[Calorie and macronutrient intake during the first six months after bariatric surgery]. / Ingesta calórica y de macronutrientes en los primeros seis meses post cirugía bariátrica.

BACKGROUND: Bariatric surgery (BS) is the most effective procedure in the management of obesity, achieving a significant decrease in energy intake. AIM: To measure calorie and macronutrient intake in patients subjected to gastric bypass (GBP) or sleeve gastrectomy (SG). MATERIAL AND METHODS: We studied 53 patients subjected to SG and 27 subjected to GBP, who were in the first, second or sixth postoperative month. A food frequency consumption survey was applied by specialized nutritionists and their nutritional status was assessed. RESULTS: Mean calorie intake in months 1, 2 and 6 were 505, 600 and 829.8 kcal, respectively. A significantly higher intake was observed at month 1 in patients with those subjected to SG, compared with GBP patients. Protein consumption was <60 g/d, except at 6 months in patients with GBP. At months 1, 2 and 6, mean consumption of lipids were 17, 28 and 30 g/day, respectively. The figures for carbohydrates were 42, 31 and 77 g/day, respectively. At month 1, patients with GBP had a higher BMI, equalizing at 6 months with those of SG. At 6 months 37% of patients had a normal body mass index and 17% remained obese. A negative correlation was observed between weight loss and energy intake during the first month (rho: -0.40; p = 0.033). CONCLUSIONS: Patients subjected to BS had a low calorie and macronutrient intake in the first six postoperative months. Their calorie intake is negatively associated with weight loss, mainly during the first postoperative month.

Ingesta calórica y de macronutrientes en los primeros seis meses post cirugía bariátrica / Calorie and macronutrient intake during the first six months after bariatric surgery

Background: Bariatric surgery (BS) is the most effective procedure in the management of obesity, achieving a significant decrease in energy intake. Aim: To measure calorie and macronutrient intake in patients subjected to gastric bypass (GBP) or sleeve gastrectomy (SG). Material and Methods: We studied 53 patients subjected to SG and 27 subjected to GBP, who were in the first, second or sixth postoperative month. A food frequency consumption survey was applied by specialized nutritionists and their nutritional status was assessed. Results: Mean calorie intake in months 1, 2 and 6 were 505, 600 and 829.8 kcal, respectively. A significantly higher intake was observed at month 1 in patients with those subjected to SG, compared with GBP patients. Protein consumption was <60 g/d, except at 6 months in patients with GBP. At months 1, 2 and 6, mean consumption of lipids were 17, 28 and 30 g/day, respectively. The figures for carbohydrates were 42, 31 and 77 g/day, respectively. At month 1, patients with GBP had a higher BMI, equalizing at 6 months with those of SG. At 6 months 37% of patients had a normal body mass index and 17% remained obese. A negative correlation was observed between weight loss and energy intake during the first month (rho: −0.40; p = 0.033). Conclusions: Patients subjected to BS had a low calorie and macronutrient intake in the first six postoperative months. Their calorie intake is negatively associated with weight loss, mainly during the first postoperative month.

Cambios de la composición corporal en pacientes sometidos a cirugía bariátrica: bypass gástrico y gastrectomía en manga / Changes in body composition in patients following bariatric surgery: gastric bypass and sleeve gastrectomy

Introducción: dentro de las técnicas quirúrgicas que promueven pérdida de peso se encuentran el bypass gástrico (BPG) y la gastrectomía en manga (GM). Estos procedimientos generan modificaciones en la masa muscular (MM) y masa grasa (MG). Objetivo: el objetivo de este trabajo fue determinar cambios en la composición corporal en pacientes sometidos a BPG y GM en el periodo de un año postcirugía. Métodos: estudio retrospectivo transversal multicéntrico realizado en tres centros clínicos de cirugía bariátrica de la Región Metropolitana, Chile. Se obtuvo información de MM y MG a través de bioimpedanciometría de 96 mujeres y 32 hombres, operados de BPG y GM, entre los años 2013 y 2017. Resultados: los sujetos operados de BPG presentaron mayor contenido de MM en el preoperatorio y al finalizar el primer año. En los seis primeros meses, la pérdida para MM, MG y % grasa total (%GT) fue similar en ambas técnicas. Los hombres con BPG presentan mayor pérdida de MM y MG en el primer trimestre postcirugía que aquellos que realizaron GM (p = 0,0453). Los sujetos sometidos a BPG presentaron mayor peso e índice de masa corporal (IMC) en el preoperatorio (p = 0,0109) y el IMC al final fue similar en ambas técnicas quirúrgicas (p = 0,6936). Los kilos perdidos de MM fueron mayores en los sujetos sometidos a BPG (p = 0,0042). Sin embargo, el % de pérdida de MM sobrepasó el recomendado (hasta 20%) en ambas técnicas y sexos. Conclusión: se hace necesario el abordaje nutricional para aumentar la ingesta proteica pre y postcirugía con la finalidad de preservar este compartimiento

