RESUMO
Although fish is a healthy alternative for meat, it can be a vehicle for mercury (Hg), including in its most toxic organic form, methylmercury (MeHg). The objective of the present study was to estimate the risk to human health caused by the consumption of sushi and sashimi as commercialized by Japanese food restaurants in the city of Campinas (SP, Brazil). The total Hg content was determined by atomic absorption spectrometry with thermal decomposition and amalgamation, and the MeHg content calculated considering that 90% of the total Hg is in the organic form. The health risk was estimated from the values for the provisional tolerable weekly ingestion (PTWI) by both adults and children. The mean concentrations for total Hg were: 147.99, 6.13, and 3.42 µg kg-1 in the tuna, kani, and salmon sushi samples, respectively, and 589.09, 85.09, and 11.38 µg kg-1 in the tuna, octopus and salmon sashimi samples, respectively. The tuna samples showed the highest Hg concentrations. One portion of tuna sashimi exceeded the PTWI value for MeHg established for children and adults. The estimate of risk for human health indicated that the level of toxicity depended on the type of fish and size of the portion consumed.
Assuntos
Contaminação de Alimentos/análise , Mercúrio/análise , Mercúrio/toxicidade , Restaurantes , Alimentos Marinhos/análise , Adolescente , Adulto , Animais , Brasil , Criança , Peixes , Humanos , Dose Máxima Tolerável , Compostos de Metilmercúrio/análise , Octopodiformes , Saúde Pública , Medição de Risco/métodos , Alimentos Marinhos/efeitos adversos , Espectrofotometria AtômicaRESUMO
Iron deficiency anemia is the most common nutritional deficiency in humans. Not all dietary ingested iron, heme or nonheme, will be available to absorption and negative imbalance between iron requirements and absorption leads to iron deficiency and/or anemia. The recommended iron values usually are based on the genetic and on diet iron-bioavailability, which can be considered as the principal factor that change among the cultures and influences the distinct levels of recommendation among countries. Dietary changes present practical limitations due to be difficult to change food habits. The iron food fortification is considered more cost effective and economically more attractive than iron supplementation. There are many iron compounds available to be used in iron fortification. Cereals represent a target food group to iron fortification programs due to high consumption and the in vitro studies can be useful to estimate the relative iron bioavailability in large number of products in short time and with a low cost. Wheat flour baked into bread or not was the main product tested in in vitro bioavailability studies and ferrous sulfate was the principal iron compound used in the fortification studies. However, iron bioavailability from ferrous sulfate is lower than from other compounds, such FeNaEDTA or ferric pyrophosphate. The variables level of fortification, storage, level of extraction, baking and also the association or not with other chemical compound seems to influence the results obtained.
Assuntos
Grão Comestível/química , Enterócitos/metabolismo , Alimentos Fortificados/análise , Saúde Global , Absorção Intestinal , Ferro da Dieta/metabolismo , Anemia Ferropriva/epidemiologia , Anemia Ferropriva/prevenção & controle , Animais , Pão/efeitos adversos , Pão/análise , Células CACO-2 , Culinária , Grão Comestível/efeitos adversos , Farinha/efeitos adversos , Farinha/análise , Armazenamento de Alimentos , Alimentos Fortificados/efeitos adversos , Humanos , Sobrecarga de Ferro/epidemiologia , Sobrecarga de Ferro/etiologia , Sobrecarga de Ferro/prevenção & controle , Ferro da Dieta/efeitos adversos , Ferro da Dieta/uso terapêutico , Valor Nutritivo , RiscoRESUMO
Soapstone is among the first heat-resistant materials to have been used by man for the manufacture of culinary utensils, but its impact on human nutrition has merited little attention. Here, we present a preliminary evaluation of the impact of soapstone pans on the iron status in humans. Five nuns (37.6 ± 6.31y) replaced the soapstone for their traditional aluminum cookware, without any alteration of the diet itself. Comparison of the hematological data, determined before and 10 weeks after switching the pans, revealed that hemoglobin rose from 13.26 to 14.0 mgdL-1 (p=0.0048), and hematocrit increased from 38.14 to 40.71% (p=0.0002), while the transferrin saturation index went from 28.04 to 28.96% (p=0.0147) and ferritin, from 31.5 to 34.74ìgL-1 (p=0.0681). By simply replacing the soapstone for the traditional aluminum cookware, substantially improved the iron status in all subjects in a relatively short period of time.
