Plant-based and vegetarian diets: an overview and definition of these dietary patterns.

PURPOSE: This paper aims to present an overview of the definitions of "plant-based and "vegetarian diets" adopted by different organizations worldwide, proposing new standard definitions and discussing the notion of vegetarianism as a restrictive dietary pattern. METHODS: An extensive literature review on the different definitions of vegetarian and plant-based diets was conducted. Definitions of different international vegetarian and vegan organizations were also taken into account. Objective definitions for vegetarian and plant-based diets, as well as for their subcategories, were proposed. Other aspects related to how vegetarian diets are viewed and defined were also discussed. RESULTS: We proposed that a vegetarian diet should be defined as "a dietary pattern that excludes meat, meat-derived foods, and, to different extents, other animal products". This definition would include, among others, ovolactovegetarian and vegan diets. The proposed definition for a plant-based diet was "a dietary pattern in which foods of animal origin are totally or mostly excluded". Other types of diets, such as flexitarian and pescetarian diets, could be considered plant-based. A vegetarian diet should not be considered restrictive. Instead, terms such as alternative or non-conventional could be used to define it and to distinguish it from the conventional diet adopted by most of the Western population. CONCLUSION: This paper was able to elaborate objective definitions of vegetarian and plant-based diets. Standardizing nomenclatures may reduce misinterpretation and confusion in this field of study.

Dificuldades financeiras, aspectos alimentares e de saúde em estudantes universitários, durante a pandemia de Covid-19 / Financial difficulties, dietary and health aspects in university students during the Covid-19 pandemic

Introdução: As dificuldades financeiras advindas da pandemia, em virtude de mudanças econômicas do país, além de refletirem no estado de segurança alimentar e nutricional e no estado de saúde dos indivíduos, acarretaram o aumento da evasão dos cursos superiores. Objetivo: Verificar a associação entre as dificuldades financeiras, durante a pandemia de Covid-19, com os aspectos alimentares e de saúde dos graduandos da Universidade Federal de Juiz de Fora (UFJF). Método: Estudo transversal com graduandos da UFJF. Os dados foram coletados entre setembro de 2020 e março de 2021, através de questionário on-line. Utilizou-se Teste Qui-quadrado (p<0,05) para avaliar os fatores associados às dificuldades financeiras durante a pandemia. Verificou-se a razão de chances (Odds Ratio - OR) das associações encontradas. Resultados: Avaliaram-se 584 graduandos, dentre os quais se constatou que 31,7% passaram por dificuldades financeiras durante a pandemia. Notou-se que a presença de dificuldades financeiras no período pandêmico se associou positivamente à presença de Insegurança Alimentar e Nutricional (INSAN), à autopercepção negativa de saúde, à má qualidade do sono e às alterações de depressão, ansiedade e estresse. Além disso, os indivíduos caracterizados com dificuldades financeiras tinham maiores chances de apresentarem INSAN, percepção negativa de saúde, má qualidade do sono, bem como alterações nos níveis de depressão, ansiedade e estresse, quando comparados à sua contraparte. Conclusão: Conclui-se que as dificuldades financeiras durante o período pandêmico são associadas à presença de INSAN e aspectos de saúde alterados. Assim, ressalta-se a necessidade de criação de estratégias que visem à assistência financeira e psicológica dos graduandos.

Introduction: The financial difficulties caused by the pandemic due to economic changes in the country, in addition to affecting food and nutrition security and the state of health of individuals, resulted in greater evasion from higher education courses. Objective: To check the association between financial difficulties during the COVID-19 pandemic with the dietary and health aspects of undergraduate students from Universidade Federal de Juiz de Fora (Federal University of Juiz de Fora ­ UFJF). Methods: Transversal study with UFJF undergraduate students. The data were collected between September 2020 and March 2021, via an online survey. The chi-square test (p<0.05) was used to evaluate the factors associated with financial difficulties during the pandemic. We also checked the odds ratio (OR) for the associations found. Results: We assessed 584 undergraduate students, 31.7% of which were found to have gone through financial difficulties during the pandemic. We observed that the presence of financial difficulties in that period was positively associated with Food and Nutrition Insecurity (INSAN, Portuguese acronym), negative self-perception of health, bad sleep quality, and changes in depression, anxiety, and stress levels. Moreover, individuals characterized as having financial difficulties had a higher chance of having INSAN, negative perception of health, bad sleep quality, as well as changes in the levels of depression, anxiety, and stress, when compared to their counterparts. Conclusion: We concluded that financial difficulties during the pandemic period are associated with INSAN and affected health aspects. Therefore, we highlight that there is a need for the development of strategies which aim to provide financial and psychological assistance to undergraduate students.

The fatty acid profile of adipose tissue as a predictor of the ponderal and inflammatory response in adult women six years after bariatric surgery.

