Cuando los precios suben, el consumo de alimentos ultraprocesados aumenta (y perdemos salud)

Artículo de divulgación publicado en The Conversation España el día 21/09/2022.Si abusamos de los ultraprocesados no es solo porque elegimos mal sino, en gran medida, porque sus precios son mucho más bajos que los de los alimentos frescos. El problema es que esta tendencia tiene implicaciones graves para la salud.N

The value of the "ultra-processed food" concept in public health

EditorialS

Cardiac-surgery associated acute kidney injury requiring renal replacement therapy. A Spanish retrospective case-cohort study

Acute kidney injury is among the most serious complications after cardiac surgery and is associated with an impaired outcome. Multiple factors may concur in the development of this disease. Moreover, severe renal failure requiring renal replacement therapy (RRT) presents a high mortality rate. Consequently, we studied a Spanish cohort of patients to assess the risk factors for RRT in cardiac surgery-associated acute kidney injury (CSA-AKI). METHODS: A retrospective case-cohort study in 24 Spanish hospitals. All cases of RRT after cardiac surgery in 2007 were matched in a crude ratio of 1:4 consecutive patients based on age, sex, treated in the same year, at the same hospital and by the same group of surgeons. RESULTS: We analyzed the data from 864 patients enrolled in 2007. In multivariate analysis, severe acute kidney injury requiring postoperative RRT was significantly associated with the following variables: lower glomerular filtration rates, less basal haemoglobin, lower left ventricular ejection fraction, diabetes, prior diuretic treatment, urgent surgery, longer aortic cross clamp times, intraoperative administration of aprotinin, and increased number of packed red blood cells (PRBC) transfused. When we conducted a propensity analysis using best-matched of 137 available pairs of patients, prior diuretic treatment, longer aortic cross clamp times and number of PRBC transfused were significantly associated with CSA-AKI.Patients requiring RRT needed longer hospital stays, and suffered higher mortality rates. CONCLUSION: Cardiac-surgery associated acute kidney injury requiring RRT is associated with worse outcomes. For this reason, modifiable risk factors should be optimised and higher risk patients for acute kidney injury should be identified before undertaking cardiac surgery

Environmental Impact of Dietary Choices: Role of the Mediterranean and Other Dietary Patterns in an Italian Cohort

Background: Current scientific literature suggests healthy dietary patterns may have less environmental impact than current consumption patterns, but most of the studies rely on theoretical modeling. The aim of this study was to assess the impact on resources (land, water, and energy) use and greenhouse gas (GHG) emissions of healthy dietary patterns in a sample of Italian adults. Methods: Participants (n = 1806) were recruited through random sampling in the city of Catania, southern Italy. Dietary consumption was assessed through a validated food frequency questionnaire (FFQ); dietary patterns were calculated through dietary scores. The specific environmental footprints of food item production/processing were obtained from various available life-cycle assessments; a sustainability score was created based on the impact of the four environmental components calculated. Results: The contribution of major food groups to the environmental footprint showed that animal products (dairy, egg, meat, and fish) represented more than half of the impact on GHG emissions and energy requirements; meat products were the stronger contributors to GHG emissions and water use, while dairy products to energy use, and cereals to land use. All patterns investigated, with the exception of the Dietary Approach to Stop Hypertension (DASH), were linearly associated with the sustainability score. Among the components, higher adherence to the Mediterranean diet and Alternate Diet Quality Index (AHEI) was associated with lower GHG emissions, dietary quality index-international (DQI-I) with land use, while Nordic diet with land and water use. Conclusions: In conclusion, the adoption of healthy dietary patterns involves less use of natural resources and GHG emissions, representing eco-friendlier options in Italian adults

Smoking Status, Changes in Smoking Status and Health-Related Quality of Life: Findings from the SUN (“Seguimiento Universidad de Navarra”) Cohort

We aimed to evaluate the association between smoking, changes in smoking, and quality of life in a cohort of Spanish university graduates. Smoking habits were self-reported at baseline and four years later. Quality of life was assessed using the Short Form-36 (SF-36) at year 4. Statistical differences in SF-36 scores between groups were determined using ANCOVA with age and sex as covariates. Out of 5,234 eligible participants over 2000–2006, there were 2,639 non-smoker participants, 1,419 ex-smokers, and 1,048 smokers. Within the previous four years, 435 participants became recent quitters and 205 starters. Comparing smoking and health status in year 4, non-smokers showed better scores than the other categories of ever smoking in all dimensions except in the vitality scale value, which was similar in non-smokers and in those smoking less than 15 cigarettes/day. Comparing changes in smoking and health in year 4, continuing smokers had statistically significant worse scores than non-smokers in general health, social functioning, role-emotional and mental health, whereas recent quitters showed statistically significant improvements in role-emotional and mental health over those who had continued smoking or those who became smokers. Our findings support a dose-response relationship between cigarette consumption and a worse quality of life in general and mental health in particular. They also support that changes in smoking have an impact on health

Soup consumption is associated with a lower dietary energy density and a better diet quality in US adults

Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19–64 years who participated in the National Health and Nutrition Examination Surveys during 2003–8 were included in the study. Soup consumers were identified from the first dietary recall using the United States Department of Agriculture food codes and combination food type from the dietary data. Compared with non-consumers (n 9307), soup consumers (n 1291) had a lower body weight (P¼0·002), a lower waist circumference (P¼0·001) and a trend towards a lower total energy intake (P¼0·087). Soup consumption was associated with a lower dietary ED (P,0·001); this was independent of whether data on beverage or water consumption were included. Diet quality, as measured by the Healthy Eating Index 2005, was signifi- cantly better in soup consumers (P¼0·008). Soup consumption was also associated with a reduced intake of total fat and an increased intake of protein, carbohydrate and dietary fibre, as well as several vitamins and minerals (P,0·05 for all). However, it was also associated with a higher intake of Na (P,0·001). The relationship between soup consumption and body weight could be due to a reduced dietary ED and an improved diet quality. Consumers need to pay attention to their Na intake and choose low-Na products for a healthier diet