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Pesquisa : G07.203.300.100 [Categoria DeCS]
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[PMID]:29378107
[Au] Autor:Kochetkova AA; Vorobyova VM; Vorobyova IS; Sharafetdinov KK; Sarkisyan VA; Semin MO; Savenkova TV; Soldatova EA; Osipov MV
[Ti] Título:[Theoretical and practical aspects of development of biscuits with a modified carbohydrate profile for patients with type 2 diabetes].
[So] Source:Vopr Pitan;84(6):122-31, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The purpose of this research was to develop formulation and technology of flour confectionery products in the form of biscuits with a modified carbohydrate profile, a study of physico-chemical and structural-mechanical properties. The оbjects of this research were: basic food matrix, are the prototype of the designed product without modification of the carbohydrate profile prepared by the classic recipe and traditional technologies; model samples of cookies with a modified carbohydrate profile; the experimental sample cookie with a modified carbohydrate profile and optimized physic-chemical, structural-mechanical and organoleptic indicators. Determination of physic-chemical and organoleptic characteristics of biscuits was carried out by standard methods. The water activity was determined on the analyzer using a cooled mirror dew point sensor, structural-mechanical properties ­ on texturename with conical and cylindrical nozzles, imitating the processes of breakage and bite, describing the hardness, brittleness, breakage, and other properties of a food product. The modification of the carbohydrate profile of biscuit, consisting in the replacement of wheat flour traditionally used in the recipe of flour confectionery products, by the composition containing oat, barley and buckwheat flour, and in the exclusion of sugar and the introduction of ingredients that do not cause hyperglycemic effect: maltitol as a sweetener and beta-glucans. The technological scheme of production of new kinds of cookies has been developed, the parameters of the production process have been worked out, physical-chemical, structural-mechanical and organoleptic properties of a new type of cookie have been optimized. Analysis of the chemical composition of the cookies showed that 100 g contains 9.3 g of protein, 17.0 g of fat and 44.5 g of carbohydrates, including 42.4 g of starch, and 2.1 g mono- and disaccharides, 2.2 g dietary fiber, 20 g maltitol; caloric value of 420 kcal/1760 kJ. In accordance with the developed technology an experimental batch of cookies with a modified carbohydrate profile has been produced to evaluate its impact on postprandial glycemia in patients with type 2 diabetes.
[Mh] Termos MeSH primário: Pão
Diabetes Mellitus Tipo 2/dietoterapia
Dieta para Diabéticos/métodos
Carboidratos da Dieta
Modelos Biológicos
[Mh] Termos MeSH secundário: Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Carbohydrates)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


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[PMID]:29378103
[Au] Autor:Sharafetdinov KK; Plotnikova OA; Pilipenko VV; Kochetkova AA; Vorobyova VM; Vorobyova IS; Tutelyan VA
[Ti] Título:[Influence of cookies with a modified carbohydrate profile on postprandial glycemia in patients with type 2 diabetes].
[So] Source:Vopr Pitan;84(6):92-8, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The aim of the study was assessment of influence of cookies with a modified carbohydrate profile on postprandial glycemia in patients with type 2 diabetes. The study included 20 patients 35­69 years old, with type 2 diabetes and obesity II­III degrees (BMI=40.2±1.1 kg/m2) treated with standard hypoglycemic therapy. At the time of the initial evaluation all patients were determined at the stage of metabolic subcompensation: glucose basal level in venous blood was 6.8±0.3 mmol/l; in capillary blood ­ 6.5±0.5 mmol/l; the level of glycated hemoglobin ­ 7.2±0.2%. Glucose blood plasma level on an empty stomach and within 3 hours after the consumption of biscuits with modified carbohydrate profile (25 g digestible carbohydrates) and wheat bread containing 25 g digestible carbohydrates (control) was determined. Calculation of the area under the glycemic curve was conducted by standard technique. Portability of cookies with a modified carbohydrate profile (replacement of wheat flour to the mixture of buckwheat, oat and barley flour and the use of maltitol) was good, with no side effects or signs of intolerance were observed. It has been shown that consumption of biscuits with a modified carbohydrate profile was accompanied by a significantly smaller rise in blood glucose level after 30 min from the start of the study, compared with the standard food load (an average of 19.1% and 42.4%, respectively, from baseline, p<0.05). After 120 and 180 min after the test food loads glycemia changed equally, without significant differences between foodstuffs. Area under the glycemic curve in the consumption of cookies with a modified carbohydrate profile was significantly less than under the standard food load (184.6±16.7 vs. 236.9±21.2 mmol/l×min, p<0.05). Consumption of biscuits with modified carbohydrate profile was accompanied by less severe postprandial glycemic response in patients with type 2 diabetes in comparison with that at a standard load food containing 25 g digestible carbohydrates.
[Mh] Termos MeSH primário: Glicemia/metabolismo
Pão
Diabetes Mellitus Tipo 2
Carboidratos da Dieta/administração & dosagem
Hiperglicemia
Obesidade
[Mh] Termos MeSH secundário: Adulto
Idoso
Diabetes Mellitus Tipo 2/sangue
Diabetes Mellitus Tipo 2/dietoterapia
Feminino
Seres Humanos
Hiperglicemia/sangue
Hiperglicemia/dietoterapia
Masculino
Meia-Idade
Obesidade/sangue
Obesidade/dietoterapia
[Pt] Tipo de publicação:CLINICAL TRIAL; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Carbohydrates)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