Introduction: among the surgical techniques that promote greater weight loss are Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG). These procedures generate changes in muscle mass (MM) and fat mass (FM). Objective: the aim of this study was to determine changes in body composition in patients undergoing RYGB and SG in a period of one-year after surgery. Methods: a cross-sectional retrospective study was conducted in three clinical centers of bariatric surgery in the Metropolitan Region, Chile. Information on MM and FM was obtained through bioimpedance analysis of 96 women and 32 men, operated between 2013 and 2017. Results: RYGB operated subjects presented higher MM content preoperatively and at the end of the first year compared to SG. In the first six months, the loss for MM, FM and % total fat (%FM) was similar in both techniques. Men with RYGB present greater loss of MM and FM in the first trimester post-surgery than those who submitted to SG (p = 0.0453). Subjects submitted to RYGB presented higher weight and body mass index (BMI) in the preoperative (p = 0.0109); the BMI at the end was similar in both surgical techniques (p = 0.6936). The lost kilos of MM were greater in the subjects submitted to RYGB (p = 0.0042), however, the % loss of MM exceeds the recommended (up to 22%) in both techniques. Conclusion: the nutritional approach is necessary to increase protein intake pre- and post-surgery as well as physical activity in order to preserve this compartment

[Changes in body composition in patients following bariatric surgery: gastric bypass and sleeve gastrectomy]. / Cambios de la composición corporal en pacientes sometidos a cirugía bariátrica: bypass gástrico y gastrectomía en manga.

INTRODUCTION: Introduction: among the surgical techniques that promote greater weight loss are Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG). These procedures generate changes in muscle mass (MM) and fat mass (FM). Objective: the aim of this study was to determine changes in body composition in patients undergoing RYGB and SG in a period of one-year after surgery. Methods: a cross-sectional retrospective study was conducted in three clinical centers of bariatric surgery in the Metropolitan Region, Chile. Information on MM and FM was obtained through bioimpedance analysis of 96 women and 32 men, operated between 2013 and 2017. Results: RYGB operated subjects presented higher MM content preoperatively and at the end of the first year compared to SG. In the first six months, the loss for MM, FM and % total fat (%FM) was similar in both techniques. Men with RYGB present greater loss of MM and FM in the first trimester post-surgery than those who submitted to SG (p = 0.0453). Subjects submitted to RYGB presented higher weight and body mass index (BMI) in the preoperative (p = 0.0109); the BMI at the end was similar in both surgical techniques (p = 0.6936). The lost kilos of MM were greater in the subjects submitted to RYGB (p = 0.0042), however, the % loss of MM exceeds the recommended (up to 22%) in both techniques. Conclusion: the nutritional approach is necessary to increase protein intake pre- and post-surgery as well as physical activity in order to preserve this compartment.

INTRODUCCIÓN: Introducción: dentro de las técnicas quirúrgicas que promueven pérdida de peso se encuentran el bypass gástrico (BPG) y la gastrectomía en manga (GM). Estos procedimientos generan modificaciones en la masa muscular (MM) y masa grasa (MG). Objetivo: el objetivo de este trabajo fue determinar cambios en la composición corporal en pacientes sometidos a BPG y GM en el periodo de un año postcirugía. Métodos: estudio retrospectivo transversal multicéntrico realizado en tres centros clínicos de cirugía bariátrica de la Región Metropolitana, Chile. Se obtuvo información de MM y MG a través de bioimpedanciometría de 96 mujeres y 32 hombres, operados de BPG y GM, entre los años 2013 y 2017. Resultados: los sujetos operados de BPG presentaron mayor contenido de MM en el preoperatorio y al finalizar el primer año. En los seis primeros meses, la pérdida para MM, MG y % grasa total (%GT) fue similar en ambas técnicas. Los hombres con BPG presentan mayor pérdida de MM y MG en el primer trimestre postcirugía que aquellos que realizaron GM (p = 0,0453). Los sujetos sometidos a BPG presentaron mayor peso e índice de masa corporal (IMC) en el preoperatorio (p = 0,0109) y el IMC al final fue similar en ambas técnicas quirúrgicas (p = 0,6936). Los kilos perdidos de MM fueron mayores en los sujetos sometidos a BPG (p = 0,0042). Sin embargo, el % de pérdida de MM sobrepasó el recomendado (hasta 20%) en ambas técnicas y sexos. Conclusión: se hace necesario el abordaje nutricional para aumentar la ingesta proteica pre y postcirugía con la finalidad de preservar este compartimiento.

