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ABSTRACT: Potato flour (PF) is a material that does not differ significantly from wheat flour (WF) with regards to its physical appearance and chemical composition. For that reason it may be used in bread making. In this study mixtures of wheat flour and potato flour were prepared containing PF at levels of 0, 2, 4, 6, 8 and 10%. The farinograph properties of wheat flour affected by addition of potato flour were studied. Water absorption increased gradually from 62% for WF to 79% for blend with 8% PF. Other parameters such as development time, weakening of dough (Brabender units) and valorimeter value (W) were adversely modified by the addition of potato flour. The bread properties were studied using mixtures containing 0, 2, 4, 6, 8, 10 and 15% PF. The substitution of WF produced increases in water absorption, loaf weight and loaf volume as compared to all-wheat bread. In addition, bread containing PF retained moisture for longer periods than normal bread. Loaves made from wheat flour and 2, 4, 6, 8 and 10% potato flour were tested for their chemical composition and protein efficiency ratio (PER) in the rat. Moisture of bread increased with each increase in the level of potato flour substitution. The protein content of bread showed a progressive fall from 6.8% (at 4% level) to 6.3% (at 10% level). The protein efficiency ratio did not change significantly with the inclusion of potato flour up to 8% compared to all-wheat, but at the 10% level there was a significant reduction in this parameter (P < 0.05).
International Journal of Food Science & Technology 06/2007; 16(3):291 - 298. · 1.26 Impact Factor
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ABSTRACT: Advanced glycoxidation end-products (AGEs) are involved in age-related conditions and diabetic complications. Diet intake contributes to their circulating concentrations.
To measure serum and urinary AGEs in non-diabetic volunteers and relate their concentration to body composition, blood chemistry and dietary ingestion.
We studied 41 adult men (31 middle-aged adults and 10 elderly). A nutritional assessment including a dietary recall designed for detection of AGE ingestion (specifically carboxymethyl-lysine(CML)), and anthropometric measurements were performed. Also serum lipoproteins, insulin, glucose, leptin and C reactive protein (CRP). AGEs were measured in serum and urine samples using size exclusion chromatography and flow injection assay (FIA); the technical procedures were first employed in 11 heterogeneous diabetics, as positive controls for this methodology.
Serum and urinary chromatograms indicated that areas under the curve were not different in younger compared with elderly adults. AGEs did not correlate with dietary intake, body composition, nor metabolic parameters, however they correlated significantly with renal function and CRP concentration.
In these non-diabetic volunteers, with low CML intake, serum and urinary concentration of AGEs were not related to dietary intake. AGEs were related to renal function and CRP, but not to body composition, lipoproteins, insulin and glucose.
Biological research 02/2007; 40(2):203-12. · 1.03 Impact Factor
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ABSTRACT: Malnutrition is usual in patients with alcoholic liver disease and is associated with a poor outcome. Nutritional support decreases nutrition-associated complications.
To demonstrate that nutritional support in ambulatory alcoholic cirrhotic patients improves host defenses.
Thirty-one male outpatients with alcoholic cirrhosis CHILD-PUGH B or C were included. Twenty-five subjects completed six months consuming daily a nutritional supplement (Ensure, 1000 Kcal and 35 g protein), in addition to their regular diet. At entrance and every three months, a clinical assessment, nutritional evaluation and indirect calorimetry were performed. Liver function tests and LPS-induced monocyte production of cytokines, salivary secretory IgA, lactulose/mannitol ratio and breath hydrogen tests were also measured in these intervals. Delayed cutaneous hypersensitivity and IgG and IgM antibody response to endotoxin were assessed at entrance and at the end of the study.
Patients drank 85% of the provided supplement as an average. REE, total body fat and serum albumin increased, basal breath hydrogen decreased and cellular immunity improved significantly during the follow up period (p< or =0.03). All the other parameters remained unchanged throughout the study. Six patients (16.2%) died during the study, five due to upper gastrointestinal bleeding.
Nutritional support in alcoholic cirrhotic patients improves nutritional status and cell mediated immunity.
Journal of the American College of Nutrition 11/1999; 18(5):434-41. · 2.29 Impact Factor
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ABSTRACT: The degree of agreement between different methods to assess total body composition is not well known.
To determine the level of agreement for total body fat mass measurement by dual-photon absorptiometry (DEXA), bioelectrical impedance (BIA) and anthropometry using the deuterium dilution method as the gold-standard technique, in normal male volunteers.
