Information on food additives on food labels in Brazil: a critical analysis / Informação sobre aditivos alimentares nos rótulos de alimentos no Brasil: análise crítica

ABSTRACT Questions about the safety of food additives and their consumption have been raised in recent years. The increased exposure to these substances, either by intake of ultra-processed foods or by the broad use and combination of various categories of additives, may be related to higher risks to consumer health. This article comments on the results of a study that quantified and characterized food additives found on the labels of 9,856 packaged foods and beverages available in Brazilian supermarkets. The study adopted a field diary method to record and analyze nonconformities in the lists of ingredients. The objective of this article is to discuss the use of additives identified on the labels and the limitations of Brazilian legislation, which should guarantee the right to information and health.

RESUMO Nos últimos tempos, questões vêm sendo levantadas sobre a segurança no uso de aditivos alimentares e em seu consumo. verificou-se que o aumento da exposição a essas substâncias, seja pela ingestão mais frequente de alimentos ultraprocessados ou pela ampla utilização e combinação de várias categorias de aditivos pela indústria, pode estar relacionado ao maior risco à saúde do consumidor. Um estudo quantificou e caracterizou aditivos alimentares encontrados nos rótulos de 9.856 alimentos e bebidas embalados disponíveis nos supermercados brasileiros. nele, foi adotado um diário de campo para registro de falhas e inconformidades nas informações presentes nas listas de ingredientes, sendo, por fim, analisadas qualitativamente e descritas de forma narrativa. Com base nisso, o objetivo deste comentário é apresentar e discutir o uso desses aditivos identificados nos rótulos e as limitações da legislação brasileira, que deveria garantir o direito à informação e a saúde da população.

Prevalência de aditivos alimentares em produtos industrializados e a tendência clean label / The impact of food additive intake on human health and the clean label trend

Introdução: A ingestão de aditivos por meio dos alimentos industrializados pode impactar a saúde humana. Diante disso, surge à tendência clean label visando produtos mais saudáveis e naturais. Objetivo: Analisar a proporção de produtos clean label e dos principais aditivos presentes em alimentos industrializados, comparando-os aos análogos clean label. Métodos: Estudo transversal, descritivo, onde compilou-se aditivos presentes nas listas de ingredientes de três categorias de alimentos (hambúrgueres de carne, iogurtes e pós para o preparo de gelatina). As informações foram extraídas de um banco de dados de 2021, por meio de coleta em supermercados de Belo Horizonte-Minas Gerais (MG). Resultados e Discussão: Atingiu-se um número final de 157 produtos: hambúrgueres de carne (n=14), pós para o preparo de gelatina (n=51) e iogurtes (n=92). Apenas 16 produtos (10,2%) foram considerados clean label ou similares. A categoria de pós para o preparo de gelatina apresentou maior média de aditivos (7,3). Os principais aditivos encontrados foram: Tripolifosfato de Sódio (100%; n=12) nos hambúrgueres de carne, Sorbato de Potássio (92%; n=77) nos iogurtes e Acessulfame de Potássio (89%; n=40) nos pós para o preparo de gelatina. Após levantamento dos aditivos mais frequentes, uma discussão sobre o impacto na saúde foi realizada. Conclusão: Os resultados indicaram que a maioria dos produtos avaliados possui 5 ou mais aditivos em sua composição e que os aditivos mais frequentes podem ter efeito negativo à saúde, logo a alternativa de alimentos clean label pode oferecer um mesmo aporte nutricional sem os riscos inerentes à ingestão de aditivos químicos. (AU)

Introduction: The ingestion of food additives in processed foods can impact human health. Considering this, the clean label trend arises with healthier and more natural ingredients. Objective: To analyze the proportion of clean label products and the main additives present in industrialized foods, comparing them to their clean label analogues. Methods: A cross-sectional, descriptive study, in which the additives present in the ingredients lists of three categories of industrialized foods (meat-based hamburgers, yogurts and powders for gelatin) were compiled. The information was extracted from a database built in 2021, through collection in supermarkets in Belo Horizonte-MG. Results and Discussion: A final number of 157 products was reached: meat-based hamburgers (n=14), powders for gelatin (n=51) and yogurts (n=92). Only 16 products (10.2%) were considered clean label or similar. The category of powders for gelatin had the highest average of additives per product (7.3). The main additives found were: Sodium Tripolyphosphate (100%; n=12) in meat-based hamburgers, Potassium Sorbate (92%; n=77) in yogurts and Acesulfame Potassium (89%; n=40) in powders for gelatin. After surveying the most frequent additives, a discussion about their impact on health was held. Conclusion: The results indicated that most of the evaluated products have 5 or more additives in their composition and that the most frequent additives can have a negative effect on health, so the clean label food alternative can offer the same nutritional contribution without the risks inherent to the ingestion of chemical additives. (AU)

Food safety and risk assessment for prepared beverage around the campus in Wuxi / 中国学校卫生

