Low-grade metabolic acidosis is a condition characterized by a slight decrease in blood pH, within the range considered normal, and feeding is one of the main factors that may influence the occurrence of such a condition. The excessive consumption of acid precursor foods (sources of phosphorus and proteins), to the detriment of those precursors of bases (sources of potassium, calcium, and magnesium), leads to acid-base balance volubility. If this condition occurs in a prolonged, chronic way, low-grade metabolic acidosis can become significant and predispose to metabolic imbalances such as kidney stone formation, increased bone resorption, reduced bone mineral density, and the loss of muscle mass, as well as the increased risk of chronic diseases such as type 2 diabetes mellitus, hypertension, and non-alcoholic hepatic steatosis. Considering the increase in the number of studies investigating the influence of diet-induced metabolic acidosis on clinical outcomes, this review gathers the available evidence evaluating the association of this disturbance and metabolic imbalances, as well as related mechanisms. It is necessary to look at the western dietary pattern of most countries and the increasing incidence of non-comunicable diseases for the balance between fruit and vegetable intake and the appropriate supply of protein, mainly from animal sources, so that it does not exceed the daily recommendations.
Introduction: Much of the food-borne diseases results from ingesting contaminated food through inadequate handling or storage. It's recommended to use chlorinated products, such as sodium hypochlorite, to treat water for consumption and disinfection of vegetables. Despite their effectiveness, chlorinated disinfectants can stimulate the formation of toxic products with mutagenic effects and as endocrine disruptors. Objective: To evaluate the potential for reduction of microorganisms in samples of fresh food using non-conventional products. Methodology: In natura samples of lettuce (Lactuca sativa L.) were artificially contaminated by cultures of Escherichia coli and Staphylococcus aureus. The microbial count reduction tests were performed using ozonated water, acetic acid (alcohol vinegar), oxygen peroxide, refined salt, lemon and alcohol vinegar + oxygen peroxide and sodium chloride + alcohol vinegar. Equal amounts of lettuce were placed in pots after dilutions of each of the products for a period of 15 minutes. After this period, the water was drained with the aid of a sieve. All the utensils used were previously sterilized and the water used in the tests was evaluated for the presence of microorganisms. Results: Ozonized water was the most effective agent for reducing microbial counts (99.2 %). The other methods that showed high efficacy to reduce bacterial counts were acetic acid + oxygen peroxide and refined salt (94.8 % and 93.6 %, respectively). The method used that led to the lowest reduction was lemon (56.4 %). Conclusion: The results obtained were similar to those found with the use of chlorinated disinfectants. We suggest that new work be carried out with the same procedures in order to evaluate new alternative products and new concentrations of use.
ResumoO presente estudo objetivou avaliar a qualidade proteica de hambúrgueres elaborados com quitosana e farinha de linhaça dourada desengordurada, por meio da resposta biológica em ratos. Foram utilizados ratos machos Wistar, alimentados por um período de 28 dias com as seguintes dietas experimentais: dieta aproteica, dieta com caseína e dietas-testes, onde a caseína foi substituída por farinha de hambúrguer tradicional (HT), farinha de hambúrguer com quitosana (HQ) e farinha de hambúrguer com farinha de linhaça dourada desengordurada (HLD). Foram avaliados o ganho de peso, o consumo alimentar, a quantidade de proteína ingerida, o coeficiente de qualidade proteica (PER), a razão protéica líquida (NPR) e a digestibilidade verdadeira (DV) dos animais alimentados com diferentes tipos de farinhas de hambúrguer. O ganho de peso foi maior no grupo HT. O PER variou de 2,33 (caseína) a 1,94 (HQ) e o NPR de 2,65 (caseína) a 2,22 (HQ). A DV para as farinhas de hambúrguer foram menores que 90%. Verificou-se que os hambúrgueres com fibras oferecidos aos animais em forma de farinhas apresentaram menor eficiência em relação a caseína. Entretanto possuem uma boa qualidade proteica, fato que possibilita a inclusão dos mesmos em dietas de indivíduos sadios. Palavras-chave: AbstractThis study aimed to evaluate the protein quality of hamburgers made with chitosan and golden flaxseed meal defatted through biological response in rats. Male Wistar rats were fed for 28 days with the following experimental treatments: protein diet and diets diet with casein-tests where casein was replaced by traditional burger meal (HT), burger meal with chitosan (HQ) and burger meal with golden defatted flaxseed meal (HLD). Weight gain was evaluated, food consumption, the amount of protein intake, the protein quality ratio (PER), Net protein ratio (NPR) and true digestibility (DV) of the animals fed with different types of flour burger . Weight gain was higher in the HT group. The PER ranged from 2.33 (casein) to 1,94 (HQ) and the NPR 2,65 (casein) to 2,22 (HQ). The DV for hamburger meal was lower than 90%. It was found that the burgers with fibers offered to animals in the form of flour showed lower efficiency compared to casein. However they have a good protein quality, a fact that allows their inclusion in diets of healthy individuals.
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