Késia Diego Quintaes

A Food Supplement of Hydrolyzed Collagen Improves Compositional and Biodynamic Characteristics of Vertebrae in Ovariectomized Rats

Collagen hydrolysates (CHs) are mixtures of peptides obtained by partial hydrolysis of gelatins that are receiving scientific attention as potential oral supplements for the recovery of osteoarticular tissues. The effect of supplementing the diets with a CH was assessed in 48 ovariectomized rats by analyzing the compositional and biomechanical characteristics of the bone. Six groups of rats (three ovariectomized, one sham-operated, and two intact) were fed a standard diet, supplemented with either CH or gelatin (Control), at two levels: a dose equivalent to five times the amount suggested for humans (10 g/day) or another 10 times greater. After 8 weeks, the femora and vertebrae were excised, the blood was collected, and serum alkaline phosphatase and osteocalcin were determined. Bone weight, total protein, and biomechanical strength were also determined. The vertebrae of the ovariectomized group that received the higher dosage of CH withstood a load four times greater and exhibited higher levels of protein and osteocalcin content than those receiving either gelatin or no supplement. CH supplementation at the higher level in the ovariectomized rat had an unequivocal contribution in the conservation or preservation of vertebral mass, protein content, and mechanical strength not seen when gelatin was used as a supplement. Similar treatment of the intact rat with the CH, however, appeared to have the opposite effect.

Soapstone (steatite) cookware as a source of minerals

Steatite or soapstone, is a soft metamorphic rock composed mainly of talc, dolomite and actinolite, which is abundantly found and used for the manufacture of cookware in south-east Brazil. The study estimates its usage for cookware among dwellers of Ouro Preto, and assesses the possible toxicological or nutritional impact on food preparation. Pans made of steatite were purchased both in the crude (n = 6) and ‘cured’ forms (n = 6). Migration of Ca, Fe, Mg, Mn, Co, Al, Cr, Ni, Pb and Cd was determined for 20 sequential cooking trials, using 3 and 5% acetic acid as a food simulant. Analytical determinations were carried out by inductively coupled plasma atomic-emission spectrometry and the data treated by an individual model of random effects, simple linear regression and Pearsons correlation. About 81% of Ouro Pretos native population own soapstone cookware and, of these, 79% use the pans regularly. Mineral migration followed the general solubility of the crystalline components of the rock. Therefore, Ca, Mg, Fe and Mn were, in that order, the elements that exhibited highest migration, whereas the remaining were seen in negligible levels, except for Ni in the crude pans. The 5% solution favoured migration, whereas curing tended to restrict migration and extend durability of the pan. It is concluded that while cured soapstone pans do not offer mineral toxicity, they may contribute to the mineral nutrition of human beings.

Migração de minerais de panelas brasileiras de aço inoxidável, ferro fundido e pedra-sabão (esteatito) para simulantes de alimentos

Cookware may release some inorganic components into foods during cooking. Migration of ions could be of nutritional interest provided they do not pose a toxic hazard or are released in excess of the recommended amounts. In the present study the migration of Fe, Mg, Mn, Cr, Ni, Ca, Zn, Pb, Cd and Hg from stainless steel (304), cast iron (GG-10) and soapstone (steatite) commercial cooking pans was evaluated in 15 sequential operations using lactic and acetic acids as food simulants. The migration patterns were also studied along five cycles of storage at 22oC. Regression analysis of the data showed that while ions migrated out of the stainless steel pans in a rapidly decreasing fashion, the rate of migration from the stone utensils exhibited a slow and gradual decrease, in contrast with the increasing tendency observed for Fe and Mn in the cast iron pans. In no case was the release of heavy metals such as lead, cadmium or mercury observed.