Objective@#To investigate the use of additives and microbiologic contamination in prepared beverages around campus in Wuxi City, so as to provide reference for ensuring the physical health of primary and secondary school students.@*Methods@#From August to September 2022, 108 prepared beverage were randomly collected from beverage stores around campus in four districts of Wuxi City. The food additives and microbiologic contamination were detected by the national standard method and evaluated according to the National Food Safety Standards for the Use of Food Additives and Local Food Safety Standards for Ready made Beverages. Chi squared test was used for statistical analysis.@*Results@#The use of 13 additives in prepared beverages didn t exceed the limits specified in relevant standards. The detection rate of preservatives in fruit juice (52.78%) was higher than that in tea (16.67%), and milk tea (27.78%), while the detection rate of pigments in milk tea (16.67%) was lower than that in tea (52.78%) and fruit juice (47.22%)( χ 2=11.24, 11.46, P <0.05). The overlapping use of the same functional additive did not exceed the specified limit. The exceeding rate of total bacterial count was 9.26%, and Escherichia coli was 14.81%.@*Conclusion@#There are certain food safety risks in prepared beverages around the campus in Wuxi City. Relevant enterprises and shops should strengthen supervision and management to ensure food safety for students.

Additifs alimentaires: inventaire des substances ajoutées aux denrées alimentaires de large consommation dans l'Ouest algérien / Food additives : inventory of substances added to consumer foods in Western Algeria

Introduction- Les additifs alimentaires sont utilisés pour prolonger la durée de conservation des denrées préparées ou édulcorer une boisson par exemple. Dans cette étude, nous dressons un état des lieux des additifs alimentaires utilisés dans quelques denrées alimentaires de large consommation commercialisées dans la ville d'Oran (Ouest Algérien). Matériels et méthodes- Une étude transversale descriptive a été réalisée au niveau des superettes et magasins d'alimentation générale de la ville d'Oran pour lister les additifs alimentaires incorporés à quelques aliments de large consommation Dans un premier temps, une étude descriptive transversale a été réalisée pendant trois mois au sein de trois structures hospitalières de l'Ouest algérien. Résultats-Au total, 114 additifs alimentaires ont été répertoriés. Tous les additifs inventoriés sont listés dans le journal officiel Algérien N°30 du 16 Mai 2012.Les additifs répertoriés ne sont pas sans risques pour la santé du consommateur. Certains additifs comme le colorant caramel ou SIN150d est retrouvé dans 3 marques locales de biscuits et 4 marques de boissons locales (17,5%) ; le benzoate de sodium ou SIN211 dans 12 marques de boissons et 2 marques de confiture (16,09%) ; le butylhydroxyanisole (BHA) ou SIN320 dans une marque de chocolat, de margarine et de chips (1,67%). Globalement, les étiquettes des produits sont conformes à la réglementation Algérienne à l'exception de quelques manquements comme la nature de l'arôme qui ne fut pas toujours spécifiée Conclusion-L'étude a révélé une importante utilisation des additifs alimentaires. Le niveau de risque pour la santé du consommateur que pourraient présenter ces substances nécessite une large sensibilisation du consommateur, notamment une consommation modérée des denrées alimentaires industriellement préparées.

Use of monosodium glutamate in foods: the good, the bad, and the controversial side / Uso de glutamato monossódico em alimentos: o bom, o mau e o lado controverso

Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others showthe opposite. There is no consensus about the advantages and disadvantages of using MSG. Objective: To systematically review studies in the international literature on the knowledge of the pros and cons of using glutamate in food. Methods: Systematic review of studies published in journals indexed in ScienceDirect and PubMed databases. Articles published until 2020 were included. The aspects involving the advantages and disadvantages were discussed, as well as the health risks related to the MSG intake from diet. Results: The revised studies showed that MSG can reduce the amount of sodium in foods without modifying flavor. Although authorities indicate that MSG is safe for human consumption, some studies highlight that health risk is real. The use of MSG is still controversial because there are some misunderstandings in the applied amounts of MSG absorption and metabolism. Conclusion: MSG is widely applied in industrial and homemade food. The need for further studies is crucial, and aspects such as metabolism and amounts of MSG effectively consumed must be better evaluated.

Food additives in childhood: a review on consumption and health consequences / Aditivos alimentares na infância: uma revisão sobre consumo e consequências à saúde

ABSTRACT OBJECTIVE To discuss the context of scientific publications on the consumption of food additives by children and the possible health consequences in this age group. METHODS A literature review, with a search carried out between April 2020 and April 2021 in the Web of Science, Scopus, PubMed and Google Scholar databases, as well as in websites of Brazilian and foreign official bodies. Official documents and studies published since 2000 were selected. Keywords related to food additives, children, food consumption, and health were used for the search. RESULTS Food additives are substances intentionally added to foods for technological purposes. Processed foods are the main sources of additives in food and their consumption occurs since childhood. It is observed, however, that there are limitations inherent to the scientific method regarding the analysis of consumption and toxicity of food additives in humans, causing scarcity of data in the scientific literature. Additionally, existing data suggest that the additives have a higher toxic potential in children, considering that the body weight in this age group is lower than in adults. This context emphasizes the need to observe the precautionary principle, according to which risks of harm must be prevented. CONCLUSIONS This is a scenario in which the literature points to a risk to people's health and, in particular, to children, about whom the duty of protection must be even greater, with absolute priority. Thus, the relevance of an expanded technical-scientific debate regarding the establishment of specific and stricter parameters for children is considered, regarding the consumption and toxicity of additives, as well as the different sources of exposure to these substances.

