Group intervention to promote healthy habits in the workplace: IPHASAL Program

Artículo original[ES] Introducción: Las enfermedades cardiovasculares constituyen un grave problema de salud pública. El ámbito la boral es óptimo para intervenir sobre los factores de riesgo cardiovascular. El objetivo es evaluar una intervención grupal de promoción de hábitos saludables (programa IPHASAL) mediante apoyo entre iguales en el ámbito laboral. Método: En el programa participaron 325 trabajadores de 13 empresas con factores de riesgo cardiovascular (hiper tensión, tabaquismo, exceso de peso, inactividad física). Antes y después del programa se midió peso y altura, ten sión arterial y se pasó un cuestionario sobre hábitos de salud. El programa consistía en asistir a talleres formativos y sesiones grupales en las que los participantes compartían experiencias, conocimientos y progresos sobre hábitos saludables. El resultado se midió con el Índice Fuster BEWAT (IFB), calculado con la puntuación de 5 variables: ten sión arterial, ejercicio, peso, alimentación y tabaco.Resultados: Los participantes sin criterios de exclusión en el proyecto fueron 273. El 79% asistió a 3 o más talleres y el 73,9% acudió a 3 o más sesiones. Todos los parámetros del IFB mejoraron significativamente tras el programa, siendo el mayor incremento en la actividad física y el menor en el tabaquismo. El IFB total aumentó un 17,4% (1,5 puntos), siendo superior el aumento en mujeres (19,6%) que en hombres (14,0%) y en el grupo más joven (21,6%). Conclusiones: La intervención grupal IPHASAL es aplicable al ámbito laboral y contribuye a mejorar el perfil de riesgo cardiovascular, ayudando a los trabajadores a potenciar el cambio hacia estilos de vida.[EN] Introduction: Cardiovascular disease is a major public health problem. The workplace is an optimal setting to intervene on cardiovascular risk factors. The aim is to evaluate a group intervention to promote healthy habits (IPHASAL program) through peer support in the workplace.Method: The program involved 325 workers in 13 companies with cardiovascular risk factors (hypertension, smoking, overweight, physical inactivity). Before and after the program, weight and height, blood pressure were measured and a questionnaire on health habits was administered. The program consisted of training workshops and group sessions in which participants shared experiences, knowledge and progress on healthy habits. The outcome was measured with the Fuster BEWAT Index (FBI), calculated with the score of 5 variables under study: blood pressure, exercise, weight, diet and smoking. Results: Participants without exclusion criteria in the project were 273. 79% attended 3 or more workshops and 73.9% attended 3 or more sessions. All FBI parameters improved significantly after the program, with the largest increase in physical activity and the smallest increase in smoking. Total FBI increased by 17.4% (1.5 points), with a higher increase in women (19.6%) than in men (14.0%) and in the youngest group (21.6%). Conclusions: The IPHASAL group program is applicable to the workplace and contributes to improving the cardiovascular risk profile, helping workers to promote change towards healthy lifestyles.N

International conference on the healthy effect of virgin olive oil

Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheime's disease, vascular dementia, cognitive decline, diabetes and cancer. Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations. © 2005 Blackwell Publishing Ltd

Treatment with tocilizumab or corticosteroids for COVID-19 patients with hyperinflammatory state: a multicentre cohort study (SAM-COVID-19)

