Perspectivas en Nutrición Humana

Mapping of points of sale and advertising of food, alcoholic beverages and tobacco around primary schools in the City of Santa Fe (Argentina)

2025-03-19T15:18:10-05:00

Background: The availability of unhealthy foods and beverages, alcohol and tobacco in school environments can negatively influence children's consumption preferences; however, this environment has been little studied in Argentina. Objectives: To characterize the availability of food, alcoholic beverages, and tobacco points of sale and advertising around elementary schools in the city of Santa Fe, according to type of management. Materials and methods: Observational and cross-sectional study. Using Google® Street View, advertisements and points of sale were mapped in a radius of 200 meters around schools. RESULTS: Around the 97 schools analyzed, 1,232 points of sale and 1,231 advertisements were identified. 74.1% of the outlets were classified as unhealthy according to the GAPAs, 37.3% were in the central district. The 44.4% is advertising of food for optional consumption and 41.5% of alcoholic beverages and the visualization of the brand and image of the product prevails (55.5%). Five tobacco advertisements were identified. Conclusions: A high penetration of unhealthy food and beverage and alcohol outlets and advertising was found around schools attended by primary school children in the City of Santa Fe.

De gestante a lactante

2024-10-29T16:01:31-05:00

The social discourses on contemporary food in the hypermediated argentine context

2024-07-16T09:46:51-05:00

Background. The article aims to reflect on social discourses about food in contemporary society. Reflection. Through an interpretive approach, it draws on the contributions of socio-anthropological studies on health, food, and nutrition and communication studies from theoretical perspectives that recognize the socially constructed nature of biological phenomena from a critical emphasis. Focused on characterizing the dominant medical-nutritional discourse and its interrelations with other social discourses, it traverses four axes that act as viewpoints capable of analyzing food as a complex phenomenon from its discursive dimensions in novel contexts that involve the emergence of new relevant social actors. Conclusions. Reflecting on social discourses about food allows us to understand the discursive logics in which people are embedded and contributes to exploring them as symbolic constraints, closely related to other social, economic, and cultural constraints.

El impacto de la pandemia de COVID-19 en la salud, lo social y las finanzas de los profesionales de la nutrición clínica en América Latina

2024-12-10T20:56:00-05:00

Antecedentes y objetivo: Entre julio y noviembre de 2021, Latinoamérica enfrentó la cuarta ola de COVID. Se desconoce el impacto de la pandemia en la salud, lo social y las finanzas entre los profesionales de la nutrición. Este estudio tuvo como objetivo explorar y describir los efectos de la pandemia de COVID-19 en el bienestar sanitario, social y financiero de los profesionales de la nutrición clínica latinoamericanos. Métodos: Se llevó a cabo un estudio tipo encuesta. Profesionales en el área de nutrición de 18 países latinoamericanos, incluidos médicos, nutricionistas y enfermeras, completaron una encuesta web de 70 ítems. Las variables medidas fueron la autopercepción de las repercusiones en el bienestar sanitario, social y financiero. Participaron 398 profesionales de la salud, entre ellos 63,1% dietistas/nutricionistas, 25% médicos y 12,1% enfermeras. Resultados: La mediana de edad fue 37 años y el 78,6% eran mujeres. La mediana de las experiencias de atención de la COVID-19 fue de 12 meses. Los participantes notaron efectos negativos de la pandemia en la salud (85%), la vida familiar/social (82,7%) y las finanzas personales (63,6%). La escasez de personal, la deficiencia de equipos y la experiencia laboral limitada se correlacionaron (p<0,05) con impactos adversos en la salud, la vida social y las finanzas. Conclusiones: El impacto del COVID-19 en los profesionales de la nutrición en América Latina es un tema apremiante que exige un apoyo específico. Se debe garantizar su salud, bienestar social y estabilidad financiera para fomentar la resiliencia y mejorar los servicios de nutrición y la preparación de la salud pública para futuras pandemias.

Animal origin protein in vitro digestion and its effect on the production of peptides with ACE inhibitory activity

2024-11-25T12:19:21-05:00

Background: Eggs are one of the most consumed foods in the world because of their high nutrient content. However, the peptides produced by their digestion inhibit ACE, which is responsible for regulating blood pressure. Objective: in view of the relationship between eggs and health, we proposed in this study to evaluate how the in vitro gastrointestinal process and the production of bioactive peptides from different ovalbumins affect ACE activity. Materials and Methods: industrialized farm chicken egg, ostrich egg, quail egg, creole chicken egg and whey was used as control. The Hipuril-L-histidil-L-leucina (HHL) was used as an ECA substrate and inhibition was determined as a function of hippuric acid production Results: Peptides from free-range chicken eggs and whey showed the highest values of inhibitory activity. 94.01% and 91.02% respectively, while eggs from Creole hens reported 82.63%. However, there were no significant differences between them. The peptide fraction of ostrich eggs 65.86% and quail 3.19%. Conclusions: With the exception of quail eggs, all protein fractions were shown to be good producers of bioactive peptides.

