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Self-Reported Nutritional Status and Breakfast Characterization in Latin American University Students.
Saavedra Clarke, S, Parra-Soto, S, Murillo, G, Carpio-Arias, V, Landaeta-Díaz, L, Nava-González, EJ, Ríos-Castillo, I, Nuñez-Martínez, BE, Gómez, G, Araneda-Flores, J, et al
Journal of the American Nutrition Association. 2024;(3):252-260
Abstract
OBJECTIVE To associate breakfast consumption frequency with self-reported nutritional status and dietary patterns of Latin American university students by human development. MATERIAL AND METHODS This was a cross-sectional, multicenter observational study. University students from 11 Latin American countries (Argentina, Chile, Colombia, Costa Rica, Ecuador, Guatemala, Mexico, Peru, Paraguay, Panama and Uruguay) were invited to participate by answering an online self-administered questionnaire on food consumption and sociodemographic indicators, associations were investigated using logistic regression. RESULTS The logistic regression analysis showed significant associations between breakfast consumption and the crude model, models 2 and 3 in countries with very high and upper-middle/high human development. However, after adjustment in the most comprehensive model, the association is no longer statistically significant. In the fully adjusted model of the variables, a significant relationship was observed between breakfast consumption and both healthy and unhealthy dietary patterns. Specifically, students who typically consume breakfast exhibit greater consumption of oatmeal and fruits, as well as healthier dinner choices. Conversely, they exhibit lower consumption of fast food, sugary drinks, and juices. In particular, in highly developed countries, along with the mentioned foods, consumption of dairy was linked to breakfast consumption in a positive way, while alcohol consumption was negatively associated. CONCLUSION University students who eat breakfast on a regular basis maintain a healthier diet in comparison to those who do not, irrespective of their country's level of human development.
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[Diet and body weight at the beginning of the COVID-19 pandemic in Mexico].
Nava-González, EJ, Camacho-López, S, Zamora-Ozoria, AA, Parra-Soto, S, Ríos-Castillo, I, Cordón-Arrivillaga, K, Ortiz, A, Carpio-Arias, V, Bejarano-Roncancio, JJ, Nuñez-Martínez, B, et al
Revista medica del Instituto Mexicano del Seguro Social. 2023;(4):433-439
Abstract
BACKGROUND Weight changes in adults have strong repercussions on people's health status. During the COVID-19 pandemic, these changes could be more evident due to the mandatory confinement, as well as eating habits and lifestyle. In this study, changes in diet and body weight in Mexican population at the beginning of COVID-19 lockdown period (weeks 4-7) were evaluated using an online survey. OBJECTIVE To identify the characteristics of the diet and the perceived change in body weight at the beginning of the COVID-19 pandemic in Mexico. MATERIAL AND METHODS Descriptive, cross-sectional study of 1281 people over 18 years of age, electronic survey in weeks 4-7 of confinement with sociodemographic data, food consumption and perception of body weight. RESULTS The change in food consumption was 53.9%, finding differences according to gender in beverages (carbonated, juices, alcoholic), coffee/tea, fruits, legumes (p < 0.05). The perception of body weight increases by 3.4 (increased) and 2.1 (lowered) times more than the risk of change in diet. CONCLUSIONS The dietary differences refer to a tendency to the type of food consumed, mainly sugary drinks, with the perception of changes in positive body weight in women.
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Plant-Based Nutrition: Exploring Health Benefits for Atherosclerosis, Chronic Diseases, and Metabolic Syndrome-A Comprehensive Review.
Peña-Jorquera, H, Cid-Jofré, V, Landaeta-Díaz, L, Petermann-Rocha, F, Martorell, M, Zbinden-Foncea, H, Ferrari, G, Jorquera-Aguilera, C, Cristi-Montero, C
Nutrients. 2023;(14)
Abstract
Atherosclerosis, chronic non-communicable diseases, and metabolic syndrome are highly interconnected and collectively contribute to global health concerns that reduce life expectancy and quality of life. These conditions arise from multiple risk factors, including inflammation, insulin resistance, impaired blood lipid profile, endothelial dysfunction, and increased cardiovascular risk. Adopting a plant-based diet has gained popularity as a viable alternative to promote health and mitigate the incidence of, and risk factors associated with, these three health conditions. Understanding the potential benefits of a plant-based diet for human health is crucial, particularly in the face of the rising prevalence of chronic diseases like diabetes, hypertension, dyslipidemia, atherosclerosis, and cancer. Thus, this review focused on the plausible advantages of consuming a type of food pattern for the prevention and/or treatment of chronic diseases, emphasizing the dietary aspects that contribute to these conditions and the evidence supporting the benefits of a plant-based diet for human health. To facilitate a more in-depth analysis, we present separate evidence for each of these three concepts, acknowledging their intrinsic connection while providing a specific focus on each one. This review underscores the potential of a plant-based diet to target the underlying causes of these chronic diseases and enhance health outcomes for individuals and populations.
