Differences in gut microbiota among primary school students with different levels of sugar sweetened beverage consumption / 中国学校卫生

Objective@#To explore the differences in the gut microbiota of primary school students with different levels of sugar sweetened beverage intake, so as to provide scientific evidence for better identification of health risks in children and the development of targeted health policies.@*Methods@#In June 2022, a total of 192 healthy primary school students from Chengdu were selected using a stratified cluster random sampling method. The sugar sweetened beverage intake was assessed through a dietary frequency questionnaire. Based on the median daily sugar sweetened beverage intake, primary school students were categorized into a low intake group ( n =96) and a high intake group ( n =96). The gut microbiota in fresh fecal samples from the two groups of primary school students was analyzed using 16S rRNA high throughput sequencing, and the diversity and community structure differences in the gut microbiota were compared.@*Results@#Children in the low intake group had a sugar sweetened beverage intake of (21.3±1.6) mL/d, while the high intake group had an intake of (269.6±37.3) mL/d. Diversity analysis results showed that there were no statistically significant differences between the low intake and the high intake group in terms of α diversity metrics: Observed_otus index [298.50 (259.75, 342.25), 305.50 (244.25, 367.75)], Goods_coverage index [1.00 (1.00, 1.00), 1.00 (1.00, 1.00)], Chao index [304.18 (260.75, 348.78), 305.88 (245.68, 370.88)], Shannon index [5.88 (5.29, 6.45), 5.71 (4.89, 6.28)] and Simpson index [0.95 (0.91, 0.97), 0.94 (0.88, 0.97)] ( Z =-0.64, -0.76, -0.54, -1.76, -1.67, P >0.05). Furthermore, no statistically significant difference was observed in β diversity between the two groups ( R 2=0.006, P >0.05). At the genus level, the abundance of Blautia [0.033 (0.018, 0.055)] and Fusicatenibacter [0.009 (0.005, 0.015)] were higher in the low intake group compared to the high intake group [0.024 (0.013, 0.041),0.006 (0.003, 0.011)]and differences were statistically significant ( Z =-2.52, -2.81, P <0.05). LEfSe analysis highlighted intergroup differences primarily in Blautia, Fusicatenibacter and Sarcina( LDA= 3.56,3.12,3.53, P <0.05).@*Conclusions@#There is no significant difference in the diversity and overall structure of the gut microbiota in primary school students with different levels of sugar sweetened beverage intake. However, there are species variations at the genus level. The information can serve as a scientific basis for identifying health risks in primary school students and formulating targeted health strategies.

Association of sugar sweetened beverage consumption with insomnia and depressive symptoms among first grade middle school students from Yunnan Province / 中国学校卫生

Objective@#To investigate the association of sugar sweetened beverage (SSB) consumption with insomnia and depressive symptoms among first grade middle school students from Yunnan Province, so as to provide evidence to guide interventions for the treatment of these symptoms in this population.@*Methods@#From October to December 2022, 8 500 firstgrade middle school students from 11 counties in Yunnan Province were selected by cluster random sampling. Depressive symptoms, SSB consumption, and insomnia symptoms among students were evaluated by the Child Depression Scale (CDI), dietary frequency questionnaire, and Insomnia Severity Index (ISI). A Logistic regression model was employed to analyze the relationship between SSB consumption, insomnia, depressive symptoms, and their interaction effects among students.@*Results@#The detection rate of depressive symptoms was 28.3%, and having insomnia symptoms ( OR=6.07, 95%CI =5.46-6.75), consuming carbonated beverages ( OR=1.20, 95%CI =1.08-1.34), tea ( OR=1.13, 95%CI =1.02-1.25), energy drinks ( OR=1.36, 95%CI =1.23-1.50), and other beverages ( OR=1.32, 95%CI =1.19-1.45) were positively correlated with depressive symptoms among first grade middle school students ( P < 0.05). Carbonated beverages (additive effect: OR=2.96, 95%CI =2.72-3.22, multiplicative effect: OR=4.75, 95%CI =4.25- 5.32 ), fruit drinks (additive effect: OR=2.61, 95%CI =2.40-2.82; multiplicative effect: OR=4.43, 95%CI =3.94-4.97), tea (additive effect: OR=2.70, 95%CI =2.47-2.89; multiplicative effect: OR=4.34, 95%CI =3.86-4.89), energy drinks (additive effect: OR=2.82, 95%CI =2.61-3.05; multiplicative effect: OR=4.48, 95%CI =3.92-5.12), sweetened milk (additive effect: OR= 2.73, 95%CI =2.06-2.96; multiplicative effect: OR=4.61, 95%CI =4.12-5.17) and other beverages (additive effect: OR= 2.73 , 95%CI =2.53-2.95; multiplicative effect: OR=4.56, 95%CI =4.00-5.20) had both additive and multiplicative effects with insomnia, and increased the risk of depressive symptoms in first grade middle school students ( P <0.01).@*Conclusions@#The interaction between the consumption of SSB and insomnia symptoms may increase the risk of depressive symptoms among first grade middle school students in Yunnan Province. It is necessary to advocate middle school students to reduce SSB intake, in order to decrease the occurrence of depressive symptoms among this population.

