María José Ciudad Cabañas

Es el gluten el gran agente etiopatogenico de enfermedad en el siglo XXI

INTRODUCTION Gluten is a glycoprotein present in some cereals. The incidence of disorders related to gluten, including the EC, is increasing, even pathologies far from an etiology or treatment with GF D. AIMS Review the scientific literature related to the ingestion of gluten and pathogenesis of different diseases. METHODS A literature search in major scientific database. RESULTS We obtained from the following diseases, gluten ataxia, multiple sclerosis, autism spectrum disorder, schizophrenia, attention deficit hyperactivity disorder, depressive disorders, headaches, irritable bowel syndrome, fibromyalgia, dermatitis herpetiformis and epilepsy, studies in which either a determination of gliadin was refered or a treatment, with/without gluten, was applied and evaluated. CONCLUSION The ingestion of gluten seems to be related to disease, when there is no EC, SGNC or wheat allergy. Suspicions about the benefit of GF D as a complementary treatment is borne in semi-clinical trials and cohorts, either as a causal factor in the pathogenesis, or improvement of symptoms.

Genomic Influence in the Prevention of Cardiovascular Diseases with a Sterol-Based Treatment

Raised serum cholesterol concentration is a well-established risk factor in cardiovascular disease. In addition, genetic load may have an indirect influence on cardiovascular risk. Plant-based sterol-supplemented foods are recommended to help reduce the serum low-density lipoprotein cholesterol level. The objective was to analyse the influence of different polymorphisms in hypercholesterolemia patients following a dietary treatment with plant sterols. A randomised double-blind cross-over controlled clinical trial was carried out in 45 people (25 women). Commercial milk, containing 2.24 g of sterols, was ingested daily during a 3-week period, and then the same amount of skim milk, without sterols, was consumed daily during the 3-week placebo phase. Both phases were separated by a washout period of 2 weeks. At the beginning and end of each phase, blood draws were performed. Genes LIPC C-514T and APOA5 C56G are Ser19Trp carriers and greatly benefit from sterol intake in the diet. LIPC C-514T TT homozygous carriers had lower low-density lipoprotein cholesterol (LDL-c) levels than CC homozygote and CT heterozygote carriers after the ingestion of plant sterols (p = 0.001). These two genes also showed statistically significant changes in total cholesterol levels (p = 0.025; p = 0.005), and no significant changes in high-density lipoprotein (HDL) cholesterol levels (p = 0.032; p = 0.003), respectively. No statistically significant differences were observed for other genes. Further studies are needed to establish which genotype combinations would be the most protective against hypercholesterolemia.

Body Composition, Dietary, and Gustatory Function Assessment in People With Alzheimer’s Disease

Objectives: Observe the association of foods habits, body composition, lifestyle habits, and loss of gustatory function with Alzheimer’s disease (AD). Methods: This comparative study enrolled 75 patients with AD (mean age 77.5 years) and 267 healthy volunteers (mean age 73 years). Weight, height, body mass index (BMI), body fat, visceral fat, muscle mass, and waist circumference were measured. Adherence to the Mediterranean diet was measured by the Mediterranean-Diet-Adherence Screener. Gustatory function was investigated using a threshold and triangle test. Results: Cases with AD presented lower BMI and weight and higher sleep hours, being statistically significant the difference between cases and controls (P = .02; P = .001; P = .001, respectively). Patients with AD showed lower adherence to exercise and Mediterranean diet as shown by the Mediterranean Diet Adherence Screener–score (8.12 ± 2.5 vs 8.65 ± 2.4). The gustatory function was impaired in patients with AD when compared to controls. Conclusion: Patients with AD show worst outcomes in terms of anthropometric measurements, lifestyle habits (diet, exercise), and gustatory function than controls.

Evolution of the intake and nutritional recommendations of calcium and vitamin D for the last 14 years in Spain

INTRODUCTION calcium and vitamin D are essential for the human being. Scientific evidence supports the correlation between both nutrients and their essential processes in the correct functioning of the humans organism, which is what justifies the increase of the recommended ingestion in Spain, since 2001 until nowadays. OBJECTIVES to analyse the evolution on calcium and vitamin D ingestion related to the evolution of the Dietary Reference Intake, as well as its repercussion, since 2001 until nowadays. DESIGN/SETTING a bibliographical search in major scientific data bases, PubMed, SciELO and EMBASE was conducted. SUBJECTS a review focused on the scientific literature on vitamin D and calcium, the evolution of its intake, changes in nutritional recommendations and the importance and consequences of these aspects. RESULTS actual ingestion of calcium and vitamin D, during this period of time, has decreased in Spain, reaching average consumption values below recommended. CONCLUSION it may be necessary to increase the consumption of supplements and fortified foods, in some specific cases, in order to achieve the Dietary Reference Intake.