Associa??o entre o consumo de polifen?is e hipertens?o arterial sist?mica em participantes da Coorte de Universidades Mineiras (Projeto CUME).

Programa de P?s-Gradua??o em Sa?de e Nutri??o. Escola de Nutri??o, Universidade Federal de Ouro Preto.Introdu??o e objetivo: As doen?as cardiovasculares (DCV) foram as principais causas de ?bito no mundo no per?odo de 2000 a 2012, segundo dados da Organiza??o Mundial da Sa?de. As DCV t?m como principal fator de risco a Hipertens?o Arterial Sist?mica (HAS) que afeta mais de 40% dos adultos no mundo e ? a principal causa global para morte ou invalidez. Estudos epidemiol?gicos mostraram associa??es entre consumo de polifen?is, metab?litos das plantas que atuam como fator de prote??o em processos inflamat?rios, e a redu??o de risco de DCV. No entanto, pouco se sabe se o consumo de polifen?is pode reduzir o risco de hipertens?o, especificamente. O presente trabalho tem o objetivo de avaliar a associa??o entre o consumo de polifen?is da dieta e a preval?ncia e incid?ncia de HAS, e varia??o da press?o arterial (PA), em participantes da Coorte de Universidades Mineiras (Projeto CUME). Metodologia: A amostra foi composta por 4130 graduados e p?s-graduados entre os anos de 1994 e 2017 em cinco universidades p?blicas de Minas Gerais na linha de base e 1799 indiv?duos no primeiro seguimento (2 anos) que responderam a um question?rio online contemplando quest?es socioecon?micas e demogr?ficas, de estilo de vida e condi??es de sa?de. O consumo alimentar, foi avaliado utilizando um Question?rio de Frequ?ncia de Consumo Alimentar e a deriva??o da ingest?o de polifen?is por meio do banco de dados Phenol Explorer. O consumo de polifen?is foi categorizado em quintis para as an?lises. A vari?vel dependente do presente estudo, presen?a de HAS, foi estabelecida com base na declara??o do participante de ter tido diagn?stico m?dico da doen?a, uso de medicamentos anti-hipertensivos ou valores de press?o arterial sist?lica ? 140mmHg ou press?o arterial diast?lica ? 90mmHg. A varia??o da press?o foi calculada subtraindo os valores da PA dos anos de 2016 e 2018 e classificando-as como diminui??o ou aumento da PA durante o seguimento. As associa??es entre o consumo de polifen?is totais, suas classes e subclasses com a HAS foi avaliada por meio de Regress?o Log?stica (OR) para an?lises transversais e Regress?o de Cox (HR) para as longitudinais. Resultados: A preval?ncia de hipertens?o foi associada ao sexo masculino, idade ? 40 anos, ter p?s-gradua??o, ter forma??o em cursos que n?o da ?rea da sa?de, situa??o profissional relacionada ? presen?a de renda, inatividade f?sica, excesso de peso, ter hist?ria familiar de HAS, de acidente vascular cerebral (AVC) e de infarto agudo do mioc?rdio (IAM), e renda individual e familiar de dez sal?rios m?nimos ou mais, sendo que para incid?ncia de HAS a associa??o ocorreu para renda familiar entre cinco e dez sal?rios m?nimos e renda individual de dez sal?rios m?nimos ou mais, parar ou diminuir o h?bito de fumar e parar ou diminuir o uso de sal de adi??o. Caf?, oleaginosas (amendoim, nozes e castanhas) e leguminosas (feij?o e lentilha) foram os alimentos que mais contribu?ram para o consumo total de polifen?is. O consumo de flavon?is no segundo e quinto quintil (OR: 0,63; IC95%: 0,46 - 0,87 e OR: 0,68; IC95%: 0,50 - 0,93) e ?cidos fen?licos (OR: 0,72; IC95%: 0,51 - 1,00) foi inversamente associado ? preval?ncia de HAS na amostra. Ap?s dois anos de seguimento, os indiv?duos no terceiro quintil de consumo de estilbenos tiveram 58% menos risco de ter hipertens?o (HR: 0,42; IC95% 0,18 - 0,98) em compara??o com o primeiro quintil. Ao analisar a diferen?a de press?o arterial durante o seguimento, observou-se que indiv?duos no quarto quintil de lignanas possu?am 42% menos de chances (OR: 0,58; IC95% 0,35 ? 0,96) e os no segundo quintil de antocianinas tinham 40% menos de chances de terem a PAD aumentada (OR: 0,60; IC95% 0,36 ? 0,97) em compara??o com indiv?duos que consomem no primeiro quintil. Conclus?o: O consumo de flavon?is, ?cidos fen?licos e estilbenos, mas n?o de polifen?is totais, possui rela??o inversa com a preval?ncia e a incid?ncia de hipertens?o arterial sist?mica em adultos.Introduction and aim: Cardiovascular diseases (CVD) were the main causes of death in the world from 2000 to 2012, according to the World Health Organization. The main risk factor for CVD is Systemic Arterial Hypertension (SAH) that affects over 40% of adults worldwide and is the leading global cause of death or disability. Epidemiological studies have shown associations between consumption of polyphenols, plant metabolites that act as a protective factor in inflammatory processes, and reduced risk of CVD. However, little is known whether the consumption of polyphenols can specifically reduce the risk of hypertension. The present work aims to evaluate the association between dietary polyphenol consumption and the prevalence and incidence of SAH, and blood pressure (BP) variation, in participants of the Minas Gerais University Cohort (CUME Project). Methodology: The sample consisted of 4130 graduates and post-graduates between 1994 and 2017 at five public universities in Minas Gerais at the baseline and 1799 individuals in the first follow-up (2 years) who answered an online questionnaire covering socioeconomic issues and demographic, lifestyle and health conditions. Food consumption was assessed using a Food Consumption Frequency Questionnaire and the derivation of polyphenol intake through the Phenol Explorer database. The consumption of polyphenols was categorized into quintiles for analysis. The dependent variable of the present study, presence of SAH, was established based on the participant's declaration of having medical diagnosis of the disease, use of antihypertensive drugs or values for systolic blood pressure ? 140mmHg or diastolic blood pressure ? 90mmHg. The pressure variation was calculated by subtracting the BP values for the years 2016 and 2018 and classifying them as a decrease or increase in BP during the follow-up. The associations between the consumption of total polyphenols, their classes and subclasses with SAH were assessed using Logistic Regression (OR) for cross-sectional analyzes and Cox Regression (HR) for longitudinal ones. Results: The prevalence of hypertension was associated with men, age ? 40 years, having a postgraduate degree, graduate in courses other than in the health field, professional situation related to the presence of income, physical inactivity, overweight, having a history family of SAH, stroke and acute myocardial infarction, and individual and family income of ten minimum wages or more, and for SAH incidence the association occurred for family income between five and ten wages minimum and individual income of ten minimum wages or more, stop or decrease smoking and stop or decrease the use of added salt. Coffee, oilseeds (peanuts, walnuts and nuts) and legumes (beans and lentils) were the foods that contributed most to the total consumption of polyphenols. The consumption of flavonols, in the second and fifth quintile (OR: 0.63; 95% CI: 0.46 - 0.87 and OR: 0.68; 95% CI: 0.50 - 0.93) and phenolic acids (OR: 0.72; 95% CI %: 0.51 - 1.00) was inversely associated with the prevalence of SAH in the sample. After two years of follow-up, individuals in the third quintile of stilbene consumption had 58% less risk of having hypertension (HR: 0.42; 95% CI 0.18 - 0.98) compared to the first quintile. When analyzing the difference in blood pressure during the follow-up, it was observed that individuals in the fourth quintile of lignans had 42% less chances to have increased DBP (OR: 0.58; 95% CI 0.35 - 0.96) and those in the second quintile of anthocyanins were 40% less likely to have increased DBP (OR: 0.60; 95% CI 0.36 - 0.97) compared to individuals who consume in the first quintile. Conclusion: The consumption of flavonols, phenolic acids and stilbenes, but not total polyphenols, has an inverse relationship with the prevalence and incidence of systemic arterial hypertension in adults

