the use of small amounts of lithium carbonate fused with NaCl. Validation experiments were undertaken to determine the naturally occurring lithium (Li) in a number of foods including fresh, frozen and tinned vegetables, and the use of Li tagged salt for cooking vegetables and for direct use in cooked foods. We also assessed whether Li was taken up proportionally with Na into foods during cooking. In general vegetables contained but only small amounts of Li except aubergine and spinach, and Li was taken up proportionally with Na in a variety of vegetables. Results showed that 36,35 and 21 por ciento of the salt added during cooking was carrots, runner beans and potatoes respectively, the rest being discarded in the cooking water. This suggest that about a third of salt added during the cooking of vegetables will be ingested by the household. Attempts to rely simply on the total use of household salt supplies will clearly exaggerate, markedly, the true intake of individuals

Dietary fibre, what it is and how it is measured / Fibra dietary: que es y como se mide

Carbohydrates are the major compoment of the human diet and are an important source of energy. The World Health Organization recommends that 50-70 per cent of ingested carbohydrates should be in the form of polysaccharides such as starch. A smal proportion of dietary carbohydrate is in the form of non-starch polysaccharides (NSP) (Dietary Fibre). Dietary Fibre is a medically important component of the diet since epidemiological evidence links it with the etiology of various diseases. Scientists have engaged in trying to understand the mechanism by which dietary fibre prevents disease. This article highlighst the lack of consensus on its chemical definition and the advantages and disadvantages of the two main methods used to measure it. There are the enzymic gravimetric method (AOOAC) that measure fibre as the weight of residual matter following enzymic treatment of the food; and the enzymic chemical method that identifies and measures fibre from its chemical components. The latter method, proposed by Englyst and Cummings measures dietary fibre as NSP and gives detailed information about its components. This is important for interpreting epidemiological and physiological studies. The precise and confident measure of the different components of carbohydrates is important in Latin America. It will allow a coherent, scientific and rational approach to the role of carbohydrates in health