Fluoride in Bottled Waters Consumed in Northeastern Brazil

ABSTRACT Objective: To assess the fluoride concentration of bottled waters from municipalities in northeastern Brazil. Material and Methods: Bottled mineral waters were purchased in two periods at different commercial places of four large municipalities (João Pessoa, Campina Grande, Patos, and Cajazeiras) in the Paraíba state. The municipalities selected to present the following annual average temperature: João Pessoa 26.5 °C, Campina Grande 23.3 °C, Patos and Cajazeiras 27.5 °C. Fluoride concentration was determined using a combined ion-specific electrode. Readings (in mV) were conducted in triplicates for each standard solution and converted into fluoride concentration (mg F/L) using the Excel® software. Results: A total of 72 samples from six brands of bottled water were analyzed. The fluoride concentrations of all samples were low (0.11-0.21mg/L) but higher than those reported on the label and varied among different batches of the same brand. Conclusion: The fluoride levels in bottled water vary among brands, and these actual values are not stated in the labels.

Recuento histórico de la virtud curativa de las aguas minero-medicinales de San Miguel de los Baños / Historical review of the curative virtue of mineral-medicinal waters of San Miguel de los Baños

RESUMEN San Miguel de los Baños surgió y se desarrolló gracias a sus aguas mineromedicinales. Con el objetivo de determinar el origen, estudio y caracterización de estas se realiza revisión bibliográfica, mediante la consulta de bibliografías y documentos históricos recopilados; la información se buscó sin restricción de fecha de publicación, por descriptores, en bases de datos de la Biblioteca Virtual de Salud y por Google, en pos de hallar publicaciones, artículos y archivos que contuvieran en las palabras clave, determinándose que en los momentos fundacionales y durante el funcionamiento del balneario se realizaron estudios de caracterización, uso y terapéutica de las aguas provenientes de los manantiales: "El Tigre" y "La Salud"; desde 1962 no se brinda atención médica, desde 1984 a la fecha solo constan estudios geo- mineros, físico-químicos y bacteriológicos. La población local hace uso de estas aguas sin indicación, dosis y registro. No se han publicado estudios basados en la evidencia necesarios para la prescripción actual (AU).

Summary San Miguel de los Baños was founded and developed thanks to its mineral- medicinal waters. A bibliographic review was carried out with the objective of determining the origin, study and characterization of these waters consulting bibliography and historical documents, searching information without publishing date restriction, using descriptors in databases of the Virtual Health Library and Google for publications, articles and files having the used key words. The authors arrived to the conclusion that in the times of foundation and during the years of the spa functioning, there were carried out studies on characterization, use and therapeutic of the waters running from the springs "El Tigre" and "La Salud"; medical care is not provided since 1962; only geo-mining, physic-chemical and bacteriological studies were carried out from 1984 up to the date. Local population uses the waters without prescription, doses or recording. No evidence-based studies were published for their current prescription (AU).

Sobrevivência e desenvolvimento de Pseudomonas aeruginosa em água mineral experimentalmente contaminada / Survival and growth of Pseudomonas aeruginosain experimentally contaminated mineral water

Pseudomonas aeruginosa, agente patogênico oportunista, é frequentemente encontrado em águas minerais e pode causar infecções em indivíduos imunocomprometidos. Neste estudo foi avaliada a sobrevivência e/ou a multiplicação de P. aeruginosa em amostras de água mineral em embalagens plásticas de 1,5 L e 20 L, experimentalmente contaminadas, armazenadas a 35 ± 1ºC, 4 ± 2°C e em temperatura ambiente (20-25ºC), durante o período de validade do produto. Nas amostras de água mineral em garrafa plástica de 1,5 L, armazenadas a 35 ± 1ºC e 4 ± 2ºC, a população de P. aeruginosamanteve-se viável durante 370 e 100 dias, respectivamente. O maior aumento da população bacteriana ocorreu nas amostras de água mineral em galão de 20 L, armazenadas entre 20 a 25ºC, que passou de 3,8 para 6,6 log10 UFC/mL em um período de sete dias. Portanto, os galões de 20 L merecem atenção especial, pois além de serem retornáveis, normalmente são armazenados à temperatura ambiente. Os resultados reforçam a necessidade das empresas de águas minerais implantarem e implementarem as Boas Práticas de Fabricação (BPF) e o sistema Análise de Perigo e Pontos Críticos de Controle (APPCC) para eliminar ou minimizar os riscos do consumo deste produto. (AU)

