Antitumor and Complementary Effects of Original Konjac Jelly Mixed with Soymilk, Cheese and Vitamin C for Cisplatin-resistant Bladder Cancer / 日本補完代替医療学会誌

In this study, we aimed to develop foods with antitumor and complementary effects against cisplatin (CDDP)-resistant bladder cancer. UMUC3, a human bladder cancer cell line was exposed to CDDP and cultured over a prolonged period to prepare UMUC3-CR, a CDDP-resistant subline. Androgen receptor mRNA expression was high in the UMUC3-CR subline. Genistein and vitamin C suppressed UMUC3-CR tumor growth. Additionally, the liberal intake of cheese in parental cell UMUC3-transplanted mice was associated with prolonged survival. Therefore, we created konjac jelly (KIK300) containing soy milk, cheese, and vitamin C as the main ingredients. Liberal administration of KIK300 to UMUC3-CR-transplanted mice suppressed tumor growth and reduced vascular endothelial growth factor mRNA expression. Furthermore, we observed no weight loss in the animals, their skin condition improved, and exercise capacity was improved. In conclusion, this study suggests that KIK300 may show antitumor and complementary effects on CDDP-resistant bladder cancer.

Desempeño financiero del sector de elaboración de productos lácteos en Colombia (2014-2019) / Financial performance of the dairy production sector in Colombia (2014-2019) / Desempenho financeiro do setor de processamento de laticínios na Colômbia (2014-2019)

RESUMEN La investigación presentada en este artículo tiene como objetivo evaluar el desempeño financiero del sector elaboración de productos lácteos en Colombia en el período 2014-2019, aplicando como metodología el análisis estático y de tendencias de indicadores contables y de gestión de valor que miden su crecimiento, eficiencia, eficacia, efectividad, valor económico agregado (EVA) y valor de mercado agregado (VMA). Se encuentra que este sector crece en ventas, activos y utilidad neta; y logra rendimientos fluctuantes sobre su patrimonio, siguiendo el comportamiento de la eficacia en el control de erogaciones, aumentada por el uso de un apalancamiento financiero positivo. No obstante, este sector destruye EVA en tres años, con una pérdida residual importante en el 2015, que hace que su VMA resulte negativo. El EVA sigue la dirección del rendimiento después de impuestos del activo neto operacional, que en promedio es inferior al costo de capital. Estos hallazgos pueden complementarse con estudios semejantes para grupos homogéneos en edad, tamaño, organización jurídica y zona geográfica. CLASIFICACIÓN JEL G10, M40, L66

ABSTRACT The objective of the research presented in this article is to evaluate the financial performance of the dairy production sector in Colombia in the 2014-2019 period, applying as a methodology the static and trend analysis of accounting and value management indicators that measure its growth, efficiency, efficacy effectiveness, economic value added (EVA) and market value added (MVA). It is found that this sector grows in sales, assets and net income; and achieves fluctuating returns on its equity, following the behavior of efficiency in the control of expenditures, increased by the use of positive financial leverage. However, this sector destroys EVA in three years, with a significant residual loss in 2015, which makes its MVA negative. The EVA follows the direction of the after-tax return on operating net assets, which on average is less than the cost of capital. These findings can be complemented with similar studies for homogeneous groups in age, size, legal organization and geographical area. JEL CLASSIFICATION GI0, M40, L66

RESUMO A pesquisa apresentada neste artigo visa avaliar o desempenho financeiro do setor de processamento de laticínios na Colômbia no período 2014-2019, aplicando como metodologia a análise estática e de tendências dos indicadores contábeis e de gestão de valor que medem seu crescimento, eficiência, eficácia, efetividade, valor agregado econômico (EVA) e valor agregado de mercado (MVA). Verifica-se que este setor cresce em vendas, ativos e lucro líquido; e atinge retornos flutuantes sobre o patrimônio líquido, seguindo o comportamento de eficiência no controle de despesas, ampliado pelo uso de alavancagem financeira positiva. Entretanto, este setor destrói o EVA em três anos, com uma perda residual significativa em 2015, o que torna seu AMV negativo. O EVA segue a direção do retorno após impostos sobre o ativo operacional líquido, que em média é inferior ao custo de capital.BEstas descobertas podem ser complementadas por estudos semelhantes para grupos homogêneos em idade, tamanho, organização legal e área geográfica. CLASSIFICAÇÃO JEL GI0, M40, L66

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese / Aceitação sensorial e composição físico-química de queijo minas frescal misto

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale ('moderately liked' to 'extremely liked'), and the aroma attribute scored was above 7 ('I enjoyed regularly' to 'moderately liked'). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

