BACKGROUND/OBJECTIVES: Obesity and undernutrition co-exist in many regions of Mexico. However, accurate assessments are difficult because epidemiological data on body composition are not available. The aim of this study was to facilitate assessments of body composition in Mexican school children of different geographical regions and ethnicity by developing equations for bioelectrical impedance and anthropometry based on deuterium oxide dilution. SUBJECTS/METHODS: We evaluated 336 subjects (143 belonged to six major indigenous groups) from Northern, Central and Southern Mexico. We measured height (Ht), weight (Wt), tricipital skinfold (Tricp-SKF) and resistance (R) based on a bioimpedance analysis (BIA). Fat-free mass (FFM) and fat mass (FM) were estimated from measurements of total body water with the deuterium dilution technique. CONCLUSIONS:We validated two equations for evaluating body composition in Mexican indigenous and non-indigenous children and youth from three main regions of the country. These equations provided reliable estimates and will promote a better understanding of both obesity and undernutrition.

Insulin-like growth factor I (IGF-I) stimulates renal and placental 1,25-dihydroxyvitamin D [1,25-(OH)2D] and is considered an important regulator of fetal growth. As 1,25-(OH)2D and birth weight are low in preeclampsia, this study was undertaken to determine whether circulating levels of IGF-I were associated with serum 1,25-(OH)2D concentrations in preeclamptic (PE group) and normotensive (NT group) pregnancies. Maternal and umbilical cord serum levels of IGF-I and 1,25-(OH)2D were significantly (P < 0.01) lower in the PE group than in the NT group. The concentrations of these two hormones correlated significantly in the umbilical cord (P < 0.05) and in the maternal (P < 0.001) compartments of the PE and NT groups, respectively. The amount of IGFBP-3 was 64% lower whereas that of IGFBP-1 was 2.9-fold higher in umbilical cord serum of the PE group compared with the NT group. In addition, maternal and umbilical cord serum IGF-I correlated significantly (P < 0.05) with weight and length at birth only in the PE group. In conclusion, the results of this study indicate that circulating IGF-I and 1,25-(OH)2D levels in both maternal and umbilical cord compartments are low in preeclampsia. Furthermore, this study suggests a differential regulatory effect of IGF-I on 1,25-(OH)2D synthesis and fetal growth depending on the presence or absence of preeclampsia.

Background: Primary Sjögren's syndrome (pSS) is a chronic autoimmune disease characterized by inflammatory lymphocytic infiltration of the salivary glands, leading to dryness of the mouth (xerostomia). It has been postulated that xerostomia is the preceding stage for the development of alterations in taste acuity (dysgeusia) in this type of patients. Objectives: To determine detection and recognition thresholds to the 4 basic tastes (sweet, salty, sour and bitter) in pSS patients and compare them to a control group. To determine if the long-term consumption of chile peppers and spicy Mexican diets had an effect on the taste perception and acuity of the pSS patients. Interventions: Detection and recognition thresholds were determined by the method of least noticeable differences on three occasions during three nonconsecutive days. Saliva production was determined by Saxon's test on two separate occasions. Results: Although saliva production was severely reduced in pSS patients (1.3570.55 ml/2 min, Po0.001) compared to controls (6.2672.41 ml/2 min), all subjects recognized the 4 basic tastes when these were tested at suprathreshold concentrations. The detection thresholds for the sweet, sour and bitter tastes were higher in pSS patients, as well as the recognition thresholds for the salty, sour and bitter tastes. A relationship between time of evolution of the disease and saliva production with individual thresholds could not be established. Conclusions: pSS patients exhibited different degrees of dysgeusia depending on the taste being studied, that is, they were mildly dysgeusic for the sweet and salty tastes and clearly dysgeusic for the sour and bitter tastes. Although both pSS patients and controls had consumed 'typical Mexican diets' their entire lives, our results showed that the consumption of chile peppers and spicy foods did not have any effect on the taste perception and acuity of the pSS patients.

