Archivos Latinoamericanos de Nutrición

Sodio y Enfermedad Cardiovascular: Contexto en Latinoamérica

Las enfermedades cardiovasculares (ECV) son la principal causa de morbi-mortalidad en Latinoamérica (LA). La ingesta excesiva de sodio constituye uno de los principales factores de riesgo para estas enfermedades. Se han demostrado efectos positivos de la disminución del consumo de sodio sobre los niveles de presión arterial, aparición de ECV, riesgo de infarto y mortalidad a nivel poblacional. En LA, los datos de ingesta de sal/sodio en la mayoría de los casos no son recientes y se han obtenido utilizando diversas metodologías. No obstante, los reportes indican que la ingesta en la región supera los valores y metas de reducción recomendadas por organismos internacionales. En Argentina, Brasil, Chile, Cuba, Colombia, Costa Rica, Uruguay, México, Venezuela y Paraguay se han implementado estrategias que promueven la reducción de la ingesta de sal/sodio. La Organización Panamericana de la Salud (OPS) ha recomendado la estrategia de disminución en la ingesta de sal/sodio a nivel poblacional. El objetivo del presente trabajo fue revisar la evidencia epidemiológica que sustenta dicha estrategia para la disminución de las ECV. De igual forma, se pretende revisar las principales acciones implementadas en LA con el fin de dar cumplimiento a esta meta de reducción del consumo de sal/sodio.

Sodium Intake and Cardiovascular Disease in the Latin American Context. Cardiovascular diseases (CVD) are the main causes of morbidity and mortality in Latin America (LA). A high sodium intake is one of main risk factors for CVD. Strategies aiming to decrease sodium intake has been shown health benefits as reduction of blood pressure, and incidence of CVD at the population level. Data of salt/sodium intake in most LA countries is not up dated and it has been estimated by different methodologies. Nevertheless, it is highly possible that current salt/sodium intake in LA exceeds recommended goals from international organizations. Argentina, Brazil, Chile, Cuba, Colombia, Costa Rica, Uruguay, México Venezuela and Paraguay have implemented strategies to reduce salt/sodium intake at population level; as has been recommended by Pan American Health Organization (PAHO) recommend. The aim of this review was to identify epidemiologic evidence behind sodium reduction strategy to reduce and prevent CVD. Additionally, this review intended to describe main implemented actions in LA.

Food environment and family support in relation to fruit and vegetable intake in pregnant women

The aim of the study was to investigate predictor factors related to self-perceived food environment, food practices, and family support and fruit and vegetable intake during pregnancy. A cross-sectional study was conducted among 282 pregnant women at the second trimester of pregnancy living in the city of Ribeirão Preto, Brazil. A food frequency questionnaire, and two 24-hour dietary recalls were obtained, and the Multiple Source Method was used to estimate the usual intake. Self-perceived food environment, food practice and family support were assessed by structured questionnaires. Logistic regression models adjusted for education, age, socioeconomic class, and BMI by gestational age were used to evaluate the relationship between self-perceived food environment, food practice and family support and fruit and vegetable intake. No association between self-perceived food environment and fruit and vegetable intake was found. However, the women who reported a greater number of meals per day (OR 1.95 (95% CI = 1.06; 3.56), p = 0.03), those who believed they consumed enough fruit and vegetable (3.71 (2.23; 6.20), p < 0.001), and who reported to have family support for a healthy diet (3.16 (1.78; 5.60), p < 0.001), were more likely to consume greater amounts of these foods. Our data suggests that the family support and a higher number of meals per day might be relevant to achieve a higher fruit and vegetable intake among pregnant women.

