Exploring the Antimicrobial Efficacy of Low-Cost Commercial Disinfectants Utilized in the Agro-Food Industry Wash Tanks: Towards Enhanced Hygiene Practices.

The increase in vegetable consumption has underlined the importance of minimizing the risks associated with microbiological contamination of fresh produce. The critical stage of the vegetable washing process has proven to be a key point for cross-contamination and the persistence of pathogens. In this context, the agri-food industry has widely adopted the use of disinfectants to reduce the bacterial load in the wash water. Therefore, we conducted laboratory-scale experiments in order to demonstrate the antimicrobial activity of disinfectants used in the wash tank of agro-food industries. Different wash water matrices of shredded lettuce, shredded cabbage, diced onion, and baby spinach were treated with sodium hypochlorite (NaClO), chlorine dioxide (ClO2), and per-oxyacetic acid (PAA) at recommended concentrations. To simulate the presence of pathogenic bacteria, a cocktail of E. coli O157:H7 was inoculated into the process water samples (PWW) to determine whether concentrations of disinfectants inhibit the pathogen or bring it to a viable non-culturable state (VBNC). Hereby, we used quantitative qPCR combined with different photo-reactive dyes such as ethidium monoazide (EMA) and propidium monoazide (PMA). The results indicated that concentrations superior to 20 ppm NaClO inhibit the pathogen E. coli O157:H7 artificially inoculated in the process water. Concentrations between 10-20 ppm ClO2 fail to induce the pathogen to the VBNC state. At concentrations of 80 ppm PAA, levels of culturable bacteria and VBNC of E. coli O157:H7 were detected in all PWWs regardless of the matrix. Subsequently, this indicates that the recommended concentrations of ClO2 and PAA for use in the fresh produce industry wash tank do not inhibit the levels of E. coli O157:H7 present in the wash water.

The Relationship between Food Safety Culture Maturity and Cost of Quality: An Empirical Pilot Study in the Food Industry.

In the food industry, a mature food safety culture (FSC) is linked to better food safety performance. However, the relationship between FSC maturity and key economical performance indicators, such as cost allocation, remains unexplored. This research is the first pilot study to empirically explore the association between FSC maturity and cost of quality (CoQ). A CoQ survey was developed and pretested. CoQ data were collected through collaboration with company management. FSC maturity was assessed through a validated mixed-method assessment (diagnostic instrument, questionnaires, and interviews). A convenience sample of five food processing companies was assembled and subjected to FSC and CoQ assessment. Results revealed that monitoring CoQ is not yet standard practice in the food industry: three out of five companies were unable to specify all failure costs. For prevention and appraisal costs, results showed descriptively and statistically that when these costs are higher, FSC is more mature. Considering the theoretical context of the research (CoQ models and available literature), these results present the first empirical evidence to substantiate that FSC could replace product/service quality in CoQ models. Findings justify the push for a shift in perception, from considering FSC as a task on the list of resource demanding activities toward a narrative in which FSC contributes to financial health.

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption.

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics.

Food processing industry changes across China regions: The case of flour, rice, oil, and other cereal derivative food.

Faced with the pressure of slowing industrial growth and industrial transformation requirements, it is crucial to analyze the changes and the corresponding driving factors of the food processing industry in China. An analysis using traditional and spatial shift-share models was conducted to decompose the changes in the food processing industry in each region of China from 2009 to 2019 into five effects: national growth effect (NG), industrial mix effect (IM), competitive effect (CE), neighbor-nation competitive effect (NNC), and region-neighbor competitive effect (RNC). Among the five effects from 2009 to 2019, the NG contributed the most to the growth in most regions, indicating that the development of the food processing industry in China was greatly influenced by the industrial base and that China's food processing industry has entered a "growth bottleneck period." During the period 2009-2014 to period 2014-2019, compared to the IM and CE, the influence of spatial spillover effects was stronger and significantly enhanced. Moreover, the IM, CE, NNC, and RNC in most southern regions were stronger than those in most northern regions. Therefore, China's food processing industry needs and is transforming into high-quality development. It is necessary to innovate the mode of development of food processing industry and strengthen interregional exchanges and cooperation.

