Nutricion hospitalaria最新文献

Introduction: docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) play an important role in fetal growth and development. In Mexico, 76.8 % of women of reproductive age are overweight and obese, which is associated with the development of gestational complications. EPA and DHA fatty acids have an anti-inflammatory effect, reducing the risk of developing complications.

Objective: to evaluate the erythrocyte and dietary profile of omega-3 fatty acids in overweight and obese pregnant women.

Materials and methods: a prospective, cross-sectional, comparative and observational study in pregnant women with less than 14 weeks of gestation. Dietary intake of omega-3 fatty acids was evaluated by dietary diary; and levels of omega-3 fatty acids in erythrocyte membranes were evaluated by gas chromatography.

Results: the mean dietary intake of EPA and DHA fatty acids was 0.027 g and 0.095 g, respectively. The erythrocyte profile was 2.90 for EPA and 1.50 DHA, no differences between normal and overweight women was found.

Conclusion: the dietary intake and erythrocyte profile of omega-3 of pregnant women is lower than the reference parameters, with no significant differences between normal and overweight women.

Background: sarcopenia, typified by the progressive diminution of skeletal muscle mass and functionality, represents a substantial public health challenge, particularly among the geriatric population. Dietary intake, as a modifiable determinant, has elicited considerable interest due to its prospective role in preventing and alleviating sarcopenia.

Methods: this investigation employed Mendelian randomization (MR) analysis, a robust statistical method, to investigate the causal associations between dietary consumption and sarcopenia-associated phenotypes, including appendicular lean mass (ALM), hand grip strength, and walking pace. Genetic variants extracted from the extensive UK Biobank cohort served as instrumental variables for a comprehensive set of 26 dietary elements.

Results: our MR analysis unveiled that the ingestion of oily fish and cheese was significantly correlated with augmented ALM, diminished risk of low hand grip strength, and enhanced walking pace. In addition, cooked vegetables, fresh fruit, dried fruit, cereal, and raw vegetables were protective of one or both of the sarcopenia-associated phenotypes. These findings were robust to potential confounding influences owing to the sophisticated MR design.

Conclusions: our results underscore that specific dietary constituents play a pivotal protective role against sarcopenia, underscoring the necessity for tailored nutritional strategies to bolster muscle health in the elderly. Further investigations are requisite to corroborate these findings across heterogeneous populations and to unravel the underlying biological mechanisms.

Introduction: Obesity is a major public health challenge. In Spain the prevalence of excess of weight and obesity and is 56 % and 19 %, respectively, and it is linked to numerous preventable chronic diseases. Nutritional epidemiology focused on nutrients has evolved towards the study of dietary patterns that consider synergistic interactions between foods and nutrients. This study aims to investigate the relationship between obesity and its treatment by healthy dietary patterns. The Mediterranean diet and Dietary Approaches to Stop Hypertension (DASH), based on plant products, whole grains and low levels of salt, sugars and red meat, have been shown to promote weight loss and reduce comorbidities associated with obesity. Although vegetarian and vegan diets are adequate options for disease management and prevention, they require planning to avoid nutritional deficiencies. In conclusion, healthy dietary patterns such as the Mediterranean diet, DASH and vegetarian options are effective in both the prevention and treatment of obesity, highlighting the importance of considering the synergy between foods and nutrients in the management of this health condition.

Introduction: The present review aims to provide specific dietary guidelines based on scientific evidence to prevent the onset of cardiovascular disease (CVD). In general, a high daily consumption of plants based food (whole grains, vegetables, fruits, legumes, and nuts) is recommended compared to foods of animal origin, especially red and processed meats, moderate use of extra virgin olive oil as a culinary fat compared to other types of fats and oils, and low salt intake, especially from processed foods. Despite the scientific evidence and the nutritional education carried out in primary care, CVD continues to be the leading cause of death worldwide, which highlights the need to develop attractive and motivating approaches that enable the population to adhere definitively to healthy habits.

Introduction:

Introduction: Introduction: musculoskeletal health has become of increasing interest due to the ageing of the population and the increase in the prevalence of associated diseases. Objective: analyze scientific evidence on the role of nutrition and diet in maintaining muscle and bone health and preventing related diseases. Methods: review of the scientific literature on nutrition and diet in maintaining muscle and bone health. Results and discussion: dietary components such as protein, calcium, magnesium, vitamin D, C, K, B12, among others, have been positively associated with the maintenance of muscle and bone. The Mediterranean diet could slow the onset of sarcopenia and osteoporosis. Conclusion: nutrition is crucial for muscle and bone health.

Introduction: Yogurt has been valued very positively for centuries, but the concern for food sustainability and the fact that it is a food of animal origin has raised doubts about the consumption that may be convenient. The objective of this work is to deepen the topic and establish recommendations for the population. From the nutritional point of view, yogurt is a valuable food, for its high content, quality and bioavailability of its nutrients, in a low energy content, its components together with probiotic microorganisms are provided in a matrix that helps achieve greater nutritional and health benefit. Regular consumption of yogurt has been linked to cardiovascular protection, against diabetes, excess weight, cancer, bone health. Thinking about environmental sustainability, yogurt production is not particularly dangerous, as the kg of CO2 eq (greenhouse gases) associated with their production are the lowest obtained compared to other animal foods and even lower than those associated with the production of some plant foods and the supply of nutrients per 1000 kcal, per 100 g, or per euro is one of the highest available. There is the possibility to further improve sustainability with improvements in animal feed, packaging, transport, etc. Considering this evidence, the daily consumption of yogurt / fermented milk should be included in the food guidelines, not only as one more milk option, but specifying a specific consumption such as a ration / day, this pattern can be useful from the nutritional point of view and for the improvement of public health.

Introduction: The aim of this study is to investigate how excess weight can influence cancer risk and the possible mechanisms involved. For this purpose, a bibliographic review was made of the studies published between 2000 and 2024 that analyze this relationship, as well as specific types of cancer associated with obesity. A significant association was found between overweight/obesity and increased cancer risk. Some specific cancers such as esophageal, stomach, colorectal, liver, and endometrial cancers, among others, are particularly sensitive to this relationship. Therefore, excess weight is confirmed as an important risk factor for the development of cancer. Maintaining a healthy weight and following healthy lifestyle recommendations are essential to prevent cancer and improve survival in cancer patients.