BACKGROUND: Adipose tissue is involved in several metabolic changes. This study investigated the association between the fatty acid (FA) composition of subcutaneous (SAT) and visceral (VAT) adipose tissue pre-surgery and the postsurgical response regarding the evolution of weight and concentrations of tumour necrosis factor alpha (TNF) and interleukin 6 (IL-6) in adult women who underwent Roux-en-Y gastric bypass (RYGB, n = 14) or sleeve gastrectomy (SG, n = 19) at one (T1), three (T3) and six (T6) years after surgery. METHODS: Blood samples were collected to obtain plasma for the measurement of IL-6 and TNF. Anthropometric measurements were performed, collecting samples of VAT and SAT during surgery to assess the FA profiles. RESULTS: Weight loss had a positive correlation with the percentage of VAT-C17:0 (T1, T3) and SAT-C18:2 (T1, T3, T6), and it had a negative correlation with SAT-C22:0 (T1, T3) and VAT-C22:0 (T3). Regarding the inflammatory response, SAT-C14:0 (T6), VAT-C14:0 (T6), SAT-C14:1 (baseline), SAT-C15:0 (T6), SAT-C16:1 (T6), VAT-C16:1 (baseline), SAT-C17:1 (T6), VAT-C17:1 (baseline), VAT-C18:1 (T6), and VAT-C20:1 (T6) exhibited positive correlations with the concentration of IL-6, which were different from the correlations of IL-6 concentrations with SAT-C18:2, VAT-C18:2 (T6), and VAT-C18:3 (T6). The FA SAT-C18:0 (T1) was negatively correlated with TNF concentrations. CONCLUSIONS: Saturated FAs were predominantly proinflammatory, primarily in the late postoperative period. Alternately, the polyunsaturated FAs exhibited anti-inflammatory potential and predicted weight loss. Thus, the FA profile of the adipose tissue of obese adult women may be a predictor of the ponderal and inflammatory response 6 years after bariatric surgery. TRIAL REGISTRATION: This study was approved by the ethics committee of Federal University of Viçosa; Registration n. 17287913.2.0000.5153; Date: 07/05/2013.

Personalized Nutrition Using PROCARDIO to Reduce Cardiometabolic Risk in the Academic Community: A Study Protocol with Preliminary Results.

Background: Strategies of promotion, prevention and health care of individuals with cardiometabolic risk are necessary to control cardiovascular diseases.Objective: To describe a study design and present partial results of nutritional counseling in the Cardiovascular Health Care Program (PROCARDIO).Methods: PROCARDIO is a nutritional intervention program for students and workers or dependents of the Brazilian university academic community who are at risk of or have a cardiovascular disease (Brazilian Registry of Clinical Trials n° RBR-5n4y2g). Patients are submitted to nutritional clinical assessments involving anthropometry, biochemical analysis, sociodemographic and clinical, lifestyle and dietary data. Patients are provided with nutritional counseling, dietetic workshops and educational materials. In addition, nutritional following-ups are performed monthly.Results: The sample consisted of 296 patients (171 F/125 M, 27-56 years). The prevalence of individuals with excess body weight, dyslipidemia, diabetes and hypertension in the sample were 74.7% (n = 222), 79.1% (n = 235), 18.2% (n = 54) and 25.3% (n = 75), respectively. After three months of nutritional counseling, PROCARDIO users had decreased body fat, waist circumference, fasting blood glucose, total cholesterol and LDL-C (p < 0.05). Specifically, patients with diabetes exhibited reduced glycated hemoglobin concentrations (p < 0.05); those with dyslipidemia showed a reduction in total cholesterol, LDL-C and LDL/HDL (p < 0.05) concentrations; and those with excess body weight reduced waist circumference, waist-to-hip ratio, body fat, uric acid and total cholesterol/HDL-C ratios (p < 0.05).Conclusion: PROCARDIO patients concluded with a clinical-metabolic improvement regardless of chronic diseases after receiving nutritional counseling, thus highlighting the importance of individual actions and strategies to be based on personalized nutrition for achieving proposed therapeutic targets.

Eating habits, lifestyle and intestinal constipation in children aged four to seven years.

INTRODUCTION: Objective: to investigate the association between intestinal constipation, lifestyle and eating habits in four to seven year old children. Methods: a cross-sectional study with a sample of 152 children aged four to seven years old. Intestinal constipation was characterized according to the Rome IV criteria. Excess weight was classified by the body mass index. Variables that could be associated with constipation, such as maternal constipation, lifestyle, food and water intake, were selected. In the analysis, the prevalence ratio using Poisson regression, with a robust variance and statistical significance was set at p < 0.05. Results: the prevalence of intestinal constipation was 32.2% (n = 49), of which 34.7% (n = 17) of the children were overweight. As for lifestyle, 73% of the children did not practice any regular physical activities and approximately 60% spent more than two hours a day in sedentary activities, such as watching television or playing electronic games. A statistically significant association was found between constipation and daily school time equal to or greater than 4.5 hours (p = 0.007), non-consumption of fruits (p = 0.003) and greens (p = 0.007) and regular intake of fried food (p = 0.003). Conclusion: an association between intestinal constipation and unhealthy habits, such as non-consumption of fruits and vegetables, and regular consumption of fried food was observed. Preventing intestinal constipation requires changes in the lifestyle and eating habits of the children and family.

INTRODUCCIÓN: Objetivo: investigar la asociación entre estreñimiento intestinal, estilo de vida y hábitos alimentarios en niños de cuatro a siete años. Métodos: estudio transversal con muestra de 152 niños de cuatro a siete años. El estreñimiento intestinal se caracterizó según los criterios de Roma IV. El exceso de peso fue clasificado por el índice de masa corporal. Se seleccionaron variables que podrían estar asociadas al estreñimiento, como el estreñimiento materno, el estilo de vida, los hábitos alimentarios y el consumo de agua. En los análisis, la razón de prevalencia mediante regresión de Poisson con una varianza robusta y significación estadística se estableció < 0,05. Resultados: la prevalencia de estreñimiento intestinal fue del 32,2%, de la cual el 34,7% presentaba un exceso de peso. En cuanto al estilo de vida, el 71% de los niños no practicaba actividad física regular y aproximadamente el 60% pasaba más de dos horas diarias realizando actividades sedentarias, como ver la televisión y jugar a videojuegos. Se pudo constatar una asociación estadísticamente significativa entre el estreñimiento y un tiempo diario en la escuela igual o superior a 4,5 horas (p = 0,007), escaso consumo de frutas (p = 0,003) y verduras (p = 0,007) y consumo regular de frituras (p = 0,003). Conclusiones: se pudo observar una relación directa entre el estreñimiento intestinal y los hábitos no saludables, como no consumir frutas y verduras y el consumo regular de frituras. La prevención del estreñimiento intestinal requiere cambios en el estilo de vida y los hábitos alimentarios del niño y la familia.

