Composition of fatty acids in some fried food and frying oil and related factors in a college area of the city of Medellín-Colombia

ABSTRACT: Frying conditions affect fatty acids proportion in fried foods. Objective: To determine the effect of frying conditions on fatty acid composition: saturated, monounsaturated, polyunsaturated, and trans fatty acid in fried food and frying oils. Materials and methods: 22 food samples and their frying oils were collected in 4 restaurants, 4 coffee shops, and 3 street stalls placed at universities in Medellín, Colombia. Fatty acids composition was determined by gas chromatography after the frying. Oil composition was associated with frying conditions. Results: Palm oil was used in 7 places, soya oil in 2 and a mixture of vegetable oils was used in another 2 places. In fried potatoes, palm oil increased saturated fatty acid content and reduced polyunsaturated fatty acid content (p<0,05). Soya oil had a greater polyunsaturated and trans fatty acid content, and a lower saturated content (p=0,05), in all cases. In oils, saturated fatty acid were associated with present solids (p=0,03) and TFA were associated with hours/usage/day (p=0,02) and presences of solids (p=0,04). Frying conditions were inappropriate. Conclusion: Fatty acid distribution in fried potatoes depends of oil used for frying. Poor frying conditions affect saturated and trans fatty acid content in oil.RESUMEN: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en alimentos fritos y aceites de fritura. Materiales y métodos: se recolectaron 22 muestras de alimentos y sus aceites de fritura en cuatro restaurantes, cuatro cafeterías y tres puestos callejeros, de afluencia universitaria en Medellín-Colombia. Se determinó la composición de ácidos grasos mediante cromatografía de gases, luego de la fritura. La composición del aceite se relacionó con condiciones de fritura. Resultados: siete establecimientos usaban aceite de palma, dos de soya y dos mezcla de aceites vegetales. En papas fritas, el aceite de palma aumentó el contenido de saturados y disminuyó el de poliinsaturados (p<0,05). El aceite de soya presentó mayor contenido de poliinsaturados y trans y menor contenido de saturados (p=0,05) para todos los casos. En los aceites se asociaron saturados con sólidos presentes (p=0,03) y trans con horas/uso/día (p=0,02) y presencia de sólidos (p=0,04). Las condiciones de fritura fueron deficientes. Conclusión: la distribución de ácidos grasos en papas fritas depende del aceite usado. Las deficientes condiciones de fritura afectan la cantidad de ácidos grasos saturados y trans del aceite

Review of Technological Challenges in Personalised Medicine and Early Diagnosis of Neurodegenerative Disorders

Neurodegenerative disorders are characterised by progressive neuron loss in specific brain areas. The most common are Alzheimer’s disease and Parkinson’s disease; in both cases, diagnosis is based on clinical tests with limited capability to discriminate between similar neurodegenerative disorders and detect the early stages of the disease. It is common that by the time a patient is diagnosed with the disease, the level of neurodegeneration is already severe. Thus, it is critical to find new diagnostic methods that allow earlier and more accurate disease detection. This study reviews the methods available for the clinical diagnosis of neurodegenerative diseases and potentially interesting new technologies. Neuroimaging techniques are the most widely used in clinical practice, and new techniques such as magnetic resonance imaging (MRI) and positron emission tomography (PET) have significantly improved the diagnosis quality. Identifying biomarkers in peripheral samples such as blood or cerebrospinal fluid is a major focus of the current research on neurodegenerative diseases. The discovery of good markers could allow preventive screening to identify early or asymptomatic stages of the neurodegenerative process. These methods, in combination with artificial intelligence, could contribute to the generation of predictive models that will help clinicians in the early diagnosis, stratification, and prognostic assessment of patients, leading to improvements in patient treatment and quality of life.This publication is part of the Grant PID2 021-126434OB-I00 funded by MCIN/AEI/10.13039/501100011033 and ERDF A way of making Europe. It has also been funded by the Basque Government (IT1706-22 and PUE21-03) and the University of the Basque Country, UPV/EHU (GIU19/092 and COLAB20/07). This research was conducted in the scope of the Transborder Joint Laboratory (LTC) “non-motor Comorbidities in Parkinson’s Disease (CoMorPD)”