O leite de búfala possui maior porcentagem de todos os componentes tornando-o uma matéria-prima adequada com potencial para fornecer um maior rendimento e qualidade nutricional na produção de queijo. No entanto, o leite de búfalo não está disponível regularmente ao longo do ano devido a diferentes condições de manejo. Assim, para garantir a oferta de produtos lácteos com leite de búfala independentemente da época, a adição de leite bovino pode ser vista como uma alternativa. Logo, este trabalho teve como objetivo testar o efeito da mistura do leite de búfalo e bovino na elaboração do queijo Minas Frescal por meio de análises físico-químicas e sensoriais e obtenção do rendimento economico. A matéria-prima foi analisada quanto aos parâmetros: acidez titulável, densidade, gordura, sólidos totais e sólidos totais desengordurados. Três variedades de queijo Minas Frescal foram elaboradas a partir de três formulações: 100% de leite de búfala, 100% de leite bovino e da mistura de 50% de cada leite. Os queijos foram submetidos aos métodos Gavimetric e Gerber para obtenção de umidade e gordura, bem como, indiretamente, para obtenção de matéria gorda no extrato seco. Para o leite bovino e de búfala, os parâmetros avaliados (acidez titulável, densidade, gordura, sólidos totais e sólidos totais desengordurados) estavam de acordo com a legislação brasileira e parâmetros descritos na literatura. Para os queijos bovino, misto e de búfala, foram obtidos, respectivamente, para: umidade (74,04; 60,93 e 63,61), gordura na matéria seca (44,35; 42,23 e 46,03) e rendimento econômico (27, 20,8 e 24,2) indicando maior rendimento o queijo Minas Frescal bovino e maior teor de gordura para o queijo búfalo. A aceitação global do queijo Minas Frescal misto foi significativamente superior ao do queijo bovino e bubalino. Os parâmetros de cor, aparência, textura, sabor e aceitabilidade global foram acima de 8 pontos (entre "gostei moderadamente" e "extremamente gostei") e o atributo aroma obteve pontuação acima de 7 ("gostei regularmente" para "gostei moderadamente"). Portanto, a elaboração do queijo Minas Frescal da mistura de leite bovino ao búfalo demonstrou potencial para atender as demandas do mercado consumidor.

Processamento e caracterização de creme de queijo coalho com óleo de peixe / Processing and characterization of coalho cheese cream with fish oil

O óleo de peixe é fonte de ômega 3, que atua no combate, prevenção e/ou tratamento de doenças crônicas. O queijo coalho é bastante consumido no Nordeste brasileiro, e na forma de creme adicionado de óleo de peixe torna-se uma nova alternativa para o consumidor. Assim, objetivou-se desenvolver e avaliar formulações de creme de queijo coalho (CQQ) com orégano, com ou sem óleo de peixe. Inicialmente, foi realizada uma pesquisa com 70 consumidores de queijo, seguida da elaboração de três formulações de CQQ (F1: sem óleo de peixe; F2: com 0,54g óleo de peixe; F3: com 1,08g de óleo de peixe). Obtidos os CQQs, as formulações (F1, F2 e F3) foram avaliadas no que se refere a: fungos, coliformes totais e termotolerantes, estafilococus coagulase positiva e Salmonella sp; aceitação e preferência sensorial; composição centesimal, fenólicos totais, atividade antioxidante, pH, acidez total titulável e valor calórico. O sabor foi o fator mais importante na escolha de um produto, sendo o ômega 3 (54,28%) e o orégano (57,14%) escolhidos pela maioria dos entrevistados. Todas as formulações estavam seguras microbiologicamente e apresentaram a mesma aceitabilidade e preferência sensorial. A aceitabilidade variou entre 7,43 a 8,13. As formulações de CQQ são de acordo com a legislação, desnatadas (1,77 a 2,66% de lipídios), têm muito alta umidade (≥55%) e baixa acidez (3,12 a 3,28g ácido lácteo/100g), e apresentaram expressiva atividade antioxidante e potencial para comercialização (índice de aceitação ≥70%). Os CQQs são viáveis para incorporação de óleo de peixe, sendo um produto fonte de ômega 3 e que pode apresentar propriedade funcional. (AU)

Fish oil is a source of omega 3 that acts in the fight, prevention and/or treatment of chronic diseases. Coalho cheese is largely consumed in the Northeastern Brazil, and in the form of cream added with fish oil it becomes a new alternative to consumers. Thus, the aim of this study was to develop and assess coalho cheese cream (CCC) formulations added with oregano, with or without fish oil. Firstly, a survey was conducted with 70 cheese consumers, followed by the preparation of three CCC formulations (F1: without fish oil; F2: with 0.54g of fish oil; F3: with 1.08g of fish oil). The CCC formulations (F1, F2 and F3) were analyzed for fungi, total and thermotolerant coliforms, coagulase-positive staphylococci, and Salmonella sp.; acceptability and sensory preference were also assessed, as well as the centesimal composition, total phenols, antioxidant activity, pH, total titratable acidity and calories. Taste was the most important factor in the choice of the product, being omega 3 (54.28%) and oregano (57.14%) chosen by the majority of the participants. All formulations were microbiologically safe and had the same acceptability and sensory preference. The acceptability index varied from 7.43 to 8.13. The CCC formulations are in conformity with legislation, are low fat (1.77 to 2.66% of lipids), have high moisture (>55%) and low acidity (3.12 to 3.28g of lactic acid/100g), and have an expressive antioxidant activity and marketing potential (acceptability was >70%). The CCCs are viable for incorporation of fish oil, being an omega-3 source product with functional property. (AU)

