Base de dados : MEDLINE
Pesquisa : G07.203.200.775 [Categoria DeCS]
Referências encontradas : 1344 [refinar]
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  1 / 1344 MEDLINE  
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[PMID]:29311461
[Au] Autor:Nambu H
[Ad] Endereço:Graduate School of Medicine and Pharmaceutical Sciences, University of Toyama.
[Ti] Título:[Novel Methods for the Synthesis of Heterocycles Using Highly Reactive Spirocyclopropanes].
[So] Source:Yakugaku Zasshi;138(1):19-25, 2018.
[Is] ISSN:1347-5231
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:This review describes our recent efforts to develop efficient methods for the synthesis of heterocyclic compounds, such as indoles and benzofurans, employing ring-opening cyclization of cyclohexane-1,3-dione-2-spirocyclopropanes, which were prepared by the reaction of 1,3-cyclohexanediones with sulfonium salts. Ring-opening cyclization of cyclohexane-1,3-dione-2-spirocyclopropanes with primary amines proceeded at room temperature to provide 2-substituted tetrahydroindol-4(5H)-ones in good to excellent yield. The obtained product was readily converted into a 2-substituted 4-hydroxyindole derivative. Furthermore, acid-catalyzed ring-opening cyclization of cyclohexane-1,3-dione-2-spirocyclopropanes proceeded smoothly at room temperature to provide 2-substituted tetrahydrobenzofuran-4(2H)-ones in excellent yield. The obtained product was converted into a 2-substituted 4-hydroxybenzofuran derivative. The synthetic utility of this catalytic protocol was demonstrated by the total synthesis of cuspidan B.
[Mh] Termos MeSH primário: Química Orgânica/métodos
Compostos Heterocíclicos/síntese química
[Mh] Termos MeSH secundário: Aminas/química
Benzofuranos/síntese química
Catálise
Ciclização
Cicloexanos/síntese química
Cicloexanonas/química
Ciclopropanos/síntese química
Indóis/síntese química
Fenômenos de Química Orgânica
Alimentos de Soja
Estilbenos/síntese química
Compostos de Sulfônio/química
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Amines); 0 (Benzofurans); 0 (Cyclohexanes); 0 (Cyclohexanones); 0 (Cyclopropanes); 0 (Heterocyclic Compounds); 0 (Indoles); 0 (Stilbenes); 0 (Sulfonium Compounds); 0 (cuspidan B); 6UK3D2BXJT (1,3-cyclohexanedione)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.1248/yakushi.17-00188


  2 / 1344 MEDLINE  
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[PMID]:28873582
[Au] Autor:Jiang W; Chen Y; He X; Hu S; Li S; Liu Y
[Ad] Endereço:Laboratory of Seafood Processing, Innovative and Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang 316022, China.
[Ti] Título:A study of the tyramine/glucose Maillard reaction: Variables, characterization, cytotoxicity and preliminary application.
[So] Source:Food Chem;239:377-384, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The tyramine/glucose Maillard reaction was proposed as an emerging tool for tyramine reduction in a model system and two commercial soy sauce samples. The model system was composed of tyramine and glucose in buffer solutions with or without NaCl. The results showed that tyramine was reduced in the model system, and the reduction rate was affected by temperature, heating time, initial pH value, NaCl concentration, initial glucose concentration and initial tyramine concentration. Changes in fluorescence intensity and ultraviolet-visible (UV-vis) absorption spectra showed three stages of the Maillard reaction between tyramine and glucose. Cytotoxicity assay demonstrated that tyramine/glucose Maillard reaction products (MRPs) were significantly less toxic than that of tyramine (p<0.05). Moreover, tyramine concentration in soy sauce samples was significantly reduced when heated with the addition of glucose (p<0.05). Experimental results showed that the tyramine/glucose Maillard reaction is a promising method for tyramine reduction in foods.
[Mh] Termos MeSH primário: Glucose/química
Tiramina/química
[Mh] Termos MeSH secundário: Reação de Maillard
Alimentos de Soja
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
IY9XDZ35W2 (Glucose); X8ZC7V0OX3 (Tyramine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  3 / 1344 MEDLINE  
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[PMID]:28885051
[Au] Autor:Kung HF; Lee YC; Huang YL; Huang YR; Su YC; Tsai YH
[Ad] Endereço:1 Department of Biotechnology, Tajen University, Pingtung 907, Taiwan, Republic of China.
[Ti] Título:Degradation of Histamine by Lactobacillus plantarum Isolated from Miso Products.
[So] Source:J Food Prot;80(10):1682-1688, 2017 Oct.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Histamine is a toxic chemical and is the causative agent of food poisoning. This foodborne toxin may be degraded by the oxidative deamination activity of certain microorganisms. In this study, we isolated four histamine-degrading Lactobacillus plantarum bacteria from miso products. Among them, L. plantarum D-103 exhibited 100% degradation of histamine in de Man Rogosa Sharpe (MRS) broth containing 50 ppm of histamine after 24 h of incubation at 30°C. The optimal growth, histamine oxidase, and histamine-degrading activity of L. plantarum D-103 were observed in histamine MRS broth at pH 7.0, 3% NaCl, and 30°C. It also exhibited tolerance to broad ranges of pH (4 to 10) and salt concentrations (0 to 12%) in histamine MRS broth. Therefore, the histamine-degrading L. plantarum D-103 might be used as an additive culture to prevent histamine accumulation in miso products during fermentation.
[Mh] Termos MeSH primário: Histamina/metabolismo
Lactobacillus plantarum/metabolismo
Alimentos de Soja/microbiologia
[Mh] Termos MeSH secundário: Fermentação
Histamina/análise
Lactobacillus
Lactobacillus plantarum/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
820484N8I3 (Histamine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170909
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-17-135