The aim of the present study was to assess the effects of insulin-like growth factor I (IGF-I) upon the synthesis of 1, 25-dihydroxyvitamin D(3) [1,25-(OH)(2)D(3)] by human placenta trophoblasts in culture. Cytotrophoblastic cells obtained from normal term human placentae were cultured in Dulbecco's modified Eagle's medium with HEPES and glucose (DMEM-HG) during 72 h and further incubated in serum-free DMEM-F12 in the presence of IGF-I prior to the addition of [(3)H]-25-(OH)D(3) used as a precursor. The results showed that 2 h preincubation time with IGF-I was required for maximal production of [(3)H]-1,25-(OH)(2)D(3). Cultures in the presence of increasing concentrations of IGF-I (0-6.5 nmol/l), added 2 h before incubation with the labelled substrate, resulted in a dose-dependent response increment of [(3)H]-1,25-(OH)(2)D(3) production with a maximal conversion rate at the dose of 2.6 nmol/l. Higher doses of IGF-I did not result in further stimulatory effects. Co-incubations in the presence of cycloheximide significantly (P < 0. 0001) inhibited the IGF-I-mediated effects upon [(3)H]-1, 25-(OH)(2)D(3) production. Identity of putative [(3)H]-1, 25-(OH)(2)D(3) produced by human placenta was confirmed by spectral and receptor binding analysis. These results demonstrate the ability of cultured human syncytiotrophoblast cells to convert 25-(OH)D(3) to 1,25-(OH)(2)D(3) and suggest a local protein-dependent regulatory effect of IGF-I upon this biotransformation.

Mesquite beans (Prosopis juliflora) consisted of pericarp, hulls and kernels. With the exception of kernels, composition of beans and their fractions were protein, lo-IS%; fat, 2-3%; crude fiber, 20-30%; sucrose, 21%; reducing sugars, 2-6%. Kernels contained 38% protein, 3% fat and 9% crude fiber. Bean trypsin inhibitor content was 1.4 TIU/mg. Bean protein isoelectric point was pH 5. Mesquite protein concentrate and isolate were prepared, however, by increasing solubility at the extraction pH (pH 10) with NaCl and decreasing it at the isoelectric point with (NH&S04. First and second limiting amino acids for bean protein were threonine and isoleucine, respectively; the protein was high in total sulfur amino acids and tryptophan. Corrected PER was 1.4.

In Mexico, marginal micronutrient deficiency is widespread and affects the health status and function of many Mexicans. A program to add nutrients to corn and wheat flour has been promoted by the Ministry of Health. This document describes the scientific and technological bases of the program. The main objective is to restore the nutrients which are lost during cereal processing to obtain flour and food products. Also, certain nutrients which are known to be deficient in a high proportion of Mexicans, and which should be supplemented in the diet for the benefit of the population are also included. In the definition of the formula to be added to flours various other factors were considered such as the absorption levels of the nutrients, potential interactions among them and a wide range of security to eliminate the risk of an adverse effect on health even at the highest level of food intake. Finally, the most appropriate compounds to be added to flours are suggested considering their reactivity and their possible negative effects on the stability of flour, as well as the bioavailability, market availability and cost. The recommended compounds were 5 mg/kg of thiamine (thiamine mononitrate), 3 mg/kg of riboflavin (riboflavin hydrochlorhidrate), 35 mg/kg of niacine (nicotinamide), 30 mg/kg of iron (extrafine reduced iron) and 20 mg/kg of zinc (zinc oxide) for both types of flour, as well as 2 mg/kg and 0.5 mg/kg of folic acid for wheat and corn flour, respectively. ResumenEn México la deficiencia marginal de algunas vitaminas y minerales afecta la salud y la funcionalidad de un número elevado de mexicanos, por lo que la Secretaría de Salud ha iniciado un programa para promover la adición de nutrimentos a las harinas de trigo y de maíz que se procesan industrialmente. El presente documento expone las bases científicas y tecnológicas para dicha adición. El objetivo primordial es restaurar los nutrimentos que se pierden durante el proceso de obtención de las harinas y durante la fabricación de los alimentos a partir de las harinas; además, se adicionan aquellos nutrimentos cuya presencia es deficiente en una proporción importante de la población y cuya suplementación en la dieta ha demostrado ser benéfica en la salud y la funcionalidad de la población. En la definición de la fórmula para adicionar a las harinas de trigo y maíz se consideraron, además de los factores mencionados, los niveles de absorción de los diferentes nutrimentos, la interacción probable entre nutrimentos y un malgar muy amplio de seguridad, de manera que se eliminara cualquier riesgo de algún efecto adverso en la salud, aun en los niveles más altos de ingestión de los alimentos. Finalmente, se sugieren los compuestos más apropiados para la adición a las harinas considerando su reactividad y sus posibles efectos negativos en la estabilidad de las harinas, así como su biodisponibilidad, su disponibilidad en el mercado y su costo. Con lo anterior se recomienda la adición de 5 mg/kg de tiamina (mononitrato de tiamina), 3 mg/kg de riboflavina ...