RESUMO OBJETIVO Discutir o contexto das publicações científicas sobre consumo de aditivos alimentares por crianças e as possíveis consequências à saúde nessa faixa etária. MÉTODOS Revisão de literatura, com busca realizada entre abril de 2020 e abril de 2021 nas bases de dados Web of Science, Scopus, PubMed e Google Acadêmico, bem como em sites de órgãos oficiais brasileiros e estrangeiros. Foram selecionados documentos oficiais e estudos publicados a partir do ano 2000. Para a busca, foram utilizados unitermos relacionados a aditivos alimentares, crianças, consumo alimentar e saúde. RESULTADOS Aditivos alimentares são substâncias adicionadas intencionalmente aos alimentos para fins tecnológicos. Os alimentos industrializados são as principais fontes de aditivos na alimentação e seu consumo ocorre desde a infância. Observa-se, contudo, que há limitações inerentes ao método científico no que tange à análise de consumo e de toxicidade de aditivos alimentares em humanos, ocasionando escassez de dados na literatura científica. Adicionalmente, dados existentes sugerem que os aditivos apresentam potencial tóxico maior em crianças, considerando que o peso corporal nessa faixa etária é menor em relação ao adulto. Esse contexto ressalta a necessidade de se observar o princípio da precaução, segundo o qual devem-se prevenir os riscos de dano. CONCLUSÕES Trata-se de cenário no qual a literatura aponta risco à saúde das pessoas e, em especial, das crianças, cujo dever de proteção deve ser ainda maior, com absoluta prioridade. Assim, pondera-se a relevância de um debate técnico-científico ampliado quanto ao estabelecimento de parâmetros específicos e mais rígidos para crianças, considerando consumo e toxicidade de aditivos, bem como as diversas fontes de exposição a essas substâncias.

Tartrazina induce genotoxicidad en linfocitos de BALB/c Mus musculus / Tartrazine induces genotoxicity in BALB/c Mus musculus lymphocytes

RESUMEN Objetivos. Determinar el efecto genotóxico de la tartrazina en linfocitos de sangre periférica de Mus musculus BALB/c. Materiales y métodos. Se realizó un estudio experimental, a través de cinco grupos, con cinco ratones en cada uno. Se les registró el peso durante 17 semanas y, en la semana 15 se les administró suero fisiológico (control negativo), dicromato de potasio 25 mg/kg de peso corporal (pc) (control positivo) y tartrazina a dosis de 0,75 mg/kg pc, 7,5 mg/kg pc y 75 mg/kg pc, durante siete días, a excepción del control positivo que fue en dosis única. Luego, cada 24 h se obtuvo una muestra de sangre periférica de la cola y se realizó el frotis, secado y coloración. Posteriormente, se realizó el conteo de 1000 linfocitos por muestra de cada ratón, en todos los tratamientos. Resultados. Los tres tratamientos con tartrazina no causaron diferencias significativas en el peso de ratones a la semana 15, pero sí produjeron diferencias significativas en la frecuencia de linfocitos micronucleados, siendo el tratamiento con tartrazina de 75 mg/kg pc el de mayor efecto genotóxico, induciendo un promedio de 1,63 ± 0,08 linfocitos micronucleados, comparado con el control positivo que generó un promedio de 1,42 ± 0,08 linfocitos micronucleados. Conclusiones. La tartrazina produjo un efecto genotóxico, incrementando el número de linfocitos micronucleados, a dosis de 0,75; 7,5 y 75 mg/kg pc y no afecta el peso corporal durante siete días de administración en M. musculus BALB/c.

ABSTRACT Objectives. To determine the genotoxic effect of tartrazine on peripheral blood lymphocytes of BALB/c Mus musculus. Materials and methods. An experimental study was carried out using five groups, with five mice in each group. Their weight was registered for 17 weeks, and at week 15 they were administered physiological saline solution (negative control), potassium dichromate at 25 mg/kg body weight (bw) (positive control) and tartrazine at doses of 0.75 mg/kg bw, 7.5 mg/kg bw and 75 mg/kg bw, for seven days, with the exception of the positive control which was a single dose. Then, every 24 hours, a peripheral blood sample was obtained from the tail, which was then smeared, dried and stained. Subsequently, 1000 lymphocytes were counted for each sample from each mouse, for all treatment groups. Results. The three tartrazine treatments did not cause significant differences in the weight of mice at week 15, but did produce significant differences in the frequency of micronucleated lymphocytes, with the 75 mg/kg bw tartrazine treatment having the greatest genotoxic effect, inducing an average of 1.63 ± 0.08 micronucleated lymphocytes, compared to the positive control which obtained an average of 1.42 ± 0.08 micronucleated lymphocytes. Conclusions. Tartrazine produced a genotoxic effect, increasing the number of micronucleated lymphocytes, at doses of 0.75; 7.5 and 75 mg/kg bw and did not affect body weight during seven days of administration to BALB/c M. musculus.