  4 / 1344 MEDLINE  
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[PMID]:28868973
[Au] Autor:Meng Q; Imamura M; Katayama H; Obata A; Sugawara E
[Ad] Endereço:a Faculty of Education , Iwate University , Morioka , Japan.
[Ti] Título:Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
[So] Source:Biosci Biotechnol Biochem;81(10):1984-1989, 2017 Oct.
[Is] ISSN:1347-6947
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In order to clarify the aroma characteristics of raw soy sauce (RS), the application of gas chromatography-olfactometry analysis to the aroma concentrate from a RS revealed 76 aroma peaks, of which 25 peaks showed fruit-like aromas. Furthermore, the head space aromatic compounds of RS were analyzed with 32 peaks detected. Ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 4-methylpentanoate were detected with higher flavor dilution factor (FD factor) than other aroma compounds by aroma extract dilution analysis. Quantitative analysis suggested that these compounds were common in all RS samples tested in this study, and were present at higher concentrations than their perception thresholds. The concentrations and the FD factors of these compounds were significantly decreased during the heating of the RS. Fruitiness is one of the key aroma characteristics of RS and the ethyl esters identified in this study are the key components contributing to this distinct aroma.
[Mh] Termos MeSH primário: Frutas/química
Odorantes/análise
Alimentos de Soja/análise
[Mh] Termos MeSH secundário: Ésteres/análise
Ésteres/química
Manipulação de Alimentos
Temperatura Alta
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Esters)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171017
[Lr] Data última revisão:
171017
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170905
[St] Status:MEDLINE
[do] DOI:10.1080/09168451.2017.1364620


  5 / 1344 MEDLINE  
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[PMID]:28816973
[Au] Autor:Weng KG; Yuan YL
[Ad] Endereço:aDepartment of Radiation Oncology, Chongqing Cancer Institute and Hospital and Cancer Center bDepartment of Clinical Laboratory, Chongqing the Seventh People's Hospital, Chongqing, China.
[Ti] Título:Soy food intake and risk of gastric cancer: A dose-response meta-analysis of prospective studies.
[So] Source:Medicine (Baltimore);96(33):e7802, 2017 Aug.
[Is] ISSN:1536-5964
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Epidemiological studies were inconsistent on the association between soy food intake and risk of gastric cancer (GC). This study aimed to determine the role of soy food intake in the development of GC.A systematic search was conducted in PubMed and Web of Science to identify all relevant studies. Study-specific relative risks (RRs) and 95% confidence intervals (CIs) were pooled using a random-effects model, and the dose-response relationship between soy food intake and GC risk was also assessed.Thirteen prospective studies were identified with a total of 517,106 participants and 5800 cases. Among 11 types of soy food, high intake of total soy food (the highest vs the lowest category: RR: 0.78, 95% CI: 0.62-0.98) and nonfermented soy food (RR: 0.63, 95% CI: 0.50-0.79) were inversely associated with GC risk, while high intake of miso soup was associated with the risk in male (RR: 1.17, 95% CI: 1.02-1.36). In dose-response meta-analysis, total soy food intake (0-150 g/day) showed no significant association with GC risk, while high intake of nonfermented soy food was inversely related, especially an intake of more than 100 g/day. In male, miso soup intake (1-5 cups/day) was significantly associated with GC risk.High intake of nonfermented soy food might reduce the risk of GC, while miso soup intake might increase the risk in male.
[Mh] Termos MeSH primário: Alimentos de Soja
Neoplasias Gástricas/epidemiologia
[Mh] Termos MeSH secundário: Relação Dose-Resposta a Droga
Seres Humanos
Estudos Observacionais como Assunto
Estudos Prospectivos
Fatores de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE; META-ANALYSIS
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170911
[Lr] Data última revisão:
170911
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:170818
[St] Status:MEDLINE
[do] DOI:10.1097/MD.0000000000007802