Ultra-processed foods and the nutritional quality of the diet of Brazilian pregnant women

SUMMARY OBJECTIVE: The aim of this study was to evaluate the consumption of ultra-processed foods by Brazilian pregnant women and its association with the nutritional quality of the diet. METHODS: This is a prospective and cross-sectional study with food consumption data of Brazilian pregnant women from the 2017 to 2018 Family Budgets Survey (Pesquisa de Orçamentos Familiares). Food consumption was measured using two 24-h food recalls, and the foods were categorized according to the NOVA classification. The averages of absolute and relative energy consumption for each of the NOVA groups and subgroups were estimated. The sociodemographic characteristics described the diet's caloric contribution of ultra-processed and non-ultra-processed food fractions. Linear regression models were used to describe the association between quintiles of the caloric contribution of ultra-processed foods and the average content of nutrients in the diet. RESULTS: Consumption of ultra-processed foods represented 20.9% of the total calories in the diet of Brazilian pregnant women. There was a higher energy contribution of ultra-processed foods in the diet of pregnant women living in urban areas (22%), with higher per capita income (23.7%), and in the south region of the country (26.9%). In addition, the data showed an association between higher consumption of ultra-processed foods with reduced intake of protein, carbohydrate, fiber, potassium, iron, zinc, and folate and increased intake of total fat, saturated fat, trans fat, and free sugar. CONCLUSION: Results show that higher consumption of ultra-processed foods is associated with a reduction in the nutritional quality of the diet of Brazilian pregnant women.

Ultra-processed and fresh food consumption and symptoms of anxiety and depression during the COVID - 19 pandemic: COVID Inconfidentes.

BACKGROUND & AIM: Psychological disorders are an important health problem worldwide. A healthy diet is recommended as one of the measures to prevent and control mental disorders. Epidemiological studies have shown important associations between the consumption of diets rich in nutrients and a lower risk of developing anxiety and depression. Therefore, the aim of this study was to evaluate the association between the prevalence of anxiety and depression symptoms and food consumption, according to the degree of processing, during the COVID-19 pandemic. METHODS: An epidemiological household survey was conducted in two cities in Brazil. Anxiety and depression symptoms were assessed using validated scales (Generalized Anxiety Disorder 7-item/Patient Health Questionnaire-9), and food consumption was assessed using a qualitative food frequency questionnaire referring to consumption within the last 3 months. The foods were categorized according to the NOVA classification for fresh/minimally processed food and ultra-processed food, using the average weekly consumption as the cutoff. For data analysis, adjusted Poisson regression with robust variance was utilized to estimate the prevalence ratio and 95% confidence interval (CI). RESULTS: The consumption of fresh/minimally processed foods above the weekly average frequency was associated with a lower prevalence of symptoms of depression (PR: 0.5, 95% CI: 0.3; 0.7). Consumption above the weekly average of ultra-processed foods was associated with a higher prevalence of anxiety (PR: 1.5 and 95% CI: 1.03; 2.3) and depression symptoms (PR: 1.5, 95% CI: 1.0; 2.1, P = 0.034). CONCLUSION: Increased consumption of ultra-processed foods is associated with a higher occurrence of anxiety and depression symptoms; therefore, we recommend an increase in the consumption of fresh/minimally processed foods, as endorsed by the Dietary Guidelines for the Brazilian Population.

Dietary share of ultra-processed foods and its association with vitamin E biomarkers in Brazilian lactating women.

Despite evidence showing that the intake of ultra-processed food has a negative impact on health, diet quality and dietary vitamin E, its impact on vitamin E nutritional status and breast milk remains unknown. This study aimed to assess the influence of the consumption of ultra-processed foods on vitamin E biomarkers of lactating women. A cross-sectional study was performed with 294 lactating women. Food consumption was obtained by 24-h dietary recall, and foods were grouped according to the NOVA classification. Levels of α-tocopherol were analysed by HPLC. Breast milk vitamin E (BMVE) adequacy was based on the quantity of the vitamin in the estimated intake volume. The Kruskal­Wallis test was used to compare the tertiles and linear regression to association between ultra-processed food consumption and biomarkers. Ultra-processed foods accounted for 16 % of energy intake and vitamin E intakes by all women were considered low. Serum α-tocopherol was 26·55 (sd 7·98) µmol/l, 5 % (n 11) showed inadequate vitamin E (< 12 µmol/l) and 78 % had an inadequate BMVE content (< 4 mg/780 ml). The regression showed that a higher dietary share of ultra-processed foods was associated with lower concentrations of serum α-tocopherol (ß = ­0·168, 95 % CI ­0·047, 0·010, P = 0·003) and inadequate BMVE content (ß = ­0·144, 95 % CI = ­0·505, 0·063, P = 0·012) (adjustment for income and maternal age). Thus, higher dietary shares of ultra-processed foods had an impact on vitamin E biomarkers, suggesting that inadequate dietary intake practices during lactation may reduce the supply of vitamin E to women and breast milk.

Migration outside large cities: a comparison of the hiring of migrants for the food processing industry in the United States and Japan.

