Creatine improves anaerobic performance and promotes anthropometric changes in Brazilian college soccer players / La creatina mejora el rendimiento anaeróbico y promueve cambios antropométricos en futbolistas universitarios brasileños

Objective: This study aimed to evaluate the effects of creatine on the body composition and performance of college soccer players. Materials and method: Sixteen amateur soccer players were supplemented with creatine (n=8) or maltodextrin (placebo, n=8) for four weeks, using a loading protocol (20g/day in the first week, followed by 5g/day for the rest of the study period). Anthropometric measurements and three physical tests were performed before and after the intervention. Results: After the protocol, the Cr group showed increased body mass (pre 65.1 ± 8.2; post 66.4 ± 8.4; p=0.002), arm (pre 27.7 ± 4.3; post 28.3 ± 4.3; p=0.01), thigh (pre 49.9 ± 4.3; post 51.3 ± 4.6; p=0.012), and leg (pre 34.6 ± 2.3; post 34.8 ± 2.4; p=0.029) circumferences. For bangsbo repeat vertical jump test (BRVJ), there was an increase in maximum power (pre 2965.4 ± 691.8; post 3102.1 ± 818; p=0.034), maximum relative power (pre 44.5 ± 6.5; post 47.1 ± 6.5; p=0.045) and average power (pre 2757.6 ± 653.2; post 2937.7 ± 739.9; p=0.05) only in the Cr group. For running anaerobic sprint test (RAST), there was a significant improvement in average sprint and total times, and in the average power for both groups; however, only the Cr group showed significant improvement in maximum power (pre 517.93 ± 118.82; post 580.15 ± 119.06; p=0.01) and maximum relative power (pre 7.9 ± 1.2; post 8.5 ± 1.3; p<0.001). For wingate test (WIN), improvements were observed in maximum power (pre 456.4 ± 91.0; post 508 ± 79.7; p=0.003), maximum relative power (pre 7.0 ± 0.9; post 7.6 ± 0.6; p=0.012), average power (pre 354.8 ± 69.5; post 410 ± 71.5; p<0.001) and relative average power (pre 5.4 ± 0.6; post 6.1 ± 0.4; p=0.012) only in the Cr group.(AU)

Objetivo: Evaluar los efectos de la creatina en la composición corporal y el rendimiento anaeróbico en jugadores de fútbol universitario. Material y método: Dieciséis jugadores fueron suplementados con creatina (Cr) (n=8) o maltodextrina (placebo, n=8) durante cuatro semanas, utilizando un protocolo de carga (20g/día la primera semana, seguidos de 5g/día durante el resto del período de estudio), realizándose mediciones antropométricas y tres pruebas físicas anaeróbicas antes y después de la intervención. Resultados: El grupo Cr mostró un aumento en las circunferencias del brazo (antes 27,7 ± 4,3; después 28,3 ± 4,3; p=0,01), muslo (antes 49,9 ± 4,3; después 51,3 ± 4,6; p=0,012) y pierna (antes 34,6 ± 2,3; después 34,8 ± 2,4; p=0,029) y aumento en la masa corporal (antes 65,1 ± 8,2; después 66,4 ± 8,4; p=0,002). No se registraron cambios significativos en el grupo placebo. En la prueba de saltos verticales repetidos (Test de Bangsbo) hubo un aumento en la potencia máxima (antes 2965,4 ± 691,8; después 3102,1 ± 818; p=0,034), relativa máxima (antes 44,5 ± 6,5; después 47,1 ± 6,5; p=0,045) y media (antes 2757,6 ± 653,2; después 2937,7 ± 739,9; p=0.05) solo en el grupo Cr. En la prueba de carrera (RAST), hubo una mejora significativa en los tiempos de sprint total y promedio, y en la potencia promedio para ambos grupos; sin embargo, únicamente el grupo Cr mostró una mejora significativa en la potencia máxima (antes 517,93 ± 118,82; después 580,15 ± 119,06; p=0,01) y máxima relativa (antes 7,9 ± 1,2; después 8,5 ± 1,3; p<0,001). Para la prueba de Wingate en miembros superiores, se observaron mejoras en potencia máxima (antes 456,4 ± 91,0; después 508 ± 79,7; p=0,003), relativa máxima (antes 7,0 ± 0,9; después 7,6 ± 0,6; p=0,012), media (antes 354,8 ± 69,5; después 410 ± 71,5; p<0,001) y potencia relativa media (antes 5,4 ± 0,6; después 6,1 ± 0,4; p=0,012) solo en el grupo Cr.(AU)

Lifestyle and eating habits before and during COVID-19 quarantine in Brazil.