Pseudomonas aeruginosa, an opportunistic pathogen, is often found in bottled waters and capable of infecting the immunocompromised patients. The present study aimed at evaluating the survival and/or the growth of P. aeruginosa strain in 1,5 L and 20 L bottled mineral water samples experimentally contaminated, stored at 35 ± 1°C, 4 ± 2°C, and at room temperature (from 20 to 25°C) during the product shelf-life period. In the mineral water samples contained in 1.5 L bottles, stored at 35 ± 1ºC and 4 ± 2ºC, P. aeruginosa remained viable for 370 and 100 days, respectively. The major increase in the bacterial population occurred in mineral water samples in 20 L bottles stored at 20 to 25ºC, being from 3.8 to 6.6 log10 CFU/mL, in a period of seven days. Therefore, the 20 L bottles deserve a special attention because, in addition of being returnable, they are usually stored at room temperature. The results reinforce the need of the mineral water companies in implementing the Good Manufacturing Practice (GMP) and the HACCP (Hazard Analysis Critical Control Point) to eliminate and to minimize the risks of consuming the contaminated product. (AU)

Sobrevivência e desenvolvimento de Pseudomonas aeruginosa em água mineral experimentalmente contaminada / Survival and growth of Pseudomonas aeruginosa in experimentally contaminated mineral water

Pseudomonas aeruginosa, agente patogênico oportunista, é frequentemente encontrado em águas minerais e pode causar infecções em indivíduos imunocomprometidos. Neste estudo foi avaliada a sobrevivência e/ou a multiplicação de P. aeruginosa em amostras de água mineral em embalagens plásticas de 1,5 L e 20 L, experimentalmente contaminadas, armazenadas a 35 ± 1ºC, 4 ± 2°C e em temperatura ambiente (20-25ºC), durante o período de validade do produto. Nas amostras de água mineral em garrafa plástica de 1,5 L, armazenadas a 35 ± 1ºC e 4 ± 2ºC, a população de P. aeruginosa manteve-se viável durante 370 e 100 dias, respectivamente. O maior aumento da população bacteriana ocorreu nas amostras de água mineral em galão de 20 L, armazenadas entre 20 a 25ºC, que passou de 3,8 para 6,6 log10 UFC/mL em um período de sete dias. Portanto, os galões de 20 L merecem atenção especial, pois além de serem retornáveis, normalmente são armazenados à temperatura ambiente. Os resultados reforçam a necessidade das empresas de águas minerais implantarem e implementarem as Boas Práticas de Fabricação (BPF) e o sistema Análise de Perigo e Pontos Críticos de Controle (APPCC) para eliminar ou minimizar os riscos do consumo deste produto.

Pseudomonas aeruginosa, an opportunistic pathogen, is often found in bottled waters and capable of infecting the immunocompromised patients. The present study aimed at evaluating the survival and/ or the growth of P. aeruginosa strain in 1,5 L and 20 L bottled mineral water samples experimentally contaminated, stored at 35 ± 1°C, 4 ± 2°C, and at room temperature (from 20 to 25°C) during the product shelf-life period. In the mineral water samples contained in 1.5 L bottles, stored at 35 ± 1ºC and 4 ± 2ºC, P. aeruginosa remained viable for 370 and 100 days, respectively. The major increase in the bacterial population occurred in mineral water samples in 20 L bottles stored at 20 to 25ºC, being from 3.8 to 6.6 log10 CFU/mL, in a period of seven days. Therefore, the 20 L bottles deserve a special attention because, in addition of being returnable, they are usually stored at room temperature. The results reinforce the need of the mineral water companies in implementing the Good Manufacturing Practice (GMP) and the HACCP (Hazard Analysis Critical Control Point) to eliminate and to minimize the risks of consuming the contaminated product.