Recent studies suggest that the hiring of migrants in the food processing industry has increased the migrant population outside large cities among affluent migrant-receiving countries. This study examines how the U.S. meatpacking industry and the Japanese seafood processing industry, in particular, have developed a dependence on migrants; it does so to identify whether and how a common-thus cross-nationally generalizable-process may account for migration outside large cities. A comparative historical analysis revealed that, with significant national differences between the United States and Japan, including in the legal and institutional contexts of migration, there is little commonality in the processes through which the industries have come to depend on migrants. Yet, there is a similarity in the development of mass production. Such production necessitates an undisrupted availability of full-time as well as low-wage workforce, and migrants on both sides of the Pacific are employed to ensure this availability. Thus, while urban-centered migration studies often emphasize the growth of low-wage services or small-batch manufacturing as an economic driver of migration, this study argues that, outside large cities, a different pattern of industrial transformation is associated with labor migration.

Bacterial biofilm formation on stainless steel in the food processing environment and its health implications.

Biofilm formation (BF) and production in the food processing industry (FPI) is a continual threat to food safety and quality. Various bacterial pathogens possess the ability to adhere and produce biofilms on stainless steel (SS) in the FPI due to flagella, curli, pili, fimbrial adhesins, extra polymeric substances, and surface proteins. The facilitating environmental conditions (temperature, pressure, variations in climatic conditions), SS properties (surface energy, hydrophobicity, surface roughness, topography), type of raw food materials, pre-processing, and processing conditions play a significant role in the enhancement of bacterial adhesion and favorable condition for BF. Furthermore, biofilm formers can tolerate different sanitizers and cleaning agents due to the constituents, concentration, contact time, bacterial cluster distribution, and composition of bacteria within the biofilm. Also, bacterial biofilms' ability to produce various endotoxins and exotoxins when consumed cause food infections and intoxications with serious health implications. It is thus crucial to understand BF's repercussions and develop effective interventions against these phenomena that make persistent pathogens difficult to remove in the food processing environment.

Higher ultra-processed food intake is associated with higher DNA damage in healthy adolescents.

Ultra-processed food is one of the main contributors to energy supply and consumption in food systems worldwide, and evidence of their detrimental health outcomes in humans is emerging. This study aimed to assess ultra-processed food intake and its association with urinary levels of 8-hydroxy-2'-deoxyguanosine (8-OHdG), a biomarker of DNA oxidative damage, in 139 healthy adolescents in Karaj City in Iran. Usual dietary intake was measured using a 168-item validated FFQ. The daily intake of ultra-processed food consumption was determined through the classification of NOVA, and general linear models were used to compare the urinary levels of 8-OHdG/creatinine (ng/mg creatinine) within tertiles of ultra-processed food intake. Adolescents in the higher tertile of ultra-processed food consumption had a significantly higher mean level of urinary 8-OHdG/creatinine in comparison with the lower tertiles in the crude model (Pfor trend: 0·003) and after adjustment for confounding variables, including total energy intake, sex, age, BMI for age Z-score, obesity and physical activity (Pfor trend: 0·004). This association was still significant after adjusting for dietary intake of whole grains, nuts, legumes, the ratio of MUFA:SFA (g/d) and Mediterranean dietary score (Pfor trend: 0·002). More studies are needed to explore the determinants of ultra-processed food supply, demand, consumption and health effects; such studies should be applied to develop evidence-informed policies and regulatory mechanisms to improve children's and adolescents' food environment policymaking and legislation with special attention to ultra-processed food.

Production of Bio-Based Pigments from Food Processing Industry By-Products (Apple, Pomegranate, Black Carrot, Red Beet Pulps) Using Aspergillus carbonarius.

Food processing industry by-products (apple, pomegranate, black carrot, and red beet pulps) were evaluated as raw materials in pigment production by the filamentous fungi Aspergillus carbonarius. The effect of fermentation conditions (solid and submerged-state), incubation period (3, 6, 9, 12, and 15 d), initial substrate pH (4.5, 5.5, 6.5, 7.5, and 8.5), and pulp particle size (<1.4, 1.4-2.0, 2-4, and >4 mm) on fungal pigment production were tested to optimize the conditions. Pigment extraction analysis carried out under solid-state fermentation conditions showed that the maximum pigment production was determined as 9.21 ± 0.59 absorbance unit at the corresponding wavelength per gram (AU/g) dry fermented mass (dfm) for pomegranate pulp (PP) by A. carbonarius for 5 d. Moreover, the highest pigment production was obtained as 61.84 ± 2.16 AU/g dfm as yellowish brown at initial pH 6.5 with < 1.4 mm of substrate particle size for 15-d incubation period. GC×GC-TOFMS results indicate that melanin could be one of the main products as a pigment. SEM images showed that melanin could localize on the conidia of A. carbonarius.

