Knowledge and attitudes related to erosive tooth wear of professional wine tasters: a cross-sectional study / Conhecimentos e atitudes relacionadas ao desgaste dentário erosivo de provadores de vinho profissionais: um estudo transversal

Objective: this study aimed to evaluate knowledge and attitudes of professional wine tasters about erosive tooth wear. Material and Methods: two questionnaires were applied to 56 wine tasters during the 25th National Evaluation of Wines - Safra 2017 in Bento Gonçalves, Rio Grande do Sul. Descriptive data analysis and the Fisher's exact test were performed (p < 0.05). Results: for the analysis, 56 volunteers aged 25-76 years were included. Most of the volunteers reported attending dentist once a year (55.35%) and their teeth become sorer after ingesting liquids or acid foods (32.14%) over time. The majority (82.14%) believe wine tasting may have teeth effects and have already heard about erosive tooth wear (51.78%). However, when asked about symptomatology, more than half (53.57%) reported not to know. Brushing teeth immediately after ingesting something (37.5%) and increasing the brushing frequency (33.92%) were the most cited treatment options. The habit of using mouthwash solutions was significantly associated with the professionals age (p = 0.039). Conclusion: the volunteers reported a high intake of acid substances and, although most of them reported to consult dentist regularly and have already heard about erosive tooth wear, knowledge about this condition is still limited among these professionals. (AU)

Objetivo: o objetivo desse estudo foi avaliar o conhecimento e as atitudes de provadores de vinho profissionais relacionadas ao desgaste dentário erosivo. Material e Métodos: dois questionários foram aplicados a 56 provadores de vinho durante a 25ª Avaliação Nacional de Vinhos - Safra 2017 no município de Bento Gonçalves, Rio Grande do Sul. Foi realizada a análise descritiva dos dados e o teste Exato de Fisher (p < 0.05). Resultados: na análise foram incluídos 56 voluntários com idade entre 25 e 76 anos. A maioria dos voluntários relatou frequentar o dentista uma vez por ano (55,35%) e que seus dentes, com o passar do tempo, tornaram-se mais doloridos ao ingerir líquidos ou alimentos ácidos (32,14%). Mais da metade (82,14%) acreditam que as provas de vinho podem causar algum efeito sobre os dentes e já ouviram falar em desgaste dentário erosivo (51,78%). Porém, quando questionados sobre a sintomatologia, a maioria (53,57%) afirmou não ter conhecimento. Escovar os dentes imediatamente após ingerir algo (37,5%) e aumentar a frequência de escovação (33,92%) foram as opções mais compreendidas como tratamento. Utilizar soluções para bochecho esteve significativamente associado à idade dos profissionais (p=0,039). Conclusão: provadores de vinho profissionais relataram alta ingestão de substâncias ácidas e, embora a maioria consulte pelo menos uma vez por ano o dentista e já tenha ouvido falar a respeito do desgaste dentário erosivo, o conhecimento sobre essa condição ainda é limitado entre esses profissionais. (AU)

Secretor Status and Phenylthiocarbamide (PTC) Taste Perception are Risk Factors for Pulmonary Tuberculosis.

Aim: To examine whether or not non-secretion of ABH substances and non-tasting of PTC are risk factors exhibiting positive interactions for tuberculosis. Methodology: A total of 210 individuals comprising 110 tuberculosis patients (test group) and 100 apparently healthy subjects (control group) participated in this study. Secretors and non-secretors were determined among the study participants by haemagglutination inhibition test and Tasters and non-tasters were determined using phenylthiocarbamide (PTC) taste strips (0.0143 mg/strip). Results: Of the 110 tuberculosis patients, 65 (59.1%) and 45 (40.9%) were secretors and non-secretors respectively while 49 (44.5%) were tasters and 61 (55.5%) were non-tasters. Of the 100 control subjects, 78% and 22% were secretors and non-secretors respectively while 67% and 33% were tasters and non-tasters respectively. Non-secretors of ABH substances were significantly more associated with test patients than controls (χ2 = 8.62, df = 1, p = 0.002). Non-tasters of PTC were significantly more associated with test patients than controls (χ2=10.68, df=1, p=0.001). When combined, secretors and tasters were significantly lower in the test group than in the control group (χ2=13.44, df=1, p<0.001) while non-secretors and non-tasters were significantly higher in the test group than in the control group (χ2=9.77, df=1, p=0.002). Individuals who were both non-secretors and non-tasters were significantly associated with tuberculosis compared to those who were not (OR 3.5; 95% C.I 1.59-7.51). Conclusion: This study shows that there is a remarkable increased incidence of tuberculosis in individuals who are both unable to secrete ABH substances and taste PTC.

Análisis sensorial en carne / Análise sensorial da carne / Sensory analysis of meat

La selección de un método de análisis sensorial es una función de las características del producto,siendo los propósitos establecer un criterio objetivo en atributos de color, olor, sabor y palatabilidad ydiferenciar con parámetros normalizados. Una selección rigurosa de los evaluadores esta sujeta a pruebasespecificas y diseño experimental, siendo los panelistas, sujetos objetivos y argumentativos capaces deinterpretar y discriminar una sensación en un lenguaje coherente. Estas interpretaciones pueden marcaruna nueva normalización que permita, por medio de medidas instrumentales, obtener una valoraciónmás inmediata y con menor porcentaje de error, soportado por métodos estadísticos secuenciales de fácilentendimiento y manejo.

The selection of a sensory analysis method is a function of the specific characteristics of the productunder test, and its purpose is to establish objective attributes of colour, odor, flavor, palatability, and alsoto differentiate them with standard parameters. A rigorous selection of the panelists should be considered,and the obtained results should set new standards that allow an immediate assessment with lower error,supported by sequential statistical methods.

Os métodos sensoriais procuram analisar as características do produto, com o propósito de estabelecerum critério objetivo em atributos de cor, olor e palatabilidade e diferenciar os parâmetros normalizados.Uma seleção rigorosa dos avaliadores está sujeita a testes específicos e a um desenho experimental, sendoos panelistas, pessoas objetivas e argumentativas capazes de interpretar e discriminar uma sensação emuma linguajem coerente. Estas interpretações podem marcar uma nova normalização que permita, pormeio de mensurações instrumentais, obter uma valoração mais imediata e com menor percentagem deerro, suportado por métodos estatísticos seqüenciais de fácil entendimento e manejo.