Josefina Bressan Resende Monteiro

Gordura visceral, subcutânea ou intramuscular: onde está o problema?

The adipose tissue is a dynamic organ that secrets several factors, denominated adipokines. They are associated, directly or indirectly, in a process that contributes to atherosclerosis, hypertension, insulinic resistance and diabetes type 2, dyslipidemias, presenting the link between adiposity, metabolic syndrome and cardiovascular diseases. In the obesity, body fat depots are increased, presenting eventual elevation in the adipokines expression and secretion. The different fat depots, visceral, abdominal subcutaneous, gluteal-femoral subcutaneous and intramuscular adipose tissue, have different metabolic and endocrine degrees, interfering, therefore, with specific form in the process associated with body adiposity in obese and diabetics subjects. The present study seeks to discuss the endocrine and metabolic role of each adipose tissue compartment, by way to assess their contribution to the complications linked to obesity.

Fatores que afetam o consumo alimentar e a nutrição do idoso

The factors that affect the aged people food intake are recognized as risk for the development of undernourishment. This article aims at providing a general review about these factors, trying to elucidate the conditions of the Brazilian aged people nutrition. The understanding of these factors by the professionals of health enlarges the knowledge of the peculiar conditions which determine the aged people nutritional status, and which should be worked in an interactive way, for the maintenance or restoration of the normal status.The factors that affect the aged people food intake are recognized as risk for the development of undernourishment. This article aims at providing a general review about these factors, trying to elucidate the conditions of the Brazilian aged people nutrition. The understanding of these factors by the professionals of health enlarges the knowledge of the peculiar conditions which determine the aged people nutritional status, and which should be worked in an interactive way, for the maintenance or restoration of the normal status.

Energy Intake and Energy Expenditure: A Controlled Study Comparing Dietitians and Non-dietitians

BACKGROUND Underreporting of food intake has been commonly observed. We hypothesized that experience with recording dietary information might increase the accuracy of the records. To test this hypothesis, we compared energy intake and energy expenditure in dietitians-who are experienced in recording food intake-with those of non-dietitians, whose only exposure to training to record food was in the context of this trial. SUBJECTS/SETTING Subjects for this study were 10 female registered dietitians and 10 women of comparable age and weight who were not dietitians. DESIGN This study compared the energy intake obtained from 7-day food records with energy expenditure measured over the corresponding 7-day period using doubly labeled water. STATISTICAL ANALYSIS Data were compared by an analysis of variance METHODS All subjects were trained to provide a 7-day weighed food intake record. Energy expenditure was measured with doubly labeled water over the 7 days when the weighed food intake record was obtained. A total of 10 dietitians and a control of group of 10 women of similar age and weight were recruited for this study. Participants were told that the goal was to record food intake as accurately as possible, because it would be compared with the simultaneous measurement of energy expenditure determined by doubly labeled water. RESULTS The energy expenditure of the dietitians and controls were not different (2,154+/-105 [mean+/- standard error of the mean] kcal/day for dietitians and 2,315 +/- 90 kcal/ day for controls). The dietitians underreported their energy intake obtained from the food records by an average of 223 +/- 116 kcal/day, which was not different from their energy expenditure. Participants in the control group, as hypothesized, significantly underreported their energy intake (429 +/- 142 kcal/day, P < .05). CONCLUSION Dietitians estimated their energy intake more accurately than non-dietitians, suggesting that familiarity with and interest in keeping food records may lead to more reliable estimates of energy intake.

Efeitos benéficos das isoflavonas de soja em doencas crônicas

During the last decades, scientific evidences have shown that isoflavones may have influence on chronic diseases control, such as cancer, diabetes mellitus, osteoporosis, and cardiovascular diseases. These compounds are widely found in beans, particularly in soybeans (Glycine max). In addition to their anti-estrogen activity, they have biological properties that may have impact on many biochemical and physiological processes. The evidences that isoflavones protect against chronic diseases are based on experimental and epidemiological studies. In humans, epidemiological studies clearly show a higher incidence of some kinds of cancers (for example: breast, prostate and colon) and cardiovascular diseases in western people that are exposed to limited amounts of soy isoflavones, such as daidzein and genistein, on diets. Additional evidences have been verified in several experimental animal models. The isoflavones may prevent bone loss and osteoporosis in post-menopause women. Effects of genistein on insulin release have also been showed. It seems that their mechanisms of action depend on their estrogen agonist-antagonist properties and other biochemical properties such as enzymatic activity inhibition and antioxidant effects.

