COMPARISON OF PERCEIVED WEIGHT AS IDEAL AGAINST IDEAL BODY WEIGHT FORMULAS AND BODY MASS INDEX OF 22 KG/M2 IN YOUNG ADULT WOMEN.

SUMMARYIntroduction: Formulas of ideal body weight (IBW) including the body mass index (BMI) of 22 kg/m2 are used under the assumption to provide a healthy weight. Objective: We compare the perceived ideal body weight (PIBW) with the calculated IBW by formulas and the BMI of 22. Methods: We recruited 705 women (20-25 y). Six common formulas and 2 published equations by our team were used. Results: Group regression analysis determined that including the frame size improves the agreement of formulas of Robinson et al, Hammond and Hamwi with the PIBW (p>0.05). Individually, the concordance analysis (higher % of differences <2 kg: PIBW - IBW by formula), determined that for a measured BMI <20, only the Faspyn 1 formula needs to be adjusted by frame size; while Robinson et al, Hammond, Tokunaga (BMI of 22), Faspyn 2 (BMI of 22) and Broca, are equivalent with the PIBW in different intervals of BMI. Conclusions: According to the BMI perceived as overweight (23.8 kg/m2) and perceived as ideal (21.1 kg/m2), caution is suggested when using the IBW formulas for BMI of 22 as a diagnosis. The IBW formulas and BMI of 22 does not necessarily represent a desirable or aesthetic weight. Comparación del peso percibido como ideal con fórmulas de peso ideal y el IMC de 22 kg/m2 en mujeres jóvenes.RESUMEN Introducción: El peso ideal calculado con fórmulas (PIF) y con el índice de masa corporal (IMC) de 22 kg/m2 se emplea bajo el supuesto de proporcionar un peso saludable o estético. Objetivo: Comparar el peso percibido como ideal (PPI) contra el PIF y del IMC de 22. Métodos: Se reclutaron 705 mujeres (20-25 años). Empleamos seis fórmulas comunes y 2 publicadas previamente. Resultados: El análisis de regresión grupal determinó que incluir la complexión corporal mejora la concordancia de las fórmulas de Robinson et al, Hammond y Hamwi con el PPI (p>0.05). Individualmente, el análisis de concordancia (porcentaje mayor de diferencias <2 kg: PPI-PIF), determinó que para un IMC <20 kg/m2 solo la fórmula de Faspyn 1 debe ajustarse por la complexión corporal, mientras que las fórmulas de Robinson et al, Hammond, Tokunaga (IMC de 22), Faspyn 2 (IMC de 22) y Broca, son equivalentes con el PPI en diferentes intervalos de IMC. Conclusiones: de acuerdo con el IMC percibido como sobrepeso (23.8 kg/m2) y percibido como ideal (21.1 kg/m2), las fórmulas de peso ideal y el IMC de 22 deben ser usados con precaución en el diagnóstico de peso ideal ya que no necesariamente representan un peso deseable o estético.

Disordered eating behaviors in Mexican patients with and without type 2 diabetes mellitus / Conductas alimentarias de riesgo en pacientes mexicanos con y sin diabetes mellitus tipo 2

Abstract The aim of this work was to compare the distribution of disordered eating behaviors (DEB) in Mexican adult patients, with and without type 2 diabetes. A cross-sectional descriptive and comparative field research was carried out in a sample of 169 subjects (54% females; 46% males) with a mean age of 47.9 years. The sample was matched in two groups: patients with type 2 diabetes and patients without diabetes. DEB were assessed with a valid Mexican scale named EFRATA (Escala de Factores de Riesgo Asociados a Trastornos Alimentarios). Results confirmed significant differences in food and weight concern (t = 4.15, df 152.09, p = 0.000), normal eat- ing behavior (t = 4.03, df 151.45, p = 0.000) and emotional eating (t = 1.93, df 160.76, p < 0.05), EFRATA’s factors in which diabetic subjects obtained higher values in comparison with no dia- betic patients. Subjects without diabetes achieved higher value only in binge eating behavior with statistically significant difference (t=2.11, df 128.8, p<0.05) in contrast with diabetic patients. Since these findings have been open the possibility to propose specific strategies that encourage healthy eating behaviors, both in adult patients with and without diabetes.   Resumen El objetivo de este estudio consistió en comparar la distribución de conductas alimentarias de riesgo en pacientes mexicanos adultos con y sin diabetes tipo 2. Se efectuó un estudio de campo de tipo descriptivo y comparativo en una muestra de 169 sujetos (54% mujeres; 46% hombres) con una media de edad de 47,9 años. Los sujetos fueron divididos en 2 grupos: pacientes con diabetes y pacientes sin diabetes. Para medir las conductas alimentarias de riesgo se empleó la Escala de Factores de Riesgo Asociados a Trastornos Alimentarios (EFRATA). Los resultados confirmaron diferencias significativas en preocupación por el peso y la comida (t=4,15, df 152,09, p=0,000), conducta alimentaria normal (t=4,03, df 151,45, p=0,000) y en comer por compensación psicológica (t = 1,93, df 160,76, p < 0,05), factores de la EFRATA en los que los pacientes diabéticos registraron valores más altos. En contraste con los pacientes diabéticos, los sujetos sin diabetes alcanzaron el valor más alto con diferencia estadísticamente significativa en el factor comer compulsivo (t = 2,11, df 128,8, p < 0,05). A partir de estos hallazgos se abre la posibilidad de proponer estrategias puntuales que favorezcan conductas alimentarias saludables, tanto para pacientes adultos diabéticos como sin diabetes.