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Anxiety, anhedonia and food consumption during the COVID-19 quarantine in Chile.
Landaeta-Díaz, L, González-Medina, G, Agüero, SD
Appetite. 2021;164:105259
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It has been recognised that mechanisms to cope with stress and the inability to feel pleasure can include eating foods high in sugar, carbohydrates, and fat, resulting in obesity. The current Covid-19 pandemic could be causing stress and anxiety to many individuals. This cross-sectional study aimed to determine the role of anxiety and reduced feelings of pleasure on diet and weight during the covid-19 pandemic in 1725 individuals in Chile. The results showed that anxiety levels were related to an increased consumption of sugar-sweetened drinks, fast food, and pastries. However, there was no relationship between lockdown measures due to Covid-19 and feelings of anxiety or reduced feelings of pleasure. Increased portion sizes were also related to anxiety levels. It was concluded that high levels of anxiety were related to increased consumption of unhealthy foods. This study could be used by healthcare professionals to recognise the need to recommend healthy eating habits for the wellbeing of patients who are suffering from anxiety.
Abstract
The current epidemic of COVID-19 has gained attention and highlighted the need for a better understanding of the population's mental health. Diet has been identified as an environmental determinant of mental health. In this regard, it has been suggested that the consumption of palatable foods represents a strategy to mitigate negative emotions, such as anxiety. This study aimed to evaluate the association between symptoms of anxiety and/or anhedonia to food consumption patterns during the period of COVID-19 quarantine in Chile. We conducted a cross-sectional study with non-randomized sampling via an online survey. A total of 1725 responses were collected. Each person self-answered the Beck Anxiety Inventory, Snaith-Hamilton Pleasure Scale for anhedonia, the Food Intake Questionnaire, and questions regarding type and duration of lockdown, as well as body weight and food serving variation. Significant correlations were observed between fried food consumption and self-reported body weight. The subjects who consumed fried food three times a week, had higher weight (63.5%) (χ2 = 48.5 and p < 0.001). Those who ate one and two or more pastries on a week had 1.41 and 1.49, respectively higher odds of reporting increased body weight. We found a relationship anxiety level and sugar-sweetened beverages level (χ2 = 25.5; p 0.013), fast food intake (χ2 = 63.4; p < 0.001), and pastry consumption (χ2 = 37.7; p < 0.001). In conclusion, it is important to monitor the evolution of these findings since they could represent a risk of increased health problems in the future post-lockdown period.
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Mediterranean diet, moderate-to-high intensity training, and health-related quality of life in adults with metabolic syndrome.
Landaeta-Díaz, L, Fernández, JM, Da Silva-Grigoletto, M, Rosado-Alvarez, D, Gómez-Garduño, A, Gómez-Delgado, F, López-Miranda, J, Pérez-Jiménez, F, Fuentes-Jiménez, F
European journal of preventive cardiology. 2013;(4):555-64
Abstract
BACKGROUND Much recent research has focused on the benefits of the Mediterranean diet on risk factors of metabolic syndrome (MetS). In addition numerous investigations have also demonstrated that moderate and high-intensity endurance training may induce greater beneficial adaptations in body composition and cardiometabolic risk than low-intensity endurance training. How a model of Mediterranean diet with and without moderate-to-high intensity training influences health-related quality of life (HRQoL) and physical fitness in MetS patients is unknown. DESIGN AND METHODS A total of 45 sedentary MetS males and females (50⊟66 years) were randomly divided into two groups: (a) hypocaloric, normoproteic Mediterranean diet (MeD); and (b) the same diet plus periodized moderate-to-high intensity training (MeDE) for 12 weeks. HRQoL (EuroQol and SF-36 questionnaires), fitness, response to submaximal exercise, and risk factors of MetS were determined before and after treatment. RESULTS MeD improved some physical and mental domains of HRQoL (physical function, vitality, general physical health, emotional role, and self-perception of health) and resulted in weight loss and improvement of MetS risk factors (intra-group p < 0.05). Moreover, the MeDE intervention resulted in greater improvement in these domains and the improvement of other HRQoL components (physical role, bodily pain, social function, and health profile). MeDE increased physical fitness, resulted in a better physiological response to submaximal effort and caused a greater weight loss (intra-group and inter-group, p < 0.05). CONCLUSIONS A model of hypocaloric Mediterranean diet combined with periodized moderate-to-high intensity training may lead to greater improvement in HRQoL through a greater effect on physical and functional fitness, bodyweight, and risk factors than diet alone.