A relação entre o ambiente alimentar e o suporte familiar e o consumo de frutas, verduras e legumes em gestantes. O objetivo do presente estudo foi investigar fatores preditores relacionados à percepção do ambiente alimentar, práticas alimentares e suporte familiar e o consumo de frutas, verduras e legumes durante a gestação. Trata-se de um estudo transversal, conduzido entre 282 gestantes residentes em Ribeirão Preto, SP, Brasil, durante o segundo trimestre gestacional. O consumo alimentar foi avaliado por meio de um questionário de frequência alimentar e dois recordatórios de 24 horas. Para estimar o consumo usual de alimentos foi utilizado o Multiple Source Method. A percepção do ambiente alimentar, práticas alimentares e suporte familiar foram avaliados por meio de um questionário estruturado. Modelos de regressão logística ajustados por escolaridade, idade, classe social e IMC por idade gestacional foram utilizados para avaliar a relação entre a percepção do ambiente alimentar, práticas alimentares e suporte familiar com o consumo de frutas, verduras e legumes. Nenhuma relação foi encontrada entre a percepção do ambiente alimentar e o consumo de frutas, verduras e legumes. Por outro lado, as gestantes que relataram um maior número de refeições ao dia (OR 1,95 (95%IC = 1,06; 3,56), p = 0,03), aquelas que consideravam que consumiam uma quantidade suficiente de frutas, verduras e legumes (3,71 (2,23; 6,20), p < 0,001), e aquelas que relataram suporte familiar para ter uma alimentação saudável (3,16 (1,78; 5,60), p < 0,001), apresentaram maior chance de consumir uma maior quantidade destes alimentos. Os resultados sugerem que o suporte familiar e um maior número de refeições sejam relevantes para o alcance do maior consumo de frutas, verduras e legumes entre gestantes.

Laminados de guayaba (Psidium guajava L.) enriquecidos con inulina y calcio

La guayaba (Psidium guajava L.) es una fruta de gran aceptación que puede ser utilizada como vehículo de nutrientes y componentes bioactivos, cualidades atractivas para elaborar alimentos con beneficios a la salud. Por tal motivo, se desarrollaron laminados de guayaba enriquecidos con inulina y calcio. Para elaborar los laminados se preparó un puré con pulpa de guayaba, sacarosa y fructosa en proporción 85:10:5, se adicionó inulina, lactato de calcio, solución de ácido cítrico (30%) y se deshidrató en un secador de bandejas a 60 ºC. Se desarrollaron cuatro formulaciones variando las proporciones de inulina y lactato de calcio. Se evaluó la aceptabilidad global de los laminados con una escala hedónica no estructurada de 10 cm (cero representó me disgusta mucho, cinco indiferente y diez me gusta mucho) y la aceptabilidad de los atributos sensoriales dulzor, acidez, color y dureza al morder con una escala JAR (just-about-right) de 3 puntos. Se evaluaron las características físicas, químicas y nutricionales de los laminados elaborados bajo la formulación seleccionada sensorialmente. La aceptabilidad varió entre 6,6 y 7,2, donde los laminados elaborados con 1,0 g de inulina y 1,0 g de lactato de calcio/100g de pulpa representaron la mejor opción. El producto presentó bajo dulzor, alta acidez y alta dureza al morder, sin embargo, ninguno de los atributos causó desagrado. Los laminados de guayaba aportan calcio y fibra dietaria a la ingesta diaria y representan una opción innovadora con potencial de alimento funcional, útil para diversificar y motivar el consumo de frutas y derivados.

Guava (Psidium guajava L.) laminates enriched with inulin and calcium. Guava (Psidium guajava L.) is a fruit of great acceptance that can be used as vehicle of nutrients and bioactive components, attractive qualities for making products with health benefits. Therefore, guava laminates enriched with inulin and calcium were developed. To elaborate the laminates a puree was prepared with guava pulp, sucrose and fructose in proportion 85:10:5, inulin, calcium lactate and citric acid solution (30%) was added and it was subjected to drying in a tray dehydrator at 60 °C. Four formulations were developed varying the proportions of inulin and calcium lactate. The overall acceptability of laminates was evaluated wih a 10-cm unstructured hedonic scale (zero represented "I dislike much" five "indifferent" and ten "I like") and the acceptability of the sensory attributes sweetness, acidity, color and hardness to bite with a 3-point JAR (just-about-right) scale. Physical, chemical and nutritional characteristics of the laminates produced under the selected treatment were evaluated. Acceptability varied between 6.6 and 7.2, where laminates made with 1.0 g inulin and 1.0 g calcium lactate/ 100g pulp represented the best choice. The product presented low sweetness, high acidity and high hardness to bite, however, none of the attributes caused displeasure. Guava laminates provide calcium and dietary fiber daily intake and represent an innovative option with potential functional food, useful to diversify and encourage consumption of fruits and derivatives.