Evaluation of the Potential of Commercial Vitamin Drinks to Induce Tooth Erosion / 치위생과학회지

BACKGROUND: The market for vitamin drinks is expanding both in Korea and worldwide. However, it was difficult to find studies regarding the possibility of tooth erosion induction due to vitamin drinks. The purpose of the present in vitro study was to evaluate the effect of tooth erosion caused by a few commercial vitamin beverages on bovine teeth enamel in terms of erosion depth and fluorescence loss. METHODS: Three experimental groups (vitamin drinks), a positive control group (Coca-Cola), and a negative control group (mineral water) were established. Each group consisted of 5 specimens obtained from sound bovine teeth. The pH and titratable acidity of beverages were measured. Specimens were immersed in the beverages and artificial saliva for 6 and 18 hours, respectively. This cycle was repeated for 5 days. The depth of the tooth loss caused by tooth erosion (erosion depth) and maximum loss of fluorescence (Max ΔF) were measured using the microscope and quantified light-induced fluorescence-digital, respectively. For the statistical analysis, the Kruskal-Wallis test and ANOVA were used to compare the erosion depth and Max ΔF of the enamel surfaces. In addition, Spearman correlations were estimated. RESULTS: The pH of the three vitamin beverages ranged from 2.65 to 3.01, which is similar to that of the positive control group. All beverages, except mineral water, had sugar and acidic ingredients. Vitamin drinks and the positive control, Coca-Cola, caused tooth erosion lesions, and showed significant differences in erosion depth compared to mineral water (p<0.05). The vitamin beverages with low pH were associated with high erosion depth and Max ΔF. CONCLUSION: Vitamin drinks have the potential to cause tooth erosion.

Daily Water Consumption and its Contribution to Calcium Intake in Korean Adults / 대한지역사회영양학회지

OBJECTIVES: Although water is essential for life and can supply essential minerals, studies that evaluate calcium intake through drinking water are limited. The aim of this study was to assess calcium contents of natural mineral water (NMW) and its possible contribution to calcium intake in healthy adults. METHODS: This study examined water consumption in 640 Korean adults with selfselected diet, analyzed the calcium content of 10 different brands of bottled NMWs sold in Korea, and assessed the amount of calcium intake from drinking water and its daily contribution to the recommended nutrient intake (RNI) of calcium. RESULTS: Mean calcium content in 10 bottled NMWs was 20.9 mg/l. Daily water intakes from food composition database and calculated using energy intake based on 0.53 ml/kcal were 957.2 ml and 1109.8 ml for men and 848.3 ml and 951.6 ml for women, respectively, with a significant difference by gender (p < 0.001). Daily drinking water intake was significantly higher among men than women (1203.9 ml vs. 1004.3 ml, respectively, p < 0.001). Daily calcium intakes from foods were 564.0 mg for men and 534.2 mg for women. Daily possible calcium intakes from drinking bottled water were 25.2 mg for men and 21.0 mg for women (p < 0.001). The contribution of daily calcium intake from drinking bottled water to RNI of calcium was 3.3% for men and 2.9% for women without significant difference. CONCLUSIONS: One half of the daily total water intake was consumed as drinking water, and possible calcium intake through drinking water was about 3% of RNI.

Daily Water Consumption and its Contribution to Calcium Intake in Korean Adults / 대한지역사회영양학회지

OBJECTIVES: Although water is essential for life and can supply essential minerals, studies that evaluate calcium intake through drinking water are limited. The aim of this study was to assess calcium contents of natural mineral water (NMW) and its possible contribution to calcium intake in healthy adults. METHODS: This study examined water consumption in 640 Korean adults with selfselected diet, analyzed the calcium content of 10 different brands of bottled NMWs sold in Korea, and assessed the amount of calcium intake from drinking water and its daily contribution to the recommended nutrient intake (RNI) of calcium. RESULTS: Mean calcium content in 10 bottled NMWs was 20.9 mg/l. Daily water intakes from food composition database and calculated using energy intake based on 0.53 ml/kcal were 957.2 ml and 1109.8 ml for men and 848.3 ml and 951.6 ml for women, respectively, with a significant difference by gender (p < 0.001). Daily drinking water intake was significantly higher among men than women (1203.9 ml vs. 1004.3 ml, respectively, p < 0.001). Daily calcium intakes from foods were 564.0 mg for men and 534.2 mg for women. Daily possible calcium intakes from drinking bottled water were 25.2 mg for men and 21.0 mg for women (p < 0.001). The contribution of daily calcium intake from drinking bottled water to RNI of calcium was 3.3% for men and 2.9% for women without significant difference. CONCLUSIONS: One half of the daily total water intake was consumed as drinking water, and possible calcium intake through drinking water was about 3% of RNI.

