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- Projecto Obesidade ZeroPublication . Rito, Ana IsabelIntroduction: Childhood Obesity represents one of the most serious public health challenges, as it reached epidemic levels in several countries around the world. The prevention and treatment of this disease should be a top priority. The interventions used within childhood obesity approach should be community and family based and should essentially lie upon behaviour modification regarding diet and physical activity. The main purpose of the Project Obesity Zero (POZ) is to tackle childhood obesity at municipality level trough a set of activities (Healthy cooking programme and a nutritional guidance programme) targeted at low income families with overweight children. Methods: A Quasi-experimental multicentric study, developed in 2009 in five portuguese municipalities from the five regions of Portugal: Melgaço - North, Mealhada- Centre, Cascais - Great Lisbon, Beja – Alentejo and Silves- Algarve articulated with Healthcare centres and local governments. The program offered, to children and their families, a four stages intervention: a) 4 sessions of Individual Nutrition Counselling, b) a Healthy Cooking workshop, c) 2 children’s group sessions (nutrition and physical activity) and d) a Parents/families Group counselling. Outcomes of nutritional status were assessed at baseline and at 6 months after. Results: Of the 293 children participants in the intervention (47,5% boys and 52,9% girls; mean age 8,6 years; mean percentile 93,6), 220 (75%) have completed the program. Mean percentile decreased by 2,369 (P< 0,05). Conclusions: These data suggest that interventions at local level can have significant effects on childhood overweight prevalence. This knowledge may identify additional potential effective interventions in order to reverse the obesity trends in Portuguese children, one of the highest in Europe.
- Hydrocarbon CarotenoidsPublication . Dias, M. Graça; Nollet, Leo M.L.; Toldra, Fidel
- Antioxidant activity of phytochemicalsPublication . Patras, Ankit; Yuan, Yvonne; Costa, H.S.; Sanches-Silva, Ana
- Semantic Integration Framework for Resources IdentificationPublication . Pragosa, Miguel; Basto-Fernandes; Oliveira, LuisaThe global adoption of information technology systems throughout all activity domains lead to the existence of a huge amount of information systems unable to interoperate, first of all, because of different ways of identifying resources. Different transport and application level protocols for data exchange also raise some interoperability difficulties. Common interoperability scenarios rely on tightly controlled, specific communities of information technology islands. In this chapter we present and discuss the usage of lexical, syntactic and semantic lexical technologies to address interoperability problems at the product identification level, in the context of food consumption analysis.
- Tabla de contenido en carotenoides de alimentos iberoamericanosPublication . Dias, Maria da Graça; Olmedilla-Alonso, Begoña; Hornero-Méndez, Dámaso; Mercadante, Adriana Z; Osorio, Coralia; Vargas-Murga, Liliana; Meléndez-Martínez, Antonio J.Introducción: Se considera que los alimentos que se consumen comúnmente en la dieta proporcionan más de 40 carotenoides diferentes (Khachik, 2006). No obstante, el contenido en carotenoides de los mismos varía considerablemente tanto en términos cualitativos como cuantitativos como consecuencia de factores de distinta naturaleza, como el genotipo, las condiciones climáticas de la zona de producción y factores agronómicos entre otros (Maiani et al., 2009). En este trabajo se han compilado y organizado datos obtenidos mediante HPLC sobre el contenido de carotenoides en frutas y verduras producidas en Iberoamérica en relación con la importancia de estos compuestos en la alimentación y la salud, la agricultura y la biodiversidad. Además de productos comunes en la dieta de los países de la región se incluyen otros silvestres o poco utilizados, con lo que se pretende contribuir a promocionar y valorizar especies y variedades locales.
- Analysis, Identification, and Quantification of Anthocyanins in Fruit JuicesPublication . Albuquerque, T.G.; Silva, M.A.; Oliveira, M.B.P.P.; Costa, H.S.Anthocyanins are naturally present in a wide range of plant foods, and are usually associated with the orange, pink, red, violet, and blue colors of fruits, such as berries, plums, cherries, pomegranates, citrus fruits, among others. Juices produced from fruits, especially berries, such as black currants, elderberries, chokeberries, or sour cherries, are a source of vitamins and other compounds, such as anthocyanins. High- or ultra-high-performance liquid chromatography techniques coupled with diode array detection or mass spectrometry detection, are by far the most widely used techniques for the qualitative and quantitative analysis of anthocyanins in fruit juices. Anthocyanin content in fruit juices can be used as quality control parameters to check authenticity. Significant differences can be found for anthocyanin content in the same type of juice, but the profile of anthocyanins should be similar.