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[PMID]:29376307
[Au] Autor:Nilova LP; Pilipenko TV
[Ti] Título:[Evaluation of antioxidant properties of enriched bakery products in experiment on laboratory animals].
[So] Source:Vopr Pitan;85(6):39-47, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The purpose was to study the effect of enriched bakery products in the diet of rats on indicators of prooxidant-antioxidant system of blood serum. Experiment was carried out on male Wistar rats with initial weight 140-180 g. After a quarantine during the preparatory period rats for 14 days were accustomed to the partial (50%) replacement of the standard diet by bakery products with standard compound­ing. Then, 7 groups of rats were formed: the 1st group of rats (control group, n=10) continued to receive bakery products of a standard composition; groups with the 2nd on 7th (experimental, n=8 in everyone) received enriched bakery products: the 2nd group - with blueberry powder; the 3rd group - with mountain ash powder; the 4th group - with sea-buckthorn powder; the 5th group - with flour of a pine nut; the 6th group - with rice bran oil; the 7th group - with pumpkin oil. The intensity of free radical oxidation and antioxidant activity (by chemiluminescence method), activity of superoxide dismutase and level of secondary oxidation products reacted with thiobarbituric acid (by spectrophotometry) were monitored in rat blood serum. It has been shown that the use of bakery products with different compounding in the animal diet had different effects on indicators of prooxidant-antioxidant system of blood serum. Bakery products containing sea buckthorn pomace powder, flour of pine nut and rice bran oil reduced intensity of free radical oxidation in rat blood serum by 36.0, 24.6 and 18.8%, respectively. It is suggested that bakery products containing flour of pine nut products brake a free radical oxidation in rat blood serum in case of simultaneous content of natural antioxidants and melanoidins. The anthocyanins of powder from blueberry berries can render antioxidant effect and slow down formation of by-products of oxidation. No statistically significant change on indicators of prooxidant-antioxidant system of blood serum of rats treated with bakery products with rowan powder or pumpkin oil was found, that may be due to animal refusal to eat such products.
[Mh] Termos MeSH primário: Antioxidantes/metabolismo
Pão
Alimentos Fortificados
Radicais Livres/sangue
[Mh] Termos MeSH secundário: Animais
Masculino
Ratos
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Free Radicals)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


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[PMID]:28873572
[Au] Autor:Martínez MM; Román L; Gómez M
[Ad] Endereço:Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA. Electronic address: mart1269@purdue.edu.
[Ti] Título:Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.
[So] Source:Food Chem;239:295-303, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis).
[Mh] Termos MeSH primário: Pão
[Mh] Termos MeSH secundário: Digestão
Farinha
Amido
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28621435
[Au] Autor:Liu J; Liu X; Man Y; Liu Y
[Ad] Endereço:College of Grain, Oil and Food, Henan University of Technology, Zhongyuan Qu, Zhengzhou Shi, Henan Sheng, China.
[Ti] Título:Reduction of acrylamide content in bread crust by starch coating.
[So] Source:J Sci Food Agric;98(1):336-345, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: A technique of starch coating to reduce acrylamide content in bread crust was proposed. Bread was prepared in accordance with a conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. RESULTS: Corn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for the outer and inner crust, respectively. The decrease caused by the potato starch coating was 68.4% and 77.4%, respectively. Starch coating reduced asparagine content significantly (43.4-82.9%; P < 0.01)in both the outer and inner crust. A lower temperature (difference of 10-20 °C) in combination with a higher moisture content (maximum difference of 8%) of bread crust were a result of starch coating, which effectively shortened the time span (4-8 min) over which acrylamide could form and accumulate. CONCLUSION: The present study demonstrates that starch coating could be a simple, effective and practical application for reducing acrylamide levels in bread crust without changing the texture and crust color of bread. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Acrilamida/química
Pão/análise
Amido/química
Triticum/química
[Mh] Termos MeSH secundário: Cor
Culinária
Temperatura Alta
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
20R035KLCI (Acrylamide); 9005-25-8 (Starch)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171228
[Lr] Data última revisão:
171228
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170617
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8476


