Abstract Background: Poor flexibility is a predictor of reduced physical activity. The association between trunk flexibility and cardiovascular risk factors (CVRFs) is not well understood. Objective: To identify the prevalence of CVRFs and their association with trunk flexibility in individuals participating in a community-based health education program. Methods: Volunteers (51 men, 48 women) aged 20-85 years old, participants in a community-based health education program in the city of Santo Antônio de Goiás, Brazil, were selected for this study. Anthropometric measures including body mass, height, body mass index (BMI), waist circumference (WC) and waist/height ratio (WHtR) were evaluated. Physical activity level was evaluated based on leisure activity participation, and trunk flexibility was evaluated by the sit and reach test. Data distribution was assessed using the Shapiro-Wilk test; Pearson's chi-square or Fisher's exact and Student t tests were performed for comparisons. To analyze the association between trunk flexibility and concomitant CVRFs, Spearman’s correlation test and linear regression were employed. Statistical significance was defined as p < 0.05. Results: 7.2% of the volunteers had no CVRF, 10.3% had only one CVRF and 82.5% had two or more CVRFs, with no differences between sexes. Increased abdominal adiposity, as assessed by WHtR (p = 0.0097), and systemic arterial hypertension (p = 0.0003) were the most prevalent CVRFs, with differences between age groups. A strong negative correlation was found between mean trunk flexibility and the number of concomitant CVRFs (r = -0.96, p < 0.0028). Conclusion: The strong negative correlation between trunk flexibility and concomitant CVRF indicates an increased risk for cardiovascular events. Therefore, trunk flexibility measurement may be an additional tool for health promotion and prevention of cardiovascular and associated diseases in community health programs.

Resumo Fundamento: Tendo em vista o aumento da prevalência global de doenças cardiovasculares e hepáticas, o conteúdo lipídico da dieta e sua relação com o acúmulo de gordura nos hepatócitos têm sido investigados como fatores-chave na prevenção dessas doenças. Objetivo: Avaliar os efeitos metabólicos de uma dieta rica em banha suplementada com colesterol ou não, em um modelo modificado de dislipidemia. Métodos: Foram divididos 24 ratos Wistar machos adultos em três grupos: dieta padrão (DP - 4% de lipídios), dieta rica em banha (DRB - 21% de banha) e dieta rica em banha e colesterol (DRB/RC - 20% de banha, 1% de colesterol e 0,1% de ácido cólico). Após seis semanas de tratamento, o sangue e o fígado foram coletados para análises bioquímicas (perfil lipídico sérico e enzimas hepáticas) e morfológicas. A análise estatística incluiu análise de variância unidirecional (ANOVA), seguida do teste de Tukey para comparações de médias. Uma probabilidade de 5% foi considerada estatisticamente significativa. Resultados: Animais alimentados com DRB/RC apresentaram um aumento nos níveis séricos de colesterol total, triacilglicerol, LDL-c, não-HDL-c, alanina aminotransferase (ALT) e aspartato aminotransferase (AST) em comparação com aqueles alimentados com DP. Além disso, os animais tratados com DRB/RC apresentaram um peso relativo do fígado maior, com esteatose hepática macrovesicular moderada e infiltrado inflamatório. Conclusão: Uma dieta rica em gordura com banha (20%) e colesterol (1%) desencadeou dislipidemia com danos graves ao fígado em ratos em um tempo experimental menor do que os modelos previamente relatados. A dieta rica em banha sem suplementação de colesterol levou ao ganho de peso corporal, mas não à dislipidemia.

Abstract Background: In view of the increased global prevalence of cardiovascular and hepatic diseases, the diet lipid content and its relationship with the accumulation of fat in hepatocytes have been investigated as key factors in preventing these diseases. Objective: To evaluate the metabolic effects of a high-lard diet supplemented or not with cholesterol on a modified dyslipidemia model. Methods: We divided 24 adult male Wistar rats into three groups: standard diet (STD - 4% lipids), high-lard diet (HLD - 21% lard), and high-lard and high-cholesterol diet (HL/HCD - 20% lard, 1% cholesterol, 0.1% cholic acid). After six weeks of treatment, blood and liver were collected for biochemical (serum lipid profile and liver enzymes) and morphological analyses. Statistical analysis included one-way analysis of variance (ANOVA), followed by Tukey test for mean comparisons, and a 5% probability was considered statistically significant. Results: Animals fed HL/HCD showed increased total cholesterol, triacylglycerol, LDL-c, non-HDL-c, alanine aminotransferase (ALT), and aspartate aminotransferase (AST) serum levels compared to those fed STD. In addition, the HL/HCD animals presented higher relative liver weight, with moderate macrovesicular hepatic steatosis and inflammatory infiltrate. Conclusion: A high-fat diet with lard (20%) and cholesterol (1%) triggered dyslipidemia with severe liver damage in rats in a shorter experimental time than the previously reported models. The high-lard diet without supplementation of cholesterol led to body weight gain, but not to dyslipidemia.

