RESUMO
Antecedentes: Las enfermedades no transmisibles siguen siendo un problema creciente en el mundo, sobre todo en los países de mediano y bajo ingresos. Los programas de intervención comunitaria se enfocan en su disminución mediante cambios en estilos de vida más saludables. Objetivos: Analizar la tendencia del programa de intervención en actividad física y nutrición, como estrategia para mejorar las dislipidemias y glucemia en los participantes del proyecto DemoMinga. Materiales y métodos: Estudio con enfoque cuantitativo. Diseño de investigación acción participativa, de carácter longitudinal, prospectivo. La población estuvo constituida por los participantes del Proyecto DemoMinga. Se determinó en cada participante: colesterol total, triglicéridos y glucemia en ayunas. Las muestras fueron procesadas en el Centro de Investigaciones Médicas de la FACISA-UNE. Se determinaron indicadores de tendencia central (mediana) de cada una de las variables. Resultados: Hubo mayor participación del sexo femenino, con predominio de personas con menos de 45 años. Las mediciones químicas arrojaron una tendencia de disminución a partir del quinto año de intervención, con talleres de cocina saludable incluyendo uso de aceite alto oleico, y actividad física. Sin embargo, la prueba no arrojó diferencias significativas de las mediciones entre la línea de base y el corte a los 6 años. Conclusión: El estudio resalta la importancia de los programas de intervención mediante terapias integrales para la promoción y prevención de las enfermedades cardiometabólicas a largo plazo.
Background: Non-communicable diseases remain a growing problem worldwide, especially in middle and low-income countries. Community intervention programs are focused on reducing their prevalence through promoting healthier lifestyle changes. Objectives: To analyze the trend of the physical activity and nutrition intervention program as a strategy to improve dyslipidemia and glycemia among participants of the DemoMinga project. Materials and methods: This study employed a quantitative approach with a participatory action research design, characterized as longitudinal and prospective. The population consisted of participants from the DemoMinga Project. For each participant, total cholesterol, triglycerides, and fasting glycemia were measured. Samples were processed at the Medical Research Center of FACISA-UNE. Indicators of central tendency (median) were determined for each of the variables. Results: There was a higher participation of females, with a predominance of individuals under the age of 45. Chemical measurements showed a decreasing trend starting from the fifth year of intervention, involving healthy cooking workshops that included the use of high oleic oil and physical activity. However, the test did not yield significant differences in measurements between the baseline and the 6-year cutoff. Conclusion: The study highlights the significance of intervention programs using comprehensive therapies for the long-term promotion and prevention of cardiometabolic diseases.
RESUMO
Antecedentes: Las enfermedades no transmisibles siguen siendo un problema creciente en el mundo, sobre todo en los países de mediano y bajo ingresos. Los programas de intervención comunitaria se enfocan en su disminución mediante cambios en estilos de vida más saludables. Objetivos: Analizar la tendencia del programa de intervención en actividad física y nutrición, como estrategia para mejorar las dislipidemias y glucemia en los participantes del proyecto DemoMinga. Materiales y métodos: Estudio con enfoque cuantitativo. Diseño de investigación acción participativa, de carácter longitudinal, prospectivo. La población estuvo constituida por los participantes del Proyecto DemoMinga. Se determinó en cada participante: colesterol total, triglicéridos y glucemia en ayunas. Las muestras fueron procesadas en el Centro de Investigaciones Médicas de la FACISA-UNE. Se determinaron indicadores de tendencia central (mediana) de cada una de las variables. Resultados: Hubo mayor participación del sexo femenino, con predominio de personas con menos de 45 años. Las mediciones químicas arrojaron una tendencia de disminución a partir del quinto año de intervención, con talleres de cocina saludable incluyendo uso de aceite alto oleico, y actividad física. Sin embargo, la prueba no arrojó diferencias significativas de las mediciones entre la línea de base y el corte a los 6 años. Conclusión: El estudio resalta la importancia de los programas de intervención mediante terapias integrales para la promoción y prevención de las enfermedades cardiometabólicas a largo plazo.