Evaluación del contenido nutricional de productos lácteos en programa de alimentación venezolano / Evaluation of the nutritional content of dairy products in the Venezuelan food program

En Venezuela se distribuyen productos lácteos en polvo a través de los Comité Locales de Abastecimiento y Producción (CLAP). Con el objetivo de evaluar la composición nutricional de catorce marcas de productos lácteos provenientes de industrias mexicanas y distribuidos en Venezuela, se realizó un estudio descriptivo y transversal, con muestreo a conveniencia de 14 marcas de lácteos obtenidas en hogares beneficiados del área metropolitana de Caracas-Venezuela. Se cotejó la información presentada en el rotulado del producto y se efectuó un análisis químico de la composición nutricional. Los valores obtenidos se compararon utilizando como referencia a la norma COVENIN. En el etiquetado se encontró que sólo 2 marcas se denominan producto lácteo y el 43% de las marcas expresan el mismo contenido nutricional en el rótulo. En la analítica química se encontró inexactitud con la información presentada en el etiquetado nutricional. El análisis de componentes principales seguido de un conglomerado jerárquico permitió diferenciar 4 clúster o grupos: 2 reales y 2 ideales. La mayoría de los productos analizados son significativamente más altos en carbohidratos y sodio (p<0,05), además de bajos en proteínas y calcio (p<0,05). En conclusión, todas las muestras evaluadas incumplen la normativa correspondiente, al presentar irregularidades en la denominación del producto e informar valores que no se corresponden con el contenido nutricional resultante de los análisis químicos(AU)

In Venezuela, powdered milk products are distributed through the Local Supply and Production Committee (CLAP). The objective was to evaluate the nutritional composition of fourteen brands of dairy products from Mexican industries distributed in Venezuela, a descriptive and cross-sectional study was conducted, with convenience sampling of 14 brands of dairy products obtained in households benefiting from the Caracas Metropolitan area - Venezuela. The information presented in the product labeling was checked and a chemical analysis of the nutritional composition was performed. The values obtained were compared using the COVENIN standard as a reference. In the labeling, it was found that only 2 brands are called dairy products and 43% of the brands express the same nutritional content on the label. The chemical analysis showed inaccuracy with the information presented in the nutritional labeling. The analysis of principal components followed by a hierarchical conglomerate allowed us to differentiate 4 clusters or groups: 2 real and 2 ideal. Most of the products analyzed are significantly higher in carbohydrates and sodium (p <0.05), as well as low in protein and calcium (p <0.05). In conclusion, all the samples evaluated fail to comply with the corresponding regulations, presenting irregularities in the product name and reporting values that do not correspond to the nutritional content resulting from chemical analyzes(AU)

Viabilidade de bactéria lática em bebida láctea fermentada adicionada em albedo de maracujá

A conversão do soro líquido em bebidas lácteas é uma das mais atrativas opções para as indústrias devido à simplicidade do processo, a possibilidade de uso dos equipamentos já existentes na usina de beneficiamento de leite reduzindo custos, além da redução de problemas relativos ao seu descarte. O objetivo do presente estudo, portanto, foi desenvolver formulações de bebida láctea acrescida de albedo de maracujá e Lactobacillus casei e verificar o efeito prebiótico do albedo de maracujá na viabilidade do probiótico. Foram elaboradas bebidas lácteas com L. casei e diferentes concentrações do albedo de maracujá (1, 2 e 3%). Os produtos foram avaliados quanto às características físico-quimicas e microbiológicas nos tempos 0, 15 e 30 dias de fabricação, além da verificação da fibra (albedo de maracujá) no crescimento de bactérias láticas. Quanto às análises de umidade, acidez, gordura e proteína, não houve diferença significativa entre as amostras. A contagem de coliformes totais e termotolerantes indicaram que os produtos foram elaborados de acordo com as Boas Práticas de Fabricação e a contagem de bactérias láticas nas amostras com albedo de maracujá e L. casei foi superior quando comparada ao controle, podendo ser um produto potencialmente probiótico.

The conversion of liquid whey into dairy drinks is one of the most attractive options for the industry due to the simplicity of the process, the possibility of using existing equipment in the milk processing plant, reducing costs and reducing the problems related to its disposal. Therefore, the objective of the present study was to develop formulations of milk beverage plus passion fruit albedo and Lactobacillus casei and to verify the prebiotic effect of passion fruit albedo on probiotic viability. Milk drinks with L. casei and different concentrations of passion fruit albedo (1, 2 and 3%) were elaborated. The products were evaluated for the physico-chemical and microbiological characteristics at the 0, 15 and 30 days of manufacture, as well as the verification of the fiber (passion fruit albedo) in the growth of lactic acid bacteria. Regarding the analyzes of the evaluation, moisture, acidity, fat and protein, there was no significant difference between the samples. The total and thermotolerant coliforms counts indicated that the products were elaborated according to the Good Manufacturing Practices and the lactic acid bacteria counts in the albedo samples of passion fruit and L. casei were superior when compared to the control, can be potentially probiotic product.

