Linear growth retardation and anemia are the most prevalent nutritional problems in the world; effective interventions are urgently needed. We evaluated Ecuador's National Food Nutrition Program (PANN 2000) that included a micronutrient-fortified complementary food (FCF), Mi Papilla, in poor periurban and rural communities of Ecuador. The program is preventive and targeted to all infants and young children living in poor communities and receiving government health services. We compared dietary intake, micronutrient status, and growth over 11 mo in a cohort of children from the catchment areas of the PANN 2000 with same-age control children in nearby communities eligible to enter the program 1 y later. PANN 2000 children enrolled in the program when they were age 9-14 mo and were age 20-25 mo at the final survey. They consumed significantly more energy, protein, fat, iron, zinc, vitamin A, and calcium than control children because of their FCF consumption. Anemia, 76% in both groups at baseline, fell to 27% in PANN 2000 children but only to 44% in control children (P < 0.001). The odds of being anemic were 58% lower for PANN 2000 children (P = 0.003). The effects on linear growth and weight were limited to children who were older when the program began (12-14 mo) and were significant for weight (interaction with age, 0.38 kg; P = 0.029) and positive but not significant for length (0.66 cm; P = 0.08). An FCF, including ferrous sulfate, delivered through public health services, is highly effective in improving weight and hemoglobin and reducing anemia.

Rancidity development during frozen storage of mackerel (Scomber scombrus): effect of catching season and commercial presentationHydrolytic and oxidative rancidity development and its effect on quality loss were studied in frozen mackerel (Scomber scombrus) by biochemical and sensory indices. The effect of the lipid content on fish damage at a commercial freezer temperature (220 7C) was studied for up to 12 months; thus, mackerel caught at two different times of the year (May and November) was checked, May being the period of minimum lipid content, while November is known to be the time of maximum lipid content. The study was also focused on two different kinds of fish products (whole fish and fillets). Increasing lipid hydrolysis was observed for all kinds of samples during the frozen storage; no differences (p .0.05) between whole fish and fillets were found for free fatty acid formation; however, mackerel from May showed a higher (p ,0.05) hydrolysis development than its counterpart from November. Increasing lipid oxidation (peroxide value and thiobarbituric acid index) was observed for all kinds of samples during the frozen storage. Fillet lipid oxidation was found to be higher (p ,0.05) than in whole fish. Fattier mackerel (November fish) showed a higher (p ,0.05) oxidation development than its counterpart from May in the case of fillet products. Results of fluorescence assessment, related to interaction compound formation, proved to be higher (p ,0.05) in fillets than in whole fish, although they were higher (p ,0.05) in May samples. Sensory analysis corroborated the biochemical analyses, so that fillets showed a shorter shelf life (1 and 3 months for November and May fish, respectively) than their whole fish counterparts (5 months for November and May mackerel).

The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 2 4-1 fractional factorial design. The proportion of tallow (T) in the blend, catalyst concentration, and reaction temperature had a significant effect on the melting point (mp) (P ≤ 0.05). IT of tallow and sunflower oil blends (90:10 and 70:30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90:10 blend mp was not significantly different from tallow. IT produced a solid fat content (SFC) profile of IT90:10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90:10 blend increased the melting profile of the tallow and the melting range from −40 to 60°C while the endotherms of the middle-melting triacylglycerols (TAG) decreased. The IT90:10 blend hardnesswas 70% lower than tallow hardness, and the crystal network was composed of large spherulites in a network. IT resulted in an appropriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC profile of IT90:10, giving a more appropriate shortening for use in the baking industry.Paper no. J9410 in JAOCS 78, 431-436 (April 2001).

Weekly low-dose (10 000 IU) vitamin A supplementation in a region of subclinical deficiency protected underweight children from ALRI and paradoxically increased ALRI in normal children with body weight over -1 SD. Protection from severe diarrhea was consistent with previous trials. Additional research is warranted to delineate potential beneficial and detrimental interactions between nutritional status and vitamin A supplementation regarding ALRI.