Proceso de elaboración de hojuelas cocidas de quínoa (Chenopodium quinoa Willd)

El objetivo del trabajo fue revalorizar el cultivo de la quínoa (Chenopodium quinoa Willd) y promover su difusión entre los productores de la zona andina del noroeste argentino. Se utilizó un método sencillo para la obtención de hojuelas cocidas de quínoa variedad Real Rosada, aplicable a las condiciones climáticas de la región. El proceso incluye desaponificación del grano utilizando el escarificado y lavado en forma combinada. Se logró disminuir el contenido de saponinas hasta 0,1%, nivel aceptable para consumo humano. Se adaptó un método para cuantificar las saponinas, el cual aportó una alternativa para su extracción y purificación para otros usos. Se determinó la cinética de secado del grano cocido para ajustar la humedad para el laminado. El coeficiente efectivo de difusión determinado para el secado del grano fue 4,49x10-05 m2/s. Las hojuelas obtenidas se secaron hasta humedad de equilibrio. El producto final presentó la siguiente composición: proteínas 11,7%, lípidos 2,1%, hidratos de carbono totales 71,7%, cenizas 2,5% y agua 12,0%. Las hojuelas presentaron características nutricionales de Digestibilidad 89,89% y Valor Biológico 85,07%. Debido a todas las características mencionadas este producto es apto para consumo directo o para incluirlo en alimentos formulados y representa un aporte al agregado de valor de la cadena productiva de cultivos andinos.

Process of elaboration of cooked quinoa flakes. The purpose of this work was to revalue the quinoa (Chenopodium quinoa Willd) cultivation and promote their diffusion among producers in the Andean region of northwestern Argentina. Quinoa Real Rosada grains, variety reintroduced in the region was used. It was used a simple process to obtain cooked quinoa flakes, applicable to the climatic conditions of the region. The process includes grain desaponification using the scarifying and washing combined. It was possible to reduce the content of saponins to 0.1%, acceptable level for human consumption. A method for quantifying the saponins was adapted, which provided an alternative for its extraction and purification for other uses. The kinetics of drying of cooked grain was determined in order to adjust moisture to the laminate. The effective diffusion coefficient determined for grain drying was 4,49x10-05 m2/s. Obtained flakes was dried to equilibrium moisture. The final product had protein content 11.7%, fat 2.1%, total carbohydrates 71.7%, ash 2.5% and 12.0% water. The flakes showed Digestibility 89.89% and Biological value 85.07% Because of all the characteristics mentioned this product is suitable for direct consumption or for inclusion in formulated foods and represents a contribution to add value to the productive chain of Andean crops.

Caracterización morfológica y composición química de chayotas (Sechium edule) cultivadas en las Islas Canarias (España)

Se analizaron características morfológicas relacionadas con el fruto, espinas, endocarpio y semilla, así como parámetros fisicoquímicos y nutricionales (humedad, proteínas, ºBrix, fibra alimentaria, cenizas, pH, acidez, ácido ascórbico, compuestos fenólicos totales, minerales: Na, K, Ca y Mg y elementos traza: Fe, Cu, Zn y Mn), en muestras de chayota (Sechium edule) pertenecientes a 7 entradas cultivadas en las islas de Tenerife y La Palma (España) y cosechadas durante el período comprendido entre junio y noviembre de 2005. Se observaron diferencias importantes en la composición química y características morfológicas entre las diferentes entradas de chayota estudiadas. La entrada 4 destacó por su alto contenido en minerales y sólidos solubles totales (ºBrix) y bajo contenido en agua, mientras que la entrada 1 presentó altos contenidos en Na, cenizas y ácido ascórbico. El contenido de humedad y de ácido ascórbico varió en función de la parte del fruto analizada, sin embargo, los contenidos de compuestos fenólicos y de cenizas no fueron dependientes de las partes. La fecha de muestreo mostró una gran influencia sobre la composición química, observándose las mayores diferencias en las muestras cosechadas en el mes otoñal de noviembre respecto a las restantes cosechadas en meses estivales. El análisis discriminante permitió diferenciar las muestras de chayota en función de la entrada y fecha de muestreo, por lo que es una herramienta muy útil para la caracterización de muestras.