Effects of commercial dry syrups on tooth surfaces / 대한구강보건학회지

OBJECTIVES: The purpose of this study was to investigate the effects of dry syrups on bovine tooth surfaces. METHODS: Each specimen of the extracted bovine teeth enamel was treated with two types of dry syrup (experimental group), mineral water (negative control group), and liquid syrup (positive control group) (n=12 per group). The specimens were immersed for 1, 5, and 10 minutes and subsequently analyzed for surface microhardness changes using a Vickers hardness tester. RESULTS: The surface microhardness of sound enamel decreased as the immersion time increased. In addition, the microhardness difference (ΔVHN) among the groups after immersion for 10 minutes in both liquid syrup and two types of dry syrup was higher than that after immersion in mineral water (P0.05). CONCLUSIONS: These results imply the erosive potential of dry syrup on tooth surfaces. The longer the contact time with teeth, greater is the risk of dental erosion. Therefore, it is recommended that the mouth be rinsed with water after drinking the syrup.

Concentração de íons flúor em águas minerais envasadas no Rio Grande do Sul / Concentration of fluoride ions in mineral water bottled in the state of Rio Grande do Sul

Objetivo: avaliar o nível de flúor presente nas águas minerais carbogasosas e não carbogasosas envasadas no estado do Rio Grande do Sul, comparando os dados com as informações descritas nos rótulos das embalagens. Materiais e método: foram analisadas cinco marcas comerciais de água mineral. Os valores de padrão/ amostra e tampão Tisab foram utilizados em uma relação de 1:1, e as amostras foram lidas em duplicata. As amostras carbogasosas foram agitadas com bastão magnético para eliminação do gás carbônico. Para determinação de flúor, foram utilizados analisador específico de íons, eletrodo seletivo para íon flúor, eletrodo de referência Ag/AgCl de junção simples. Resultados: foram encontradas concentrações de flúor variando entre 0,13 mg F-/L e 1,31 mg F-/L, com diferenças entre os valores estipulados nos rótulos das marcas de água mineral avaliadas e as análises laboratoriais na presente investigação. Os valores de duas marcas de água mineral com flúor analisadas no estudo mostraram-se acima, considerando os valores de referência (0,6-0,8 mg F-/L), e uma marca não apresentou valores de ação preventiva contra a cárie dentária (valores abaixo de 0,6 mg F-/ L). Conclusão: conclui-se que há divergência entre os valores de íons flúor encontrados nas medições e os informados nos rótulos, sendo necessário um sistema de melhor vigilância para o controle dos níveis de flúor nas águas minerais disponibilizadas à população do estado do Rio Grande do Sul, considerando os benefícios do consumo de águas minerais para prevenção dos níveis de cárie na população. (AU)

Objective: quantify the fluoride level in carbogaseous and non-carbogaseous mineral waters bottled in the state of Rio Grande do Sul, Brazil, as well as to compare the data with the information described on the package labels. Materials and method: five brands of mineral water were analyzed. Standard/sample values and Tisab buffer were used in a ratio of 1:1, and the samples were read in duplicates. The carbogaseous samples were shaken with a magnetic rod to eliminate the carbon dioxide. For fluoride determination, a specific ion analyzer was used, as well as a fluoride ion-selective electrode, single-junction Ag/AgCl reference electrode. Results: fluoride concentrations ranging from 0.13 mg F-/L to 1.31 mg F-/L were found, with differences between the values specified in the labels of the mineral water brands evaluated and the laboratory analyses of the present investigation. The values of two brands of mineral water with fluoride analyzed in the study were high, considering the reference values (0.6-0.8 mg F-/L), and one brand did not present values of preventive action against dental caries (below 0.6 mg F-/L). Conclusion: there is a divergence between the values of fluoride ions measured and those reported on the labels, which requires a better surveillance system for controlling fluoride levels in the mineral waters offered to the population of the state of Rio Grande do Sul, Brazil, considering the benefits of mineral water consumption to prevent caries levels in the population. (AU)

Contenido de sodio en aguas minerales envasadas / SODIUM CONTENT IN PACKAGED MINERAL WATERS