  6 / 1344 MEDLINE  
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[PMID]:28772225
[Au] Autor:Suh JH; Makarova AM; Gomez JM; Paul LA; Saba JD
[Ad] Endereço:Children's Hospital Oakland Research Institute, UCSF Benioff Children's Hospital Oakland, Oakland, CA, USA.
[Ti] Título:An LC/MS/MS method for quantitation of chemopreventive sphingadienes in food products and biological samples.
[So] Source:J Chromatogr B Analyt Technol Biomed Life Sci;1061-1062:292-299, 2017 Sep 01.
[Is] ISSN:1873-376X
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Colorectal cancer (CRC) is a leading cause of cancer mortality. Diet has a significant influence on colon cancer risk. Identifying chemopreventive agents, dietary constituents, practices and/or diet supplements that promote gut health and reduce the incidence of intestinal neoplasias and CRC could significantly impact public health. Sphingadienes (SDs) are dietary sphingolipids found in plant-based food products. SDs are cytotoxic to colon cancer cells and exhibit chemopreventive properties. The aim of the present study was to develop a sensitive and robust ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method for quantifying SDs in food products and biological samples. The assay was linear over a concentration range of 80nM to 50µM and was sensitive to a detection limit of 3.3nM. Post-extraction stability was 100% at 24h. SD content in soy oils was approximately 10nM. SDs were detected transiently in the plasma of adult mice 10min after gavage delivery of a 25mg/kg bolus and declined to baseline by 1h. SD uptake in the gut was maximal in the duodenum and peaked 1h after gavage delivery. Disappearance of SDs in the lower gastrointestinal tract suggests either rapid metabolism to yet unidentified products or potentially luminal export.
[Mh] Termos MeSH primário: Cromatografia Líquida/métodos
Etanolaminas/análise
Análise de Alimentos/métodos
Esfingolipídeos/análise
[Mh] Termos MeSH secundário: Animais
Etanolaminas/farmacocinética
Absorção Intestinal
Limite de Detecção
Modelos Lineares
Camundongos
Reprodutibilidade dos Testes
Alimentos de Soja/análise
Esfingolipídeos/farmacocinética
Espectrometria de Massas em Tandem/métodos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Ethanolamines); 0 (Sphingolipids); 25696-03-1 (sphingadienine)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171026
[Lr] Data última revisão:
171026
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170804
[St] Status:MEDLINE


