Evidencias del efecto del grano integral en las enfermedades crónicas no transmisibles

Los cereales integrales son una categoría de alimentos fundamental para la dieta humana y representan una fuente invaluable de carbohidratos, proteínas, fibras, fitoquímicos, minerales y vitaminas. Muchos estudios han demostrado que el consumo de cereales integrales está relacionado con un menor riesgo de enfermedades crónicas no transmisibles. Sin embargo, varios de sus efectos positivos para la salud parecen desaparecer cuando se refinan los cereales. La pregunta de investigación es cuál sería el efecto de los cereales integrales en la prevención de enfermedades crónicas no transmisibles. Este artículo describe los efectos positivos del consumo de cereales integrales en la prevención de estas enfermedades. Para ello, se realiza una descripción narrativa que revisa los antecedentes disponibles sobre: a) situación epidemiológica en Chile y su relación con la alimentación; b) consumo de cereales integrales en el mundo y en Chile; y c) el efecto del consumo de cereales integrales en la reducción del riesgo de enfermedad cardiovascular. obesidad, diabetes tipo 2 y cáncer. Los antecedentes generales son muy alentadores sobre el efecto positivo del consumo de cereales integrales sobre determinadas enfermedades, especialmente las de origen metabólico. Sin embargo, la incertidumbre de algunas asociaciones negativas merece mayor atención.

Whole grains are a fundamental food category for the human diet and represent an invaluable source of carbohydrates, proteins, fibers, phytochemicals, minerals and vitamins. Many studies have shown that consumption of whole grains is linked to a lower risk of chronic non-communicable diseases. However, several of its positive health effects seem to disappear when grains are refined. The research question is what would be the effect of whole grains in the prevention of Chronic Non-Communicable Diseases. This article describes the positive effects of whole grain consumption in these diseases.To this end, a narrative description is made that reviews the available background on: a) epidemiological situation in Chile and its relationship with diet; b) consumption of whole grains in the world and in Chile; and c) the effect of whole grain consumption on reducing the risk of cardiovascular disease. obesity, type 2 diabetes, and cancer. The general background is very encouraging for a positive effect of whole grain consumption on certain diseases, especially those of metabolic origin. However, the uncertainty of some negative associations deserves further attention.

Calidad de los Carbohidratos en la dieta de la población urbana costarricense / Carbohydrate Quality in the diet of the Costa Rican urban population

Introducción. La calidad de los carbohidratos consumidos juega un papel importante en la prevención de las enfermedades crónicas no transmisibles (ECNT). Objetivo. Analizar el índice de calidad de los carbohidratos (ICC) en la población urbana costarricense y su relación con las variables sociodemográficas, antropométricas y la calidad y la diversidad de la dieta. Materiales y métodos. Los datos provienen del Estudio Latinoamericano de Nutrición y Salud, en una muestra representativa de 798 personas entre 15 y 65 años que residen en zonas urbanas de Costa Rica (2014- 2015). En una visita domiciliaria se administró un cuestionario para recolectar los datos sociodemográficos y se pesó y midió a los participantes. El consumo dietético se obtuvo mediante dos recordatorios de 24 horas en días no consecutivos. El ICC se calculó mediante el consumo de fibra, el índice glicémico, la relación carbohidratos sólidos/líquidos y la relación granos enteros/granos totales. Se comparó el ICC según el sexo, el grupo de edad, el nivel socioeconómico, el estado nutricional, la circunferencia de cintura y la calidad y diversidad de la dieta de los participantes. Resultados. El ICC se asoció positivamente con un mayor consumo de energía, carbohidratos totales, proteínas, grasas, colesterol, frutas, vegetales y leguminosas (p<0,001). Un mayor ICC se asoció positivamente con un mayor porcentaje de adecuación de micronutrientes y mayor índice de diversidad y calidad de la dieta (p<0,001), así como con un menor índice de masa corporal y una menor circunferencia de cintura al ajustar por sexo y edad (p<0,005). Conclusiones. El presente estudio demostró que un mayor ICC se asocia significativamente con mejores indicadores dietéticos e índice de masa corporal, por lo que resulta fundamental establecer en Costa Rica pautas dietéticas que permitan aumentar la calidad de los carbohidratos de la dieta con el fin de contribuir en la prevención de las ECNT(AU)

Introduction. The carbohydrate quality index (CQI) plays an important role in the prevention of chronic non-communicable diseases (NCD) and adequate macro and micronutrient intake. Objective. To analyze the carbohydrate quality index (CCI) in the Costa Rican urban population and its relationship with sociodemographic and anthropometric variables and the quality and diversity of the diet. Materials and methods. Data come from the Latin American Nutrition and Health Study (ELANS), in a representative sample of 798 people between 15 and 65 years of age who reside in urban areas of Costa Rica (2014-2015). During a home visit, a questionnaire was administered to collect sociodemographic data, and participants were measured and weighed. Dietary intake was obtained through two 24-hour recalls in non- consecutive days. The CQI was calculated using fiber intake, glycemic index, liquid/solid carbohydrate ratio, and whole grain/total grains. CCI was then compared according to sex, age-group, socioeconomic level, nutritional status and diet quality and diet diversity. Results. The CQI was positively associated with energy intake, total carbohydrates, proteins, fats, cholesterol, fruits, vegetables, and legumes (p<0,001). Also, CQI was associated with a higher percentage of micronutrient adequacy and diet quality and diversity (p<0,001), as well as with a lower body mass index and lower waist circumference when adjusting for sex and age (p<0,005). Conclusions. The present study showed that higher CQI is associated with better dietary and body mass index, which shows that it is essential to establish dietary guidelines for public health in Costa Rica that allows increasing the quality of carbohydrates in the diet to contribute to the prevention of chronic NCD(AU)

