Archivos Latinoamericanos de Nutrición (ALAN)

Potencial antioxidante de tres subproductos de granada (Punica granatum L.)

2024-12-11T12:56:24+00:00

Introducción: La granada Punica granatum es originaria del sur de Asia es altamente apreciada por su sabor y por los compuestos fitoquímicos que confieren beneficios a la salud. Objetivo: Determinar el potencial biológico de arilos deshidratados, mermelada y jugo concentrado elaborados con las variedades Wonderful, Apaseo y Tecozautla. Materiales y métodos: Las variables evaluadas fueron: Sólidos solubles totales (SST, °Brix), pH, Contenido de Fenoles Totales [CFT, mg/Equivalentes de Ácido Gálico (GAE)/100g o ml], y Capacidad Antioxidante [CA, mili Molar Equivalentes de Trolox (mMTE)/100g o ml] y Contenido de antocinaninas totales [CAT, Equivalente de Cianidin 3-Glucosido (ECn3G) mg/100ml]. Resultados: Los resultados muestran que los arilos deshidratados fueron los que presentaron el mayor contenido de fenoles totales (1386,09 mg/ GAE/100g) y mayor Capacidad antioxidante (220,12 mMTE/100g); sin embargo, el jugo concentrado mostró el mayor contenido de antocianinas totales (34,97 ECn3G mg/100ml). Con respecto a variedades, la variedad Wonderful presentó mayor contenido de fenoles totales, capacidad antioxidante y contenido de antocianinas totales con 1248,86 mg/GAE/100 g, 175,07 mMTE/100 g y 41,91 ECn3G mg/100ml, respectivamente. El jugo concentrado tuvo mayores cantidades de compuestos biofuncionales que el jugo natural. Conclusiones: En los arilos deshidratados y en los jugos concentrados se incrementaron los compuestos biofuncionales con respecto a los arilos y jugo natural. La variedad Wonderful mostró mayor contenido de compuestos biofuncionales y capacidad antioxidante.

Introduction: The Punica granatum pomegranate is native to South Asia and is highly appreciated for its flavor and phytochemical compounds that confer health benefits. Objective: Determine the biological potential of dehydrated arils, jam and concentrated juice made with the Wonderful, Apaseo and Tecozautla varieties. Materials and methods: The variables evaluated were: Total soluble solids (TSS, °Brix), pH, Total Phenol Content [TPC, mg /Gallic Acid Equivalents (GAE)/100g or ml], and Antioxidant Capacity [AC, milli Molar Trolox Equivalents (mMTE)/100 g or ml] and content of total anthocyanin [TAC, Cyanidin 3-Glucoside Equivalent (ECn3G) mg/100ml]. Results: The results show that the dehydrated arils were those that presented the highest TPC (1386.09 mg/GAE/100g) and highest AC (220.12 mMTE/100g); However, the concentrated juice showed the highest content of total anthocyanin’s (34.97 ECn3G mg/100ml). Regarding varieties, the Wonderful variety presented higher TPC, AC and TAC with 1248.86 mg/GAE/100 g, 175.07 mMTE/100 g and 41.91 ECn3G mg /100ml, respectively. The concentrated juice had higher amounts of biofunctional compounds than the natural juice. Conclusions: In the dehydrated arils and concentrated juices, the biofunctional compounds increased compared to the arils and natural juice. The Wonderful variety showed a higher content of biofunctional compounds and antioxidant capacity.

Caracterização físico-química, microbiológica e sensorial de brownies veganos com alto conteúdo de fibra alimentar

