Nelly Pak

Lipid transport in kwashiorkor.

1. In an attempt to elucidate the pathogenic mechanism of the fatty liver of kwashiorkor some aspects of lipid metabolism were studied in ten patients with kwashiorkor and nine with marasmus, so classified according to the clinical and laboratory findings. 2. Plasma lipid levels, especially those of triglycerides, were low in patients with kwashiorkor; they showed a marked rise very early during treatment. 3. The changes in the plasma lipid levels occurred mainly in the serum lipoprotein fraction of density 4. The findings support the suggestion that the primary mechanism in the production of the fatty liver of kwashiorkor is an impairment in the synthesis of lipoprotein of very low density, probably due to the rate-limiting synthesis of its protein moiety. 5. In patients with marasmus no modifications in lipid metabolism were detected by the methods used.

Digestion rate of legume carbohydrates and glycemic index of legume-based meals.

A study was performed to examine the rate of digestion of available carbohydrate in legumes and its mixtures with cereals, prepared as commonly eaten. The legumes and cereals studied were lentil (Lens sculenta), pea (Pisum sativum), bean (Phaseolus vulgaris, var tortola), rice (Oryza sativa) and spaghetti. Foods were purchased at the city market. Total starch content and the carbohydrate digestion rates were determined using the enzymatic method proposed by Englyst et al. Total starch levels ranged from 7.78 g/100 g in cooked flour bean to 20.6 g/100 g in a bean-spaghetti dish, and dietary fiber contents ranged from 2.4 g/100 g in a cooked 70:30 lentil-rice mixture to 5.26 g/100 g in a cooked whole bean. The rapid digestion rate carbohydrates showed values from 4.8 in the bean soup to 8.9 in the bean-spaghetti combination. The same results show, expressed as rapid available glucose (RAG), the amount of rapid carbohydrate/100 g food or meal as eaten, and as the starch digestion index (SDI), the percentage of rapid carbohydrate digestion rate in relation to the total amount of carbohydrate.The RAG values ranged between 5.0 for cooked beans and 10 for cooked beans and spaghetti, and the SDI ranged between 40 for cooked pea flour and 62 for cooked bean flour. Legumes prepared as soup showed a higher rapid digestion rate than legumes prepared as whole grain. The bean-spaghetti based-meal and the lentil-based meal showed glycemic index mean and standard deviation values of 76.8±43.4 and 49.3±29.5, RAG values of 7.0 and 6.0, and SDI values of 57 and 54, respectively. The knowledge of the importance of the carbohydrate digestion rates in human health is increasing, and probably will soon be used in the development of the food pyramid. The foods with a moderate fraction of rapid digestion rate, such as legumes, should be included in the base of the pyramid.

Effect of the addition of malt flour to extruded pea-rice preparations on food and energy intake by preschool children.

The aim of this work was to evaluate the effect of different malt flour concentrations added to extruded pea‐rice formulae on their food and energy intake by preschool children. The study was performed in 152 children from 3 to 4 years old. Three formulae of extruded pea‐rice blends with energy densities of: 0.8, 1.2 and 1.6 kcal/g and similar consistencies (9000 cp) were assayed. These characteristics were obtained modifying the solid concentration of the formulae and adding different amounts of malt flour. Results demonstrated that by increasing the energy densities of the formulae, the children were able to consume higher amounts of foods. Formulae treated with malt flour have increased energy densities without increasing consistencies. Furthermore, this treatment made possible an increase in the consumption of the formulae with higher energy densities.

Allantoin excretion in the rat.

I . Allantoin excretion was determined in forty-four rats; twenty-four rats were 21 d old and twenty were 90 d old. The animals received ad lib. for 11 d diets that contained varying amounts of protein from casein and from gluten. Urinary allantoin excretion was determined during the last 3 d of the period. 2. The amount of allantoin excreted in both young and adult animals was independent of the diet consumed and was related to metabolic weight (W in kg0”8) and rate of gain in bodyweight (AW in g/d), also to body nitrogen content (N in and rate of gain in body N (AN in mg/d), according to the equations allantoin (mg/d) = 60.54 W0-73 + z.IzAW, and allantoin (mg/d) = 5.45 + 0.071AN.

Effect of starch intake on satiation and satiety in preschool children

Abstract The aim of the study was to evaluate the effect of different food starch levels on satiation and satiety in preschool children. The study was carried out in 25 preschool children, aged 24 to 48 months, with a normal nutritional status. Three rice formulas were given to the children at lunch. Three starch levels were assayed: low, medium and high (4, 8 and 12 % of starch, respectively). Nutrient and energy densities of the formulas were similar. Satiation was determined at lunch by measuring the subjects intake of prepared dishes, which were offered in high volumes. If children asked for more an additional amount was served. Satiety was determined using the food and energy intakes at tea time in those children who consumed similar amounts of meals with different starch levels at lunch. The result demonstrated that children consumed significantly less of the high-starch food preparation at lunch. Also, an inverse and significant relationship was observed between the formula starch level and the food and energy intakes at the subsequent meal time. From these results, it can be concluded that preschool children show the highest satiating rate and satiety when they consume foods with a higher starch level. The findings of this work are a contribution to a better understanding of the effect of nutritional factors on food and energy intakes in preschool children. From an applied point of view, these findings could be valuable tools in the food management of under or overnourished preschool children.

Chemical composition, protein quality and protein value of opaque‐2 and other varieties of maize at different stages of ripening

The chemical composition, protein quality and protein value of choclo and chuchoca, traditional Chilean foods prepared from corn (Zea mays), were determined. Similar evaluations were made of certified Opaque and non Opaque hybrids. With increasing maturity, grains and their products from all sources showed a decrease in protein content and protein value. The seeds and choclo prepared from Opaque hybrids had higher NPU and NDpCal percent values than the non Opaque, but the NDpCal percent of the choclo prepared from Opaque hybrids did not exceed the values obtained from choclo made from traditional non‐certified seeds. It is suggested that choclo and chuchoca should be encouraged as supplementary foods for children. This will require further development of these products by industry. Further research is required on the nutritional advantages of Opaque and non Opaque hybrids.

Supply and sources of crude and dietary fiber according to income in the population of Santiago, Chile

Abstract Per capita availability of crude (CF) and dietary fiber (DF) was estimated from the 1978 III Survey of Familiar Budgets in the population of Santiago, Chile, and from data on the fiber contents of foods. According to income, the population was divided into five groups; for each group, the contribution by the fiber containing food groups to the daily availability of CF and DF was determined. The mean amount of CF and DF supply attained a value of 5.4 g and 23.1 g respectively. The mean per capita fiber availability increases as income improves. The values of DF:CF ratio were similar among the different economic groups (mean 4.3). Vegetables and cereals were the most important contributors to the per capita availability of fiber irrespective of the group they belong. It is also concluded that in order to estimate the quality of the diet with respect to fiber it is advantageous to express it as nutrient density (g fiber/1000 Cal).

Casein and Gluten Diets of the Same Protein Value

The performances of young rats fed ad libitum during 55 days on casein and gluten diets with 4 and 8 NDpCal% were studied. The gluten diets contained about 1.7 an