Total body fat mass was measured by DEXA, BIA, anthropometry and deuterium dilution in thirty one healthy men, aged 41.9 +/- 8.6 years old.
Mean differences in percentage of total body fat compared with deuterium dilution were 0.3% +/- 2.2, 1.3% +/- 3.4 and 1.8 +/- 2.3% for DEXA1 BIA and anthropometry respectively. DEXA had the lower difference with deuterium dilution and the confidence intervals for this difference (+/- DS) showed that, at the individual level, the maximum difference was 4.4%.
All the methods evaluated gave similar average measurements for total body fat mass, but with different individual variability. In this group of healthy male subjects, DEXA was the best method in terms of agreement with the gold-standard.
Revista medica de Chile 12/1997; 125(11):1335-42. · 0.33 Impact Factor
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ABSTRACT: To assess prospectively the effects of a controlled program of inspiratory muscle training program and nutritional support in patients with chronic obstructive lung disease (COPD).
Twenty-three patients with COPD were randomly assigned into four groups. Group I received a 1000 kcal/day nutritional supplement, given as a casein based enteral nutritional formula; group III was subjected to inspiratory muscle training, using an inexpensive pressure threshold load valve constructed according to the Appropriate Technology principles of the WHO, adjusted at 30% of Maximal Inspiratory Mouth Pressure and received also the nutritional supplement; group IV was trained but did not receive the nutritional supplement and group II was not trained nor supplemented. Patients were studied during three months and monthly, inspiratory muscle function, exercise capacity and anthropometry were measured.
A significant improvement in exercise capacity, maximal inspiratory pressure and inspiratory muscle endurance was observed in the four groups throughout the study. Trained subjects had greater improvement in their inspiratory muscle endurance, compared to untrained subjects. Nutritional support had no effect in inspiratory muscle function or exercise capacity. No changes in anthropometric measures were observed.
The pressure threshold load valve used in this study, improved inspiratory muscle endurance and nutritional support had no effect in patients with COPD.
Revista medica de Chile 11/1995; 123(10):1225-34. · 0.33 Impact Factor
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ABSTRACT: Short-term nitrogen-balance response to graded intakes of a vegetable mixed-protein diet and to a milk-egg protein diet was tested in eight healthy male children aged 12-14 y. They received 72, 104, 136, and 168 mg N.kg body wt-1.d-1 for 10 d while on the mixed diet, and 160 mg N.kg-1.d-1 on the milk-egg diet. The mean regression equation was nitrogen balance = 0.64 (nitrogen intake)-74, all values are in mg N.kg-1.d-1. Apparent digestibility was 86% and 85% for the mixed and milk-egg diets when the subjects received 168 and 160 mg N.kg-1.d-1, respectively. Mean nitrogen intake for satisfactory nitrogen retention for growth on the mixed diet was 147 mg N.kg-1.d-1; the recommended protein allowance to cover 97.5% of the population, which was derived by using a CV of 12.5%, is 1.15 g protein.kg-1.d-1. We conclude that FAO/WHO/UNU recommendations are adequate, at least for short-term nitrogen retention; long-term studies are needed to evaluate the chronic safety of this protein allowance.
American Journal of Clinical Nutrition 10/1992; 56(3):499-503. · 6.67 Impact Factor
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Revista medica de Chile 05/1988; 116(4):318-24. · 0.33 Impact Factor
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Revista medica de Chile 09/1986; 114(8):719-24. · 0.33 Impact Factor
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ABSTRACT: This study was performed to look for a possible relationship between the nutritional status and the presence of liver damage in alcoholic patients. One hundred chronic alcoholics admitted for treatment to the Alcoholism Ward, without clinical signs of liver failure, were studied. In 84, anthropometric nutritional indexes, liver function tests, and a liver biopsy were performed; in 69 patients a dietary survey was obtained. A dietary imbalance was observed in the total group; 65% of ingested calories were derived from ethanol. The intake of proteins, vitamins, and minerals was below the RDA, NAS/USA, and no differences were found between patients with and without liver damage. Neither were significant differences in daily alcohol calories or total ethanol dose found between both groups of patients. Mean anthropometric values were within 80 to 100% of commonly used standards. However, patients with alcoholic hepatitis and/or cirrhosis had a significantly higher percentage of ideal body weight, compared to alcoholics with normal livers or less severe histological alterations (109.7 +/- 20.3 versus 95.6 +/- 12.5, SD, p less than 0.005). A similar difference was observed in arm muscle areas. These findings show that overweight is associated with liver alterations in the alcoholic and should be investigated as a risk factor to develop liver damage.