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties / Producción de pasteles enriquecidos por pulpa de manzana y cáscara en polvo y evaluación de propiedades químicas, funcionales y texturales

Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fibers, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying the by-products of the fruit juice industry in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peel and pulp separately produced as the residual wastes of juicing were dried for 3 hours in oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physicochemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10%, 20%, and 30 %) were used to enrich the cakes. The ash content, fat content, water adsorption capacity, and oil absorption capacity of the wheat flour were lower than APU and APE, whereas the moisture content, protein content, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of the wheat flour with apple pulp and peel significantly increased the dietary fibers, especially insoluble dietary fiber, compared to the control sample. Apple pulp and apple peel powders had the potential for use in cake making as a good source of dietary fibers

Antecedentes: la pulpa de manzana es un subproducto de la industria del jugo de frutas y se compone de tejidos de cáscara, semillas, tallo y pulpa. Este subproducto contiene fibra dietética, polifenoles, vitaminas y ácidos orgánicos que pueden ser beneficiosos para la salud humana y tienen un alto potencial como fuente dietética. Los productos horneados son de tipos de alimentos bien conocidos para los seres humanos y son clave en la alimentación de las personas de todo el mundo. Hoy en día, los productos enriquecidos como pan, pasteles y galletas están disponibles en las tiendas. Se han hecho diferentes estudios en todo el mundo sobre la aplicación del subproducto de la industria del jugo de frutas en la panadería. Objetivo: El propósito de esta investigación fue evaluar los polvos de cáscara de manzana (APE) y pulpa (APU) como sustituto parcial de la harina de trigo en la producción de pasteles. Métodos: Cáscaras de manzana y pulpa producidas por separado como desechos residuales de jugos, se secaron durante 3 horas en el horno (60 °C). La pulpa seca y la cáscara fueron molidas y tamizadas usando una malla de 60 micras. En esta investigación el análisis químico y físico-químico realizado de acuerdo con el AACC (Aprobado Métodos de la Asociación Americana de Químicos del Cereales) y los métodos estándar de análisis de alimentos. La característica textural fue analizada por el analizador de textura (Brookfield CT3-10 Kg, US) equipado con una sonda de aluminio. Resultados: Se utilizaron diferentes niveles de polvos APE y APU (10, 20 and 30 %) para enriquecer los pasteles. La capacidad de absorción de ceniza, grasa, agua y aceite de la harina de trigo fue menor que la APU y APE, mientras que la humedad, la proteína, la densidad a granel y el pH mostraron una tendencia inversa. Además, APU y APE en fórmula de pastel, aumentaron la fibra dietética total (TDF) de 4.14 % en la muestra de control a 27.71 % en la muestra con un 30 % de polvo de pelar de manzana (APE-30). El parámetro más alto a* colorimétrico en núcleo de pastel fue de 3.82 (enrojecimiento) en la muestra APE-30. La adición de APE y APU aumentó significativamente la dureza, gomosidad y masticabilidad de las muestras (p<0.05). Las muestras de APE-10 podrían mejorar las propiedades nutricionales de los pasteles sin reducción significativa (P<0.05) en aceptación general, en comparación con la muestra de control. Conclusión: Los resultados de este estudio demostraron que un reemplazo parcial de la harina de trigo por pulpa de manzana y cáscara aumentó significativamente la fibra dietética especialmente la insoluble, cuando se compara con la muestra de control. La pulpa en polvo y la cáscara de manzana tienen el potencial de uso en la fabricación de pasteles como una buena fuente de fibra dietética.

Exercise and associated features with low-level exercise among doctors

Abstract Background: Physical activity had been reported among doctors-in-training, with very few focusing on attending doctors. This study aimed to evaluate the physical activity, particularly exercise, of Thai doctors and features associated with low-level exercise. Materials and methods: Thai doctors who participated in the hospital's CSR service, which was conducted between Feb 14, 2022, to Oct 31, 2022, were verbally informed along with an information sheet about this parallel study. The doctors who consented to participate provided their personal data on diets, work hours, illnesses, health surveillance, stress, state of well-being, and exercise. To investigate the association with clinical features, the exercise level was categorized as low-level (≤ 2 days/week) or high-level (≥ 3 days/week). Results: The median age of 1187 doctors was 45.0 years. Slightly over half were female (55.4%) or worked ≤ 40 hours/week (55.3%). The presence of illnesses was found in 55.9%, irregular health surveillance in 29.0%, no/low fiber diet in 19.2%, overweight/obesity in 28.0%, and moderate/severe stress in 25.9%. Among the doctors who provided exercise data, 29.8% had a high-level of exercise and 49.0% had a low-level. Independent features associated with low-level exercise were no/low fiber diet (aOR = 3.01), irregular health surveillance (aOR = 2.41), age ≤ 60 years (aOR = 1.82), female gender (aOR = 1.79), and work > 40 hours/week (aOR = 1.76). Conclusions: Only 30% of Thai doctors had a high level of exercise. The significant independent factors for low-level exercise were younger age, female, working load, irregular health surveillance, and no/ low fiber diet.

Composición química, características nutricionales y beneficios asociados al consumo de chía (Salvia hispanica L.)

