Evaluación de ingesta dietética según el nivel socioeconómico en un grupo de personas vegetarianas en Colombia

Diferentes estudios han relacionado el nivel socioeconómico con la calidad de la dieta y la prevalencia de riesgo de deficiencia de nutrientes. En personas vegetarianas, cuando no se sigue una dieta adecuada, existe la posibilidad de tener una baja ingesta de ciertos nutrientes, principalmente de vitamina B12, vitamina D, calcio, hierro, zinc, ácidos grasos omega-3 y proteínas. Este estudio tiene como objetivo evaluar la ingesta dietética en personas vegetarianas según su nivel socioeconómico en una región de Colombia. Los participantes completaron un cuestionario en el cual se les preguntó por variables socioeconómicas, antropométricas y la frecuencia de consumo de 48 alimentos y suplementos. Posteriormente, a un subgrupo de la muestra se le realizaron dos recordatorios de 24 horas en diferentes días de la semana. Se encontró que, a menor nivel socioeconómico, hay un menor consumo de lácteos, cereales integrales, frutas y verduras. Así mismo, se observó que según el tipo de vegetarianismo hay diferencias en el consumo de cobalamina, fibra y calcio. Se concluye que, de manera similar a los omnívoros, se requiere de educación nutricional para mejorar la elección de los alimentos y lograr suplir los requerimientos nutricionales, independientemente del nivel económico.

Different studies have related socioeconomic status to diet quality and the prevalence of nutrient deficiency risk. Among vegetarians, when an adequate diet is not followed, there is a possibility of having a low intake of certain nutrients, mainly vitamin B12, vitamin D, calcium, iron, zinc, omega-3 fatty acids and proteins. This study aims to evaluate the dietary intake of vegetarians according to their socioeconomic level in a region of Colombia. Participants completed a questionnaire in which they were asked about socioeconomic and anthropometric variables and the frequency of consumption of 48 foods and supplements. Subsequently, a subgroup of the sample was given two 24-hour reminders on different days of the week. We found that the lower the socioeconomic level, the lower the consumption of dairy products, whole grains, fruits and vegetables. Likewise, it was observed that depending on the type of vegetarianism, there are differences in the consumption of cobalamin, fiber and calcium. We conclude that, similar to omnivores, nutritional education is required to improve the choice of foods and to meet nutritional requirements, regardless of economic level.

Impact of deficient nutrition in bone mass after bariatric surgery / Impacto da deficiência nutricional na massa óssea após cirurgia bariátrica

Background : Essential nutrients are considered for the prevention of the bone loss that occurs after bariatric surgery. Aim : Evaluate nutrients involved in bone metabolism, and relate to serum concentrations of calcium, vitamin D, and parathyroid hormone, and the use of supplements and sun exposure on the bone mass of patients who had undergone gastric bypass surgery. Methods : An observational study, with patients who had undergone the surgery 12 or more months previously, operated group (OG), compared to a control group (CG). Results : Were included 56 in OG and 27 in the CG. The mean age was 36.4±8.5 years. The individuals in the OG, compared to CG, consumed inadequate amounts of protein and daily calcium. The OG had a higher prevalence of low sun exposure, lower levels of 25OH Vitamin D (21.3±10.9 vs. 32.1±11.8 ng/dl), and increased serum levels of parathyroid hormone (68.1±32.9 vs. 39.9±11.9 pg/ml, p<0.001). Secondary hyperparathyroidism was present only in the OG (41.7%). The mean lumbar spine bone mineral density was lower in the OG. Four individuals from the OG had low bone mineral density for chronological age, and no one from the CG. Conclusion : The dietary components that affect bone mass in patients undergoing bariatric surgery were inadequate. The supplementation was insufficient and the sun exposure was low. These changes were accompanied by secondary hyperparathyroidism and a high prevalence of low bone mass in lumbar spine in these subjects.

