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Dietas populares, como as detox, surgem a todo o momento. Todavia, poucos dados científicos comprovam a eficácia e segurança destas dietas. Este trabalho avaliou rótulos de bebidas à base de frutas e vegetais e identificou as que se autodenominam detox. Tratou-se de estudo transversal descritivo, realizado de setembro a outubro/2016. O tamanho da porção na informação nutricional e as alegações encontradas nos rótulos foram analisados em relação às legislações vigentes. Composição nutricional, quantidade total de ingredientes e presença de aditivos alimentares e/ou outros ingredientes não usuais em preparações culinárias foram comparados entre as bebidas detox e as comuns. De 83 produtos analisados, 9,6% (n=8) se autodenominaram detox. A composição nutricional e o número médio de ingredientes não diferiram entre as bebidas detox e as comuns. Alegações nutricionais e de saúde estavam presentes em 77,1% (n=64) dos produtos e 53,0% (n=44) apresentaram alegações não previstas na RDC nº 54/2012. As informações mais frequentes foram quanto aos teores de micronutrientes, açúcares, sódio e fibras. O termo detox, apesar de não permitido, é encontrado neste tipo de produto no mercado brasileiro. Os resultados sugerem que o termo detox seja utilizado mais como estratégia de marketing do que como real alegação de propriedade nutricional. (AU)

Popular diets, such as detox, appear all the time. However, few scientific data prove the efficacy and safety of these diets. This work evaluated labels of drinks based on fruits and vegetables and identified those that call detox. This was a descriptive cross-sectional study, carried out from September to October/2016. The portion size in the nutrition information and the claims found on the labels were analyzed in relation to the current legislation. Nutritional composition, total amount of ingredients and presence of food additives and other unusual ingredients in culinary preparations were compared between detox and ordinary drinks. Of 83 products analyzed, 9.6% (n=8) called detox. The nutritional composition and the average number of ingredients did not differ between detox drinks and ordinary drinks. Nutritional and health claims were present in 77.1% (n=64) of the products and 53.0% (n=44) presented claims not provided for in RDC nº 54/2012. The most frequent information was about the levels of micronutrients, sugars, sodium and fibers. The term detox, although not allowed, is found in this type of product in the Brazilian market. The results suggest that the term detox is used more as a marketing strategy than as a real claim of nutritional property. (AU)

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RESUMEN La erosión dental es la pérdida irreversible de la superficie del esmalte o dentina, debido a exposición frecuente de ácidos de origen no bacteriano. A pesar de que ciertos jugos de frutas presentan potencial erosivo in vitro, no existe una evidencia conclusiva al respecto. Objetivos: Evaluar in situ el potencial erosivo de jugos de frutas amazónicas sobre el esmalte dental. Material y métodos: Se evaluó in situ la microdureza superficial Vickers (MSV) del esmalte dental luego de la exposición a las bebidas Physalis Peruviana (aguaymanto), Averrhoa Carambola (carambola), Myrciaria Dubia (camu camu), Coca cola (control positivo) y agua destilada (control negativo). Participaron quince voluntarios (18 a 30 años) quienes utilizaron placas palatinas para reproducir el medio de almacenamiento. Se colocaron 6 fragmentos por placa. Las placas fueron expuestas a las diferentes bebidas 4 v/d (9:00 am, 11:00 am, 13:00 pm y 15:00 pm) durante 5 minutos por 5 días. Por cada ciclo erosivo se expuso a dos bebidas, inmediatamente los dispositivos palatinos fueron recolocados en la boca de los participantes. Hubo un periodo de washout de 8 días entre cada ciclo. Se calculó la diferencia de MSV antes y después de la exposición. El análisis de ANOVA/Tukey se utilizó para determinar las diferencias entre las bebidas en el programa SPSS 19, con un nivel de significancia de 0,5%. Resultados: Las cuatro bebidas evaluadas disminuyeron la MSV del esmalte (p<0,05) sin diferencia significativa entre ellas. Conclusiones: Los jugos a base de camu camu, aguaymanto y carambola son potencialmente erosivos.

