BACKGROUND: The lipid accumulation product (LAP) index is an abdominal adiposity marker. OBJECTIVE: The aim of this study was to describe the cardiovascular risk of primary healthcare users through the LAP index and correlate it with anthropometric and biochemical indicators. DESIGN AND SETTING: Cross-sectional study in primary care units in a city in northeastern Brazil. METHODS: The subjects responded to a structured questionnaire that contained questions about their sociodemographic condition, and then underwent an anthropometric nutritional assessment. The LAP index values were expressed as three degrees of cardiovascular risk intensity: high risk (above the 75 th percentile), moderate risk (between the 25 th and 75 th percentiles) and low risk (below the 25 th percentile). RESULTS: The median LAP index was 52.5 cm.mmol/l (range: 28.2-86.6), and there was no statistically significant difference between the sexes: 57.7 cm.mmol/l (24.5-91.1) and 49.5 cm.mmol/l (29.8-85.2) for females and males, respectively (P = 0.576). Among all the subjects, 67.2% were overweight and there was a statistically significant difference in mean LAP index between those who were and those who were not overweight. Statistically significant differences in anthropometric and biochemical markers for cardiovascular risk were observed among individuals who had higher LAP index values. There were significant correlations between the LAP index and all of the biochemical variables. CONCLUSIONS: These significant correlations between the LAP index and the traditional biochemical risk markers may be useful within conventional clinical practice, for cardiovascular risk screening in primary healthcare.

ObjectiveWe aimed to evaluate the prevalence of hypertriglyceridemic waist (HTGW) phenotype among users of primary health care using two different cutoff points used in the literature.MethodsWe evaluated adults and elderly individuals of both sexes who attended the same level of primary health care. HTGW phenotype was determined with measurements of waist circumference (WC) and triglyceride levels and compared using cutoff points proposed by the National Cholesterol Education Program – NCEP/ATP III (WC ≥102 cm for men and ≥88 cm for women; triglyceride levels ≥150 mg/dL for both sexes) and by Lemieux et al (WC ≥90 cm for men and ≥85 cm for women; triglyceride levels ≥177 mg/dL for both).ResultsWithin the sample of 437 individuals, 73.7% was female. The prevalence of HTGW phenotype was high and statistically different with the use of different cutoff points from the literature. The prevalence was higher using the NCEP/ATP III criteria compared to those proposed by Lemieux et al (36.2% and 32.5%, respectively, p<0.05). Individuals with the presence of the phenotype also presented alterations in other traditional cardiovascular risk markers.ConclusionThe HTGW phenotype identified high prevalence of cardiovascular risk in the population, with higher cutoff points from the NCEP/ATP III criteria. The difference in frequency of risk alerts us to the need to establish cutoff points for the Brazilian population.

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OBJETIVO: Fornecer uma visão geral da literatura atual sobre a relação entre o consumo de alimentos fermentáveis (FODMAPs) e a síndrome do intestino irritável. MÉTODO: Trata-se de uma revisão bibliográfica, baseada no levantamento de artigos científicos relevantes e conceituados das plataformas SciELO, PudMed, LILACS e Science Direct, a partir do uso dos seguintes Descritores em Ciências da Saúde (DeCs): Síndrome do Intestino Irritável, consumo alimentar, intolerância à lactose e FODMAPs. Para a elaboração da presente pesquisa, foram adotados como critério de inclusão, publicações de acordo com o título, resumo e direcionamento do objetivo proposto. E como critério de exclusão, foram excluídas as publicações que não apresentavam o trabalho completo e por se tratarem de outros assuntos que não se adequavam com o foco deste trabalho. RESULTADOS: A partir da seleção de 11 artigos de impacto e que atenderam aos critérios de exclusão sobre o tema citado nas bases de dados supracitadas, publicados a partir de 2018, observou-se que, é de concordância comum entre os autores que a SII é uma condição crônica que tem afetado uma grande parte da população mundial e tem merecido destaque meta-análises que abordem a relação dessa doença crônica com os aspectos alimentares. CONCLUSÃO: Conclui-se, a partir dos resultados que, a adoção de uma dieta com baixo teor de FODMAPs mostrou-se promissora na redução da dor abdominal, da diarreia ou constipação e do aumento abdominal associados à SII. Esses resultados ressaltam a necessidade de uma abordagem multidisciplinar no tratamento da SII, que inclui tanto o uso de medicamentos quanto a adoção de uma dieta adequada, visando melhorar a qualidade de vida dos indivíduos nessa condição crônica. Palavras-chave: Síndrome do Intestino Irritável. Consumo Alimentar. Intolerância à Lactose. FODMAPS.

The adaptation of cacao and the quality of its fruits produced in the Northeast, mainly in the Jaguaribe Valley - Ceara, is still under study. Therefore, the objective was to characterize the quality of fruits of six cocoa genotypes produced in the Mesoregion of Jaguaribe, Northeast Brazil. Orchards of six genotypes of Theobrama cacao (PS1319, CCN51, CEPEC 2002, CEPEC 2004, CEPEC 2005 and CEPEC 2006) were implanted in the city of Russas, Ceará, Brazil. In the fruit and vegetable processing laboratory, the fruits were dimensioned in terms of shape and pulped to determine the characteristics of pulp yield, pH, titratable acidity, soluble solids, ascorbic acid, chemical composition and bioactive compounds. According to the results obtained, the ‘PS1319’ genotype has higher pulp percentages, high levels of ascorbic acid, moisture and proteins, and can be considered the best genotype. However, if the goal is to produce the crop for the use of seeds in the chocolate industry, the ‘CCN51’ genotype showed better characteristics such as fresh weight and larger seed diameters, compared to the other genotypes. Therefore, the genotypes ‘PS1319’ and ‘CCN51’ are the most suitable when it is desired to use them in the production of food products such as chocolate.