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BACKGROUND AND OBJECTIVE: Recent studies have related the consumption of ultra-processed foods with the development of cardiovascular diseases and have considered this relation with excessive sodium intake. While Brazilian studies have analysed that this consumption may have no direct relationship with the processing, but rather with the addition of salt. The purpose of this study is to investigate the contribution of the consumption of processed products in the daily intake of sodium ingestion by atherosclerotic disease patients. METHODS: A sub study, conducted with data from 630 cardiopathic patients who take part in "Effect of Brazilian Cardioprotective Food Program study on the reduction of events and risk factors in secondary prevention of cardiovascular disease part". Food was classified as: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, ultra-processed food and beverages. Twenty-four-hour food recall (R24h) was collected from patients, and the estimation of total calories and sodium intake were calculated, as well as the percentage of sodium contribution according to the categories already mentioned. For the adequacy ratio analysis, the daily values of sodium intake were used to compared to the recommendations of the World Health Organization (<2000 mg / day). RESULTS: The average sodium intake was 1970.87 mg for women and 2642.86 mg for men, being higher for males' patients aged 60-79. It was observed that 64% of the studied population demonstrated sodium intake > 2000 mg. When considered levels > 3001 mg, a higher incidence of consumption was observed in the male group. Only 21.1% were intaking sodium within the recommended amount. Industrialized foods contributed to 33% of the mineral intake. CONCLUSION: These findings have demonstrated that the majority of the studied patients exceeded the dietary sodium recommendation. It has also indicated that patient's male, have presented increased consumption of the mineral. Consequently, warning for the necessity of greater investments in the nutritional re-education of these patients.

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RACIONAL: As doenças inflamatórias intestinais caracterizam-se por diversos sintomas que afetam o aparelho digestório e, consequentemente, podem interferir sobre o estado nutricional. OBJETIVO: Avaliar o estado nutricional de pacientes com doença inflamatória intestinal em diferentes estágios de atividade inflamatória. MÉTODOS: Foram avaliados 55 pacientes com doença inflamatória intestinal, por meio de dados antropométricos, com aferição de peso, altura, circunferência do braço e prega cutânea do tríceps e tiveram sua composição corporal determinada por impedância bioelétrica. Para determinação de atividade inflamatória da doença foram utilizados os níveis séricos de proteína C reativa e o índice de Harvey e Bradshaw. Para comparação de médias foi usado o teste t não pareado, e para as médias não paramétricas, o teste de Mann-Whitney, considerando nível de significância valor de p<0,05. RESULTADOS: Entre os pacientes avaliados, 28 apresentavam doença de Crohn e 27 retocolite ulcerativa inespecífica, com idade entre 19 e 63 anos e tempo de diagnóstico de 1 a 22 anos. Não houve diferença nas medidas antropométricas e na composição corporal dos pacientes cuja doença inflamatória estava em atividade ou em remissão. Os que usaram glicocorticóides nos seis meses anteriores à avaliação apresentaram percentual de gordura corporal de 23,4±8,2 por cento, enquanto para os que não usaram o percentual foi de 30,7±11,3 (p<0,0199). Os sintomas gastrintestinais mais comuns foram distensão abdominal (41 por cento), diarréia (18 por cento), náusea (13 por cento), obstipação (12 por cento), inapetência (11 por cento) e vômito (5 por cento). Todos os sintomas foram mais frequentes nos pacientes com maior índice de massa corporal e de gordura corporal. CONCLUSÃO: Houve maior número de pacientes com excesso de peso e de gordura corporal, sendo que esses pacientes foram mais sintomáticos e apresentaram maiores valores de proteína C reativa.

BACKGROUND: The inflammatory bowel diseases are characterized by multiple digestive tract symptoms and therefore may interfere with nutritional status. AIM: To assess the nutritional status of patients with inflammatory bowel disease in different stages of inflammatory activity. METHODS: Fifty five patients with inflammatory bowel disease were demographically evaluated with weight measurement, height, arm circumference and triceps skinfold and had their body composition determined by bioelectrical impedance. For determination of inflammatory activity of the disease were used serum C-reactive protein and the index of Harvey and Bradshaw. To compare means it was used the unpaired t test, and the average non-parametric, the Mann-Whitney test, level of significance p <0.05. RESULTS: Among the patients, 28 had Crohn's disease and 27 ulcerative colitis, aged between 19 and 63 years and time since diagnosis 1-22 years. There was no difference in anthropometric measurements and body composition of patients whose disease was inflammatory activity or in remission. Patients who used glucocorticoids in the six months preceding the assessment showed body fat percentage of 23.4 ± 8.2 percent whilst those who did not use the percentage was 30.7 ± 11.3 (p <0.0199). The most common gastrointestinal symptoms were abdominal distension (41 percent), diarrhea (18 percent), nausea (13 percent), constipation (12 percent), anorexia (11 percent) and vomiting (5 percent). All symptoms were more common in patients with higher body mass index and body fat. CONCLUSION: There were more patients with excess weight and body fat, and these patients were more symptomatic and had higher values of C-reactive protein.