Eating habits, lifestyle and intestinal constipation in children aged four to seven years / Hábitos alimentarios, estilo de vida y estreñimiento intestinal en niños de cuatro a siete años

Objective: to investigate the association between intestinal constipation, lifestyle and eating habits in four to seven year old children. Methods: a cross-sectional study with a sample of 152 children aged four to seven years old. Intestinal constipation was characterized according to the Rome IV criteria. Excess weight was classifi ed by the body mass index. Variables that could be associated with constipation, such as maternal constipation, lifestyle, food and water intake, were selected. In the analysis, the prevalence ratio using Poisson regression, with a robust variance and statistical signifi cance was set at p < 0.05. Results: the prevalence of intestinal constipation was 32.2% (n = 49), of which 34.7% (n = 17) of the children were overweight. As for lifestyle, 73% of the children did not practice any regular physical activities and approximately 60% spent more than two hours a day in sedentary activities, such as watching television or playing electronic games. A statistically significant association was found between constipation and daily school time equal to or greater than 4.5 hours (p = 0.007), non-consumption of fruits (p = 0.003) and greens (p = 0.007) and regular intake of fried food (p = 0.003). Conclusion: an association between intestinal constipation and unhealthy habits, such as non-consumption of fruits and vegetables, and regular consumption of fried food was observed. Preventing intestinal constipation requires changes in the lifestyle and eating habits of the children and family

Objetivo: investigar la asociación entre estreñimiento intestinal, estilo de vida y hábitos alimentarios en niños de cuatro a siete años. Métodos: estudio transversal con muestra de 152 niños de cuatro a siete años. El estreñimiento intestinal se caracterizó según los criterios de Roma IV. El exceso de peso fue clasificado por el índice de masa corporal. Se seleccionaron variables que podrían estar asociadas al estreñimiento, como el estreñimiento materno, el estilo de vida, los hábitos alimentarios y el consumo de agua. En los análisis, la razón de prevalencia mediante regresión de Poisson con una varianza robusta y significación estadística se estableció < 0,05. Resultados: la prevalencia de estreñimiento intestinal fue del 32,2%, de la cual el 34,7% presentaba un exceso de peso. En cuanto al estilo de vida, el 71% de los niños no practicaba actividad física regular y aproximadamente el 60% pasaba más de dos horas diarias realizando actividades sedentarias, como ver la televisión y jugar a videojuegos. Se pudo constatar una asociación estadísticamente significativa entre el estreñimiento y un tiempo diario en la escuela igual o superior a 4,5 horas (p = 0,007), escaso consumo de frutas (p = 0,003) y verduras (p =0,007) y consumo regular de frituras (p = 0,003). Conclusiones: se pudo observar una relación directa entre el estreñimiento intestinal y los hábitos no saludables, como no consumir frutas y verduras y el consumo regular de frituras. La prevención del estreñimiento intestinal requiere cambios en el estilo de vida y los hábitos alimentarios del niño y la familia

Markers of healthy eating habits, water intake, and constipation in children between 4 and 7 years of age / Marcadores de alimentação saudável, ingestão de água e constipação intestinal em crianças de 4 a 7 anos de idade

ABSTRACT Objective To evaluate the association between diet and constipation in children between four and seven years of age. Methods A cross-sectional study with 152 children between 4 and 7 years of age residing in Viçosa, Brazil. Constipation was defined in accordance with the Rome IV diagnostic criteria. Dietary habits were evaluated based on the frequency of food intake using a food diary for three days. Dietary analysis considered foods deemed healthy and unhealthy which could be associated with constipation, as well as the children's consumption of fruits and vegetables. The amounts of fiber and water consumed were also rated as adequate or inadequate. As part of the analyses, Student's t-test and the chi-square test were performed with a significance level of p<0.05. Results The prevalence of constipation was 32.2%. Constipation was more common among children who did not consume fruits (p=0.020) or greens (p=0.002), as well as among children who consumed "instant" chocolate drinks (p=0.033). An association was found between the frequent consumption of fried food (p=0.020), a daily water intake lower than 600mL, and constipation (p=0.028). Conclusion Unhealthy eating habits among children, such as the lack of fruit and greens intake and the consumption of "instant" chocolate drinks and fried foods, were found to be positively correlated with constipation. The low fruit and vegetable consumption observed herein reflects the need for changes in children's eating habits and the implementation of measures to promote the intake of healthy foods.