Cantidad, estabilidad y digestibilidad de hidratos de carbono tras el proceso de extrusión: Impacto sobre el índice glicémico de harinas de consumo habitual en Chile

Las harinas de trigo, maíz, lentejas y arroz son elementales para la formulación de distintos alimentos de alto consumo en la población chilena. El proceso de extrusión es ampliamente utilizado por la industria alimentaria para generar propiedades que permitan la reconstitución instantánea de harinas. Sin embargo, dicho proceso tecnológico; afecta la cantidad, la estabilidad y la digestibilidad de los hidratos de carbono (CHO) del ingrediente alimentario. Estas propiedades nutricionales impactan directamente en la respuesta glicémica de los individuos y en el índice glicémico (IG) de los alimentos. La presente revisión analiza el efecto de la extrusión sobre las propiedades nutricionales de los CHO de alimentos elaborados a partir de harinas de consumo habitual en Chile. Factores como la temperatura, y en menor grado, la humedad y velocidad utilizadas en el proceso de extrusión, junto con el origen del grano utilizado, determinan las propiedades nutricionales de CHO presente en harinas extruidas. El estudio, control y estandarización de estas variables operacionales permitiría estandarizar la elaboración industrial de productos extruidos, impactando favorablemente; sobre la velocidad de hidrólisis de almidón y el IG de harinas de trigo, maíz, lentejas o arroz; y de alimentos formulados a partir de ellas.

Flours from wheat, corn, lentils, and rice are essential for the formulation of various high-consumption foods in the Chilean population. The extrusion process is widely used by the food industry to generate properties that allow for the instant reconstitution of flours. However, this technological process affects the nutritional properties of the carbohydrates (CHO) in the food ingredient, including quantity, stability, and digestibility; characteristics that directly impact the glycemic response of individuals and the glycemic index of foods. This review analyzes the effect of extrusion on the nutritional properties of CHO in foods made from commonly consumed flours in Chile. Factors such as temperature, and to a lesser extent, humidity, and speed used in the extrusion process, along with the origin of the grain used, determine the healthy properties of CHO in extruded flours. The utility of adjusting the mentioned variables in the extrusion process would allow for the standardization of industrial scaling in the production of extruded foods that would positively impact the starch hydrolysis rate and glycemic index of wheat, corn, lentil, or rice flours, and foods formulated from them.

Carbohydrate-based quality consistency evaluation of Saposhnikoviae Radix / 中国中药杂志

This study aims to evaluate the quality consistency of Saposhnikoviae Radix based on carbohydrates, and explore the potential of carbohydrates as the internal quality control indicators of Saposhnikoviae Radix. The total polysaccharides were quantified by UV-Vis spectrophotometry and the molecular weight range of the polysaccharides was determined by high performance gel-permeation chromatography-evaporative light scattering detection(HPGPC-ELSD). The monosaccharides in polysaccharides and the free monosaccharides were quantified by high performance liquid chromatography-UV detection(HPLC-UV), and the oligosaccharides and fructose were quantified by high performance liquid chromatography-evaporative light scattering detection(HPLC-ELSD). The carbohydrate-based quality of Saposhnikoviae Radix was compared among 45 batches of commercial samples and 13 batches of self-collected samples. The results showed that the molecular weight distribution, monosaccharide composition, oligosaccharide, and free monosaccharide composition were similar in the 58 batches of samples. The average content of total polysaccharides, oligosaccharides, and total free monosaccharides in commercial samples were 39.66, 148.79, and 68.62 mg·g~(-1), respectively. The content showed significant differences among batches, with the highest differences of 3.51, 1.75, and 2.58 times, respectively. The RSD of the relative ratios of monosaccharides in the polysaccharides in commercial samples reached 28%-45%. The average content of total polysaccharides, oligosaccharides, and total free monosaccharides in self-collected samples were 68.07, 145.76, and 42.04 mg·g~(-1), respectively, with the inter-region differences of 2.88, 1.88, and 1.07 times, respectively. The RSD of the relative ratios of monosaccharides in polysaccharides in self-collected samples ranged from 8.2% to 59%. The total polysaccharides and total free monosaccharides in self-collected samples were 1.72 times higher and 1.63 times lower, respectively, than those in commercial samples. The content of oligosaccharides was similar between self-collected samples and commercial samples. To sum up, carbohydrates are one of the material bases for the internal quality consistency of Saposhnikoviae Radix. The qualitative characteristics of polysaccharides and the quantitative characteristics of polysaccharides and oligosaccharides are related to the origin of medicinal materials. Moreover, the quantitative characteristics of polysaccharides and free monosaccharides may be related to the storage conditions. Carbohydrates are potential indicators for the quality control of Saposhnikoviae Radix and deserve attention.