Mineral inadequacy of oral diets offered to patients in a Brazilian hospital

INTRODUCTION While enteral diets for hospitalized patients normally follow nutrient composition guidelines, more than 90% of hospitalized patients receive oral diets with unknown mineral composition. OBJECTIVE To evaluate the mineral contents and adequacy of three types of oral diets (regular, blend and soft) and complementary snacks offered to patients of a Brazilian hospital. METHODS The amount of minerals was determined in two non-consecutive days in duplicate samples of breakfast, collation, lunch, snack, dinner, supper and a complementary snack meal. Dietary Reference Intakes (DRIs) were used to determine the adequacy of the daily amounts served to patients. RESULTS AND DISCUSSION The regular diet met the RDA (Recommended Dietary Allowances) requirements only for Mn, P and Se, while the blend diet was deficient in Ca, K and Mg, and the soft diet met RDA requirements only for P and Zn. Iron was below the RDA requirement in all diets for women in fertile age, and Na was above the safe limit of intake (UL) in all the diets. The use of complementary snack was effective in meeting RDA requirements for Cu in the regular diet, and Mn and Se in the soft diet, but promoted overconsumption of Na. CONCLUSIONS Evident nutritional imbalances have been detected at a key interphase between nutrition and public health services, but a solution does not appear to be insurmountable. A permanent nutritional evaluation of hospital oral diets should be an integral part of routine health care in order to speed the recovery of the hospitalized patient and dispel eventual risks due to critical mineral imbalances.

Consumption of oral hospital diets and percent adequacy of minerals in oncology patients as an indicative for the use of oral supplements

BACKGROUND & AIMS Deficiencies in the consumption of foods and nutrients favor malnutrition in patients. Considering the recommendations for the ingestion of minerals, the content, consumption and percent adequacy of the minerals (Ca, Cu, Fe, Mg, Mn, K, P, Na, Zn and Se) were evaluated amongst oncology patients who received oral diets isolated or associated with an oral food complement (OFC), evaluating the need and composition of an oral supplement. METHODS The mineral composition as determined by ICP-OES, and the food consumption of the patients served regular, bland and soft diets, were evaluated on six non-consecutive weekdays. Patients with increased nutritional needs received OFC. The consumptions were calculated by deducting the weight of the leftovers from the value served. RESULTS A total of 163 patients took part of which 59.5% were men, the mean age was 57 ± 15 years old, and 126 (77.3%), 27 (16.6%) and 10 (6.1%) were served the regular, bland and soft diets, respectively, with (23.0%), 8 (30.7%) and 4 (40.0%) receiving the OFC. Patient consumption was lower when the regular (74.2 vs 79.7%) and soft (68.9 vs 74.2%) diets were combined with OFC. For all diets, less was consumed at the lunch (61.2%-65.7%) and dinner (39.9%-62.8%) meals. Patients that received the OFC showed reduced meal consumption and higher Ca ingestion. The mineral contents of the diets were inadequate, with 66.8% of the patients ingesting Na above the UL and K below the nutritional recommendation (100%). CONCLUSION The diet consumption, isolated or associated with OFC was insufficient, and hence the exclusion of OFC and the inclusion of a mineral supplement (without P and Na) was indicated to adequate ingestion to the nutritional recommendations.

Utensílios para alimentos e implicações nutricionais

Ha grande variedade de materiais empregados na confeccao de utensilios para os alimentos: barro, ferro, vidro, cerâmica, inox, pedra, aluminio e outros. Cerca de 43% de panelas vendidas atualmente nos Estados Unidos sao de aco inoxidavel. Outra parcela da populacao utiliza utensilios de aluminio. Este artigo visa especular a contribuicao nutricional de utensilios usados na preparacao de alimentos e feitos de tres diferentes materiais (aluminio, ferro e aco inoxidavel), atraves de revisao de literatura cientifica.