  7 / 1344 MEDLINE  
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[PMID]:28724661
[Au] Autor:Nozue M; Shimazu T; Sasazuki S; Charvat H; Mori N; Mutoh M; Sawada N; Iwasaki M; Yamaji T; Inoue M; Kokubo Y; Yamagishi K; Iso H; Tsugane S
[Ad] Endereço:Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
[Ti] Título:Fermented Soy Product Intake Is Inversely Associated with the Development of High Blood Pressure: The Japan Public Health Center-Based Prospective Study.
[So] Source:J Nutr;147(9):1749-1756, 2017 Sep.
[Is] ISSN:1541-6100
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Randomized controlled studies have investigated the short-term effect of soy product intake on blood pressure (BP) in normotensive people. To our knowledge, no prospective studies exist on the effect of habitual intake of fermented soy products, separate from total soy products, on BP in the general population. We examined the association between the habitual intake of soy products, including fermented soy products, and the development of high BP during a 5-y period among participants in a population-based prospective cohort study in Japan. The study included normotensive participants aged 40-69 y at baseline (926 men and 3239 women) who completed 2 questionnaires and whose BP was measured at the baseline survey between 1993 and 1994 and the 5-y follow-up in the Japan Public Health Center-Based Prospective Study Cohort II. The intake of soy products was assessed with a food-frequency questionnaire. High BP was defined as systolic blood pressure ≥130 mm Hg, diastolic blood pressure ≥85 mm Hg, or antihypertensive medication use. ORs and 95% CIs of high BP by frequency of soy products (miso, natto, and tofu) consumption, intake of total and fermented soy products, and intake of isoflavones from total and fermented soy products were estimated with the use of multiple logistic regression analysis. Multivariable-adjusted ORs of high BP for the highest compared with the lowest tertile of total and fermented soy product intake were 1.03 (95% CI: 0.84, 1.25; -trend = 0.786) and 0.72 (95% CI: 0.56, 0.92; -trend = 0.009), respectively. The frequency of nonfermented soy product (tofu) intake was not associated with the development of high BP ( -trend = 0.597). The intake of fermented soy products, but not total or nonfermented soy products, was inversely associated with developing high BP in men and women with normal BP.
[Mh] Termos MeSH primário: Pressão Sanguínea/efeitos dos fármacos
Dieta
Fermentação
Hipertensão/prevenção & controle
Alimentos de Soja
Feijão de Soja/química
[Mh] Termos MeSH secundário: Idoso
Inquéritos sobre Dietas
Feminino
Seguimentos
Seres Humanos
Isoflavonas/administração & dosagem
Japão
Modelos Logísticos
Masculino
Meia-Idade
Razão de Chances
Estudos Prospectivos
Saúde Pública
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Isoflavones)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170913
[Lr] Data última revisão:
170913
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170721
[St] Status:MEDLINE
[do] DOI:10.3945/jn.117.250282


  8 / 1344 MEDLINE  
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[PMID]:28622115
[Au] Autor:Lee Y; Cha YS; Park Y; Lee M
[Ad] Endereço:1 Department of Food Science and Nutrition, Jeju National University , Jeju, Korea.
[Ti] Título:PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial.
[So] Source:J Med Food;20(6):610-617, 2017 Jun.
[Is] ISSN:1557-7600
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Kochujang, a Korean fermented soybean-based red pepper paste, has been reported to have beneficial health effects. The aim of this study was to examine the antiobesity effects of Kochujang as a supplement in overweight/obese subjects according polymorphisms in the obesity-linked gene, peroxisome proliferator activator receptor γ (PPARγ2). Sixty overweight/obese subjects, who had body mass indexes (BMI, kg/m ) ≥23 or waist/hip ratios (WHR) ≥0.90 for males or ≥0.85 for females, were randomly assigned to either taking 32 g/day of placebo or Kochujang for 12 weeks. Before and after the intervention, anthropometric and metabolic parameters and body fat distribution (by computed tomography) were measured. After PPARγ2 C1431T polymorphism was analyzed by PCR-restriction fragment length polymorphism, the differences among the four groups (wild and mutant alleles in Kochujang and placebo groups) were determined. Between the Kochujang (n = 26) and placebo (n = 27) groups, there were no differences in body composition, insulin resistance, or antioxidant biomarkers before and after intervention. Compared to placebo, Kochujang significantly decreased plasma triglyceride (TG), TG/high-density lipoprotein (HDL), and dietary intakes of protein, sodium, and potassium after age, sex, and BMI were adjusted. The beneficial effects of Kochujang on lowering of TG and TG/HDL were weakened in subjects with the PPARγ2 mutant T allele with increasing subcutaneous fat area. However, the interaction between Kochujang and the PPARγ2 T allele improved insulin sensitivity. The obesogenic variables affected by the T mutant allele of PPARγ2 C1431T SNP were different in overweight/obese subjects in response to Kochujang.
[Mh] Termos MeSH primário: Fármacos Antiobesidade/metabolismo
Capsicum/metabolismo
Obesidade/dietoterapia
Obesidade/genética
Sobrepeso/dietoterapia
Sobrepeso/genética
PPAR gama/genética
Feijão de Soja/metabolismo
[Mh] Termos MeSH secundário: Adulto
Alelos
Método Duplo-Cego
Feminino
Fermentação
Seres Humanos
Lipoproteínas HDL/metabolismo
Masculino
Meia-Idade
Obesidade/metabolismo
Sobrepeso/metabolismo
Polimorfismo de Nucleotídeo Único
Alimentos de Soja/análise
Triglicerídeos/metabolismo
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Anti-Obesity Agents); 0 (HDL-triglyceride); 0 (Lipoproteins, HDL); 0 (PPAR gamma); 0 (Triglycerides)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170822
[Lr] Data última revisão:
170822
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170617
[St] Status:MEDLINE
[do] DOI:10.1089/jmf.2016.3911


