Low- and no-calorie sweetener intakes in the Brazilian population estimated using added sugar substitution modelling

В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсменов всех категорий превышало рекомендуемый уровень (10% от калорийности суточного рациона). The study involved 20 junior athletes (masters of sports and candidates for masters of sports) aged 17-18 and 10 volunteers of the corresponding age and intensity of physical activity. As a result of the research, it was found that the total calorie content of products consumed per day basically corresponded to the energy consumption of athletes in the surveyed groups. The ratio of protein / fat / carbohydrates in the daily diet of athletes indicates an insufficient carbohydrate quota in accordance with the optimal nutrition formula for young athletes. At the same time, the consumption of added sugar in athletes of all categories exceeded the recommended level (10% of the caloric content of the daily diet).

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CUL5 and APOBEC3G Polymorphisms are Partially Implicated in HIV-1 Infection and Antiretroviral Therapy in a Brazilian Population

Current HIV Research ◽

10.2174/1570162x15666170315114900 ◽

2017 ◽

Vol 15 (4) ◽

Author(s):

Ronaldo Celerino da Silva ◽

Antonio Victor Campos Coelho ◽

Ronald Rodrigues de Moura ◽

Luiz Cláudio Arraes ◽

Lucas André Cavalcanti Brandão ◽

...

Keyword(s):

Antiretroviral Therapy ◽

Brazilian Population ◽

Hiv 1

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Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

Current Nutrition & Food Science ◽

10.2174/1573401315666190301152645 ◽

2020 ◽

Vol 16 (4) ◽

pp. 462-469

Author(s):

Zhaleh Sheidaei ◽

Bahareh Sarmadi ◽

Seyede M. Hosseini ◽

Fardin Javanmardi ◽

Kianoush Khosravi-Darani ◽

...

Keyword(s):

Storage Modulus ◽

Loss Modulus ◽

Viscoelastic Behavior ◽

Textural Properties ◽

Complex Viscosity ◽

Sensory Properties ◽

Modified Starch ◽

Consumer Health ◽

Added Sugar ◽

Textural Parameters

Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. Objective: This study aims to investigate the effects of κ-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan δ) and complex viscosity (η*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of κ-carrageenan and modified starch caused an increase in G′ and G″ as well as η* and a decrease in tan δ. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% κ-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. Conclusion: It can be concluded that the concentration of κ-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.

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Perceptions of a food benefit program that includes financial incentives for the purchase of fruits and vegetables and restrictions on the purchase of foods high in added sugar

Public Health Nutrition ◽

10.1017/s1368980021001051 ◽

2021 ◽

pp. 1-24

Author(s):

Fatima A Fagbenro ◽

Tessa Lasswell ◽

Sarah A Rydell ◽

J Michael Oakes ◽

Brian Elbel ◽

...

Keyword(s):

Financial Incentives ◽

Fruits And Vegetables ◽

Financial Incentive ◽

Control Group ◽

Added Sugar ◽

Program Satisfaction ◽

Food Purchasing ◽

Households With Children ◽

Participant Perspectives

ABSTRACT Objective To report perspectives of participants in a food benefit program that includes FAS restrictions and FAS restrictions paired with F/V incentives. Design Randomized experimental trial in which participant perspectives were an exploratory study outcome. Setting Participants were randomized into one of three SNAP-like food benefit program groups - (1) Restriction: not allowed to buy FAS with benefits; (2) Restriction paired with incentive: not allowed to buy FAS with benefits and 30% financial incentive on eligible F/V purchased using benefits; or (3) Control: Same food purchasing rules as SNAP. Participants were asked questions to assess program satisfaction. Participants Adults in the Minneapolis-St. Paul, MN metropolitan area, eligible for but not currently participating in SNAP who completed baseline and follow-up study measures (n=254). Results Among remaining households in each group, most found the program helpful in buying nutritious foods (88.2%-95.7%) and were satisfied with the program (89.1%-93.0%). Sensitivity analysis results indicate that reported helpfulness and satisfaction with the program may in some instances be lower among the Restriction and the Restrictions paired with Incentive groups in comparison to the control group. Conclusions A food benefit program that includes restriction on purchase of FAS or restriction paired with a financial incentive for F/V purchases may be acceptable to most SNAP-eligible households with children.

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Incidence of dementia in a Brazilian population: The Tremembé Epidemiologic Study

Alzheimer s & Dementia ◽

10.1002/alz.12423 ◽

2021 ◽

Author(s):

Karolina G. César‐Freitas ◽

Claudia K. Suemoto ◽

Melinda C. Power ◽

Sonia M. D. Brucki ◽

Ricardo Nitrini

Keyword(s):

Epidemiologic Study ◽

Brazilian Population ◽

Incidence Of Dementia

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Butyrylcholinesterase: K variant, plasma activity, molecular forms and rivastigmine treatment in Alzheimer's disease in a Southern Brazilian population

Neurochemistry International ◽

10.1016/j.neuint.2014.12.009 ◽

2015 ◽

Vol 81 ◽

pp. 57-62 ◽

Cited By ~ 20

Author(s):

G.F. Bono ◽

D.P. Simão-Silva ◽

M.S. Batistela ◽

N.D. Josviak ◽

P.F.R. Dias ◽

...

Keyword(s):

Alzheimer’S Disease ◽

Alzheimer's Disease ◽

Brazilian Population ◽

Molecular Forms ◽

K Variant ◽

Plasma Activity

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Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake

Journal of Fungi ◽

10.3390/jof7060469 ◽

2021 ◽

Vol 7 (6) ◽

pp. 469

Author(s):

Atsushi Kurahashi

Keyword(s):

Clinical Trials ◽

Blood Glucose ◽

Bowel Movement ◽

Skin Barrier ◽

Fermented Food ◽

The Other ◽

Added Sugar ◽

Glucose Levels ◽

Blood Glucose Levels ◽

Main Components

The sweet drink amazake is a fermented food made from Aspergillus oryzae and related koji molds in Japan. There are two types of drinks called amazake, one made from koji (koji amazake) and the other made from sake lees, a by-product of sake (sakekasu amazake). The sweetness of koji amazake is from glucose, derived from starch broken down by A. oryzae amylase. The other, sakekasu amazake, depends on added sugar. The main components are glucose and sucrose, but they also contain more than 300 other ingredients. Koji amazake contains oligosaccharides and ergothioneine, and sakekasu amazake has a resistant protein and α-ethyl glucoside, which are characteristic ingredients of each amazake. However, there are also common ingredients such as glycosylceramide. Functionality is known to include anti-fatigue, bowel movement, skin barrier, and other effects on human health. In particular, the bowel movement-improving effects have been well studied for both amazakes. These functions result from ingesting approximately 100 mL per day, but human clinical trials have clarified that this amount has no effect on blood glucose levels and weight gain. In the future, the identification of substances associated with each function is required.

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