American Journal of Clinical Nutrition 10/1983; 38(3):469-73. · 6.67 Impact Factor
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ABSTRACT: A sensory evaluation test was conducted in breads containing 2, 4, 6, 8 and 10% potato flour. The samples were sliced into equally sized pieces and served as coded randomized duplicates. All-wheat bread was used as a standard. The comparative preferences were rated on a 7-point hedonic scale (7 = very good, 1 = very bad) for appearance, flavor, texture and overall quality. The scores were statistically analyzed by the analysis of variance and the Chi square test. No significant differences were found in regard to flavor between the standard bread and bread containing from 2-10% potato flour. In the test of organoleptic quality, the bread containing 8% potato flour was rated as "good", as compared to "very good" for the all-wheat bread. However, this difference was not statistically significant. The values obtained in this study show that the incorporation of 6-8% potato flour in bread is perfectly feasible. This was obtained from a local food industry that in manufacturing the flour, used the Spartan variety potato produced in the southern region of Chile.
Archivos latinoamericanos de nutrición 04/1983; 33(1):56-66. · 0.23 Impact Factor
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Revista medica de Chile 12/1981; 109(11):1065-9. · 0.33 Impact Factor
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ABSTRACT: The chemical composition and some indices of protein quality were measured in two species of sweet lupine Lupinus albus and Lupinus luteus grown at the Experimental Station in Gorbea, Chile: both samples showed a high protein content (39.5 and 44.6%). The protein efficiency ratio (PER) was measured in the rat and found to be 0.48 and 0.71, respectively, as compared to 2.57 for casein. Supplementation with 0.3% DL-methionine increased significantly those values, thus indicating that lupine protein is deficient in said amino acid. In another experiment the effect of cooking-extrusion on lupine flour (L. albus) was investigated and the chemical composition, protein efficiency ratio, methionine supplementation and digestibility of the protein were measured. The chemical composition was not changed but PER increased from 0.50 for raw lupine to 0.76 for processed lupine (P less than 0.05). Both values increased significantly with the addition of 0.3% DL-methionine. The protein digestibility of the supplemented lupine was not affected by the cooking extrusion process (76.5 and 77.8%, respectively). Supplementation of wheat flour with 5, 10, 15 and 20% lupine flour increased the PER of wheat flour from 0.92, to 1.39 for wheat flour supplemented with 10% lupine flour, and to 1.60 for the 15% level of the supplement. These studies seem to support the conclusion that sweet lupine is an interesting protein resource for human nutrition.
Archivos latinoamericanos de nutrición 01/1980; 29(4):510-20. · 0.23 Impact Factor
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ABSTRACT: Pre-school Children acceptability of a high nutritive value and low cost new food product (Fortesán) was studied. This mixture is formed by W.S.B. powdered milk and cacao. The purpose was to establish its a acceptability by the children and their mothers, in the Santiago population. A similar study had been already performed in 1972 in another marginal urban area and in rural areas. Inicial and final heights and weights were measured, and a socio-economical and acceptability survey was performed in all cases. The same experimental group was used as a control of it self. The study lasted 4 months, from April-May 1973 until August-September 1973. The sample was formed by children from 1 to 6 years old, coming from different socioeconomical levels. Results showed a good acceptability of the product both by the mothers and their children. It also showed a good influence in the height and weight that the children reached.
Archivos latinoamericanos de nutrición 01/1978; 27(4):521-7. · 0.23 Impact Factor
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F Mönckerberg,
E Yánez,
D Ballester,
N Merchack,
S Jarpa,
J Martner,
M de la Alvarez,
J Alvear,
I Contreras, V Gattás,
M Aguayo,
K Bell,
M T Guzmán,
M Vial,
P Minte,
A Maccioni,
C O Chichester,
T C Lee
Archivos latinoamericanos de nutrición 01/1977; 26(4):426-47. · 0.23 Impact Factor
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Journal of the Science of Food and Agriculture 06/1973; 24(5):519-25. · 1.44 Impact Factor
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American Journal of Clinical Nutrition 09/1972; 25(8):766-72. · 6.67 Impact Factor
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Journal of the Science of Food and Agriculture 06/1972; 23(5):581-6. · 1.44 Impact Factor
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Revista chilena de pediatría 50(1):89-94.
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Revista chilena de pediatría 52(5):397-404.
