Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain)

Introduction: The third wave of COVID-19 had a large impact on the autonomous Region of Valencia, which gave rise to restrictions on movement and access to collective eating establishments. The objective of this study is to analyse the culinary and gastronomic behaviour exhibited by the population of the province of Alicante during the period of restrictions, in early 2021, in order to compare the results with an identical survey carried out during the first lockdown of 2020. Methods: observational and repeated cross-sectional study. Results: The frequency and time dedicated to cooking were similar, as was the tendency to cook as a family, although the percentage of meals ate alone increased and the presence of audiovisual devices during meals persisted. Recipes, cookbooks, websites and online courses became the principal sources of learning and the self-perception of improvements in culinary skills was greater. The cooking of traditional dishes of the Mediterranean diet predominated to the detriment of ready meals, but 41.6% of those surveyed preferred to improvise. The recipes most consulted were those for main courses. Conclusions. In spite of certain changes and setbacks, which in many cases led to a regression to the situation prior to the pandemic, many of the improvements made during the lockdown of 2020 persisted. Changes were made in culinary and gastronomic practices that can help to achieve a more conscious, healthy and sustainable diet but which require educational policies and actions to reinforce and consolidate them.This research was funded by Carmencita Chair of Gastronomic Flavor Studies of the University of Alicante. The APC was funded by Carmencita Chair of Gastronomic Flavor Studies of the University of Alicante

Promoción de una gastronomía saludable en el programa radiofónico “El Setrill” de radio UA

VIII Congreso Iberoamericano de Nutrición. ¿Nutrición basada en la videncia o en la evidencia

Culinary and Gastronomic Practices During the COVID-19 confinement in the Alicante province

Introducción: El confinamiento generado por el estado de alarma decretado a causa de la COVID-19 obligó a la ciudadanía a permanecer en sus casas salvo causa justificada y limitó el acceso a los servicios de restauración colectiva. Estas restricciones supusieron el cambio de hábitos y rutinas de la población, lo que se tradujo en más actividad culinaria en los domicilios. El objetivo del presente estudio es conocer el impacto del confinamiento sobre el comportamiento alimentario estudiando los cambios en las prácticas culinarias y gastronómicas experimentadas por la población alicantina. Material y métodos: Estudio observacional transversal aunque con enfoque diacrónico a partir de la percepción y experiencias de los entrevistados: antes/durante el confinamiento, y muestreo no probabilístico de conveniencia de la población de 18 a 69 años reclutada de forma electrónica entre el 28 de abril y el 10 de mayo de 2020, semanas 7-8 de confinamiento, en la provincia de Alicante (n=679). Análisis estadístico univariable, bivariable y multivariable de los datos mediante el paquete estadístico SPSS. Uso de pruebas no paramétricas al asumir la condición de muestras emparejadas para las respuestas antes (muestra teórica 1) y durante el confinamiento (muestra teórica 2). Resultados: El 70% cocinó con más frecuencia y dedicó más tiempo a hacerlo. Más del 35% amplió sus conocimientos culinarios con un incremento de consulta a la web y redes sociales. Durante el confinamiento predominó la cocina tradicional valenciana y los postres fueron las elaboraciones preferidas. El cocinado en grupo aumentó en más de 11 puntos porcentuales, al igual que comer en compañía, aunque persiste el uso de dispositivos audiovisuales durante el acto de comer. El 84% modificó su percepción sobre algún aspecto relacionado con la alimentación. Las diferencias entre el comportamiento previo a la pandemia y el que se desarrolló durante el confinamiento se han revelado significativas estadísticamente en la mayoría de las variables testadas. Conclusiones: Durante el confinamiento, el aumento de la actividad culinaria se tradujo en una apuesta por la cocina tradicional en detrimento de los platos precocinados, más convivialidad en el acto de comer y un mayor compromiso con el comercio y el consumo de alimentos de proximidad y la sustentabilidad del sistema alimentario.Introduction: The confinement generated by the state of alarm decreed by the COVID-19, forced citizens to stay in their homes except for justified cause and limited access to collective catering services. These restrictions led to a change in the habits and routines of the population, which translated into more culinary activity at home. The objective of this study is to know the impact of confinement on eating behavior, studying the changes in culinary and gastronomic practices experienced by the Alicante population. Material and methods: Observational cross-sectional, although with a diachronic approach based on the perception and experiences of the interviewees: before/during confinement, and non-probabilistic convenience sampling of the population aged 18-69 years recruited electronically between 28 April and 10 May 2020 (weeks 7-8 of confinement) in the province of Alicante (n = 679). Univariate, bivariate, and multivariate statistical analysis of the data using the SPSS statistical package. Use of nonparametric tests by assuming the condition of paired samples for the responses before (sample 1) and during confinement (sample 2). Results: 70% cooked more often and spent more time cooking. More than 35% expanded their culinary knowledge, with an increase in web browsing and social networking. During the confinement, traditional Valencian cuisine predominated and desserts were the preferred preparations. Group cooking increased by more than 11 percentage points, as did eating in company, although the use of audio-visual devices during the act of eating persisted. 84% changed their perception about some aspect related to food. The differences between the behavior prior to the pandemic and the one that developed during confinement have been shown to be statistically significant in most of the variables tested. Conclusions: During the confinement, the increase in culinary activity translated into a commitment to traditional cuisine to the detriment of pre-cooked dishes, more conviviality in the act of eating, and a greater commitment to trade and consumption of local foods and the sustainability of the food system.Este trabajo fue financiado por la Cátedra Carmencita de Estudios del Sabor Gastronómico y el Centre de Gastronomía del Mediterrani UA-Dénia (Gasterra)

