Racism as a determinant of health: a systematic review and meta-analysis

Despite a growing body of epidemiological evidence in recent years documenting the health impacts of racism, the cumulative evidence base has yet to be synthesized in a comprehensive meta-analysis focused specifically on racism as a determinant of health. This meta-analysis reviewed the literature focusing on the relationship between reported racism and mental and physical health outcomes. Data from 293 studies reported in 333 articles published between 1983 and 2013, and conducted predominately in the U.S., were analysed using random effects models and mean weighted effect sizes. Racism was associated with poorer mental health (negative mental health: r = -.23, 95% CI [-.24,-.21], k = 227; positive mental health: r = -.13, 95% CI [-.16,-.10], k = 113), including depression, anxiety, psychological stress and various other outcomes. Racism was also associated with poorer general health (r = -.13 (95% CI [-.18,-.09], k = 30), and poorer physical health (r = -.09, 95% CI [-.12,-.06], k = 50). Moderation effects were found for some outcomes with regard to study and exposure characteristics. Effect sizes of racism on mental health were stronger in cross-sectional compared with longitudinal data and in non-representative samples compared with representative samples. Age, sex, birthplace and education level did not moderate the effects of racism on health. Ethnicity significantly moderated the effect of racism on negative mental health and physical health: the association between racism and negative mental health was significantly stronger for Asian American and Latino(a) American participants compared with African American participants, and the association between racism and physical health was significantly stronger for Latino(a) American participants compared with African American participants.<br /

Microbial oils as nutraceuticals and animal feeds

45 p.-5 fig.-3 tab.Lipids and oils are produced by all single-cell organisms for essential structural and functional roles; however, the term single cell oils (SCOs) is mainly restricted to describe the lipids produced by a limited number of oleaginous microorganisms (archaea, bacteria, yeast, fungi, and microalgae) with oil contents higher than 20% of biomass weigh. SCOs have different fatty acid compositions from those of plant seed or fish oils and are nowadays considered as new sources of nutraceuticals and animal feeds. In spite of the current commercial success of some SCOs, the development of more efficient microbial fermentation processes and the possibility of manipulating by systems metabolic engineering the lipid composition of cells require new biotechnological strategies to obtain high yields of the desired SCOs. Understanding the synthesis and regulatory mechanisms involved in the production of SCOs is fundamental to eliminate the metabolic bottlenecks that impair achieving high oil yields.This chapter is supported by grants from the Community of Madrid and the Structural Funds of the European Union (Ref: S2013/ABI2783 (INSPIRA1-CM)), the Ministry of Economy, the Industry and Competitiveness (Ref: RTC-2016-4860-2; Ref: BFU2014-55534-C2-1-P), and the Intramural Program of the CSIC (Ref: 201420E086) and the H2020 FET-OPEN program (LIAR: Ref 686585).Peer reviewe