La piedra-jabon (jabon-de-sastre, piedra de talco), uno de los primeros materiales termo-resistentes usados en la manufactura de utensilios culinarios, ha recibido poca atencion sobre el impacto de su uso en el estado nutricional de la poblacion. El presente estudio piloto evalua el uso de utensilios de piedra-jabon en el estado nutricional en hierro de mujeres jovenes. Cinco monjas (37,6 } 6,31 anos) reemplazaron sus tradicionales utensilios de aluminio por ollas de piedra-jabon, sin cualquier otra alteracion en la dieta. La comparacion de los parametros sanguineos, determinados antes y despues de 10 semanas de intervencion, mostro que la hemoglobina aumento, de 13,26 a 14,00 mg.dL-1 (p=0,0048) y el hematocrito, de 38,14 a 40,71 (p=0,0002), mientras el indice de saturacion de transferrina subio, de 28,04 a 28,96%, y la ferritina, de 31,50 a 34,74 ÊgEL-1 (p=0.0681). Se concluye que mediante la simple eliminacion de los utensilios de aluminio y su substitucion por los de piedrajabon, posibilito una substancial mejoria del estado nutricional en hierro de todos los sujetos, en un termino relativamente corto.
Assuntos
Adulto , Feminino , Humanos , Anemia Ferropriva/prevenção & controle , Utensílios de Alimentação e Culinária , Ferritinas/sangue , Hematócrito , Hemoglobina A/análise , Transferrina/análise , Anemia Ferropriva/sangue , Estado NutricionalRESUMO
Soapstone is among the first heat-resistant materials to have been used by man for the manufacture of culinary utensils, but its impact on human nutrition has merited little attention. Here, we present a preliminary evaluation of the impact of soapstone pans on the iron status in humans. Five nuns (37.6 +/- 6.31 y) replaced the soapstone for their traditional aluminum cookware, without any alteration of the diet itself. Comparison of the hematological data, determined before and 10 weeks after switching the pans, revealed that hemoglobin rose from 13.26 to 14.0 mg x dL(-1) (p = 0.0048), and hematocrit increased from 38.14 to 40.71% (p = 0.0002), while the transferrin saturation index went from 28.04 to 28.96% (p = 0.0147) and ferritin, from 31.5 to 34.74 microg x gL(-1) (p = 0.0681). By simply replacing the soapstone for the traditional aluminum cookware, substantially improved the iron status in all subjects in a relatively short period of time.
Assuntos
Anemia Ferropriva/prevenção & controle , Utensílios de Alimentação e Culinária , Ferritinas/sangue , Hematócrito , Hemoglobina A/análise , Transferrina/análise , Adulto , Anemia Ferropriva/sangue , Feminino , Humanos , Estado NutricionalRESUMO
The food market for special products for individuals who practice physical activity, including carbohydrateelectrolyte beverages (RHE), is growing and inspection is required about its chemical composition and nutritional labels. This study evaluated labels of RHE ready for consumption, commercialized in supermarkets of Belo Horizonte(MG) and Campinas (SP), and analyzed their compliance to Brazilian regulations. Sodium and potassium contents were determined in laboratory by emission spectrometry, as well as chloride contents by the Mohr method in 44 samples of 4 different brands. All brands were in disagreement with the Brazilian legislation regarding labeling. A difference (p 0.05) between the amount observed of at least one electrolyte and the amount declared in the label was found, where 61% of them exceeded the labeled value in ±20%. The concentration ranges (mg/200mL) of the electrolytes in the samples studied were: Na (33,3 to 102,7), K (21,6 to 101,4) and Cl (49,8 to 125,12), values that can contribute tohyponatremia. It was concluded that manufacturers should review their product formulation and labels and that the inspection by competent agencies should be more severe, so that the RHEs can have their function preserved.
O comércio de alimentos para praticantes de atividade física, incluindo os repositores hidroeletrolíticos (RHE),está em expansão, necessitando de fiscalização sobre sua composição e rotulagem nutricional. Este trabalho objetivou avaliar os rótulos de RHE nacionais prontos para consumo, comercializados em hipermercados de Belo Horizonte (MG) e de Campinas (SP), analisando sua conformidade em relação às legislações vigentes do Brasil. Foram determinados os teores de sódio e potássio por espectrometria de emissão e de cloreto pelo método de Mohr, em 44 amostras de RHE de 4 marcas. Todas as marcas apresentaram informação insuficiente, infringindo a RDC259/2003 e ausência da indicação quantitativa do conteúdo líquido em cor contrastante, contrapondo a Portaria157/2002. Os rótulos ilegíveis das marcas C e D apresentaram não conformidade às Portarias 222/98 e 29/98, respectivamente. Houve diferença estatisticamente significativa (p 0,05) entre o teor de pelo menos um eletrólito calculado e o valor declarado no rótulo, sendo que em 61,4% das amostras o teor mensurado diferiu em ± 20% do valor rotulado, não satisfazendo assim a RDC 360/2003 da ANVISA. Os teores dos eletrólitos variaram entre 33,3-102,7 mg/200mL para sódio; 21,6-101,4 mg/200mL para potássio e 49,8-125,12 mg/200mL para cloreto, valores que podem contribuir para hiponatremia. Concluiu ser necessária revisão das formulaç