Dairy intake in relation to breast and pubertal development in Chilean girls.

Background: Frequent dairy consumption in childhood has been related to higher growth-hormone concentrations that may affect mammary gland and pubertal development.Objective: We evaluated the relation of dairy intake to breast composition at Tanner stage 4 and age at menarche.Design: A total of 515 Chilean girls are included in the Growth and Obesity Cohort Study. The subjects have been followed longitudinally since they were 3-4 y old (from 2006 to the present). Starting in 2013, diet was assessed every 6 mo via a 24-h recall. The breast fibroglandular volume (FGV) was measured with the use of dual-energy X-ray absorptiometry at Tanner stage 4. The date of menarche was reported every 6 mo. Our analysis included 290 girls with data on prospective diet and breast composition and 324 girls with data on prospective diet and age at menarche.Results: The mean ± SD breast FGV and percentage of fibroglandular volume (%FGV) (i.e., FGV divided by total breast volume times 100) at Tanner stage 4 was 81.7 ± 32.2 cm3 and 42.0% ± 16.7%, respectively. Only sweetened, artificially flavored milk-based drinks were associated with the %FGV with girls who consumed >125 g/d having a %FGV that was 4.5% (95% CI: 0.9%, 8.1%) higher than that of girls who consumed none (P-trend = 0.007). Yogurt intake was associated with a lower FGV. Specifically, girls who consumed >125 g yogurt/d had -10.2 cm3 (95% CI: -20.2, -0.3 cm3) less FGV than did girls who consumed no yogurt (P-trend = 0.03). The majority (90.7%) of girls in our cohort attained menarche before the data analyses with a mean ± SD age at menarche of 11.9 ± 0.7 y. In multivariable models, low-fat dairy, low-fat milk, and yogurt intakes were associated with a later age at menarche. In particular, girls who consumed >125 g yogurt/d had menarche, on average, 4.6 mo (95% CI: 1.9, 7.4 mo) later than girls who consumed no yogurt (P-trend = 0.01).Conclusion: More-frequent consumption of sweetened, artificially-flavored milk-based drinks is associated with a higher %FGV, whereas higher yogurt intake is associated with a lower FGV and delayed age at menarche in Chilean girls.

Avaliação zootécnica e qualidade da carcaça de frangos de corte alimentados com rações contendo farinha de peixe ou aveia branca / Performance and carcass quality of broilers fed with diets containing fish meal or white oat

O presente trabalho objetivou analisar o desempenho zootécnico e a composição química da carne dos frangos (peito e coxa/sobrecoxa) alimentados com diferentes rações, contendo farinha de peixe ou aveia branca. Foram testados 5 tratamentos, com 5 repetições, com 10 aves por unidade experimental, totalizando 250 animais criados, de 1 a 40 dias de idade. Os frangos foram alojados em gaiolas, recebendo rações contendo 4,5 e 9 por cento de farinha de peixe, ou 10 e 20 por cento de aveia branca, e ração controle. As análises químicas de umidade, cinzas, proteína bruta e extrato etéreo foram feitas em um animal de cada repetição. Não foram observadas diferenças (P>0,05) para o consumo de ração, o ganho de peso diário e a conversão alimentar. Não houve diferença (P>0,05) na composição química da carne do peito de frango. No corte coxa/sobrecoxa analisado, o tratamento com inclusão de 9 por cento de farinha de peixe proporcionou aumento significativo de lipídios em relação à ração controle e àquela com inclusão de 20 por cento de aveia branca. Conclui-se, portanto, que é possível utilizar os 4 tipos de rações teste sem interferir no desempenho das aves, sendo que a inclusão de 9 por cento de farinha de peixe e de 10 por cento de aveia aumentaram os lipídios na carne da coxa/sobrecoxa dos frangos.

The present research was aimed at analyzing the performance and the chemical composition of the chicken meat (chest and thigh/on-thigh) fed with different rations containing fish meal or white oat. Five treatments with 5 repetitions with 10 birds for each experimental unit had been tested, totalizing 250 animals created, from 1 to 40 days old. The chickens had been lodged in cages receiving rations contend 4.5 percent and 9 percent of fish meal, or, 10 percent and 20 percent of white oat, and the control diet. The chemical analyses of humidity, ashes, rude protein and ether extract were done in an animal for each repetition. It was not observed difference (P>0.05) for the ration consumption, gain of daily weight and alimentary conversion. There was no difference (P>0.05) in the chemical composition of the chest broiler meat. In the thigh/on-thigh analyzed, the treatment including 9 percent of fish meal provided significant increase of lipids in relation to the control diet and to that including 20 percent of white oat ration. It is conclude, that it is possible to use the 4 types of rations tested without intervening in the birds performance, being that, the 9 percent of fish flour inclusion and 10 percent of oat had increased the lipids in the chickens thigh/on-thigh meat.