Comparative evaluation of the antioxidant capacity of ferulic acid and synthesized propionyl ferulate

Ferulic acid (FA) is a polyphenolic compound with demonstrated antioxidant capacity. In this study, propionylferulate (PF) was synthesized and characterized using melting point, ultraviolet spectroscopy, Fourier-transforminfrared spectroscopy, and mass spectrometry. The propionyl ferulate was comparatively evaluated for antioxidantpotential which included the ability to quench reactive species of 2,2-diphenyl-2-picrazyl-hydrazyl (DPPH), hydroxyl,nitric oxide, and superoxide anion. In addition, the total antioxidant capacity and membrane stabilizing properties ofthe ferulate were determined. Comparatively, the spectroscopically characterized PF showed superior scavengingcapacity for the DPPH, hydroxyl, and nitric oxide free radicals when compared to FA. On the contrary, PF showed apoor scavenging capacity for superoxide anion radicals. Furthermore, PF showed little or no potential for membranestability. In conclusion, the data suggest that structurally modifying FA to PF improved the antioxidant capacity forseveral free radicals.

Prematuro alimentado com leite humano versus leite humano acrescido de FM85® / Prematuro alimentado con leche humana versus leche humana suplementada con FM85® / Premature infants fed with human milk versus human milk enhanced with FM85®

Resumo Objetivo Comparar o crescimento de recém-nascidos prematuros de muito baixo peso internados na Unidade de Terapia Intensiva Neonatal, alimentados com LHP e LHP acrescido de suplemento comercial. Métodos Trata-se de uma série de casos, com delineamento longitudinal. População e amostra composta por todos os prontuários de RNPTMBP com menos de 36 semanas de idade gestacional e peso menor que 1.500g que responderam aos seguintes critérios de inclusão: clinicamente estáveis, de qualquer sexo, em uso de qualquer tipo de sonda pelo qual receberam leite humano pasteurizado e/ou que receberam leite humano pasteurizado com aditivo de fortificante comercial FM85®, e, que não apresentavam patologias que pudessem interferir no crescimento e ganho de peso. A partir do levantamento, constituiu-se dois grupos: recém-nascidos pré-termo de muito baixo peso que receberam leite humano pasteurizado (Grupo A) e os que receberam leite humano pasteurizado acrescido de FM85® (Grupo B). Resultados verificou-se que não houve diferença estatisticamente significativa entre os recém-nascidos pré-termo de muito baixo peso avaliados na comparação entre os dois grupos e entre o grupo analisado em dois momentos com as diferentes dietas. Observou-se, que a idade gestacional influenciou no ganho de peso diário em ambas as comparações. Conclusão Concluiu-se que as duas dietas utilizadas não implicaram em diferença estatisticamente significativas no crescimento quando comparados os dois grupos.

Resumen Objetivo comparar el crecimiento de recién nacidos prematuros de muy bajo peso internados en la Unidad de Terapia Intensiva Neonatal, alimentados con LHP y LHP con suplemento comercial. Métodos se trata de una serie de casos, con delineamiento longitudinal. Población y muestra compuesta por todas las historias clínicas de los RNPT MBP con menos de 36 semanas de edad gestacional y peso menor a 1.500 g que respondían los siguientes criterios de inclusión: clínicamente estable, de cualquier sexo, en uso de cualquier tipo de sonda por la cual recibe leche humana pasteurizada o leche humana pasteurizada con suplemento fortificador comercial FM85® y que no presente patologías que puedan interferir en el crecimiento y aumento de peso. A partir del análisis, se formaron dos grupos: recién nacidos pretérmino de muy bajo peso que recibieron leche humana pasteurizada (Grupo A) y los que recibieron leche humana pasteurizada suplementada con FM85® (Grupo B). Resultados se comprobó que no hubo diferencias estadísticamente significativas entre los recién nacidos pretérmino de muy bajo peso analizados respecto a la comparación entre los dos grupos y entre el grupo analizado en dos momentos con las diferentes dietas. Se observó que la edad gestacional influyó en el aumento de peso diario en ambas comparaciones. Conclusión se concluyó que las dos dietas utilizadas no implicaron diferencias estadísticamente significativas en el crecimiento cuando se compararon los dos grupos.

Abstract Objective To compare the growth of very low birth weight preterm infants admitted to the neonatal intensive care unit, fed with pasteurized human milk and pasteurized human milk plus a commercial supplement. Methods This was a series of cases, with a longitudinal design. Population and sample were comprised of all the records of infants less than 36 weeks gestational age, weighing less than 1,500 grams, who met the following inclusion criteria: clinically stable, of either sex, without diseases that could interfere in the growth and weight gain, using any type of tube through which they received pasteurized human milk and/or pasteurized human milk enhanced with FM85®, a commercial fortifying additive. Two groups were created: very low birth weight infants who received pasteurized human milk (Group A) and those who received pasteurized human milk enhanced with FM85® (Group B). Results No statistically significant difference was found between the two groups of very low preterm newborns, with the different diets evaluated at two different times. The gestational age influenced daily weight gain in both comparisons. Conclusion No statistically significant difference in growth was identified when comparing the two groups.

