Higher intake of dietary n-3 PUFA and lower MUFA are associated with fewer menopausal symptoms

OBJECTIVE

This study aimed to investigate the association between dietary fat quality and menopausal symptoms.

METHODS

We carried out a cross-sectional study with 393 Iranian postmenopausal women. Dietary intakes and menopausal symptoms were assessed, using a validated food frequency questionnaire and a menopausal rating scale (MRS) questionnaire, respectively. Participants were divided into low and high total MRS and its domain scores.

RESULTS

Women in the highest quartiles of monounsaturated fatty acids (MUFA) had higher somatic symptoms compared with women in the lowest quartile (odds ratio [OR] 3.41; 95% confidence interval [CI] 1.17-9.95). Women in the highest quartiles of n-3 polyunsaturated fatty acids (PUFA) (OR 0.58; 95% CI 0.32-1.05), eicosapentaenoic acid (EPA) (OR 0.66; 95% CI 0.37-1.20), and n-3:n-6 PUFA ratio (OR 0.49; 95% CI 0.25-0.97) had lower somatic symptoms compared to the lowest quartiles. The OR for psychological symptoms decreased from the lowest to the highest quartiles of n-3 PUFA (OR 0.47; 95% CI 0.20-1.11) and n-3:n-6 PUFA ratio (OR 0.46; 95% CI 0.24-0.86). Higher intakes of EPA (OR 0.53; 95% CI 0.29-0.99) and docosahexaenoic acid (OR 0.51; 95% CI 0.27-0.95) were found to be related with fewer urogenital symptoms.

CONCLUSION

Consuming diets low in MUFA intake, but high in n-3 PUFA, and with a more favorable ratio of n-3:n-6 PUFA may be helpful for improving menopausal symptoms.

Soft drink consumption in Pacific Island countries and territories: a review of trade data

INTRODUCTION

Pacific Islands Countries and Territories (PICTs) have some of the highest rates of obesity and diabetes in the world. Research has demonstrated a strong link between sugar-sweetened beverage (SSB) consumption and subsequent risk of overweight, obesity, dental caries and type II diabetes. To address the impact of SSBs on noncommunicable diseases, it is crucial to understand the level of SSB consumption in PICTs.

METHODS

The volume of soft drinks imported and exported was requested from PICTs to estimate the litres of soft drink consumption per head of population. Analysis was confined to PICTs who did not produce their own soft drinks because production data was limited. The Harmonised Commodity Description and Coding System (HS) category 22.02 was used which includes both diet and sugar-sweetened soft drinks. The trade data estimates were then compared with school survey data to explore how the data sources corresponded given the strengths and weaknesses of each.

RESULTS

Soft drink import volumes were a feasible way of estimating total soft drink consumption in PICTs and look at trends over time. Seven out of eleven non-producing PICTs contacted were able to provide volume of soft drinks imported. In 2011, estimates of soft drink consumption per person were 84L in Palau, 47L in the Commonwealth of the Northern Mariana Islands (CNMI), 41L in Niue, 31L in Tonga, 22L in Federates States of Micronesia, 8L in Tuvalu and 1L in Kiribati.

CONCLUSIONS

Trade data is a feasible way of monitoring soft drink consumption and may be useful to evaluate the impact of changes in government policy on importation of soft drinks. Data quality could be maximised by including export data, adjusting for visitor numbers and cross-checking exports from corresponding countries. To monitor SSB consumption, a wider range of categories could be included such as categories for sugar-sweetened juice and sweetened-milk drinks.

Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão)

Banana flour obtained from unripe banana (Musa acuminata, var. Nanicão) under specific drying conditions was evaluated regarding its chemical composition and nutritional value. Results are expressed in dry weight (dw). The unripe banana flour (UBF) presented a high amount of total dietary fiber (DF) (56.24 g/100 g), which consisted of resistant starch (RS) (48.99 g/100 g), fructans (0.05 g/100 g) and DF without RS or fructans (7.2 g/100 g). The contents of available starch (AS) (27.78 g/100 g) and soluble sugars (1.81 g/100 g) were low. The main phytosterols found were campesterol (4.1 mg/100 g), stigmasterol (2.5 mg/100 g) and β-sitosterol (6.2 mg/100 g). The total polyphenol content was 50.65 mg GAE/100 g. Antioxidant activity, by the FRAP and ORAC methods, was moderated, being 358.67 and 261.00 μmol of Trolox equivalent/100 g, respectively. The content of Zn, Ca and Fe and mineral dialyzability were low. The procedure used to obtain UBF resulted in the recovery of undamaged starch granules and in a low-energy product (597 kJ/100 g).

