Base de dados : MEDLINE
Pesquisa : G07.203.300.477 [Categoria DeCS]
Referências encontradas : 1443 [refinar]
Mostrando: 1 .. 10   no formato [Detalhado]

página 1 de 145 ir para página                         

  1 / 1443 MEDLINE  
              next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:29444772
[Au] Autor:Monge A; Lajous M
[Ad] Endereço:Center for Research on Population Health, National Institute of Public Health, Mexico City, Mexico.
[Ti] Título:Ultra-processed foods and cancer.
[So] Source:BMJ;360:k599, 2018 02 14.
[Is] ISSN:1756-1833
[Cp] País de publicação:England
[La] Idioma:eng
[Mh] Termos MeSH primário: Ingestão de Energia
Fast Foods
[Mh] Termos MeSH secundário: Manipulação de Alimentos
Seres Humanos
Neoplasias
[Pt] Tipo de publicação:EDITORIAL; COMMENT
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:180216
[St] Status:MEDLINE
[do] DOI:10.1136/bmj.k599


  2 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
[PMID]:29381302
[Au] Autor:Efimochkina NR; Bykova IB; Stetsenko VV; Minaeva LP; Pichugina TV; Markova YM; Korotkevich YV; Kozak SS; Sheveleva SA
[Ti] Título:[The study of the contamination and the levels of Campylobacter spp. during the processing of selected types of foods].
[So] Source:Vopr Pitan;85(5):52-9, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The purpose of the work was to study the nature of the Campylobacter spp. contamination during the processing of food products of plant and animal origin (raw poultry and beef meat, raw milk, leafy salads, sliced raw vegetables). In the study of 148 samples 50 strains of Campylobacter spp. (33.8%) were found. For the main phenotypic characteristics they were identified as C. jejuni spp. jejuni and C. jejuni spp. doylei (over 75%). The highest level of detection of campylobacteria (over 45%) was set for raw poultry, including the carcasses of chickens broilers, quails, turkeys and their semi-finished products. 19 of the 27 strains from poultry were identified as C. jejuni. Among the strains isolated from the environment, including swabs from equipment surfaces, 91% of the isolates were also presented by C. jejuni. It was found that the investigated foodstuffs were characterized by high levels of contamination with bacteria of the family Enterobacteriaceae, the content of which was comparable with the identified values of total viable bacteria (cfu). Salmonella was detected in 19% of the investigated poultry samples and in 14.3% of raw cow milk. In the study of swabs from surfaces of poultry processing equipment, the frequency of detection of Campylobacter strains was 38.7%, Salmonella - 12.9%. Most commonly Campylobacter and Salmonella were detected in the zones of primary processing of poultry: the frequency of isolation of Salmonella in slaughter corner was 25%, Campylobacter - 43%. When testing the swabs taken in the cooking zone of «fast food¼ restaurants Campylobacter and Salmonella were not detected. For studying the swabs from equipment surfaces and the environment for the presence of Campylobacter spp. a modified technique of sampling was developed. The method includes a comprehensive analysis in the test area with the use of three types of media for transportation and incubation of Campylobacter spp. (Preston broth with blood, Brucella broth, Cary-Blair medium), that increase the probability of detection of these pathogens.
[Mh] Termos MeSH primário: Campylobacter
Fast Foods/microbiologia
Contaminação de Alimentos
Microbiologia de Alimentos
Alimentos Crus/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[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:180131
[St] Status:MEDLINE