RESUMEN La chía (Salvia hispanica L.) es una semilla originaria de la zona sur de México y Guatemala, que se ha expandido a otros países de latinoamérica. Esta semilla ha sido utilizada con diferentes fines a lo largo de la historia, donde se destaca como producto alimentario debido a su gran versatilidad, ya que puede ser utilizada como semilla, harina integral, fracciones de fibra y/o proteína y aceite. En la actualidad, la investigación de nuevas fuentes alimentarias que otorguen beneficios a la salud ha logrado recopilar información sobre la composición química y valor nutricional de esta semilla y sus derivados (harina y aceite), donde se encuentra principalmente el contenido de ácidos grasos poli-insaturados n-3, destacando el ácido alfa linolénico (C18:3n-3, ALA), que se propone como fuente alternativa de este nutriente a alimentos de otros orígenes, además el contenido de fibra de la chía, principalmente fibra insoluble. En cuanto a los beneficios que se asocian al consumo de chía, se ha visto que tiene estrecha relación con enfermedades crónicas no transmisibles como dislipidemia, diabetes, hipertensión, cáncer, entre otras, logrando captar la atención de investigadores para controlar y prevenir estas patologías que van en aumento en la población mundial. Por lo tanto, se hace relevante profundizar en los conocimientos disponibles sobre esta semilla y sus subproductos para poder establecer los posibles mecanismos moleculares que están involucrados en la generación de beneficios para la salud. El objetivo de esta revisión es presentar una actualización de los beneficios asociados al consumo de semilla de chía y sus derivados.

ABSTRACT Chia (Salvia hispanica L.) is a seed native to the southern part of Mexico and Guatemala, which has spread to other Latin American countries. This seed has been used for different purposes throughout history, where it stands out as a food product due to its great versatility, since it can be used as a seed, whole meal flour, fiber and/or protein fractions and oil. Currently, the investigation of new food sources that provide health benefits has managed to collect information on the chemical composition and nutritional value of this seed and its derivatives (flour and oil). For polyunsaturated fatty acid content, n-3 is found, highlighting alpha linolenic acid (C18:3n-3, ALA), which is proposed as an alternative source of this nutrient to foods of other origins. In addition, the fiber content of chia, is mainly insoluble fiber. Regarding the benefits associated with chia consumption, it is closely related to chronic non-communicable diseases such as dyslipidemia, diabetes, type II, hypertension, cancer, among others, managing to attract the attention of researchers to control and prevent these pathologies that are increasing in world population. Therefore, it is relevant to deepen the knowledge available about this seed and its by-products in order to establish the possible molecular mechanisms that are involved in generating health benefits. The objective of this review is to present an update on the benefits associated with consumption of chia seed and its derivatives.

Características nutricionales y antioxidantes de la especie de frijol petaco (Phaseolus coccineus)

RESUMEN El frijol petaco (Phaseolus coccineus L.) es una leguminosa cultivada en Colombia, con baja producción y consumo. En esta investigación se determinaron las características fisicoquímicas y antioxidantes del frijol petaco en dos estados de madurez fisiológica, semilla verde y seca. El análisis de composición proximal en el frijol seco presentó el incremento en todos sus macronutrientes con pérdida de humedad. El contenido de fibra dietaria total e insoluble fue mayor en el frijol verde, pero la fibra insoluble se incrementó en semilla seca. El frijol verde tiene mayor contenido de Na y K, aunque en el frijol seco aumentó el contenido de Ca, Fe, Zn, Mn y P. El valor FRAP y contenido de fenoles totales fueron mayores en el frijol seco, el valor ORAC fue similar en ambas semillas. Los resultados indican que el frijol petaco es una leguminosa con potencial antioxidante, compuestos bioactivos y nutrientes para la salud.

ABSTRACT The petaco bean (Phaseolus coccineus L.) is a legume cultivated in Colombia, with low production and consumption. In this research, physicochemical and antioxidant characteristics of petaco beans at two physiological maturity stages, green and dry seed, were determined. The proximate composition analysis of dry beans showed an increase in all macronutrients with moisture loss. Total, and insoluble dietary fiber content was higher in the green bean, while insoluble fiber was higher in dry seed. The green bean had higher Na and K content and dry bean had higher Ca, Fe, Zn, Mn and P. FRAP value and total phenol content were higher in the dry bean and ORAC value was similar in both seeds. The results indicate that the petaco bean is a legume with antioxidant potential, bioactive compounds and nutrients for health.

Meta-analytical study of the effect of fibers in neutral detergent and acidic detergent in the diet of finishing pigs / Estudo meta-analítico do efeito das fibras em detergente neutro e detergente ácido na dieta de suínos em terminação

ABSTRACT: Performance and carcass traits of finishing pigs fed diets containing different levels of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were evaluated through meta-analysis. The database was constructed using information from 24 papers, 113 treatments, and 2507 animals. Correlation and variance analyze were performed. The weight gain of the pigs showed a negative correlation (P < 0.01) with the dietary NDF content and with NDF consumption. The feed conversion ratio showed a positive correlation (P < 0.01) with the inclusion of ADF in the test ingredient and with the consumption of NDF and ADF. The backfat thickness showed a negative correlation (P < 0.05) with the NDF content in the diets. The analysis of variance showed that the performance of finishing pigs was not influenced (P > 0.05) by the inclusion of ingredients with high NDF content. Likewise, the inclusion of ingredients with high ADF content did not alter (P > 0.05) feed intake and feed conversion ratio. However, the use of ingredients with a high ADF content reduced (P < 0.05) by 4% the weight gain of the pigs. The use of ingredients with high concentrations of NDF and ADF negatively affect the weight gain and feed conversion of finishing pigs; however, the ADF-related fraction has a positive relationship with the reduction of the backfat thickness.

