OBJECTIVE: The aim of the present study was to determine the impedance of Wistar rats treated with high-fat and high-sucrose diets and correlate their biochemical and anthropometric parameters with chemical analysis of the carcass. METHODS: Twenty-four male Wistar rats were fed a standard (AIN-93), high-fat (50% fat) or high-sucrose (59% of sucrose) diet for 4 weeks. Abdominal and thoracic circumference and body length were measured. Bioelectrical impedance analysis was used to determine resistance and reactance. Final body composition was determined by chemical analysis. RESULTS: Higher fat intake led to a high percentage of liver fat and cholesterol and low total body water in the High-Fat group, but these changes in the biochemical profile were not reflected by the anthropometric measurements or bioelectrical impedance analysis variables. Anthropometric and bioelectrical impedance analysis changes were not observed in the High-Sucrose group. However, a positive association was found between body fat and three anthropometric variables: body mass index, Lee index and abdominal circumference. CONCLUSION: Bioelectrical impedance analysis did not prove to be sensitive for detecting changes in body composition, but body mass index, Lee index and abdominal circumference can be used for estimating the body composition of rats.
ObjectiveThis study aimed to analyze and compare the microbiological profile and vitamin C
content of raw and cooked foods destined for neutropenic inpatients. MethodsThree vegetables and nine fruits, raw and boiled, washed and sanitized were
examined. Heat-tolerant coliforms and coagulase-positive staphylococci were
counted and the presence of Salmonella spp was investigated. The vitamin C content
was analyzed by a colorimetric reaction. The Statistical Package for Social
Sciences (SPSS) software was used for statistical analysis and the nonparametric
Wilcoxon test was used to compare the mean vitamin C values of the cooked and raw
foods. The Spearman correlation test was applied to determine the associations
between the parameters evaluated ResultsSalmonella spp was absent in all samples and the populations of coagulase-positive
staphylococci and heat-tolerant coliforms were below the minimum detectable limits
of the methods employed (< 100 colony forming units (CFU)/g and < 3
most probable number (MPN)/g, respectively). There was a significant loss of
vitamin C in the cooked foods, 38.9% on average, compared to the raw foods, a loss
that was positively correlated with cooking time. ConclusionThe fresh fruits and vegetables properly sanitized in this study had a
microbiological profile consistent with that required by Brazilian law.
Furthermore, the nutritional value of the neutropenic diet is diminished, at least
in terms of the vitamin C content.
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