The effect of dietary protein on the expression of histidase (Hal) was investigated to understand the mechanism of induction of histidase by a high protein diet. In this study, we examined the following: 1) the effect of 0, 6, 18, 35 and 50% casein diets on hepatic and epidermal Hal activity, amount of the enzyme and Hal-mRNA; 2) the effect of a high histidine diet (1.25%) on Hal expression; 3) the response of Hal expression in rats fed a 10% casein diet and injected with glucagon (0.6 mg /(100 g body wt.d); and 4) the half-lives of the enzyme and Hal-mRNA in rats fed an 80% casein diet for 7 d followed by a protein-free diet. Hal activity increased as the protein content in the diet increased (r = 0.986, P < 0.001) and was associated with a significant increase in Vmax without a change in Km. The dietary regulation was liver specific because skin Hal was unresponsive. Increments in hepatic Hal activity were accompanied by concomitant significant increases in the amount of histidase and its mRNA. The response was more pronounced in rats fed diets containing >18% casein. Rats fed a 12% casein diet containing 1.25% histidine did not have different Hal activity and mRNA levels compared with rats fed a 12% casein diet, indicating that Hal expression is not modified by its substrate. Injection of glucagon into rats fed the 10% casein diet increased Hal activity threefold and Hal- mRNA expression fivefold compared with uninjected rats fed the same diet. The apparent half-life of hepatic histidase in protein-depleted rats previously fed an 80% casein diet was 2.8 d, whereas the half-life of Hal-mRNA was 17 h. In summary, these data support the hypothesis that Hal expression is regulated by dietary protein at the pretranslational level in rat liver, and that glucagon is one of the hormones involved in the induction of Hal.

A high protein concentration in the diet induces the gene expression of several amino acid degrading enzymes such as histidase (Hal) in rats. It is important to understand whether the amino acid pattern of the dietary protein affects the gene expression of these enzymes. The purpose of the present work was to study the effect of a histidine-imbalanced diet on the activity and mRNA concentration of rat hepatic histidase. Seven groups of six rats were fed one of the following diets: 1) 6% casein (basal), 2) 20% casein, 3) 35% casein, 4) an imbalance diet containing 6% casein plus a mixture of indispensable amino acids (IAA) equivalent to a 20% casein diet without histidine (I-20), 5) 6% casein plus a mixture of IAA equivalent to a 35% casein diet without histidine (I-35), 6) a corrected diet containing 6% casein plus IAA including histidine equivalent to a 20% casein diet, 7) a corrected diet containing 6% casein plus IAA including histidine equivalent to a 35% casein diet. Serum histidine concentration was inversely proportional to the protein content of the diet, and it was significantly higher in rats fed the corrected diets compared to their respective imbalanced diet groups. Hal activity increased as the protein content of the diet increased. Greater histidine imbalance resulted in lower food intake and higher Hal activity. Rats fed histidine-corrected diets had lower activity than their respective imbalanced groups. Differences in Hal activity were associated with differences in the concentration of Hal mRNA. These results indicate that rats fed a histidine-imbalanced diet exhibit reduced food intake and weight gain and increased Hal gene expression as a consequence of an increased amino acid catabolism.