Relación del Estado Nutricional y la Anemia Ferropénica de las gestantes atendidas en el hospital San Juan de Lurigancho de noviembre del 2013 a enero del 2014

La anemia ferropénica constituye  un  problema  de  salud  pública  a nivel nacional e internacional. En el Perú es un problema severo, su prevalencia es mayor en  los grupos con bajo nivel económico que afecta a  los niños menores de 5años, gestantes y madres lactantes. Entre las causas más comunes se encuentran la deficiente nutrición, baja ingesta de hierro e inadecuado consumo del suplemento ferrosopor falta de información  nutricional.Este estudio tuvo como objetivodeterminar la relación que existe entre el estado nutricional y la anemia ferropénica, permitió obtener información más precisa referida a la salud de las gestantes. La metodología realizada fue de tipo descriptivo transversal, correccional y de diseño no  experimental, y se llevó a cabo entre noviembre del 2013 yenero del 2014, con una muestra de 70 gestantes.Se utilizaron indicadores antropométricos, bioquímicos, factores alimenticios  y económicos; en cuanto a la evaluación nutricional se consideró el nivel de hemoglobina. También se  elaboró y aplicó  una encuesta sobre las  preferencias en el consumo de alimentos ricos en hierro y la adherencia del sulfato ferroso. En los  resultados obtenidos el 52% de gestantes presentó un inadecuado  estado nutricional, 54% anemia ferropénica, 47% baja ganancia de peso,71% indicaronhaber ingerido algunas veces sulfato ferroso y el 63% respondieron no haber consumido alimentos ricos en hierro. Al análisis de los resultados se concluyeque existe una relación entre el  estado nutricional y la anemia ferropénica en las gestantes que se atienden en el hospital San Juan de Luriganch

Efecto de la ingesta de las frutas de guanábana, sacahatomate, aguaymanto y tumbo serrano sobre la glicemia a través del índice glicémico

Determina el efecto de la ingesta de las frutas de guanábana, sachatomate, aguaymanto y tumbo serrano sobre la glicemia a través del índice glucémico (IG) en 26 estudiantes de la Facultad de Medicina Humana de la Universidad de San Martín de Porres en condiciones normales, en tiempos de 0, 15, 30, 45, 60, 90 y 120 minutos postprandial después de la ingestión de 50 gr. de glucosa anhidra y su equivalente contenido en las frutas mencionadas. Como resultado, los valores del IG fueron del siguiente orden guanábana > aguaymanto > sachatomate > tumbo, este último presenta un valor bajo (IG = 24.36). Las muestras de guanábana y tumbo presentaron mayores coeficientes de variación entre 54.93 y 55.74 respectivamente y la muestra aguaymanto con un valor de 44,22%. Estos frutos al encontrarse con IG entre 24 y 37, se clasifican como alimentos de bajo índice glucémico (< 55). En conclusión, los resultados sugieren que el consumo especialmente de sachatomate y tumbo, se puede asociar con un menor riesgo de diabetes mellitus tipo 2. Las diferencias en las asociaciones entre las frutas individuales presentaron variación estadísticas siendo las asociaciones más significativas guanábana-tumbo y aguaymanto-tumbo

Stress factors and food purchase prioritization during the pandemic of coronavirus disease 2019

Background: The pandemic of coronavirus disease 2019 (COVID-19) pandemic confinement has an impact on stress levels, which causes changes in food purchase and consumption behaviors. The objective of this study is to associate food purchase prioritization with stress level during the COVID-19 pandemic confinement. Methods: Multicenter, observational and cross-sectional study, an online questionnaire that included data on sociodemographic variables, stress factors and food purchase prioritization was disseminated through digital platforms and social networks. Results: A number of 6357 participants were included, of whom 83.6% were female, 56.3% were from the middle socioeconomic level, 71.2% had completed higher education and 78.3% had a job. At greater stress levels it was observed a higher prioritization of canned foods (Odds ratio (OR): 1.91, 95% CI: 1.56; 2.34), sweets (OR: 1.58, 95% CI: 1.06; 2.34) and flours (OR: 1.45, 95% CI: 1.25; 1.68). While lower stress levels are associated with nuts (OR: 0.75, 95% CI: 0.66; 0.85), vegetables (OR: 0.82, 95% CI: 0.72; 0.94), and fruits (OR: 0.90, 95% CI: 0.80; 1.01), after adjusting for confounders. Conclusions: There is an association between food purchase prioritization and stress level during the COVID-19 confinement. At greater stress levels, individuals purchase more food, both healthy and unhealthy. The later may have a negative impact on people's health, leading to or further aggravating malnutrition by excess and nutrition-related noncommunicable diseases

Ibero–American Consensus on Low- and No-Calorie Sweeteners: Safety, Nutritional Aspects and Benefits in Food and Beverages

International scientific experts in food, nutrition, dietetics, endocrinology, physical activity, paediatrics, nursing, toxicology and public health met in Lisbon on 2&ndash;4 July 2017 to develop a Consensus on the use of low- and no-calorie sweeteners (LNCS) as substitutes for sugars and other caloric sweeteners. LNCS are food additives that are broadly used as sugar substitutes to sweeten foods and beverages with the addition of fewer or no calories. They are also used in medicines, health-care products, such as toothpaste, and food supplements. The goal of this Consensus was to provide a useful, evidence-based, point of reference to assist in efforts to reduce free sugars consumption in line with current international public health recommendations. Participating experts in the Lisbon Consensus analysed and evaluated the evidence in relation to the role of LNCS in food safety, their regulation and the nutritional and dietary aspects of their use in foods and beverages. The conclusions of this Consensus were: (1) LNCS are some of the most extensively evaluated dietary constituents, and their safety has been reviewed and confirmed by regulatory bodies globally including the World Health Organisation, the US Food and Drug Administration and the European Food Safety Authority; (2) Consumer education, which is based on the most robust scientific evidence and regulatory processes, on the use of products containing LNCS should be strengthened in a comprehensive and objective way; (3) The use of LNCS in weight reduction programmes that involve replacing caloric sweeteners with LNCS in the context of structured diet plans may favour sustainable weight reduction. Furthermore, their use in diabetes management programmes may contribute to a better glycaemic control in patients, albeit with modest results. LNCS also provide dental health benefits when used in place of free sugars; (4) It is proposed that foods and beverages with LNCS could be included in dietary guidelines as alternative options to products sweetened with free sugars; (5) Continued education of health professionals is required, since they are a key source of information on issues related to food and health for both the general population and patients. With this in mind, the publication of position statements and consensus documents in the academic literature are extremely desirable