2024-12-11T13:17:12+00:00

Introdução: A incorporação de matrizes alimentares alternativas em panificados é uma estratégia para produção de alimentos veganos saudáveis. Objetivo. Desenvolver brownies veganos e obter a composição físico-química e os aspectos microbiológicos e sensoriais. Material e métodos. Foram elaboradas quatro formulações, F1 (isenta de feijão), F2 (45% de feijão e 11% cacau), F3 (45% de feijão e 6% de cacau) e F4 (60% de feijão). Para a produção, os ingredientes foram multiprocessados com água e a massa obtida foi assada. A atividade de água foi verificada no Aqualab Series 3TE. A qualidade microbiológica foi analisada em 0, 5, 10, 15 e 20 dias. Na análise sensorial foi utilizado o teste de aceitação por Escala Hedônica. A composição centesimal foi determinada e o valor energético calculado conforme os fatores de conversão de Atwater. Resultados. As formulações F3 e F4 foram aceitas sensorialmente. Apesar da atividade de água elevada, os brownies apresentaram estabilidade microbiológica e, quando armazenados sob refrigeração, podem ser consumidos em até 20 dias. Os produtos obtiveram teores significativos de umidade, cinzas, proteínas e fibras alimentares, e apresentaram valor calórico médio (219,3 kcal) inferior às formulações onívoras disponíveis na literatura (320 – 468 kcal). Conclusão. Os brownies apresentaram características físico-químicas, microbiológicas e sensoriais viáveis, fomentando o mercado de panificados e sobremesas veganas.

Introduction: The incorporation of alternative food matrices in baked goods is a strategy for producing healthier vegan foods. Objective. Develop vegan brownies and obtain the physicochemical composition and microbiological and sensorial aspects. Material and methods. Four formulations were developed, F1 (bean-free), F2 (45% beans and 11% cocoa), F3 (45% beans and 6% cocoa) and F4 (60% beans). For production, the ingredients were multiprocessed with water and the dough obtained was baked. Water activity was checked on the Aqualab Series 3TE. The microbiological quality was analyzed at 0, 5, 10, 15 and 20 days. In the sensory analysis, the Hedonic Scale acceptance test was used. The proximate composition was determined and the energy value was calculated according to the Atwater conversion factors. Results. Formulations F3 and F4 were sensorially accepted. Despite the high-water activity, the brownies showed microbiological stability and, when stored under refrigeration, they can be consumed within 20 days. The products had significant levels of moisture, ashes, proteins and dietary fiber, and had a lower caloric value (219,3 kcal) than omnivorous formulations available in the literature (320 – 468 kcal). Conclusion. The developed brownies presented viable physicochemical, microbiological and sensory characteristics, stimulating the vegan bakery and dessert market.

Calidad y práctica del desayuno antes y durante el período de exámenes en universitarios de nutrición

2024-12-11T13:34:24+00:00

Introducción: La información sobre cómo cambian el consumo y la calidad del desayuno durante los periodos de exámenes, y qué factores influyen en estos cambios, aún es limitada. Objetivo: analizar los cambios en la calidad y práctica del desayuno durante el período de exámenes escolares, y los factores que se asocian con estos cambios en un grupo de universitarios de la carrera de nutrición. Materiales y métodos: estudio de seguimiento de 136 estudiantes de nutrición. Una frecuencia de la práctica del desayuno semanal y un recordatorio de 24 horas de pasos múltiples, de tres días a la semana (entre y fin de semana) se aplicaron en dos momentos; un mes previo y durante la etapa de exámenes escolares. La calidad del desayuno se codificó según el número de grupos de alimentos que consumían los participantes. El puntaje máximo esperado de 18 puntos se dividió en terciles para su clasificación; el tercil más alto era el de mayor calidad. Se calcularon modelos de regresión logística y estadística bivariada. Resultados: durante el período de exámenes la frecuencia de la práctica del desayuno (p ≤0,001) y la calidad del desayuno (p ≤0,001) disminuyeron. Los alimentos de alta densidad calórica incrementaron en su consumo y se redujo el de alimentos bajos en lípidos y altos en fibra. Sentirse ansiosos (OR: 13,40, IC 95% (1,568-57,30) (p=0,018) y el promedio escolar por debajo de la mediana (OR: 0,371, IC 95% (0,159-0,866) p=0,022) se asociaron con el empeoramiento del desayuno durante el periodo de exámenes. Conclusiones: la frecuencia y calidad del desayuno disminuyó durante la aplicación de los exámenes. La sensación de ansiedad y el promedio escolar se asociaron con la disminución en la calidad u omisión del desayuno.