Processed and ultra-processed food consumption are related to metabolic markers in hemodialysis subjects / Consumo de alimentos processados e ultraprocessados está relacionado a marcadores metabólicos em indivíduos em hemodiálise

ABSTRACT Objective To investigate the consumption of processed and ultra-processed foods and evaluate its relationship with the nutritional and metabolic status of hemodialysis patients in a single center in Brazil. Methods This cross-sectional study enrolled 73 individuals in hemodialysis (50 men and 23 women, 21-87 years-old). Clinical and lifestyle variables were assessed by a semi-structured questionnaire and dietary data by food frequency questionnaire. Anthropometric and metabolic data are collected from medical records. Results Processed and ultra-processed foods represented 11.0% of daily caloric intake, 53.0% of trans fatty acid, and 12.5% of salt consumed in the study sample. Individuals who had high intake of this food group (≥128.4g/day, median intake) had higher serum phosphorus and pre-dialysis urea values (p=0.038; p=0.013, respectively). Also, individual with higher consumption of processed meat, sausages and ready prepared food had higher pre-dialysis serum urea (p=0.021), while serum potassium was higher among the subjects who consumed more sauces and salt-based seasonings (p=0.002). Conclusion Higher consumption of processed and ultra-processed foods was associated with important biomarkers of metabolic control for hemodialysis subjects, probably due to non-health dietary composition. Nutritional guidelines and intervention strategies must be promoted to reduce consumption of these food-group in thisspecific population.

RESUMO Objetivo Investigar o consumo de alimentos processados e ultraprocessados e avaliar sua relação com o estado nutricional e metabólico de pacientes em hemodiálise em um único centro brasileiro. Métodos Este é um estudo transversal com 73 indivíduos em hemodiálise (50 homens e 23 mulheres, 21-87 anos de idade). As variáveis clínicas e de estilo de vida foram avaliados por um questionário semi-estruturado, bem como dados dietéticos por questionário de frequência alimentar. Dados antropométricos e metabólicos foram coletados de registros médicos. Resultados Os alimentos processados e ultraprocessados representaram 11,0% das calorias diárias, 53,0% dos ácidos graxos trans e 12,5% de sódio consumido na amostra estudada. Os indivíduos que tiveram alta ingestão deste grupo alimentar (≥128,4 g/dia, ingestão mediana) apresentaram maiores valores de fósforo sérico e uréia pré-diálise (p=0,038; p=0,013, respectivamente). Também, indivíduos com maior consumo de carne processada, embutidos e refeições prontas apresentaram maior ureia sérica pré-diálise (p=0,021), enquanto o potássio sérico foi maior entre os indivíduos que consumiram mais molhos e temperos á base de sal (p=0,002). Conclusão O maior consumo de alimentos processados e ultraprocessados foi associado a importantes biomarcadores de controle metabólico para indivíduos em hemodiálise, provavelmente devido à composição dietética não saudável. Orientações nutricionais e estratégias de intervenção devem ser promovidas para reduzir o consumo desses alimentos nessa população específica.

Processed and ultra-processed food consumption are related to metabolic markers in hemodialysis subjects / Consumo de alimentos processados e ultraprocessados está relacionado a marcadores metabólicos em indivíduos em hemodiálise

ABSTRACT Objective To investigate the consumption of processed and ultra-processed foods and evaluate its relationship with the nutritional and metabolic status of hemodialysis patients in a single center in Brazil. Methods This cross-sectional study enrolled 73 individuals in hemodialysis (50 men and 23 women, 21-87 years-old). Clinical and lifestyle variables were assessed by a semi-structured questionnaire and dietary data by food frequency questionnaire. Anthropometric and metabolic data are collected from medical records. Results Processed and ultra-processed foods represented 11.0% of daily caloric intake, 53.0% of trans fatty acid, and 12.5% of salt consumed in the study sample. Individuals who had high intake of this food group (≥128.4g/day, median intake) had higher serum phosphorus and pre-dialysis urea values (p=0.038; p=0.013, respectively). Also, individual with higher consumption of processed meat, sausages and ready prepared food had higher pre-dialysis serum urea (p=0.021), while serum potassium was higher among the subjects who consumed more sauces and salt-based seasonings (p=0.002). Conclusion Higher consumption of processed and ultra-processed foods was associated with important biomarkers of metabolic control for hemodialysis subjects, probably due to non-health dietary composition. Nutritional guidelines and intervention strategies must be promoted to reduce consumption of these food-group in thisspecific population.