Objectives: The objective of this study was to estimate the association between tocilizumab or corticosteroids and the risk of intubation or death in patients with coronavirus disease 19 (COVID-19) with a hyperinflammatory state according to clinical and laboratory parameters. Methods: A cohort study was performed in 60 Spanish hospitals including 778 patients with COVID-19 and clinical and laboratory data indicative of a hyperinflammatory state. Treatment was mainly with tocilizumab, an intermediate-high dose of corticosteroids (IHDC), a pulse dose of corticosteroids (PDC), combination therapy, or no treatment. Primary outcome was intubation or death; follow-up was 21 days. Propensity score-adjusted estimations using Cox regression (logistic regression if needed) were calculated. Propensity scores were used as confounders, matching variables and for the inverse probability of treatment weights (IPTWs). Results: In all, 88, 117, 78 and 151 patients treated with tocilizumab, IHDC, PDC, and combination therapy, respectively, were compared with 344 untreated patients. The primary endpoint occurred in 10 (11.4%), 27 (23.1%), 12 (15.4%), 40 (25.6%) and 69 (21.1%), respectively. The IPTW-based hazard ratios (odds ratio for combination therapy) for the primary endpoint were 0.32 (95%CI 0.22-0.47; p < 0.001) for tocilizumab, 0.82 (0.71-1.30; p 0.82) for IHDC, 0.61 (0.43-0.86; p 0.006) for PDC, and 1.17 (0.86-1.58; p 0.30) for combination therapy. Other applications of the propensity score provided similar results, but were not significant for PDC. Tocilizumab was also associated with lower hazard of death alone in IPTW analysis (0.07; 0.02-0.17; p < 0.001). Conclusions: Tocilizumab might be useful in COVID-19 patients with a hyperinflammatory state and should be prioritized for randomized trials in this situatio

Trans-fatty acid content of food products in Spain in 2015

Objective: To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. Methods: We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. Results: In 2015, the majority of food products studied had a TFA content of less than 0.2 g/100 g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. Conclusions: TFA content in Spain is low and has significantly fallen since 2010

La estrategia para la nutrición, actividad física y prevención de la obesidad (estrategia NAOS).

La obesidad, cuya prevalencia permanece en aumento, se halla relacionada con las principales enfermedades crónicas que afectan a la salud de la población. Por ello, la Asamblea Mundial de la Salud aprobó, en 2004, la Estrategia Mundial sobre Régimen Alimentario, Actividad Física y Salud, con el objetivo de reducir los factores de riesgo de enfermedades no transmisibles relacionados con las dietas poco saludables y la inactividad física. En esta línea, en 2005, el Ministerio de Sanidad y Consumo puso en marcha la Estrategia NAOS como una plataforma donde incluir e impulsar todas aquellas iniciativas que contribuyan a lograr el necesario cambio social en la promoción de una alimentación saludable y la prevención del sedentarismo a partir de unos retos específicos en diversos ámbitos de actuación. La Estrategia NAOS trasciende de las áreas sanitaria y educativa y aglutina actuaciones en todos los sectores de la sociedad que juegan un papel en la prevención de la obesidad. Campañas de información, acuerdos con instituciones públicas y privadas, convenios de colaboración voluntaria, programas educativos, apoyo a iniciativas de promoción de la salud, son algunas de las actividades que se llevan a cabo en el seno de la Estrategia NAOS. El desarrollo de las mismas y la incorporación de otras nuevas, junto con la labor de evaluación y seguimiento de todas ellas será lo que permita mantener un alto grado de efectividad en la prevención de la obesidad

Sodium intake may promote weight gain; results of the FANPE study in a representative sample of the adult Spanish population