RESUMO Objetivo O estudo visa avaliar a associação do consumo alimentar de crianças de quatro a sete anos de idade com constipação intestinal. Métodos Foi realizado estudo transversal com 152 crianças de 4 a 7 anos, residentes em Viçosa, Minas Gerais, Brasil. A constipação intestinal foi identificada de acordo com os critérios de Roma IV. Avaliou-se o consumo alimentar por meio da frequência de consumo de alimentos e do registro alimentar de três dias. Na análise do consumo alimentar selecionaram-se os alimentos marcadores de alimentação saudável e não saudável que poderiam estar associados à constipação, além do consumo agrupado de frutas, verduras e legumes. Verificou-se ainda adequação do consumo de fibras e ingestão de água. Nas análises, foram realizados os testes t-Student e qui-quadrado, considerando-se como significância estatística p<0,05. Resultados A prevalência de constipação foi de 32,2%, sendo maior entre as crianças que não consumiam frutas (p=0,020) e verduras (p=0,002) e consumiam achocolatados (p=0,033). Houve associação entre a constipação (p=0,028) e o consumo frequente de frituras (p=0,020), ingestão diária de água inferior a 600mL. Conclusão Hábitos não saudáveis das crianças, como a baixa ingestão de frutas e verduras, e o consumo de achocolatado e frituras, contribuíram para a associação positiva com a constipação. O baixo consumo de frutas, verduras e legumes revela a necessidade de alteração dos hábitos alimentares das crianças, bem como da implantação de ações para incentivo ao consumo de alimentos saudáveis.

Metabolic, inflammatory and oxidative stress markers in the nitric oxide variation of hemodialysis subjects.

INTRODUCTION: Oxidative stress markers such as nitric oxide (NO) have been investigated in hemodialysis (HD). OBJECTIVE: Evaluate the association of NO variation with adiposity indicators, metabolic, inflammatory and oxidative stress markers in individuals to HD. METHODS: Cross-sectional study with 85 subjects on HD treatment (≥ 18 years). The clinical-nutritional status was evaluated through subjective global assessment modified (SGAm), anthropometric measurements and body composition. Dietary intake was evaluated using a food frequency questionnaire. Metabolic markers were obtained from medical records. Inflammatory markers (IL-6 and IL-10) and oxidative stress, (TACs), (SOD), (GST), (MDA) and NO were determined using standardized protocols. RESULTS: Those individuals with a high concentration of NO (> 4.32 µmol/L) had lower values for SGAm score (p = 0.012) and higher iron values (p = 0.050), Fe saturation (p = 0.037) and triacylglycerol (p = 0.003). The same subjects still had lower consumption of copper (p = 0.026), manganese (p = 0.035), vitamin E (p = 0.050), ω3 (p = 0.021) and ω6 (p = 0.020). In a multiple regression model, concentrations of ferritin, triacylglycerol, IL6 and SOD contributed to a 54.8% increase in NO concentrations, whereas triacylglycerol and SOD concentrations were independent factors for NO variation (p < 0.001). CONCLUSIONS: The clinical and nutritional status as well as intake of nutrients with antioxidant properties (Cu, Zn, Mn, vitamin C and ω3) appears to modulate the variation of NO in this population.

Metabolic, inflammatory and oxidative stress markers in the nitric oxide variation of hemodialysis subjects / Marcadores de estrés metabólico, inflamatorio y oxidativo en la variación del óxido nítrico de los individuos de hemodiálisis

Introduction: Oxidative stress markers such as nitric oxide (NO) have been investigated in hemodialysis (HD). Objective: Evaluate the association of NO variation with adiposity indicators, metabolic, inflammatory and oxidative stress markers in individuals to HD. Methods: Cross-sectional study with 85 subjects on HD treatment (≥ 18 years). The clinical-nutritional status was evaluated through subjective global assessment modified (SGAm), anthropometric measurements and body composition. Dietary intake was evaluated using a food frequency questionnaire. Metabolic markers were obtained from medical records. Inflammatory markers (IL-6 and IL-10) and oxidative stress, (TACs), (SOD), (GST), (MDA) and NO were determined using standardized protocols. Results: Those individuals with a high concentration of NO (> 4.32 μmol/L) had lower values for SGAm score (p = 0.012) and higher iron values (p = 0.050), Fe saturation (p = 0.037) and triacylglycerol (p = 0.003). The same subjects still had lower consumption of copper (p = 0.026), manganese (p = 0.035), vitamin E (p = 0.050), ω3 (p = 0.021) and ω6 (p = 0.020). In a multiple regression model, concentrations of ferritin, triacylglycerol, IL6 and SOD contributed to a 54.8% increase in NO concentrations, whereas triacylglycerol and SOD concentrations were independent factors for NO variation (p < 0.001). Conclusions: The clinical and nutritional status as well as intake of nutrients with antioxidant properties (Cu, Zn, Mn, vitamin C and ω3) appears to modulate the variation of NO in this population (AU)

Introducción: se han investigado marcadores de estrés oxidativo como el óxido nítrico (NO) en hemodiálisis (HD). Objetivo: evaluar la asociación de la variación del NO con los indicadores de adiposidad, los marcadores metabólicos, inflamatorios y de estrés oxidativo en individuos a HD. Métodos: estudio transversal con 85 sujetos en tratamiento HD (≥ 18 años). El estado clínico-nutricional se evaluó a través de la evaluación global subjetiva modificada (SGAm), medidas antropometricas y composición corporal. La ingesta dietética se evaluó mediante un cuestionario de frecuencia alimentaria. Marcadores metabólicos se obtuvieron de los registros médicos. Se determinaron marcadores inflamatorios (IL-6 e IL-10) y estrés oxidativo (TAC), (SOD), (GST), (MDA) y NO mediante protocolos estandarizados. Resultados: los individuos con una alta concentración de NO (> 4,32 μmol/L) tuvieron valores más bajos de puntuación de SGAm (p = 0,012) y mayores valores de hierro (p = 0,050), saturación de Fe (p = 0,037) y triacilglicerol (p = 0,003). Los mismos sujetos tuvieron un menor consumo de cobre (p = 0.026), manganeso (p = 0,035), vitamina E (p = 0,050), ω3 (p = 0,021) y ω6 (p = 0,020). En un modelo de regresión múltiple, las concentraciones de ferritina, triacilglicerol, IL6 y SOD contribuyeron a un aumento de 54,8% en las concentraciones de NO, mientras que las concentraciones de triacilglicerol y SOD fueron factores independientes para la variación del NO (p < 0,001). Conclusiones: el estado clínico y nutricional así como la ingesta de nutrientes con propiedades antioxidantes (Cu, Zn, Mn, vitamina C y ω3) parecen modular la variación del NO en esta población (AU)