Background: Non-communicable diseases remain a growing problem worldwide, especially in middle and low-income countries. Community intervention programs are focused on reducing their prevalence through promoting healthier lifestyle changes. Objectives: To analyze the trend of the physical activity and nutrition intervention program as a strategy to improve dyslipidemia and glycemia among participants of the DemoMinga project. Materials and methods: This study employed a quantitative approach with a participatory action research design, characterized as longitudinal and prospective. The population consisted of participants from the DemoMinga Project. For each participant, total cholesterol, triglycerides, and fasting glycemia were measured. Samples were processed at the Medical Research Center of FACISA-UNE. Indicators of central tendency (median) were determined for each of the variables. Results: There was a higher participation of females, with a predominance of individuals under the age of 45. Chemical measurements showed a decreasing trend starting from the fifth year of intervention, involving healthy cooking workshops that included the use of high oleic oil and physical activity. However, the test did not yield significant differences in measurements between the baseline and the 6-year cutoff. Conclusion: The study highlights the significance of intervention programs using comprehensive therapies for the long-term promotion and prevention of cardiometabolic diseases.
RESUMO
Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking loss decreased with increasing the pork back fat replacement by oleogel. The reformulation increased the proportion of oleic acid within the lipid fraction by up to 20% and decreased the proportion of linoleic acid by up to 10%, with no changes in the oxidative stability. The acceptance and the sensory profile of the samples were not affected by the substitution of up to 50% of pork back fat by oleogel. Thus, the results showed that it is possible to produce Bologna-type sausages with reduced fat (~16% fat, ~29% reduction), cholesterol (40â¯mg, ~10% reduction), and energy value (~210â¯kcal/100â¯g, ~21% reduction) and with healthier lipid profile using oleogel from HOSO.
Assuntos
Produtos da Carne/análise , Ácido Oleico/análise , Adolescente , Adulto , Idoso , Animais , Comportamento do Consumidor , Culinária , Substitutos da Gordura/análise , Feminino , Humanos , Ácido Linoleico/análise , Masculino , Pessoa de Meia-Idade , Compostos Orgânicos , Óleo de Girassol , Suínos , PaladarRESUMO
As gorduras ricas em ácidos graxos saturados e/ou trans são ingredientes que brindam propriedades nos alimentos como textura, fusão e estabilidade. Porém, a relação entre seu consumo e enfermidades cardiovasculares, força a busca de novas alternativas. Uma alternativa potencial são os oleogéis, pois são um material plástico e com melhor balanço lipídico, do ponto de vista nutricional. Os oleogéis são sistemas coloidais onde uma fase orgânica líquida, representada por um óleo, é imobilizada por uma rede sólida tridimensional formada por agentes estruturantes. Atualmente, tem sido estudados oleogéis conformados com variados agentes estruturantes, com o intuito de encontrar a melhor opção. Além disso, alguns estudos indicam que o uso combinado de dois ou mais agentes estruturantes pode resultar no aumento de seu potencial de estruturação de óleos ou na possibilidade de customizar as propriedades adequadas para produção alimentar. Assim, o objetivo deste estudo é avaliar a interação entre os componentes de oleogéis preparados com óleo de girassol alto oleico (HOSO), como base lipídica, e combinações de cera de candelilla (CW) e monoestearato de sorbitana (SMS), como agentes estruturantes. A avaliação dos oleogéis por meio dos diagramas de fases e a consistência, mostrou que há uma sinergia entre os componentes, na concentração de 8 e 4% de agentes estruturantes e 79-89% de cera de candelilla. Estes oleogéis mistos tiveram uma faixa de fusão maior do que os oleogéis não mistos. Sugerindo a construição de cristais mais estáveis, que demoraram mais tempo em fundir. A capacidade de retenção de óleo se mostrou adequada (99%) nas amostras contendo mais de 1% de agentes estruturantes e com mais de 40% de Cera de Candelilla. Nas imagens obtidas por PLM, foi observada uma variedade de tamanho de cristais, sugerindo que cada componente do oleogel formou um tipo de cristal. Com a elaboração de bigéis, foi notado que, para obter um produto satisfatoriamente espalhável ou para observar o aumento de sua consistência em comparação com o oleogel isoladamente, é necessária uma concentração maior do que 4% de agentes estruturantes no oleogel e/ou a adição de menos de 20% de água na formulação total. A estabilidade dos bigéis foi beneficiada pela goma xantana e pela mistura de 2:1 de goma xantana e goma guar na concentração de 0,3%. Dessa forma, o desenvolvimento de alimentos com teores reduzidos de gorduras saturadas e ao mesmo tempo livres de gorduras trans se faz possível com a formulação de oleogéis, o que poderá contribuir para melhorar a qualidade nutricional dos alimentos industrializados oferecidos à população