Essential topics for the regulatory consideration of phages as clinically valuable therapeutic agents: A perspective from Spain

This article belongs to the Special Issue Bacteriophages-Based Technologies for a One Health Society: Applications in Clinical, Veterinary, and Industrial Settings.Antibiotic resistance is one of the major challenges that humankind shall face in the short term. (Bacterio)phage therapy is a valuable therapeutic alternative to antibiotics and, although the concept is almost as old as the discovery of phages, its wide application was hindered in the West by the discovery and development of antibiotics in the mid-twentieth century. However, research on phage therapy is currently experiencing a renaissance due to the antimicrobial resistance problem. Some countries are already adopting new ad hoc regulations to favor the short-term implantation of phage therapy in clinical practice. In this regard, the Phage Therapy Work Group from FAGOMA (Spanish Network of Bacteriophages and Transducing Elements) recently contacted the Spanish Drugs and Medical Devices Agency (AEMPS) to promote the regulation of phage therapy in Spain. As a result, FAGOMA was asked to provide a general view on key issues regarding phage therapy legislation. This review comes as the culmination of the FAGOMA initiative and aims at appropriately informing the regulatory debate on phage therapy.This work was supported by Grant RED2018-102589-T funded by MCIN/AEI/10.13039/501100011033. R.V. and D.G. were supported by the Research Foundation–Flanders (FWO) under grant [G066919N]. Pe. G. and R.V. were supported by the Spanish Ministry of Science and Innovation (Grant number SAF2017-88664-R), with additional funding provided by the Centro de Investigación Biomédica en Red de Enfermedades Respiratorias (CIBERES), an initiative of the Instituto de Salud Carlos III. P.D.-C. was financially supported by a Ramón y Cajal contract RYC2019-028015-I and project PID2020-112835RA-I00 funded by MCIN/AEI/10.13039/501100011033, ESF Invest in your future, project SEJIGENT/2021/014, funded by Conselleria d’Innovació, Universitats, Ciència i Societat Digital (Generalitat Valenciana), and project AP2020-27 funded by VLC-Biomed (UV-La Fe 2020 Programa Acciones Preparatorias). M.M. was supported by project PID2020-113355GB-I00 of Spanish Ministry of Science and Innovation /Agencia Estatal de Investigación (AEI)/European regional fund (ERF). M.Á.T.-M. was supported by Spanish Ministry of Science and Innovation (Grant number SAF2017- 82251-R).Peer reviewe