Obesidade e a substituição de macronutrientes da dieta

The factors involved in obesity genesis are not conclusive, including the function of diet macronutrients concerning susceptibility of weight gain. Carbohydrate can be considered an important component in satiety. Its substitution for sweeteners decreases the diet caloric value, consequently decreasing body mass. The effects of sweeteners on appetite rely on nature and density of the nutrients that are consumed simultaneously with sweeteners. There are no sufficient evidences showing that sweeteners cause weight gain, but the use of sweeteners may result on energetic compensation with lipid-rich foods. Lipids tend to increase diet energetic density promoting high passive consumption of energy, besides its low oxidative priority, which is associated with low satiety. Lipid substitution has been related to caloric ingestion compensation, mainly for carbohydrates. A disciplined dietetic plan should include foods that decrease diet energetic density without increasing food consumption

Effects of peanut oil consumption on appetite and food choice

Objective:Peanut consumption may improve lipid profiles without promoting weight gain. Both properties have been attributed to their high-unsaturated fat content. Mono and polyunsaturated fatty acids reportedly hold stronger satiety value than saturated fats and may help appetite control. This study investigated the effects of chronic peanut oil consumption on appetite and food choice.Research methods and procedures:A total of 129 healthy adults from three countries (Brazil, Ghana and US) were randomly assigned to one of four treatment arms: consumption of peanut oil, olive oil or safflower oil as 30% of individual resting energy expenditure (REE) for 8 weeks or no dietary intervention. Participants received no other dietary guidance. They completed appetite questionnaires eliciting information about hunger, fullness, desire to eat, and prospective consumption during all waking hours for 1 day at weeks 2 and 6 and for 1 or 3 days at weeks 0, 4 and 8. Diet records were completed at weeks 0, 4 and 8.Results:No differences in appetitive ratings were observed over the 8-week trial. There were no significant treatment by time interactions. Total caloric intake was significantly higher at week 8 relative to baseline (F=10.08, P<0.05). The increases for each treatment were: peanut oil=197±114; olive oil=237±121; safflower oil=274±90; control=75±71. Free-feeding intake, an index of dietary compensation, was reduced significantly at weeks 4 and 8 compared to baseline (F=9.08, P<0.00). The declines (compensation scores) were (kcals): peanut oil=−208±105 (46%); olive oil=−235±105 (50%); safflower oil=−186±102 (44%). There were no significant differences across countries in appetite ratings.Discussion:A prior intervention with whole peanuts reported a dietary compensation score of 66% over 8 weeks, this compares to a 46% compensation score observed with peanut oil. Our data suggests that the lipid fraction in peanuts elicits a weak effect on satiety.

Fortificación de alimentos con hierro y zinc: pros y contras desde un punto de vista alimenticio y nutricional

The nutritional deficiency of essential minerals, such as iron and zinc, affects the population worldwide with different effects on human health. Food fortification has been proven to be one of the most effective strategies to overcome this situation, although limitations residing not only in the choice of food to provide these nutrients but also in the correct selection of the fortification compounds are very important. In general, iron and zinc compounds, that have high bioavailability, lead to alterations in the sensorial properties of the fortified food, making it less acceptable for consumption. On the other hand, non-reactive compounds with excellent technological properties have very low bioavailability, which renders them of no value from a nutritional point of view. In the present article, fortification aspects are discussed in order to achieve a better understanding of this problem.

Leptina e sua influência na patofisiologia de distúrbios alimentares

A leptina e uma proteina secretada pelos adipocitos com papel regulador em varios sistemas do organismo, como sistema imune, respiratorio e reprodutivo, bem como no balanco energetico via acao hipotalâmica. Sua acao primaria ocorre no nucleo hipotalâmico arqueado, no qual inicia uma cascata de eventos para inibicao da ingestao energetica e aumento do gasto energetico. As concentracoes de leptina sao influenciadas pela adiposidade, fatores hormonais e nutricionais. A restricao e os episodios de compulsao alimentar, presentes na anorexia nervosa e bulimia, respectivamente, sao considerados, na literatura cientifica, fatores determinantes na leptinemia. Seus niveis tambem alterados no tratamento desses disturbios alimentares sugerem uma relacao entre as alteracoes neuroendocrinas e consequentes modificacoes nos sinais de fome e saciedade, com a patogenia ou manutencao dos quadros clinicos. Trabalhos tem encontrado impacto dessas alteracoes na saude dos pacientes, em curto e longo prazos. Esta revisao tem como objetivo esclarecer quais sao as funcoes da leptina nos tecidos nervoso e periferico, quais os mecanismos que interferem na sua concentracao nos disturbios alimentares e como isso reflete na saude do paciente anorexico ou bulimico.

Ácido linoléico conjugado e perda de peso

The prevention and the treatment of obesity have proved to be enormous challenges for health professionals. On their turn, the food and the pharmaceutical industries have been offering an increasingly vast array of new products which are said to promote weight loss. The conjugated linoleic acid, found in greater concentrations in the fat of ruminant mammals, seems to present favorable effects on body weight maintenance. This work reviewed the available data in the literature that related conjugated linoleic acid to energy expenditure and body composition, with the objective of better understanding its real or possible actions in the body, in particular, whether I does or does not promote weight loss. The studies on humans are not conclusive yet, although some of them have suggested an increase of lipolysis, and/or decrease of lipogenesis, which are reflected only on body composition changes, especially on the abdominal adipose tissue, but not on body weight loss. Furthermore, the high doses of conjugated linoleic acid used in these studies may produce undesirable collateral effects. Thus, more studies are necessary before this fat acid can be recommended as an agent to improve body composition and/or as an anti-obesity agent.

Alimentos modificados e suas implicações no metabolismo energético

Two isoenergetic meal plans were used, to evaluate their effects in the energy expenditure of thirteen lean,and thirteen overweight men. Three regular meal preparations and their diet analogous preparations wereused to compound the regular meal and the modified meal, respectively. Indirect calorimetry was used toestimate the energy expenditure.