RESUMO Objetivo Investigar o consumo de alimentos processados e ultraprocessados e avaliar sua relação com o estado nutricional e metabólico de pacientes em hemodiálise em um único centro brasileiro. Métodos Este é um estudo transversal com 73 indivíduos em hemodiálise (50 homens e 23 mulheres, 21-87 anos de idade). As variáveis clínicas e de estilo de vida foram avaliados por um questionário semi-estruturado, bem como dados dietéticos por questionário de frequência alimentar. Dados antropométricos e metabólicos foram coletados de registros médicos. Resultados Os alimentos processados e ultraprocessados representaram 11,0% das calorias diárias, 53,0% dos ácidos graxos trans e 12,5% de sódio consumido na amostra estudada. Os indivíduos que tiveram alta ingestão deste grupo alimentar (≥128,4 g/dia, ingestão mediana) apresentaram maiores valores de fósforo sérico e uréia pré-diálise (p=0,038; p=0,013, respectivamente). Também, indivíduos com maior consumo de carne processada, embutidos e refeições prontas apresentaram maior ureia sérica pré-diálise (p=0,021), enquanto o potássio sérico foi maior entre os indivíduos que consumiram mais molhos e temperos á base de sal (p=0,002). Conclusão O maior consumo de alimentos processados e ultraprocessados foi associado a importantes biomarcadores de controle metabólico para indivíduos em hemodiálise, provavelmente devido à composição dietética não saudável. Orientações nutricionais e estratégias de intervenção devem ser promovidas para reduzir o consumo desses alimentos nessa população específica.

Alimentação saudável e sustentável: uma revisão narrativa sobre desafios e perspectivas / Healthy and sustainable diet: a narrative review of the challenges and perspectives

Resumo Parte-se do princípio que um sistema alimentar insustentável não é capaz de produzir alimentos saudáveis para o consumo. A alimentação só pode ser considerada saudável se for também sustentável, devendo ultrapassar a perspectiva nutricional. Assim, realizou-se uma revisão narrativa de literatura acerca de sistemas alimentares saudáveis e sustentáveis, englobando aspectos de produção, processamento, comercialização e consumo, visando levantar seus desafios e perspectivas de consolidação. A alimentação saudável e sustentável deve estar relacionada à produção de alimentos que protejam a biodiversidade e promovam o consumo variado, resgatando alimentos, preparações e hábitos culturais tradicionais. Deve ser acessível e disponível a todos, em quantidade e qualidade, baseada em alimentos produzidos e processados na região, por agricultores familiares, de maneira agroecológica, fundamentada na comercialização justa, aproximando a produção do consumo. Além disso, deve ser isento de contaminantes físicos, biológicos ou químicos que causem malefícios a todos os envolvidos, de maneira aguda ou crônica.

Abstract Based on the principle that a non-sustainable food system is not capable of producing healthy food for consumption, food can only be considered healthy if it is also sustainable, going beyond the nutritional perspective. Therefore, a narrative review of the scientific literature on the sustainable and health food system was conducted, regarding aspects of production, processing, marketing and consumption, seeking to pinpoint the challenges and perspectives for its consolidation. Food systems needs to be related to a food production and consumption system which protects biodiversity and promote a diverse consumption, bringing back traditional dishes and preparation techniques. It should also be accessible and available for everyone, both in quantity and in quality, based on food that is locally produced by family farmers through agroecology and founded on fair trade, bringing production and consumption closer together. In addition, it must be free from physical, biological or chemical contaminants that cause damage to everyone involved, whether it be an isolated incident or chronically.

[Contribution of NOVA food groups to energy and nutrient supply in Mexican households]. / Contribución de los grupos de alimentos NOVA a la disponibilidad de energía y nutrientes en los hogares mexicanos.

OBJECTIVE: To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households. MATERIALS AND METHODS: The database of the National Household Expenditure Survey 2013 was analyzed (n=58 001), which is a cross-sectional survey. Food supply (g/adult equivalent/day) and energy, macro- and micro-nutrient supplies were estimated. Foods were classified following the NOVA system. Households sociodemographic characteristics were analyzed as covariates. RESULTS: Natural foods (NF) contributed with more energy (55.0%) followed by ultra-processed foods (UPF, 21.2%). NF were the main source of most nutrients. Processed culinary ingredients (PCI) and processed foods (PF) had high content of energy, total fats, and saturated fats, but low content of certain micronu- trients. Sodium was mainly available in PF (34.6%) and UPF (31.4%). Sugar-sweetened beverages, fast foods, and biscuits and cookies were the main UPF in terms of energy supply. CONCLUSIONS: In Mexican households, the PCI, PF and UPF had low nutritional quality.

