ABSTRACT
Introducción: la diabetes tipo 2 es una enfermedad cuya prevalencia se incrementa rápidamente en los países de ingresos medianos y bajos. Siendo los carbohidratos el principal determinante de la glucemia posprandial, se ha evidenciado que existe también influencia de los ácidos grasos sobre las cifras postprandiales de glucosa y lípidos. El objetivo del presente estudio es determinar si los niveles postprandiales de glucosa y lípidos difieren entre un desayuno con ácidos grasos saturados vs ácidos grasos insaturados en pacientes con diabetes mellitus tipo 2 (DMT2). Métodos: Es un estudio de tipo cuasi experimental con diseño cruzado, en el cual se realizó eva-luación antropométrica (peso, talla, IMC, circunferencia de cintura, porcentaje de grasa y músculo) y evaluación bioquímica preprandial y postprandial (glucosa, colesterol total, colesterol HLD, colesterol LDL, triglicéridos) en 30 pacientes adultos con diabetes tipo 2, a los cuales se les administró dos tipos de desayunos isocalóricos, el uno con aporte de ácidos grasos saturados 99,3 Kcal y el otro de ácidos grasos insaturados 113,4 Kcal. Resultados: la ingesta de ácidos grasos saturados produce una mayor elevación de las cifras postpran-diales de glucosa (p=0,01) y no de los lípidos postprandiales. Los ácidos grasos insaturados, permitieron llegar al objetivo de glucosa postprandial recomendada (<140mg/dL), en un mayor porcentaje de pacientes (p=0,02). Conclusiones: el consumo de un desayuno alto en ácidos grasos insaturados permitió un mejor control de las cifras postprandiales de glucosa en comparación con el consumo de un desayuno alto en ácidos grasos saturados. No existió diferencia en las cifras de lípidos posprandiales en los dos tipos de desayuno
Background and objective: type 2 diabetes mellitus is a disease that has been increasing rapidly in low- and middle-income countries, affecting a large population group. Being the carbohydrates, the main determinant of the postprandial glucose elevation, it has been evidenced that there is also an influence of the fatty acids on the postprandial values of glucose and lipids. The aim of the present study is to compare the postprandial levels of glucose and lipids between a breakfast high in saturated fatty acids vs unsaturated fatty acids in patients with T2DM. Materials and methods: it is an cuasi experimental crossover study. We did an anthropometric evaluation (weight, height, BMI, waist circumference, percentage of fat and muscle) and preprandial and postprandial biochemical evaluation (glucose, total cholesterol, HLD cholesterol, LDL cholesterol, Triglycerides) in 30 adults patients with type 2 diabetes, to determine the influence of fatty acids in two different breakfasts with the same caloric load, but each with a different contribution of saturated 99.3 Kcal or unsaturated fatty acids 113.4 Kcal. Results: the intake of a breakfast high in saturated fatty acids produced a higher increase in postprandial glucose values (p = 0.01) and not in postprandial lipids. Unsaturated fatty acids permit attain the goal of postprandial glucose (<140mg /dL) (p = 0.02) in most patients. Conclusions: The intake of high unsaturated fatty acids breakfast allowed a better postprandial glucose control, in comparison to the consumption of a breakfast high in saturated fatty acids. We did not find any difference in postprandial lipids with both types of breakfast.
Subject(s)
Humans , Male , Female , Middle Aged , Aged , Aged, 80 and over , Postprandial Period , Breakfast , Glucose , LipidsABSTRACT
Background: Type 2 diabetes is the result of complex interplay between genetic and environmental factors. Diabetes epidemic is largely due to unhealthy diet and lifestyles. Dietary composition affects both its development and complications because fatty acids influence glucose metabolism by altering cell membrane function, enzyme activity, insulin signalling, and gene expression. Therefore, replacing saturated fats and trans-fatty acids with unsaturated fats has beneficial effects on insulin sensitivity and in reducing the risks of type 2 diabetes. Research has shown that if people with diabetes, together with the health care workers manage diabetes well, that the risk of complications will be greatly reduced or prevented or delayed. This study focused on assessing the prevalence and causes of type 2 diabetes, types of complications patients presented, and the likely preventive interventions given to them in University Teaching Hospital Orlu.Methods: A retrospective study that carried out extensive review of hospital records of adults admitted and treated for type 2 diabetes mellitus from 2015 to 2017 in University Teaching Hospital was done. The review of the adult patients' records lasted for three working weeks. In the review, summaries of causes of diabetes, types of complications and preventive measures health workers provided to the patients were documented.Results: Finding showed that 79 adults made up of 43(54.4%) males and 36(45.6%) female between 41-77 years were admitted and treated for various causes of type 2 diabetes between 2015 and 2017. Most of the patients treated were civil and public servants. The main cause of diabetes mellitus 51(65%) among the patients studied was physical inactivity due to sedentary work. The common complications presented were hypertension, diabetic ulcer, depression and obesity. Health talks and group counselling were the interventions provided. These interventions concentrated on types of healthy dietary intakes and lifestyles the patients should adopt.Conclusions: Regular and sustained health care services that would emphasize healthy diet and lifestyle modifications to reduce the risk factors of type 2 diabetes mellitus should be provided to all patients treated in this hospital. Therefore, obese diabetic patients should be encouraged to engage in physical exercises so as to maintain healthy body weight which is a cornerstone for prevention of type 2 diabetes mellitus.