Nutrición en busca de su historia, desafíos actuales y reflexiones críticas

2024-02-27T15:37:31-05:00

Vitamin B12 and lipid concentration in normoglycemic adults

2024-09-30T15:46:40-05:00

Background: Vitamin B12 has been associated with an adverse lipid profile through biochemical and epigenetic mechanisms. Objective: to analyze the relationship between vitamin B12 and lipids in normoglycemic adults. Methodology: observational, analytical and cross-sectional study, based on a database of 4000 adults. The variables were: high-density lipoproteins (HDL), low-density lipoproteins (LDL), total cholesterol and triglycerides. The Chi-square test, Spearman correlation, multiple linear regression and principal components analysis were used. Results: The average vitamin B12 was higher in groups with high lipids. The correlation between vitamin B12 and HDL was low and positive, with LDL low and negative, with triglycerides low and negative, and with total cholesterol there was no statistical significance. In the multiple linear regression model, it was found that the vitamin B12 level score decreased 1.66 points for each mg/dl of additional cholesterol, increased 5.42 per mg/dl of HDL, 0.29 points per mg/dl triglycerides, and decreased 1.29 per year of age. In the principal components analysis, the second component grouped the variables vitamin B12 and HDL. Conclusions: Cholesterol, triglyceride, HDL, and LDL levels are related to vitamin B12 concentrations in normoglycemic adults.

Relationship Between Sweet Taste Perception and Body Composition of University Students

2024-04-05T15:46:11-05:00

Background: Given the increase in malnutrition due to excess (overweight and obesity), have investigated multiple factors that could be related to the increase in incidence, one of these is the alteration in the perception of sweet taste.
Objective: To relate the subjective perception of sweet taste intensity with body composition of university students from Chile. Materials and Methods: Quasi-experimental study with a single-blind, crossover design. The sample of 43 volunteers was subjected to a bioelectrical impedance test to determine body composition. The perception of sweet taste intensity was determined with five concentrations of sucrose at 5, 10, 15, 20, and 25%, which had to be evaluated on a visual analogue scale (VAS), from “I do not perceive sweetness” to “it is too sweet”. Results: A significant increase in perceived sweetness intensity was identified between 10 to 15% sucrose (p<0,001) and between 15 to 20% sucrose concentration (p<0,05). Correlations were found between fat mass (Rho= -0,67 p<0,001) and BMI
(Rho= -0,62 p<0,01) with taste intensity at 20% especially in females. Conclusions: Sweet taste intensity perception, especially at 20%, could be a good predictor of fat mass accumulation, future studies could validate this feature with other clinical variables.

Ethics and Schizophrenia

2024-04-05T15:39:12-05:00

Background: The stigma and discrimination suffered by people with schizophrenia means that they are not only affected by the disease but also by the prejudice associated with it, impacting their treatment and rehabilitation. This article aimed to address the ethical reflection problems arising in professional practice. Reflection: People with
schizophrenia are more likely to develop pathologies related to diet that affect their quality of life. To contribute to their recovery, nutritionists must review the bonds they established with users, to generate the necessary trust and facilitate the resolution of possible ethical problems. It is considered that the principles of bioethics constitute a reference that helps guide actions and make good decisions about what to do for each person. Conclusions: Understanding that nutritional food care involves working in an environment where stigmatization and discrimination persist, infringing human dignity and human rights, it is essential that the integration of nutrition professionals into interdisciplinary teams is done with unity, critical, analytical, but above all ethical outlook, always socially and culturally contextualized.

Factors Related to Breakfast Omission in University Students in Cali, Colombia, in 2022

2024-05-06T11:02:26-05:00

Background: In several countries, breakfast is considered one of the main meals with multiple health benefits; however, it is evident that the omission of breakfast is increasingly common in the university population, which may be a risk factor for future cardiometabolic diseases. Several hypotheses suggest that academic schedule, type of transportation, and economic difficulties are modifiable factors that can impact breakfast frequency. Objective: To determine the percentage and factors related to breakfast omission in undergraduate students (> 18 years) of the Universidad Libre de Cali, Colombia, in 2022. Materials and Methods: Cross-sectional study in 528 Colombian students who were applied a self-administered survey. The percentage of breakfast omission was calculated and multiple logistic regression was used to identify factors related to the dependent variable. Results: The percentage of breakfast omission was 40.9% (95%CI 37, 45), the median age was 20 years, factors such as age, sex, ethnicity, marital status, college, type of transportation, place of breakfast and person who prepares breakfast were related to breakfast omission (p<0.05). Students with a bicycle or walking type of mobility were more likely to skip breakfast compared
to those who used a motorcycle, public transport or car ORa 3.46 [95% CI 1.11, 10.76] adjusted for age and person preparing breakfast, being statistically significant (p=0.01). Conclusions: The percentage of breakfast omission in undergraduate students was high and is related to modifiable factors such as type of transportation, which is favored if the university is reached by a means other than on foot or by bicycle, place of breakfast and person who prepares breakfast. Knowing these factors, strategies and awareness campaigns can be created to improve this habit in the university population.