Sex-related dietary changes of Portuguese university students after migration to London, UK

Aim: To assess the changes in eating habits and food choice motives of Portuguese university students after migration to London, according to sex. Methods: Fifty-five Portuguese university students (52.7% female) from 12 randomly selected London universities underwent a face-to-face interview. Trained interviewers administered a structured questionnaire comprising questions on socio-demographic characteristics, the frequency of consumption of selected food and beverage items, and the motives underlying food choices regarding Portugal and London practices. Results: Some dietary changes occurred in both male and female Portuguese students such as a decrease in the intake of red meat, fish, pastries and vegetable soup, and an increase in the intake of hamburger and tea with milk. Men also reported a decrease in the intake of cheese, dairy desserts, eggs, smoked sausages, ham, sweet spreads, potatoes, rice and fresh fruit, and an increase in the intake of bacon. For women, the consumption frequency of chips and chocolate increased and of vegetables decreased. Regarding food choice, the motives related to food purchasing and preparation became more important after migration to London for both sexes. The importance of nutritional information for women and weight control for men also increased after migration. Conclusions: A shift from a Mediterranean diet towards a more Western diet was observed after migration. Men were more likely to change their dietary habits whereas women were more likely to maintain. Food choice in London was greatly influenced by food purchasing and preparation

Weakness: The most frequent criterion among pre-frail and frail older Portuguese

Aim In Portugal, the burden of pre-frailty and frailty in community-dwelling older adults is still unknown. The purpose of this study is to estimate the frequency of frailty in a Portuguese sample with = 65 years and to evaluate its associated factors. We also intend to identify which criterion has more impact on the diagnosis of frailty. Methods 1457 older adults with = 65 years from the Nutrition UP 65 study were evaluated in a cross-sectional analysis. Frailty was identified according to Fried et al. by the presence of three or more of the following factors: unintentional weight loss, self-reported exhaustion, slowness, weakness and low physical activity. Pre-frailty was defined as the presence of one or two of these criteria. The association between individuals’ characteristics and frailty status was analysed through logistic regression analysis. Results The frequency of pre-frailty and frailty is 54.3% and 21.5%, respectively. In older adults classified as pre-frail or frail, 76.7% presented weakness and 48.6% exhaustion. In multivariate analyses, frailty was associated with age >75, lower education level, being single, divorced or widower, being professionally inactive, poor self-perception of health status, not drinking alcohol, being obese and undernourished or at undernutrition risk. Conclusion This condition is very prevalent in Portuguese older adults, one fifth are frail whereas half are pre-frail. Weakness identified by low handgrip strength is the most prevalent criterion in pre-frail and frail Portuguese older adults.This research was conducted according to the guidelines established by the Declaration of Helsinki, and the study protocol was approved by the Ethics Committee of the department of “Ciências Sociais e Saúde” (Social Sciences and Health) from the “Faculdade de Medicina da Universidade do Porto” (PCEDCSS – FMUP 15/2015) and by the Portuguese National Commission of Data Protection (9427/2015). All study participants signed an informed consent form. Nutrition UP 65 is funded by Iceland, Liechtenstein, and Norway through European Economic Area (EEA) Grants in 85% and by Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto in 15%. Iceland, Liechtenstein, and Norway sponsor initiatives and projects in various program areas, primarily focusing on reducing economic and social disparities. The European Economic Area Grants are managed by Administração Central do Sistema de Saúde through the Programa Iniciativas em Saúde Pública

Salt-Related Knowledge, Attitudes and Behavior in an Intervention to Reduce Added Salt When Cooking in a Sample of Adults in Portugal

(1) Background: Excessive salt intake is associated with an increased risk of hypertension and cardiovascular disease, so reducing it is critical. The main objective of this study was to verify whether one intervention to reduce added salt during cooking changed knowledge, attitudes and behavior (KAB) towards salt, and to analyze changes in the main sources of salt. (2) Methods: The intervention study was an 8-week randomized controlled trial with 97 workers from a public university. KAB in relation to salt were obtained through the WHO STEPwise questionnaire, and the main sources of salt were obtained by 24-h food recall and 24 h urinary sodium excretion over two days. (3) Results: After the intervention, participants in the intervention group reported a decrease in the addition of salt when cooking (p = 0.037), an increase in the percentage of subjects who avoided the consumption of processed foods (from 54.2% to 83.3%, p = 0.001), who looked for salt on food labels (from 18.8% to 39.6%, p = 0.013), and who bought low-salt food alternatives (from 43.8% to 60.4%, p = 0.039). However, there were no significant differences between the intervention group and the control group at baseline and post-intervention assessments. In the intervention group, after the intervention, the added salt decreased by 5%; food sources of salt such as the snacks and pizza group decreased by 7%, and the meat, fish and eggs group increased by 4%, but without statistical significance. (4) Conclusions: With innovative equipment for dosing salt when cooking, it is possible to change some dimensions of consumer behavior in relation to salt