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Herbal tea consumption is deeply and widely rooted amongst South-American populations. In view of the involvement of oxygen- and nitrogen-reactive species in the ethiogenesis of several diseases, the antioxidant properties of some of the herbal teas most commonly consumed in the southern regions was assessed in vitro. Around one-third of the 13 examined herbs, displayed a substantially higher ability to scavenge ABTS(+.) radicals (TEAC assay), and to quench the pro-oxidant species, hypochlorite (HClO) and peroxynitrite (ONOO(-)). Amongst the tested herbs, teas prepared from Haplopappus baylahuen, Rosa moschata and Peumus boldus showed the highest TEAC and HClO-quenching activities. These herbs were around 5- to 7-fold more potent than the least active herbs. Based on the TEAC assay, 150 mL of tea prepared from H. baylahuen, R. moschata and P. boldus would be equivalent to around 200 mg of Trolox). Teas from H. baylahuen and P. boldus were also found to be particularly potent in quenching HClO. In the ONOO(-) assay, H. baylahuen and Buddleia globosa showed the highest activities. The results obtained suggest that the regular consumption of teas prepared from some of these herbs may be useful potentially to provide the organism with molecules capable of protecting the gastrointestinal tract against certain pathologically relevant oxidant species.

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PURPOSE: The aims of the study are to analyze the interaction between 5-aminosalicylic acid (5-ASA) and peroxyl radicals and to evaluate the effect of some endogenous compounds such as ascorbic acid and amino acids on the oxidation of 5-ASA induced by 2,2'-azo-bis(2-amidinopropane) dihydrochloride. METHODS: The consumption and/or the recovery of 5-ASA (7.6 microM) exposed to a peroxyl radical source [2,2'-azo-bis(2-amidinopropane)] was followed by techniques such as spectrofluorescence, high-performance liquid chromatography, and differential pulse voltammetry. RESULTS: 5-Aminosalicylic acid was found to readily react with peroxyl radicals at micromolar concentrations and to protect c-Phycocyanin in a very similar fashion to that shown by Trolox. Exposure of 5-ASA to peroxyl radicals led to its oxidation into the corresponding quinone-imine. Disappearance of 5-ASA was prevented by tryptophan, cysteine, glutathione, and ascorbic acid. Furthermore, some of these compounds induced the partial (cysteine and glutathione) or total (ascorbic acid) recovery of 5-ASA when added after its almost total consumption. CONCLUSIONS: 5-Aminosalicylic acid is a very efficient peroxyl radical scavenger. The 5-ASA oxidation by peroxyl radicals was prevented by ascorbic acid, cysteine, and glutathione. In addition, 5-ASA can be regenerated by these endogenous compounds, which would be a valuable mechanism to preserve 5-ASA in tissues undergoing oxidative stress conditions.

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O estresse oxidativo está relacionado ao Lúpus Eritematoso Sistêmico (LES) e é provável que o desequilíbrio entre a geração de radicais livres e antioxidantes esteja envolvido com o agravamento do estado de saúde. Objetivo: Estudar a peroxidação lipídica e componentes de defesa antioxidante no LES. Casuística e métodos: Foram estudados 54 pacientes com LES, separados em dois grupos: Grupo Doença Ativa (n=25) e Grupo Doença Inativa (n=29) e 12 Controles. Para o Grupo Doença Ativa, dois subgrupos foram constituídos considerando o status do processo inflamatório: agudo e crônico. Foi analisada a oxidação de lipídios [malondialdeído (MDA)]; de proteínas (grupo carbonila) e de DNA (Teste do Cometa)...

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O estresse oxidativo está relacionado ao Lúpus Eritematoso Sistêmico (LES) e é provável que o desequilíbrio entre a geraçäo de radicais livres e antioxidantes esteja envolvido com o agravamento do estado de saúde. Objetivo: Estudar a peroxidaçäo lipídica e componentes de defesa antioxidante no LES. Casuística e métodos: Foram estudados 54 pacientes com LES. separados em dois grupos: Grupo Doença Ativa (n=25) e Grupo Doença Inativa (n=29) e 12 controles. Para o Grupo Doença Ativa, dois subgrupos foram constituídos considerando o status do processo inflamatório: Agudo e Crônico. Foi analisada a oxidaçäo de lipídios [malondialdeído (MDA)]; de proteínas (grupo carbonila) e de DNA (Teste de SOD)...

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Visa a elaboraçäo de pós para bebida a partir de milho pipoca, observando-se aspectos de preparo de matéria-prima e condiçöes operacionais de processamento. Conclui que as bebidas servidas com açúcar e leite obtiveram melhor aceitaçäo na análise sensorial

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Discorre sobre alguns aspectos da merenda escolar como distribuiçao e preparo, objetivando principalmente abordar alguns dos fatores determinantes do consumo de alimentos servidos em programa desta natureza, bem como, características a serem observadas para avaliaçao de aceitabilidade

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