  3 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo SciELO Colômbia
Texto completo SciELO Saúde Pública
[PMID]:28453058
[Au] Autor:Temporelli KL; Viego VN
[Ad] Endereço:Universidad Nacional del Sur, Argentina, ktempo@criba.edu.ar.
[Ti] Título:[Socioeconomic factors conditioning obesity in adults. Evidence based on quantile regression and panel data].
[Ti] Título:Condicionantes socioeconómicos y obesidad en adultos: evidencia basada en regresiones por cuantiles y datos de panel..
[So] Source:Rev Salud Publica (Bogota);18(4):516-529, 2016 Aug.
[Is] ISSN:0124-0064
[Cp] País de publicação:Colombia
[La] Idioma:spa
[Ab] Resumo:Objective To measure the effect of socioeconomic variables on the prevalence of obesity. Factors such as income level, urbanization, incorporation of women into the labor market and access to unhealthy foods are considered in this paper. Method Econometric estimates of the proportion of obese men and women by country were calculated using models based on panel data and quantile regressions, with data from 192 countries for the period 2002-2005.Levels of per capita income, urbanization, income/big mac ratio price and labor indicators for female population were considered as explanatory variables. Results Factors that have influence over obesity in adults differ between men and women; accessibility to fast food is related to male obesity, while the employment mode causes higher rates in women. The underlying socioeconomic factors for obesity are also different depending on the magnitude of this problem in each country; in countries with low prevalence, a greater level of income favor the transition to obesogenic habits, while a higher income level mitigates the problem in those countries with high rates of obesity. Discussion Identifying the socio-economic causes of the significant increase in the prevalence of obesity is essential for the implementation of effective strategies for prevention, since this condition not only affects the quality of life of those who suffer from it but also puts pressure on health systems due to the treatment costs of associated diseases.
[Mh] Termos MeSH primário: Obesidade/epidemiologia
Fatores Socioeconômicos
[Mh] Termos MeSH secundário: Adulto
Fast Foods/provisão & distribuição
Feminino
Seres Humanos
Renda
Masculino
Obesidade/economia
Qualidade de Vida
Fatores Sexuais
Classe Social
Transportes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[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:170429
[St] Status:MEDLINE


  4 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28743250
[Au] Autor:Shonkoff ET; Anzman-Frasca S; Lynskey VM; Chan G; Glenn ME; Economos CD
[Ad] Endereço:ChildObesity180, Tufts University, Boston, MA, USA. eleanor.shonkoff@tufts.edu.
[Ti] Título:Child and parent perspectives on healthier side dishes and beverages in restaurant kids' meals: results from a national survey in the United States.
[So] Source:BMC Public Health;18(1):56, 2017 07 25.
[Is] ISSN:1471-2458
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Children frequently consume foods from restaurants; considering the quick-service sector alone, 1/3 of children eat food from these restaurants on a given day, and among these consumers, 1/3 of their daily calories come from fast food. Restaurant foods and beverages are second only to grocery store foods and beverages in their contribution to total energy intake of U.S. 4- to 11-year-olds. Shifting their restaurant consumption in healthier directions could have a positive impact on child health. In 2014 this study examined self-reported child receptivity and parent awareness of child receptivity to ordering a fruit or vegetable side dish instead of French fries; and milk, water, or flavored water instead of soda/pop with a kids' meal when eating out. Child receptivity to side dishes was compared between 2010 and 2014. METHODS: An online survey was administered by Nielsen via their Harris Poll Online to a national panel of 711 parents and their 8- to 12-year-old child, as part of a larger study. Frequencies, logistic regressions, t-tests, chi-square tests, and percent agreement were used to evaluate child likelihood of ordering certain side dishes; receptivity to healthier side dish and beverage alternatives; changes in receptivity to healthier sides across years; and parent awareness. RESULTS: A majority of children said they were likely to order a meal with a vegetable (60%), fruit (78%), or French fry (93%) side dish. They were receptive to receiving a fruit or vegetable (FV) side dish instead of French fries (68%); or milk, water, or flavored water instead of soda (81%) with their restaurant kids' meal. Liking/taste was the most common reason for children's feelings. Child receptivity to a FV side dish instead of French fries was high in both years and significantly higher in 2014 (t = -2.12, p = 0.034). The majority of parent and child reports of child receptivity were concordant (85%). CONCLUSIONS: These national survey results indicate that children are receptive to FV side dishes and healthier beverage options with their restaurant meals. Their receptivity has remained high in the recent past, and parents are aware of child receptivity. An opportunity exists for restaurants to leverage child receptivity to healthier sides and beverages by providing and promoting healthy options.
[Mh] Termos MeSH primário: Bebidas/normas
Fast Foods/análise
Fast Foods/normas
Refeições
Avaliação Nutricional
Pais/psicologia
Restaurantes/normas
[Mh] Termos MeSH secundário: Adolescente
Adulto
Atitude Frente à Saúde
Criança
Pré-Escolar
Comportamento do Consumidor
Feminino
Seres Humanos
Lactente
Masculino
Meia-Idade
Inquéritos e Questionários
Estados Unidos
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180210
[Lr] Data última revisão:
180210
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170727
[St] Status:MEDLINE
[do] DOI:10.1186/s12889-017-4610-3