COVID-Inconfidentes - SARS-CoV-2 seroprevalence in two Brazilian urban areas during the pandemic first wave: study protocol and initial results

Background: A population study is an important tool that can be used to understand the actual epidemiological scenario of the Covid-19 in different territories, identify its magnitude, understand its transmission dynamics, and its demographic, geographical, and social distribution. Objective: The aim of this study was to determine the prevalence and dynamics of SARS-CoV-2 infection in the population of two Brazilian cities during the pandemic first wave and subsequent socioeconomic and health effects. Materials & methods: This paper described the methodological procedures adopted and the prevalence of the SARS-CoV-2 infection in the population. A household survey was conducted between October and December 2020, in two historic cities of Brazil's mining region. Anti-SARS-CoV-2 antibody was detected using the Wondfo® rapid test. The face-to-face interview consisted of administration of a questionnaire containing registration data, sociodemographic and economic variables, living habits, general health condition, mental health, sleep habits, and eating and nutrition. Results: We evaluated 1,762 residents, of which 764 (43.4%) were in Mariana and 998 (56.6%) in Ouro Preto. For both cities, 51.9% of the interviewees were female, with a predominance of the age range 35 to 59 years old (47.2%). The prevalence of the SARS-CoV-2 infection was 5.5% in all cities, 6.2% in Ouro Preto, and 4.7% in Mariana. The prevalence was similar between cities (P>0.05). Conclusion: The study was effective in verifying the seroprevalence of infection by the virus and its findings will enable further analyses of the health conditions of the population related to social isolation and the risk of infection with SARS-CoV-2

Composi??o nutricional de dietas da moda publicadas em sites e blogs.