O tratamento térmico influencia as características físico-químicas e oxidativas do óleo de coco / The heat treatment influences the physico-chemical and oxidative characteristics of coconut oil

O objetivo deste estudo foi avaliar o efeito do tratamento térmico sobre o perfil de ácidos graxos, capacidade antioxidante, oxidação lipídica e características físico-químicas do óleo de coco. As análises foram realizadas com amostras do óleo de coco in natura, aquecido até o ponto de fumaça e utilizado na fritura de batatas. Foi avaliado o perfil de ácidos graxos, os índices de peróxidos e acidez, a formação de malondialdeído e a capacidade antioxidante do óleo de coco nas três condições. O perfil de ácidos graxos não diferiu nas distintas condições de análise; contudo, pode-se observar que o índice de acidez foi significativamente maior no óleo aquecido e utilizado na fritura. Para o índice de peróxidos, esse aumento ocorreu apenas no óleo aquecido. A formação de malondialdeído foi observada em todas as amostras, sendo maior no óleo aquecido, seguido do usado na fritura. A capacidade antioxidante foi menor nas amostras submetidas ao calor (diferença significativa). Conclui-se que os tratamentos térmicos aos quais o óleo de coco foi submetido, foram capazes de alterar suas características físicoquímicas e oxidativas. Considerando os possíveis malefícios associados ao consumo de óleos e gorduras degradados, desencorajamos a utilização do óleo de coco submetido a temperaturas elevadas. Enfatizamos a importância da criação de metodologias específicas para avaliação da qualidade de óleos e gorduras submetidas ao aquecimento, por possibilitar um melhor controle dos aspectos nutricionais e sensoriais dos óleos/gorduras destinados ao consumo.

The objective of this study was to evaluate the effect of heat treatment on the profile of fatty acids, antioxidant capacity, lipid oxidation and physical-chemical characteristics of coconut oil. The analyzes were carried out with samples of the coconut oil in natura, heated to the "point of smoke" and used to fry the potatoes. The fatty acid profile, the peroxide and acidity indexes, the malondialdehyde formation and the antioxidant capacity of the coconut oil were evaluated in three conditions. The fatty acid profile did not differ in the different conditions of analysis; however, it may be observed that the acid value was significantly higher in the heated oil and used in frying. For the peroxide index, this increase occurred only in the heated oil. The formation of malondialdehyde was observed in all the samples, being higher in the heated oil, followed by the one used in the frying process. The antioxidant capacity was significantly lower in the heated samples. It concluded that the thermal treatments to which the coconut oil was subjected, were able to modify its physicochemical and oxidative characteristics. Considering the possible damages associated with the oils and degraded fats consumption, we discourage the use of coconut oil subjected to high temperatures. We emphasize the importance of the creation of specific methodologies for quality evaluation of oils and fats submitted to the heating, which allows a better control of nutritional and sensorial aspects of the oils destined for consumption.

Nutritional status variation and intestinal and extra intestinal symptomatology in patients with celiac disease and non-celiac gluten sensitivity given specialized dietary advice / Evolução do estado nutricional e sintomatologia intestinal e extra intestinal em pacientes com doença celíaca e sensibilidade ao glúten não celíaca submetidos à orientação dietética especializada

ABSTRACT Objective: To investigate the nutritional status variation and symptomatology of patients with celiac disease and non-celiac gluten sensitivity after specialized dietary advice Methods: This prospective study included 80 patients with celiac disease and non-celiac gluten sensitivity. Clinical, metabolic, and nutritional variables were collected from medical records, and the symptomatology was investigated by the Metabolic Screening Questionnaire. The variables were assessed on two occasions (T1 - before dietary advice and T2 - after dietary advice) with an interval of three months between T1 and T2 Results: The median age was 42 years. The prevalences of celiac disease and non-celiac gluten sensitivity were 66.2% and 33.8%, respectively. Normal weight prevailed at T1 (58.8%) and T2 (56.3%), but 30.0% of the patients at T1 and 34.9% of the patients at T2 had excess weight. The two conditions had similar symptomatology. The most frequent signs and symptoms on both occasions involved the gastrointestinal tract, followed by energy/activity and emotions. All symptoms decreased significantly after the introduction of a proper diet Conclusion: The patients were normal weight on both study occasions (T1 and T2), and the symptoms improved after dietary advice. Thus, we reinforce the importance of proper dietary management in both clinical conditions to make dietary adjustments that improve these individuals' symptomatology.

