Traditional Mexican foods as functional agents in the treatment of cardiometabolic risk factors

Escalante-Araiza, Fabiola; Gutiérrez-Salmeán, Gabriela

doi:10.1080/10408398.2020.1758028

Cited by 10 publications

(6 citation statements)

References 81 publications

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“…According to this, in most of the literature, obesity has been defined using the BMI, while body adiposity and fat distribution have not been considered [ 45 ]. Mexico is a country rich in biodiversity, and the essence of the basic foods that comprise traditional Mexican cuisine from its pre-Hispanic origins has been preserved [ 11 , 25 ]. Food is considered traditional when it preserves cultural patterns that have been passed down from generation to generation, while new products are introduced over time, increasing nutritional diversity [ 10 , 25 ].…”

Section: Discussionmentioning

confidence: 99%

“…Mexico is a country rich in biodiversity, and the essence of the basic foods that comprise traditional Mexican cuisine from its pre-Hispanic origins has been preserved [ 11 , 25 ]. Food is considered traditional when it preserves cultural patterns that have been passed down from generation to generation, while new products are introduced over time, increasing nutritional diversity [ 10 , 25 ]. To the best of our knowledge, this is the first systematic review with a meta-analysis reporting the effects of Mexican ancestral foods on the anthropometrical, lipid, and glycemic control variables in obesity.…”

Section: Discussionmentioning

confidence: 99%

“…Unfortunately, traditional diets that include whole foods and predominately home cooking and food preparation are being replaced by processed food diets. Several studies suggest that eating processed foods may increase the risk of obesity, as well as the prevalence of metabolic syndrome, and increase total and low density lipoprotein cholesterol and the risk of hypertension [ 25 ]. The aim of this study was to perform a systematic review and meta-analysis of the beneficial effects of Mexican ancestral food on the treatment of obesity, showing clinical evidence of their ability to modulate anthropometric and biochemical parameters in patients.…”

Section: Introductionmentioning

confidence: 99%

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Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis

Escutia-Gutiérrez

Sandoval-Rodríguez

Galicia-Moreno

et al. 2023

Foods

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Diet containing Mexican ancestral foods such as cocoa, nopal, avocado, and common bean have been individually reported to have beneficial effects on obesity and comorbidities. Methods: A systematic review and meta-analysis on the effect of Mexican ancestral foods on the anthropometric, lipid, and glycemic control variables in obese patients was performed following PRISMA guidelines. Data were analyzed using a random-effects model. Results: We selected 4664 articles from an initial search, of which only fifteen studies satisfied the inclusion criteria. Data for 1670 participants were analyzed: 843 in the intervention group and 827 in the control group. A significant reduction in body mass index (mean difference: −0.80 (−1.31 to −0.30)) (95% confidence interval), p = 0.002, heterogeneity I2 = 92% was showed after the ingestion of cocoa, nopal, avocado, or common bean. The mean difference for body weight was −0.57 (−1.93 to 0.79), waist of circumference: −0.16 (−2.54 to −2.21), total cholesterol: −5.04 (−11.5 to 1.08), triglycerides: −10.11 (−27.87 to 7.64), fasting glucose: −0.81 (−5.81 to 4.19), and insulin: −0.15 (−0.80 to 0.50). Mexican ancestral food supplementation seems to improve anthropometric, lipid, and glycemic control variables in obesity; however, more randomized controlled trials are needed to have further decisive evidence about dosage and method of supplementation and to increase the sample size.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis

Escutia-Gutiérrez

Sandoval-Rodríguez

Galicia-Moreno

et al. 2023

Foods

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“…The vitamin E, K, C and B group, copper and manganese are cited fewer than five times. Avocado is cited in the scientific literature as a good source of these nutrients [54,55]. Four sites named the avocado as a good source of PUFA; however, this is not confirmed by scientific information [56].…”

Section: Avocadomentioning

confidence: 99%

‘Superfoods’: Reliability of the Information for Consumers Available on the Web

Cobos

Dı́az

2023

Foods

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The term ‘superfoods’, used frequently with marketing purposes, is usually associated with foodstuffs with beneficial health properties. ‘Superfoods’ appears in many information sources, including digital media. The information they provide is easily accessible for consumers through Internet search engines. The objective of this work is to investigate the data that web pages offer to consumers and their accuracy according to current scientific knowledge. The two main search engines were utilized for English language websites search, introducing the term ‘superfoods’. In total, 124 search results were found. After applying the selection criteria, 45 web pages were studied. A total of 136 foods were considered as ‘superfoods’ by sites; 10 of them (kale, spinach, salmon, blueberries, avocado, chia, walnuts, beans, fermented milks and garlic) were mentioned on at least 15 sites. Nutritional and healthy properties displayed on sites were compared to scientific information. In conclusion, websites present the information in a very simplified manner and it is generally not wrong. However, they should offer to consumers comprehensible information without raising false expectations regarding health benefits. In any case, ‘superfoods’ consumption can have salutary effects as part of a balanced diet.

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“…The fruits of the genus Capsicum contain nutritionally relevant metabolites such as carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vitamin E), phenolic compounds, and capsaicinoids [ 40 , 41 , 42 ]. These metabolites might have beneficial health effects, and some may exert antioxidant activity because they may have free radical scavenging and oxygen scavenging capabilities [ 43 , 44 ]. A significant percentage of the antioxidant activity that chili has, is due to the number of phenolic compounds and not only to the content of vitamins and carotenoids; therefore, the study of the phenolic fraction is very important [ 18 , 45 , 46 ].…”

Section: Introductionmentioning

confidence: 99%

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

et al. 2023

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Chili is one of the world’s most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.

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Traditional Mexican foods as functional agents in the treatment of cardiometabolic risk factors

Cited by 10 publications

References 81 publications

Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis

Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis

‘Superfoods’: Reliability of the Information for Consumers Available on the Web

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

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