Mineral Migration and Influence of Meal Preparation in Iron Cookware on the Iron Nutritional Status of Vegetarian Students

This study evaluates iron and manganese migration from iron pans and the impact of routine meal preparation on the iron status of vegetarians. Rice and tomato sauce were cooked in iron pans. Fe and Mn quantification were done by inductively coupled plasma optical emission spectrometry. Vegetarians had their meals prepared in cast-iron cookware for 12 weeks. Tomato sauce took up more Fe and Mn than rice. Mineral transfer increased with cooking cycles. Iron anemia decreased from 32.1 to 5.3%, while the prevalence of hematologically normal individuals increased from 41 to 67.8%. Migrated Fe from cookware improves the nutritional iron status of vegetarians.

Potencial perigo microbiológico resultante do uso de caixas plásticas tipo monobloco, no armazenamento e transporte de pescados em São Paulo

The estimated world production of marine fish is around 100 million ton/year, 70 that are used for human nutrition. The composition, water activity, electrolytic potential and the hygiene conditions in transport and storage, make fish susceptible to microorganisms proliferation, getting the top in the ranking of food associated with foodborne diseases. This study analyzed both microscopic and microbiologically a 100cm2 of the internal surface of plastic boxes used in the transport and commerce of fish in open markets (n=14) and at the Municipal Markets (n=2) in Sao Paulo city. The average temperature of the fishes was 19.1oC (± 2.6) in open markets and 10oC at Municipal Market. 100% of the boxes showed one or more microorganisms, and 50% containing Coliforms. Microscopy observation showed many fissures. It could be concluded that the material used in the manufacture of the boxes favors the adhesion of microorganism colonies and is therefore not adequate for that purpose. Due to the variety of the detected microorganisms, the contribution of the manipulator to the contamination became clear. Finally, it would be desirable to create a set of specifications for the material used to store fresh fishes, and also to provide training for the manipulators.

Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in Brazil

ABSTRACT Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption of sushi and sashimi as commercialized by Japanese food restaurants in the city of Campinas (SP, Brazil). The total Hg content was determined by atomic absorption spectrometry with thermal decomposition and amalgamation, and the MeHg content calculated considering that 90% of the total Hg is in the organic form. The health risk was estimated from the values for the provisional tolerable weekly ingestion (PTWI) by both adults and children. The mean concentrations for total Hg were: 147.99, 6.13, and 3.42 µg kg−1 in the tuna, kani, and salmon sushi samples, respectively, and 589.09, 85.09, and 11.38 µg kg−1 in the tuna, octopus and salmon sashimi samples, respectively. The tuna samples showed the highest Hg concentrations. One portion of tuna sashimi exceeded the PTWI value for MeHg established for children and adults. The estimate of risk for human health indicated that the level of toxicity depended on the type of fish and size of the portion consumed.

Macronutrients and energy content of oral hospital diet prescribed to chronic kidney disease patients on conservative treatment

INTRODUCTION The contribution of diet and treatment planning in the treatment of Chronic Kidney Disease (CKD) has been recognized as having a significant clinical impact if introduced early. OBJECTIVE determine the levels of carbohydrates, proteins, lipids, energy and energy density (ED) in an oral hospital diet prescribed to CKD patients, and to evaluate the adequacy of this diet with respect to dietary recommendations. METHODS Diets were collected in a Brazilian public hospital on two non-consecutive days of six different weeks. The carbohydrate, protein, and lipid (total, saturated, monounsaturated, polyunsaturated, linoleic, linolenic and trans fatty acids) contents were determined in a laboratory. The amount of energy and the ED of the diets were calculated using the correction factor Atware and by dividing the total energy of the diet by weight, respectively. RESULTS AND DISCUSSION About 14.3% of the diets produced for patients with CKD were analyzed. The average density of the diets was low (0.7 kcal/g). In terms of nutritional adequacy, the average lipid content (15%) and linolenic fatty acid content (0.4%) were below the recommendation, as was energy (23.4 kcal / kg / day). The average carbohydrate content (63.5%) and protein content (1.0 g/kg/day) exceeded the recommendations levels. CONCLUSION The oral hospital diet prepared for patients with CKD were considered unbalanced, and an unfavorable clinical treatment for these patients.