Consumo de stevia según nivel socioeconómico y sexo en universitarios chilenos / Consumption of stevia according to socioeconomic level and sex in Chilean universities

La Stevia es un edulcorante no calórico de origen natural. En Chile, se ha convertido en uno de los edulcorantes más populares y de mayor consumo. El objetivo del estudio fue comparar la ingesta de Stevia según nivel socioeconómico (NSE) y sexo en una muestra de 473 estudiantes universitarios chilenos durante el periodo abril-junio 2014; 67% de sexo femenino y edad promedio de 20,4 ± 2,5 años. El consumo de Stevia fue de 0,85 mg/kg/día, no superó la ingesta diaria admisible (IDA) y, el mayor consumo fue de 83,7% del IDA. Se encontró una mayor ingesta de Stevia en mujeres de NSE alto y medio-alto que se consumieron a través de la ingesta de alimentos y gotas (p<0,05). Al comparar por sexo y NSE, las mujeres de NSE alto presentaron un mayor consumo (0,64 ± 1,4), en comparación con los hombres (0,26 ± 0,48) (p<0,05). Mientras que en los estratos bajos las diferencias entre mujeres y hombres fueron (0,42 ± 0,41) y (0,11 ± 0,42) respectivamente. El principal resultado de este estudio es que el consumo de Stevia es mayor en estudiantes universitarias de mayor nivel socioeconómico, específicamente alto y medio alto. Se esperaría un incremento en el consumo ENCs post incorporación de la nueva ley de etiquetado nutricional (Ley 20.606) del año 2016. Se sugieren nuevas investigaciones acerca del consumo de edulcorantes en grupos poblacionales de distintos estratos socioeconómicos(AU)

Stevia is a non-caloric sweetener of natural origin. In Chile, it has become one of the most popular and widely consumed non-caloric sweeteners. The objective of this study was to compare Stevia intake according to socioeconomic level (SES) and sex in a sample of 473 Chilean university students from Abril to June 2014; 67% female with an average age of 20.4 ± 2.5 years. Stevia consumption did not exceed the Acceptable Daily Intake (ADI) and the highest consumption reached 83.7% of the ADI. A higher intake of Stevia was found in women with high and medium-high SES consumed in food and drops (p<0.05). Comparing by sex and SES, women with high SES had a higher intake compared to men (p<0.05). While in the lower strata the difference between women and men were (0,42 ± 0,41) and (0,11 ± 0,42) respectively. The main result of this study is that the intake of Stevia is highest in University students in a higher socioeconomic class, specifically high and upper middle classes. This study suggests further research focuses on the consumption of sweeteners in this particular group. An ENCs intake increase would be expected after the incorporation of the new law of nutritional labels in 2016. New investigations of sweeteners intake are suggested in different socioeconomic groups in the population(AU)

Presença de alérgenos e aditivos alimentares em chocolate branco / Presence of allergens and food additives in white chocolate

No Brasil, chocolate branco é o produto obtido a partir da mistura de manteiga de cacau com outros ingredientes, alguns dos quais podem desencadear reações, sendo denominadas alergênicos. Entre os alergênicos alimentares mais comuns estão a proteína do leite, proteína do ovo, essências, traços de frutas oleaginosas, soja e aditivos alimentares, como corantes e conservantes. O objetivo deste trabalho foi avaliar a presença de componentes potencialmente alergênicos em diferentes marcas de chocolate branco comercializadas na cidade de Caxias do Sul. Foram adquiridas 12 marcas de chocolate branco no comércio de Caxias do Sul. Os critérios para aquisição das marcas foram: ser chocolate branco puro, em embalagens com peso de 40g a 150g, estando dentro do período de validade. Foram analisados os ingredientes de cada marca com o intuito de identificar os aditivos alimentares e os alérgenos potenciais. O estudo mostrou que, das 12 marcas de chocolate branco, 58,33% apresentaram soja, 66,66% glúten e 75% apresentaram algum traço alergênico de contaminantes da produção. Nenhuma marca apresentou ingrediente transgênico ou glutamato monossódico. Os principais elementos traços encontrados foram amendoim, nozes, amêndoas, avelã, castanhas de caju e do Brasil, macadâmia, coco, ovos, pistache, cevada, trigo, derivados de soja e de leite. Percebe-se a importância da observação e leitura atenta dos rótulo de chocolates antes do consumo, especialmente por indivíduos que apresentam sensibilidade a componentes alimentares, pois mesmo os chocolates puros apresentam substâncias capazes de desencadear complicações graves ao sistema imunológico.(AU)

Importance of hyperphosphatemia in chronic kidney disease, how to avoid it and treat it by nutritional measures / Importancia de la hiperfosfatemia en la enfermedad renal crónica, cómo evitarla y tratarla por medidas nutricionales

Abstract Treatment of patients with chronic kidney disease (CKD) at all levels of healthcare, is a frequent challenge that deserves the best expertise and the best professional team. Phosphorus ingest in the diet and its implications for kidney function have been widely depicted in the literature. However, our patients lack of simple strategies that have a high impact on their eating habits within their economical possibilities. The goals of the present review are to provide a multidisciplinary group of professionals with an updated insight into hyperphosphataemia in CKD and share the results of a strategy carried out by a group of cross-disciplinary professionals, to identify the amount of phosphorus found in the most consumed foods by our patients, and to adapt of a new educational tool in order to be implemented during consultation.

Resumen El manejo de los pacientes con enfermedad renal crónica (ERC) en todos los niveles de atención en salud es un reto frecuente y que amerita el conocimiento más apropiado y el mejor equipo de profesionales. El consumo de fósforo en la dieta y sus implicaciones sobre la función renal ha sido ampliamente descrito en la literatura, sin embargo, nuestros pacientes carecen de estrategias sencillas y de alto impacto sobre sus hábitos de alimentación, adaptadas a sus posibilidades económicas. Los objetivos de la presente revisión son, primero, proporcionar un conocimiento actualizado acerca de la hiperfosfatemia en la ERC y, segundo, compartir los resultados de una estrategia emprendida por un grupo multidisciplinario de profesionales para identificar el contenido de fósforo en los alimentos más consumidos por nuestros pacientes y adaptar una herramienta educativa para implementar en la consulta.

