Objectives
To evaluate the effect of vitamin D supplementation on glycemic control in children and adolescents with T1DM.
Content
A systematic search was conducted of the Medline/Pubmed, Web of Science, Embase, BVS/Lilacs, Cochrane Library, Scopus, Cinahl, Food Science, and FSTA databases. Two reviewers independently extracted article data and assessed quality.
Summary
A total of 1,613 eligible articles were retrieved, ten of which met the selection criteria: eight clinical trials, one retrospective cohort study, and one cross-sectional study. Regarding the cutoff points used to classify vitamin D status, most of the studies set deficiency at 25-hydroxyvitamin D <20 ng/mL, sufficiency at ≥30 ng/mL, and insufficiency as the interval between these values. Regarding intervention strategies, most used cholecalciferol for supplementation, but there was great variation in the dose and supplementation time. When evaluating the effect of vitamin D supplementation on HbA1c, a significant improvement in glycemic control was observed in 50% of the studies. However, only one of these studies was classified as being of positive methodological quality, with three having their quality classified as neutral and one as negative.
Outlook
There is yet no consistent evidence on the effect of vitamin D supplementation on glycemic control as an adjuvant in the treatment of children and adolescents with T1DM.
ObjetivoObjetivou-se avaliar a estabilidade do ácido ascórbico em suco in natura de tangerina cultivar Ponkan sob diferentes condições de armazenamento, e em 13 amostras de bebidas industrializadas de tangerina, bem como a estabilidade da atividade antioxidante no suco in natura.
MétodosO suco in natura de tangerina foi armazenado em três temperaturas: ambiente, refrigeração e congelamento. Amostras de tangerinas foram armazenadas sob refrigeração. Treze marcas de bebidas industrializadas de tangerina foram adquiridas e mantidas sob refrigeração. Foram determinados o teor de ácido ascórbico pelo método titulométrico de Tillmans (Association of Official Analytical Chemists) e a atividade antioxidante por meio da capacidade sequestradora do radical 2,2-difenil-1-picril-hidrazila.
ResultadosO suco in natura apresentou teor médio de ácido ascórbico de 32,40mg/100mL; a taxa de redução deste nutriente foi maior em temperatura de estocagem mais elevada. A atividade antioxidante média foi de 89,74% de inibição do radical 2,2-difenil-1-picril-hidrazila, apresentando variações de até 4,26% durante o armazenamento. Nas bebidas industrializadas, o teor médio de ácido ascórbico variou entre 1,01 e 10,72mg/100mL, com perdas de até 82,76%. Com base na legislação brasileira, seis marcas de bebidas industrializadas apresentaram não conformidades em relação à declaração do teor de ácido ascórbico nos rótulos.
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