Introduction: There is limited information available on how breakfast consumption and quality change during exam periods and the factors that influence these changes. Objective: To analyze changes in the quality and practice of breakfast during the school exam period, and the factors associated with these changes in a group of university students in the nutrition program. Materials and methods: A follow-up study of 136 nutrition students. A weekly breakfast practice frequency and a 24-hour multiple-pass dietary recall, for three days a week (weekday and weekend), were applied at two time points: one month before and during the school exam period. Breakfast quality was coded according to the number of food groups consumed by participants. The maximum expected score of 18 points was divided into tertiles for classification; the highest tertile represented the highest quality. Logistic regression and bivariate statistical models were calculated. Results: During the exam period, the frequency of breakfast practice (p ≤0.001) and breakfast quality (p ≤0.001) decreased. High-calorie density foods increased in consumption, while low-fat and high-fiber foods decreased. Feeling anxious OR: 13.40, CI 95% (1.568-57.30) (p=0.018) and having below-median academic average (OR: 0.371, CI 95% (0.159-0.866) (p=0.022) were associated with worsening breakfast during the exam period. Conclusions: The frequency and quality of breakfast decreased during the exam period. Anxiety and academic performance were associated with decreased breakfast quality or omission.

Percepções de profissionais de serviços voltados às pessoas em situação de rua sobre aspectos para uma alimentação adequada e saudável

2024-12-11T15:05:43+00:00

Introdução: A garantia do direito ao alimento para a população em situação de rua (PSR) é um processo complexo e multifacetado que envolve equipamentos públicos, serviços de acolhimento e instituições filantrópicas, assim como os colaboradores inseridos nesses locais. Objetivo: Compreender as percepções de profissionais de serviços que oferecem refeições para a PSR sobre quais aspectos devem guiar a oferta da alimentação no serviço para que essa seja entendida como adequada e saudável. Materiais e métodos: Pesquisa qualitativa exploratória com realização de entrevistas semiestruturadas com funcionários de três serviços do centro da cidade de São Paulo, que oferecem refeições prontas à PSR, e que estão inseridos nas etapas do planejamento, preparo e/ou distribuição do alimento. As entrevistas foram analisadas utilizando-se o método de análise de dados qualitativos no qual são construídas, indutivamente, categorias. Resultados: Para que a alimentação servida seja entendida como adequada e saudável, na percepção dos colaboradores, é indispensável que esta considere aspectos nutricionais e de segurança do alimento, respeitando diretrizes, características sensoriais da refeição em si e dimensões simbólicas socioculturais e representativas em torno da comida, como pedidos da própria PSR. Conclusão: É importante explorar e discutir os entendimentos sobre a alimentação oferecida para a PSR, visando orientar o planejamento de ações voltadas para essa população que assegurem seu direito ao alimento e sua dignidade alimentar através de uma alimentação adequada e saudável.

Introduction: Guaranteeing the right to food for the homeless population (HP) is a complex and multifaceted process that involves public equipment, reception services and philanthropic institutions, as well as the employees working in these places. Objective: To understand the perceptions of service professionals who offer meals for the HP about which aspects should guide the supply of food in the service so that it is understood as adequate and healthy. Materials and methods: Exploratory qualitative research with semi-structured interviews with employees of three services in the downtown area of the city of São Paulo, which offer ready-made meals to HP, and who are involved in the stages of planning, preparing and/ or distributing the food. The interviews were analyzed using the method of qualitative data analysis in which categories are constructed inductively. Results: For the food served to be understood as adequate and healthy, in the perception of employees, it is essential that it considers nutritional and food safety aspects, respecting guidelines, sensory characteristics of the meal itself and symbolic social culture and representative dimensions around the food, such as requests from the HP itself. Conclusions: It is important to explore and discuss the understanding of the food provided to the HP, aiming to guide the planning of actions for this population that ensure their right to food and their food dignity through adequate and healthy nutrition.

Association of abdominal obesity to hypertension history in Panamanian college students

2024-12-11T15:43:06+00:00

Introduction: Abdominal obesity is the excess of deposits of fat in the abdominal region and it is an independent risk factor for cardiovascular disease. Hypertension is a metabolic risk factor for non-communicable diseases, and it is the leading cause of premature death in the world. Objective: to determine the association between abdominal obesity and hypertension, hyperglycemia, and hyperlipidemia history in Panamanian college students. Materials and methods: Analytical cross- sectional study carried out in 434 college students from four different cities of a private university in Panamá. Every participant in the study signed written consent. Abdominal obesity was established as a waist circumference of ≥80 cm in women and ≥90 cm in men. Hypertension, hyperglycemia, and hyperlipidemia history were established with the basic questionnaire in the STEPS World Health Organization Instrument. Descriptive, as well as bivariate and multivariate analysis, were realized using logistic regression models. Results: 36.41% of participants had abdominal obesity (no statistically significant difference was found by sex). 14.29%, 9.22%, and 13.82% of the students surveyed reported a history of hypertension, hyperglycemia, and hyperlipidemia respectively (no statistically significant difference was found by sex). After adjusting by sex, age, and socioeconomic level, abdominal obesity was associated with hypertension antecedent (OR=2.06, CI 95%: 1.183-3.597, p=0.011). Conclusions: Students who evidenced abdominal obesity were more likely to have a hypertension history. The study recommends implementing strategies that promote healthy living habits to reduce future cardiovascular risk in the Panamanian university population.