Viabilidade de bactéria lática em bebida láctea fermentada adicionada de albedo de maracujá

A conversão do soro líquido em bebidas lácteas é uma das mais atrativas opções para as indústrias devido à simplicidade do processo, a possibilidade de uso dos equipamentos já existentes na usina de beneficiamento de leite reduzindo custos, além da redução de problemas relativos ao seu descarte. O objetivo do presente estudo, portanto, foi desenvolver formulações de bebida láctea acrescida de albedo de maracujá e Lactobacillus casei e verificar o efeito prebiótico do albedo de maracujá na viabilidade do probiótico. Foram elaboradas bebidas lácteas com L. casei e diferentes concentrações do albedo de maracujá (1, 2 e 3%). Os produtos foram avaliados quanto às características físico-químicas e microbiológicas nos tempos 0, 15 e 30 dias de fabricação, além da verificação da fibra (albedo de maracujá) no crescimento de bactérias láticas. Quanto às análises de umidade, acidez, gordura e proteína, não houve diferença significativa entre as amostras. A contagem de coliformes totais e termotolerantes indicaram que os produtos foram elaborados de acordo com as Boas Práticas de Fabricação e a contagem de bactérias láticas nas amostras com albedo de maracujá e L. casei foi superior quando comparada ao controle, podendo ser um produto potencialmente probiótico

The conversion of liquid whey into dairy drinks is one of the most attractive options for the industry due to the simplicity of the process, the possibility of using existing equipment in the milk processing plant, reducing costs and reducing the problems related to its disposal. Therefore, the objective of the present study was to develop formulations of milk beverage plus passion fruit albedo and Lactobacillus casei and to verify the prebiotic effect of passion fruit albedo on probiotic viability. Milk drinks with L. casei and different concentrations of passion fruit albedo (1, 2 and 3%) were elaborated. The products were evaluated for the physico-chemical and microbiological characteristics at the 0, 15 and 30 days of manufacture, as well as the verification of the fiber (passion fruit albedo) in the growth of lactic acid bacteria. Regarding the analyzes of the evaluation, moisture, acidity, fat and protein, there was no significant difference between the samples. The total and thermotolerant coliforms counts indicated that the products were elaborated according to the Good Manufacturing Practices and the lactic acid bacteria counts in the albedo samples of passion fruit and L. casei were superior when compared to the control, can be potentially probiotic product

Dairy product intake and influencing factors in residents of Shanghai / 中华流行病学杂志

Objective To understand the dairy product intake in residents of Shanghai,its seasonal changes and the influencing factors.Methods A group of representative residents was surveyed and followed up in four seasons in Shanghai during 2012-2014.Information of the dairy product intake was collected by food frequency questionnaire.Results Liquid milk and yogurt were the main dairy products consumed by the residents of Shanghai.The annual dairy product intake rate was 41.8％,and the median of dairy intake of milk was 145.3 g/d,accounting for 48.4％ of reference dietary intake value,and only 4.5％ of people's diary product intake reached intake reference value.The area specific differences in intake rate of liquid milk,yogurt and total dairy product intake were significant in four seasons and in whole year (P＜0.05).The area specific differences in total dairy product intake were significant (P＜0.05) in spring,summer and winter.In general,it was shown that dairy product intake in urban area was higher than that in suburban area and in rural area.The data of Shanghai and urban area showed that the total dairy product intake was significant different among four seasons (P＜0.05),but no significant difference was observed among four seasons in suburban and rural areas.The logistic regression analysis results showed that people with average household income higher than local average level or higher education levels were more likely to consume dairy products daily.People who reported to have good health status or sleep quality were more likely to drink milk compared to those who have worse health status or sleep quality (P＜0.05).Conclusions Even though dairy product intake rate and volume have been improved in residents in Shanghai,it is still stay at lower level,especially in rural area.To promote consumption of dairy products,it is necessary to control diary product price from macro perspective,and strengthen healthy education about the importance of dairy product intake and guide residents to select suitable dairy products.

Dairy product intake and influencing factors in residents of Shanghai / 中华流行病学杂志

Objective To understand the dairy product intake in residents of Shanghai,its seasonal changes and the influencing factors.Methods A group of representative residents was surveyed and followed up in four seasons in Shanghai during 2012-2014.Information of the dairy product intake was collected by food frequency questionnaire.Results Liquid milk and yogurt were the main dairy products consumed by the residents of Shanghai.The annual dairy product intake rate was 41.8％,and the median of dairy intake of milk was 145.3 g/d,accounting for 48.4％ of reference dietary intake value,and only 4.5％ of people's diary product intake reached intake reference value.The area specific differences in intake rate of liquid milk,yogurt and total dairy product intake were significant in four seasons and in whole year (P＜0.05).The area specific differences in total dairy product intake were significant (P＜0.05) in spring,summer and winter.In general,it was shown that dairy product intake in urban area was higher than that in suburban area and in rural area.The data of Shanghai and urban area showed that the total dairy product intake was significant different among four seasons (P＜0.05),but no significant difference was observed among four seasons in suburban and rural areas.The logistic regression analysis results showed that people with average household income higher than local average level or higher education levels were more likely to consume dairy products daily.People who reported to have good health status or sleep quality were more likely to drink milk compared to those who have worse health status or sleep quality (P＜0.05).Conclusions Even though dairy product intake rate and volume have been improved in residents in Shanghai,it is still stay at lower level,especially in rural area.To promote consumption of dairy products,it is necessary to control diary product price from macro perspective,and strengthen healthy education about the importance of dairy product intake and guide residents to select suitable dairy products.