[Dietary fiber in fruits cultivated in Chile]

The objective of this study was to determine the total, soluble and insoluble dietary fiber contents in fruits produced in Chile. The analyses were conducted in the fruits as eaten. Thirty eight fruits obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and total, soluble and insoluble dietary fiber were determined in the edible part of each sample. Moisture ranged between 73.1 and 92.4 g/100g. Average (+/- sd) total, soluble and insoluble contents, expresed as g/100 g on wet basis were: 2.41 +/- 1.26, range 0.30 - 5.62; 0.73 +/- 0.50 range 0.07 -2.26 and 1.68 +/- 0.89, range 0.15 -3.36 respectively. On dry weight basis total fiber concentration was 16.5 +/- 8.8, with a proportion of 69.2 +/- 11.2% and 30.8 +/- 11.2% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 0.6 to 8.4 g in the medium serving sizes. The ratios insoluble fiber/ crude fiber and total fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.9 (mean 2.5 +/- 1.1) in the former, and from 1.6 to 8.0 (mean 3.6 +/- 1.7) in the latter. It is concluded that both soluble and insoluble fiber vary widely among vegetables fruits produced in Chile. This study provides information on the fiber composition of fruits. Such information may help to choose them according to these variables in order to be used in the prevention or treatment of selected pathologies.

Digestion rate of legume carbohydrates and glycemic index of legume-based meals

A study was performed to examine the rate of digestion of available carbohydrate in legumes and its mixtures with cereals, prepared as commonly eaten. The legumes and cereals studied were lentil (Lens sculenta), pea (Pisum sativum), bean (Phaseolus vulgaris, var tortola), rice (Oryza sativa) and spaghetti. Foods were purchased at the city market. Total starch content and the carbohydrate digestion rates were determined using the enzymatic method proposed by Englyst et al. Total starch levels ranged from 7.78 g/100 g in cooked flour bean to 20.6 g/100 g in a bean-spaghetti dish, and dietary fiber contents ranged from 2.4 g/100 g in a cooked 70:30 lentil-rice mixture to 5.26 g/100 g in a cooked whole bean. The rapid digestion rate carbohydrates showed values from 4.8 in the bean soup to 8.9 in the bean-spaghetti combination. The same results show, expressed as rapid available glucose (RAG), the amount of rapid carbohydrate/100 g food or meal as eaten, and as the starch digestion index (SDI), the percentage of rapid carbohydrate digestion rate in relation to the total amount of carbohydrate. The RAG values ranged between 5.0 for cooked beans and 10 for cooked beans and spaghetti, and the SDI ranged between 40 for cooked pea flour and 62 for cooked bean flour. Legumes prepared as soup showed a higher rapid digestion rate than legumes prepared as whole grain. The bean-spaghetti based-meal and the lentil-based meal showed glycemic index mean and standard deviation values of 76.8 +/- 43.4 and 49.3 +/- 29.5, RAG values of 7.0 and 6.0, and SDI values of 57 and 54, respectively. The knowledge of the importance of the carbohydrate digestion rates in human health in increasing, and probably will soon be used in the development of the food pyramid. The foods with a moderate fraction of rapid digestion rate, such as legumes, should be included in the base of the pyramid.

[Use of nopal dietary fiber in a powder dessert formulation]

The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16%, 18%, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5.7% of moisture, low water activity (0.48) and therefore a low total recount of microorganisms. The content of protein was high (27.2%), the ether extract low (2.0%) similar to the caloric contribution (40 Kcal/portion). The flan showed a 9.8% of total dietary fiber, being greater the contribution of soluble fiber (6.1%) than that of insoluble fiber (3.7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.

A comparison between an in vitro method to determine carbohydrate digestion rate and the glycemic response in young men

OBJECTIVE

This study examines the relationship between the results of in vitro determinations of carbohydrate digestion rates and the glycemic index.

