Background The aim of the present study was to investigate the correlation between the triglyceride/glucose index (TyG index) and homeostasis model assessment of insulin resistance (HOMA-IR). Additionally, we compared the ability of the TyG index and triglycerides/high-density lipoprotein cholesterol (TG/HDL-c) index and the combination of these two indices (TyG index plus TG/HDL-c) to predict insulin resistance (IR) in South American overweight and obese children and adolescents. Methods A cross-sectional study was carried out in 345 overweight adolescents aged 10–18 years, from both the sexes. The TyG index was calculated as Ln (fasting triglycerides [mg/dL] × fasting glucose [mg/dL])/2, while the TG/HDL-c index was calculated by the division of TG (mg/dL) by HDL-c (mg/dL). HOMA-IR was calculated with the formula: fasting insulin (FI) (U/mL) × fasting glucose (mmol/L)/22.5. The cut-off point used to determine the presence of IR was HOMA-IR ≥ 3.16. Results The TyG index showed a positive correlation with HOMA-IR. The area under the receiver operating characteristic (ROC) curve of the TyG index was 0.74, indicating good sensitivity (75.7%) and specificity (67.4%). Furthermore, the TyG index cut-off point of >4.44 was established for IR prediction in this population. Conclusions The TyG index is a simple and cost-effective surrogate marker of IR in South American overweight children and adolescents. Moreover, due to its good accessibility, it can be used in large epidemiological studies.
This study aimed to produce and characterise citrate esterified resistant starch (RS) from cassava, and apply it in a dairy beverage. The citrate esterified cassava starch (CECS) was prepared by thermo‐acid catalysed esterification and the product was characterised for RS content, solubility, swelling power, and water absorption. Scanning electron microscopy, viscoamylographic analysis, X‐ray diffraction and Fourier‐transform infrared spectroscopy were used. The CECS was added to a dairy beverage and then the rheological and sensory characteristics were evaluated. The results showed a 60.08% increase in RS content, revealing the occurrence of fissures and overlapping layers in the starch granules. There was a decrease in solubility, swelling power and water absorption, and formation of ester bonds. The rheological characteristics showed a non‐Newtonian pseudoplastic fluid behaviour for the CECS incorporated dairy beverage. The addition of 1.5% CECS to the dairy beverage influenced the colour, taste and consistency, while the addition of 0.5% CECS showed a greater purchase intention, providing an opportunity for development of functional dairy products. In conclusion, this work shows that the developed resistant starch is a promising functional ingredient, with promising applications in the food industry.
Food contamination caused by enteric pathogens is a major cause of diarrheal disease worldwide, resulting in high morbidity and mortality and significant economic losses. Bacteria are important agents of foodborne diseases, particularly diarrheagenic Escherichia coli. The present study assessed the genetic diversity and antimicrobial resistance of E. coli isolates from pasteurized milk processed in 21 dairies in northwestern State of Parana, Brazil. The 95 E. coli isolates were subjected to antimicrobial susceptibility testing according to the recommendations of the Clinical and Laboratory Standards Institute and assessed genotypically by Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR). The highest rate of resistance was observed for cephalothin (55.78%). ERIC-PCR revealed high genetic diversity, clustering the 95 bacterial isolates into 90 different genotypic patterns. These results showed a heterogeneous population of E. coli in milk samples produced in the northwestern region of Paraná and the need for good manufacturing practices throughout the processing of pasteurized milk to reduce the risk of foodborne illnesses. Uniterms
Este estudo objetivou descrever as estratégias utilizadas para o fornecimento da alimentação escolar no município de Curitiba, Paraná, Brasil, no contexto do enfrentamento da pandemia ocasionada pelo novo coronavírus. Esta ação foi pautada primariamente no Direito Humano à Alimentação Adequada e na autorização em caráter excepcional, da distribuição de gêneros alimentícios aos estudantes de escola pública em todo o país, via Programa Nacional de Alimentação Escolar. O plano de ação utilizado foi a entrega de kits alimentação, cuja composição atendeu as normas vigentes e especificações do Guia Alimentar para a População Brasileira, priorizando alimentos in natura e minimamente processados. Contemplou-se a distribuição de gêneros adquiridos da agricultura familiar e adaptação de alguns alimentos presente no kit para atendimento as Necessidades Alimentares Especiais. Em maio e junho, respectivamente, foram atendidos 131.703 e 132.562 estudantes matriculados, abrangendo escolas, Centros Municipais de Educação Infantil e Centros de Educação Infantil Contratados. Em resumo, esta ação proporcionou a universalidade do programa e a garantia de segurança alimentar e nutricional aos estudantes atendidos durante o período de pandemia.
Resumo: O presente artigo trata-se do estudo de alimentos funcionais e sua importância na saúde, apresentando o desenvolvimento do amido resistente de mandioca (ARM) realizado em dois níveis: o teórico ou conceitual e o experimental. A metodologia envolveu as etapas para a produção do ARM, tomando a fécula de mandioca (polvilho doce) tratada com reagentes de grau alimentar e avaliada experimentalmente "in vitro" e "in vivo". Aliada a essa etapa constituimos um estudo sobre os alimentos funcionais buscando estabelecer um marco teórico para conceituar o desenvolvimento desse tipo de alimentos. No caso da fécula de mandioca modificada para obteção de amido resistente, os resultados indicam uma abertura para outras investigações no campo dos alimentos funcionais. Palavras-chaves:Alimento funcional; Amido Resistente; Fécula de Mandioca; Glicemia. Development of resistant starch from cassava: From the Concept to the Practice:This paper deals with the study of functional foods and its importance in health, with the development of resistant cassava starch (ARM) performed on two levels: the theoretical or conceptual and experimental. The methodology involved the steps for the production of ARM, taking the cassava starch (sweet cassava) treated with food grade chemicals and evaluated experimentally "in vitro" and "in vivo". Allied to this step we constitute a study of functional foods in order to establish a theoretical framework for conceptualizing the development this type of food. In the case of modified cassava starch to take resistant starch, the results indicate an opening for further research in the field of functional foods.
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