Promotion of a sustainable gastronomy: the program El Setrill of Radio UA

Fundamentos: La pérdida de los referentes alimentarios, culinarios y gastronómicos propios de la dieta mediterránea, se traduce en un deterioro del estado nutricional y en una mayor incidencia de sobrepeso, obesidad y problemas de salud asociados, entre otras consecuencias. Frente al alejamiento de los parámetros de la cultura alimentaria mediterránea parece oportuno desarrollar estrategias que ayuden a su recuperación. Hacerlo de la mano de la nutrición y la gastronomía puede resultar clave. Los objetivos son analizar la experiencia del programa El Setrill emitido en Radio UA y abordar la utilidad de la divulgación radiofónica como estrategia didáctica y como instrumento para la promoción de una gastronomía sostenible. Métodos: Bajo el título de El Setrill, con el valenciano y el castellano como lenguas vehiculares, durante el curso académico 2017-2018 se inició en Radio UA la emisión de un programa radiofónico de 30 minutos sobre gastronomía, tradiciones culinarias y salud. Lo lleva a cabo un equipo su multidisciplinar conformado por dos periodistas, dos dietistas-nutricionistas, un cocinero con formación en enfermería y antropología, y un historiador de la ciencia con formación médica. Resultados: Se han realizado 21 programas en 3 temporadas, con temáticas que han abordado desde el aceite de oliva a la cocina de cuaresma, pasando por distintos arroces, la compra de proximidad, o los productos de temporada, entre otros. Con más de 15000 visualizaciones y reproducciones y una media de 732 por programa. Conclusiones: La experiencia ha mostrado la utilidad y las posibilidades del medio radiofónico como instrumento de divulgación científica, complemento formativo y promotor de una gastronomía saludable y sostenible basada en las tradiciones culinarias.Background: The loss of food, culinary and gastronomic references typical of the Mediterranean diet results in a deterioration of the nutritional status and a higher incidence of overweight, obesity and associated health problems, among other consequences. In this context, it seems appropriate to develop strategies that will help to recover the parameters of the Mediterranean food culture. Doing so hand in hand with nutrition and gastronomy can be the key. The objectives are to analyse the experience of the programme El Setrill broadcast on Radio UA and to tackle the usefulness of radio broadcasting as an educational strategy and as an instrument for the promotion of sustainable gastronomy. Methods: Under the title of El Setrill, with Valencian and Spanish as the vehicular languages, during the 2017-2018 academic year, a 30-minute radio programme on gastronomy, culinary traditions and health was started on Radio UA. It is carried out by a multidisciplinary team made up of two journalists, two dieticians, a cook with studies in nursing and anthropology, and a science historian with medical degrees. Results: 21 programs have been carried out in 3 seasons, with themes that have covered everything from olive oil to Lenten cooking, including different rice dishes, local shopping and seasonal products, among others. With more than 15,000 views and reproductions and an average of 732 per programme. Conclusions: Revista Española de Nutrición Comunitaria Revista Española de Nutrición Comunitaria Revista Española de The experience has shown the utility and the possibilities of radio as a tool for popularizing science, a formative complement and a promoter of healthy and sustainable gastronomy based on culinary traditions

A phase 3 trial of azacitidine versus a semi-intensive fludarabine and cytarabine schedule in older patients with untreated acute myeloid leukemia