SUBJECTS

Ten healthy non smoking men, aged between 21 and 24-y-old, were selected to participate in the study.

METHODS

Six different meals with similar levels of carbohydrates were assayed at breakfast in ten subjects and blood samples were obtained at 0, 15, 30, 60 and 120 min to determine glucose levels. The Englyst's enzymatic method was used in the in vitro study. The six meals were based in cereals (rice or spaghetti); legumes (lentil soup and beans with spaghetti); and potato (potato stew with meat and vegetables).

RESULTS

The meals showed different glycemic indices: rice and spaghetti based meals had lower values (mean value 31.4 and 42, respectively); the intermediate values corresponded to lentil soup and the bean dish (49.3, and 76.8 respectively) and the higher glycemic index was shown by the potato based meal (82).

CONCLUSIONS

A significant correlation was observed when the ratio of rapid carbohydrate digestion rate and the lente carbohydrate digestion rate was correlated with the glycemic index of the meals, but not when only the rapid carbohydrate digestion rate was considered. These results demonstrate a useful, simple and inexpensive method to estimate the biological response of high carbohydrate meals.

[Dietary fiber in vegetables cultivated in Chile]

The objective of this study was to determine the soluble, insoluble, and total dietary fiber contents in vegetables produced in Chile. The analyses were conducted in the vegetables in the same conditions as they are consumed. Thirty-three vegetables obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and fiber contents were determined in 16 raw and 17 cooked (boiled) samples. Moisture range between 63.2% and 96.2%. Average (+/- sd) total, soluble and insoluble contents, expressed as g% on wet basis were: 3.00 +/- 1.59, range 0.96 7.3; 0.93 +/- 0.50 range; 0.30 2.60, and 2.06 +/- 1.26, range 0.51-5.90 respectively. On dry weight basis total fiber concentration was 30.1 +/- 12.5, with a proportion of 68.5% and 31.5% of the insoluble and soluble form, respectively. On dry weight basis total fiber concentration was 30.1 +/- 12.5, with a proportion of 68.5% and 31.5% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 1.0 to 10.7 g in the large serving sizes. The ratios insoluble fiber/crude fiber and total dietary fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.5 (mean 2.2 +/- 1.0) in the former, and from 1.4 to 6.5 (mean 3.2 +/- 1.5) in the latter. We conclude that both soluble and insoluble fiber vary widely among vegetables produced in Chile. This study provides information on the fiber composition of vegetables. Such information may help to choose them according to these variables in order to be used in the prevention or treatment of selected pathologies.

[Effect of energy density and fat level of milk formulas on subsequent food and energy intake in preschool children]

The aim of this study was to examine the effects of two levels of energy intakes and two levels of fat at breakfast, on the food and energy intakes in subsequent meal (lunch). The study was performed in 51 children both genders, with ages ranging from 24 to 48 months, attending a day care center. The children selected had normal nutritional status (weight/height index) according to the NCHS standards. The food intake was determined by differential weighing and energy intake was calculated from proximal analysis. The energy densities of the cow's milk formula used were 0.8 and 1.2 kcal/g, resulting in a total energy offer (breakfast) of 267.5 and 367.5 kcal respectively, the fat levels were 6.3 and 0.9 g/250 g of formula, using the design 2 x 2 factorial. In the study, 720 observations of food intake were conducted in those children consuming higher than 75% of the total food offered at breakfast. In the lunch-time were offered in alternated form two preparations with an 0.97 kcal/g of energy density. The results demonstrated that the children consumed significantly higher energy amounts in the subsequent meal, after being fed the high fat and lower energy-content breakfast. When the total energy intake (breakfast + lunch) was compared these results show that the caloric difference of breakfast was reduced and the degree of reduction was influenced by the fat level. These results show evidence for partial caloric compensation of 67% in the higher-fat level, and only 34% for the children with the lower of fat-level. It is conclude that the energy intake and fat intake at breakfast influences the energy intake at the subsequent meal. These findings are important to the preschool children's feeding with risk of malnutrition.