LA INGESTA DE SODIO PUEDE FAVORECER EL INCREMENTO DE PESO; RESULTADOS DEL ESTUDIO FANPE REALIZADO EN UNA MUESTRA REPRESENTATIVA DE ADULTOS ESPANOLES Resumen Introducción: Estudios recientes, han señalado que las dietas ricas en sodio podrían predisponer a la aparición de obesidad, ya sea de forma directa, o por estar asociadas con el consumo de alimentos que favorecen el aumento de peso. Objetivo: El objeto de este estudio fue analizar la asociación entre sodio urinario y presencia de sobrepeso y obesidad, en una muestra representativa de adultos españoles, así como conocer si el mayor consumo de sal, se asocia con unos peores hábitos alimentarios y con una mayor ingesta de alimentos, que puedan predisponer a la aparición de la misma. Métodos: Se ha estudiado un grupo de 418 adultos (196 hombres y 222 mujeres) de 18 a 60 años de edad. Se recogieron datos de peso, talla, circunferencia de cintura y se calculó, a partir de ellos, el IMC y el índice cintura/talla. Con el fin de conocer el consumo de alimentos, se aplicó un &quot;Recuerdo de 24 horas&quot; durante dos días consecutivos y se determinó el sodio en orina de 24 horas. Resultados: Un 34,4% de la población presentó sobrepeso y un 13,6% obesidad. Se observó una asociación positiva entre el IMC y la excreción urinaria de sodio. Los valores de sodio en orina también se relacionaron de forma directa con otros parámetros indicadores de adiposidad, como la circunferencia de la cintura o la relación cintura/talla. Tanto el peso, como el IMC, la circunferencia de la cintura y la relación cintura/talla, fueron mayores en el grupo con una excreción urinaria de sodio ≥ 154 mmol/l (Percentil 50) (P50). Además, las personas con una mayor eliminación urinaria de sodio presentaron una mayor ingesta calórica y un mayor consumo de alimentos totales y, en concreto, de carnes, precocinados y aperitivos. Tras ajustar por la ingesta de energía, la mayor ingesta de sodio resultó ser un factor de riesgo de tener un IMC más alto (OR = 1.0041, IC 95% 1.0015-1.0067, p &lt; 0,01). Conclusiones: La ingesta de sal estuvo asociada con la presencia de obesidad, ya que las personas con una mayor ingesta de sodio ingirieron más energía y presentaron peores hábitos alimentarios. Sin embargo, la ingesta de sodio por sí misma, también parece estar relacionada con el padecimiento de obesidad. Abstract Introduction: Recent studies have indicated that diets rich in sodium may predispose to the development of obesity, either directly, or be associated with the consumption of foods that promote weight gain. Objetive: The aims of this study were to analyze the association between urinary sodium and the presence of excess of weight. Additionally, the study investigated the relationships between salt intake and dietary habits, as a high salt intake may be associated with inadequate eating habits and a high incidence of obesity. Methods: This study involved 418 adults (196 men and 222 women) aged 18 to 60 years old. Weight, height and waist circumference were measured, and we calculated, BMI and waist/height ratio. Dietary intake was estimated using a &quot;24 h recalls&quot;, for two consecutive days, and sodium content was determined from 24 h urine sample. Results: The 34.4% of the population had overweight and 13.6% had obesity. A positive association was seen between BMI and urinary sodium concentration. Urine sodium values were also positively associated with others adiposity indicators such as waist circumference and waist/height ratio. Body weight, BMI, waist circumference, and waist/height ratio were higher in the group of individuals with a urinary sodium excretion ≥ 154 mmol/l (Percentile 50) (P50). Additionally, individuals placed in this group presented a higher caloric intake and total food intake, in particular, more meat, processed food and snacks. Adjusting by energy intake, a higher sodium intake was a risk factor of being overweight or obese (OR = 1.0041, IC 95% 1.0015-1.0067, p &lt; 0.01). Conclusions: Salt intake was associated with obesity; since people with higher sodium intake consumed more energy and presented worse eating habits. Additionally, sodium intake itself appears to be related to obesity

The relationship between hours of sleep, screen time and frequency of food and drink consumption in Spain in the 2011 and 2013 ALADINO: a cross-sectional study

Abstract Background The frequency of intake of food and beverages depends on a number of ill-defined behaviour patterns. The objectives of this study were to evaluate the effects of screen time and sleep duration on food consumption frequency, and to describe frequencies and types of food consumption according to BMI category and parents’ level of education. Methods We studied 6287 and 2806 children drawn from the 2011 and 2013 cross-sectional ALADINO studies respectively. Data were collected on number of hours of sleep, screen time, and weekly frequency of consumption of 17 food groups. Weight status was measured, and information was also collected on parents’ educational level. Average food consumption frequencies were calculated by reference to hours of sleep and hours of screen time, and were defined as ≥4 times or <4 times per week (once per week for soft drinks and diet soft drinks). Differences in frequency were evaluated for screen times of more and less than 2 h per day, and for sleep durations longer or shorter than the daily average. We fitted logistic regression models to evaluate the independent association between screen exposure and hours of sleep on the one hand, and food consumption frequency on the other. Results Consumption of fruit and vegetables was lower among children who had parents with no formal or only primary school education. High levels of screen time were associated with a greater frequency of consumption of energy-dense, micronutrient-poor products and a lower frequency of consumption of fruit and vegetables. Sleeping a sufficient number of hours was associated with a higher consumption of fruit and vegetables. The results for 2011 were concordant with those for 2013. Conclusions If efforts to ensure healthier eating habits among children are to be at all successful, they should focus on promoting a sufficient amount of sleep for children, limiting the time they spend watching television and/or playing with computers or video games, and educating parents accordingly