ABSTRACT
RESUMEN Debido a las consecuencias que presenta en la salud una dieta poco saludable y con gran contenido de grasas trans, se han desarrollado alternativas alimentarias para el cuidado de la salud, entre ellos, los alimentos naturales con el mínimo aporte de carbohidratos y de grasas saturadas. Por lo anterior, se propuso la formulación de oleogeles libre de grasas trans, a partir de emulsiones (w/o), usando aceite de aguacate y sacha inchi, estructurados con diferentes emulsificantes. Se consideró un diseño factorial 3x3, donde se varió el tipo de emulsificante: lecitina, monoesterato de glicerilo y la relación entre el aceite de aguacate y el aceite de sacha inchi para la fase oleosa del sistema oleoestructurado. Se obtuvo un producto con tintes verdosos y amarillos, cuya cromaticidad b* en sistema Cielab es afectado por el tipo de emulsificante, tomando tonalidades más amarillas, cuando se usa la mezcla lecitina-Monoesterato de glicerilo. Las formulaciones, con una relación de aceites 70/30 usando Lecitina, como emulsificante y la formulación con una relación de aceites 80/20 y usando Monoesterato de glicerilo, mostraron los mejores resultados en términos de fuerza firmeza, en contraste con las margarinas comerciales, cumpliendo con los requisitos fisicoquímicos, establecido en las normas vigentes para aceites y margarinas, como son: índice de peróxido (<10m-eq O2/kg de grasa), acidez (<0,8% de ácido oleico) y contenido de humedad (≥16% b.h).
SUMMARY Due to the health consequences of an unhealthy diet with a high content of trans fats, food alternatives for health care have been developed, including natural foods with the minimum amount of carbohydrates and saturated fats. Therefore, the formulation of oleogeles free of trans fats was proposed from (w/o) emulsion using avocado and sacha inchi oil and different emulsifiers. A 3x3 factorial design was used in which the type of emulsifier: lecithin, glyceryl monostearate and the ratio of avocado and sacha inchi oil was varied. A product was obtained with greenish and yellow dyes, whose chromaticity b* is affected by the type of emulsifier, taking more yellow tones when the lecithin-glyceryl monostearate mixture is used. Formulations with a 70/30 ratio of oils using Lecithin as an emulsifier agent and formulation with an 80/20 oil ratio and using glyceryl monostearate showed the best results in terms of firmness in contrast to commercial margarines, meeting the physico-chemical requirements established in the current standards for oils and margarines such as: peroxide value (<10m-eq O2/kg fat), acidity (<0.8% oleic acid) and moisture content (≥ 16% w.b).
ABSTRACT
En Venezuela el maíz blanco representa el principal cultivo por área de siembra, producción y consumo. Uno de los principales subproductos de este rubro es el aceite de maíz, cuyo efecto positivo sobre la salud, por su alta proporción de ácidos grasos insaturados, ha sido ampliamente reconocido. Con el fin de conocer el perfil de ácidos grasos de doce híbridos de maíz blanco sembrados extensivamente en Venezuela y el efecto que distintas localidades de siembra poseen sobre el mismo, se realizaron tres ensayos a escala semicomercial en tres localidades de los estados Portuguesa, Yaracuy y Guárico. Las proporciones de los principales ácidos grasos del aceite crudo de las muestras de grano de distintos híbridos fueron determinados usando cromatografía de gases. Se encontraron diferencias significativas (p<0,01) entre los híbridos para el contenido de los ácidos grasos: araquídico, palmítico, palmitoléico, esteárico, oleico, gadoléico y linoléico; no se encontró diferencias para el ácido linolénico. Adicionalmente, el efecto de las localidades fue altamente significativo para todos los ácidos grasos mencionados. Al correlacionar el contenido de estos ácidos grasos se encontraron relaciones altas y significativas; las relaciones más estrechas fueron: linoleico-oleico (Rho= -0,98**), araquídico-palmítico (Rho= -0,61**), linoleico-esteárico (Rho= -0,61**) y oleico-esteárico (Rho= 0,58**). Los maíces producidos en Venezuela presentaron menores niveles de ácido linoléico y mayores de ácidos palmítico, esteárico y oleico con respecto los maíces referenciados para climas templados. Estas diferencias implican cambios en las propiedades alimenticias del aceite de maíz proveniente de maíces sembrados en Venezuela y deben tomarse en cuenta en el desarrollo de nuevos cultivares y en el procesamiento industrial con fines de aprovechamiento de aceites.
In Venezuela, white corn is the most important crop regarding production, harvest area and consumption. One of its main by-products is corn oil, whose positive effect on health caused by the high content of unsaturated fatty acids has been widely recognized. In order to characterize the fatty acids profile of twelve white grained maize hybrids extensively grown in Venezuela, and the effect that divergent localities has on this profile, three semi commercial scale trials where established in Portuguesa, Yaracuy and Guárico states. Proportions of the main fatty acids in the raw oil of the different grain samples were determined using gas chromatography. Significant differences (p<0,01) between hybrids were found for arachidic, palmitic, stearic, oleic, gadoleic and linoleic acids; non significant differences were found for linolenic acid. Significant differences between localities were found for all the fatty acids evaluated. High and significant correlations between fatty acids content were found; the most important relations were: linoleic-oleic (Rho= -0,98**), arachidic-palmitic (Rho= -0,61**), linoleic-stearic (Rho= -0,61**) and oleic-stearic (Rho= 0,58**). Corn produced in Venezuela presents lower levels of linoleic and higher levels of palmitic, stearic and oleic acids than the levels found in temperate corn. These differences involve significant changes in the nutritional properties of Venezuelan corn oil that should be considered in the development of new cultivars and industrial processes for oil production.