OBJETIVO: Analizar la contribución de los alimentos naturales, procesados y ultraprocesados a la disponibilidad de energía y nutrientes en los hogares mexicanos. MATERIAL Y MÉTODOS: Se analizó la base de datos de la Encuesta Nacional de Gasto de los Hogares 2013 (n = 58 001), la cual es una encuesta transversal. Se estimó la disponibilidad de alimentos (g/adulto equivalente/día), energía y nutrientes. Los alimentos fueron clasificados siguiendo el sistema NOVA. RESULTADOS: Los alimentos naturales (AN) y los ultraprocesados (AUP) contribuyeron con más energía. Los AN fueron la principal fuente de la mayoría de los nutrimentos. Los ingredientes culinarios procesados (ICP) y los alimentos procesados (AP) tenían alto contenido de energía, grasas totales y grasas saturadas pero bajo contenido de ciertos micronutrientes. El sodio estaba disponible principalmente en AP y AUP. Las bebidas azucaradas, comidas rápidas, galletas y panes fueron los principales AUP. CONCLUSIONES: En México, los ICP, AP y AUP tienen baja calidad nutricional.

Contribution of Nova food groups to energy and nutrient supply in Mexican households / Contribución de los grupos de alimentos Nova a la disponibilidad de energía y nutrientes en los hogares mexicanos

Abstract: Objective: To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households. Materials and methods: The database of the National Household Expenditure Survey 2013 was analyzed (n=58 001), which is a cross-sectional survey. Food supply (g/adult equivalent/day) and energy, macro- and micro-nutrient supplies were estimated. Foods were classified following the Nova system. Households sociodemographic characteristics were analyzed as covariates. Results: Natural foods (NF) contributed with more energy (55.0%) followed by ultra-processed foods (UPF, 21.2%). NF were the main source of most nutrients. Processed culinary ingredients (PCI) and processed foods (PF) had high content of energy, total fats, and saturated fats, but low content of certain micronutrients. Sodium was mainly available in PF (34.6%) and UPF (31.4%). Sugar-sweetened beverages, fast foods, and biscuits and cookies were the main UPF in terms of energy supply. Conclusions; In Mexican households, the PCI, PF and UPF had low nutritional quality.

Resumen: Objetivo: Analizar la contribución de los alimentos naturales, procesados y ultraprocesados a la disponibilidad de energía y nutrientes en los hogares mexicanos. Material y métodos: Se analizó la base de datos de la Encuesta Nacional de Gasto de los Hogares 2013 (n= 58 001), la cual es una encuesta transversal. Se estimó la disponibilidad de alimentos (g/adulto equivalente/día), energía y nutrientes. Los alimentos fueron clasificados siguiendo el sistema Nova. Resultados: Los alimentos naturales (AN) y los ultraprocesados (AUP) contribuyeron con más energía. Los AN fueron la principal fuente de la mayoría de los nutrimentos. Los ingredientes culinarios procesados (ICP) y los alimentos procesados (AP) tenían alto contenido de energía, grasas totales y grasas saturadas pero bajo contenido de ciertos micronutrientes. El sodio estaba disponible principalmente en AP y AUP. Las bebidas azucaradas, comidas rápidas, galletas y panes fueron los principales AUP. Conclusión: En México, los ICP, AP y AUP tienen baja calidad nutricional.

Dor osteomuscular: uma comparação entre trabalhadores administrativos e de produção de uma indústria agroavícola / Musculoskeletal pain: comparison between administrative and production employees of a poultry farming company

INTRODUÇÃO: Distúrbios osteomusculares relacionados ao trabalho constituem o grupo de doenças ocupacionais mais registradas no Brasil, sendo as indústrias ambientes favoráveis para seu desenvolvimento. Este estudo justifica-se pela necessidade de aprofundar investigações sobre a manifestação de sintomas osteomusculares no ramo industrial agroavícola, temática pouco explorada na literatura nacional. OBJETIVOS: Analisar a prevalência de sintomas osteomusculares em trabalhadores da linha de produção e do setor administrativo de uma indústria agroavícola, caracterizar o perfil sociodemográfico e ocupacional dos dois grupos e identificar ocorrência de associações entre dor e variáveis sociodemográficas e ocupacionais. MÉTODO: Estudo correlacional e transversal, realizado por meio de caracterização sociodemográfica e ocupacional, Questionário Nórdico de Sintomas Osteomusculares e Escala Numérica de Intensidade da Dor. RESULTADOS: Participaram 154 trabalhadores do setor de produção e 24 do de administração. O único sintoma osteomuscular apresentado foi a dor, com prevalência superior a 85% para ambos os setores. Mulheres do setor de produção apresentaram 2,9 vezes mais chances de terem dor do que homens. As regiões mais afetadas no setor administrativo foram pescoço e partes inferior e superior das costas. Já no setor de produção, prevaleceram a região inferior das costas e dos ombros e a parte superior das costas. CONCLUSÕES: A dor foi descrita como o sintoma osteomuscular mais prevalente entre os trabalhadores da indústria agroavícola. Apesar das diferenças nos processos de trabalho entre os trabalhadores administrativos e produtivos, não houve diferenças estatisticamente significativas entre os setores. Por outro lado, ambos apresentaram um altíssimo nível de adoecimento, o que sugere a necessidade de aprofundamento em estudos da relação causal desses sintomas.