Adequacy of usual macronutrient intake and macronutrient distribution in children and adolescents in Spain: A National Dietary Survey on the Child and Adolescent Population, ENALIA 2013-2014.

To describe the nutritional profile and assess the National Dietary Survey on the Child and Adolescent Population project in Spain (ENALIA) regarding usual total energy and macronutrient intake. A cross-sectional nationally representative sample of 1862 children and adolescents (age 6 months to 17) was surveyed between 2013 and 2014 following European methodology recommendations. Dietary information was collected using two methods, dietary records (for children from age 6 months to 9 years) and 24-h dietary recall (participants age 10 and older). Usual intake was estimated by correcting for within-person intake variance using the Iowa State University (ISU) method. A probability analysis was used to assess compliance with dietary reference intakes in the target population. Protein consumption in the age 1-3 group as a percentage of total energy exceeded the upper limit of the Acceptable Macronutrient Distribution Range (AMDR) by 4.7% for boys and 12.1% for girls. 42.9% of girls age 4-8 were under the lower limit of the AMDR for carbohydrates. 43.4% of boys and 46.9% of girls between 4 and 17 exceeded the AMDR in total fat intake, saturated fatty acids (SFAs) accounting for 12.3% of total energy. The results suggest that Spanish children and adolescents could improve macronutrient distribution by reducing fat and increasing carbohydrate intake across all age groups, and decreasing protein intake, especially in young children

Contenidos transversales y complementarios a los programas de alimentación, nutrición y gastronomía de educación infantil y primaria : el gusto es mío

Resumen basado en la publicaciónLos Programas de Alimentación, Nutrición y Gastronomía para Educación Infantil y Primaria, han sido desarrollados por el Ministerio de Educación, Cultura y Deporte a través del Centro Nacional de Innovación e Investigación Educativa (CNIIE), el Ministerio de Sanidad, Servicios Sociales e Igualdad a través de la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN), la Real Academia de Gastronomía (RAG) y la Fundación Española de la Nutrición (FEN).Se presentan los programas de alimentación, nutrición y gastronomía para las etapas de educación infantil y primaria, que tienen como objetivo principal la adquisición de hábitos saludables por parte del alumnado desde la infancia para asegurar una mejor calidad de vida durante las etapas de desarrollo posteriores y afianzarlos para la edad adulta. Los contenidos transversales y complementarios a los programas de alimentación, nutrición y gastronomía para las etapas de educación infantil y de educación primaria se articulan en cuatro unidades didácticas que refuerzan los objetivos comunes perseguidos en ambas etapas educativas. Se presenta un nuevo matiz: la relación directa del escolar con lo que come y el ejercicio físico que realiza. Es decir, dónde come, qué debe comer para mantener un peso adecuado a la etapa de crecimiento y desarrollo, la importancia de practicar actividad física de forma regular, así como reforzar la información sobre los alimentos, las frecuencias de consumo o cómo alimentarse cuando se es alérgico o intolerante a alguno de ellos, potenciando, de forma conjunta, la adquisición de estilos de vida saludable. Las cuatro unidades en las que se articula la obra incluyen contenidos transversales y complementarios para la etapa de educación infantil y el primer ciclo de educación primaria, donde descubrirán nuevas formas de observar, saborear, oler y sentir los alimentos.ES