Knowledge and behaviors regarding salt intake according to urinary Na excretion and blood pressure

Abstract Background Understanding salt-related knowledge, attitudes and behaviors can help the design of effective health interventions. Therefore, our objective was to describe knowledge and behaviors related to salt intake according to urinary sodium excretion and blood pressure in University workers. Methods We performed our study in a subsample of the participants of the iMC Salt project (n=60 subjects, 60.5% women, mean age 48±9.5 years). Sodium excretion were measured by one 24-h urinary collection, validated by creatinine excretion and participants were grouped according to the WHO sodium recommendations (&lt;2.0g/day; high, 2.0g/day). Subjects were classified as hypertensive if the systolic blood pressure was 130mmHg and/or diastolic blood pressure was 80mmHg. Knowledge and behaviors regarding salt intake were assessed by the WHO Stepwise Approach to Chronic Disease Risk Factor Surveillance. Results About 74.6% of the participants reported that reducing salt in their diet was very important and 93.2% think that salt is harmful to health. However, 76.3% always add salt during cooking, 42.4% said that they always or often consume processed foods high in salt, 79.7% reported that they don't look at the salt on food labels, 50.8% don't buy low salt alternatives and 30.5% don't use spices as one substitute for salt when cooking. Hypertensive subjects had a higher mean sodium excretion (3710±1508mg/day vs 2478±871mg/day, p=0.002) and reported a significant higher frequency of consumption of processed foods high in salt (53.1% vs 29.6%, p=0.024). No significant differences were found with the other variables. Conclusions Most university workers were aware that high salt intake can cause health problems, but they reported low adherence to behaviors to control their salt intake. Hypertensive subjects recognized that frequently consume processed foods high in salt, so reduce salt content on those products could have important impact on their daily salt consumption. Key messages This study provides evidence on knowledge and behaviors regarding salt intake to guide salt reduction policies. Hypertensive participants reported a higher frequency of eating processed foods rich in salt. </jats:sec

The association between 25(OH)D levels, frailty status and obesity indices in older adults

Background: Vitamin D deficiency is common in older adults and has been linked with frailty and obesity, but it remains to be studied whether frail obese older adults are at higher risk of vitamin D deficiency. Therefore, the aim of this study is to explore the association between frailty, obesity indices and serum 25(OH)D concentrations. Methods: 1447 individuals with 65 years or older, participating in a cross-sectional study (Nutrition UP 65) were included. Frailty, according to Fried et al., body mass index (BMI), waist circumference (WC), body roundness index (BRI) and body shape index (ABSI) were evaluated. A stepwise multinomial logistic regression was carried out to quantify the association between 25(OH)D quartiles and independent variables. Results: Median 25(OH)D levels were lower in individuals presenting both frailty and obesity (p<0.001). In the multivariate analysis, pre-frailty (OR: 2.65; 95% CI: 1.63-4.33) and frailty (OR: 3.77; 95% CI: 2.08-6.83) were associated with increased odds of lower 25(OH)D serum levels (first quartile). Regarding obesity indices, the highest categories of BMI (OR: 1.74; 95% CI: 1.06-2.86), WC (OR: 3.46; 95% CI: 1.95-6.15), BRI (OR: 4.35; 95% CI: 2.60-7.29) and ABSI (OR: 3.17 95% CI: 1.86-5.38) were directly associated with lower 25(OH)D serum levels (first quartile). Conclusions: A positive association between frailty or obesity and lower vitamin D levels was found. Moreover, besides BMI and WC, other indicators of body adiposity, such as BRI and ABSI, were associated with lower 25(OH)D serum concentrations.info:eu-repo/semantics/publishedVersio

Laccase immobilization on bacterial nanocellulose membranes: antimicrobial, kinetic and stability properties

This work studied the physical immobilization of a commercial laccase on bacterial nanocellulose (BNC) aiming to identify the laccase antibacterial properties suitable for wound dressings. Physico-chemical analysis demonstrates that the BNC structure is manly formed by pure crystalline I cellulose. The pH optimum and activation energy of free laccase depends on the substrate employed corresponding to pH 6, 7, 3 and 57, 22, 48 kJ mol1 for 2,6-dimethylphenol (DMP), catechol and 2,2 -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), respectively. The Michaelis-Menten constant (Km) value for the immobilized laccase (0.77 mM) was found to be almost double of that of the free enzyme (0.42 mM). However, the specific activities of immobilized and free laccase are similar suggesting that the cage-like structure of BNC allows entrapped laccase to maintain some flexibility and favour substrate accessibility. The results clearly show the antimicrobial effect of laccase in Gram-positive (92%) and Gram-negative (26%) bacteria and cytotoxicity acceptable for wound dressing applications.Andrea Zille (C2011-UMINHO-2C2T-01) acknowledges FCT funding from Programa Compromisso para a Ciência 2008, Portugal, FEDER funding on the Programa Operacional Factores de Competitividade - COMPETE and by national funds through FCT – Foundation for Science and Technology within the scope of the project POCI-01-0145-FEDER-007136 and UID/CTM/00264. Jorge Padrão and João P. Silva acknowledge Portuguese Foundation for Science and Technology (FCT) grants SFRH/BD/64901/2009 and SFRH/BPD/64958/2009 respectively. The authors Jorge Padrão, JoãoP. Silva and Fernando Dourado would like to thank the FCT StrategicProject PEst-OE/EQB/LA0023/2013, also to the Project “BioHealth −Biotechnology and Bioengineering approaches to improve healthquality”, Ref. NORTE-07-0124-FEDER-000027, co-funded by thePrograma Operacional Regional do Norte (ON.2-O Novo Norte),QREN, FEDER, and finnally to RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462)