Prebiotic effects of inulin extracted from burdock (Arctium lappa) in broilers / Efeito prebiótico da inulina extraída da bardana (Arctium lappa) em frangos de corte

The aim of this study was to evaluate the prebiotic effect of burdock (Arctium lappa) in commercial poultry. Four experiments were conducted to evaluate the performance parameters and the protection after challenge with Salmonella Enteritidis and Salmonella Kedougou, with and without Bifidobacterium probiotic. In two trials, the chickens were fed with flour burdock 1% during 42 days. In the other two, the chickens were fed with fructan extracted from burdock (inulin), by gavage, at a concentration of 100 mg/bird, during the first three days of life. The results showed that the broilers treated with burdock flour showed underperformed, with less weight gain from the second week, and the worst results in the fattening stage. The treated birds had diarrhea and impaired intestinal integrity. However, the groups treated with the flour had a lower rate of intestinal colonization by Salmonella Kedougou, after challenge. No statistically significant differences were detected in the performance parameters of broilers receiving the inulin, and the morphometric analysis showed no lesions in the intestinal villi. However, there was no protection in the challenge with Salmonella Enteritidis, regardless of association with probiotic. These results demonstrated that the manner of administration has influence on the prebiotic effect of burdock. The burdock flour was administered for 42 days, which may have influenced intestinal mucosal injury. Instead, the inulin was given only in the first three days, which may have been insufficient for protection against Salmonella. New experiments are needed to determine an able formulation for a protective effect, without negative impact on growth, weight gain and feed conversion of the supplemented animals.(AU)

Este projeto teve por objetivo avaliar o efeito prebiótico da bardana (Arctium lappa) em aves comerciais. Foram realizados quatro experimentos para avaliar os parâmetros zootécnicos e o grau de proteção após o desafio com Salmonella Kedougou e Salmonella Enteritidis, com e sem a adição de probióticos à base de Bifidobacterium. Em dois experimentos, as aves receberam a farinha de bardana 1% na ração, durante 42 dias. Nos outros dois, as aves receberam o frutano extraído da bardana (inulina), por gavagem, na concentração de 100 mg/ave, nos três primeiros dias de vida. Os resultados demonstraram que os frangos tratados com farinha de bardana apresentaram desempenho zootécnico inferior ao controle, com menor ganho de peso a partir da segunda semana e piores resultados na fase de engorda. As aves tratadas apresentaram diarreia e comprometimento da integridade intestinal. Em contrapartida, os grupos tratados com a farinha tiveram menor taxa de colonização intestinal por Salmonella Kedougou, após o desafio. Não foram detectadas diferenças estatisticamente significativas nos parâmetros zootécnicos dos frangos que receberam a inulina, e a análise morfométrica não evidenciou lesões nas vilosidades intestinais. No entanto, não houve proteção no desafio por Salmonella Enteritidis, independentemente da associação com probiótico. Esses resultados demonstraram que o modo de administração tem influência sobre o efeito prebiótico da bardana. A farinha de bardana foi administrada por 42 dias, o que pode ter causado a lesão da mucosa intestinal. Em contrapartida, a inulina foi administrada apenas nos primeiros três primeiros dias, o que pode ter sido insuficiente para proteção contra Salmonella. Novos experimentos são necessários para determinar uma formulação capaz de promover efeito protetor, sem impacto negativo no crescimento, ganho de peso e conversão alimentar dos animais suplementados.(AU)

Suplementação de prebiótico (mananoligossacarídeo) na dieta de dois genótipos de codornas em crescimento / Prebiotic supplementation (mannan oligosaccharides) on the diet of two quails genotypes during growth / Suplementación prebiótica (mananoligosacáridos) en dieta de dos genotipos de codorniz en crecimiento

O uso de antibióticos como aditivo melhorador de desempenho tem sido proibido pela possibilidade de favorecer o desenvolvimento de resistência bacteriana em humanos. Com isso, o objetivo da realização do trabalho foi avaliar o efeito da suplementação do prebiótico mananoligossacarídeo na alimentação de codornas japonesas e europeias em crescimento. Foram usadas 240 codornas de cada linhagem (Coturnix japonica e Coturnix coturnix) distribuídas em delineamento experimental inteiramente casualizado e arranjados em fatorial 2 x 4 (genótipos x níveis de suplementação de prebiótico) e seis repetições de dez aves. As codornas foram alimentadas com ração basal suplementadas com 0,0; 0,05; 0,10 e 0,15% de mananoligossacarídeo em substituição ao inerte. Não houve efeito de interação para nenhuma das variáveis avaliadas (P>0,05). Os níveis de suplementação do prebiótico não afetaram o desempenho e as características de carcaça (P>0,05) das codornas. O consumo de ração não foi alterado entre os genótipos (P>0,05), por outro lado, as codornas europeias apresentaram maior ganho de peso e melhor valor de conversão alimentar (P≤0,05) que as codornas japonesas. Os genótipos comerciais de codornas diferiram nas características de carcaça (P≤0,05). Recomenda-se formular rações sem suplementação do prebiótico mananoligossacarídeo para codornas japonesas e europeias de 21 a 42 dias de idade em ambiente considerando limpo.(AU)