The proportion of the Latin American population above age 65 y is expected to rise substantially. To better define the prevalence of infectious diseases and micronutrient deficiencies, assess immunological status, and evaluate associations between nutritional status and infection, we performed a cross-sectional study of elderly Ecuadorians in a low-income peri-urban community in Quito, Ecuador. Culturally adapted questionnaires, delayed type hypersensitivity (DTH) skin response, micronutrient, and immunological assays were performed in randomly selected Ecuadorians aged > or = 65 y. Multiple linear and logistic regression models were developed to assess relationships between micronutrient concentrations and history of infection, DTH, and immune function. Participants (n = 352; mean age +/- SD, 74.4 +/- 6.4 y) recalled recent episodes of colds/influenza-like syndromes (62.8%), cough (61.0%), urinary tract infection (37.9%), diarrhea (32.2%), fever (24.1%), and pneumonia (3.5%). A prospective substudy of respiratory infections (RI) in 203 elderly revealed similar findings. Colds and pneumonia occurred in 42.8 and 7.9% of participants, respectively, during 737 person-weeks of observation (3.6 +/- 1.1 wk per person). Anemia and micronutrient deficiencies, especially for vitamins C, D, B-6, and B-12 and folic acid and zinc, were common. Plasma vitamin C was associated with interferon-gamma (IFNgamma) (P < 0.01) and zinc with IFNgamma and interleukin-2 (each P < 0.0001). RI history was associated with any micronutrient deficiency (P < 0.001). The burden of infectious diseases, micronutrient deficiencies, and anemia was substantial in this elderly Ecuadorian population. Deficiencies of essential vitamins and minerals place these elderly adults at risk for infections through their negative impact on immune function.

Quality enhancement of canned sardine (Sardina pilchardus) by a preliminary slurry ice chilling treatmentThe slurry ice technology has shown wide advantages when employed as a chilling method for marine species instead of the traditional flake ice storage. In the present work, the use of slurry ice was evaluated for the first time as a technological treatment prior to the canning processing of fish. Thus, sardine (Sardina pilchardus) specimens were stored in slurry ice for 2 and 5 days and then taken and subjected to canning. Quality assessment of the canned product was performed on the fish muscle and on the coating oil, in comparison with that of a parallel control batch previously stored in flake ice. Analyses included composition (water, lipid and NaCl contents), physical properties (firmness, cohesivity), volatile amine formation (total and trimethylamine), lipid oxidation development (anisidine value, polyene index, a-tocopherol content and Rancimat oxidative stability) and interaction compounds formation (fluorescence assessment). An inhibition of lipid oxidation development (p ,0.05) was obtained in canned sardine when applying slurry ice as a preliminary chilling storage system. The present work opens the way to the use of slurry ice instead of flake ice as a preliminary treatment of fish material prior to the canning process.

This work focuses the sensory and physical properties of canned farmed coho salmon (Oncorhynchus kisutch); the effect of flake ice and slurry ice as previous slaughter and chilling conditions was studied. Hydrolytic chemical changes related to sensory and physical properties were also evaluated in canned salmon. Thermal treatment led to a canned muscle showing higher firmness, lower cohesivity and colour changes (higher L* and b* values; lower a* values); filling oils showed higher turbidity scores and lower L*, a* and b* values than starting oil. Additionally, oxidised and putrid odour development in canned muscle and filling oil was low. However, previous icing condition and time (up to 9 days) provided no changes in canned muscle and filling oil, except for an increasing oxidised odour and turbidity in filling oil with chilling time. Meantime, free fatty acid formation and K value were markedly affected by previous icing system and time.The work was carried out in the Chilean University (Chile)-Consejo Superior de Investigaciones Cientı´ ficas (Spain) Program (Project 2006 CL 0034) and supported by the Secretarı´ a Xeral de I+D (Xunta de Galicia, Spain) (Project PGIDIT05TAL00701CT)

No abstract