Morphological and chemical composition characterization of chayotas (Sechium edule) grown in the Canary Islands (Spain). Morphological characteristics related to the fruit, thorns, endocarp and seed, as well as physicochemical and nutritional parameters (moisture, protein, ºBrix, fiber, ash, pH, acidity, ascorbic acid, total phenolics, minerals: Na, K, Ca and Mg, and trace elements: Fe, Cu, Zn and Mn) were analyzed in samples of chayote (Sechium edule) belonging to 7 accessions grown on the islands of Tenerife and La Palma (Spain) and harvested during the period between June and November 2005. Significant differences in chemical composition and morphology between the chayote accessions studied were observed. The accession 4 features a high mineral content and soluble solids (Brix degree) and low water content, while the accession 1 had high contents of Na, ash and ascorbic acid. The moisture content and ascorbic acid varied depending on the portion of the fruit analyzed, however, the contents of phenolic compounds and ash were not affected. The sampling date showed a great influence on the chemical composition, the greatest differences observed in the samples harvested in the month of November autumn, with respect to the remaining summer months. Discriminant analysis allowed differentiate samples chayota according to the accession and sampling date, so it is a very useful tool for the characterization of these samples.

Bioactive compounds and antioxidant activity of Ximenia americana coming from different collection sites

The study aimed to evaluate the bioactive compounds and antioxidant activity of edible fraction (pulp and peel) in green and ripe ripening stages of the fruit and the seed of wild plum (Ximenia americana L.) from different production sites of occurrence in the semiarid region of Brazil. To characterize the edible fraction, the experiment was conducted in a completely randomized design in a factorial 3 x 2, where the first factor was the collection sites and the second factor the maturation stages, with 4 repetitions with 25 fruits each. As for seeds the experiment was conducted in a completely randomized design with 4 repetitions, totaling 25 seeds per experimental plot. The fruits were collected in the communities of Mulunguzinho, Pau Branco and Mata do Meio in the county of Mossoró, RN, Brazil. The edible fraction of the fruit Ximenia americana contains high levels of vitamin C (160,26 mg/100 g), yellow flavonoids (43,12 mg/100 g), total extractable polyphenols (3066,48 mg/100 g) and antioxidant activity (365,55 g fruit/g DPPH e 251,70 μmol Trolox/g) and the seeds contain content of polyphenols (2067,56 mg/100 g) and antioxidant (373,80 g fruit/g DPPH e 279,96 251,70 μmol Trolox/g). The edible part of the green fruit contains higher content of total extractable polyphenols, total carotenoids, yellow flavonoids and total anthocyanins. The edible portion of the fruits and the seeds from the community of Pau Branco contains the lowest content of total extractable polyphenols and antioxidant activity.

Compostos bioativos e atividade antioxidante de Ximenia americana oriunda de diferentes locais de coleta. O trabalho teve como objetivo avaliar os compostos bioativos e a atividade antioxidante da fração comestível (polpa e casca) nos estádios de maturação verde e maduro do fruto e da semente da ameixa silvestre (Ximenia americana L.) proveniente de diferentes locais de ocorrência de produção na região semiárida do Brasil. Para caracterização da fração comestível o experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial 3 x 2, sendo o primeiro fator os locais de coleta e o segundo fator os estádios de maturação, com 4 repetições com 25 frutos cada. Já para as sementes o experimento foi conduzido em delineamento inteiramente casualizado, com 4 repetições, totalizando 25 sementes por parcela experimental. Os frutos foram coletados nas comunidades de Mulunguzinho, Pau Branco e Mata do Meio, no município de Mossoró, RN, Brasil. A fração comestível do fruto da Ximenia americana contém elevados teores de vitamina C (160,26 mg/100 g), flavonoides amarelos (43,12 mg/100 g), polifenóis extraíveis totais (3066,48 mg/100 g) e atividade antioxidante (365,55 g fruit/g DPPH e 251,70 μmol Trolox/g) e as sementes elevados teores de polifenóis (2067,56 mg/100 g) e atividade antioxidante (373,80 g fruit/g DPPH e 279,96 251,70 μmol Trolox/g). A fração comestível do fruto verde contém maior conteúdo de polifenóis extraíveis totais, carotenoides totais, flavonoides amarelos e antocianina totais. A fração comestível e as sementes dos frutos provenientes da comunidade de Pau Branco contém menor conteúdo de polifenóis extraíveis totais e atividade antioxidante.