[Chilean edible sea macroalgae as sources of dietary fiber: effect on apparent digestibility of protein, fiber, and energy and fecal weight of rats]

The inclusion of algae as a source of fiber in the diet is justified by the present need to increase the intake of this nutrient. The aim of this study was to study on rats, the effect of dietary algae fiber on fecal weight and apparent digestibility of energy, protein and fiber. The type of algae studied were cochayuyo (frond) and ulte (basal part) (Durvillea antarctica), luche verde (Ulva lactuca) and luche rojo (Porphyra columbina). All these algae were boiled and dried at 55 degrees under air flow. Male rats, Wistar strain of 25 days of age, were fed during 29 days with diets containing casein plus the inclusion of 10% (weight) of one of these algae dietary fiber. A group having no fiber intake was used as a Control group. Algae content of dietary fiber ranged between 58.2-75.6 g/100 g (dry weight), soluble fiber portion constituted 37.9-52.4%. In relation to the Control group it was found significant reduction in the apparent digestibility of protein and energy, and a significant reduction in fecal weight. Dietary fiber digestibility ranged between 21.1 and 43.1%. This study shows that algae can be an excellent dietary fiber source, very useful to prevent or treat different fiber-deficiency related diseases.

[Effect of different starch and dietary fiber of preparations levels on immediate and subsequent consumption in preschool children 24-48 months of age]

The aim of this study was to examine in preschool children the effects of different levels of starch and dietary fiber of a meal time on the immediate food and energy intake (in the same meal time) and in the following meal (subsequent intake). The study was performed in 50 children both genders, with ages ranging from 24 to 48 months, with normal nutritional status (weight/height index) according to the NCHS standards. The food intake was determined by differential weighing and energy intake was calculated from proximal analysis. In the lunch, several meals were offered differing in their starch and dietary fiber but with similar energy density (1 kcal/g). The results of the immediate consumption demonstrated that the two dietary treatments were significantly and the effect was a lower consumption of food and energy, while the starch an dietary lower consumption of food and energy, while the starch an dietary fiber levels increased. It was observed and interaction between both variables. The subsequent food and energy intake showed the same tendency that was observed in the immediate consumption but there was not an interaction between both variables. The lowest value of intake was showed by the children who consumed the meal with the highest level of starch and dietary fiber. When results of both meal times were combined, the same effects were demonstrated. The findings described have been not reported by others authors. A probable explanation for these results are the lower gastric emptying caused bu high levels of starch and dietary fiber and in the specific case of starch by its glycemic index.(ABSTRACT TRUNCATED AT 250 WORDS)

[Recommended values of energy density in soup or gruel-like foods, for feeding of preschool children]

The low energy density of the diets has been proposed by several authors as an essential factor which conditions the inadequate energy intake of preschool children of developing countries. However, there are few controlled studies in relation to the volumes which children are able to consume when energy density changes. The objective of this research was to establish recommended values of energy density for preparations with a soup or gruel consistency. The study was carried out in 100 preschool children from 3 to 4 years old who attended a Day Care Center in Santiago, Chile. Six formulas of a mixture of extruded pea-rice with different energy densities and viscosities: 0.8, 1.2 and 1.6 kcal/g and 3,000 and 9,000 cp. were studied. These experimental conditions were obtained modifying the product concentration and adding malt flour. Food consumption was determined at lunch time. Energy adequacy was calculated using the 1985 FAO-OMS-UNU requirements. Children increased significantly their energy intake when energy density of both types of consistency, soup or gruel, was higher. Energy adequacy ranged from 15% when preparations had an energy density of 0.8 kcal/g to 35%, when the preparations had an energy density of 1.6 kcal/g. The formulas which had 1.6 kcal/g fulfilled 100% of the energy requirements of preschool children for lunch time, and should be the recommended energy density for soup or gruels, when they are given as the only food. The energy density of 1.2 kcal/g needs a food complement which supplies 120 kcal, and lower values would be inadequate for preschool children feeding purposes.(ABSTRACT TRUNCATED AT 250 WORDS)

[Nutritional quality of the protein of the false lentil (Vicia sativa ssp. abovata (Ser) Gaudin]