  5 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
[PMID]:29364615
[Au] Autor:Simakova IV; Perkel RL; Kutkina MN; Volovey AG
[Ti] Título:[Рroblems of ensuring the safety of deep-fried fast food products].
[So] Source:Vopr Pitan;84(5):112-20, 2015.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.
[Mh] Termos MeSH primário: Culinária
Gorduras na Dieta/análise
Fast Foods/análise
Análise de Alimentos
Conservação de Alimentos
Inocuidade dos Alimentos
[Mh] Termos MeSH secundário: Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fats)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180125
[St] Status:MEDLINE


  6 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28867081
[Au] Autor:Singh M; Chandorkar S
[Ad] Endereço:Department of Foods and Nutrition, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara 390 002, Gujarat, India.
[Ti] Título:Is sodium and potassium content of commonly consumed processed packaged foods a cause of concern?
[So] Source:Food Chem;238:117-124, 2018 Jan 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Processed foods are the major contributors towards sodium intake thereby pre-disposing individuals towards risk of Diet Related Non-communicable Diseases (DR-NCDs). There is paucity of data on sodium and potassium content of processed packaged foods in India. The sodium and potassium content of the most commonly consumed processed packaged foods (n=154) was analyzed by AOAC 969.23 method using Flame Photometer. Highest analyzed mean sodium content was found in soups (4823±1674mg/100g, range=3220 to 8000mg/100g) while the potassium content was highest in chips with a mean of 778±260mg/100g and ranged between 360 and 1220mg/100g. A higher potassium to sodium ratio is desirable for good health, however only 20% of the analyzed products were found to have the same. Therefore, there is a need to monitor the sodium and potassium content of the processed packaged foods and to reformulate the products to bring about favorable potassium to sodium ratio.
[Mh] Termos MeSH primário: Embalagem de Alimentos
[Mh] Termos MeSH secundário: Fast Foods
Seres Humanos
Índia
Potássio
Sódio
Sódio na Dieta
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Sodium, Dietary); 9NEZ333N27 (Sodium); RWP5GA015D (Potassium)
[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:170905
[St] Status:MEDLINE


  7 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:27777017
[Au] Autor:Shuval K; Stoklosa M; Pachucki MC; Yaroch AL; Drope J; Harding M
[Ad] Endereço:American Cancer Society, Economic and Health Policy Research Program, Intramural Research Department, Atlanta, GA, USA. Electronic address: kerem.shuval@cancer.org.
[Ti] Título:Economic preferences and fast food consumption in US adults: Insights from behavioral economics.
[So] Source:Prev Med;93:204-210, 2016 Dec.
[Is] ISSN:1096-0260
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:OBJECTIVE: To examine the relationship between economic time preferences and frequency of fast food and full-service restaurant consumption among U.S. adults. METHODS: Participants included 5871U.S. adults who responded to a survey conducted in 2011 pertaining to the lifestyle behaviors of families and the social context of these behaviors. The primary independent variable was a measure of time preferences, an intertemporal choice assessing delay discounting. This was elicited via responses to preferences for an immediate dollar amount or a larger sum in 30 (30-day time horizon) or 60days (60-day time horizon). Outcomes were the frequency of fast food and full-service restaurant consumption. Ordered logistic regression was performed to examine the relationship between time preferences and food consumption while adjusting for covariates (e.g. socio-demographics). RESULTS: Multivariable analysis revealed that higher future time preferences were significantly related to less frequent fast food intake for both the 30- and 60-day time horizon variables (P for linear trend <0.05; both). Notably, participants with the highest future time preference were significantly less likely to consume fast food than those with very low future time preferences (30-day: OR=0.74, 95%CI: 0.62-0.89; and 60-day: OR=0.86, 95%CI: 0.74-1.00). In comparison, higher future time preferences were not significantly associated with full-service restaurant intake (30-day: p for linear trend=0.73; 60-day: p for linear trend=0.83). CONCLUSIONS: Higher future time preferences were related to a lower frequency of fast food consumption. Utilizing concepts from behavioral economics (e.g. pre-commitment contracts) to facilitate more healthful eating is warranted using experimental studies.
[Mh] Termos MeSH primário: Economia Comportamental
Fast Foods/estatística & dados numéricos
Preferências Alimentares/psicologia
[Mh] Termos MeSH secundário: Adulto
Comportamento de Escolha
Grupos Étnicos
Feminino
Seres Humanos
Masculino
Meia-Idade
Restaurantes/estatística & dados numéricos
Fatores Socioeconômicos
Inquéritos e Questionários
Fatores de Tempo
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[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:161105
[St] Status:MEDLINE