Perfil tecnológico de iogurtes "tipo grego": rotulagem e marketing / Technological profile of "greek type" yogurts: labeling and marketing

Após o processo de dessoragem, o iogurte tipo Grego, torna-se mais espesso e cremoso. As informações impressas nos rótulos de alimentos destinam-se a identificar a origem, a composição e as características nutricionais constituindo-se, portanto, em elemento fundamental para a saúde pública. O objetivo deste trabalho foi verificar a procedência, composição, formas de conservação e validade dos iogurtes gregos, bem como o marketing e o nível de conformidade das informações obrigatórias de rotulagem. Foram coletados 25 rótulos de diferentes marcas expostas à venda em supermercados na cidade do Rio de Janeiro, no período de julho a dezembro de 2015. Quanto à origem, 56% das amostras tinham sua origem em indústrias produtoras localizadas em São Paulo, 24% em Minas Gerais, 12% no Paraná. Dessas amostras, 48% informavam a temperatura de conservação entre 1ºC e 10ºC e instruíam o consumidor a consumir o produto imediatamente após aberto. O prazo de validade calculado variou entre 40 e 51 dias. Percebe-se, na observação dos rótulos, o marketing relacionado ao termo grego, que parece exercer grande influência na escolha destes tipos de iogurtes, uma vez que este termo sempre desctaca-se nos rótulos por cores contrastantes ou pelo tamanho das letras que superaram em alguns rótulos o nome de venda e marca dos produtos.

Perfil do consumidor do leite de cabra na cidade de viçosa - MG / Consumer profile of goat's milk in the city of Viçosa - MG

O leite de cabra é fonte de macro e micronutrientes essenciais para o crescimento, desenvolvimento e manutenção da saúde. Dentre as espécies produtoras de leite, a cabra vem se destacando como alternativa, principalmente para pequenas criações ou criações familiares. O leite de cabra, pelo seu valor nutritivo, é amplamente conhecido e sua importância na alimentação de crianças e adultos tem sido destacada em vários trabalhos do mundo. O presente estudo teve por objetivo, portanto, avaliar o perfil do consumidor de leite de cabra na cidade de Viçosa ­ MG por meio de aplicação de questionário na seção de laticínios de diversos mercados da cidade. Os resultados mostram que as rendas familiares dos entrevistados influenciaram na compra do leite de cabra, pois este produto possui um elevado custo comparado com o de vaca. Em relação à compra do produto, 45,9% dos entrevistados responderam que não gostam do cheiro do leite de cabra, 34,11% alegam a falta de oferta do mesmo, 18,82% acham o preço alto e 1,17% alegam que este produto é consumido somente por crianças. Como a procura na cidade de Viçosa ­ MG pelo leite de cabra é baixa, dificilmente esse produto é encontrado em padarias e panificadoras. A maioria dos consumidores adquirem o produto direto do consumidor por um preço mais acessível do que nos mercados. Com a realização deste trabalho, conclui-se que a maioria dos entrevistados não consomem o leite de cabra porque não gostam do produto e que é necessário conscientizar a população viçosense quanto aos seus benefícios.

Conocimientos, gustos y prácticas sobre el consumo de lácteos en una población escolar de la ciudad de Medellín-Colombia / Knowledge, preference and practices on dairy intake in schoolchildren from Medellin-Colombia

Antecedentes: el consumo de lácteos es importante para la salud y el desarrollo de los niños, sin embargo en países en desarrollo no se alcanza la recomendación de la OMS de 180 L/persona/ año. Objetivos: determinar los conocimientos, gustos y prácticas de consumo de productos lácteos comparativamente con el de gaseosas, en población escolar de la ciudad de Medellín. Materiales y métodos: estudio descriptivo exploratorio de tipo transversal, en el que participaron 384 niños, entre 7 y 12 años, de nueve instituciones educativas. Se efectuó el análisis de los datos aplicando la técnica multivariada MANOVA con contraste canónico ortogonal, empleando el paquete estadístico SAS versión 9.0. Resultados: se encontró un consumo de lácteos de 135,5 L/persona/año, sin diferencia estadística entre sexos (p=0,53) ni entre niveles socioeconómicos (p=0,17). Frente a los conocimientos sobre el consumo de lácteos, solo 38,2% de los niños conoce la cantidad diaria recomendada y 42% el aporte nutricional. Para el 60,4% de los niños, la principal motivación al consumo de lácteos es el sabor. Se encontró un consumo de gaseosas y refrescos de 132,7 L/persona/ año. Conclusiones: es necesario mejorar los conocimientos de los niños sobre la importancia del consumo de lácteos para la salud, utilizando campañas educativas para fomentar su consumo.