The use of antibiotics as a feed additive promoting performance has been prohibited due to the possibility of favoring bacterial resistance in humans. Thus, the purpose of this paper was to assess the effect of mannan oligosaccharides supplementation in prebiotic feed provided to Japanese and European quails during the growth stage. A total of 240 quails for each strain (Coturnix japonica and Coturnix coturnix) were used, distributed in a completely randomized design and arranged in a 2 x 4 (genotypes x prebiotic supplementation levels) matrix, with six replications containing ten birds each. The quails were fed with basal feed supplemented with 0.0; 0.05; 0.10 and 0.15% mannan oligosaccharide prebiotic. There was no interaction effect for any of the assessed variables (P> 0.05). The prebiotic supplementation levels did not affect performance and carcass characteristics (P> 0.05) of the quails. Feed intake was not changed between genotypes (P> 0.05); on the other hand, European quails showed greater weight gain and better feed conversion rate (P≤ 0.05) than Japanese quails. Commercial genotypes differed inn carcass characteristics (P≤ 0.05). It is recommended that feeds are formulated without supplementation of mannan oligosaccharides prebiotic for Japanese and European quails aged 21 to 42-days' old in production environment that are considered clean.(AU)

El uso de antibióticos como aditivo de mejora de rendimiento ha sido prohibido por la posibilidad de promover el desarrollo de resistencia bacteriana en humanos. Por lo tanto, el propósito de llevar a cabo este estudio fue evaluar el efecto de la suplementación del prebiótico mananoligosacáridos en la alimentación de codornices japonesas y europeas en crecimiento. Se usaron 240 codornices de cada linaje (Coturnix japonica y Coturnix coturnix) distribuidas en un diseño completamente aleatorizado y dispuestos en factorial 2 x 4 (genotipos x niveles de suplementación prebiótica) y seis repeticiones de diez aves. Las codornices fueron alimentadas con la dieta basal suplementadas con 0,0; 0,05; 0,10 y 0,15% mananoligosacárido en sustitución al inerte. No hubo efecto de interacción para ninguna de las variables evaluadas (P >0,05). Los niveles de suplementación del prebiótico no afectaron el rendimiento y las características del caparazón (P >0,05) de las codornices. El consumo de alimento no se cambió entre los genotipos (P > 0,05), por otro lado, las codornices Europeas presentaron mayor ganancia de peso y mejor valor de conversión del alimento (p≤ 0.05) que las codornices japonesas. Los genotipos comerciales de codornices difirieron en las características del caparazón (p≤ 0.05). Se recomienda formular dietas sin suplementación del prebiótico mananoligosacáridos para codornices japonesas y europeas de 21 a 42 días de edad en ambiente considerado limpio.(AU)

Conhecimento dos graduandos de nutrição e enfermagem quanto ao consumo de corantes alimentares e seus efeitos adversos à saúde / Knowledge of nursing and nutrition graduate students on the consumption of food colorings and their adverse health effects / Conocimiento de los graduandos de nutrición y enfermería sobre el consumo de colorantes alimentares y sus efectos adversos para la salud

Objective: Evaluating the knowledge among Nutrition and Nursing graduate students of a public university regarding the dietary practices in relation to the consumption of food colorings and their health risks. Methods: this is a quantitative and qualitative cross-sectional study in which a semi-structured questionnaire was applied to new graduate students of the Nursing and Nutrition courses at a public university. Results: the study showed that the knowledge concerning healthy eating is not clear to graduates yet, and the excessive consumption of food colorings through goodies are still present in their daily diet. Graduates admit the existence of adverse effects caused by the dyes and industrialized products, even though the knowledge about the additives is not clear. Reading and understanding the labels was not really clarifying, mainly by inefficient information on the packages and a lack of reliability from the manufacturer. Conclusion: actions regarding clarification on these products’ information are required.

Objetivo: Avaliar o conhecimento entre os graduandos de Nutrição e Enfermagem de uma universidade pública quanto às praticas alimentares em relação ao consumo de corantes e seus riscos à saúde. Método: trata-se de um estudo descritivo transversal quanti-qualitativo onde foi aplicado um questionário semiestruturado aos graduandos ingressantes no curso de Nutrição e Enfermagem de uma universidade pública. Resultados: o estudo mostrou que o conhecimento de alimentação saudável ainda não está claro para os graduandos e que o consumo de corantes é excessivo através de guloseimas que ainda se fazem presentes na alimentação. Os graduandos admitem a existência de efeitos adversos causados pelos corantes e pelos produtos industrializados, mesmo que o conhecimento sobre os aditivos ainda não esteja claro. A leitura e compreensão dos rótulos foram inadequadas, principalmente por deficiência de informações da embalagem e confiabilidade no fabricante. Conclusão: considera-se que ações de esclarecimentos quando às informações destes produtos são necessárias.