Synthesis of cello-oligosaccharides which promotes the growth of intestinal probiotics by multi-enzyme cascade reaction / 生物工程学报

Soluble cello-oligosaccharide with 2-6 oligosaccharide units is a kind of oligosaccharide with various biological functions, which can promote the proliferation of intestinal probiotics such as Bifidobacteria and Lactobacillus paracei. Therefore, it has a regulatory effect on human intestinal microbiota. In this study, a Cc 01 strain was constructed by expressing cellodextrin phosphorylase (CDP) in Escherichia coli. By combining with a previously constructed COS 01 strain, a three-enzyme cascade reaction system based on strains COS 01 and Cc 01 was developed, which can convert glucose and sucrose into cello-oligosaccharide. After optimization, the final titer of soluble cello-oligosaccharides with 2-6 oligosaccharide units reached 97 g/L, with a purity of about 97%. It contained cellobiose (16.8 wt%), cellotriose (49.8 wt%), cellotetrose (16.4 wt%), cellopentaose (11.5 wt%) and cellohexose (5.5 wt%). When using inulin, xylo-oligosaccharide and fructooligosaccharide as the control substrate, the biomass (OD600) of Lactobacillus casei (WSH 004), Lactobacillus paracei (WSH 005) and Lactobacillus acidophilus (WSH 006) on cello-oligosaccharides was about 2 folds higher than that of the control. This study demonstrated the efficient synthesis of cello-oligosaccharides by a three-enzyme cascade reaction and demonstrated that the synthesized cello-oligosaccharides was capable of promoting intestinal microbial proliferation.

Association between sugar-sweetened beverage consumption and physical fitness index among college students / 中国学校卫生

Objective@#To understand the association between sugar sweetened beverage consumption with physical fitness index among college students, so as to provide a reference for the improvement and intervention of college students physical fitness.@*Methods@#From September to December 2021, a total of 5 520 college students from universities in Jilin, Anhui, Jiangxi, Xinjiang, and Shanghai, were surveyed with sugar sweetened beverage consumption and physical fitness using stratified cluster sampling. One way ANOVA and Logistic regression analysis were used to analyze the association between sugary drink consumption and physical fitness index (PFI).@*Results@#The frequencies of sugar-sweetened beverage consumption among college students were 10.3% , 67.2%, 13.9% , and 8.6% for 0, 1-3, 4-5, and ≥ 6 times/week, respectively. The differences in waist circumference, grip strength, standing long jumping, sit and reach, 50-meter running, and 1 000/800 meter running performance were statistically significant among college students with varying sugar-sweetened beverage consumption ( F =8.67, 7.22, 11.20, 13.47, 3.98, 2.86 , P <0.05). Logistic regression analysis showed that those who had sugary drinks 4-5 times/week, ≥ 6 times/week had a higher risk of low PFI compared to those who reported no sugary drinks ( OR =1.48, 1.56, P <0.05). With respect to gender, the risk of low PFI was also higher among male students who consumed sugary drinks ≥6 times/week ( OR =2.01, P <0.05), while there was no significant difference among female students.@*Conclusion@#Sugar-sweetened beverage consumption is negatively associated with the physical fitness index among college students with significant gender differences. College students, especially males, should be targeted to improve health literacy, reduce the consumption of sugar-sweetened beverages, so as to improve physical fitness.

Chemical constituents and their α-glucosidase inhibitory activities of seeds of Moringa oleifera / 中国中药杂志

The chemical constituents of the seeds of Moringa oleifera were isolated and purified by using Sephadex LH-20, Toyo-pearl HW-40F, silica gel, ODS, and MCI column chromatography. The structures of compounds were identified by high-resolution mass spectrometry, ~1H-NMR, ~(13)C-NMR, HMQC, HMBC, and ~1H-~1H COSY, as well as physicochemical properties of compounds and literature data. Twelve compounds were isolated from 30% ethanol fraction of the seeds of M. oleifera and identified as ethyl-4-O-α-L-rhamnosyl-α-L-rhamnoside(1), ethyl-3-O-α-L-rhamnosyl-α-L-rhamnoside(2),(4-hydroxybenzyl)ethyl carbamate(3),(4-aminophenyl)acetic acid(4), ethyl-α-L-rhamnoside(5), methyl-α-L-rhamnoside(6), moringapyranosyl(7), 2-[4-(α-L-rhamnosyl)phenyl]methyl acetate(8), niaziridin(9), 5-hydroxymethyl furfural(10), 4-hydroxybenzeneacetamide(11), and 4-hydroxybenzoic acid(12). Among them, compounds 1 and 2 are two new compounds, compound 3 is a new natural product, and compounds 4-5 were yielded from Moringa plant for the first time. All compounds were evaluated for α-glucosidase inhibitory activity in vitro. Compound 10 showed excellent inhibitory activity with IC_(50) of 210 μg·mL~(-1).