Introducción: el agua es esencial para la vida por su participación en diversas funciones del organismo. La cantidad de agua que necesitamos varía según la edad, el peso, el clima y la intensidad de la actividad física a realizar. La ingesta de gran cantidad de sodio se ha asociado con hipertensión arterial y diversas enfermedades no transmisibles.Según el Tercer Consenso Uruguayo sobre Hipertensión Arterial para la Prevención de Enfermedades Cardiovasculares se recomienda un consumo máximo de 1.700 mg de sodio por día. Objetivos: investigar la posible incidencia nutricional en la dieta hiposódica del consumo de sodio proveniente de aguas minerales envasadas con y sin gas, nacionales e importadas, de la ciudad de Montevideo. Materiales y métodos: se analizaron en total ocho muestras de aguas minerales de venta al público. Se determinó el contenido de sodio por el fotómetro de llama. La incidencia del aporte de sodio en la dieta hiposódica se estimó para un plan de alimentación de 2.000 Kcal/día promedio. Resultados: los valores de sodio contenidos en las aguas minerales envasadas, nacionales e importadas, con y sin gas, oscilaron entre 6,5 y 33,9 mg/l. Si se consumen en promedio de 2 litros de agua por día, los valores de sodio de la misma no incidirían en la dieta hiposódica. Conclusiones: las aguas minerales actualmente disponibles en el mercado montevideano tienen un contenido de sodio inferior al límite establecido por la reglamentación. El consumo de estas aguas no sería un factor a tener en cuenta al momento de establecer las recomendaciones en una dieta con restricción de sodio. Si tenemos en cuenta las distintas procedencias de las aguas minerales, conocer su contenido de sodio sería necesario para planificar las recomendaciones nutricionales en relación a este mineral.

O poder terapêutico das águas minerais em Minas Gerais: do conhecimento popular ao científico / The therapeutic power of mineral waters in Minas Gerais: from popular to scientific knowledge

O uso das águas minerais para tratamento de saúde é um procedimento dos mais antigos, utilizado desde a época do Império Grego, recebeu vários nomes ao longo dos anos: Hidrologia Médica, Crenoterapia e Termalismo. No Brasil, a Crenoterapia foi introduzida juntamente com a colonização portuguesa, que trouxe ao país os seus hábitos de usar águas minerais para tratamento de saúde. A princípio, principalmente nos séculos XVII e XVIII, as águas tinham o seu poder curativo comprovado por experiências práticas e eram relacionadas ao mundo religioso, sendo, por isso, consideradas sagradas e milagrosas. As fontes de águas minerais foram as responsáveis pela formação e desenvolvimento de muitas cidades em Minas Gerais, atraindo a vinda de vários viajantes interessados no poder curativo e milagroso das águas. O sucesso do tratamento de doenças, com os banhos de águas minerais transformou lugarejos em centros urbanos. O potencial econômico das águas minerais, ao logo dos anos, despertou a atenção dos governantes mineiros, que passaram a realizar investimentos nas cidades que possuíam estâncias hidrominerais. Essas cidades, aos olhos dos governantes, tinham potencial para representar o grau de progresso e civilização almejado pelo Estado de Minas Gerais. No entanto, além da higiene, segurança e conforto, fazia-se necessário atingir outros patamares quanto à cientificidade para a indicação terapêutica das águas minerais. Assim, entra em cena a Universidade de Minas Gerais, que foi criada em 07 de setembro de 1927, pela Lei 956, promulgada pelo então Presidente do Estado de Minas Gerais, Antônio Carlos Ribeiro de Andrada. A análise dos documentos durante a pesquisa revelou a existência de um acordo...

The use of mineral waters for health treatment purpose, is not a new procedure, being used since the Greek Empire times, has received several names over the years: Medical Hydrology, Cotherapy and Thermalism. In Brazil the crenoterapia was introduced by the Portuguese colonization, which brought to the country the habits of using mineral waters for health treatment. At first, especially in the seventeenth and eighteenth centuries, the waters had their curative power, proved by practical experience and was linked to the religious world, and therefore considered sacred and miraculous. The sources of mineral waters were responsible for the beginning and development of many cities in Minas Gerais, attracting several travelers interested in the curative and miraculous power of the waters. The success of disease treatment through mineral water baths has turned hamlets into urban centers. The economic potential of the mineral waters, at the turn of the years, attracted the attention of the mining rulers, who began to invest in the cities that had hydro-mineral spots. These, in the eyes of the rulers, had the potential to represent the degree of progress and civilization sought by the State of Minas Gerais. However, besides hygiene, safety and comfort, it was necessary to reach other levels as the scientific knowledge to correct therapeutic indication of the mineral waters. Thus, the University of Minas Gerais, which was created on September 7, 1927 by Law 956, was promulgated by the President of the State of Minas Gerais, Antônio Carlos Ribeiro de Andrada. The analysis of the documents during the research revealed the existence of an agreement between the President of the State in the year 1927 and the director of the Faculty of Medicine for the creation of the University of Minas Gerais. The importance of hydromineral stations to the state and the need to legitimize scientific knowledge for water therapy led the President of the State to support...