  8 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28922025
[Au] Autor:Ulusoy BH; Çakmak Sancar B; Öztürk M
[Ad] Endereço:1 Near East University Faculty of Veterinary Medicine Food Hygiene and Technology Department, Nicosia 99138, Turkish Republic of North Cyprus (ORCID: http://orcid.org/0000-0001-9278-2537 ); and.
[Ti] Título:Prevalence of Staphylococcal Enterotoxins in Ready-to-Eat Foods Sold in Istanbul.
[So] Source:J Food Prot;80(10):1734-1736, 2017 Oct.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to investigate the prevalence of staphylococcal enterotoxins (SEs) in ready-to-eat (RTE) foods sold in Istanbul, Turkey. A total of 5,241 samples were randomly collected from various caterers, hotels, and restaurants from 2014 to 2016. The samples were classified into four groups: (i) various cooked RTE meat and vegetable meals, (ii) various RTE salads, charcuterie, and cold appetizers, (iii) various cooked RTE bakery products (pasta, pastries, pizza, pita, ravioli, etc.), and (iv) any cooked RTE sweets and desserts (pudding, custard, cream, ashura, etc.). The samples were examined for the presence of SEs by 3M Tecra Staph Enterotoxin Visual Immunoassay method, which is a manual enzyme-linked immunosorbent assay method. Among all samples, only 1 (0.019%) RTE meal (vegetable meal with meat) was found to be contaminated with SEs, a good result in terms of staphylococcal food poisoning risk and public health.
[Mh] Termos MeSH primário: Enterotoxinas/isolamento & purificação
Fast Foods/análise
Contaminação de Alimentos/análise
[Mh] Termos MeSH secundário: Microbiologia de Alimentos
Seres Humanos
Prevalência
Intoxicação Alimentar Estafilocócica/prevenção & controle
Turquia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Enterotoxins)
[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:170919
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-532


  9 / 1443 MEDLINE  
              first record previous record next record last record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28911010
[Au] Autor:Ong P; Lovasi GS; Madsen A; Van Wye G; Demmer RT
[Ti] Título:Evaluating the Effectiveness of New York City Health Policy Initiatives in Reducing Cardiovascular Disease Mortality, 1990-2011.
[So] Source:Am J Epidemiol;186(5):555-563, 2017 Sep 01.
[Is] ISSN:1476-6256
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Beginning in 2002, New York City (NYC) implemented numerous policies and programs targeting cardiovascular disease (CVD) risk factors. Using death certificates, we analyzed trends in NYC-specific and US mortality rates from 1990 to 2011 for all causes, any CVD, atherosclerotic CVD (ACVD), coronary artery disease (CAD), and stroke. Joinpoint analyses quantified annual percent change (APC) and evaluated whether decreases in CVD mortality accelerated after 2002 in either NYC or the total US population. Our analyses included 1,149,217 NYC decedents. The rates of decline in mortality from all causes, any CVD, and stroke in NYC did not change after 2002. Among men, the decline in ACVD mortality accelerated during 2002-2011 (APC = -4.8%, 95% confidence interval (CI): -6.1, -3.4) relative to 1990-2001 (APC = -2.3%, 95% CI: -3.1, -1.5). Among women, ACVD rates began declining more rapidly in 1993 (APC = -3.2%, 95% CI: -3.8, -2.7) and again in 2006 (APC = -6.6%, 95% CI: -8.9, -4.3) as compared with 1990-1992 (APC = 1.6%, 95% CI: -2.7, 6.0). In the US population, no acceleration of mortality decline was observed in either ACVD or CAD mortality rates after 2002. Relative to 1990-2001, atherosclerotic CVD and CAD rates began to decline more rapidly during the 2002-2011 period in both men and women-a pattern not observed in the total US population, suggesting that NYC initiatives might have had a measurable influence on delaying or reducing ACVD mortality.
[Mh] Termos MeSH primário: Doenças Cardiovasculares/mortalidade
Causas de Morte/tendências
Política de Saúde/tendências
Promoção da Saúde/tendências
Estilo de Vida Saudável
Serviços de Saúde do Trabalhador/tendências
[Mh] Termos MeSH secundário: Doenças Cardiovasculares/etiologia
Doenças Cardiovasculares/prevenção & controle
Atestado de Óbito
Fast Foods/efeitos adversos
Fast Foods/economia
Fast Foods/normas
Abastecimento de Alimentos/normas
Política de Saúde/legislação & jurisprudência
Promoção da Saúde/métodos
Promoção da Saúde/normas
Seres Humanos
Cidade de Nova Iorque/epidemiologia
Serviços de Saúde do Trabalhador/legislação & jurisprudência
Serviços de Saúde do Trabalhador/normas
Abandono do Hábito de Fumar/legislação & jurisprudência
Abandono do Hábito de Fumar/métodos
Impostos/tendências
Produtos do Tabaco/economia
Produtos do Tabaco/legislação & jurisprudência
Estados Unidos/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170916
[St] Status:MEDLINE
[do] DOI:10.1093/aje/kwx134