RESUMO Objetivo: Investigar a evolução do estado nutricional e a sintomatologia de pacientes com doença celíaca e sensibilidade ao glúten não celíaca após orientação dietética especializada Métodos: O estudo prospectivo foi realizado com 80 pacientes portadores da doença celíaca e de sensibilidade ao glúten não celíaca. A coleta das variáveis clínicas, metabólicas e nutricionais foi feita por análise dos prontuários, enquanto a sintomatologia foi investigada por meio de Questionário de Rastreamento Metabólico. As variáveis foram avaliadas em dois momentos (T1 - antes da orientação dietética e T2 - após orientação dietética), com intervalo de 3 meses entre T1 e T2 Resultados: A mediana de idade foi de 42 anos. A prevalência de doença celíaca e de sensibilidade ao glúten não celíaca foi de 66,2% e 33,8%, respectivamente. A eutrofia prevaleceu como estado nutricional de T1 (58,8%) e T2 (56,3%), porém 30,0% dos pacientes em T1 e 34,9% em T2 apresentaram excesso de peso. A sintomatologia foi similar entre as duas enfermidades. Os sinais e sintomas mais frequentes nos dois tempos foram os do trato digestório, seguido pelos relacionados à energia/atividade e às emoções. Todos os sintomas diminuíram significativamente após a introdução da dieta Conclusão: Os pacientes apresentaram estado nutricional de eutrofia nos dois momentos avaliados (T1 e T2) e houve redução dos sintomas após as orientações nutricionais. Dessa forma, reitera-se a importância do manejo dietético adequado para ambas as enfermidades clínicas a fim de adequar a dieta que favoreça a melhora da sintomatologia apresentada por esses indivíduos.

Effect of cooking methods on the stability of thiamin and folic acid in fortified rice.

Rice fortification offers great potential to deliver essential micronutrients to a large part of the world population. However, high temperatures required for cooking rice are deleterious to thermally labile micronutrients. This study evaluated the content and stability of thiamin and folic acid in fortified rice after different cooking methods (stir-frying, boiling, cooking in a microwave oven and boiling in a Food Service). The analyses were performed by High Performance Liquid Chromatography (HPLC). The fortified rice showed the highest thiamin content (0.97 mg/kg) and retention (65.4%) when cooked in microwave oven, and for folic acid the lowest content (0.17 mg/kg) and the highest retention (96.11%) when cooked in a Food Service and stir-fried, respectively. In conclusion, the stability of thiamin and folic acid varied according to the cooking method and the stability of folic acid presented higher percentages in relation to thiamin in the different methods. [Formula: see text].

Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum.

The effects of domestic processing with dry heat (F2-oven/milling; F3-milling/oven; F4-microwave oven/milling; F5-milling/microwave oven; F6-popped grains/milling) and wet heat (F7-cooking in water/drying/milling) on the antioxidant profile of sorghum flours (F1-raw flour) were evaluated. 3-Deoxyanthocyanidins and total phenolic compounds were stable to dry heat (retention between 96.1% and 106.3%) and reduced with wet heat. All processing with dry heat increased the vitamin E content (2,201.9-3,112.1 µg/100 g) and its retention, and reduced the carotenoids (4.78-17.27 µg/100 g). The antioxidant activity in processed flours with dry heat remained constant (F3 and F6) or increased (F2, F4 and F5) and decreased after processing with wet heat. Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing. In conclusion, dry heat did not affect the phenolic compounds and 3-deoxyanthocyanidins of sorghum, but increased the vitamin E and antioxidant activity, and reduced the carotenoids. The wet heat processing reduced all antioxidant compounds except carotenoids, which increased.

Geleia de cagaita (Eugenia dysenterica DC ): desenvolvimento,caracterização microbiológica, sensorial, química e estudo da estabilidade / Cagaita (Eugenia dysenterica DC ) jelly: development, microbiological, sensory, chemical characterization, and stability study

Foram desenvolvidas geleias de cagaita (Eugenia dysenterica DC.), nas quais caracterizaram-se parâmetros microbiológicos, sensoriais, químicos e estabilidade durante o armazenamento. Quatro formulações de geleia foram elaboradas utilizando-se dois tipos de polpa (filtrada ou não filtrada) e duas proporções de polpa:sacarose:pectina (50:50:0,2 e 60:40:0,1). As quatro formulações foram submetidas à análise microbiológica e ao teste de aceitação sensorial. Selecionou-se uma formulação de geleia para determinara composição centesimal e os parâmetros químicos (acidez titulável, sólidos solúveis, pH, ácido ascórbico e carotenoides), durante 120 dias. Não houve detecção de micro-organismos nas formulações. As formulações não apresentaram diferenças estatísticas na aceitação, com escores sensoriais entre 7,52 e 8,19 em todos os atributos avaliados. Após 120 dias de armazenamento, a formulação selecionada (G4: polpa filtrada: sacarose:pectina, proporções 60:40:0,1) apresentou reduções significativas em todos parâmetros químicos. Apesar disso, a formulação G4 manteve-se como fonte de vitamina C. Todas as formulações de geleia apresentaram-se seguras microbiologicamente e com boa aceitação sensorial. A formulação G4 apresentou bom valor nutricional, destacando-se como fonte de vitamina C. Assim, a produção, comercialização e consumo de geleia de cagaita são recomendados com o intuito de contribuir na geração de renda e melhoria do aporte nutricional, especialmente para indivíduos residentes na região do Cerrado.

