High Adherence to Mediterranean Diet Is Not Associated with an Improved Sodium and Potassium Intake

Prevention and control of hypertension and cerebro-cardiovascular diseases are associated with adequate sodium and potassium intake and adherence to a Mediterranean dietary pattern. The aim of this study was to assess the association between adherence to a Mediterranean diet (MD) and the excretion of sodium and potassium as surrogate measures of intake. This is a cross-sectional analysis as part of a larger study (the iMC SALT randomized controlled trial) among workers of a public university. A food frequency questionnaire was used to assess the adherence to MD, using the alternative Mediterranean diet (aMED) score; sodium and potassium excretions were estimated by 24-h urine collections. Sociodemographic and other lifestyle characteristics were also obtained. The associations between the adherence to MD and Na and K excretion were calculated by logistic regression, adjusting for confounding variables. From the 109 selected participants, seven were excluded considering urine screening and completeness criteria, leaving a final sample of 102 subjects (48% male, average age 47 years). Mean sodium and potassium excretion were 3216 mg/day and 2646 mg/day, respectively. Sodium and potassium excretion were significantly higher in men, but no differences were found according to different levels of MD adherence. In logistic regression analysis, sodium, potassium, and sodium-to-potassium ratio urinary excretion tertiles were not associated with MD adherence (low/moderate versus high), even after adjustment for confounding variables. A high adherence to MD was thus not associated with a different level of sodium and potassium intake

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

Segmentação e simulação de contornos em imagens através de processos físicos

O objectivo principal deste trabalho é, a partir de duas imagens de um mesmo objecto em dois instantes distintos, simular as formas intermédias que o objecto assume quando o seu comportamento é guiado por princípios físicos. Para tal, é preciso começar por segmentar o objecto nas duas imagens em questão extraindo o seu contorno, após definição manual de um contorno inicial em cada uma delas. Seguidamente, cada um dos contornos definidos evoluirá automaticamente ao longo de um processo iterativo até alcançar a fronteira do objecto desejado. Para isso, é construído um modelo deformável para cada um dos contornos usando o método dos elementos finitos. Posteriormente, a evolução temporal do modelo físico até ao contorno final desejado é obtida resolvendo a equação de equilíbrio dinâmico que contrabalança as forças externas e internas virtualmente aplicadas no objecto modelizado.Para simular a deformação entre os dois contornos obtidos na segmentação, é utilizada análise modal complementada com técnicas de optimização para estabelecer a correspondência entre os dados pontuais dos mesmos. Após esta fase de emparelhamento, o campo dos deslocamentos entre os dois contornos é simulado através da equação de equilíbrio dinâmico

Determination of objects contours using physical principles

Segmentation, the identification of an object represented in a static image or along image sequences,is one of the most common and complex tasks in the domain of Computational Vision. Usually,whenever we intend to extract higher level information from images, we need to start by segmentingthem.The main goal of this work is to segment an object represented in an image by extracting its contourafter defining an initial contour for it; this coarse contour will evolve along an iterative process untilit reaches the frontier of the desired object, figure 1. For that purpose, a deformable model is used,whose behaviour is driven by physical principles

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

Occupation time of exclusion processes with conductances

Em publicação em "Journal of statistical physics". ISSN 0022-4715.We obtain the fluctuations for the occupation time of one-dimensional symmetric exclusion processes with speed change, where the transition rates ({\em conductances}) are driven by a general function $W$. The approach does not require sharp bounds on the spectral gap of the system nor the jump rates to be bounded from above or below. We present some examples and for one of them, we observe that the fluctuations of the current are trivial, but the fluctuations of the occupation time are given by a fractional Brownian Motion. This shows that, in general, the fluctuations of the current and of the occupation time are not of same order.CAPESFundação para a Ciência e a Tecnologia (FCT)CNP

A GUI for a Software that Analyses a Composite Bolted Joint

FastComp is a computational tool for the determination of the forces that a composite bolted joint subjected to multiaxial loads supports until failure occurs. The main intention of the present work was the development of a graphical user interface (GUI) for the referred tool that allows its parameterization and the visualization of its output results. Using VTK The Visualization Toolkit, a computational library for graphical structures, visualization and image processing; C#, an object-oriented programming language; and the design principles of an adequate human-computer interaction, a graphical interface was developed as an efficient and effective means of interaction with FastComp. This interface was then evaluated by some users

Crossover to the KPZ equation

We characterize the crossover regime to the KPZ equation for a class of one-dimensional weakly asymmetric exclusion processes. The crossover depends on the strength asymmetry $an^{2-\gamma}$ ($a,\gamma>0$) and it occurs at $\gamma=1/2$. We show that the density field is a solution of an Ornstein-Uhlenbeck equation if $\gamma\in(1/2,1]$, while for $\gamma=1/2$ it is an energy solution of the KPZ equation. The corresponding crossover for the current of particles is readily obtained.Comment: Published by Annales Henri Poincare Volume 13, Number 4 (2012), 813-82