Are there differences from a nutritional point of view between bakery products with and without gluten?

A doença celíaca é uma doença autoimune, desencadeada pela ingestão de glúten, em indivíduos com predisposição genética. O tratamento desta doença passa, única e exclusivamente, pela prática de uma alimentação isenta de glúten, ao longo de toda a vida do doente celíaco. Por este motivo, a indústria alimentar tem investido no aumento de oferta e variedade de produtos alimentares isentos de glúten. Este trabalho de investigação pretendeu avaliar diferenças, do ponto de vista nutricional, entre produtos de pastelaria com e sem glúten. Em 2015, foram adquiridos 14 produtos, dos quais 9 com glúten e 5 sem glúten. Determinaram-se os teores de gordura total, de sal e o perfil de ácidos gordos. As bolachas tipo “Crackers” e tipo “Maria” sem glúten apresentaram teores de gordura superiores aos produtos similares com glúten. No entanto, é muito importante avaliar que tipo de gordura se encontra nestes alimentos. Nas bolachas tipo “Maria” sem glúten a gordura era maioritariamente monoinsaturada, cuja ingestão está associada a um efeito protetor no desenvolvimento de doença coronária. Sendo este tipo de alimentos, apreciado por todas as faixas etárias, mas sobretudo por jovens, é muito importante alargar este trabalho de investigação a uma maior gama de produtos.The coeliac disease is an autoimmune disease triggered by the ingestion of foodstuffs with gluten in genetically predisposed individuals. The treatment of this disease is based on a gluten-free diet, which should be followed throughout life by the coeliac patient. For this reason, the food industry has developed efforts to increase the supply and variety of gluten-free foods. This research aimed to evaluate the differences from a nutritional point of view of bakery products with and without gluten. During 2015, 14 products of which 9 were with gluten and 5 were gluten-free were acquired in different food chains. Total fat, salt and fatty acid profile were determined in the selected samples. The "Crackers" and "Maria" gluten-free biscuits present a higher fat content than similar products with gluten. However, it is very important to evaluate what type of fat can be found in these foods. In "Maria" gluten-free biscuits fat is mostly monounsaturated, whose intake is associated with a protective effect on the development of coronary heart disease. As this type of food, is appreciated by all the age groups, but especially by young people, it is very important to extend this research to a wider range of products.Este trabalho foi financiado pelo INSA, no âmbito do projeto PTran- SALT (2012DAN828). Tânia Gonçalves Albuquerque agradece a bolsa de doutoramento (SFRH/BD/99718/2014) financiada pela Fundação para a Ciência e a Tecnologia, Fundo Social Europeu e Ministério da Educação e Ciência.info:eu-repo/semantics/publishedVersio

“Maria” cookies and Cream Crackers: nutritional comparative analysis

O estilo de vida da população tem sofrido alterações nos últimos anos, levando à diminuição da realização de atividade física e à improvisação de refeições rápidas, menos variadas e provavelmente menos saudáveis, onde têm papel relevante as bolachas. Estas são caracterizadas por serem ricas em açúcares, gordura e em alguns casos sal. Nos últimos anos, e em resposta ao aumento da incidência de diversas doenças crónicas, decorreram várias iniciativas, no sentido de melhorar a qualidade nutricional deste tipo de produtos. Neste trabalho determinou-se o teor de sal, gordura total e a composição em ácidos gordos de bolachas Maria e de água e sal. Realizou-se ainda uma avaliação do potencial impacto na saúde da população que as consome, tendo por base as recomendações de ingestão diária dos referidos nutrientes, bem como a porção recomendada. As bolachas de água e sal analisadas apresentam teores superiores de gordura total e de sal, devendo ser estabelecidas metas que permitam a reformulação gradual destes alimentos. Os teores de ácidos gordos trans nas amostras analisadas decresceram comparativamente com dados publicados anteriormente. Parece fundamental manter os esforços no sentido de modificar a composição destes alimentos, para diminuir o risco de doenças crónicas e para a promoção da saúde da população.In the last years, there has been a change in the lifestyle of the population, resulting in a lack of time for the preparation of healthy meals and to practice physical activity. Cookies are characterized by being foods rich in sugars, fat and in some cases salt. In recent years, several initiatives have been developed to improve the nutritional quality of this type of product due to the increased incidence of chronic diseases. In this work the content of salt, total fat and the fatty acid composition of “Maria” cookies and cream crackers were determined; and an evaluation of the potential impact on the health of the population was made, based on the nutrients dietary reference intakes, as well as considering the recommended portion. The analyzed cream crackers present higher levels of total fat and salt, and goals must be established to allow the reformulation of these foods. The levels of trans fatty acids in the analyzed samples decreased in comparison with previous data. It is very important to develop continuous efforts to modify the composition of these foods in order to reduce the risk of chronic diseases and to promote the health of the population.Este trabalho foi financiado pelo Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), no âmbito do projeto PTranSALT (2012DAN828). Tânia Gonçalves Albuquerque agradece a Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada pela Fundação para a Ciência e a Tecnologia (FCT), Fundo Social Europeu (FSE) e Ministério da Educação e Ciência (MEC).info:eu-repo/semantics/publishedVersio