Introduction: Dairy products intake is important for children's health and development. However, in developing countries, it does not reach WHO recommendation; 180 L/person/y. Objective: To determine the knowledge, preference and practices associated with dairy products intake in school population from Medellin, comparing with soft drinks intake. Methods: personal interviews were obtained from 384 children, 7 and 12 y old, from 9 elementary schools. Differences between dairy and soft drink were evaluated by MANOVA, using SAS version 9.0. Results: Mean dairy products intake was 135.5 L/person/y. Differences between gender (p=0.53), or socio-economical level (p=0.17) were not detected. Only 38.2% of children know daily products intake recommendation and 42% knows its nutritional content. Taste was the main motivation for intake in 60.4% of children. Mean soft drink intake was and 137.7 L/person/y. Conclusions: It is necessary to enhance students' knowledge about the importance of dairy products' for health, and to implement educational campaigns to promote their consumption.

Rapid detection of aflatoxin M1 in milk powder and milk based on up-converting phosphor technology / 军事医学

Objective To develop and evaluate an up-converting phosphor technology-based lateral flow assay ( UPT-LF) for detection of aflatoxin M1(AFM1) in milk powder and milk.Methods AFM1-UPT-LF was established with up-converting phosphor ( UCP) nano-particles as the bio-label of competitive mode based LF assay .Sensitivity, quantitative ability and precision were evaluated using simulated AFM 1-postive samples with serial standard concentrations .The qualita-tive and quantitative detection performance of AFM 1-UPT-LF was evaluated with reference to liquid chromatography-mass spectrography ( LC-MS) to detect samples of milk powder and milk simultaneously .Results AFM1-UPT-LF could conduct qualitative and quantitative detection without sample pretreatment within 20 min.The detection limit of AFM1-UPT-LF reached 0.1 μg/kg in milk powder and 0.3 μg/L in milk.There was good linearity ranging from 0.1 to 0.7 μg/kg and 0.3 to 0.7 μg/L for milk powder and milk, respectively.The sensitivity, specificity and receiver operating characteristic ( ROC) area under the curve ( AUC) of AFM1-UPT-LF for qualitative result could meet the need of national standards for AFM1 limit in dairy products.After statistical analysis, there was no significant difference (milk powder: t=0.66, P>0.05;milk:t=1.01, P>0.05) between AFM1-UPT-LF and LC-MS for quantitative detection .Conclusion The good qualitative and quantitative detection performance of AFM 1-UPT-LF for milk powder and milk makes possible on-site rapid detection of AFM1 in dairy products quantitatively .

Qualidade nutricional e estabilidade oxidativa de manteigas produzidas do leite de vacas alimentadas com cana-de-açúcar suplementada com óleo de girassol / Nutritional quality and oxidative stability of butter obtained from cows fed sugar-cane supplemented with sunflower oil

O objetivo deste estudo foi avaliar o perfil de ácidos graxos (AG), os índices de qualidade nutricional e a estabilidade oxidativa (EO) de manteigas produzidas do leite de vacas alimentadas com dietas à base de cana-de-açúcar contendo níveis crescentes de óleo de girassol (OG): 0 (controle); 1,5; 3,0 e 4,5% da matéria seca (MS). O perfil de AG das manteigas foi analisado por cromatografia gasosa, e a EO foi determinada utilizando-se o equipamento Rancimat®, modelo 743, operado a 120ºC e fluxo de ar de 20L/h. As concentrações dos AG rumênico (CLA cis-9, trans-11), vacênico (C18:1 trans-11) e oleico (C18:1 cis-9) na gordura das manteigas foram aumentadas em 867, 687 e 148%, respectivamente, à medida que se aumentou de 0 para 4,5% o nível de OG na dieta. Por outro lado, as concentrações dos AG saturados de cadeia média foram linearmente reduzidas (P<0,0001) na gordura das manteigas, em razão do incremento de OG nas dietas. Quanto aos índices de qualidade nutricional, houve redução linear (P<0,0001) no índice de aterogenicidade e no de trombogenicidade e aumento da relação entre AG hipo e hipercolesterolêmicos, em resposta ao aumento do nível de OG na dieta. Consistente com o incremento (P<0,0001) nas concentrações totais dos AG mono e poli-insaturados, a EO da gordura das manteigas foi linearmente reduzida (P<0,0001) em razão do incremento de OG nas dietas. Concluiu-se que a suplementação com OG melhorou a qualidade nutricional das manteigas produzidas do leite de vacas Holandês x Gir devido a mudanças positivas no perfil de AG da gordura. Entretanto, tais mudanças na composição dos AG da gordura foram acompanhadas de redução da EO das manteigas, associada à menor vida de prateleira.