Atividade antioxidante em vinhos de jabuticaba e de uva / Antioxidant activity in wines made from jabuticaba and grape

Samples of red and white dry wines made from jaboticaba and grape were analyzed with the purpose of verifying the antioxidant activity of compounds present in the wines. Different volumes of duplicate samples were spectrophotometrically analysed in a ?-carotene/linoleic acid system, every 15 minutes, for two hours. It was observed that the red wine made from jabuticaba presented a better antioxidant activity and inhibition values close to the ones obtained with BHT (a synthetic antioxidant usedin the food industry), with inhibition around 65%. The kinetic study revealed that wines made from jabuticaba are good free-radical scavengers with F <1 in phase 1 of the oxidative chain reaction, with better results than the wines made from grapes. The jabuticaba wine is a good source of antioxidants. However, further studies are necessary, especially concerning the profile of bioactive compounds, since it is a much appreciated beverage in several regions in Brazil

Actividad antioxidante en vinos de jabuticaba:comparación con vinos de uva. Muestras de vinostintos y blancos secos de jabuticaba y uva fueronanalizadas con la finalidad de verificar la actividad antioxidante de los compuestos presentes. Fue utilizado el sistema ?-caroteno/ácido linoleico, en el cual fueron hechas medidasespectrofotométricas de volúmenes de 20?L,50?L, 100?L y 200?L de muestras en duplicadocon lecturas a cada 15 minutos durante doshoras. Fue verificado que el vino tinto de jabuticaba presentó mejor actividad antioxidante con una inhibición de la oxidación próxima a los valores del BHT (antioxidante sintéticoutilizado en la industria alimenticia), inhibiciónen torno de 65%. El estudio cinético reveló quevinos de jabuticaba son eficientes comosecuestradores de radicales libres con F<1 en lafase 1 de la cadena oxidativa, y con resultadossuperiores a los vinos de uvas. El vino dejabuticaba es una buena fuente de antioxidantes,pero son necesarios más estudios en relación aeste, especialmente debido a ser de producciónnacional y a la ausencia de datos sobre el perfilde los compuestos activos de esta bebida muy apreciada en varias regiones del Brasil.

Amostras de vinhos tintos e brancos secos dejabuticaba e uva foram analisadas com afinalidade de verificar a atividade antioxidantedos compostos presentes. Foi utilizado o sistema?-caroteno/ácido linoleico, no qual foram feitasmedidas espectrofotométricas dos volumes de 20?L, 50?L, 100?L e 200?L das amostras em duplicata com leituras a cada 15 minutos porduas horas. Foi verificado que o vinho tinto dajabuticaba apresentou melhor atividade antioxidante e que o mesmo obteve valores deinibição da oxidação próximos ao do BHT (antioxidante sintético utilizado na indústriaalimentícia), com inibição em torno de 65%. No estudo cinético, foi revelado que vinhos de jabuticaba são bons sequestradores de radicais livres com F<1 na fase 1 da cadeia oxidativa ecom resultados superiores aos vinhos de uvas.O vinho de jabuticaba é uma boa fonte de antioxidantes, no entanto, faz-se necessáriomais estudos e em especial sobre perfil de compostos bioativos por se tratar de uma bebida muito apreciada em várias regiões do Brasil.

Atividade antioxidante dos principais chás consumidos na cidade de Natal-RN / Antioxidant activity of the most consumed teas in the city of Natal-RN

This work investigated the most consumed teas in Natal city and evaluated their antioxidant effect. A research of the most consumed teas in Natal was carried out with subsequent analysis of in vitro antioxidant activity of such teas in oxidative aqueous system using beta-carotene/ linoleic acid. The most consumed teas were: boldo (Pneumus boldus), chamomile (Matriacaria recutica), lemongrass (Cymbopogon citratus) and anise (Pimpinella anisum). The best protection against the oxidation was given by a concentration of 200mg/Kg for teas made from boldo, lemongrass, anise, chamomile and a blend of herbs (mustard, cinnamon and anise), whilst teas made from boldo, chamomile and the blend of herbs showed an important antioxidant activity, without statistical differences between them. However, these teas showed superior antioxidant activity than anise and lemongrass teas. The results suggest an antioxidant effect of teas consumed in Natal city. However, further investigation and biological assays are necessary to make sure about the effect of those drinks in the organism as functional foods.

Este trabajo investigó la actividad antioxidante de los principales tés consumidos en la ciudad de Natal. Fue realizado un levantamiento de datos sobre los tés más consumidos en la ciudad de Natal y analizada la actividad antioxidante in Vitro, en sistema acuoso oxidativo utilizando beta-caroteno/ácido linoleico. Los tés más consumidos fueron: boldo (Pneumus boldus), manzanilla (Matriacaria recutita), caña santa o caña de limón (Cymbopogon citratus) y té de anís o hierba dulce (Pimpinella anisum). La concentración de 200mg/Kg fue la que presentó la mejor protección contra la oxidación, para los tés de boldo, caña santa, hierba dulce, mezcla de hierbas (mostaza, canela y anís) y manzanilla, presentando el té de boldo, manzanilla y mezcla de hierbas, papel antioxidante relevante sin diferencia estadística entre sí, pero superior a los tés de anís y caña santa. Los datos sugieren un efecto antioxidante de los tés consumidos en la ciudad de Natal/RN. Sin embargo, son necesarias otras investigaciones con el objetivo de comprobar el efecto como alimento funcional de estas bebidas en el organismo.

Este trabalho investigou os principais chás consumidos na cidade de Natal e avaliou o efeito antioxidante dos mesmos. Foi realizado um levantamento dos chás mais consumidos na cidade de Natal com posterior análise da atividade antioxidante in vitro desses chás em sistema aquoso oxidativo, utilizando beta-caroteno/ ácido linoléico. Os chás mais consumidos foram: boldo (Pneumus boldus), camomila (Matriacaria recutica), erva-cidreira (Cymbopogon citratus) e erva-doce (Pimpinella anisum). A concentração de 200mg/Kg foi a que mais apresentou a melhor proteção contra oxidação, para os chás de boldo, erva-cidreira, erva-doce, mistura de ervas (mostarda, canela e erva-doce) e camomila, enquanto os chás de boldo, camomila e mistura de ervas apresentaram relevante papel antioxidante sem diferença estatística entre si, porém, superior aos chás de erva-doce e cidreira. Estes dados sugerem, portanto um efeito antioxidante de chás consumidos na cidade de Natal/RN. Contudo, maiores investigações e ensaios biológicos são necessários a fi m de assegurar que haja efeito destas bebidas no organismo como alimento funcional.