  10 / 1443 MEDLINE  
              first record previous record
seleciona
para imprimir
Fotocópia
Texto completo
[PMID]:28875869
[Au] Autor:Wang D; Campos H; Baylin A
[Ad] Endereço:1Department of Epidemiology,School of Public Health,University of Michigan,Ann Arbor,MI 48109,USA.
[Ti] Título:Red meat intake is positively associated with non-fatal acute myocardial infarction in the Costa Rica Heart Study.
[So] Source:Br J Nutr;118(4):303-311, 2017 Aug.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The adverse effect of red meat consumption on the risk for CVD is a major population health concern, especially in developing Hispanic/Latino countries in which there are clear trends towards increased consumption. This population-based case-control study examined the associations between total, processed and unprocessed red meat intakes and non-fatal acute myocardial infarction (MI) in Costa Rica. The study included 2131 survivors of a first non-fatal acute MI and 2131 controls individually matched by age, sex and area of residence. Dietary intake was assessed with a FFQ. OR were estimated by using conditional logistic regression. Higher intakes of total and processed red meat were associated with increased odds of acute MI. The OR were 1·31 (95 % CI 1·04, 1·65) and 1·29 (95 % CI 1·01, 1·65) for the highest quintiles of total red meat (median: 110·8 g or 1 serving/d) and processed red meat intake (median: 36·1 g or 5 servings/week), respectively. There were increasing trends in the odds of acute MI with higher total (P trend=0·01) and processed (P trend=0·02) red meat intakes. Unprocessed red meat intake was not associated with increased odds of acute MI. Substitutions of 50 g of alternative foods (fish, milk, chicken without skin and chicken without fat) for 50 g of total, processed and unprocessed red meat were associated with lower odds of acute MI. The positive association between red meat intake and acute MI in Costa Rica highlights the importance of reducing red meat consumption in middle-income Hispanic/Latino populations.
[Mh] Termos MeSH primário: Dieta
Comportamento Alimentar
Infarto do Miocárdio/etiologia
Carne Vermelha/efeitos adversos
[Mh] Termos MeSH secundário: Doença Aguda
Idoso
Costa Rica
Dieta/tendências
Inquéritos sobre Dietas
Fast Foods
Feminino
Manipulação de Alimentos
Seres Humanos
Modelos Logísticos
Masculino
Meia-Idade
Razão de Chances
[Pt] Tipo de publicação:JOURNAL ARTICLE
[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/S000711451700201X



página 1 de 145 ir para página                         
   


Refinar a pesquisa
  Base de dados : MEDLINE Formulário avançado   

    Pesquisar no campo  
1  
2
3
 
           



Search engine: iAH v2.6 powered by WWWISIS

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