Disordered eating behaviors in Mexican patients with and without type 2 diabetes mellitus PALABRAS CLAVE

Abstract The aim of this work was to compare the distribution of disordered eating behaviors (DEB) in Mexican adult patients, with and without type 2 diabetes. A cross-sectional descriptive and comparative field research was carried out in a sample of 169 subjects (54% females; 46% males) with a mean age of 47.9 years. The sample was matched in two groups: patients with type 2 diabetes and patients without diabetes. DEB were assessed with a valid Mexican scale named EFRATA (Escala de Factores de Riesgo Asociados a Trastornos Alimentarios). Results confirmed significant differences in food and weight concern (t = 4.15, df 152.09, p = 0.000), normal eating behavior (t = 4.03, df 151.45, p = 0.000) and emotional eating (t = 1.93, df 160.76, p &lt; 0.05), EFRATA&apos;s factors in which diabetic subjects obtained higher values in comparison with no diabetic patients. Subjects without diabetes achieved higher value only in binge eating behavior with statistically significant difference (t = 2.11, df 128.8, p &lt; 0.05) in contrast with diabetic patients. Since these findings have been open the possibility to propose specific strategies that encourage healthy eating behaviors, both in adult patients with and without diabetes. PALABRAS CLAVE Diabetes tipo 2; Conductas alimentarias de riesgo; Adultos; México Conductas alimentarias de riesgo en pacientes mexicanos con y sin diabetes mellitus tipo 2 Resumen El objetivo de este estudio consistió en comparar la distribución de conductas alimentarias de riesgo en pacientes mexicanos adultos con y sin diabetes tipo 2. Se efectuó un estudio de campo de tipo descriptivo y comparativo en una muestra de 169 sujetos (54% mujeres; 46% hombres) con una media de edad de 47,9 años. Los sujetos fueron divididos en 2 grupos: pacientes con diabetes y pacientes sin diabetes. Para medir las conductas alimentarias de riesgo se empleó la Escala de Factores de Riesgo Asociados a Trastornos Alimentarios (EFRATA). Los resultados confirmaron diferencias significativas en preocupación por el peso y la comida (t = 4,15, df 152,09, p = 0,000), conducta alimentaria normal (t = 4,03, df 151,45, p = 0,000) y en comer por compensación psicológica (t = 1,93, df 160,76, p &lt; 0,05), factores de la EFRATA en los que los pacientes diabéticos registraron valores más altos. En contraste con los pacientes diabéticos, los sujetos sin diabetes alcanzaron el valor más alto con diferencia estadística-mente significativa en el factor comer compulsivo (t = 2,11, df 128,8, p &lt; 0,05). A partir de estos hallazgos se abre la posibilidad de proponer estrategias puntuales que favorezcan conductas alimentarias saludables, tanto para pacientes adultos diabéticos como sin diabetes. Derechos Reservados © 2015 Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala. Este es un artículo de acceso abierto distribuido bajo los términos de la Licencia Creative Commons CC BY-NC-ND 4.0

Preservation of the crude avocado oil with electric field treatment

The effect of an electric field (EF) application on crude avocado oils samples was evaluated and presented. Polyphenol oxidase enzyme in avocado pulp is inactivated by the treatment of EF, the conditions of the treatment are a square voltage 9 kV cm-1 with a frequency of 60 Hz for 3 min. The aim of this study was to analyze the effect of the EF as a preservation method on crude avocado oil. EF is directly applied on avocado pulp and oil was extracted. The oil is stored in a closed container at room temperature and analyzed at different periods of time with the Fourier transform infrared spectroscopy technique in the mid infrared region. Chemical values like acidity, peroxide and iodine are also reported. The fatty acid composition in avocado oils is not substantially modified by the EF during the storage. EF treatment may decrease the rate of oxidation reaction of unsaturated fatty acids extending the shelf life of avocado oil

Opuntia ficus-indica L. Mill Residues—Properties and Application Possibilities in Food Supplements

Recently, industry has been focusing on the development of new products made from food by-products in order to reduce and take advantage of food wastes. The objective of this study was to evaluate tablet formulations developed by mixing two commercial excipients, microcrystalline cellulose (M) and α-lactose-monohydrate (L), added with powder from residues (mesocarp and pericarp) of green and red (G and R) cactus pear fruit (Opuntia ficus-indica L. Mill), having the following formulations: green with microcrystalline cellulose (GM), green with lactose (GL), red with microcrystalline cellulose (RM), and red with lactose (RL). The results showed lower disintegration times for the tablets with microcrystalline cellulose. The fiber functional properties presented good values for lipid and water holding capacity. There was a higher total phenolic content (TPC) in formulations with green cactus pear residue powder with microcrystalline cellulose and lactose (GM and GL, respectively), but the DPPH and ferric reducing/antioxidant power (FRAP) values were higher in the formulations with red cactus pear residues (RM and RL), while ABTS values were similar among all formulations. In conclusion, tablets made from Opuntia residues are proposed as a product of interest for the food supplement industry because of the good quality parameters and the functional and antioxidant properties that they provide

Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics

Gut microbiota is a group of microorganisms that are deposited throughout the entire gastrointestinal tract. Currently, thanks to genomic tools, studies of gut microbiota have pointed towards the understanding of the metabolism of important bacteria that are not cultivable and their relationship with human homeostasis. Alterations in the composition of gut microbiota could explain, at least in part, some epidemics, such as diabetes and obesity. Likewise, dysbiosis has been associated with gastrointestinal disorders, neurodegenerative diseases, and even cancer. That is why several studies have recently been focused on the direct relationship that these types of conditions have with the specific composition of gut microbiota, as in the case of the microbiota–intestine–brain axis. In the same way, the control of microbiota is related to the diet. Therefore, this review highlights the importance of gut microbiota, from its composition to its relationship with the human health–disease condition, as well as emphasizes the effect of probiotic and prebiotic consumption on the balance of its composition