Hallazgos endoscópicos en pacientes con obesidad. ¿Existe correlación con los síntomas?

Acevedo, Hugo López; Romero, José Armando Macario Valencia; Quintero, Carlos Javier Mata; Oyola, Marisela Díaz; González, Federico Alberto Pérez; Villarello, Mircea González; Ramírez, María de los Ángeles Herrera; Oliva, Omar Jesus Pineda; López, Andrés Sosa; Rivas, Jorge Farell; Guerrero, Jorge A.; Ruíz, Gabriela Rodríguez; Pérez, Julio César Soto; Osorio, Víctor José Cuevas

doi:10.1016/j.endomx.2015.10.002

Cited by 1 publication

(1 citation statement)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These factors and others are the most prevalent in Mexican lean subjects, with higher prevalence, intensity, and frequency among overweight and obese adults (Bernal‐Reyes, López, & Bernal‐Santos, 2013). Furthermore, up to 80% of the adults manifested symptoms correlated with endoscopic findings like ulcers, erosions, and esophagitis (Acevedo et al, 2015). Despite this, the participants coped well with daily activities (4.3; 86% out of 10), were content (3.8; 76% out of 10) with moderate effects on their relationships (3.8; 76% out of 100) (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

Spent coffee (Coffea arabicaL.) grounds promote satiety and attenuate energy intake: A pilot study

et al. 2020

View full text Add to dashboard Cite

We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B) increased their protein (11.4% and 12.2%), and total dietary fiber (8.4% and 11.8%) contents. The SCF‐B significantly increased satiety perception, impacting ad libitum energy intake compared to the traditional biscuits recipe (TB; no added fiber). Moreover, SC‐FOS‐B and SCF‐B decreased (no‐observed‐adverse effect) the most frequently reported symptoms by the participants, demonstrating that doses up to 5 g of SCF (per biscuit portion; 45 g) are well tolerated. The use of SCF and SCG as functional ingredients represents a sustainable strategy for the coffee industry and also potentiates the reduction of overweight, one of the leading health problems among the population. Practical applications The addition of SCF or SCG as food ingredients increases protein and the dietary fiber content of traditional biscuits. SCF can slow gastric emptying, modulate appetite and thus body weight. SCF attenuates carbohydrate digestion blunting post‐prandial blood glucose spikes reducing the risk of type 2 diabetes. SCF can be used as a functional ingredient to formulate foods with health benefits.

show abstract

Section: Resultsmentioning

confidence: 99%