The objective of this study was to evaluate the fatty acid (FA) profile, nutritional quality and oxidative stability (OE) indexes of butter obtained from milk of cows fed sugar cane-based diets containing increasing levels of sunflower oil (SO): 0 (Control); 1.5; 3.0 and 4.5% of diet DM. The butter FA profile was analyzed by gas chromatography and OE was determined using the Rancimat® equipment (model 743) operated at 120ºC and air flow of 20 L/h. The concentrations of rumenic acid (cis-9 trans-11 CLA), vaccenic acid (trans-11 C18:1) and oleic acid (cis-9 C18:1) in butter fat were increased by 867, 687 and 148%, respectively, as the dietary SO level increased from 0 to 4.5%. In contrast, the concentrations of medium chain saturated FA were linearly reduced (P<0.05) in butter fat from cows fed increasing levels of SO. Regarding the butter nutritional quality, a linear decrease (P<0.0001) in atherogenicity and thrombogenicity indexes and a linear increase (P<0.0001) in the hypocholesterolemic/ hypercholesterolemic ratio were observed compared to control, 1.5, 3.0 and 4.5% SO, respectively. Consistent with the increased (P<0.0001) concentration of mono and polyunsaturated FA, the OE of butter fat was linearly reduced (P<0.0001) as the dietary SO level increased. It was concluded that diet supplementation with SO improved the nutritional quality of butter fat of Holstein x Gir dairy cows as a result of positive changes in milk FA profile. However, these changes in milk FA composition were accompanied by a reduction in the SO of butter, which in turn is associated with a shorter shelf life.

Calcium supplementation, bone mineral density and bone mineral content. Predictors of bone mass changes in adolescent mothers during the 6-month postpartum period

We determined the effect of calcium supplementation on bone mineral density (BMD) and bone mineral content (BMC) and identified predictors of bone mass changes in adolescent mothers 6 months postpartum. A prospective, analytical, clinical study was performed in adolescent mothers (≤19 years old; n=37) from La Plata, Argentina. At 15 days postpartum, mothers were randomly assigned into one of two groups and started with calcium supplementation; one group received dairy products (932 mg Ca; n=19) and the other calcium citrate tablets (1000 mg calcium/day; n=18). Weight, height and dietary intake were measured and BMD was determined by DEXA at 15 days (baseline) and 6 months postpartum. BMC, total body BMD and BMD were assessed in lumbar spine, femoral neck, trochanter and total hip. Regression models were used to identify the relationship of total body BMD and BMC with independent variables (calcium supplementation, months of lactation, weight at 6 months, percent weight change, lean mass at 6 months, percent lean mass change, total calcium intake). Results showed that changes in BMD and BMC at the different sites were similar in both groups, and changes in percent body weight and total calcium intake were the main predictive factors. In conclusion, the effect of calcium was similar with either form of supplementation, i.e., dairy products or tablets, and changes in percent body weight and total calcium intake were predictors of total body BMD and BMC changes.

Suplementación con calcio, densidad mineral ósea y contenido mineral óseo. Predictores de cambios en la masa ósea en madres adolescentes a los 6 meses postparto. El objetivo del estudio fue determinar el efecto de dos formas de suplementare calcio sobre la densidad mineral ósea (DMO) y el contenido mineral óseo (CMO), e identificar predictores de cambios en la masa ósea en madres adolescentes a los 6 meses postparto. Se realizó un estudio prospectivo, analítico y clínico en madres adolescentes (≤19 años; n=37) de la ciudad de La Plata, Argentina. A partir de los 15 días postparto, las adolescentes fueron distribuidas al azar en 2 grupos y comenzaron con la suplementación con calcio; un grupo recibió productos lácteos (932 mg Ca; n=19) y el otro citrato de calcio (1000 mg calcio/día; n=18). Se midió peso, altura y consumo de alimentos y se determinó la DMO por DEXA a los 15 días (línea de base) y a los 6 meses postparto. También se determinó CMO, DMO corporal total y DMO de columna lumbar, cuello femoral, trocánter y cadera total. Se usaron modelos de regresión para identificar relaciones entre DMO corporal total y CMO con variables independientes (tipo de suplementación, meses de lactancia, peso a los 6 meses, porcentaje de cambio de peso, masa magra a los 6 meses, porcentaje de cambio de masa magra, consumo total de calcio). Los resultados muestran que los cambios en DMO y CMO en los distintos sitios fueron similares en ambos grupos, y que los cambios en los porcentajes de peso corporal e ingesta total de calcio fueron los principales factores predictivos. En conclusión, el efecto del calcio fue similar tanto con productos lácteos como con comprimidos. Los cambios porcentuales en peso corporal e ingesta total de calcio resultaron factores predictivos de los cambios de la DMO corporal total y el CMO.

Brotes de infección por histeria monocytogenes: una revisión de las vías que llevan a su aparición / Listeria monocytogenes outbreaks: a review of the routes that favor bacterial presence

Listeria monocytogenes is a foodborne pathogen that causes serious invasive illness, mainly in certain well-defined high-risk groups, including immunocompromised patients, pregnant women and neonates. L. monocytogenes primarily causes abortion, septicaemia or infections of the central nervous systems. Listeriosis outbreaks have mostly been linked to consumption of raw milk or cheese made of unpasteurized milk. Previous outbreaks of listeriosis have been linked to a variety of foods especially processed meats (such as hot dogs, deli meats, and páté). The public health importance of listeriosis is not always recognized, particularly since listeriosis is a relatively rare disease compared with other common foodborne illnesses such as salmonellosis or botulism. However, because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to foodborne illness: second after salmonellosis. Changes in the manner food is produced, distributed and stored have created the potential for widespread outbreaks involving many countries. The pasteurization of raw milk, which destroys L. monocytogenes, does not eliminate later risk ofL. monocytogenes contamination in dairy producís. Extensive work has been ongoing in many countries during the last decade to prevent outbreaks and decrease the incidence of listeriosis. A marked reduction has occurred in its incidence in some of these countries during the 1990s, suggesting a relationship between preventive measures and reduction on human cases listeriosis.