The common vetch (Vicia sativa) is a legume that grows spontaneously in the central zone of Chile. It is consumed by the rural population, as lentil, and frequently it is utilized in animal feeding. The objective of the present work was to study the biological quality of its protein and protein digestibility, as well as its dietary fiber pattern. The samples studied were provided by the Instituto de Investigaciones Agropecuarias (INIA), where in its chemical composition, dietary fiber, biological protein quality (PER) and apparent and true protein digestibility, were determined. Results showed a high protein concentration (23.5%), higher than (in the legumes commonly consumed. Total dietary fiber and its fractions, insoluble and soluble fiber, attained values of 14.2%, 13.2% and 1.0% respectively. The PER in the raw material was 1.30 +/- 0.44 and 1.32 +/- 0.37 in the cooked one; supplementation with 0.15% DL-methionine caused a rise to 2.43 +/- 0.32, the casein value being 3.02 +/- 0.36. True digestibility was 76.2 +/- 2.0 in the raw material, and 73.8 +/- 2.2 in the cooked one. These findings suggest that common vetch has no termolabile toxics, which are normally present in legumes. However, the literature mentions that it contains a neurotoxic, the B-ciano-L-alanine. The present study suggests that common vetch is a promisory food resource; thus, it is highly desirable that studies be undertaken oriented to determine the toxicity in this food.

[Effect of increase of dietary polyunsaturated fatty acids (omega 6) on the hepatic glutathione content and gamma-glutamil transpeptidase activity in the kidney of rats]

The effect of feeding 24 to 52-days-old male rats of the Wistar strain, with beans diet deficient in sulfur-containing amino acids or supplemented with 0.3% DL-methionine and two corn oil concentrations, 2% and 20% (g/kg/diet), on the glutathione content (GSH) in liver, and on the renal gamma glutamyl transpeptidase (GGTP) (E.C.2.3.2.2) activity was studied. Results indicated that rats fed the bean diet with 2% corn oil decreased significantly the liver GSH content and GGTP renal activity. Supplementation with 0.3% methionine and/or the 20% increment of the diet corn oil, significantly stimulated the liver GSH content and the transpeptidase activity in the kidney. It is postulated that the increase of polyunsaturated fatty acids, stimulated the GGTP activity as a way of increasing substrate bioavailability for synthesis de novo of liver GSH, necessary for the protection of the hydroperoxides formation, attributed to the increment of polyunsaturated acids at cellular level.

[Soluble and insoluble dietary fiber in cereals and legumes cultivated in Chile]

Insoluble, soluble and total dietary fiber (DF) were determined in 35 varieties of certified whole seeds (without processing) of cereals (rice, oat, rye, and wheat) and legumes (pea, cowpea, beans, chikpea, lentil and lupine). The enzymatic method of Asp, Johansson and Siljestrom was used, with modifications in relation to time of incubation with alpha amylase, filtration system and volumes of the filtrates. Results were expressed as g/100 g dry weight. Total DF for cereals showed a range from 10.1 (wheat var. Chasqui) to 22.2 (rice var Quella). Rye, var. Tetra Baer and oats var. Pony Baer presented the highest soluble fiber content (3.3 and 3.9, respectively). In legumes, total DF fluctuated between 12.7 (pea, var. yellow) and 36.6 (lupine, var. Multolupa). Bean, var. Pinto INIA and lupine var. Multolupa presented the highest soluble fiber values (5.8 for both). Based on the results of this research work, it might be concluded that great variation exists in regard to the amount of total soluble and insoluble DF in cereals and legumes, a fact which impedes generalization as to its content in each food item.

[Index of nutritional quality per volume: a new indicator to evaluate the nutritional quality of food preparations and diets]

The purpose of this study was to propose a new dietary index to evaluate the nutritional quality of common dishes and diets: the index of nutritional quality per volume (INQV). In its expression, this index takes into account the nutrient density (amount of nutrient/1,000 g of diet) and the nutrient density per reference volume. The last one is the ratio between the recommended allowances of the nutrient and the volume that it is possible to consume during the day, when the diet is offered freely. Zinc was used as example in the analysis. A total of 14 dishes of habitual consumption in Chile were studied in relation to its consumption by 30 preschool children. The volume that children were able to consume was determined by differential weighing between the amount offered and the amount left on the dish, during a period of 180 days. The percentage of water and energy value were established by means of chemical analysis performed according to the AOAC, and the zinc concentration by atomic absorption spectrophotometry. The results of the INQV were then compared with those of the index of nutritional quality (INQ), which considers zinc density/1,000 kcal, and zinc and energy requirements. This comparison demonstrated that the INQV values were lower than those of the INQ in dishes with energy densities lower than 1.0 kcal/g. The opposite tendency was observed in the case of those dishes with energy densities higher than 1.0 kcal/g. The analysis herein presented demonstrates the usefulness of the INQV in diets which are voluminous and with low energy densities, commonly consumed by the low socioeconomic strata of developing countries.