Bacterial cellulose as a support for the growth of retinal pigment epithelium

The feasibility of bacterial cellulose (BC) as a novel substrate for retinal pigment epithelium (RPE) culture was evaluated. Thin (41.6 ± 2.2 m of average thickness) and heatdried BC substrates were surface modified via acetylation and polysaccharide adsorption, using chitosan and carboxymethyl cellulose. All substrates were characterized according to their surface chemistry, wettability, energy, topography and also regarding their permeability, dimensional stability, mechanical properties and endotoxin content. Then, their ability to promote RPE cell adhesion and proliferation in vitro was assessed. All surface-modified BC substrates presented similar permeation coefficients with solutes of up to 300 kDa. Acetylation of BC decreased its swelling and the amount of endotoxins. Surface modification of BC greatly enhanced the adhesion and proliferation of RPE cells. All samples showed similar stress-strain behavior; BC and acetylated BC showed the highest elastic modulus, but the latter exhibited a slightly smaller tensile strength and elongation at break as compared to pristine BC. Although similar proliferation rates were observed among the modified substrates, the acetylated ones showed higher initial cell adhesion. This difference may be mainly due to the moderately hydrophilic surface obtained after acetylation.The authors acknowledge the Portuguese Foundation for Science and Technology (FCT, Portugal) for the financial support provided by the Research Grants SERH/BD/63578/2009, SFRH/BD/64901/2009, SFRH/BPD/64958/2009, and SFRH/BPD/63148/2009 for S.G., J.P., J.P.S., and V.S., respectively. The authors also acknowledge the Projects PEst-OE/EQB/LA0004/2013, PEst-OE/EQB/LA0023/2013, PTDC/BBB-BQB/2450/2012, and RECI/BBB-EBI/0179/2012 (Number: FCOMP-01-0124-FEDER-027462), cofunded by QREN, FEDER

Antimicrobial enzyme immobilization in bacterial cellulose

This work studied the physical immobilization of laccase on bacterial nanocellulose (BNC) aiming to identify the enzyme antibacterial properties suitable for wound dressings. The pH optimum and activation energy of free laccase depends on the substrate employed. The Michaelis-Menten constant for the immobilized laccase was found to be almost double of that of the free enzyme. However, the specific activities of immobilized and free laccase are similar suggesting that entrapped laccase on BNC maintain some flexibility and favour substrate accessibility. The results clearly show the antimicrobial effect of laccase and cytotoxicity acceptable for wound dressing applications.A. Zille acknowledges funding from FCT within the scope of the project POCI-01-0145- FEDER-007136 and UID/CTM/00264.info:eu-repo/semantics/publishedVersio

Innovative equipment to monitor and control salt usage when cooking at home: IMC SALT research protocol for a randomised controlled trial

Introduction Excessive salt intake is a public health concern due to its deleterious impact on health. Most of the salt consumed come from those that are added when cooking. This study will improve knowledge on the effectiveness of interventions to reduce salt consumption among consumers. Methods and analysis In this randomised clinical trial, we will be evaluating the efficacy of an intervention - the Salt Control H, an innovative prototype equipment to monitor and control use of salt when cooking - among workers from a public university, with the aim of reducing their dietary salt intake. We will randomly select 260 workers who meet the eligibility criteria and who are enrolled to an occupational health appointment and randomise them into one of the two arms of the study (either control or intervention), with matched baseline characteristics (sex and hypertension). The intervention will last for 8 weeks, during which the participants will use the equipment at home to monitor and control their use of salt when cooking. The main outcome will be 24-hour urinary sodium excretion at baseline, at fourth and eighth weeks of intervention, and at 6 months after intervention. Ethics and dissemination Ethical approval for the study has been obtained from the Ethics Committee of the Centro Hospitalar Universitário São João. The results of the investigation will be published in peer-reviewed scientific papers and presented at international conferences. Trial registration number NCT03974477 Equipment provisional patent number Registered at INPI: 20191000033265. (c) Author(s) (or their employer(s)) 2020. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