Introducción: La obesidad abdominal es el exceso de grasa en la región abdominal y un factor de riesgo de enfermedad cardiovascular. La hipertensión es un factor de riesgo metabólico asociado a enfermedades no transmisibles, y es la causa principal de muerte prematura en el mundo. Objetivo: Determinar la asociación entre la obesidad abdominal y los antecedentes de hipertensión, hiperglucemia e hiperlipidemia en universitarios panameños. Materiales y métodos: Estudio transversal analítico realizado en 434 universitarios de cuatro ciudades de una universidad privada de Panamá. Cada participante firmó el consentimiento informado. La obesidad abdominal fue establecida con una circunferencia de la cintura ≥80 cm en mujeres and ≥90 cm en hombres. Los antecedentes de hipertensión, hiperglucemia e hiperlipidemia fueron establecidos mediante el Cuestionario Básico del Instrumento STEPS de la OMS. Análisis descriptivos, bivariados y multivariados fueron realizados utilizando modelos de regresión logística. Resultados: El 36,41 % de los participantes registró obesidad abdominal (no hubo diferencia estadísticamente significativa según sexo): El 14,29 %, 9,22 % y el 13,82 % de los participantes reportaron antecedente de hipertensión, hiperglucemia e hiperlipidemia respectivamente (no hubo diferencia estadísticamente significativa según sexo). Después de ajustar por sexo, edad, y nivel socioeconómico, la obesidad abdominal se asoció con el antecedente de hipertensión (OR=2,06, IC 95 %: 1,183-3,597, p=0,011). Conclusiones: Los estudiantes que evidenciaron obesidad abdominal tuvieron una mayor probabilidad de antecedente de hipertensión. Se recomienda la implementación de estrategias para promover hábitos saludables y reducir el riesgo cardiovascular en la población universitaria panameña.

Intervenciones para reducción de anemia en menores de cinco años. Sector salud y multisectoriales en Latinoamérica. Revisión Sistemática

2024-12-11T15:21:18+00:00

Introducción: La anemia es una enfermedad de prevalencia mundial caracterizada por ineficacia de los eritrocitos para distribuir oxígeno, cuya principal etiología es ferropénica. Existen métodos mundialmente conocidos para combatirla; sin embargo, Latinoamérica dispone de escasa evidencia sobre el impacto de estas en la reducción de prevalencia de anemia. Objetivo: El presente estudio revisó las intervenciones del sector salud y multisectoriales para la reducción de anemia en niños de 6 meses a 5 años en Latinoamérica. Materiales y métodos: Se realizó una revisión exhaustiva de la literatura con las palabras clave: child, anemia, Latin America, prevention and control en las bases de datos de Embase, Pubmed, La Biblioteca Virtual en Salud (BVS) y Google Scholar, los artículos fueron filtrados en 4 etapas (identificación, selección, elegibilidad e inclusión) individualmente por los autores quedando 9 ensayos clínicos aleatorizados elegibles. Resultados: De los ensayos se encontraron intervenciones como micronutrientes en polvo (MNP), suplemento alimenticio Nutrisano, bebida láctea Nutrisano, jarabes, ollas de hierro y galletas fortificadas con plantas. Se halló que los MNP, jarabes y galletas con caupí reducen la anemia significativamente; sin embargo, por factores como adherencia y eficiencia los MNP y las galletas son las más recomendadas. El uso de la bebida láctea Nutrisano + MNP y el uso de ollas de hierro no redujeron la anemia significativamente. Conclusiones: En Latinoamérica se recomiendan los MNP según Neufeld para reducir la anemia, y las galletas fortificadas con caupí según Landim para incrementar la hemoglobina.

