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Background: Current evidence suggests an inverse association between socioeconomic status and stroke incidence. Our aim was to measure the variation in incidence among different city districts (CD) and their association with socioeconomic variables. Methods: We prospectively ascertained all possible stroke cases occurring in the city of Joinville during the period 2005–2007. We determined the incidence for each of the 38 CD, age-adjusted to the population of Joinville. By linear regression analysis, we correlated incidence data with mean years of education (MYE) and mean income per month (MIPM). Results: Of the 1,734 stroke cases registered, 1,034 were first-ever strokes. In the study period, the crude incidence in Joinville was 69.5 per 100,000 (95% confidence interval, 65.3–73.9). The stroke incidence among CD ranged from 37.5 (22.2–64.6) to 151.0 per 100,000 (69.0–286.6). The stroke incidence was inversely correlated with years of education (r = –0.532; p < 0.001). MYE and MIPM were strongly related (R = 0.958), resulting in exclusion of MIPM by collinearity. Conclusions: Years of education can explain a wide incidence variation among CD. These results may be useful to guide the allocation of resources in primary prevention policies.

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Mollusks are considered a nutritious source of food and their consumption has increased worldwide. However, their consumption, mainly of bivalves, has been considered responsible for numerous cases of foodborne diseases. This is related to their food intake, as they are filter-feeders and, consequently, bioaccumulate toxic compounds. High hydrostatic pressure (HHP) is recognized as an efficient technology to control pathogenic and deteriorating microorganisms, with low damage to the sensorial and nutritional properties of foodstuffs. This review addresses the use of HHP on bivalve mollusks, based on recent relevant studies in this field.

Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.

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As nanopartículas representam atualmente, uma nova e ampla classe de contaminantes produzidos pelo homem e são cada vez mais comuns nos ambientes naturais, visto que as atividades industriais envolvendo a nanotecnologia crescem de modo acelerado. Dessa forma, torna-se extremamente relevante compreender o transporte e o destino dos materiais nanoparticulados que são lançados no ambiente para então identificar os fenômenos físicos e químicos que ocorrem provenientes da disposição de resíduos. O objetivo geral deste trabalho é criar informação científica necessária para melhor compreender o comportamento e o transporte de nanopartículas TiO2 em suspensões aquosas através de solos impregnados com cobre. Permitindo assim, que a produção e o uso de nanomateriais nocivos possam ser melhor controlados, evitando os efeitos adversos à saúde humana e os custosos esforços para a remediação. Em particular, neste trabalho foram escolhidos dióxido de titânio por ser um nanomaterial largamente utilizado em escala industrial e o óxido de cobre por sua vez, por ser um contaminante de solo onipresente. O que torna singular a necessidade do estudo de seu transporte através do meio ambiente, especialmente em solos e águas. Para tal conhecimento serão realizados ensaios experimentais de e utilizando solo impregnado com óxido de cobre em suspensão aquosa de TiO2.