Racional : Alguns nutrientes são essenciais para a prevenção da perda de massa óssea que ocorre após a cirurgia bariátrica. Objetivo : Avaliar nos pacientes que foram submetidos à cirurgia bariárica pela técnica de bypass gástrico os nutrientes envolvidos no metabolismo ósseo e sua relação com: a concentração sérica de cálcio; a vitamina D e paratormônio; o uso de suplementos alimentares e a exposição solar. Métodos : Estudo observacional com pacientes que foram previamente submetidos à cirurgia, 12 meses ou mais que compuseram o grupo operado (OG), em comparação a um grupo controle (GC). Resultados : Foram avaliados 56 pacientes no OG e 27 no GC. A média de idade foi de 36,4±8,5 anos. Os indivíduos do OG, em comparação com o CG, consumiram diariamente quantidades insuficientes de proteína e cálcio. O OG apresentou maior prevalência de baixa exposição solar, níveis mais baixos de 25OH vitamina D (21,3±10,9 vs 32,1±11,8 ng/ dL) e aumento dos níveis séricos de paratormônio (68,1±32,9 vs 39,9±11,9 pg/ml, p<0,001). Hiperparatiroidismo secundário foi presente apenas no OG (41,7%). A densidade mineral óssea da coluna lombar foi significativamente menor no OG. Quatro indivíduos do OG tiveram baixa densidade mineral óssea comparado com a idade cronológica, e nenhum do CG. Conclusão : Os componentes da dieta que afetam a massa óssea em pacientes submetidos à cirurgia bariátrica estavam inadequados. A suplementação alimentar foi insuficiente e a exposição solar baixa. Estas alterações foram acompanhadas de hiperparatireoidismo secundário e alta prevalência de baixa massa óssea em coluna lombar nestes pacientes.

El consumo y la producción familiar de fríjol, maíz, yuca, batata y arroz en un municipio rural en Colombia: evaluación de la posibilidad de implementar la biofortificación de cultivos / Consumption and production of beans, maize, cassava, sweet potato and rice by families living in a rural Colombian areas: assessing the option to implement crop bio-fortification

Objetivo: conocer las características de producción y consumo de cinco cultivos y evaluar la posibilidad de biofortificación como una estrategia viable en una zona rural colombiana. Materiales y métodos: de 60 familias seleccionadas aleatoriamente, se encuestó a la persona encargada de la preparación de alimentos y (si era diferente) a la persona encargada de la producción agrícola acerca de la compra, el consumo y la producción de los cultivos. Resultados: el 100% reportó haber consumido arroz en la última semana, el 96,9% fríjol, el 89,1% yuca, el 81,3% maíz y el 9,4% batata. Los cultivos provenían principalmente de la compra en graneros (fríjol, maíz, arroz) y de la autoproducción (yuca, batata). La yuca fue cultivada por el mayor número de productores (56,6%) seguido por el maíz (46,6%), el fríjol (43,3%) y la batata (16,6%); el arroz no fue producido. Conclusión: sustituyendo la producción con cultivos biofortificados se aportaría, a la dieta, entre 10 y 16% más hierro, zinc y vitamina. Debido a su impacto nutricional potencial, se amerita investigar la adaptabilidad y la aceptabilidad de los cultivos biofortificados en la comunidad.

Objective: to determine the characteristics and consumption by Colombian families of five different non-biofortified staple crops and to evaluate the option to use bio-fortification as a production strategy for this population. Materials and methods: population was randomly selected (60 families). In each home, persons in charge of crop production or either food preparation were asked about crop purchase, consumption, and production. Results: all people that prepared food (100%) reported to have eaten rice, 96.9% bean, 89.1 % yucca, 81,3 % corn and 9,4 % batata in the last week previously to interview. Crops that were mostly buying (bean, corn and rice) , yucca and batata were grown by themselves at home. Most farmers reported to grow mainly yucca (56.6%), followed of corn (46.6 %), bean (43.3%) and batata (16.6%), but they didn¡¯t produce rice. Conclusion: bio-fortification could be a strategy to improve diet for this population and more studies are necessary to find out the nutritional impact and the acceptability of these products by the community.