Anemia and iron deficiency were associated with low levels of serum retinol in children aged 1 to 5 years, and a positive correlation was verified between serum retinol and serum ferritin and hemoglobin levels. These results indicate the importance of initiatives encouraging the development of new treatments and further research regarding retinol deficiency.
Objective: To analyze the occurrence of anemia and iron deficiency in children aged 1 to 5 years and the association of these events and retinol deficiency. Methods: This was an observational analytic cross-sectional study conducted in Vitoria, ES, Brazil, between April and August of 2008, with healthy children aged 1 to 5 years (n = 692) that lived in areas covered by primary healthcare services. Sociodemographic and economic conditions, dietary intake (energy, protein, iron, and vitamin A ingestion), anthropometric data (body mass index-for-age and height-for-age), and biochemical parameters (ferritin, hemoglobin, and retinol serum) were collected. Results: The prevalence of anemia, iron deficiency, and retinol deficiency was 15.7%, 28.1%, and 24.7%, respectively. Univariate analysis showed a higher prevalence of anemia (PR: 4.62, 95% CI: 3.36, 6.34, p < 0.001) and iron deficiency (PR: 4.51, 95% CI: 3.30, 6.17, p < 0.001) among children with retinol deficiency. The same results were obtained after adjusting for socioeconomic and demographic conditions, dietary intake, and anthropometric variables. There was a positive association between ferritin vs. retinol serum (r = 0.597; p < 0.001) and hemoglobin vs. retinol serum (r = 0.770; p < 0.001). Conclusions: Anemia and iron deficiency were associated with low levels of serum retinol in children aged 1 to 5 years, and a positive correlation was verified between serum retinol and serum ferritin and hemoglobin levels. These results indicate the importance of initiatives encouraging the development of new treatments and further research regarding retinol deficiency.
Avaliação do desperdício de hortifrútis em Unidades Produtoras de Refeição Evaluation of waste of vegetables and fruits in a Meal Production Unit Resumo O estudo avaliou o desperdício de hortifrútis no pré-preparo em duas Unidades Produtoras de Refeições, comercial e hospitalar, de Belo Horizonte-MG. A coleta das amostras foi consolidada no período de três semanas em cada unidade por acadêmicas do curso de Nutrição. Foram escolhidos 20 tipos de hortifrútis (quatro frutas e 16 hortaliças) que foram pesados antes e depois da limpeza e seleção, processo realizado em triplicata para cada alimento. O desperdício no pré-preparo foi avaliado através do cálculo do fator de correção. Os dados foram tabulados no programa Microsoft Excel 2010 ® e as análises estatísticas realizadas no software Statistical Package for the Social Sciences versão 17.0. Verificou-se que dentre os 20 alimentos analisados, dez não diferiram estatisticamente, demonstrando uma adequação estatística destes fatores. A Unidade Produtora de Refeição comercial apresentou fatores de correção mais baixos ou mais similares à literatura, quando comparada à Unidade Produtora de Refeição hospitalar. Em geral, o desperdício apresentado por alguns dos alimentos foi, em sua maioria, superior ao determinado pela literatura como aceitável. Deste modo, faz-se necessário o investimento em treinamento pessoal, calibragem de equipamentos, troca de utensílios e escolha acertada dos fornecedores.Palavras chave: Frutas. Hortaliças. Desperdício de alimentos.
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