[Nutritive value of shellfish consumed in Chile]

The purpose of the present study was to determine the protein quality and digestibility of shellfish commonly consumed in Chile, and to estimate its contribution to the protein needs of the Chilean population. The shellfish studied were chorito (Mytilus edulis chilensis), macha (Mesodesma donacium), loco (Concholepas concholepas), cholga (Aulacomya ater), erizo (Loxechinus albus) and almeja (no specific variety). The NPU method was used to determine protein quality. The percentage of protein adequacy for adult rations was calculated according to FAO/WHO 1973. The contribution of shellfish to the protein availability according to the family income of the Santiago population, was also calculated. Most of the shellfish presented NPU values of about 70; the lowest values were found for loco (54.9) and macha (63.3). The apparent and true digestibility gave an average of 83.6 and 90.4, respectively. The percentage of protein adequacy of habitual rations ranged between 27% (erizo) and 58% (loco). The availability of shellfish protein in relation to total protein increased from 0.4 to 2.5% when income increased. It is concluded therefore, that shellfish protein is, in general, of good quality. Nevertheless, it might be considered of poor influence insofar as fulfilling the protein needs of the population studied, whatever its socioeconomic level.

[Evaluation of the adjusted amino acid score by digestibility for estimating the protein quality and protein available in food and diets]

The purpose of the present study was to evaluate the amino acid score adjusted by digestibility to estimate protein quality and utilizable protein in foods and diets, considering net protein utilization (NPU) as a biological reference method. Ten foods of vegetable origin and ten of animal origin, as well as eight mixtures of foods of vegetable and animal origin were studied. When all the foods were considered, a positive (r = 0.83) and highly significant correlation (p less than 0.001) between NPU and the amino acid score adjusted by digestibility was found. When the foods were separated according to their origin, this correlation was positive only for the foods of vegetable origin (r = 0.93) and statistically significant (p less than 0.001). Also, only in those foods were similar values found between NPU and amino acid score adjusted by digestibility, as well as in utilizable protein estimated considering both methods. Caution is required to interpret protein quality and utilizable protein values of foods of animal origin and mixtures of foods of vegetable and animal origin when the amino acid score method adjusted by digestibility, or NPU, are utilized.

[Extruded beans: potential use in infant nutrition]

The nutritional value of extruded bean flour (Phaseolus vulgaris, var. tórtola) obtained from the food industry was assessed in terms of chemical composition, biological value of protein, amino acid supplementation, and hemagglutinin content. The assessment also included several mixtures with extruded bean that could be applicable for infant and preschool feeding. The NPU of the samples ranged from 37.3 to 43.9 and the titer of hemagglutinins, from 0 to 2. A remarkable increase in protein quality was observed when DL-methionine was added. Six mixtures using extruded bean in concentrations ranging from 30 to 80%, plus rice, wheat flour, skimmilk and DL-methionine were formulated. The protein contents varied from 16.4 to 26.8 g/100 g, with a NPU of 58.5 to 69.7. The usefulness of these mixtures to meet the energy and protein allowances according to the WHO/FAO report of 1973, is discussed. It is concluded that extruded bean flour is a promising food for infant and preschool feeding, especially when added to mixtures that will improve their efficiency in meeting nutritional allowances.

[Analysis of the application of methods recommended by FAO/WHO 1973 for determining the protein quality in Chilean food. Effect of the dietary protein concentration]

The 1973 FAO/WHO Joint Expert Committee on Energy and Protein Requirements has recommended two methods to adjust the safe level of protein intake according to protein quality: chemical score and net protein utilization (NPU). However, the effect of protein concentration on protein utilization is not considered. The results of the present work, as well as those obtained by other investigators, show that there is an inverse relationship between protein concentration and protein utilization. The net protein utilization (NPU) at 10% of protein-calories or the chemical score adjusted by the nitrogen digestibility can be applied when results are to be projected to national average diets, which have values ranging between 9 and 13%. When it is necessary to evaluate the diet of specific relatively homogeneous population groups, the recommended method should use the NPU determined or calculated in each meal considering the level of protein concentration of the diet as eaten (NPU op). This method takes into account the amino acid complementation in each meal. The data on which these conclusions are based have been presented and discussed.