RESUMO: O desempenho e as características de carcaça de suínos em terminação alimentados com dietas contendo diferentes níveis de fibra em detergente neutro (FDN) e fibra em detergente ácido (FDA) foram avaliados por meio de meta-análise. O banco de dados foi construído com informações de 24 artigos, 113 tratamentos e 2.507 animais. Análises de correlação e variância foram realizadas. O ganho de peso dos suínos apresentou correlação negativa (P < 0,01) com o teor de FDN da dieta e com o consumo de FDN. A taxa de conversão alimentar apresentou correlação positiva (P < 0,01) com a inclusão de FDA presente nos ingredientes testados e com o consumo de FDN e FDA. A espessura do toucinho apresentou correlação negativa (P < 0,05) com o teor de FDN das dietas. A análise de variância mostrou que o desempenho dos suínos em terminação não foi influenciado (P > 0,05) pela inclusão de ingredientes com alto teor de FDN. Da mesma forma, a inclusão de ingredientes com alto teor de FDA não alterou (P > 0,05) o consumo de ração e a conversão alimentar. Porém, o uso de ingredientes com alto teor de FDA reduziu (P < 0,05) em 4% o ganho de peso dos suínos. O uso de ingredientes com altas concentrações de FDN e FDA afetam negativamente o ganho de peso e conversão alimentar de suínos em terminação, porém fração relacionada a FDA tem relação positiva com a redução da espessura de toucinho.

Optimization of the simultaneous extraction technology of dietary fiber and flavonoids from the peel of Prunus armeniaca / 中国药房

OBJEC TIVE To optimize the simultaneous extraction technology of dietary fiber （DF）and flavonoids from the peel of Prunus armeniaca . METHODS The content of DF was calculated with enzyme-gravimetric method ，and the content of flavonoids was determined by ultraviolet spectrophotometry. The orthogonal design and single factor test were used to optimize the extraction technology ，with the factors of liquid-solid ratio ，pH，papain concentration ，α-amylase concentration ，temperature of enzymatic hydrolysis and time of enzymatic hydrolysis as factors ，using the contents of DF and flavonoids as indexes. RESULTS The optimal extraction technology included the solid-liquid ratio of 1 ∶ 10（g/mL），pH5，0.5％ papain and 0.5％ α-amylase， enzymatic hydrolysis at 50 ℃ for 1 h. After three times of validation ，the average content of DF was 0.801 g/g（RSD＝1.95％）， and the average content of flavonoids was 2.135 mg/g（RSD＝2.44％）. The average comprehensive score was 0.988（RSD＝ 0.81％）. CONCLUSIONS The optimal extraction technology is stable and feasible.

An exploration on the correlation between dietary fiber intake and intestinal barrier function in patients with diarrhea-predominant irritable bowel syndrome / 中华临床营养杂志

Objective:To explore the correlation between dietary fiber intake and intestinal barrier function in patients with irritable bowel syndrome with diarrhea (IBS-D).Methods:IBS-D patients were recruited from May 2019 to October 2019 at the clinic of gastroenterology department in China-Japan Friendship Hospital and healthy controls (HCs) were recruited by advertisement. Clinical manifestations, psychological status and quality of life were assessed using standardized questionnaires. A food frequency questionnaire was used to assess dietary habits in the preceding year. Serum diamine oxidase (DAO) was measured via ELISA.Results:64 IBS-D patients and 35 HCs were enrolled, with no significant difference in sex ratio, age and BMI between the two groups. Second to health concern, food avoidance was the dominant impacting factor for quality of life in IBS-D patients. The intake frequency of dietary fiber was decreased in IBS-D patients, and the intake frequencies of dietary fiber-rich foods were significantly lower in IBS-D patients ( P < 0.01 for tubers, P = 0.002 for vegetables, P = 0.019 for fruits and P = 0.045 for legumes). On the other hand, the intake frequencies of processed meat ( P < 0.01), greasy food ( P = 0.009), barbecued food ( P = 0.002) and animal offal ( P = 0.003) were significantly higher in IBS-D patients compared with HCs, indicating the increased intake frequency of fat. Multivariate logistic regression showed that tubers might reduce the risk of IBS-D ( OR = 0.409,95% CI: 0.232 to 0.722, P = 0.002). The frequency of abdominal pain was positively associated with the intake frequency of greasy food in IBS-D patients. Serum DAO was measured in 37 IBS-D patients and 27 HCs. IBS-D patients had significantly higher serum DAO than HCs ( 77.0 [55.3, 100.6] μg/L vs 42.5 [28.0, 58.2] μg/L, P < 0.01). Among all the participants with serum DAO test results, the level of DAO was negatively associated with the intake frequencies of tubers, vegetables and fruits while positively associated with the intake frequencies of processed meat and barbecued food. Conclusions:Food avoidance was an important impacting factor for quality of life in IBS-D patients. IBS-D patients might have insufficient dietary fiber intake and excessive fat intake. Tubers could possibly reduce the risk of IBS-D. The decreased intake frequency of dietary fiber might have a role in intestinal barrier dysfunction in IBS-D patients.

Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis

The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5% probability. The F-millet formulation showed the least humidity content (4.59 ± 0.25g/100g), while chia containing cookies showed lesser concentrations of carbohydrates (F-sorghum + chia: 44.35 ± 4.34g/100g and F-millet + chia: 41.03 ± 1.40g/100g) and higher ash content (F-sorghum + chia: 3.80 ± 0.02g/100g and F-millet + chia: 3.42 ± 0.24g/100g) and of protein (F-sorghum + chia: 15.38 ± 0.44 g/100g and F-millet + chia: 18.06 ± 0.53 g/100g). The caloric value and the lipids content did not differ among formulations. The sensory analysis had 57 evaluators. The cookies produced with chia and germinated millet had higher rates for flavor, texture and general impression. In general, all tested biscuits had good sensory acceptance and nutritional quality being an alternative to increase the consumption of bioactive compounds and antioxidants(AU)

El objetivo fue desarrollar galletas utilizando harina de sorgo, mijo germinado y chía. Se utilizaron cuatro formulaciones (F): F-sorgo (100% harina de sorgo); Sorgo F + chía (50% harina de sorgo y 50% harina de chía), mijo F (100% harina de mijo) y mijo F + chía (50% harina de mijo y 50% harina de chía). La harina de mijo germinada se sometió a análisis microbiológico. Las galletas fueron sometidas a análisis químico y sensorial, según la AOAC y una escala hedónica de nueve puntos, respectivamente. El análisis estadístico se realizó mediante análisis de varianza y prueba de Tukey al 5% de probabilidad. La formulación F-mijo tuvo menor contenido de humedad (4,59 ± 0,25 g/100g), mientras que las galletas que contenían chía tuvieron concentraciones más bajas de carbohidratos (F-sorgo + chía: 44,35 ± 4,34 g/100g y F-mijo + chía: 41,03 ± 1,40 g / 100g), mayor contenido de cenizas (F-sorgo + chía: 3,80 ± 0,02 g/100g y F-mijo + chía: 3,42 ± 0,24 g/100g) y proteínas (F-sorgo + chía: 15,38 ± 0,44 g/100g y F mijo + chía: 18,06 ± 0,53 g/100g). El valor calórico y el contenido de lípidos no difirieron entre las formulaciones. El análisis sensorial contó con 57 evaluadores. Las galletas producidas con chía y mijo germinado tenían notas más altas de sabor, textura e impresión general. Las galletas testadas tuvieron buena aceptación sensorial y calidad nutricional, siendo una alternativa para incrementar el consumo de compuestos bioactivos y antioxidantes(AU)

Alimentos ultraprocessados e o consumo de fibras alimentares no Brasil / Ultra-processed foods and dietary fiber consumption in Brazil

Resumo Foi avaliado o consumo de fibras alimentares no Brasil e sua relação com a ingestão de alimentos ultraprocessados. Foram utilizados dados de consumo alimentar, via registro alimentar de 24 horas, com indivíduos de idade ≥10 anos (n=34.003) oriundos da Pesquisa de Orçamentos Familiares 2008-2009. Os alimentos foram divididos em grupos: in natura ou minimamente processados, ingredientes culinários processados, processados e ultraprocessados, estimando-se sua contribuição para o consumo de fibras. Verificou-se a relação entre quintos de consumo de ultraprocessados (avaliado pelo % do total de energia consumida) e teor médio de fibras na dieta (g/1.000kcal), e a prevalência de inadequação no consumo de fibras. Alimentos in natura ou minimamente processados apresentaram densidade de fibras significativamente maior do que os ultraprocessados e corresponderam à majoritária contribuição percentual de fibras na dieta, notavelmente a partir do arroz e feijão. Indivíduos do maior quintil de consumo de ultraprocessados tiveram 1,5 vez mais chance de apresentar ingestão de fibras inadequada. O consumo de ultraprocessados impactou negativamente na ingestão de fibras. Reduzir o consumo desses alimentos pode trazer benefícios à qualidade da dieta brasileira.

Abstract The consumption of dietary fiber in Brazil and its relationship with the intake of ultra-processed foods was evaluated. The analysis used food consumption data, with a 24-hour food record of residents aged ≥10 years (n=34.003) from the 2008-2009 Family Budgets Survey. The food products were divided into groups: in natura or minimally processed ingredients; processed culinary ingredients; processed and ultra-processed ingredients. The contribution of each food group and selected subgroups to the total fiber intake, the relation between quintiles of ultra-processed foods (evaluated by the % of total energy intake), average dietary fiber content (g/1,000kcal), and the prevalence of inadequate fiber consumption, was estimated. In natura or minimally processed foods revealed significantly higher fiber density than ultra-processed foods and corresponded to the majority percentile contribution of dietary fiber, notably derived from rice and beans. Individuals in the largest quintile of ultra-processed consumption were 1.5 times more likely to ingest inadequate fiber intake. The consumption of ultra-processed foods had a negative impact on fiber intake. Reducing the consumption of these foods can bring benefits to the quality of the Brazilian diet.

A relação entre a dieta e a fisiopatologia da diverticulite: revisão integrativa / The relation between the diet and the diverticulitis pathophysiology: an integrative review

ABSTRACT BACKGROUND: Diverticulitis is an acute inflammatory process that affects individuals with diverticular disease. Given the sharp increase in the diagnostic rate of such a pathological process, there was also an increased interest in elucidating the possible causes related to the development of this clinical condition. Among the main factors investigated, diet excels, the object of study of this integrative literature review. METHODS: After searching the virtual health library and PubMed databases, five prospective cohort studies were selected that best answered the guiding question: "Is there a relationship between diet and the incidence of diverticulitis?". RESULTS: It was observed that the high intake of red meat and the low intake of dietary fiber were the most strongly associated dietary factors with the incidence of this inflammatory process. CONCLUSION: Therefore, it is evident that choosing healthy eating habits can considerably reduce the incidence of diverticulitis and, consequently, potentially more serious complications directly related to it.