OBJECTIVE: To assess changes in daily habits, food choices and lifestyle of adult Brazilians before and during the COVID-19 pandemic. DESIGN: This observational study was carried out with Brazilian adults through an online questionnaire 5 months after the social distance measures implementation. The McNemar, McNemar­Bowker and Wilcoxon tests were used to investigate differences before and during the COVID pandemic period, adopting the statistical significance of P < 0·05. SETTING: Brazil. PARTICIPANTS: Totally, 1368 volunteers aged 18+ years. RESULTS: The volunteers reported a lower frequency of breakfast, morning and lunch snacks (P < 0·05) and a higher frequency of evening snacks and other meal categories during the pandemic period (P < 0·05). The results showed an increase in the consumption of bakery products, instant meals and fast food, while the consumption of vegetables and fruits decreased (P < 0·005). There was a significant increase in the frequency of consumption of alcoholic beverages (P < 0·001), but a reduction in the dose (P < 0·001), increased frequency of smoking (P = 0·007), an increase in sleep and screen time in hours and decrease in physical activity (P < 0·001). CONCLUSIONS: It was possible to observe an increase in screen time, hours of sleep, smoking and drinking frequency. On the other hand, there was a reduction in the dose of alcoholic beverages but also in the practice of physical activity. Eating habits also changed, reducing the performance of daytime meals and increasing the performance of nighttime meals. The frequency of consumption of instant meals and fast food has increased, while consumption of fruits and vegetables has decreased.

Diet Quality and Adequacy of Nutrients in Preschool Children: Should Rice Fortified with Micronutrients Be Included in School Meals?

Feeding is indicative of the nutritional status of children, however micronutrient deficiency is common in this age group. We evaluated the impact of inclusion of rice (Ultra Rice(®) (UR(®))) fortified with iron, zinc, thiamin and folic acid on laboratory measurements and the nutrient intake of children. Ninety-nine preschoolers (2-6 years; 42.6% male) from two preschools participated, one of which received UR(®) added to polished rice as part of school meals (test preschool) and the other received only polished rice (control preschool). Biochemical evaluations were performed before and after four months of intervention. Feeding was assessed by direct weighing of food, complemented by 24-h recalls, and the diet was assessed by the Healthy Eating Index (HEI) adapted to the Brazilian reality. The fortified rice improved the levels of zinc (p < 0.001), thiamine (p < 0.001), folic acid (p = 0.003), mean corpuscular hemoglobin (p < 0.001) and mean corpuscular hemoglobin concentration (p < 0.001). The inadequacy percentages of thiamine, folic acid and iron were lower among preschoolers from the test preschool. This study demonstrated the effectiveness of using UR(®) on laboratory measurements of children. The inadequate intake of thiamine, folic acid and iron was also reduced, making the fortified rice an interesting strategy in school feeding programs.

Folates retention in brassica vegetables consumed in Brazil after different cooking methods / Retención de folatos en hortalizas consumidas en Brasil después de diferentes métodos de cocción

The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buffer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.

El presente estudio tuvo como objetivo determinar los efectos de los diferentes métodos de cocción tradicionales sobre la retención de folatos (tetrahidrofolato - THF, 5-metiltetrahidrofolato - 5- MTHF y 5-formiltetrahidrofolato - 5 FTHF) en hortalizas. El análisis de folatos se llevó a cabo por cromatografía líquida de alta resolución (CLAR), con detección por fluorescencia, usando elución en gradiente, fase móvil de acetonitrilo y solución tampón de fosfato. La retención de los isómeros en las hortalizas después de la cocción varió de 17,0% a 87,2% para THF, 53,4 a 94,1% para 5-MTHF y de 39,0 a 107,9% para 5- FTHF. La retención de folatos dependió de la matriz del alimento, el tipo de isómero, y los métodos de cocción utilizados. Se recomienda que uno debe tener más control sobre las opciones de métodos y tiempo de cocción y la cantidad de agua utilizada en el hogar y también en los servicio de alimentación.

