Síndrome de alfa-gal. Alergia a carne roja y gelatina / Alpha-gal syndrome. Allergy to red meat and gelatin

Introducción El síndrome de alfa-gal es una alergia alimentaria potencialmente grave producido por la presencia de IgE específica para alfa-gal. El objetivo de este estudio es describir nuestra serie de 13 pacientes. Material y métodos Estudio retrospectivo de pacientes diagnosticados entre 2016 y 2017. Se realizaron pruebas cutáneas con extracto comercial y gelaspan así como determinación de IgE específica para alfa-gal y diferentes tipos de carne. Resultados Se analizó a 13 pacientes diagnosticados de síndrome de alfa-gal, 9 de ellos con anafilaxia, de los cuales 6 habían sido diagnosticados de anafilaxia idiopática. Todos presentaron prueba cutánea con gelaspan positiva, y no así con los extractos comerciales, cuyos resultados fueron menos concluyentes. Conclusiones Creemos que la anafilaxia idiopática puede esconder pacientes con síndrome de alfa-gal. La prueba cutánea con gelaspan es más útil que los extractos comerciales (AU)

Introduction Alpha-gal syndrome is a potentially severe food allergy caused by the presence of alpha-gal-specific IgE. The aim of this study is to describe our series of 13 patients. Material and methods This work is a retrospective study of patients diagnosed in 2016 and 2017. Skin tests were performed with commercial extract and gelaspan as well as specific IgE determination for alpha-gal and different types of meat. Results Thirteen patients diagnosed with alpha-gal syndrome were analyzed; 9 of them had anaphylaxis, 6of whom had been diagnosed with idiopathic anaphylaxis. All had a positive skin test with gelaspan, though this was not true with the commercial extracts, whose results were less conclusive. Conclusions We believe that a diagnosis of idiopathic anaphylaxis may prevent the identification of patients with alpha-gal syndrome. The gelaspan skin test is more useful than commercial extracts (AU)

Alpha-gal syndrome. Allergy to red meat and gelatin.

INTRODUCTION: Alpha-gal syndrome is a potentially severe food allergy caused by the presence of alpha-gal-specific IgE. The aim of this study is to describe our series of 13 patients. MATERIAL AND METHODS: This work is a retrospective study of patients diagnosed in 2016 and 2017. Skin tests were performed with commercial extract and gelaspan as well as specific IgE determination for alpha-gal and different types of meat. RESULTS: Thirteen patients diagnosed with alpha-gal syndrome were analyzed; 9 of them had anaphylaxis, 6 of whom had been diagnosed with idiopathic anaphylaxis. All had a positive skin test with gelaspan, though this was not true with the commercial extracts, whose results were less conclusive. CONCLUSIONS: We believe that a diagnosis of idiopathic anaphylaxis may prevent the identification of patients with alpha-gal syndrome. The gelaspan skin test is more useful than commercial extracts.

[Reduction of red and processed meats in the Spanish population: What is its impact on total and cardiovascular mortality?] / Reducción de carnes rojas y procesadas en la población española: ¿cuál es su impacto sobre la mortalidad cardiovascular?

OBJECTIVE: Quantify the impact of reducing the consumption of red/processed meats on cardiovascular mortality and all-cause mortality of the Spanish adult population based in 5 revisions published. PARTICIPANTS AND MAIN MEASUREMENTS: We defined exposure as consumption of ≥3 servings/week of red or processed meats and considered four possible scenarios of exposed population (30%-60%). Based on data from the Spanish National Statistics Institute, we calculated the weighted mortality between 40 and 80years. Using the relative risks (RR) and 95% confidence intervals (CI) published by the referred revisions (RR=0.88; IC95%: 0.84-0.93 for all-cause mortality and RR=0.92; IC95%: 0.90-0.93 for cardiovascular mortality), we calculated the expected mortality rate in both exposed and unexposed categories. By multiplying these rates by the number of exposed individuals, we estimated the attributable number of yearly deaths. RESULTS: If 60% of the population was exposed, with a 95%CI, the number of cardiovascular deaths that could be averted each year if population consumed <3 servings/week of red or processed meats was between 2.112 and 3.055. If was exposed that 30%, the difference in the yearly number of potentially averted deaths was between 1.079 and 1.577. CONCLUSIONS: Even under the most conservative assumption, the benefit, at the population level, of reducing red or processed meats consumption <3 servings/week on cardiovascular mortality is important. The conclusions of the recently published reviews contradicted their own results and contributed to a state of confusion that can create substantial harm for public health.