SUMMARY Dental erosion is the irreversible loss of the surface of the enamel or dentin, due to frequent exposure of non- bacterial acids. Although certain fruit juices have erosive potential in vitro, there is no conclusive evidence in this regard. Objective: To evaluate in situ the erosive potential of Amazonian fruit juices on dental enamel. Material and methods: The Vickers surface microhardness (VMH) of dental enamel was evaluated in situ after exposure to drinks Physalis Peruviana (aguaymanto), Averrhoa Carambola (carambola), Myrciaria Dubia (camu camu), Coca cola (positive control) and distilled water (negative control). Fifteen volunteers (18 to 30 years) participated who wore palatal appliances to reproduce the storage medium. Each one containing 6 enamel blocks. The appliances were exposed to the different drinks 4 times a day (9:00 am, 11: 00 am, 13:00 pm and 15:00 pm) for 5 minutes during 5 days. For each erosive cycle, they were exposed to two drinks, immediately the palatal devices were repositioned in the participants' mouth. There was an 8-day washout period between each cycle. The difference in VMH before and after exposure was calculated. The ANOVA/Tukey analysis was used to determine the differences between beverages in the SPSS 19 program, with a significance level of 0.5%. Results: The four experimental groups decreased enamel VMH (p<0.05) without significant difference between them. Conclusions: The juices based on camu camu, aguaymanto and carambola are potentially erosive.

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ABSTRACT Objective To analyze and compare the sugar content in sugar sweetened beverages in Brazil and Portugal, according to the Pan American Health Organization nutritional profile model. Methods One hundred six equivalent sugary beverages were selected in the markets of São Paulo, Brazil and Porto, Portugal. Nutritional information reported on the labels was reviewed, according to the Pan American Health Organization nutritional profile model, regarding the critical content of free sugars, salt, total saturated fats and trans fatty acids. Results The Brazilian nectars presented higher amounts of sugar and vitamin C compared to Portuguese nectars that contained more protein. The juices in Portugal contained a higher content of vitamin C and Portuguese dairy beverages had higher levels of protein and sodium, while the Brazilian ones had more total fats. According to the critical nutrients proposed by the Pan American Health Organization, Brazil had excess sodium in dairy beverages and soft drinks, while in Portugal excess sodium was found in nectars and dairy beverages. In both countries, excess free sugars were present in all beverages. Conclusion The amount of sugar in the beverages represents an important contribution of added sugar, especially in the Brazilian nectars. The identification of this component in sugary beverages is fundamental for the adoption of strategies of food education to control obesity.

RESUMO Objetivo Este estudo buscou analisar e comparar o teor de açúcar presente em bebidas prontas para consumo no Brasil e em Portugal, segundo o modelo de perfil nutricional da Organização Pan-Americana de Saúde. Métodos Selecionaram-se 106 bebidas açucaradas comercializadas nos mercados das cidades de São Paulo e do Porto. Analisaram-se informações nutricionais nos rótulos, conforme o modelo de perfil nutricional da Organização Pan-Americana de Saúde, quanto ao teor crítico de açúcares livres, sal, gorduras totais, saturados e ácidos graxos trans. Resultados Os néctares brasileiros apresentaram maior quantidade de açúcar e vitamina C; os portugueses evidenciaram maior valor proteico. Os sucos em Portugal continham maior teor de vitamina C, e as bebidas lácteas portuguesas demonstraram ter maior teor de proteína e sódio; já as brasileiras, maior quantidade de gorduras totais. De acordo com os nutrientes críticos propostos pela Organização Pan-Americana de Saúde, o Brasil possuiu excesso de sódio nas bebidas lácteas e refrigerantes, enquanto Portugal, nos néctares e nas bebidas lácteas. Em ambos os países, o excesso de açúcares livres esteve presente em todas as bebidas. Conclusão A quantidade de açúcar nas bebidas representa uma expressiva contribuição de açúcar adicionado, destacando-se os néctares brasileiros. A identificação desse componente em bebidas açucaradas é fundamental para a adoção de estratégias de educação alimentar contra a obesidade.