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[PMID]:29185930
[Au] Autor:Zamaratskaia G; Johansson DP; Junqueira MA; Deissler L; Langton M; Hellström PM; Landberg R
[Ad] Endereço:1Department of Molecular Sciences,BioCenter,Swedish University of Agricultural Sciences (SLU),750 07 Uppsala,Sweden.
[Ti] Título:Impact of sourdough fermentation on appetite and postprandial metabolic responses - a randomised cross-over trial with whole grain rye crispbread.
[So] Source:Br J Nutr;118(9):686-697, 2017 Nov.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Sourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated using in vitro methods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0-230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.
[Mh] Termos MeSH primário: Apetite
Glicemia/metabolismo
Pão
Alimentos Fermentados
Período Pós-Prandial
Secale/química
[Mh] Termos MeSH secundário: Adulto
Desjejum
Estudos Cross-Over
Fibras na Dieta/administração & dosagem
Digestão
Feminino
Peptídeo 1 Semelhante ao Glucagon/sangue
Seres Humanos
Insulina/sangue
Masculino
Meia-Idade
Saciação
Método Simples-Cego
Suécia
Triticum/química
Grãos Integrais/química
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Blood Glucose); 0 (Dietary Fiber); 0 (Insulin); 89750-14-1 (Glucagon-Like Peptide 1)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171211
[Lr] Data última revisão:
171211
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171130
[St] Status:MEDLINE
[do] DOI:10.1017/S000711451700263X


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[PMID]:28873585
[Au] Autor:Zhu F
[Ad] Endereço:School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand. Electronic address: fzhu5@yahoo.com.
[Ti] Título:Chemical composition and food uses of teff (Eragrostis tef).
[So] Source:Food Chem;239:402-415, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.
[Mh] Termos MeSH primário: Eragrostis
[Mh] Termos MeSH secundário: Pão
Grãos Comestíveis
Farinha
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[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


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[PMID]:28952425
[Au] Autor:Nasiri Esfahani B; Kadivar M; Shahedi M; Soleimanian-Zad S
[Ad] Endereço:a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran.
[Ti] Título:Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
[So] Source:Food Addit Contam Part A Chem Anal Control Expo Risk Assess;34(11):1904-1914, 2017 Nov.
[Is] ISSN:1944-0057
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 µg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 µg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.
[Mh] Termos MeSH primário: Acrilamida/metabolismo
Pão/análise
Fermentação
Lactobacillus/metabolismo
Saccharomyces cerevisiae/metabolismo
Triticum/química
[Mh] Termos MeSH secundário: Acrilamida/análise
Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
20R035KLCI (Acrylamide)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170928
[St] Status:MEDLINE
[do] DOI:10.1080/19440049.2017.1378444


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[PMID]:28895670
[Au] Autor:Udowelle NA; Igweze ZN; Asomugha RN; Orisakwe OE
[Ad] Endereço:Department of Experimental Pharmacology & Toxicology, Faculty of Pharmacy, University of Port-Harcourt, Rivers State, Nigeria
[Ti] Título:Health risk assessment and dietary exposure of polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread consumed in Nigeria.
[So] Source:Rocz Panstw Zakl Hig;68(3):269-280, 2017.
[Is] ISSN:0035-7715
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Objective: A risk assessment and dietary exposure to polycyclic aromatic hydrocarbons (PAHs), lead and cadmium from bread, a common food consumed in Nigeria. Material and Methods: Sixty samples of bread were collected from different types of bakeries where the heat is generated by wood (42 samples) or by electricity (18 samples) from twenty bakeries located in Gusau Zamfara (B1- B14) and Port Harcourt Rivers States (B15-B20) in Nigeria. PAHs in bread were determined by gas chromatography. Lead and cadmium were determined using atomic absorption spectrophotometry. Results: Non-carcinogenic PAHs pyrene (13.72 µg/kg) and genotoxic PAHs (PAH8), benzo[a]anthracene (9.13 µg/ kg) were at the highest concentrations. Total benzo[a]pyrene concentration of 6.7 µg/kg was detected in 100% of tested samples. Dietary intake of total PAHs ranged between 0.004-0.063 µg/kg bw. day-1 (children), 0.002-0.028 µg/kg day-1 (adolescents), 0.01-0.017 µg/kg day-1 (male), 0.002-0.027 µg/kg day-1 (female), and 0.002-0.025 µg/kg day-1 (seniors). The Target Hazard Quotient (THQ) for Pb and Cd were below 1. Lead ranged from 0.01-0.071 mg/kg with 10.85 and 100% of bread samples violating the permissible limit set by USEPA, WHO and EU respectively. Cadmium ranged from 0.01-0.03 mg/kg, with all bread samples below the permissible limits as set by US EPA, JECFA and EU. The daily intake of Pb and Cd ranged from 0.03-0.23 µg/kg bw day-1 and 0.033-0.36 µg/kg bw day-1 respectively. Incremental lifetime cancer risk (ILCR) was 3.8 x 10-7. Conclusions: The levels of these contaminants in bread if not controlled might present a possible route of exposure to heavy metals and PAHs additional to the body burden from other sources.
[Mh] Termos MeSH primário: Pão/análise
Cádmio/análise
Poluentes Ambientais/análise
Contaminação de Alimentos/análise
Hidrocarbonetos Aromáticos Policíclicos/análise
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Criança
Dieta
Monitoramento Ambiental
Poluentes Ambientais/efeitos adversos
Feminino
Cromatografia Gasosa-Espectrometria de Massas
Nível de Saúde
Seres Humanos
Masculino
Meia-Idade
Nigéria
Medição de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Environmental Pollutants); 0 (Polycyclic Aromatic Hydrocarbons); 00BH33GNGH (Cadmium)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171103
[Lr] Data última revisão:
171103
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170913
[St] Status:MEDLINE