RESUMO CONTEXTO: A diverticulite é um processo inflamatório agudo que afeta indivíduos com doença diverticular. Diante do acentuado aumento da taxa diagnóstica desse processo patológico, também houve o aumento do interesse em elucidar as possíveis causas relacionadas ao desenvolvimento dessa condição clínica. Entre os principais fatores investigados, destaca-se a dieta; objeto de estudo desta revisão integrativa da literatura. MÉTODOS: Após pesquisa nas bases de dados da biblioteca virtual em saúde e PubMed, foram selecionados cinco estudos de coorte prospectivos que melhor responderam à questão norteadora "Há relação entre dieta e incidência de diverticulite?". RESULTADOS E CONCLUSÃO: Observou-se que o alto consumo de carnes vermelhas e o baixo consumo de fibra alimentar são os fatores dietéticos mais fortemente associados à incidência desse processo inflamatório. Fica evidente, portanto, que a escolha de hábitos alimentares saudáveis pode reduzir consideravelmente a incidência de diverticulite e, consequentemente, de possíveis complicações mais graves diretamente relacionadas a ela.

Contribuição dos diferentes alimentos segundo a classificação Nova para a ingestão de fibras alimentares em adolescentes / Contribution of different foods according to the Nova classification to dietary fiber intake in adolescents

Resumo Objetivou-se avaliar a ingestão de fibra alimentar e fatores associados em adolescentes; identificar as fontes alimentares do nutriente; e verificar a relação de indicadores de práticas alimentares (energia/macro/micronutrientes) com o consumo de fibras. Trata-se de estudo transversal de base populacional com dados de Recordatório de 24 Horas. Utilizou-se a classificação NOVA e foi avaliada a contribuição dos alimentos para o teor de fibras da dieta. Valores de referência da Organização Mundial da Saúde (≥12,5 g) e do Institute of Medicine (14 g) por 1.000 kcal foram usados para avaliar o consumo. A ingestão média foi de 6,4 g de fibra alimentar/1.000 kcal/dia, 1,5 g de solúvel e 4,9 g de insolúvel, para os 891 adolescentes. O consumo de fibras foi baixo, principalmente entre os que ingeriam menos frutas, hortaliças, feijão, mais refrigerante, embutidos, e nos que não consumiam o café da manhã diariamente. Os alimentos in natura forneceram 68,0%, 53,7% e 72,1% da fibra total, solúvel e insolúvel, e os ultraprocessados 24,8%, 37,9% e 21,0%, respectivamente. O consumo de fibras foi inversamente associado ao teor de energia, gordura, açúcar livre e proteína animal da dieta. A ingestão insuficiente de fibras sinaliza a necessidade de promover a alimentação saudável e adequada em nível individual e familiar.

Abstract The aims of the present study were to evaluate dietary fiber intake and associated factors in adolescents, identify food sources of the nutrient, and determine associations between indicators of dietary patterns (energy/macronutrients/micronutrients) and dietary fiber intake. A population-based cross-sectional study was conducted involving 24-hour recall data. The NOVA classification was used to determine the contribution of foods to dietary fiber intake. Reference values from the World Health Organization (≥12.5 g) and the US Institute of Medicine (14 g) per 1,000 kcal were used to assess intake. The mean intake of dietary fiber/1,000 kcal/day was 6.4 g (1.5 g of soluble fiber and 4.9 g of insoluble fiber) among the 891 adolescents. Fiber intake was low, especially among those who ate fruits, vegetables, and beans less, those who consumed soft drinks and processed meats more, and those who did not eat breakfast every day. Unprocessed/minimally processed foods provided 68.8%, 53.7%, and 72.1% of total, soluble, and insoluble fiber, respectively, whereas ultra-processed products provided 24.8%, 37.9%, and 21.0% respectively. Fiber intake was inversely associated with energy intake, fat, free sugar, and animal protein in the diet. The insufficient fiber intake underscores the need for actions that promote healthy nutrition on the individual and family levels.

Desarrollo de una carne de hamburguesa de pechuga de pollo con adición de fibra y reducción de grasa / The Development of Hamburger Meat Made with Chicken Breast, Added Fiber and Reduced Fat

Resumen Antecedentes: la asociación del alto consumo de carnes rojas procesadas con el cáncer colorrectal hace que los consumidores empiecen a demandar productos cárnicos con un perfil nutricional mejorado. Objetivo: diseñar una carne de hamburguesa comercializable, a base de pechuga de pollo, fuente de fibra y baja en grasa con buena aceptación por los consumidores. Materiales y métodos: con base en una formulación estándar de hamburguesa, se hicieron tres formulaciones con adición de fibra como reemplazante de grasa: F1 contenía fibra de cidra (Sechium edule); F2, de zanahoria (Daucus carota); y F3, de inulina. Se calculó la composición nutricional teórica y se realizó una prueba de aceptación por consumidores con una escala de nueve puntos. Resultados: la formulación más aceptada y con mayor contenido de fibra fue la que contenía inulina, con un puntaje de 7,7±1,4 y diferencias significativas, según la prueba T3 de Dunett, con las formulaciones F2 (p=0,001) y F1 (p=0,000), cuyos promedios de aceptación fueron similares: 6,0±2,5 puntos para F2 y 5,9±2,2 para F1 (p=0,931). Las formulaciones con fibra contenían menos grasa y calorías que la formulación control. Conclusión: es posible lograr derivados cárnicos con reducción del contenido de grasa y aporte de fibra sensorialmente aceptados.