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Grapes and its derivatives (wines and juices) are rich in polyphenols that have high antioxidant and vasodilator capacity. These biological activities may vary in the juices marketed and produced in different regions of Brazil. Objectives: To determine the antioxidant and vasorelaxant effects of grape juice samples produced in different regions of Brazil. Methods: The content of phenolic compounds and antioxidant capacity were evaluated by the methods of Folin-Ciocalteau, DPPH, ABTS and a new electroanalytical approach (differential pulse voltammetry - DPV). Vasodilator effects were analyzed in isolated aorta from rats in an organ bath. Results: The samples from RJ and SP presented respectively the higher and lower phenolic content and also antioxidant capacity by the methods used (ABTS and DPPH). The results of the electrochemical index corroborate to the other tests, with the best results to RJ (21.69 ± 3.15 µA/V) and worse to the SP sample (11.30 ± 0.52 µA/V). In the vascular reactivity studies, the relaxation induced by each sample presented more distinct differences, following the order: RJ (87.9 ± 4.8%) > RS1 (71.6 ± 8.6%) > GO (56.2 ± 7.2%) > SP (39.9 ± 7.8%) > PR (39.4 ± 9.5%) > RS2 (19.5 ± 6.2%). Inhibition of endothelial NO practically abolished (p < 0.001) the relaxation for all samples, except one. Conclusion: The phenolic content and antioxidant capacity vary greatly among samples. The results obtained for the order of antioxidant activity were: RJ > RS1 > GO > RS2 > PR > SP. The juices were able to induce vascular relaxation at quite varied levels, and the RJ sample the most effective. The L-NAME practically blocked all samples except one (RS2)

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BACKGROUND: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. METHODS: Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and ß at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (ΔRaE-S) were analyzed by a 3D non-contact profilometer. RESULTS: Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). ΔRaE-S was not significantly different between the categories. The ESL and ΔRaE-S were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the ΔRaE-S was negatively correlated with the TA to 5.5. CONCLUSIONS: The erosive potential of soy beverages was lower than non-soy based beverages.

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The secular trend of hyperuricemia coincides with the substantial increase in the consumption of sugar-sweetened beverages. Our aim was to evaluate the association between the consumption of soft drinks, dietary fructose and unsweetened, non-processed fruit juices with hyperuricemia in a cross-sectional analysis of baseline data (2008⁻2010; n = 7173) of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). The explanatory variables were the consumption of soft drinks, fruit juice, and fructose using a validated semi-quantitative food frequency questionnaire. The outcomes were hyperuricemia and the uric acid concentration in serum. Regression models were tested, and a significance level of 5% was adopted. In men, the daily consumption of a portion of soft drink/day (250 mL) almost doubled the chance of hyperuricemia with a linear trend. In women, the consumption of ≥0.1 to <1.0 soft drink/day was associated with a higher chance of hyperuricemia, but there was no linear trend. High fructose consumption in men and moderate and high consumption in women were associated with hyperuricemia. All categories of soft drinks consumption were linearly associated with increased serum uric acid levels. Our findings suggest that the consumption of soft drinks and dietary fructose is positively associated with a higher chance of hyperuricemia and higher uric acid levels in Brazilian adults.

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El estudio de las lesiones dentales de origen no carioso ha ganado un gran terreno en el último siglo, siendo cada vez más frecuente encontrar lesiones como erosión, abfracción, atrición, y abrasión. El consumo cotidiano de jugos naturales, jugos industrializados o de gaseosas postula como un factor preponderante en la etiología de la erosión dental. Existe literatura muy amplia que aborda supotencial erosivo, características de estas bebidas, la frecuencia de ingesta, edad de la persona, entre otros. El objetivo de esta revisión de literatura es presentar evi- dencia científica sobre el potencial erosivo en la dentición humana de los jugos naturales, jugos industrializados y gaseosas.

The study of dental lesions of non-carious origin has gained a lot of ground in the last century, being increasingly frequent to find injuries such as erosion, abfraction, attrition, and abrasion. The daily consumption of natural juices, industrialized juices orcarbonated juices postulates as a preponderant factor in the etiology of dental erosion. There is a very broad literature that addresses its erosive potential, characteristics of these drinks, the frequency of intake, age of the person, among others. The objective of this literature review is to present scien- tific evidence on the erosive potential in human dentition of natural juices, industrialized and carbonated juices.

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Objective: To determine the erosive effects of popular fruits and vegetables on enamel, and the potential counter effects of milks. Material and Methods: Ten popular fruits and vegetables were individually blended in a juicer to form a fruit or vegetable juice. The labial surfaces (three for each treatment group) were then immersed for thirty minutes in a fresh juice of one of ten products: strawberry, spinach, pineapple, grapefruit, green pepper, pickle, orange, apple, tomato, and carrot. In a second experiment, human enamel was treated with Coca-Cola for 30 minutes, followed by a variety of milks: Skim, 2%, Whole, Chocolate, Lactaid, Almond, and Silk Soy. Three teeth were used for each treatments and enamel microhardness of each sample was measured at baseline, after erosive exposure, and after the 30-minute variable treatment. Results: All fruits and vegetables showed differences between the pre- and posttreatment microhardness values. For the second experiment, tested milks result in significant increases (p<0.05) in enamel microhardness. Paired-t test was used for all comparisons. A thirty-minute exposure to the juices of all fruits and vegetables examined in the study significantly changed the microhardness of enamel, with grapefruit and pickle having potentially the most erosive effect on enamel. Diets that are high in fruits and vegetables can predispose to enamel erosion. For the second experiment, filtered water, ACT fluoride rinse, and varying milks all result in remineralization of enamel. Conclusion: Eroded enamel exposed to milk demonstrated a significant greater gain of enamel microhardness as compared to filtered water.