Folates retention in brassica vegetables consumed in Brazil after different cooking methods.

The present study aimed to determine the effects of different traditional cooking methods on folate (tetrahydrofolate - THF, 5-methyltetrahydrofolate - 5- MTHF and 5-formyltetrahydrofolate - 5-FTHF) retention in leafy vegetables. The analysis of folates was carried out by high performance liquid chromatography (HPLC), with detection by fluorescence, using gradient elution, mobile phase of acetonitrile and phosphate buf- fer solution. The retention of isomers in vegetables after cooking ranged from 17.0 % to 87.2 % for THF, 53.4 - 94.1% for 5-MTHF and 39.0 - 107.9% for 5-FTHF. The retention of folates depended on the food matrix, the kind of isomer, and the cooking methods used. It is recommended that one should have more control over the choices for methods and time of cooking and the amount of water used at home and at foodservice as well.

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice technology with or without addition of yacon flour (Smallanthus sonchifolius).

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals' stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p < 0.05). Groups that received yacon flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice® technology with or without addition of yacon flour (Smallanthus sonchifolius) / Biodisponibilidad de hierro en ratas Wistar alimentadas con arroz fortificado por medio de la tecnología Ultra Rice® con o sin adición de harina de yacon (Smallanthus sonchifolius).

This study aimed to evaluate iron (Fe) bioavailability in Wistar rats fed with rice fortified with micronized ferric pyrophosphate (FP) by Ultra Rice® (UR) technology with or without addition of yacon flour as a source of 7.5% of fructooligosaccharides (FOS). Diets were supplied with 12 mg iron/kg from the following sources: ferrous sulfate (FS - control diet), fortified rice with micronized ferric pyrophosphate (Ultra Rice®) (UR diet), ferrous sulfate + yacon flour (FS + Y diet) or Ultra Rice® + yacon flour (UR + Y diet). Blood samples were collected at the end of depletion and repletion stages for determination of hemoglobin concentration and calculation of the relative biological value (RBV). Also, the content of short chain fatty acids (SCFA) (acetic, propionic and butyric acids) from animals’ stools and caecum weight were determined. The UR diet showed high iron bioavailability (RBV = 84.7%). However, the addition of yacon flour in the diet containing fortified rice (UR + Y diet) decreased RBV (63.1%) significantly below the other three groups (p<0.05). Groups that received yacon flour showed higher acetic acid values compared to those who did not. In conclusion, fortified UR® with micronized ferric pyrophosphate showed high iron bioavailability but the addition of yacon flour at 7.5% FOS reduced iron bioavailability despite increased caecum weight and SCFA concentration.

Este estudio tuvo como objetivo evaluar la biodisponibilidad de hierro (Fe) en ratas Wistar alimentadas con arroz fortificado con pirofosfato férrico micronizado por medio de la tecnología Ultra Rice® (UR®), con o sin adición de harina de yacón. Las dietas contenían 12 mg de hierro/kg a partir de las siguientes fuentes: sulfato ferroso (SF - dieta de control), Ultra Rice® (dieta UR®), sulfato ferroso + harina de yacón (dieta SF + Y) o Ultra Rice® + harina de yacón (dieta UR® + Y). Al final del estudio, se recogieron muestras de sangre para la determinación de la concentración de hemoglobina y el cálculo del valor biológico relativo (RBV). También se determinó el contenido de ácidos grasos de cadena corta (AGCC) (ácidos acético, propiónico y butírico) en las heces de los animales. La dieta UR® mostró alta biodisponibilidad de hierro (RBV = 84,7%). Sin embargo, la adición de harina de yacón en la dieta que contenía arroz fortificado (dieta UR® + Y) disminuyó el RBV (63,1%) (p <0,05). Los grupos que recibieron harina de yacón mostraron los valores más altos de ácido acético en comparación con aquellos que no recibieron. En conclusión, el arroz fortificado con pirofosfato férrico micronizado por medio de la tecnología UR® mostró alta biodisponibilidad de hierro. La adición de harina de yacón, con el fin de proporcionar 7,5% de fructooligosacáridos (FOS) en la dieta, causó aumento del peso del ciego y de la concentración de AGCC, aunque disminuyó la biodisponibilidad de hierro.