Objective To analyze quantitatively the diets available on blogs and websites. Methods The following 15 diets were analyzed: low-carb diet, gluten-free diet and intermittent fasting diet using the Virtual Nutri software program. The nutrients analyzed were as follows: carbohydrates, fi bers, proteins, lipids, iodine, sodium, calcium, magnesium, iron, zinc, manganese, phosphorus, selenium, vitamins A, C, B6, B12, D, niacin, and folate. The nutrient values were compared with the Dietary Reference Intake recommendation for adults between the ages of 19-50 years. The macronutrient adequacy percentage was based on a 2000-kcal diet for a healthy life, as recommended by the World Health Organization. Results It was observed that most of the composition of macro and micronutrients was lower than the one established by the World Health Organization and the Dietary Reference Intake recommendation for adults between the ages of 19-50 years. Conclusion Long-term dieting can be a risk factor for several defi ciency diseases and may endanger the health of individuals.Objetivo Analisar quantitativamente dietas dispon?veis em blogs e sites. M?todos Analisou-se 15 card?pios de dietas intituladas: Low Carb, Dieta Sem Gl?ten e Jejum Intermitente utilizando o software, Virtual Nutri. Os nutrientes analisados foram: carboidratos, fibras, prote?nas, lip?dios, iodo, s?dio, c?lcio, magn?sio, ferro, zinco, mangan?s, pot?ssio, f?sforo, cobre, sel?nio, vitaminas A, C, B6, B12, D, niacina e folato. Os nutrientes tiveram seus valores comparados com recomenda??es di?rias de ingest?o das Dietary Reference Intake para adultos da faixa et?ria de 19 a 50 anos. O percentual de adequa??o foi feito baseado em uma dieta de 2000kcal para indiv?duos saud?veis, de acordo com o preconizado pela Organiza??o Mundial da Sa?de. Resultados Observou-se que a maioria dos card?pios teve sua composi??o de macro e micronutrientes aqu?m do determinado pela Organiza??o Mundial da Sa?de e das recomenda??es das Dietary Reference Intake para adultos de 19 a 50 anos. Conclus?o O seguimento dessas dietas em longo prazo pode ser um fator de risco a diversas doen?as carenciais que pode trazer perigos ? sa?de dos indiv?duos

Acceptability test of spaghetti with garlic and oil cooked in combined oven and conventional stove.

Macarr?o ? um alimento apreciado e consumido pela popula??o brasileira devido ao f?cil preparo e viabilidade econ?mica. Por?m, o preparo do macarr?o em panel?es ? vapor gera perdas do produto, resultando em alto fator de corre??o e fora dos padr?es de identidade e qualidade (PIQ), situa??o esta que pode ser minimizada pelo uso do forno combinado. Forno combinado ? um equipamento proveniente da evolu??o e jun??o do forno de convec??o com o forno a vapor. Este possui cinco fun??es diferentes: regenera??o, banho-maria, vapor limpo, ar seco e combinado, que propiciam diversas possibilidades de coc??o. Soma-se a economia de tempo e espa?o, superior conserva??o do aspecto e sabor dos alimentos e diminui??o da perda de mat?ria prima no preparo. Sendo assim, na produ??o de refei??es coletivas, as empresas visam a qualidade do produto desde sua produ??o at? consumo, podem otimizar os processos de produ??o e elevar a qualidade do produto final. Um dos m?todos para se comprovar a efic?cia e vantagens do forno combinado, ? o teste de aceitabilidade (escala hed?nica de nove pontos). Realizamos um teste com 45 volunt?rios que mostrou uma melhor aceitabilidade da coc??o pelo forno combinado e analisamos as vantagens econ?micas deste m?todo.Noodles are foods appreciated and consumed by the Brazilian population due to the easy preparation and economic viability. However, the preparation of noodles in steam panels generates losses of the product, resulting in a high correction factor and out of the standards of identity and quality (PIQ), situation which can be minimized by the use of the combined oven. Combined oven is an equipment coming from the evolution and joining of the convection oven with the steam oven. It has five different functions: regeneration, water bath, clean steam, dry air and combined, which provide various cooking possibilities. It adds up to saving time and space, superior conservation of the appearance and taste of food and decrease of loss of material in the preparation. Therefore, in the production of collective meals, companies aim at the quality of the product from its production to intake, can optimize the production processes and raise the quality of the final product. One of the methods to prove the effectiveness and advantages of the combined oven is the acceptability test (nine point hedonic scale). We performed a test with 45 volunteers that showed a better acceptability of the baking in the combined oven and analyzed the economic advantages of this method