Edible seeds: fatty acids composition and potential health impact

O consumo de sementes (especialmente girassol, sésamo, linhaça e pevides de abóbora) aumentou, nos últimos anos, devido à associação da sua ingestão a efeitos benéficos para a saúde. Mais recentemente, e em resposta a esta tendência do mercado, foram introduzidas "novas" sementes na alimentação, caso das sementes de chia e de papoila. O objetivo deste trabalho foi determinar o teor total de gordura e o perfil em ácidos gordos de diferentes sementes disponíveis no mercado português, e estimar o benefício/risco para a saúde da população portuguesa, associado ao consumo das sementes analisadas. Verificou-se que 75% das amostras analisadas apresentaram o ácido linoleico (C18:2,n6) como o ácido gordo maioritário, e nas restantes sementes foi o ácido alfa-linolénico (C18:3,n3) o mais abundante. As sementes de papoila apresentaram o maior teor de ácido linoleico (71,6%), e as sementes de sésamo apresentaram o teor mais elevado de ácido oleico (39,6% dos ácidos gordos totais). Todas as sementes analisadas apresentam um perfil de ácidos gordos considerado saudável, sendo maioritários os ácidos gordos insaturados relacionados com a prevenção de doenças cardiovasculares.Consumption of seeds (especially sunflower, sesame, flaxseed and pumpkin seeds) has increased in recent years due to the association of their intake with beneficial effects on health. More recently, and in response to this market trend, "new" seeds were introduced in the food chain, such as chia and poppy seeds. The objective of this work was to determine the total fat content and the fatty acid profile of different seeds available in the Portuguese market, and to estimate the potential health benefit/risk for the Portuguese population, associated to the consumption of the analysed seeds. It was found that 75% of the analysed samples presented linoleic acid (C18:2,n6) as the major fatty acid, and in the remaining seeds alpha-linolenic acid (C18:3,n3) was the most abundant. Poppy seeds had the highest content of linoleic acid (71.6%) and sesame seeds had the highest content of oleic acid (39.6% of total fatty acids). All the analysed seeds present a fatty acid profile considered healthy, being the major fatty acids unsaturated which are related to the prevention of cardiovascular diseases.Este trabalho foi financiado pelo Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), no âmbito do projeto PTranSALT (2012DAN828). Tânia Gonçalves Albuquerque agradece a bolsa de doutoramento (SFRH/BD/99718/2014) financiada pela Fundação para a Ciência e a Tecnologia (FCT), Fundo Social Europeu (FSE) e Ministério da Educação e Ciência (MEC).info:eu-repo/semantics/publishedVersio

Importance of vitamin C evaluation in infant and follow-on formulas

A vitamina C tem um papel crucial no crescimento e desenvolvimento saudáveis de bebés. As fórmulas infantis são muito consumidas por esta faixa etária e como tal, é de extrema importância garantir que esta vitamina esteja presente em concentrações adequadas. No presente trabalho de investigação, determinou-se o teor de vitamina C total, ácido L-ascórbico e ácido desidroascórbico em fórmulas infantis e compararam-se os resultados obtidos com os limites estabelecidos no Regulamento Delegado (UE) 2016/127. Em 2016, foram adquiridas 7 fórmulas infantis, 4 fórmulas para lactentes e 3 fórmulas de transição. Os teores totais de vitamina C determinados variaram entre 65,4 ± 0,28 e 134 ± 1,27 mg/100 g de amostra, encontrando-se dentro dos limites estabelecidos pela legislação em vigor. Uma vez que este tipo de produtos alimentares é muito importante na alimentação de consumidores de uma faixa etária tão jovem e tão vulnerável como são os lactentes, impõe-se a sua regulamentação, segurança e controlo da qualidade.Vitamin C plays a very important role in the healthy growth and development of babies. Infant and follow-on formulas are frequently consumed by this age group and it is extremely important to ensure that this vitamin is present in adequate concentrations in this type of products. This research aimed to determine the total vitamin C, L-ascorbic acid and dehydroascorbic acid contents in infant foods, and compare the results obtained with the limits established in Commission Delegated Regulation (EU) 2016/127. In 2016, 7 infant foods, 4 infant formulas and 3 follow-on formulas, were acquired. All vitamin C contents obtained for the analysed samples, ranged from 65.4 ± 0.28 to 134 ± 1.27 mg/100 g of sample, and were within the established limits. Since this type of food products is very important to a group of consumers belonging to an age group as young and as vulnerable as the infants, regulation, safety and quality control of this type of products is of extreme importance.Este trabalho foi financiado pelo Instituto Nacional de Saúde Doutor Ricardo Jorge no âmbito do projeto BioCOMP (2012DAN730). Tânia Gonçalves Albuquerque agradece a bolsa de doutoramento (SFRH/BD/99718/2014) financiada pela Fundação para a Ciência e a Tecnologia, Fundo Social Europeu e Ministério da Educação e Ciência.info:eu-repo/semantics/publishedVersio