Population attributable fractions for colorectal cancer and red and processed meats in Colombia - a macro-simulation study / Fracción Atribuible Poblacional de carnes rojas y procesadas en cáncer colorrectal en Colombia - un estudio de macro-simulación

Abstract: Aim: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia. Methods: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence. Results: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%). Conclusions: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

Resumen: Objetivo: estimar la fracción atribuible poblacional de consumo de carne roja y procesada para el cáncer colorrectal en Colombia. Métodos: modelación de la incidencia esperada de cáncer colorrectal en la situación hipotética de no consumo de carne roja y procesada en Colombia para el año 2010. Se utilizó un modelo dinámico de macrosimulación, PREVENT 3.01, para integrar los datos disponibles sobre incidencia de cáncer y evaluar el impacto de la eliminación de la dieta colombiana de la carne roja y procesada sobre la incidencia nacional de cáncer colorrectal. Resultados: La eliminación del consumo total de carne roja de la dieta colombiana dio lugar a reducciones en la incidencia estandarizada por edad de cáncer colorrectal, traduciéndose en la disminución de 331 casos en hombres (FAP 13%) y 297 en mujeres (FAP 10%). La eliminación de carnes procesadas tuvo efectos ligeramente más fuertes, con disminución de 362 casos en hombres (FAP 14%) y 388 en mujeres (FAP 13%). Conclusiones: Una proporción sustancial de la carga de cáncer colorrectal en Colombia puede atribuirse al consumo de carne roja y procesada.

El consumo elevado de licopeno sumado a una ingestión reducida de carnes rojas aumenta el poder antioxidante total

Los sistemas antioxidantes del cuerpo humano son capaces de remover a los radicales libres, protegiendo así al organismo del daño que estos pueden ocasionar, y pueden ser valorados en conjunto mediante la determinación del poder antioxidante total (TAS, por sus siglas en inglés). Este biomarcador es modulado por la alimentación mediante la incorporación de sustancias con propiedades antioxidantes o prooxidantes. El objetivo del presente trabajo fue estimar la ingestión de nutrientes antioxidantes y grupos específicos de alimentos y correlacionarla con el TAS. Fueron seleccionados al azar 45 sujetos de sexo masculino, entre 50 y 75 años, de una consulta médica de rutina. El trabajo consistió en una evaluación de TAS mediante técnica ABTS más una entrevista nutricional donde se evaluó la composición corporal mediante antropometría y la ingestión habitual de nutrientes y grupos específicos de alimentos mediante un recordatorio de 24 h y un cuestionario de frecuencia de consumo de alimentos validado para tal fin. El análisis estadístico se realizó mediante Coeficiente de Correlación de Pearson o Spearman según la normalidad de la muestra (p<0,05). El TAS se correlacionó positivamente con el consumo de licopeno (r=0,295; p=0,049) y negativamente con la ingestión de carnes rojas (r= -0,403; p=0,007). Los demás nutrientes o alimentos no se correlacionaron con el TAS. Por lo tanto, una ingestión elevada de licopeno y un consumo reducido de carnes rojas ayudarían a mejorar el sistema antioxidante del organismo.

High intake of lycopene together with low intake of red meat increases the total antioxidant status. The body's antioxidant systems are able to remove free radicals, thus protecting the body from the damage they may cause. They can be estimated, as a whole, through the determination of total antioxidant status (TAS). This biomarker can be modulated by dietary factors through the incorporation of substances with antioxidant or prooxidant properties. The aim of this study was to estimate the intake of antioxidant nutrients and specific food groups, and its correlation with TAS. Fortyfive male volunteers between 50 and 75 years were randomly selected from a medical consultation. The study included a TAS determination by ABTS and a nutritional interview where corporal composition was studied through anthropometry and the habitual consumption of nutrients was estimated by means of 24 hour diary and food consumption frequency questionnaire. Statistical analysis was performed by using Pearson or Spearman correlation coefficient (p <0.05). TAS was positively correlated with lycopene consumption (r=0,295; p=0,049), and negatively with red meat intake (r= -0,403; p= 0,007), while intake of other studied antioxidant nutrients did not correlate significantly with TAS. In conclusion, high intake of lycopene and reduced red meat consumption increase TAS.