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Objective: To investigate the influence of the erosive potential of Amazonian fruits on the bovine enamel microhardness. Material and Methods: A total of 30 healthy bovine incisors were divided into three groups, according to the Amazonian fruit juice used in the erosive challenge: Group A - taperebá (Spondias mombin), Group B - cupuaçu (Theobioma gandiflorum) Group C - graviola (Annona muricata), with n=10. The planning of specimens polishing was performed with decreasing grain sandpaper. Specimens were submitted to microhardness initial reading carried out in microhardness meter using Knoop indenter, using load of 50g for 15 sec. Three indentations were performed on reference surfaces with a distance of at least 100 µm from each other. Specimens were stored in distilled water up to the erosive challenge, which consisted of three steps: (1) 5-minute immersion in 10 ml of acid juice; (2) washing with distilled water and mild drying with tissue paper; (3) 60-minute immersion in 10 ml of artificial saliva. Subsequently, samples were stored in distilled water for reading of the final microhardness, after erosive challenge. Data were analyzed by ANOVA with α=0.05.. Results: All groups showed a statistically significant reduction in Knoop microhardness (KHN) after erosive challenge (p<0.0001). Group B showed the lowest average KHN (113.6) after erosive challenge, though not statistically different from Groups A and C (p=0.1592). Conclusion: Juices of fruits evaluated significantly changed the dental enamel hardness, and cupuaçu juice (Theobioma gandiflorum) caused the greatest surface hardness loss.

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RESUMEN Antecedentes la deficiencia de hierro, es reconocida a nivel mundial como uno de los principales problemas de salud pública asociados a la nutrición. En Colombia es necesario mejorar las estrategias nutricionales encaminadas a la población infantil, con el fin de incrementar su calidad de vida. Objetivo: desarrollar un refresco a partir de la mezcla de fresa, mora, gulupa y uchuva fortificado con hierro para niños en edad preescolar. Materiales y métodos para el desarrollo del producto, se seleccionaron cuatro frutas y se caracterizaron fisicoquímicamente. Para establecer la formulación del refresco, se realizó un diseño experimental ortogonal L82 , evaluando la aceptación sensorial como variable respuesta. Finalmente, se caracterizó el producto desarrollado, determinando el contenido de hierro y vitamina C. Resultados los ocho prototipos evaluados durante el desarrollo de la formulación, cumplieron con los requisitos establecidos en la normativa colombiana para los refrescos de fruta. El prototipo final presentó un contenido de 36,7% de fruta y el 40% del valor diario recomendado de hierro, en una porción de 250 ml. Conclusiones las cuatro frutas estudiadas pueden ser utilizadas en el desarrollo de refrescos con un importante aporte de vitamina C y fortificados con hierro, como estrategia nutricional para prevenir la deficiencia de este mineral en niños.

ABSTRACT Background Iron deficiency is recognized worldwide as a major public health concern, related to nutrition. In Colombia, the improvement of the nutritional strategies for children are required to increase their life quality. Objective To develop a mixed fruit beverage from strawberry, blackberry, gooseberry and purple passion fruit, fortified with iron for preschoolers. Materials and methods For the product development, four fruits were selected and characterized. To establish the beverage formulation, an orthogonal experimental design L825 was performed, evaluating the sensory acceptance as the response variable. Finally, the selected product was characterized by determining the content of iron and vitamin C. Results The eight prototypes obtained during the development of the beverage formulation accomplished the requirements of the Colombian law. The final prototype had a fruit content of 36.7 wt% and an iron intake value of 40 wt%, in a portion of 250 ml. Conclusions the four fruits studied can be used for the development of iron-fortified beverages, with an important contribution of vitamin C, as a nutritional strategy to prevent the deficiencies of this mineral in children.