Variations in nutritional profile of honey produced by various species of genus Apis / Variações no perfil nutricional do mel produzido por várias espécies do gênero Apis

Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey's nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Resumo Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Variations in nutritional profile of honey produced by various species of genus Apis / Variações no perfil nutricional do mel produzido por várias espécies do gênero Apis

The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honey’s nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Variations in nutritional profile of honey produced by various species of genus Apis

Abstract The medicinal attributes of honey appears to overshadow its importance as a functional food. Consequently, several literatures are rife with ancient uses of honey as complementary and alternative medicine, with relevance to modern day health care, supported by evidence-based clinical data, with little attention given to honeys nutritional functions. The moisture contents of honey extracted from University of Veterinary and Animal Sciences, Lahore honey bee farm was 12.19% while that of natural source was 9.03 ± 1.63%. Similarly, ash and protein contents of farmed honey recorded were 0.37% and 5.22%, respectively. Whereas ash and protein contents of natural honey were 1.70 ± 1.98% and 6.10 ± 0.79%. Likewise fat, dietary fiber and carbohydrates contents of farmed source documented were 0.14%, 1.99% and 62.26% respectively. Although fat, dietary fiber and carbohydrates contents of honey taken from natural resource were 0.54 ± 0.28%, 2.76 ± 1.07% and 55.32 ± 2.91% respectively. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Glucose and fructose contents of honey taken out from honeybee farm were 27% and 34% but natural source were 22.50 ± 2.12% and 28.50 ± 3.54%. Similarly, sucrose and maltose contents of farmed honey were 2.5% and 12% while in natural honey were 1.35 ± 0.49% and 8.00 ± 1.41% respectively. The present study indicates that such as moisture, carbohydrates, sucrose and maltose contents were higher farmed honey as compared to the natural honey. In our recommendation natural honey is better than farmed honey.

Resumo Os atributos medicinais do mel parecem ofuscar sua importância como alimento funcional. Consequentemente, várias literaturas estão repletas de usos antigos do mel como medicina complementar e alternativa, com relevância para os cuidados de saúde modernos, apoiados por dados clínicos baseados em evidências, com pouca atenção dada às funções nutricionais do mel. O teor de umidade do mel extraído da Universidade de Veterinária e Ciências Animais, fazenda de abelhas de Lahore, foi de 12,19%, enquanto o de fonte natural foi de 9,03 ± 1,63%. Da mesma forma, os teores de cinzas e proteínas do mel cultivado foram de 0,37% e 5,22%, respectivamente. Já os teores de cinzas e proteínas do mel natural foram de 1,70 ± 1,98% e 6,10 ± 0,79%. Da mesma forma, os teores de gordura, fibra dietética e carboidratos de origem cultivada documentados foram de 0,14%, 1,99% e 62,26%, respectivamente. Embora os teores de gordura, fibra alimentar e carboidratos do mel retirado dos recursos naturais fossem de 0,54 ± 0,28%, 2,76 ± 1,07% e 55,32 ± 2,91%, respectivamente. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Os conteúdos de glicose e frutose do mel retirado da fazenda de abelhas foram de 27% e 34%, mas a fonte natural foi de 22,50 ± 2,12% e 28,50 ± 3,54%. Da mesma forma, os teores de sacarose e maltose no mel cultivado foram de 2,5% e 12%, enquanto no mel natural foram de 1,35 ± 0,49% e 8,00 ± 1,41%, respectivamente. O presente estudo indica que os teores de umidade, carboidratos, sacarose e maltose foram maiores no mel cultivado em comparação ao mel natural. Em nossa recomendação, o mel natural é melhor que o mel de cultivo.

Sugar sweetened beverages knowledge and associated factors among primary and middle school students in Shenzhen / 中国学校卫生