BACKGROUND: Work-related musculoskeletal disorders are the most frequently reported group of diseases in Brazil, their occurrence being favored by work in the industrial sector. The present study is justified by the need to investigate more thoroughly the occurrence of musculoskeletal symptoms among poultry farming workers, since this subject is scarcely explored in the Brazilian literature. OBJECTIVE: To analyze the prevalence of musculoskeletal symptoms among production and administrative employees of a poultry farming company, describe the sociodemographic and occupational profile of both groups of workers and test associations between pain and sociodemographic and occupational variables. METHODS: Cross-sectional correlational study which included sociodemographic and occupational characterization and administration of the Nordic Musculoskeletal Questionnaire and a numeric pain rating scale. RESULTS: The sample comprised 154 production employees and 24 administrative workers. Pain was the single musculoskeletal symptom reported, with prevalence of over 85% in both groups. Female production employees exhibited 2.9 times higher odds of pain compared to the males. The body sites most frequently involved were the neck and upper and lower back among the administrative employees and the shoulders and the upper and lower back among the production workers. CONCLUSION: Pain was the most prevalent musculoskeletal symptom in the analyzed sample of poultry farming workers. Statistically significant difference was not found between the groups despite their different work processes. Both groups exhibited extremely high rates of illness, which points to the need for more thorough investigation of the causal relationships of musculoskeletal symptoms

Musculoskeletal pain: comparison between administrative and production employees of a poultry farming company.

BACKGROUND: Work-related musculoskeletal disorders are the most frequently reported group of diseases in Brazil, their occurrence being favored by work in the industrial sector. The present study is justified by the need to investigate more thoroughly the occurrence of musculoskeletal symptoms among poultry farming workers, since this subject is scarcely explored in the Brazilian literature. OBJECTIVE: To analyze the prevalence of musculoskeletal symptoms among production and administrative employees of a poultry farming company, describe the sociodemographic and occupational profile of both groups of workers and test associations between pain and sociodemographic and occupational variables. METHODS: Cross-sectional correlational study which included sociodemographic and occupational characterization and administration of the Nordic Musculoskeletal Questionnaire and a numeric pain rating scale. RESULTS: The sample comprised 154 production employees and 24 administrative workers. Pain was the single musculoskeletal symptom reported, with prevalence of over 85% in both groups. Female production employees exhibited 2.9 times higher odds of pain compared to the males. The body sites most frequently involved were the neck and upper and lower back among the administrative employees and the shoulders and the upper and lower back among the production workers. CONCLUSION: Pain was the most prevalent musculoskeletal symptom in the analyzed sample of poultry farming workers. Statistically significant difference was not found between the groups despite their different work processes. Both groups exhibited extremely high rates of illness, which points to the need for more thorough investigation of the causal relationships of musculoskeletal symptoms.

INTRODUÇÃO: Distúrbios osteomusculares relacionados ao trabalho constituem o grupo de doenças ocupacionais mais registradas no Brasil, sendo as indústrias ambientes favoráveis para seu desenvolvimento. Este estudo justifica-se pela necessidade de aprofundar investigações sobre a manifestação de sintomas osteomusculares no ramo industrial agroavícola, temática pouco explorada na literatura nacional. OBJETIVOS: Analisar a prevalência de sintomas osteomusculares em trabalhadores da linha de produção e do setor administrativo de uma indústria agroavícola, caracterizar o perfil sociodemográfico e ocupacional dos dois grupos e identificar ocorrência de associações entre dor e variáveis sociodemográficas e ocupacionais. MÉTODO: Estudo correlacional e transversal, realizado por meio de caracterização sociodemográfica e ocupacional, Questionário Nórdico de Sintomas Osteomusculares e Escala Numérica de Intensidade da Dor. RESULTADOS: Participaram 154 trabalhadores do setor de produção e 24 do de administração. O único sintoma osteomuscular apresentado foi a dor, com prevalência superior a 85% para ambos os setores. Mulheres do setor de produção apresentaram 2,9 vezes mais chances de terem dor do que homens. As regiões mais afetadas no setor administrativo foram pescoço e partes inferior e superior das costas. Já no setor de produção, prevaleceram a região inferior das costas e dos ombros e a parte superior das costas. CONCLUSÕES: A dor foi descrita como o sintoma osteomuscular mais prevalente entre os trabalhadores da indústria agroavícola. Apesar das diferenças nos processos de trabalho entre os trabalhadores administrativos e produtivos, não houve diferenças estatisticamente significativas entre os setores. Por outro lado, ambos apresentaram um altíssimo nível de adoecimento, o que sugere a necessidade de aprofundamento em estudos da relação causal desses sintomas.