- 4-Hydroxy-2-Alkenals: a Potential Toxicological Concern of Vegetable Oils?Publication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Costa, H.S.4-hydroxy-2-alkenals, namely 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) are secondary lipid oxidation products of n-6 and n-3 polyunsaturated fatty acids, respectively. An overview of the current knowledge about HNE and HHE in vegetable oils, including factors influencing their formation, health effects, analytical approaches, as well as mitigation strategies and future challenges are discussed. During the last years, an increased attention is being paid to these mutagenic, cytotoxic and genotoxic compounds. Due to their high reactivity and implication in numerous undesirable reactions, they can be linked with several diseases and medical conditions. Vegetable oils were identified as one of the major sources of these compounds, becoming a potential toxicological concern for public health. Up to now, the fatty acids composition, time, temperature and type of frying, as well as different processing conditions were evaluated in order to find a relationship with the presence of these hazardous compounds in vegetable oils. With respect to mitigation strategies to reduce the occurrence of HNE and HHE in vegetable oils, atmospheres with low oxygen content during frying, carbon dioxide blanketing as well as addition of phenolic compounds to the vegetable oils were studied. In the near future, it is important to exploit other conditions to explain the different amounts reported for the same type of vegetable oil from different origins, as well as to evaluate realistic conditions of frying, especially the presence of food, frying equipment and temperatures, among others.
- ICT-Supported Interventions Targeting Pre-frailty: Healthcare Recommendations from the Personalised ICT Supported Service for Independent Living and Active Ageing (PERSSILAA) StudyPublication . O’Caoimh, R.; Molloy, D.W.; Fitzgerald, C.; Velsen, L.V.; Cabrita, M.; Nassabi, M.H.; Vette, F.; van Weering, M.D.; Jansen-Kosterink, S.; Kenter, W.; Frazer, S.; Rauter, A.P.; Turkman, A.; Antunes, M.; Turkman, F.; Silva, M.S.; Martins, A.; Costa, H.S.; Albuquerque, T.G.; Ferreira, A.; Scherillo, M.; De Luca, V.; Abete, P.; Colao, A.; García-Rudolph, A.; Sanchez-Carrion, R.; Sánchez, J.S.; Aguilera, E.J.G.; Illario, M.; Hermens, H.; Vollenbroek-Hutten, M.As society ages, healthcare systems are preparing for an increasing prevalence of frail, co-morbid and older community-dwellers at risk of adverse outcomes including falls, malnutrition, hospitalisation, institutionalisation and death. Early intervention is desirable and pre-frailty, before onset of functional decline, may represent a suitable transition stage to target, albeit evidence for reversibility and appropriate interventions are limited. No consensus on the definition, diagnosis or management of pre-frailty exists. This work describes 25 healthcare related findings from the recently completed PERsonalised ICT Supported Service for Independent Living and Active Ageing (PERSSILAA) project, funded under the 2013–2016 European Union Framework Programme 7 (grant #610359). PERSSILAA developed a comprehensive Information and Communication Technologies (ICT)-supported platform to screen, assess, intervene and then monitor community-dwellers in two regions (Enschede in the Netherlands and Campania in Italy) in order to address pre-frailty and promote active and healthy ageing, targeting three important pre-frailty subdomains: nutrition, cognition and physical function. Proposed definitions of pre-frailty, ICT-based approaches to screen and monitor for the onset of frailty and targeted management strategies employing technology across these domains are described. The potential of these 25 healthcare recommendations in the development of future European guidelines on the screening and prevention of frailty is explored.
- Food Additives and Human Health - Indirect AdditivesPublication . Andrade, Mariana; Ribeiro-Santos, Regiane; Nabavi, Seyed; Sanches-Silva, AnaIndirect food additives are the additives that are not intended to be added directly to foods but are added to food contact articles namely, food packaging. In this chapter, the main indirect additives are reviewed, as well as, the legal aspects and regulatory control applied to these kinds of substances in the USA and the European Union. The migration of some of these compounds to foods is undesired and, in some cases, may represent a threat to human health. This chapter also highlights some specific groups of indirect additives including monomers, plasticizers, antioxidants and antimicrobials, catalysts, initiators, curing and cross-linking agents, stabilizers, and solvents. Future trends in the use of indirect additives are also discussed in this chapter. Innovative technologies in the food packaging industry are emerging every day, so the regulations and the regulatory agencies must be updated.
- Essential OilsPublication . Ribeiro-Santos, Regiane; Andrade, Mariana; Sanches-Silva, AnaEssential oils are natural compounds obtained from plants with powerful biological activities. Several studies have reported their use as food additives due to their actions as antimicrobial and antioxidant agents. Despite some limitations, such as aroma and toxicity related to high doses, the use of essential oils in foods is promising and makes it possible to reduce the use of synthetic additives in food applications. In this chapter, the most common extraction methods, as well as the antioxidant and antimicrobial activities of some essential oils are addressed. The legal aspects and the general health effects of essential oils are also covered.