Profile of fatty acids in the most sold cooking oils in Medellin-Colombia

ABSTRACT: Fatty acids profile in cooking oils has repercussions on human health. Objective: To determine fatty acids profile in cooking oils used at home, before frying. Materials and methods: 14 different commercial oil brands (from olive, canola, sunflower oil, and mixtures) were selected according to sells reported by a hypermarket in Medellín-Colombia. Fatty acids profile was determined by gas chromatography and differences between oils were analyses. Results: Compared with other brands, mixture oils had the highest percentage of saturated fatty acid (16,9±1,5%) (p=0,02); olive and canola oils the highest percentage of monounsaturated, 78,1±0,4% and 62,4±0,7% respectively(p=0,01); mixtureandsunflower oils hadthe highest percentage of polyunsaturated, 54,7±2, 4% and 52,4±5,2 respectively (p=0,02). Palmitic (saturated), oleic (monounsaturated), and linoleic acids (polyunsaturated) were the predominant fatty acids found in all oils. Canola oil had the highest content of α-linolenic acid (8,1±1,5%) (p=0,04), the biggest relation between unsaturated and saturated fatty acids (12,0±0,1%) (p=0,02), and the lowest relation between linoleic and linolenic acid (2,4±0,4%) (p=0,02). Range of trans fatty acid content was 0,9±0,9 to 1,8±1,3% without differences between brands (p=0,17). Conclusions: Canola oils had the best fatty acid profile based on: α-linolenic content, unsaturated/saturated ratio and linoleic/ linolenic acid ratio.RESUMEN: Antecedentes: el perfil de ácidos grasos en los aceites de cocina tiene repercusiones en la salud humana. Objetivo: determinar el perfil de ácidos grasos de algunos aceites de empleo casero, previo uso. Materiales y métodos: se seleccionaron14 marcas comerciales de aceites (oliva, canola, girasol y mezclas de aceites) según las ventas reportadas en un hipermercado de MedellínColombia. El perfil de ácidos grasos se determinó por cromatografía de gases y se analizaron las diferencias entre los tipos de aceites. Resultados: comparando los tipos de aceites presentó mayor porcentaje de ácidos grasos saturados la mezcla de aceites (16,9±1,5%) (p=0,02), de monoinsaturados, oliva (78,1±0,4%) y canola (62,4±0,7%) (p=0,01) y de poliinsaturados, mezclas (54,7±2,4%) y girasol (52,4±5,2) (p=0,02). En todos los aceites los ácidos grasos predominantes fueron: de saturados el palmítico, de monoinsaturados el oleico y de poliinsaturados el linoleico. El aceite de canola mostró mayor aporte de α-linolénico (8,1±1,5%) (p=0,04), mayor relación insaturados/saturados (12,0±0,1%) (p=0,02) y menor linoleico/linolénico (2,4±0,4%) (p=0,02). El aporte de trans varió entre 0,9±0,9 y 1,8±1,3% sin diferencias significativas (p=0,17). Conclusiones: el aceite con mejor perfil de ácidos grasos, por el mayor aporte de α-linolénico, mayor relación insaturados/saturados y menor linoleico/linolénico fue el de canola

Content of total polar compounds in previously used cooking oils most marketed in Medellin (Colombia)

ABSTRACT: Concentration of polar compounds in cooking oils is an indicator of high temperatures damage and health risks. However, for some oils, the increase of those compounds is due to beneficial health substances. Although there is not an international standard, investigations report between 0,5-3,0% of polar compounds in previously used oil. Depending on the type of compound they may have beneficial or adverse effects. Objective: to determine total PC content in previously used cooking oils most marketed in Medellín (Colombia). Method and materials: 14 commercial brands of cooking oil were studied (olive, canola, sunflower and blended oils) and polar compound quantity was determined following IUPAC, 2000 methodology, with some modifications. Results: PC content was lower in canola oils (1,22±1,70), followed by sunflower oils (1,96±3,30). Olive and blended oils presented the highest content of PC (3,29±0,14 and 4,69±3,90 respectively). In 7 samples, PC content was higher than 3%. This percentage corresponded to olive, blended and one brand of sunflower oil. No significant differences were found among PC averages according to oil type and brand. Conclusion: the different types of cooking oil studied showed a percentage of CP within the range reported in the literature.RESUMEN: La concentración de compuestos polares en un aceite es un indicador de deterioro térmico del mismo y de riesgo para la salud, con excepción de algunos aceites en los cuales el aumento de dichos compuesto está dado por la presencia de sustancias benéficas para la salud. Aunque no existe una norma internacional, las investigaciones reportan entre 0,5-3,0% de compuestos polares para aceites previo uso, que dependiendo del compuesto pueden tener efectos benéficos o adversos. Objetivo: determinar el contenido de compuestos polares totales en aceites uso previo de mayor comercialización en Medellín (Colombia). Materiales y método: se analizaron 14 marcas comerciales de aceite (oliva, canola, girasol y mezclas) y se determinó la cantidad de compuestos polares según metodología IUPAC 2000, con modificaciones. Resultados: el contenido de compuestos polares fue menor en los aceites de canola (1,22±1,70), seguido por los de girasol (1,96±3,30). Los aceites de oliva y las mezclas de aceite fueron los de mayor contenido (3,29±0,14 y 4,69±3,90 respectivamente). En siete muestras, el contenido de estos fue mayor al 3%, y correspondió a los aceites de oliva, las mezclas y una marca de girasol. No se encontraron diferencias significativas entre los promedios según tipo de aceite y marcas. Conclusiones: los diferentes tipos de aceites estudiados presentaron un porcentaje de compuestos polares dentro del rango reportado en la literatura

Correction : Chaparro et al. Incidence, Clinical Characteristics and Management of Inflammatory Bowel Disease in Spain: Large-Scale Epidemiological Study. J. Clin. Med. 2021, 10, 2885

The authors wish to make the following corrections to this paper [...]