  9 / 1344 MEDLINE  
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[PMID]:28530573
[Au] Autor:Kim Y; Kim EY; Son HJ; Lee JJ; Choi YH; Rhyu MR
[Ad] Endereço:Division of Functional Food Research, Korea Food Research Institute, Bundang-gu, Sungnam-si, Gyeonggi-do 13539, Republic of Korea.
[Ti] Título:Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking.
[So] Source:Food Chem;233:256-262, 2017 Oct 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Food protein hydrolysates created by natural fermentation have been used for centuries as food flavorings. The aim of this study was to define the key umami-active fraction of modernized Korean soy sauce (mJGN) and the impact thereof on bitter-masking of human sensory and bitter-taste receptor-expressing cells. We found strong correlations between taste profiles of mJGN and a contained fraction (F05). The latter contained compounds of less than 500Da, and elicits a distinct umami taste. Both free amino acids and Glu-enriched oligopeptides are suggested to be crucial in terms of the effects of F05 on taste. F05 not only reduced human-perceived bitterness, but also effectively suppressed the intracellular Ca response induced by caffeine in the hTAS2R43 and hTAS2R46 human bitter-taste receptor-expressing cells. This suggests that F05, a key umami-active fraction of mJGN, contains components that at least partially modulate human bitter-taste receptor action, improving food flavor.
[Mh] Termos MeSH primário: Alimentos de Soja
Paladar
[Mh] Termos MeSH secundário: Aminoácidos
Aditivos Alimentares
Oligopeptídeos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Food Additives); 0 (Oligopeptides)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170811
[Lr] Data última revisão:
170811
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170523
[St] Status:MEDLINE


  10 / 1344 MEDLINE  
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[PMID]:28429910
[Au] Autor:Wang Z; Dang S; Xing Y; Li Q; Yan H
[Ad] Endereço:Institute of Population Research/WHO Collaborating Center on Reproductive Health and Population Science, Peking University, Beijing, P. R. China.
[Ti] Título:Dietary patterns and their associations with energy, nutrient intake and socioeconomic factors in rural lactating mothers in Tibet.
[So] Source:Asia Pac J Clin Nutr;26(3):450-456, 2017 May.
[Is] ISSN:0964-7058
[Cp] País de publicação:Australia
[La] Idioma:eng
[Ab] Resumo:BACKGROUND AND OBJECTIVES: There is very limited published data on Tibetan dietary patterns and its association with nutrient intakes and socioeconomic factors. The aim of this study was to identify and describe the dietary patterns and the associations with nutrient intakes in rural Tibetan pregnant, lactating mothers. METHODS AND STUDY DESIGN: Dietary patterns and nutrient intakes were identified via a food frequency questionnaire (FFQ). We identified dietary patterns using principle component analysis (PCA) of intakes of 17 food groups and specific Tibetan foods. Quartile categories of each dietary pattern were used, and non-dietary lifestyle factors and total energy intake were adjusted for the analysis. We identified two dietary patterns: "Varied pattern" and "Staple pattern". RESULT: The "Varied pattern" was characterized by a high intake of vegetables, fruits and soy foods which showed significant positive associations with vitamins. Vitamin C (Ptrend<0.01) and vitamin E (Ptrend<0.01) were strongly associated with "Varied pattern" among mothers with children younger or older than 12 months. The "Staple pattern" was characterized by Tibetan staple foods, Tibetan beverages and Tibetan snacks and showed significant negative associations with protein (Ptrend<0.01) among mothers with children younger than 12 months or older than 12 months. Carbohydrate intakes significantly increased with "Staple pattern" among mother with children younger than 12 months only. CONCLUSIONS: The results presented here suggested our dietary patterns to great extent characterize the dietary behavior of Tibetan lactating mothers. There is, therefore, potential for dietary patterns to be used as a valid tool in assessing Tibetan diet.
[Mh] Termos MeSH primário: Dieta
Ingestão de Energia/fisiologia
Lactação/fisiologia
Fatores Socioeconômicos
[Mh] Termos MeSH secundário: Adulto
Inquéritos sobre Dietas
Feminino
Frutas
Seres Humanos
Lactente
Estilo de Vida
Avaliação Nutricional
Gravidez
População Rural
Alimentos de Soja
Tibet
Verduras
Vitaminas/administração & dosagem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Vitamins)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170422
[St] Status:MEDLINE
[do] DOI:10.6133/apjcn.012016.13



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BIREME/OPAS/OMS - Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde