The Ganepão conference considers, within its educational proposal, the dissemination of knowledge as a fundamental action. On this space, you can follow relevant nutrition contents based on scientific evidence.
In the Ganepão 60 nutrisegundos of this month, we shared the results of the recently published study in the Nature, which evaluated the prognostic value for mortality of the new ESPEN criteria for malnutrition in 437 elderly people.
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By: Giliane Belarmino and Dan L Waitzberg
Jiaojiao Jiang, Xiaoyi Hu, Jing Chen, Haozhong Wang, Lei Zhang, Birong Dong, Ming Yang. Predicting long-term mortality in hospitalized elderly patients using the new ESPEN definition. 2017, Scientific Reports 7: 4067.
Cederholm, T. et al. Diagnostic criteria for malnutrition - An ESPEN Consensus Statement. 2015, Clinical Nutrition. 34: 335–340.
To evaluate the association of long-term gluten ingestion with the development of coronary heart disease, a cohort of 64,714 women and 45,303 men from the Health Professionals Follow-up Study were prospectively studied. They did not have a history of coronary disease, and completed a semi-quantitative food frequency questionnaire of 131 items in 1986, updated every four years until 2010.
During 26 years of follow-up covering 2,273,931 people per year, coronary heart disease developed in 2,431 women and 4,098 men. Fatal myocardial infarction occurred in 2,286 participants (540 women and 1,746 men) and non-fatal myocardial infarction in 4,243 participants (1,891 women and 2,352 men).
Among the individuals eligible for analysis (64,714 women and 45,303 men), the daily average intake of gluten ranged from 2.6 - 7.5 g for women and 3.3 - 10.0 g for men.
Intake of gluten correlated inversely with alcohol intake, smoking, total fat intake and ingestion of unprocessed red meat. Gluten intake was positively correlated with intake of whole and refined grain intake.
Participants who had an average intake of 2.6 to 3.3 g of gluten had a coronary heart disease incidence rate of 352 per 100,000 people, and those with a mean gluten intake of 7.5 to 10g had a lower rate of 277 events per 100,000 people. There was a difference of 75/100.000 fewer cases of coronary heart disease in those who had higher gluten intake.
The authors conclude that long-term dietary intake of gluten was not associated with the risk of coronary heart disease. However, the exclusion of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.
Benjamin Lebwohl, Yin Cao, Geng Zong, Frank B Hu, Peter H R Green, Alfred I Neugut, Eric B Rimm, Laura Sampson, Lauren W Dougherty, Edward Giovannucci, Walter C Willett, Qi Sun, Andrew T Cha. Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. BMJ 2017;357:j1892
Carol Ireton-Jones, PhD, RD, Consultant and in private practice specializing in GI nutrition, home parenteral and enteral nutrition, and research, talks about FODMAPS.
Short-chains poorly absorbed carbohydrates can be very important in the management of irritable bowel syndrome.
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