Objetivo: Evaluar el conocimiento entre los graduandos de Nutrición y Enfermería de una universidad pública cuánto a las prácticas alimentares en relación al consumo de colorantes y sus riesgos para la salud. Método: se trata de un estudio descriptivo transversal cuanti-cualitativo en el cual fue aplicado un cuestionario semi-estructurado a los graduandos ingresantes en el curso de Nutrición y Enfermería de una universidad pública. Resultados: el estudio mostró que el conocimiento acerca de la alimentación saludable aún no está claro para los graduandos y que el consumo de colorantes es excesivo, a través de dulces que todavía se encuentran en la alimentación. Los graduandos admiten la existencia de efectos adversos causados por los colorantes y por los productos industrializados, por más más que el conocimiento acerca de los aditivos aún no estea claro. La lectura y la comprensión de los rótulos fueron inadecuadas, principalmente por deficiencia de información en el embalaje y la confiabilidad en el fabricante. Conclusión: se considera que son necesarias acciones que aclaren las informaciones de estos productos.

Effect of sweetener and flavoring agent on oxidative indices, liver and kidney function levels in rats.

Food additives while attract consumers, improve quality, control weight and replace sugar, may affect seriously children and adults health. Here, we investigated the adverse effects of saccharin and methylsalicyltaes as sweetener and flavoring agent on lipid profile, blood glucose, renal, hepatic function and oxidative stress/antioxidants (lipid peroxidation, catalase and reduced glutathione in liver tissues). Saccharin and methylsalicylate were administered orally in young male albino rats at low and high dose for 30 days. Rats were divided into 5 groups, 1st control group, 2nd and 3rd (low and high saccharin-treated groups) and 4th and 5th (low and high methylsalicylate-treated group). Serum total cholesterol, triglyceride, glucose levels and body weight gain were found decreased in saccharin high dose group compared to control. Rats consumed high dose of saccharin showed a significant decrease in serum triglycerides, cholesterol and LDL levels. Low and high doses of saccharin exhibited a significant increase in liver function marker of ALT, AST, ALP activity, total proteins and albumin levels and renal function test (urea and creatinine levels) in comparison with control group. Further, saccharin at high dose induced significant decrease in liver GSH levels, catalase and SOD activity and increase in hepatic MDA level. Overall saccharin harmfully altered biochemical markers in liver and kidney at higher as well as lower doses. Whereas, methyl salicylates did not pose a risk for renal function and hepatic oxidative markers.

Dietary Habits and Perception Toward Food Additives according to the Frequency of Consumption of Convenience Food at Convenience Stores among University Students in Cheongju / 대한지역사회영양학회지

OBJECTIVES: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. METHODS: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (≤ 1 time/month), 89 moderate (2-4 times/month) and 184 frequent (≥ 2 times/week). RESULTS: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. CONCLUSIONS: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.

Application of Ecklonia cava Kjellman by-product as a feed additive: enhancing weight gain, immunity and protection from Salmonella infection in chickens

The Ecklonia cava Kjellman by-product (ECBP) as a feed additive was evaluated in improvement of productivity and immune enhancement against Salmonella Gallinarum (SG). Lohmann Brown chickens proved SG-free were randomly divided into 3 groups of 8 chickens each. Chickens were fed with the experimental diet treatment: T0, Non treatment-commercial feed; T1, commercial feed with 0.5% ECBP; T2, commercial feed with 0.1% Lactobacillus plantarum. In this study, we evaluated the effect of T1 and T2 groups on the body weight and protective efficacy against SG in chickens. The results demonstrated that treatment of T1 group as a feed additive affected significantly body weight gaining in chickens. In addition, T1 group showed a significant different colonization of SG when compared to T2 and T0 groups. We also studied that serum IgG and interferon-γ levels were significantly different compared with other treatment groups. Therefore, we suggest that ECBP can be used as a good candidate of feed additives in chicken industry.

Algunos peligros químicos y nutricionales del consumo de los alimentos de venta en espacios públicos / Some chemical and nutritional dangers of consuming food sales in public spaces

Los alimentos manufacturados y comercializados pueden contener peligros químicos por sustancias adicionadas intencionalmente como los aditivos que utiliza la industria, otros añadidos por el consumidor y contaminantes naturales como metales que se pueden obtener del aire en el espacio público; también se consideran peligrosos los cambios químicos que tienen algunos nutrientes como las grasas y los aceites (lípidos) y el uso excesivo de estas en la dieta. Algunos métodos de cocción empleados y el material de elaboración de los utensilios pueden llevar, a largo plazo, a desarrollar enfermedades crónicas y toxicidad. Este documento aborda aquellos alimentos y productos que se expenden en los espacios públicos, restaurantes, cafeterías y centros gastronómicos. Esta revisión no tiene intención de sancionar el expendio en espacios públicos, pero sí alertar sobre algunos métodos de cocción, el uso de aditivos alimentarios comúnmente utilizados y las prácticas alimentarias poco responsables, para concientizar al consumidor sobre los peligros.

Manufactured and marketed foods may contain chemical hazards intentionally spiked substances such as additives used by industry, others added by the consumer and natural contaminants such as metals that can get air in public spaces; chemical changes taking some nutrients such as fats and oils (lipids) and overuse of these in the diet are also considered hazardous. Some cooking methods employed and material processing utensils can lead to long term, developing chronic diseases and toxicity. This paper addresses those foods and products that are sold in public places, restaurants, cafes and gastronomic centers. This review does not intend to punish the dispensing in public spaces, but warn about some cooking methods, the use of food additives commonly used and little food practices responsible for consumer awareness about the dangers.