Sales and Production Management System and Reporting using Centralized Database System

In the industry, one of the most extensively utilized systems is the Sales and Production management system. Since there were numerous departments inside the company, building up a shared sales and production management system enabled timely and effective control of the company's stocks, order management, and efficient use. If you do the accounting using manual methods for the administration, as mentioned above, chores will also take a lot of paperwork and workforce. This study suggests a system

IL-6 and TNF-alpha polymorphisms in portuguese psoriatic patients

Introduction: Cytokines regulate the growth, function and differentiation of cells and help to steer immune response and inflammation. In this study we focused our attention in two proinflammatory cytokines: IL-6 and TNFa. It is known that their overexpression is responsible for initiation, maintenance and recurrence of skin lesions in psoriatic patients. Therefore, it is important to investigate genetic biomarkers with functional effects in the genes of those cytokines that could help to predict the severity of Psoriasis. Objectives: To investigate the hypothesis that allelic variants in IL-6 and TNF-a genes are a risk factor for the developing of severe Psoriasis. Materials and Methods: A cohort of 178 (74 females, 104 males) psoriatic patients with severe plaque type psoriasis [according to the Psoriasis Area and Severity Index (PASI)] and 206 healthy individuals were selected. Several polymorphisms in the IL-6 gene (rs1800795, rs1800796, rs2069827, rs2069840) and TNF-a (rs361525, rs1799964, rs1800629) promoter region were genotyped. SNP genotyping was performed using Mass Spectrometry (MassARRAY iPLEX–Sequenom). Results: We observed a lower frequency in the minor allele (C) of the TNFa rs1799964 SNP in psoriatic patients, compared with controls [(21.9% vs. 29.4%), p = 0.02, OR = 0.675 (0.49–0.94)]. The frequency of the CC genotype in patients was 3.93% while in the healthy control group it was 9.22% [(p = 0.04, OR = 0.403 (0.17–0.98)]. No statistical significant differences were found in the other polymorphisms. Conclusion: Our data suggest that the rs1799964 C allele could be a protective factor for developing severe psoriasis. These results were similar to the findings of Gallo et al (2012) in a Spanish population. The mechanism to explain this association remains elusive, given the lack of evidence of a functional association

Similaridade De Solos Quanto A Salinidade No Vale Perenizado Do Rio Trussu, Ceará

The goal was to evaluate the impacts of irrigation with addition of salts on soils of two irrigated areas in the perennial stretch of Trussu River, Iguatu, Ceará, located in the Brazilian semiarid, by applying the multivariate statistical technique, and clustering analysis, as a tool to identify the similarity of the areas in time and space. Samples were collected in three areas: one with forest regeneration, cultivated with irrigated pasture and another with irrigated guava. Soil samples were collected every two months from May/2013 to April/2014 in 0-30 cm; 30-60 cm; 60-90 cm layers. The following attributes were considered: Electrical Conductivity of the saturation extract (EC), pH, PES (percentage of exchangeable sodium), SAR (sodium adsorption ratio) and soluble ions Ca2+, Mg2+, Na+, K+, Cl-. Group 1 was formed by soils presenting the lowest salts concentration average, composed for all samples taken in the regeneration forest soils, seven originating from areas with pasture and six from areas with guava, regardless of the sampled layer or collection time. Group 2 expresses a complete dissimilarity of information on the regeneration forest, since no information on this area is present in this group. The largest salt concentrations in Group 2 indicates that there was an accumulation of ions in the soil in the irrigated areas, but not at a level that could compromise plant growth and jeopardize both soils as salinity. The separation of these soils into groups containing similar soil in salinity can contribute to management strategies to be adopted for each soil group formed. © 2016, Universidade Estadual Paulista - UNESP. All rights reserved.21232734