Incidence, Clinical Characteristics and Management of Inflammatory Bowel Disease in Spain : Large-Scale Epidemiological Study

(1) Aims: To assess the incidence of inflammatory bowel disease (IBD) in Spain, to describe the main epidemiological and clinical characteristics at diagnosis and the evolution of the disease, and to explore the use of drug treatments. (2) Methods: Prospective, population-based nationwide registry. Adult patients diagnosed with IBD-Crohn's disease (CD), ulcerative colitis (UC) or IBD unclassified (IBD-U)-during 2017 in Spain were included and were followed-up for 1 year. (3) Results: We identified 3611 incident cases of IBD diagnosed during 2017 in 108 hospitals covering over 22 million inhabitants. The overall incidence (cases/100,000 person-years) was 16 for IBD, 7.5 for CD, 8 for UC, and 0.5 for IBD-U; 53% of patients were male and median age was 43 years (interquartile range = 31-56 years). During a median 12-month follow-up, 34% of patients were treated with systemic steroids, 25% with immunomodulators, 15% with biologics and 5.6% underwent surgery. The percentage of patients under these treatments was significantly higher in CD than UC and IBD-U. Use of systemic steroids and biologics was significantly higher in hospitals with high resources. In total, 28% of patients were hospitalized (35% CD and 22% UC patients, p < 0.01). (4) Conclusion: The incidence of IBD in Spain is rather high and similar to that reported in Northern Europe. IBD patients require substantial therapeutic resources, which are greater in CD and in hospitals with high resources, and much higher than previously reported. One third of patients are hospitalized in the first year after diagnosis and a relevant proportion undergo surgery

Reformulando el tratamiento procesal de las víctimas de violencia sexual en procesos penales

Esta obra presenta las investigaciones desarrolladas a lo largo del proyecto europeo de investigación, financiado por el Programa de Justicia de la Union Europea (2014-2020): “RE-TREAT: Reshaping treatment approaches towards victims of sexual crimes within criminal proceedings”. Los objetivos perseguidos por este proyecto de investigación son, entre otros, el análisis de las barreras, recursos y prácticas nocivas en el tratamiento de las víctimas de delitos sexuales a lo largo de las diversas fases del proceso penal, identificación de mejores prácticas en este ámbito que pueden ser aplicadas por los operadores jurídicos, o bien, la sensibilización de los actores que abordan este fenómeno. Se presentan en el primer Capítulo los obstáculos que enfrentan las víctimas de delitos sexuales en las diversas etapas del proceso penal español, se describen los estándares prácticos para profesionales del sistema de justicia que trabajan con víctimas de violencia sexual en el Capítulo II de la obra. En el Capítulo III se incluyen recomendaciones políticas que permiten garantizar un mejor tratamiento hacia las víctimas de violencia sexual por parte del sistema de justicia en España y en el Capítulo IV el informe comparativo de la situación con Grecia e Italia.Esta obra presenta las investigaciones desarrolladas a lo largo del proyecto europeo de investigación, financiado por el Programa de Justicia de la Union Europea (2014-2020): “RE-TREAT: Reshaping treatment approaches towards victims of sexual crimes within criminal proceedings”Financed by The European Union Justice Program (2014-2020). RE-TREAT: Reshaping treatment approaches towards victims of sexual violence within criminal proceedings. JUST-JACC-AG-2019 - 878566 - RETREATObstáculos que enfrentan las víctimas de delito sexual en las etapas del proceso penal / Helena Soleto, Sabela Oubiña Barbolla, Jessica Jullien de Asís, Aurea Grané Chávez, Margarita Diges Junco, Candela Galán González, Nieves Pérez-Mata, Anna Fiodorova, Federico González Barrera, Iván Navarro Papic, Rosa Gómez de Liaño, Raquel López Jiménez, Daniel Rodríguez Horcajo, Soledad Torrecuadrada García Lozano, Ignacio de Torres Guajardo, Belén Hernández Moura, Emiliano Carretero Morales, Irene de Lamo Velado, Rocío Zafra Espinosa de los Monteros, Cristina Ruiz López, Miriam Peláez Devesa (pp. 7-92). -- Guía para profesionales de la justicia que trabajan con mujeres víctimas de violencia sexual / Monique Anderson, Evelien Claes (pp. 93-116). -- Recomendaciones políticas / Monique Anderson, Evelien Claes, Anna Fiodorova, Helena Soleto (p. 117-165). -- Estudio comparativo sobre tratamiento procesal a víctimas de violencia sexual en España, Grecia e Italia / Sabela Oubiña Barbolla, Helena Soleto Muñoz, Nieves Pérez-Mata, Daniel Rodríguez Horcajo, Margarita Diges Junco, Miriam Peláez Devesa, Jessica Jullien de Asís, Aurea Grané, Candela Galán González, Manuel Cancio Meliá, Jose Alberto Revilla González (pp. 166-229

Experiencias en el aula: cuarto encuentro de prácticas pedagógicas innovadoras.

Cuarto encuentro de prácticas pedagógicas innovadoras, evento que se llevo a cabo los días 7 y 8 de Octubre de 2019