Effects of commercial tea beverages containing citric acid on tooth surfaces / 대한구강보건학회지

OBJECTIVES: The purpose of this study was to evaluate the erosive potential of tea beverages containing citric acid on tooth surfaces. METHODS: Specimens of extracted bovine teeth enamel were embedded in resin and polished. The specimens were subjected to one of three treatments (n=10 per treatment group): mineral water, brewed black tea, or black tea beverage. Tooth specimens were exposed to the treatment for 30 minutes and then analyzed using Vickers surface hardness testing and scanning electron microscopy. RESULTS: After 30 minutes of treatment, there were statistically significant differences between the hardness of the enamel pre- and post-treatment in both, the brewed black tea and black tea beverage groups (P0.05).On observation using a scanning electron microscope, the tooth surfaces exposed to the black tea beverage containing citric acid were rougher than the tooth surfaces in the other two groups. CONCLUSIONS: This study demonstrates the erosive potential of citric acid-containing tea beverages on tooth surfaces. Thus, there is need to caution people regularly consuming tea beverages containing citric acid, regarding the possibility of tooth surface erosion.

Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area / 한국영양학회지

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for χ²-test, Pearson correlation analysis, and multiple regression analysis. RESULTS: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. CONCLUSION: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.

Condições higienicossanitárias de indústrias de águas minerais na ilha de São Luís ­ MA / Hygienic sanitary conditions of mineral water industries in São Luis- MA

da água consumida, tem mostrado o potencial crescimento do consumo de água mineral pela população, por acreditar ser um comportamento saudável e devido à insegurança em relação à qualidade e quantidade da água ofertada pelos serviços públicos. O consumo de água contaminada pode transmitir doenças como gastroenterites, hepatite, provocando vômitos, diarreia, náuseas, podendo levar à morte. Este estudo teve como objetivo avaliar as condições higienicossanitárias de indústrias de águas minerais na Ilha de São Luís- MA. Trata-se de um estudo descritivo, realizado com dados secundários de 2014 coletados na Superintendência de Vigilância Sanitário do Estado do Maranhão. Como parâmetro para classificação das indústrias por grupo de risco, utilizou-se a resolução 173/2006, da Agência Nacional de Vigilância Sanitária. Todas as indústrias pesquisadas foram classificadas em baixo risco, por atenderem a 100% dos itens referentes à higienização, e entre 76 e 100% dos demais itens. Diante dos dados pode-se concluir que a água mineral envasada e comercializada pelas indústrias pesquisadas na Ilha de São Luís- MA estão adequadas para o consumo humano.

Análisis de alimentos de consumo habitual: parámetros relacionados con factores de riesgo de caries y desgaste erosivo / Commonly consumed foods analysis: risk factors relatedto decay and erosive wear parameters

Objetivo: analizar bebidas y alimentos de consumo frecuente para evaluar el pH, grados Brix (ºBx), efecto buffer a pH 5,5 y 7, y concentración de fosfatos, calcio y fluoruros. Materiales y métodos: en este estudio observacional, descriptivo y transversal, se evaluaron 438 alimentos, divididos en 18 grupos. Se analizó pH, capacidad Buffer a pH 5,5 y 7, grados Brix y concentración de fosfatos, de fluoruros y de calcio. Los datos fueron procesados por SPSS Statistics 20 (IBM Corp., Estados Unidos). Resultados: las gaseosas, el jugo en polvo para diluir, las aguas saborizadas y las bebidas isotónicas presntaron menor pH. El rango de sólidos solubles, expresado en grados Brix, fue de 0,05 a 15,9. El mayor valor de efecto buffer correspondió a los jugos: exprimido, en polvo, listo para consumir y para diluir. En este último, se halló mayor cantidad de fosfato. Sólo en las aguas minerales con gas se observaron fluoruros. El alimento de soja líquido natural presentó el mayor contenido de calcio. Concusiójn: las gaseosas, los jugos, las leches fermentadas y las bebidas isotónicas, resultaron ser ácidas, con bajo efecto buffer, alto valor de grados Brix y contener pocos factores protectores.