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[PMID]:28875866
[Au] Autor:Herter-Aeberli I; Eliancy K; Rathon Y; Loechl CU; Marhône Pierre J; Zimmermann MB
[Ad] Endereço:1Laboratory of Human Nutrition,ETH Zurich,8092 Zurich,Switzerland.
[Ti] Título:In Haitian women and preschool children, iron absorption from wheat flour-based meals fortified with sodium iron EDTA is higher than that from meals fortified with ferrous fumarate, and is not affected by Helicobacter pylori infection in children.
[So] Source:Br J Nutr;118(4):273-279, 2017 Aug.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Fe fortification of wheat flour was proposed in Haiti to combat Fe deficiency, but Fe bioavailability from fortificants has never been investigated in Haitian women or preschool children, two key target groups. We aimed to investigate the bioavailability of ferrous fumarate (FeFum), NaFeEDTA and their combination from fortified wheat flour. We recruited twenty-two healthy mother-child pairs in Port au Prince, Haiti, for an Fe-absorption study. We administered stable Fe isotopes as FeFum or NaFeEDTA individually in low-extraction wheat flour bread rolls consumed by all participants in a randomised, cross-over design. In a final, identical meal, consumed only by the women, FeFum+NaFeEDTA was administered. We measured Fe absorption by using erythrocyte incorporation of stable isotopes 14 d after consumption of each meal, and determined Fe status, inflammatory markers and Helicobacter pylori infection. Fe absorption (geometric mean was 9·24 (95 % CI 6·35, 13·44) and 9·26 (95 % CI 7·00, 12·31) from FeFum and 13·06 (95 % CI 9·23, 19·10) and 12·99 (95 % CI 9·18, 18·39) from NaFeEDTA in mothers and children, respectively (P<0·05 between compounds). Fe absorption from FeFum+NaFeEDTA was 11·09 (95 % CI 7·45, 17·34) and did not differ from the other two meals. H. pylori infection did not influence Fe absorption in children. In conclusion, in Haitian women and children, Fe absorption from NaFeEDTA was 40 % higher than from FeFum, and the combination FeFum+NaFeEDTA did not significantly increase Fe absorption compared with FeFum alone. In the context of Haiti, where the high costs of NaFeEDTA may not be affordable, the use of FeFum at 60 mg Fe/kg flour may be a preferable, cost-effective fortification strategy.
[Mh] Termos MeSH primário: Compostos Férricos/farmacocinética
Compostos Ferrosos/farmacocinética
Alimentos Fortificados
Infecções por Helicobacter/complicações
Absorção Intestinal
Ferro/farmacocinética
Triticum/química
[Mh] Termos MeSH secundário: Adulto
Anemia Ferropriva/sangue
Anemia Ferropriva/prevenção & controle
Disponibilidade Biológica
Pão
Pré-Escolar
Dieta
Ácido Edético/sangue
Ácido Edético/farmacocinética
Ácido Edético/uso terapêutico
Eritrócitos/metabolismo
Feminino
Compostos Férricos/sangue
Compostos Férricos/uso terapêutico
Compostos Ferrosos/sangue
Compostos Ferrosos/uso terapêutico
Farinha
Haiti
Infecções por Helicobacter/microbiologia
Helicobacter pylori
Seres Humanos
Ferro/sangue
Ferro/deficiência
Ferro/uso terapêutico
Masculino
Refeições
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Ferric Compounds); 0 (Ferrous Compounds); 9G34HU7RV0 (Edetic Acid); E1UOL152H7 (Iron); KJ3C78Y22Z (Fe(III)-EDTA); R5L488RY0Q (ferrous fumarate)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170919
[Lr] Data última revisão:
170919
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE
[do] DOI:10.1017/S0007114517002045



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