Objective@#To explore the status of sugar sweetened beverages(SSBs) and its associated factors among primary and middle school students in Shenzhen, providing reference for nutrition and health education.@*Methods@#A random number table and convenience sampling method was used to select 40 135 primary and middle school students aged 6-18 years in Shenzhen. Data was collected to investigate their SSBs knowledge and associated factors.@*Results@#The proportion of SSBs knowledge score less than 60 points, between 60-79 points and 80-100 points were 5.6%, 41.9% and 52.4%. Multivariate analysis showed that age(4-6 grade, junior middle and high school), gender(female), parents education(high school or vocational schools, colleges and universities as bachelors, masters or doctors), students pay attention to the ingredient list (seldom, none), parental dissuasion or reward behavior (only forced dissuasion, giving no dissuasion, occasional reward, no reward), and the storing beverages at home (seldom, none) were associated with total SSBs knowledge score and milk containing beverage knowledge score ( β =-0.79，-1.19，-1.74，0.58， 1.20 ，1.81，2.98，3.13，2.70，4.85，6.34,6.41，-0.99，-0.78，-1.81，-2.40，5.85，6.26，0.61，1.92， P <0.05). Age(4-6 grade, junior middle and high school), gender(female), father s education background(with colleges and universities as bachelor, masters or doctors), mother s education background(high schools or vocational schools, colleges and universities as bachelors, masters or doctors), parents dissuation behaviors(giving no dissuation), parents rewarding behavior(seldom, none), storing beverages at home(seldom, none) were associated with the total SSBs knowledge score and milk containing beverage knowledge score( β =-0.68， -0.92 ，-0.49，0.26，0.51，1.05，1.09，0.90，1.93，2.62，2.55，-0.68，0.93，1.13，0.21，0.92， P <0.05).@*Conclusion@#Primary and middle school students have moderate to high level of SSBs knowledge. It is necessary for students and their parents to learn more SSBs related nutrition healthy knowledge, and to reduce home availability of SSBs.

Sugar sweetened beverages knowledge and associated factors among primary and middle school students in Shenzhen / 中国学校卫生

Objective@#To explore the status of sugar sweetened beverages(SSBs) and its associated factors among primary and middle school students in Shenzhen, providing reference for nutrition and health education.@*Methods@#A random number table and convenience sampling method was used to select 40 135 primary and middle school students aged 6-18 years in Shenzhen. Data was collected to investigate their SSBs knowledge and associated factors.@*Results@#The proportion of SSBs knowledge score less than 60 points, between 60-79 points and 80-100 points were 5.6%, 41.9% and 52.4%. Multivariate analysis showed that age(4-6 grade, junior middle and high school), gender(female), parents education(high school or vocational schools, colleges and universities as bachelors, masters or doctors), students pay attention to the ingredient list (seldom, none), parental dissuasion or reward behavior (only forced dissuasion, giving no dissuasion, occasional reward, no reward), and the storing beverages at home (seldom, none) were associated with total SSBs knowledge score and milk containing beverage knowledge score ( β =-0.79，-1.19，-1.74，0.58， 1.20 ，1.81，2.98，3.13，2.70，4.85，6.34,6.41，-0.99，-0.78，-1.81，-2.40，5.85，6.26，0.61，1.92， P <0.05). Age(4-6 grade, junior middle and high school), gender(female), father s education background(with colleges and universities as bachelor, masters or doctors), mother s education background(high schools or vocational schools, colleges and universities as bachelors, masters or doctors), parents dissuation behaviors(giving no dissuation), parents rewarding behavior(seldom, none), storing beverages at home(seldom, none) were associated with the total SSBs knowledge score and milk containing beverage knowledge score( β =-0.68， -0.92 ，-0.49，0.26，0.51，1.05，1.09，0.90，1.93，2.62，2.55，-0.68，0.93，1.13，0.21，0.92， P <0.05).@*Conclusion@#Primary and middle school students have moderate to high level of SSBs knowledge. It is necessary for students and their parents to learn more SSBs related nutrition healthy knowledge, and to reduce home availability of SSBs.

Pre-exercise meal on oxidation of energy substrates during maximal exercise test in non-trained individuals

ABSTRACT Objective: This study aimed to compare the influence of a high carbohydrate meal versus high-fat meal on the oxidation of substrates during an exercise incremental test. Materials and methods: Ten untrained male subjects underwent two days of the protocol. Randomly, they received a high carbohydrate meal or a high-fat meal, receiving the other one in the next protocol. On both days, they performed an incremental treadmill test, with heart rate and maximal oxygen consumption to estimate the oxidation of substrates. Results: The high-fat meal showed an increase in the absolute amount of oxidized fat along with the incremental test (P < 0.05; effect size = 0.9528), and a reduction in the respiratory exchange ratio at low intensities (P < 0.05; effect size = 0.7765). Conclusions: The meals presented no difference when compared to maximum oxidation point of substrates, the oxidation rate of substrates over time, and heart rate. A pre-test high-fat meal in untrained individuals was shown to be a modulating factor of total oxidized fats throughout the exercise, although it did not exert a significant effect on the rate of this oxidation over time.

Residual gastric volume in morbidly obese diabetics after an overnight fasting or 3 hours of a carbohydrate-enriched supplement: a randomized crossover pilot study / Volume gástrico residual em diabéticos obesos mórbidos após jejum noturno ou 3 horas de suplemento enriquecido com carboidratos: um estudo piloto cruzado randomizado

ABSTRACT BACKGROUND: To reduce the risk of regurgitation during anesthesia for elective procedures, residual gastric volumes (RGV) have traditionally been minimized by overnight fasting. Prolonged preoperative fasting presents some adverse consequences and has been abandoned for most surgical procedures, except for obese and/or diabetic patients. AIMS: The aim of this study was to assess the RGV in morbidly obese diabetic patients after traditional or abbreviated fasting. METHODS: This study was approved by the Ethics Committee for Research with Human Beings from the Federal University of Mato Grosso, under number 179.017/2012. This is a prospective, randomized, and crossover design study in eight morbidly obese type II diabetic patients. RGV was measured endoscopically after either traditional overnight fasting of at least 8 hours, or after abbreviated fasting of 6 hours for solids and 3 hours for a drink containing water plus 25 g (12.5%) of maltodextrin. Data were expressed as mean and range and differences were compared with paired t-tests at p<0.05. RESULTS: The study population had a mean age of 41.5 years (28-53), weight of 135 kg (113-196), body mass index of 48.2 kg/m2 (40-62.4), and type II diabetes for 4.5 years (1-10). The RGV after abbreviated fasting was 21.5 ml (5-40) vs 26.3 ml (7-65) after traditional fasting. This difference was not significant (p=0.82). CONCLUSIONS: Gastric emptying in morbidly obese diabetic patients is similar after either traditional or abbreviated fasting with a carbohydrate drink.

RESUMO RACIONAL: Para reduzir o risco de regurgitação durante a anestesia para procedimentos eletivos, os volumes gástricos residuais (VRG) têm sido tradicionalmente minimizados com jejum noturno. O jejum pré-operatório prolongado tem algumas consequências adversas e tem sido abandonado para a maioria dos procedimentos cirúrgicos, com exceção de pacientes obesos e/ou diabéticos. OBJETIVOS: O objetivo deste estudo foi avaliar o VRG em pacientes diabéticos obesos mórbidos após jejum tradicional ou abreviado. MÉTODOS: Este estudo foi aprovado pelo Comitê de Ética em Pesquisa com Seres Humanos da Universidade Federal de Mato Grosso, sob o número 179.017/2012. Este é um projeto prospectivo, randomizado e cruzado em 8 pacientes diabéticos tipo II com obesidade mórbida. O VRG foi medido endoscopicamente após jejum noturno tradicional (pelo menos 8 horas) ou após jejum abreviado (6 horas para sólidos e 3 horas para uma bebida contendo água mais 25 g (12,5%) de maltodextrina). Os dados são expressos como média e variação e as diferenças foram comparadas com testes t pareados em p<0,05. RESULTADOS: A população estudada tinha 41,5 (28-53) anos de idade, peso médio de 135 (113-196) kg, índice de massa corporal (IMC) de 48,2 (40-62,4) kg/m2 e diabetes tipo II de 4,5 (1-10) anos. O VRG após o jejum abreviado foi de 21,5 (5-40) ml versus 26,3 (7-65) ml após o jejum tradicional. Essa diferença não foi significativa (p=0,82). CONCLUSÕES: O esvaziamento gástrico em pacientes diabéticos obesos mórbidos é semelhante após jejum tradicional ou abreviado com uma bebida com carboidrato.

Association between carbohydrate quality index and dietary patterns, sleep quality, anxiety level, and depression symptoms: A cross-sectional study

Aim: This study was conducted to determine the relationship between carbohydrate quality and sleep quality, depression, anxiety, stress and anthropometric measurements. Methods: The carbohydrate quality was calculated using the total fiber intake, ratio of whole grains to total grains, the ratio of solid carbohydrates to total carbohydrates, and the glycemic index. Sleep status was determined using the Pittsburgh Sleep Quality Index (PSQI) and nutritional status was determined by taking a 1-day food consumption record and food consumption frequency. Results: It was found that 20% of the participants with the highest carbohydrate quality had the highest sleep quality and the lowest body mass index. Conclusion: Adults should be informed that the quality of carbohydrates that they consume, was associated with better sleep quality and some micronutrients (potassium, magnesium, vitamin A-D-K-C-B1-B6, Folate) but no significant correlation was found between anxiety, depression, and stress scores

Objetivos: Este estudio se realizó para determinar la relación entre la calidad de los carbohidratos y la calidad del sueño, la depresión, la ansiedad, el estrés y las medidas antropométricas. Métodos: La calidad de los carbohidratos se calculó utilizando la ingesta total de fibra, la proporción de granos integrales a granos totales, la proporción de carbohidratos sólidos a carbohidratos totales y el índice glucémico. El estado del sueño se determinó utilizando el índice de calidad del sueño de Pittsburgh (PSQI) y el estado nutricional se determinó tomando un registro de consumo de alimentos de un día y la frecuencia de consumo de alimentos. Resultados: Se encontró que el 20% de los participantes con la mayor calidad de carbohidratos tenían la mejor calidad de sueño y el índice de masa corporal más bajo. Conclusión: Se debe informar a los adultos que la calidad de los carbohidratos que consumen, se asoció con una mejor calidad del sueño y algunos micronutrientes (potasio, magnesio, vitamina A-D-K-C-B1-B6, folato), pero no se encontró una correlación significativa entre las puntuaciones de ansiedad, depresión y estrés.

Recomendaciones para la práctica clínica sobre el manejo de la actividad física, ejercicio y deporte en niños, niñas y adolescentes con diabetes mellitus tipo 1 / Management of type 1 diabetes mellitus about physical activity, exercise and sports in children and adolescents

La presente recomendación busca brindar un marco de seguridad para la prescripción de actividad física en niños, niñas y adolescentes con diabetes mellitus tipo 1 (DM1), considerando la evaluación de las situaciones que puedan presentarse antes, durante y después de su práctica. Incluye las estrategias terapéuticas sobre el tipo de ejercicio, el control glucémico capilar (o mediante el uso de monitoreo continuo de glucosa, MCG) y la adecuación de la insulinoterapia y de la ingesta de hidratos de carbono. Se prioriza que, para optimizar los beneficios del ejercicio como parte del tratamiento de la DM1, es importante una completa y constante educación diabetológica para el paciente y sus cuidadores brindada por un equipo interdisciplinario entrenado en el manejo integral de niños, niñas y adolescentes con DM1.

These recommendations seek to provide a safety framework for the prescription of physical activity in children and adolescents with DM1, considering the evaluation of the situations that may arise before, during and after the practice of physical activity. It includes therapeutic strategies on the type of exercise, intensive capillary glycemic control or through the use of continuous glucose monitoring (CGM) and the adequacy of insulin therapy and carbohydrate intake. It is prioritized that to optimize the benefits of exercise as part of the treatment of DM1, a complete and constant diabetes education is important, provided by an interdisciplinary team trained in the comprehensive management of children and adolescents with DM1

Recomendaciones para la práctica clínica sobre el manejo de la actividad física, ejercicio y deporte en niños, niñas y adolescentes con diabetes mellitus tipo 1 / Management of type 1 diabetes mellitus about physical activity, exercise and sports in children and adolescents

Resumen La presente recomendación busca brindar un marco de seguridad para la prescripción de actividad física en niños, niñas y adolescentes con diabetes mellitus tipo 1 (DM1), considerando la evaluación de las situaciones que puedan presentarse antes, durante y después de su práctica. Incluye las estrategias terapéuticas sobre el tipo de ejercicio, el control glucémico capilar(o mediante el uso de monitoreo continuo de glucosa, MCG) y la adecuación de la insulinoterapia y de la ingesta de hidratos de carbono. Se prioriza que, para optimizar los beneficios del ejercicio como parte del tratamiento de la DM1, es importante una complete y constant educación diabetológica para el paciente y sus cuidadores brindada por un equipo interdisciplinario entrenado en el manejo integral de niños, niñas y adolescentescon DM1.

Abstract These recommendations seek to provide a safety framework for the prescription of physical activity in children and adolescents with DM1, considering the evaluation of the situations that may arise before, during and after the practice of physical activity. It includes therapeutic strategies on the type of exercise, intensive capillary glycemic control or through the use of continuous glucose monitoring (CGM) and the adequacy of insulin therapy and carbohydrate intake. It is prioritized that to optimize the benefits of exercise as part of the treatment of DM1, a complete and constant diabetes education is important, provided by an interdisciplinary team trained in the comprehensive management of children and adolescents with DM1.

Carbohydrate profiling & glycaemic indices of selected traditional Indian foods

Background & objectives: Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols. Methods: Twelve food preparations made of millets, wheat, maize and pulses were evaluated for nutrient composition including detailed carbohydrate profiling and tested for GI in healthy volunteers using standard methodology. Capillary blood glucose responses for the test foods containing 50 g available carbohydrates were recorded and compared to the reference food (50 g glucose). GI was calculated from the incremental area under the curve (IUAC) for the test and reference foods. Results: Available carbohydrate content of the food preparations ranged between 13.6 and 49.4 g per cent. Maize roti showed the highest total dietary fibre (7.5 g%). White chick pea ‘sundal’ showed highest resistant starch content (3.95 g%). Amongst the 12 test foods, five fell in the high GI category (finger millet balls, sorghum, pearl millet and maize roti), four in the medium GI category (sorghum idli, wheat dosa, methi roti and adai) and three in the low GI category (broken wheat upma, white peas sundal and white chick peas sundal). Interpretation & conclusions: Merely being a whole grain-based food does not qualify for a lower GI. The method of processing, food structural integrity and preparation could influence the GI. The type and quality of fibre are important than the quantity of fibre alone. Judicious planning of accompaniments using low GI legumes may favourably modify the glycaemic response to high GI foods in a meal.

Effect of preoperative oral carbohydrate on gastric emptying in patients undergoing laparoscopic cholecystectomy / 中华麻醉学杂志

Objective:To evaluate the effect of preoperative oral carbohydrate on gastric emptying in the patients undergoing laparoscopic cholecystectomy.Methods:One hundred patients of both sexes, aged 18-64 yr, with body mass index of 18-30 kg/m 2, of American Society of Anesthesiologists physical status Ⅰ or Ⅱ, were divided into 2 groups ( n=50 each) using the random number table method: control group (group C) and preoperative oral carbohydrate group (group P). Patients underwent solid food fasting after 20: 00 on the night before surgery in both groups and drinking fasting after 21: 30 on the night before surgery in group C. Group P received 800 ml of 12.5% oral carbohydrate at 21: 30 on the night before surgery and 400 ml of oral similar carbohydrate from 5: 00 to 5: 30 in the morning before surgery.All the patients underwent ultrasound examination of the gastric sinus at 7: 30 on the operation day (2 h after oral carbohydrate, T 1) to determine the nature of gastric contents according to the qualitative analysis of images, and Perlas grade was performed, and the cross-sectional area (CSA) of the gastric sinus in a semi-sitting position and right lateral decubitus position was calculated, and gastric volume (GV) and gastric volume to weight ratio (GV/W) were calculated.For solids in the stomach or GV > 1.5 ml/kg was defined as a full stomach.Patients assessed as a full stomach at T 1 underwent antrum ultrasonography again before induction of anesthesia (at 3 h after oral carbohydrate, T 2). The occurrence of satiety at T 1 and T 2 in each group was recorded.The patient′s hunger score, thirst score, and satisfaction score during fasting were recorded at T 2.The reflux aspiration, occurrence of nausea and vomiting at 24 h after operation, postoperative time to first flatus and postoperative total length of hospital stay were recorded. Results:Compared with group C, the CSA in a semi-sitting position, CSA, GV and GV/W ratio in a right lateral decubitus position, incidence of satiety, and Perlas grade were significantly increased at T 1 ( P<0.05), no significant change was found in the incidence of satiety at T 2 ( P>0.05), preoperative hunger and thirst scores were significantly decreased, satisfaction scores were increased, the incidence of nausea and vomiting was decreased at 24 h after surgery, and the postoperative time to first flatus was shortened ( P<0.05), and no significant change in the postoperative total length of hospital stay was found in group P ( P>0.05). Conclusions:Oral carbohydrates before laparoscopic cholecystectomy may result in delayed gastric emptying in the patients with cholelithiasis, and the time window for oral carbohydrates can be appropriately shifted forward (3 h before surgery).

Associations between sugar sweetened beverage intake and emotional and behavioral problems in preschoolers / 中国学校卫生

Objective@#To explore the consumption of sugar sweetened beverages (SSBs) and its association with behavioral problems in Chinese preschool children, and to provide a scientific basis for the prevention of behavioral problems of children.@*Methods@#A total of 7 634 children aged 3-6 years were chosen from kindergartens in 3 cities (Yangzhou, Xuzhou, Zhenjiang) in the lower reaches of Yangtze River using method of cluster sampling during October to November in 2017. Parental or guardian questionnaires were used to obtain information regarding child consumption of SSBs. The Strengths and Difficulties Questionnaire (SDQ) was used to assess children s emotional and behavioral problems. Multivariate Logistic regression model was used to explore the association between different SSBs intake frequency and children s behavioral problems.@*Results@#A total of 5 509(72.2%) consumed SSBs less than once a day, 830(10.9%) reported SSBs consumption once a day, and 1 295(16.9%) had 2 times or more intake of sugar sweetened beverages per day. After adjusting for confounding factors including age, sex, BMI, family financial status, parental education, screen time, sleep duration, and physical activities duration, multiple Logistic regression model revealed that intake of SSBs once a day was associated with an increased risk of hyperactivity disorder ( OR =1.26, 95% CI =1.01-1.57) and SDQ total difficulties ( OR =1.44, 95% CI =1.14-1.82) in boys and with an increased risk of emotional symptoms ( OR=1.34, 95%CI =1.02-1.76), conduct problems ( OR=1.53, 95%CI =1.18-2.00), hyperactivity disorder ( OR=1.79, 95%CI =1.42-2.27) and prosocial behavior ( OR=1.48, 95%CI =1.14-1.91) in girls. Intake of SSBs≥2 times per day was associated with an increased risk of emotional symptoms ( OR=1.28, 95%CI =1.02-1.59) and SDQ difficulties ( OR=1.30, 95%CI =1.07-1.58) in boys and not with behavioral problems in girls.@*Conclusion@#Sex differences are observed with respect to the association between SSBs intake and behavioral problems in preschoolers, but no significant dose response relationship was observed. More longitudinal studies are needed to further explore the association between SSBs intake and behavioral problems in preschool children as well as the underlying physiological mechanisms in future.