Listeria monocytogenes es un patógeno que cuando se encuentra en los alimentos, puede causar serias enfermedades, principalmente en grupos de alto riesgo como inmunocomprometidos, mujeres embarazadas y neonatos. Listeria monocytogenes es una importante causa de abortos, septicemia o infección del SNC. Antiguamente, los brotes se vinculaban con una gran variedad de alimentos, especialmente carnes procesadas (salchichas, paté, productos precocidos); en la actualidad, la mayoría se vinculan al consumo de leche cruda o quesos elaborados con leche sin pasteurizar. La importancia de la listeriosis para la salud pública no siempre es reconocida, sobre todo porque es una enfermedad relativamente rara, en comparación con otras más comunes como la salmonelosis. Sin embargo, debido a su alta tasa de letalidad, la listeriosis se encuentra entre las causas más frecuentes de muerte por enfermedades transmitidas por alimentos ocupando la segunda posición, después de la salmonelosis. Los cambios en la forma de producción, almacenamiento y distribución de los alimentos han propiciado diversos brotes. En las últimas décadas, muchos países han encaminado intensos trabajos hacia la prevención de la listeriosis; la notable reducción de su incidencia en la década del '90, sugiere una relación positiva con las medidas implementadas.

Lifestyle in Relation to Increase in Weight in Korean Middle-aged Men

BACKGROUND: The relationship of lifestyle and socioeconomic factors with weight change over 4 years in Korean middle-aged group was assessed. METHODS: A total of 1,167 men, aged 40~59 years, were selected from the Health Promotion Center of Ulsan University Hospital during the period of Jan. 2000 through Mar. 2000. Including anthropometric measures, designed questionnaires were administered concern lifestyle behavior topics with cigarette smoking, exercise, alcohol consumption, dairy product consumption and socioeconomic factors of monthly income and education. The subjects were divided into three groups by body mass index (BMI: kg/m(2)); normal ( or =25 kg/m(2)). After 4 years of follow-up, the men were classified into weight change categories; 1) stable weight group (from normal to normal, from overweight to overweight) and 2) weight gain group (from normal to overweight/obesity, from overweight to obesity). RESULTS: The weight gain group were 18.4% (n=215) and the stable overweight group were 81.6% (n=952). Adjusted for age, the frequency of dairy product consumption, the frequency of alcohol drinking, the regularity of exercise, education and monthly income, the smokers (> or =10/day) had significantly high incidence rates of increase in weight (odds ratio=1.77, 95% CI 1.07~2.90). The increased dairy consumers (> or =4/week) had significantly low incidence rates of increase in weight (odds ratio=0.43, 95% CI 0.20~0.93). Otherwise, there were no significant relationships in weight change. CONCLUSION: Smoking and decreased dairy product consumption were related to the increase in weight.

Relation between Milk Consumption and Bone Mineral Density of Female College Students in Korea

The purpose of our study was to evaluate an association between milk consumption and bone mineral density (BMD) of female college students in Korea. The dietary data of 1,410 Korean college students living in the vicinity of Seoul area were collected through the Food Frequency Questionnaire. The mean age, height, weight and BMI of the subjects were 20.4 years, 162.1 cm, 52.7 kg, and 20.0 kg/m2 respectively. The mean intakes of energy, protein, and phosphorus were 2,398.7 kcal, 95.2 g, and 1,302.9 mg respectively, which were above their EER or Recommended Intake (RI), but the mean intake of calcium was 657.8 mg which was below its RI, and 44.0% of the subjects did not meet Estimated Average Requirement (EAR) of calcium. The daily milk consumption was 131.1 g, and the total consumption of milk and dairy product was 228.7 g. Forty five percent of the subjects consumed 50 ~200 g of milk or dairy products. After the analysis of their dietary intakes, the subjects were divided into quintiles of total consumption of milk and dairy product, which were considered as major source of dietary calcium. Ninety two subjects from the upper quintile (UQ) and 85 subjects from the lower quintile (LQ) were selected and their bone mineral densities (BMD) of lumbar spine (L1-L4) and the femur were examined by the dual energy X-ray absorptiometry. The BMD (g/cm2) of L1, L2, L3, and average of femur were 1.065, 1.150, 1.187, and 0.988 for the UQ subjects, which were significantly higher than those of the LQ subjects, 1.010, 1.090, 1.146, and 0.942 respectively. Moreover, the T-scores of the UQ were significantly higher than those of the LQ. The prevalence rates of osteopenia classified according to WHO's criterion were 12.0% in the UQ, and 20.0% in the LQ group which showed non significant. Blood levels of calcium, and phosphorus of UQ and LQ group were both within the normal range, and were not significantly different. Our results showed that UQ group presented the better status of bone mineral density and bone health. Therfore our results suggest that continuous consumption of more than one and a half cups of milk per day, which corresponds to the least amount of UQ group's consumption, would affect positively on the bone health of Korean adults.