Verificação da presença de compostos fenólicos com propriedades antioxidantes em amostras de café / Verification of the presence of phenolic compounds with antioxidant properties in coffee samples

O mecanismo e conseqüência da oxidação por radicais livres em alimentos e em sistemas biológicos têm sido implicado na ocorrência de doenças crônicas. Compostos fenólicos, presentes em alimentos e bebidas, como o café, têm se destacado por serem substâncias antioxidantes capazes de minimizar esse processo. Este estudo verificou a presença de compostos fenólicos e o comportamento antioxidante de amostras de café em diferentes formas de preparo. A Cromatografia em Camada Delgada (CCD) foi utilizada para detecção de compostos fenólicos com atividade antioxidante. A atividade antioxidante in vitro foi testada em sistema aquoso oxidativo utilizando ?-caroteno/ácido linoléico. Foi feito estudo cinético utilizando-se o método das tangentes para obtenção do fator 1 (F1) e fator 2 (F2). Todas as amostras apresentaram bandas reveladas em CCD tanto no sistema revelador ?-caroteno (Rf de 0,72-0,81) quanto no ferricianeto/cloreto férrico (Rf de 0,75-0,85), identificando a presença de compostos fenólicos com atividade antioxidante. O café solúvel no volume de 20?L (64ppm) foi a amostra que apresentou melhor proteção contra a oxidação (71,3%), sem diferença estatística (p>0,05) para os volumes subseqüentes. O estudo cinético verificou maior efetividade em bloquear a fase de iniciação das reações de oxidação (F1<1) para todos os extratos, exceto o solúvel e o preparado em filtro de pano a 200?L, o que indica capacidade de inibição da propagação da cadeia oxidativa (F2<1). Os resultados in vitro obtidos sugerem o café como fonte de compostos fenólicos, atuando na proteção de processos oxidativos.

Influência dos compostos fenólicos de especiarias sobre a lipoperoxidação e o perfil lipídico de tecidos de ratos / Influence of spices phenolic compounds on lipoperoxidation and lipid profile of rats tissues

OBJETIVO: Este trabalho avaliou o efeito antioxidante dos compostos fenólicos de uma mistura de especiarias (mostarda, canela e erva-doce) sobre o metabolismo dos ácidos graxos das séries ómega3 e ómega6. MÉTODOS: Ratos Wistar recém desmamados receberam dieta rica em gorduras essenciais e um chá de especiarias. Após 45 dias, os animais foram sacrificados e tiveram seus tecidos coletados para análise das substâncias reativas ao ácido tiobarbitúrico e perfil lipídico. RESULTADOS: O chá fornecido aos animais apresentou atividade antioxidante equivalente ao hidroxitolueno butilado. Foram identificados no chá, os ácidos fenólicos catecol, salicílico e caféico; as enzimas cicloxigenase e lipoxigenase foram inibidas pelos extratos ricos nestes ácidos fenólicos. O perfil de ácidos graxos apresenta diferença entre os grupos teste e controles. Todos os tecidos dos grupos teste apresentaram menores valores em lipoperoxidação, em comparação aos controles. CONCLUSAO: Estes dados sugerem, portanto, um efeito antioxidante das substâncias fenólicas identificadas na mistura das especiarias, sobre os ácidos graxos das séries ómega3 e ómega6.

Atividade antioxidante das especiarias mostarda, canela e erva-doce em sistemas aquoso e lipídico / Antioxidant activity of mustard, cinnamon and anise in lipidic and aqueous systems

Este estudo refere-se ao comportamento antioxidante dos compostos fenólicos presentes em extratos das especiarias canela, erva-doce e mostarda testados em sistema aquoso e lipídico com o objetivo de observar a influência de cada sistema na avaliação da atividade antioxidante. Os extratos obtidos de forma seqüencial foram: etéreo, alcoólico e aquoso da canela, erva-doce e mostarda, os quais foram utilizados nos dois sistemas modelos. No modelo aquoso a atividade antioxidante foi medida através do método ß-caroteno/ácido linoléico, onde foi verificado que 200ppm do extrato aquoso da mostarda apresentou a melhor proteção contra a oxidação com média de 70 por cento...

Efeito antioxidante dos compostos fenólicos de especiarias sobre os ácidos graxos das séries OMEGA 3 E OMEGA 6 / Antioxidant effect of phenolic compounds of spices on the OMEGA 3 and OMEGA 6

Dentro da perspectiva da utilização de compostos fenólicos como antioxidantes naturais para minimizar os efeitos in vitro e in vivo do processo oxidativo dos lípides insaturados, foi realizada a monitoração dietética de duas dietas ricas em lípides das séries "OMEGA"3 e "OMEGA"6 e a suplementação de um chá de uma mistura de especiarias, em ratos Wistar, com o objetivo de verificar a influência dos compostos fenólicos, presentes nas especiarias, sobre o metabolismo de ácidos graxos das séries "OMEGA"3 e "OMEGA"6. Extratos e frações das especiarias mostarda, canela e erva doce foram obtidos e tiveram suas atividades antioxidantes testadas em sitemas aquoso (co-oxidação de sustratos com o uso de ácido linoléico/"BETA"-caroteno)...