Porcentaje de grasa corporal en escolares y su asociación con el estilo de vida y macronutrientes

Sánchez, Eloína Ruiz; Barrera, Yolanda Bañuelos; Barrera, Patricia Bañuelos; Aguirre, Alicia Álvarez; Verdín, Ma. Mayela Valles; Domínguez-Chávez, Claudia Jennifer

doi:10.15649/cuidarte.v6i2.150

Cited by 6 publications

(6 citation statements)

References 9 publications

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“…Current food trends have carried health problems into Mexico: consumption of products rich in carbohydrates and fats but low in fiber favors overweightness and obesity, two risk factors for cardiovascular diseases, diabetes, and others [1,2]. A good source of dietary fiber may come from legumes like soybean ( Glycine max ) and chickpea ( Cicer arietinum ).…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

et al. 2019

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Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.

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Section: Introductionmentioning

confidence: 99%

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

et al. 2019

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“…A current trend in the food industry and research is the formulation and elaboration of healthier products. Particularly in meat products, one strategy is to substitute ingredients that are related to health problems for consumers (cardiovascular problems and obesity, among others), e.g., the fat in sausage products has been replaced by ingredients with greater nutritional and functional contributions [ 41 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

et al. 2023

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The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

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“…De la misma manera; Ruiz Sánchez et al 21 encontraron valores similares de porcentaje de grasa corporal en estudiantes de dos escuelas primarias públicas de la ciudad de Durango, México, donde el promedio fue de 20.8±9.1, hallazgo que coincide con el presente estudio (hombres: 20.07±8.63, mujeres: 20.61±8.39).…”

Section: Discussionunclassified

“…En la presente investigación se obtuvo un alto grado de sobrepeso (21.7 %) y obesidad (10.9 %). Estos valores son similares a los encontrados por Ruiz Sánchez et al 21 en escolares entre 7 y 12 años donde el 35 % presentó sobrepeso y obesidad en conjunto. Igualmente, en un grupo etario de 3 a 15 años, González et al 8 encontraron una prevalencia conjunta de sobrepeso y obesidad que superó el 25 %.…”

Section: Discussionunclassified

Prevalencia de sobrepeso y obesidad en estudiantes de la Escuela de Educación Básica “Dolores Sucre”, Azogues, Ecuador

Ochoa

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Vásquez-Calle

2020

Salud

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El sobrepeso y la obesidad constituyen un problema de salud pública tanto en países desarrollados como en vías de desarrollo. Su presencia constituye un factor de riesgo para el desarrollo de enfermedades crónicas como la diabetes, hipertensión, entre otras en la vida adulta; de ahí la importancia de prevenirla, detectarla y tratarla a tiempo. El objetivo de la investigación fue determinar la prevalencia de sobrepeso y obesidad en estudiantes de la Escuela de Educación Básica “Dolores Sucre”. Se efectuó una investigación descriptiva y transversal durante el año lectivo 2016-2017, se estudiaron 92 estudiantes de ocho y nueve años que aceptaron participar en el estudio. Se registraron edad, sexo, peso, talla, grasa corporal. Los principales resultados muestran que el total de estudiantes tuvieron sobrepeso (21.7%) y obesidad (10.9\%). El porcentaje de grasa corporal fue más elevado en mujeres que en hombres en sus categorías alto y obesidad. Concluyendo, ambos géneros manifiestan sobrepeso, obesidad y valores altos de grasa corporal los mismos que componen factores de riesgo a largo plazo. Su detección temprana podría acarrear beneficios en la prevención de enfermedades cardiovasculares.

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Porcentaje de grasa corporal en escolares y su asociación con el estilo de vida y macronutrientes

Cited by 6 publications

References 9 publications

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary Fiber from Chickpea (Cicer arietinum) and Soybean (Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

Prevalencia de sobrepeso y obesidad en estudiantes de la Escuela de Educación Básica “Dolores Sucre”, Azogues, Ecuador

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