Aims: to analyze drinks and foods commonly consumedby evaluating pH, degrees Brix, buffer effect at pH 5.5 and 7.0and phosphate, calcium and fluoride concentration.Materials and methods: In this observational, descriptiveand cross-sectional study, 48 foods were evaluated,divided into 18 groups. pH, buffer capacity at 5.5 and 7, degreesBrix and phosphate, fluoride and calcium concentrationwere analyzed. The data were processed by SPSS Statistics 20(IBM Corp., USA).Results: Soda, juice powder to dilute, flavored water andsports drinks had lower pH. The range of soluble solids (degreesBrix) was from 0.05 to 15.9. The greatest value in buffereffect was in juices: squeezed, powdered, ready to consumeand to be diluted. The latter had a higher amount of phosphate.Only sparkling mineral waters showed detectable valuesfor fluorides. The liquid natural soy food had the highestcalcium content.Conclusion: Soft drinks, juices, fermentable milk, isotonicdrinks were found to be acidic, with lower buffer value,high Brix degrees and low in protective factors.

Avaliação de parâmetros de qualidade de águas minerais comercializadas em Recife - PE / Evaluation of quality parameters of mineral waters commercialized in Recife - PE

Devido aos frequentes racionamentos no abastecimento de água da rede pública em Recife, os usuários passaram a adquirir com frequência água mineral envasada. Foram investigadas 23 diferentes marcas de águas minerais naturais, comercializadas em Recife. Os parâmetros de qualidade analisados neste estudo foram: coliformes totais e termotolerantes, nitrato, nitrito, cobre e manganês. Do total de amostras (n=23), dezesseis (16/23) apresentaram coliformes totais. Houve ausência de termotolerantes em todas as amostras analisadas. Nitrito e manganês apresentaram resultados superiores ao máximo permitido pela legislação vigente, em uma e três marcas, respectivamente. Esses resultados são preocupantes, pois representam risco à saúde da população.

Due to frequent rationing in public water supply in Recife, users began to acquire often bottled mineral water. Twenty three different brands of natural mineral water, sold in Recife were investigated. The quality parameters analyzed in this study were: total and thermotolerant coliforms, nitrate, nitrite, copper and manganese. Of the total sample (n = 23), sixteen (16/23) presented total coliforms. There was no thermotolerant in all samples analyzed. Nitrite, and manganese showed superior results to the maximum allowed by law, in one and three brands, respectively. These results are worrisome because they represent a risk to health.

Análise microbiológica de diferentes marcas de água mineral comercializada na cidade de Natal - RN / Microbiological analysis of different brands of mineral water commercialized in the city of Natal - RN

As águas minerais são aquelas que contêm em sua composição, minerais e substâncias benéficas à saúde. A produção da água mineral se dá por um conjunto de operações, as quais não vêm alterar as características físicas e químicas. Com dúvida sobre a qualidade de água nos estabelecimentos públicos a população passou a consumir águas minerais em busca de bem-estar e qualidade de vida. Assim o objetivo do presente estudo foi analisar quatro marcas com cinco amostras de cada marca de água mineral de 500mL consumidas na cidade de Natal - RN com o intuito de pesquisar Coliformes totais e a 45ºC. Os resultados obtidos foram negativos para essa contaminação. Desta forma, as amostras analisadas apresentaram-se próprias para o consumo humano.

The mineral waters are those that contain in its constitution, mineral and therapeutic substances which bring beneficence to the health. The mineral water production happens by a complex whole of operations, which don't change physical and chemistry characteristic. The population uncertain about water quality in public establishments started to consume mineral water seeking its satisfaction and life quality. Therefore the goal of this research was analyze four marks with five samplers of each water mineral of 500 mL consumed in the city of Natal/RN with objective of find excremental matter and whole at 45 C. Results from the analysis showed no contamination from fecal and total coliforms. So, the analyzed examples are perfect to the human consume.