Ovo: conceitos, análises e controvérsias na saúde humana / Egg: Concepts, analyses and controversies in the human health

O consumo de alimentos ricos em colesterol vem sendo relacionado como causador de doenças isquêmicas do coraçao. O ovo por conter grande quantidade de colesterol em sua gema, vem tendo seu consumo diminuído. É um alimento completo, rico em nutrientes, e economicamente acessível. O colesterol presente em sua gema, também possui propriedades importantes para o organismo. O presente trabalho teve como objetivo revisar as bibliografias científicas sobre o colesterol do ovo, descrevendo as possíveis causas sobre a saúde humana, seus efeitos quando estes são enriquecidos, e a composiçao química em relação ao seu perfil lipídico. Os dados utilizados para a pesquisa foram coletados através de investigações nacionais e internacionais. Através desses dados, pode-se identificar, na maioria dos estudos que o consumo do ovo, nao obteve nenhuma relaçao com o risco de cardiopatias em pessoas saudáveis, porém, em pessoas com diabetes mellitus, os estudos mostraram-se escassos para qualquer tipo de conclusao sobre seu efeito. Quanto aos ovos enriquecidos com ômega 3, mostrou que estes possuem um efeito protetor contra o câncer, porém a adiçao destes no ovo nao diminuem a quantidade de colesterol presente na gema. As diferentes tabelas de composiçao química dos alimentos mostraram-se diferentes quanto à composiçao das gorduras. Existe a necessidade de mais estudos para aprofundamento das conclusoes sobre os efeitos do consumo do ovo enriquecido. As tabelas de composiçao química dos alimentos devem ser atualizadas continuamente para diminuição das discrepâncias encontradas entre os nutrientes

[Egg: concepts, analyses and controversies in the human health]. / Ovo: conceitos, análises e controvérsias na saúde humana.

Cholesterol rich-foods consumption has been related as a causing factor for heart ischemic disease. Because the high cholesterol content of the yolk, the egg consumption has been decreased in spite of it, egg is a complete food, rich in many nutrients, and economically accessible. The cholesterol content in egg yolk has also important properties for the human organism. The present work had the objective to review the scientific literature about egg's cholesterol, describing the possible consequences on the human health and wellbeing, its effect when they are enriched, and the chemical composition in relation to its lipidic profile. Information for this review was collected through national and international inquiries. According to this information, most of the studies on egg consumption are not related to the risk of cardiopathies in healthy people. Also, in people with diabetes mellitus, there is scarce evidence to drawn any conclusion about egg consumption and cardiopathies. Omega-3 egg enrichment presumably possesses a protective effect against cancer, despite its cholesterol content remains unaltered. Many of the Food Chemical Composition Tables contain different values on egg's fat composition, so it should be continuously update to reduce these discrepancies. Also, more studies on omega-3 enriched eggs are necessary for deeper conclusions on their cardio-protective effect.

Teor de Gordura e colesterol na carne suína, bovina e de frango / Fat and cholesterol in swine, bovine and chicken meat

O colesterol está presente em alimentos de origem animal. Atualmente o consumo de gorduras, principalmente as saturadas, e o colesterol, em excesso, são considerados fatores de risco para doenças cardíacas, diabetes mellitus, aterosclerose entre outras. Apesar disso, possuem importantes funções no organismo como a proteção de órgãos, produção de hormônios e ácidos biliares, entre outras. Recentemente, com a preocupação geral dos consumidores com a alimentação saudável, existe o pensamento equivocado de que alguns alimentos possuem menores teores de gordura e colesterol, como ocorria antigamente. Sabe-se, portanto, que muitos foram os avanços na área animal, tanto no melhoramento genético como nutricional, os quais contribuíram imensamente para uma inversão no perfil nutricional dos produtos cárneos. Com o intuito de abordar estas modificações, o presente trabalho teve como objetivo revisar algumas literaturas quanto ao perfil de colesterol e gordura presente nas carnes de suínos, bovinos e de frango, que são as mais consumidas no Brasil, as quais foram modificadas devido às modernas melhorias no manejo animal