PETHEMA Group.[Background] Options to treat elderly patients (≥65 years old) newly diagnosed with acute myeloid leukemia (AML) include intensive and attenuated chemotherapy, hypomethylating agents with or without venetoclax, and supportive care. This multicenter, randomized, open-label, phase 3 trial was designed to assess the efficacy and safety of a fludarabine, cytarabine, and filgrastim (FLUGA) regimen in comparison with azacitidine (AZA).[Methods] Patients (n = 283) were randomized 1:1 to FLUGA (n = 141) or AZA (n = 142). Response was evaluated after cycles 1, 3, 6, and 9. Measurable residual disease (MRD) was assessed after cycle 9. When MRD was ≥0.01%, patients continued with the treatment until relapse or progressive disease. Patients with MRD < 0.01% suspended treatment to enter the follow-up phase. [Results] The complete remission (CR) rate after 3 cycles was significantly better in the FLUGA arm (18% vs 9%; P = .04), but the CR/CR with incomplete recovery rate at 9 months was similar (33% vs 29%; P = .41). There were no significant differences between arms in early mortality at 30 or 60 days. Hematologic toxicities were more frequent with FLUGA, especially during induction. The 1-year overall survival (OS) rate and the median OS were superior with AZA versus FLUGA: 47% versus 27% and 9.8 months (95% confidence interval [CI], 5.6-14 months) versus 4.1 months (95% CI, 2.7-5.5 months; P = .005), respectively. The median event-free survival was 4.9 months (95% CI, 2.8-7 months) with AZA and 3 months (95% CI, 2.5-3.5 months) with FLUGA (P = .001). [Conclusions] FLUGA achieved more remissions after 3 cycles, but the 1-year OS rate was superior with AZA. However, long-term outcomes were disappointing in both arms (3-year OS rate, 10% vs 5%). This study supports the use of an AZA backbone for future combinations in elderly patients with AML.This study was supported by the Spanish Biomedical Research Centre in Cancer of the Carlos III Health Institute (CB16/12/00369) and by the Carlos III Health Institute/Subdirectorate General for Health Research (FIS No. PI16/01661). Celgene provided the azacitidine and financial support for this study

Genomics improves risk stratifi cation of adults with T-cell acute lymphoblastic leukemia enrolled in measurable residual disease-oriented trials

Genetic information has been crucial to understand the pathogenesis of T-cell acute lymphoblastic leukemia (T-ALL) at diagnosis and at relapse, but still nowadays has a limited value in a clinical context. Few genetic markers are associated with the outcome of T-ALL patients, independently of measurable residual disease (MRD) status after therapy. In addition, the prognostic relevance of genetic features may be modulated by the specific treatment used. We analyzed the genetic profile of 145 T-ALL patients by targeted deep sequencing. Genomic information was integrated with the clinical -biological and survival data of a subset of 116 adult patients enrolled in two consecutive MRD-oriented trials of the Spanish PETHEMA (Programa Espanol de Tratamientos en Hematologia) group. Genetic analysis revealed a mutational profile defined by DNMT3A/ N/KRAS/ MSH2/ U2AF1 gene mutations that identified refractory/resistant patients. Mutations in the DMNT3A gene were also found in the non-leukemic cell fraction of patients with T-ALL, revealing a possible mutational-driven clonal hematopoiesis event to prime T-ALL in elderly. The prognostic impact of this adverse genetic profile was independent of MRD status on day +35 of induction therapy. The combined worse-outcome genetic signature and MRD on day +35 allowed risk stratification of T-ALL into standard or high-risk groups with significantly different 5 -year overall survival (OS) of 52% (95% confidence interval: 37-67) and 17% (95% confidence interval: 1-33), respectively. These results confirm the relevance of the tumor genetic profile in predicting patient outcome in adult T-ALL and highlight the need for novel gene-targeted chemotherapeutic schedules to improve the OS of poor-prognosis T-ALL patients

Pasados y presente. Estudios para el profesor Ricardo García Cárcel

Ricardo García Cárcel (Requena, 1948) estudió Historia en Valencia bajo el magisterio de Joan Reglà, con quien formó parte del primer profesorado de historia moderna en la Universidad Autónoma de Barcelona. En esta universidad, desde hace prácticamente cincuenta años, ha desarrollado una extraordinaria labor docente y de investigación marcada por un sagaz instinto histórico, que le ha convertido en pionero de casi todo lo que ha estudiado: las Germanías, la historia de la Cataluña moderna, la Inquisición, las culturas del Siglo de Oro, la Leyenda Negra, Felipe II, Felipe V, Austrias y Borbones, la guerra de la Independencia, la historia cultural, los mitos de la historia de España... Muy pocos tienen su capacidad para reflexionar, ordenar, analizar, conceptualizar y proponer una visión amplia y llena de matices sobre el pasado y las interpretaciones historiográficas. A su laboriosidad inimitable se añade una dedicación sin límites en el asesoramiento de alumnos e investigadores e impulsando revistas, dosieres, seminarios o publicaciones colectivas. Una mínima correspondencia a su generosidad lo constituye este volumen a manera de ineludible agradecimiento

