Stages of change in the purchase of ultra-processed snacks among university students after the implementation of the chilean food law; a multi-center study

The Objective is to determine the stages of change in the behavior of university students regarding the purchase of ultra-processed snacks consumed. Multi-center study (14 Chilean universities). The participants (4,807 students)evaluated were applied a survey to determine the stage of change of behavior regarding the purchase of foods with warning signs. The students were evaluated and classified as (a) Nutrition Students, (b) Healthcare-related Students and (c) Other degree Students. More than 90% of the students were aware of the food regulation and knew the warning signs. More than 60% of Healthcare-related and Other degree students are in the stage of pre-contemplation or contemplation regarding purchase intent of sugary drinks, juices, cookies, sweet snacks and potato chips; this value is twice the percentage of Nutrition students in this stages ( Chi2, p<0.001). In conclusion there is a high proportion of pre-contemplation and contemplation with respect to purchase intent among the students(AU)

Determinar las etapas de cambio en el comportamiento de los estudiantes universitarios con respecto a la compra de colaciones ultraprocesadas. Estudio Multicéntrico (14 universidades chilenas). A los participantes (4.807 estudiantes) se les aplicó una encuesta para determinar el cambio en el comportamiento con respecto a la compra de alimentos con sellos de advertencia. Los estudiantes se clasificaron como (a) estudiantes de nutrición, (b) estudiantes del área de la salud y (c) estudiantes de otras carreras. Se evaluaron. Más del 90% de los estudiantes conocían la regulación alimentaria y conocían las señales de advertencia. Más del 60% de los estudiantes de la salud y de otras carreras se encuentran en la etapa de pre-contemplación o contemplación con respecto a la intención de compra de bebidas azucaradas, jugos, galletas, bocadillos dulces y papas fritas; Este valor es el doble del porcentaje de estudiantes de nutrición en estas etapas ( Chi2, p <0,001). Se concluye que existe una alta proporción de pre-contemplación y contemplación con respecto a la intención de compra entre los estudiantes universitarios(AU)

Almidón resistente: Características tecnológicas e intereses fisiológicos / Resistant starch: Technological characteristics and physiological interests

RESUMEN El almidón resistente es una fracción del almidón que es capaz de resistir a la digestión y se mantiene íntegro a lo largo del tracto gastrointestinal. Una de las ventajas de este almidón es que permite ser utilizado como un ingrediente que refuerza las características tecnológicas de los alimentos, además de otorgar beneficios fisiológicos asociados a la salud. De manera natural el almidón resistente podemos encontrarlo en granos de cereales, semillas, legumbres y tubérculos y en la industria alimentaria en una amplitud de productos asociados a la panificación, pastelería, galletería y cereales extruídos. Las ventajas tecnológicas de este almidón están explicadas por su microestructura, que permite obtener productos con una mejor textura, sin afectar las características de sabor, olor y color del alimento. Desde el punto vista fisiológico, el almidón resistente es capaz de modular la cinética de digestibilidad de los nutrientes, lo que posibilita su incorporación en el diseño de productos con menor índice glicémico y menor poder energético. La modulación del metabolismo de la glucosa y los lípidos, así como las posibles asociaciones con la salud de la microbiota, indican que el almidón resistente podría ser un ingrediente con un gran potencial en el tratamiento de enfermedades crónicas.

ABSTRACT Resistant starch is a fraction of starch able to resist digestion and remains intact in the gastrointestinal tract. One of the benefits of this starch is that it can be used as an ingredient that reinforces the technological characteristics of foods, in addition to providing physiological benefits related to health. Resistant starch are found naturally in cereal grains, seeds, legumes and tubers and, in the food industry, it is in products associated with baking, pastries, cookies and extruded cereals. The technological benefits provided by resistant starch are due to its microstructure, which makes possible the generation of products with a better texture, without affecting flavor, smell or coloring characteristics of the food. From a health point of view, resistant starch is able to modulate nutrient digestibility kinetics, allowing its incorporation in the design of products with lower glycemic index and lower caloric value energy. Modulation of glucose and lipid metabolism, as well as possible associations with intestinal microbiota health, indicate that resistant starch could be an ingredient with great potential in the treatment of chronic diseases.

Efecto de la activación del receptor sensor de calcio sobre la expresión de genes lipogénicos en células HepG2 / Effect of calcium sensing receptor activation on lipogenic gene expression in HepG2 cells

Introduction: The Calcium Sensing Receptor (CaSR) is expressed in human fat cells, and its stimulation may be associated with adipose tissue dysfunction. The multisystemic character of obesity and the search of deepening the scope of the activation of CaSR in this disorder allows us to study the response of this protein in tissues that differ from adipose. Objective: To evaluate the effect of CaSR activation on the expression of lipogenic genes in a model of excess glucose and fatty acids in HepG2 human liver cells. Materials and methods: The effect of the calcimimetic cinacalcet (allosteric agonist of CaSR) on the content of triglycerides (fluorimetry) in a model of glucose supply and on the expression of lipogenic genes (qPCR) in hyperglycemia and hyperlipidemia conditions in the Liver cell line HepG2. Results: Cinacalcet, glucose (25 mM) and oleic acid (0.6 mM) did not affect cell viability. Activation of CaSR in the presence of glucose failed to increase the intracellular triglyceride content at 72 hours. Under these conditions, no response was observed for the factors coding for lipogenic genes (SREBP1c and FAS) at 24 hours of stimulation with cinacalcet in the liver cells. In the case of the over supply of fatty acids, the HepG2 cells did not show a variation in the gene expression of the DGAT enzymes after exposure to cinacalcet. Conclusion:Under conditions of glucose exposure, cinacalcet did not show a response in the triglyceride content, nor in the expression of genes related to hepatic lipogenesis. Therefore, stimulation of CaSR would not be associated with hepatic steatosis in HepG2 cells exposed to glucose.