Abstract Background: The association between increased consumption of processed red meat and colorectal cancer has driven the demand for meat products with improved nutritional profiles. Objective: To design commercialized hamburger meat that contains chicken breast as the base, fiber, reduced fat, and is accepted by consumers. Materials and Methods: Three formulations were created with a standard hamburger base and additional fiber as a fat replacement: F1 contained fiber from citron (Sechium edule); F2, from carrots (Daucus carota); and F3 from inulin. The theoretical nutritional composition was calculated and a consumer acceptance test was performed on a scale of nine points. Results: The most accepted formulation by consumers with the highest fiber content was the hamburger containing inulin, rated at 7.7±1.4 points. According to the Dunett T3 test, significant differences were reached by F1 (p=0.000) and F2 (p=0.001). They also had similar acceptance averages: F1 (5.9±2.2 points; p=0,000) and F2 (6.0±2.5 points; p=0.001) (p=0.931). The formulations containing added fiber were lowest in fat and calories when compared to the control formulation. Conclusion: It is possible to achieve meat derivatives with reduced fat and added fiber that are sensorily accepted by consumers.

The effectiveness of apple, sugar-free chewing gum, Rolly Brush® and tooth brushing in the reduction of plaque index: Crossover randomized clinical trial

Background: The implementation of the self-cleaning practice is of fundamental importance for the maintenance of oral health and to remove the human dental biofilm which is considered the main etiological factor for the development of caries and periodontal diseases. Objective: This study aimed to evaluate the use of chewing gum, Rolly Brush® and apples as forms of mechanical control and removal of the dental biofilm in the absence of brushing. Materials and Methods: Eighteen volunteers were submitted to plaque index evaluation after a period of 24 hours of no oral hygiene. Then, they would use one of the methods: chewing gum, Rolly Brush®, apple or tooth brushing, chosen by a draw, for one minute, and then, plaque index was evaluated again. This stage was repeated until all participants were submitted to all selected methods, in periods of 24 hours each. Results: Dental brushing was more effective when compared to each of the other methods applied and there was a statistically significant reduction of dental plaque index after apllying all methods of cleaning in all groups. Conclusion: Chewing gum, Rolly Brush® and apple may be used as auxiliary to dental brushing or when such method is impossible to be performed. Clinicaltrials.gov: number of protocol NCT 03.601.585.

Fundamento: A implementação da prática de autolimpeza é de fundamental importância para a manutenção da saúde bucal e remoção do biofilme dental humano que é considerado o principal fator etiológico para o desenvolvimento de cáries e doenças periodontais. Objetivo: Este estudo teve como objetivo avaliar a utilização de goma de mascar, Rolly Brush® e maçã como formas de controle mecânico e remoção do biofilme dental na ausência de escovação. Materiais e Métodos: Dezoito voluntários foram submetidos à avaliação do índice de placa após um período de 24 horas sem higiene bucal. Em seguida, utilizariam um dos métodos: goma de mascar, Rolly Brush®, ingerir uma maçã e escovar os dentes, escolhida por sorteio, por um minuto, e então, o índice de placa era novamente avaliado. Essa etapa foi repetida até que todos os participantes fossem submetidos a todos os métodos selecionados, em períodos de 24 horas cada. Resultados: A escovação dentária foi mais eficaz quando comparada a cada um dos outros métodos aplicados e houve redução estatisticamente significativa do índice de placa dentária após a aplicação do método de limpeza em todos os grupos. Conclusão: Goma de mascar, Rolly Brush® e maçã podem ser utilizados como auxiliares da escovação dentária ou quando tal método for impossível de ser realizado. Clinicaltrials.gov: Número do protocolo NCT 03.601.585.

Relationship between fiber intake and cardiovascular risk factors in adolescents with systemic lupus erythematosus / Relação entre consumo de fibra e fatores de risco cardiovascular em adolescentes portadores de lúpus eritematoso sistêmico

ABSTRACT Objective: To evaluate the fiber intake and the relationship with cardiovascular risk factors in adolescents with juvenile systemic lupus erythematosus. Methods: This is a cross-sectional in which adolescents with juvenile systemic lupus erythematosus were evaluated. The dietary consumption was assessed by the 24-hour recall; nutritional status was classified according to the Body Mass index/Age by Sex; abdominal obesity was assessed through waist circumference, waist-to-height ratio and glucose and lipid metabolism. The data were analyzed using Statistical Software for Professionals 14 and all statistical analyses used an alpha error of 5%. Results: 52 patients were evaluated, with a mean age of 16.7±1.5 years. Inadequate fiber consumption occurred in 61.5% (n=32) of them. Average of waist circumference measures (81.4 vs. 75.5 cm; p=0.02), waist-to-height ratio (0.51 vs. 0.47; p=0.02) and systolic blood pressure (122.1 vs. 114.8 mmHg; p=0.03) were higher in those who had inadequate fiber intake. Among the cardiovascular risk factors evaluated, the waist/height ratio showed a significant negative correlation with fiber consumption (r=-0.3; p=0.04), that is, the higher the fiber consumption, the lower the value of the waist ratio /stature. Conclusions: Low dietary fiber intake in adolescents with systemic lupus erythematosus juvenile is related to higher abdominal adiposity and consequently with increased cardiovascular risk.