Estudio sobre condiciones de dolor, incomodidad y enfermedad debido a la exposición al frío artificial y controlado en frigoríficos en el Brasil / Study of pain conditions, discomfort and disease due to cold exposure to artificial cold and controlled in slaughterhouses in Brazil

FUNDAMENTOS: El objetivo de esta investigación fue analizar las que jas de dolores y la temperatura superficial de la piel en tres sitios corporales localizados en las muñecas y manos (bilateralmente) de trabajadores expuestos a los ambientes artificialmente climatizados para verificar la relación de las quejas de dolor con la temperatura. MÉTODOS: Para la realización del estudio fueron recolectados datos cualitativos con el uso del cuestionario y datos cuantitativos con equipos de monitoreo ambiental y una cámara de detección de radia ción infrarroja. El estudio fue realizado con diecinueve trabajadores de un sector de un matadero de pollos. RESULTADOS: Los resultados apuntan que fueron identificadas meno res temperaturas superficiales de la piel, alcanzando un valor de 16,67 °C y fueron evidentes en los dedos de la mano que aseguran el producto, estando de acuerdo con el modelo adaptado de la ISO 11079 tratándose de una condición causadora de dolor. CONCLUSIONES: Podemos concluir que este modelo de negocio, en las circunstancias que se presentan, exponen a los trabajadores a condiciones que pueden causar malestar, dolor, accidentes y enfermedades profesionales relacionadas con la exposición al frío. Este resultado es preocupante debido a su potencial impacto en una mayor cobertura de la salud del trabajador, teniendo en cuenta que las estadísticas oficiales se refieren al crecimiento de este tipo de actividad debido al crecimiento del sector.

BACKGROUND: The objective of this research was to analyse the com plaints about pains and the surface temperature of the skin in three body sites located in the wrists and hands (bilaterally) of workers exposed to artificially conditioned environment to verify the relation ship of pain complaints with the temperature. METHODS: To conduct the study qualitative data were collected using a questionnaire and quantitative data using environmental monitoring equipment and an infrared radiation detecting camera. The study was carried out with nineteen workers in a chicken slaughterhouse sector. RESULTS: The results indicate that the lower surface temperatures of the skin reached 16,67 °C, were highlighted on the fingers that hold the product, considered according to the adapted model of ISO 11079 as a condition causing pain. CONCLUSION: Therefore, it can be concluded that this business model, under the presented circumstances, expose workers to conditions that may cause discomfort, pain, accidents and occupational diseases related to exposure to cold. This result is worrying due to its potential impact on the worker's health and greater coverage, considering that that official statistics refer to the growth of this type of activity due to the sector's expansion.

Ultra-Processed Food Consumption and the Incidence of Hypertension in a Mediterranean Cohort: The Seguimiento Universidad de Navarra Project.

BACKGROUND: Some available evidence suggests that high consumption of ultra-processed foods (UPFs) is associated with a higher risk of obesity. Collectively, this association and the nutritional characteristics of UPFs suggest that UPFs might also be associated with hypertension. METHODS: We prospectively evaluated the relationship between UPF consumption and the risk of hypertension in a prospective Spanish cohort, the Seguimiento Universidad de Navarra project. We included 14,790 Spanish adult university graduates who were initially free of hypertension at baseline who were followed for a mean of 9.1 years (SD, 3.9 years; total person-years: 134,784). UPF (industrial formulations of chemical compounds which, beyond substances of common culinary use such as salt, sugar, oils, and fats, include substances also derived from foods but not used in culinary preparations) consumption was assessed using a validated semi-quantitative 136-item food-frequency questionnaire. Cox proportional hazards models were used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for hypertension incidence. RESULTS: During follow-up, 1,702 incident cases of hypertension were identified. Participants in the highest tertile of UPF consumption had a higher risk of developing hypertension (adjusted HR, 1.21; 95% CI, 1.06, 1.37; P for trend = 0.004) than those in the lowest tertile after adjusting for potential confounders. CONCLUSIONS: In this large prospective cohort of Spanish middle-aged adult university graduates, a positive association between UPF consumption and hypertension risk was observed. Additional longitudinal studies are needed to confirm our results.