HM input in the atmosphere was mainly associated with anthropogenic sources such as vehicle exhaust. Elemental analysis detected HM in the inhalable particles, indicating that those HMs may intensify the toxic effects of PM on human health. Our results indicated T. usneoides as an adequate biomonitor of HM in the PM belonging to the inhalable fraction.

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OBJETIVO: Estimar a incidência de hospitalizações por intoxicação medicamentosa e a mortalidade desses agravos no Brasil, descrevendo as tendências de 2009 a 2018. MÉTODOS: Os dados de internações hospitalares e óbitos originam-se do DATASUS e os dados demográficos, do Instituto Brasileiro de Geografia e Estatística (IBGE). Foram selecionadas as internações hospitalares cuja Autorização para Internação Hospitalar (AIH) indicasse como procedimento “tratamento de intoxicação ou envenenamento por exposição a medicamento e substâncias de uso não medicamentoso”, sendo analisados apenas os casos de hospitalização por intoxicação medicamentosa. A incidência de hospitalização e a mortalidade foram calculadas separadamente para intoxicações causadas por medicamentos com prescrição (MRx) e isentos de prescrição (MIP). As taxas foram ainda estratificadas por sexo, faixa etária e região de residência no Brasil. A análise de tendência foi realizada por regressão linear generalizada pelo método de Prais-Winsten. RESULTADOS: A maioria das internações foi causada por MRx (97%), com mortalidade aproximadamente 50 vezes maior, quando comparada às internações por MIP. A tendência da incidência das internações por MRx foi estacionária, mas a mortalidade aumentou durante o período estudado, enquanto a tendência na mortalidade e na incidência de internações por MIP foi decrescente. CONCLUSÕES: As internações por intoxicação medicamentosa, sobretudo aquelas causadas por MRx, têm grande impacto e importância na saúde pública, especialmente porque esses agravos podem ser prevenidos.

Ultra-processed food (UPF) consumption impacts nutrient intake and plays an important role in non-communicable diseases (NCD), even among schoolchildren. This cross-sectional study aimed to characterize the food consumption of this population and its relationship with laboratory and anthropometric aspects. A sample of 190 subjects aged 5 to 19 y was randomly selected for dietary, laboratory, and anthropometric assessment. Statistical inference was calculated using Spearman’s correlation. Excess weight was observed in 34%, a high Waist-to-Height Ratio in 9%, and hypertriglyceridemia in 17% of the subjects, higher among those from urban schools (45%, p = 0.011; 15%, p = 0.015; 24%, p = 0.026, respectively). UPF consumption represented 21% of caloric intake and showed a positive correlation with trans fatty acids (r = 0.70) and sugar (r = 0.59) intake. Unprocessed food consumption showed a weak, but significant, correlation with Body Mass Index (r = 0.22) and Waist Circumference (r = 0.23), while processed meat showed a negative correlation with serum ferritin (r = −0.16) and vitamins D (r = −0.20) and B12 (r = −0.15). These findings highlight the need for public policies to promote Food and Nutritional Security for schoolchildren to prevent NCD and nutritional deficiencies.

Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the conventional and sustainable menus were selected, and we considered the school age group and number of meals served per student/day. Nutritional information was calculated using validated food composition tables, nutritional adequacy was assessed using National School Feeding Program (PNAE) requirements, the level of processing was considered using NOVA classification, and greenhouse gas emissions (GHGE) were estimated using food life cycle assessment (LCA) validated data. We found both conventional and sustainable food menus are equivalent, in terms of nutrients, except for calcium, iron, and magnesium. Sustainable food menus were cholesterol-free. However, there was a reduction of up to 17% in GHGE, depending on the school age group analysed. Considering the greater energy efficiency and lower environmental impact of these food menus, the SSP, therefore, demonstrates that a substantial reduction in climate impact is feasible, successful, and can be an inspiration to other regions globally.