RESUMO Objetivo: Avaliar o consumo de fibras e analisar a sua relação com os fatores de risco cardiovascular em adolescentes portadores de lúpus eritematoso sistêmico juvenil. Métodos: Trata-se de um estudo transversal em que foram avaliados adolescentes com lúpus eritematoso sistêmico juvenil. O consumo alimentar foi avaliado pelo recordatório de 24 horas; o estado nutricional, classificado de acordo com o índice de massa corporal/idade, segundo o sexo; e a obesidade abdominal, analisada por meio da circunferência da cintura e razão cintura/estatura e do metabolismo glicídico e lipídico. Os dados foram analisados no Statistical Software for Professionals 14, e todas as análises estatísticas usaram erro alfa de 5%. Resultados: Foram avaliados 52 pacientes, com média de idade de 16,7±1,5 anos. O consumo inadequado de fibras ocorreu em 61,5% (n=32) dos adolescentes e evidenciou que a média das medidas da circunferência da cintura (81,4 vs. 75,5 cm; p=0,02), a relação cintura/estatura (0,51 vs. 0,47; p=0,02) e a pressão arterial sistólica (122,1 vs. 114,8 mmHg; p=0,03) foram maiores naqueles que tiveram consumo inadequado de fibras. Entre os fatores de risco cardiovascular avaliados, a relação cintura/estatura apresentou correlação negativa significante com consumo de fibras (r=-0,3; p=0,04). Ou seja, quanto maior o consumo de fibras, menor o valor da relação cintura/estatura. Conclusões: A baixa ingestão de fibras da dieta nos adolescentes com lúpus eritematoso sistêmico juvenil está relacionada com maior adiposidade abdominal e, consequentemente, com maior risco cardiovascular.

Dietary fiber intake and its correlation with cardiac event-free survival in patients with heart failure / 中华临床营养杂志

Objective:To investigate the daily dietary fiber intake, the main adverse cardiovascular events during follow-up and the cardiac event-free survival in patients with chronic heart failure, and to analyze the relationship between dietary fiber intake and cardiac event-free survival in this population.Methods:This study was a prospective investigation. The investigation was performed in chronic heart failure patients from three third-class hospitals in Suzhou using general information questionnaire and 3-day diet diary. Major adverse cardiovascular events within 6 months after discharge and event-free survival were obtained by telephone call and medical records.Results:The incidence of major cardiovascular adverse events in 122 patients with heart failure was 27.9% within 6 months after discharge. Their dietary fiber intake was 8.1(5.8-10.9)g/d, lower than the recommended intake. Kaplan-Meier plots and log-rank tests demonstrated that cardiac event-free survival was significantly shorter in patients with dietary fiber deficiency ( P=0.043). Patients with dietary fiber intake ≥6 g/d after discharge showed decreased risk of major adverse cardiovascular events compared to patients with dietary fiber intake<6 g/d ( HR=0.422; 95% CI=0.189-0.942; P=0.035). Conclusions:This study revealed insufficient dietary fiber intake in patients with heart failure. Insufficient dietary fiber intake was associated with higher risk of major adverse cardiovascular events and shorter cardiac event-free survival in heart failure patients within 6 months after discharge. In conclusion, patients with heart failure can increase dietary fiber intake in order to improve prognosis.

Influence of carbohydrate and fiber intakes on age at menarche in Chinese girls / 中国学校卫生

Objective@#To explore the relationship between premenarchal dietary carbohydrate and dietary fiber intakes and age at menarche in Chinese girls.@*Methods@#Based on dietary and menarcheal information on 750 girls from the Chinese Health and Nutrition Survey, multivariate linear regression models and logistic models were used to analyze the influence of dietary carbohydrate and dietary fiber intakes before menarche onset and age at menarche. Carbohydrate intake was replaced by engergg ratio carbohydrate for a sensitivity analysis.@*Results@#Adjusting for residence, per capita household income, body mass index standard deviation score, and energy intake, higher intake and higher energy ratio of carbohydrate were associated with later age at menarche(P<0.01). Compared to girls at the lowest tertile of carbohydrate intake level, those at the highest tertile had a 0.35 years(2.8%) delay in age at menarche, while 55% decreased[OR(95%CI)=0.45(0.30-0.69)]. Dietary fiber intake was not associated with age at menarche in any model(P>0.2).@*Conclusion@#Girls with higher premenarcheal carbohydrate intake experienced menarche later, while dietary fiber intake was not associated with age at menarche.

Interventional effect of dietary fiber on blood glucose and pregnancy outcomes in patients with gestational diabetes mellitus / 浙江大学学报·医学版

To investigate the effect of dietary fiber on blood glucose and pregnancy outcomes in patients with gestational diabetes mellitus (GDM). One hundred and twelve patients with GDM in the second trimester of pregnancy were recruited from Women's Hospital, Zhejiang University School of Medicine. Patients were randomized into two groups with 56 in each group: the control group received basic nutrition support; while the dietary fiber group were given additional dietary fiber ( total dietary fiber per day) before meals in addition to basic nutrition support. Intervention for all cases lasted for 8 weeks. Fasting blood glucose and postprandial blood glucose (2 h BG) were measured every week, and oral glucose tolerance test (OGTT) was performed at 42 d postpartum to evaluate the glycemic outcomes. Perinatal outcomes were recorded. The dietary fiber intervention markedly improved 2 h BG in patients with GDM and significantly elevated the glucose compliance rate from the 3rd to 8th week compared to the control group ( <0.05 or <0.01). OGTT 2 h glucose and the incidence of impaired glucose tolerance in the dietary fiber group were significantly lower than those in the control group, while the glucose compliance rate was significantly higher than that in the control group (all <0.01). Moreover, the rates of adverse perinatal outcomes, such as premature rupture of membranes and neonatal hyperbilirubinemia were declined in the dietary fiber group (<0.05 or <0.01). Dietary fiber intervention can ameliorate hyperglycemia in GDM patients, improve perinatal outcomes and reduce the incidence of postpartum impaired glucose tolerance.