Validation of an analytical method for determination of 13 priority polycyclic aromatic hydrocarbons in mineral water using dispersive liquid-liquid microextraction and GC-MS

Dispersive liquid-liquid microextraction [DLLME] combined with gas chromatography-mass spectrometry [GC-MS] was used for the extraction and determination of 13 polycyclic aromatic hydrocarbons [PAHs] in mineral water samples. In this procedure, the suitable combination of extraction solvent [500 microL chloroform] and disperser solvent [1000 microL acetone] were quickly injected into the water sample [10.00 mL] by Hamilton syringe. After centrifugation, 500 microL of the lower organic phase was dried under a gentle stream of nitrogen, re-dissolved in chloroform and injected into GC-MS. Chloroform and acetone were found to be the best extraction and disperser solvent, respectively. Validation of the method was performed using spiked calibration curves. The enrichment factor ranged from 93 to 129 and the recovery ranged from 71 to 90%. The linear ranges for all the PAHs were 0.10-2.80 ngmL-1. The relative standard deviations [RSDs] of PAHs in water by using anthracene-d[10] as internal standard, were in the range of 4-11% for most of the analytes [n=3]. Limit of detection [LOD] for different PAHs were between 0.03 and 0.1 ngmL-1. The method was successfully applied to the analyze of PAHs in mineral water samples collected from Tehran

Agua alcalinizante y con alto contenido de magnesio: los posibles efectos beneficiosos para la salud / Alkaline water and with high level of magnesium: possible benefits for health

Introducción: el consumo de dietas con un potencial alcalinizante ha sido asociado con varios efectos beneciosos sobre la salud. El potencial alcalinizante de un alimento en particular puede evaluarse mediante el cálculo del PRAL, una fórmula que tiene en cuenta el contenido de sulfato, fosfato, cloruro, sodio, calcio, potasio y magnesio de los alimentos. Objetivos: revisar la literatura para vericar el efecto del magnesio y alimentos/agua con potencial alcalinizante para la salud. También evaluar la capacidad de un filtro comercial para hacer el agua más alcalinizante y aumentar su contenido de magnesio. Materiales y métodos: se utilizaron cuatro filtros y el PRAL se calculó para todas las muestras; los valores se expresaron como media ± desviación estándar. Resultados: se encontró un aumento en el pH (IC 95%: 2,702 a -2,548; p<0,0001) y una reducción en el valor de PRAL (IC 95%: 1,418 a 2,081; p<0,0001). El magnesio fue el mayor predictor de un valor de PRAL alcalinizante dado que hubo un incremento estadísticamente significativo (IC 95%: 54,00 a -39,16; p<0,0001) en el contenido de magnesio después del proceso de filtración independiente de la fuente de agua. Conclusiones: la mayoría de los estudios sugiere que el consumo de alimentos alcalinizantes se asocia con una reducción de la resorción ósea y la inhibición de la actividad de los osteoclastos. El consumo de magnesio se relaciona con un menor riesgo de enfermedad cardiovascular, diabetes tipo II y determinados tipos de demencia como la enfermedad de Alzheimer.

Introduction: the intake of alkalizing potential diets has been associated with various bene¬cial effects on health. The alkalizing potential of a particular food can be evaluated by the PRAL calculation, a formula considering the content of sulfate, Phosphate, chloride, sodium, calcium, potassium and magnesium in food. Objectives: to check the scientific literature to verify the effect of magnesium and food/water with alkalizing potential for health. The capacity of a commercial filter to make water more alkalizing and increase the content of magnesium was also evaluated. Materials and methods: four filters were used and PRAL was calculated for all samples, and the values were reported as mean ± standard deviation. Results: an increase in pH was observed (CI 95%: -2,702 to -2,548; p<0,0001) and a reduction in the PRAL value (CI 95%: 1,418 to 2,081; p<0,0001). Magnesium was the major predictor of an alkalizing PRAL value, since there was a statistically significant increase (CI 95%: -54,00 to -39,16; p<0,0001) in the content of magnesium after the independent filtration process of water source. Conclusions: most of the studies suggest that the consumption of alkalizing water is associated with a reduction in bone resorption and inhibition of osteoclast activity. The consumption of magnesium is associated with a less risk of cardiovascular disease, type II diabetes and certain types of dementia such as Alzheimer.