Introduction: Anemia is a worldwide prevalence disease characterized by inefficiency of erythrocytes to distribute oxygen, whose main etiology is iron deficiency. There are worldwide known methods to combat it; however, Latin America has little evidence on the impact of these methods in reducing the prevalence of anemia. Objective: The present study reviewed health sector and multisectoral interventions for the reduction of anemia in children aged 6 months to 5 years in Latin America. Materials and methods: An exhaustive review of the literature was carried out with the keywords: child, anemia, Latin America, prevention and control in the Embase, Pubmed, La Biblioteca Virtual en Salud (BVS) and Google scholar databases, the articles were filtered in 4 stages (identification, selection, eligibility and inclusion) individually by the authors, leaving 9 eligible randomized clinical trials. Results: From the trials, interventions such as micronutrient powder (MNP), Nutrisano food supplement, Nutrisano milk drink, syrups, iron pots and plant-fortified cookies were found. MNP, syrups and cookies with cowpea were found to reduce anemia significantly; however, for factors such as adherence and efficiency MNP and cookies are the most recommended. The use of Nutrisano milk drink + MNP and the use of iron pots did not significantly reduce anemia. Conclusions: In Latin America, MNP according to Neufeld are recommended to reduce anemia, and cookies fortified with cowpea according to Landim to increase hemoglobin.

Effect of creatine supplementation on muscular function and physical performance in children and adolescents a literature review

2024-12-11T15:32:06+00:00

Introduction: Creatine (Cr) is an effective and safe ergogenic supplement that enhances post-exercise recovery, prevents injuries, supports thermoregulation, and provides benefits in rehabilitation, as well as spinal and cerebral neuroprotection for adults and older individuals. However, the evidence regarding its benefits in the pediatric population across various contexts has not been conclusive. Objective: Analyze the impact of different doses of Cr on physical performance and muscle function in children and adolescents in general through a systematic review of the literature. Materials and methods: This review followed the PRISMA reporting guidelines in the electronic databases of PubMed/Medline and Google Scholar. It included controlled clinical trials conducted between 1997 and May 2023 that assessed the effect of Cr supplementation on muscle function and physical performance in children and adolescents. A total of 20 studies were included. Results: The subjects included young high-performance athletes from different disciplines and children or adolescents diagnosed with pathologies affecting muscle function. Significant effects were found in athletes' physical performance and muscular function at various doses and periods of supplementation, unlike those involving a pathology, which mainly did not present improvements in these variables. Conclusions: Some reports suggest a positive effect on physical performance, specifically in young athletes. However, the Cr doses, posology, and administration protocols vary between studies.

Introducción: La creatina (Cr) es un suplemento ergogénico eficaz y seguro que mejora la recuperación post-ejercicio, previene lesiones, favorece la termorregulación y proporciona beneficios en la rehabilitación, así como neuro protección tanto espinal como cerebral para adultos y personas mayores. No obstante, la evidencia sobre sus beneficios en la población pediátrica en diversos contextos aún no ha sido concluyente. Objetivo: Analizar el impacto de diferentes dosis de Cr sobre el rendimiento físico y la función muscular en niños y adolescentes de forma general mediante una revisión sistemática de la literatura. Materiales y métodos: Esta revisión se llevó a cabo mediante la pauta del informe PRISMA en las bases de datos electrónicas de PubMed/Medline y Google Scholar, se incluyeron ensayos clínicos controlados realizados entre 1997 y mayo de 2023 que evaluaron el efecto de la suplementación con Cr en niños y adolescentes sobre la función muscular y el rendimiento físico. Se incluyeron un total de 20 estudios. Resultados: Los sujetos incluyeron jóvenes deportistas de alto rendimiento de diferentes disciplinas y niños o adolescentes diagnosticados con algunas patologías que afectan la función muscular. Se encontraron efectos significativos en el rendimiento físico y la función muscular de los deportistas con diferentes dosis y periodos de suplementación, a diferencia de aquellos que involucran una patología que en su mayoría no presentaron mejoras en estas variables. Conclusiones: Algunos informes sugieren un efecto positivo en el rendimiento físico, especialmente en jóvenes atletas. Sin embargo, las dosis de creatina, así como los regímenes de dosificación y los protocolos de administración, varían entre los estudios.