HIV- and HAART-mediated mitochondrial damage may be enhanced by decreased mitochondrial dynamics and increased apoptosis in maternal and placental compartments but not in the uninfected fetus. However, direct effects on mitochondrial dynamics and implication of apoptosis were not demonstrated in adverse obstetric outcomes.

Sustainable dietary pattern has reported multiple benefits for environmental and human health through sustainable food culture. The Covid-19 pandemic has led the population to adapt to a new virtual reality in all activities and to become more aware of their health. This study explores how evaluate the impact of nutritional education interventions on adherence to MD in first-year university adolescents, before and after the nutritional educational intervention. A total of 165 students participated in the experiment (85 intervention group and 80 control group). A 14-point questionnaire was applied for the adherence to the MD. The study consists of four presential sessions and four virtual sessions using social media to complete the training. The t-tests show that the group with interventions did not change its adherence during the two periods of data collection (p=0.187), contrary to the control group which significantly decreased (p=0.001) from 7.41 to 6.62. It has been concluded that it is necessary to work on institutional policies that promote the benefits of this dietary pattern as a lifestyle that would be beneficial to better cope with the pandemic, since many of the products of the MD are used in Latin-American countries for several years.

Food choices are closely linked to individual cultural factors. In university students of different nationalities, finding a balance so that their choices are healthy and sustainable is a challenge that can be addressed by working on consumer perception. The aim of this study proposes to evaluate the acceptance of dishes prepared based on the Mediterranean diet, in the student’s cafeteria of a university with students from all over Latin America. An on-place evaluation panel was carried out in the main cafeteria of the university with 71 students from 12 Latin-American countries for three sustainable lunch menus. In each menu evaluation, a six-compartment tray containing the source of carbohydrates, animal protein, plant-based protein, and vegetables was provided. The attributes evaluated for each food group were: appearance, color, odor, flavor, and overall liking, using a 9-point hedonic scale. Moreover, the overall liking, flavor intensity, and the general quality of the menu were evaluated. For overall liking and flavor intensity, a 9-point scale was used, and for quality a 10-point scale. In general, the dishes received fair acceptance, and participants stated they liked them; however, animal protein had a higher acceptance over carbohydrates and vegetables. Most participants would like these foods to be served in place of fast food in the student cafeteria.