Este trabalho teve por objetivo avaliar a composição química e o valor protéico do resíduo de soja, subproduto do processo de extração do óleo de soja. Determinou-se a composição centesimal, o valor energético e o perfil de aminoácidos do resíduo e do grão de soja. O valor protéico foi avaliado mediante índices biológicos. Ratos Wistar machos, recém-desmamados (n = 24), distribuídos em quatro grupos, foram alimentados por dez dias com rações contendo 10% de proteína (resíduo de soja, soja integral, caseína - controle) ou com ração aprotéica. O resíduo apresentou maior conteúdo protéico (47%) e menor teor energético (334 kcal/100 g) em relação ao grão de soja (40% e 452 kcal/100 g, respectivamente), além de perfil de aminoácidos essenciais com escore de 101% em relação ao padrão de referência e digestibilidade protéica de 88%. Segundo os índices RNPR (Relative Net Protein Ratio) e PDCAAS (escore de aminoácidos corrigido pela digestibilidade), a qualidade da proteína do resíduo de soja é similar à do grão integral (valores protéicos de 87% e 85%, respectivamente). O resíduo de soja é fonte de carboidratos, minerais, fibras e proteína de qualidade nutricional adequada, apresentando vantagens em relação à soja integral tais como menor teor energético e maior concentração protéica.

The aim of this research is to evaluate the chemical composition and protein value of soybean residue, which is a sub product of soybean oil extraction. The centesimal composition, energy value and amino acid contents were determined from soybean residue and soybean grain. The protein value was estimated by means of biological indexes. Weaning male Wistar rats (n = 24) were divided into four groups that were fed for ten days with 10% protein diets (soybean residue, soybean grain, casein- control) or a non-protein diet. The soybean residue showed a greater content of protein (47%) and lower energetic value (334 kcal/100 g) than soybean grain (40% e 452 kcal/100 g, respectively) and it also showed an essential amino acid score of 101% compared to the reference pattern and protein digestibility of 88%. Protein quality of soybean residue is similar to the protein of soybean grain (protein values of 87% and 85%, respectively), according to RNPR (Relative Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score) indexes. The soybean residue is a source of carbohydrates, minerals, fibers and adequate protein in nutritional terms and it shows advantages in relation to soybean grain such as lower energetic value and greater protein content.

Investigou-se a composição centesimal e o valor energético de 16 pratos tradicionais de Goiás, cujas receitas foram padronizadas conforme habitualmente preparados na região. Determinou-se a composição centesimal por análise direta e estimou-se a composição química por meio de tabelas de composição de alimentos (análise indireta). Constatou-se valores energéticos acima de 100kcal/100g e baixos teores de fibra alimentar em todos os alimentos processados analisados (exceto a guariroba ao molho e o pequi refogado), bem como conteúdos significativos de proteína (6,3 a 10,0%) e lipídios (6,5 a 18,8%) nos pratos doces estudados. As diferenças entre os valores obtidos por análise direta e por análise indireta variaram de 0,4 a 154,4%. Os resultados deste estudo reforçam a necessidade de análise direta da composição química de alimentos processados, sobretudo aqueles tipicamente regionais, visando uma avaliação mais confiável do consumo alimentar.

A study of chemical composition of sixteen traditional standardized dishes from Goiás, Brazil, was conducted, according to the way they are usually prepared in the region. The chemical composition was determined by direct analysis and estimated by tables of food composition (indirect analysis). Energy values was verified above 100kcal/100g and low concentrations of alimentary fiber in all of the processed foods (except for "guariroba ao molho" and "pequi refogado"), as well as significant contents of protein (6.3 to 10.0%) and lipids (6.5 to 18.8%) in the sweet dishes studied. The differences among the values obtained by direct analysis and by indirect analysis were between 0.4 to 154.4%. The results of this study reinforce the need of direct analysis of the chemical composition of processed foods, above all those typically regional, to obtain more reliable evaluation of the alimentary consumption.