Fats rich in saturated and / or trans fatty acids provide properties in food such as texture, fusion and stability. But, since those fats increase cardiovascular disease risk, alternatives have been searched. A potential alternative is oleogels, as they are a plastic material with better lipid balance from a nutritional point of view. Oleogels are colloidal systems where a liquid organic phase, represented by an oil, is immobilized by a three-dimensional solid network formed by structuring agents. Currently, oleogels conformed with various structuring agents have been studied in order to find the best option. In addition, some studies indicate that the combined use of two or more structuring agents may result in increased oil structuring potential or the possibility of customizing the properties suitable for food production. Thus, the aim of this study is to evaluate the interaction between the components of oleogels prepared with high oleic sunflower oil (HOSO) as a lipid base and combinations of candelilla wax (CW) and sorbitan monostearate (SMS) as structuring agents. The evaluation of oleogels by phase diagrams and consistency (Yield value) showed that there is a synergy between the components, in the concentration of 8 and 4% of structuring agents and 79-89% of candelilla wax. These mixed oleogels had a higher melting range than unmixed oleogels. Suggesting the construction of more stable crystals, which took longer to fuse. Oil binding capacity was adequate (99%) in samples containing more than 1% of structuring agents and over 40% of candelilla wax. In the PLM images, a variety of crystal sizes were observed, suggesting that each oleogel component formed a crystal type. With the elaboration of bigels, it was noted that in order to obtain a satisfactorily spreadable product or to observe the increase of its consistency compared to the oleogel alone, a concentration greater than 4% of structuring agents in the oleogel and / or the addition of less than 20% water in the total formulation. The stability of the bigels was benefited by xanthan gum and the 2: 1 mixture of xanthan gum and guar gum at a concentration of 0.3%.Thus, the development of foods with reduced levels of saturated fat and at the same time free of trans fats is possible with the formulation of oleogels, which may contribute to improve the nutritional quality of processed foods offered to the population
Assuntos
Óleos de Plantas/análise , Óleo de Girassol/farmacologia , Ceras , Rhizophoraceae/classificação , Ácidos Graxos transRESUMO
The nutritional and organoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes or chemicals. Enzymatic interesterification processes are preferred due the regiospecific outcome. Traditionally, monitoring of distribution of fatty acids (FA) in glycerol backbone is performed by enzymatic and chromatographic methods that are time-consuming, involving a series of chemical manipulations employing large volumes of organic solvents. Alternatively, carbon-13 nuclear magnetic resonance ((13)C NMR) is a fast and reliable technique that could be applied to determine the saturated and unsaturated FA distribution of the triacylglycerols (TAGs) present in high oleic sunflower oil (SO) and fully hydrogenated high oleic sunflower oil (HSO) blends and their interesterification products. The enzymatic interesterification was conducted employing the immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM), the results show that the process was not completely regiospecific at sn-1,3 positions, due to the spontaneous acyl migration from position sn-2 to sn-1,3.
Assuntos
Ácidos Graxos Insaturados/química , Ácidos Graxos/química , Óleos de Plantas/análise , Triglicerídeos/química , Ascomicetos/enzimologia , Isótopos de Carbono/química , Catálise , Enzimas Imobilizadas/química , Esterificação , Análise de Fourier , Hidrogênio , Hidrogenação , Lipase/química , Espectroscopia de Ressonância Magnética , Solventes/química , Estereoisomerismo , Óleo de GirassolRESUMO
Tristearin solid lipid nanoparticles and tristearin/high oleic sunflower oil nanostructured lipid carriers were produced by solvent displacement method. All conditions allowed forming polydisperse particles within nanometric range and the presence of high oleic sunflower oil did not affect the particles mean size. Nevertheless, incorporation of ß-carotene reduced the particles polydispersity. Thermograms of solid lipid nanoparticles and nanostructured lipid carriers showed that sunflower oil generated a crystal order disturbance, since nanoparticles with less-organized lipid matrix were produced. Nanostructured lipid carriers exhibited an improvement of ß-carotene loading capacity when compared with solid lipid nanoparticles, which enhanced with the increasing of high oleic sunflower oil content. Although total ß-carotene degradation was similar for all systems, color analysis showed that the degradation of encapsulated ß-carotene was lower for high sunflower oil content. Nanostructured lipid carriers exhibited advantages over the solid lipid nanoparticles, such as enhanced drug loading capacity and prevention of drug expulsion, which makes this a versatile delivery system for food applications.