Heterogeneous contributions of change in population distribution of body mass index to change in obesity and underweight NCD Risk Factor Collaboration (NCD-RisC)

From 1985 to 2016, the prevalence of underweight decreased, and that of obesity and severe obesity increased, in most regions, with significant variation in the magnitude of these changes across regions. We investigated how much change in mean body mass index (BMI) explains changes in the prevalence of underweight, obesity, and severe obesity in different regions using data from 2896 population-based studies with 187 million participants. Changes in the prevalence of underweight and total obesity, and to a lesser extent severe obesity, are largely driven by shifts in the distribution of BMI, with smaller contributions from changes in the shape of the distribution. In East and Southeast Asia and sub-Saharan Africa, the underweight tail of the BMI distribution was left behind as the distribution shifted. There is a need for policies that address all forms of malnutrition by making healthy foods accessible and affordable, while restricting unhealthy foods through fiscal and regulatory restrictions

Life style, dietary habits and nutritional evaluation of hospital de Mérida health professionals

Introducción y objetivos: Se estudiaron hábitos de vida y diversos aspectos nutricionales y la relación entre ellos en personal sanitario del Hospital de Mérida del Servicio Extremeño de Salud (SES). Método: Se contó con la participación voluntaria de 43 trabajadores en activo los cuales auto-realizaron un cuestionario de datos personales, estilos de vida y un registro alimentario de siete días. Además se les midieron una serie de datos antropométricos. Resultados: Los hombres practicaban más actividad física, eran más sedentarios, fumaban menos y bebían más alcohol que las mujeres. Los sujetos con normo-peso practicaban más horas de actividad física que los sujetos con sobrepeso y que los obesos y paradójicamente los sujetos con normo-peso pasaban más horas sentados a la semana que los obesos. La media de kcal/día fue superior en hombres que en mujeres y en estas se observa un aumento significativo en el consumo de proteínas con respecto a los hombres, así mismo, la ingesta de lípidos y colesterol se encontró elevada en ambos casos. La media de kcal/día fue inferior en los sujetos obesos que en los sujetos con normo-peso y sobrepeso. El IMC (índice de masa corporal) se acompañó de un aumento del perímetro cintura, de la cadera, de la masa grasa y del % grasa corporal. Conclusión: La mayor parte de los sujetos estudiados presenta hábitos de vida y alimentación saludables. La ingesta de proteínas, lípidos y colesterol está ligeramente elevada mientras que la ingesta de hidratos de carbono esta disminuida con respecto a los valores recomendados.Introduction and aims: Living habits, several nutritional aspects and the relationship between them were studied at Hospital de Mérida health professionals in the Extremadura Health Service. Methods: Forty-three employed workers voluntary participated in this project by submitting a questionnaire about personal details and life style, and a seven-day food intake diary. Finally, their anthropometric data were also measured. Results: Men tended to do more physical activities than women. They also were more sedentary. They used to smoke less than women, but they drank more alcohol. Normo-weight subjects tried to practice sport during more time than overweight and obese ones. However, they also remained sitting for longer periods on a weekly basis. The average daily intakes of kilocalories were higher in men, but protein intakes were higher in women. Fat intake was increased in both sexes. The average daily intake of kilocalories was lower in obese subjects than overweight and normo-weight ones. An increase in the body mass index was accompanied by a bigger waist perimeter, waist to hip ratio, fat mass and body fat percentage. Conclusion: The majority of people interviewed in the survey have healthy living and dietary habits. Protein and fat daily intake is slightly higher than the values recommended by the WHO. Carbohydrate intake, by contrast, is lower.peerReviewe