[Effect of various heat treatments in the hemagglutinin content and in the protein quality of beans (Phaseolus vulgaris)]

The effect of pre-soaking raw seed beans upon detoxification and the biological quality of its protein were evaluated. In whole raw seed beans (Phaseolus vulgaris) var. "tórtola", the net protein utilization (NPU), true digestibility and hemagglutinin titer were determined after 60', 90' and 120' of heat treatment, with and without 14 hours of pre-soaking. It is concluded that soaking prior to cooking is not necessary to eliminate the toxicity of dry beans, but that it does contribute to the softening of seeds and reduction of cooking time. The hemagglutinin levels of six commercial bean flours were evaluated, concluding that almost all of them presented toxic levels. The effect of the cooking methods upon the toxicity of bean flours was studied. Two raw bean flours, var. "tórtola" and "burro" at 10% and 20%, were cooked employing different boiling times (5, 10, 15 and 30'). The two raw samples contained high hemagglutinin levels which were inactivated at 10% with 10' cooking. The presence of toxic levels was detected at 20% after 15' cooking and these were eliminated at 30' of cooking.

[Protein quality and hemagglutin content in tender and dried bean seeds (Phaseolus vulgaris) coscorrón variety]

Protein quality and hemagglutinating content in tender and dry seed beans: The chemical composition, hemagglutinating activity, protein queality (NPU10) and true digestibility of samples at three certified bean seeds (Phaseolus vulgaris) var coscorrón, tender and dry (recollected 90-95 days and 120-125 days after seeding respectively), were determined. The tender and dry seeds were submitted to usual cooking (tender equals 30' boiling and dry equals 90' boiling previously soaked for +/- 14 hours in water). The hemagglutinating activity in raw tender and dry seeds was similar. The hemagglutinating activity was completely destroyed by these treatments. The protein quality and digestibility of cooked tender and dry samples were similar (NPU10) equals 48,4 and 47,5; true digestibility 79,9 and 80,1 respectively). It is concluded that heat treatments used are adquate to eliminate the hemagglutinating activity and toxicity of the seeds. In relation to protein quality there is no nutritional advantage of consuming tender or dry beans.

Allantoin excretion in the rat

1. Allantoin excretion was determined in forty-four rats; twenty-four rats were 21 d old and twenty were 90 d old. The animals receivedad lib.for 11 d diets that contained varying amounts of protein from casein and from gluten. Urinary allantoin excretion was determined during the last 3 d of the period.

2. The amount of allantoin excreted in both young and adult animals was independent of the diet consumed and was related to metabolic weight (W in kg0·73) and rate of gain in body-weight (ΔW in g/d), also to body nitrogen content (N in g0·73) and rate of gain in body N (ΔN in mg/d), according to the equations allantoin (mg/d) = 60·54 W0·73+ 2·12ΔW, and allantoin (mg/d) = 5·45 N0·73+ 0·071ΔN.

Lipid transport in kwashiorkor

1. In an attempt to elucidate the pathogenic mechanism of the fatty liver of kwashiorkor some aspects of lipid metabolism were studied in ten patients with kwashiorkor and nine with marasmus, so classified according to the clinical and laboratory findings.

2. Plasma lipid levels, especially those of triglycerides, were low in patients with kwashiorkor; they showed a marked rise very early during treatment.

3. The changes in the plasma lipid levels occurred mainly in the serum lipoprotein fraction of density < 1.063. The elevation of plasma lipid levels during treatment coincided with a loss of liver lipids and a marked rise in serum protein concentration.

4. The findings support the suggestion that the primary mechanism in the production of the fatty liver of kwashiorkor is an impairment in the synthesis of lipoprotein of very low density, probably due to the rate-limiting synthesis of its protein moiety.

5. In patients with marasmus no modifications in lipid metabolism were detected by the methods used.

Casein and gluten diets of the same protein value. Long-term ad libitum feeding tests with young rats

The <i>performances </i>of young rats fed <i>ad libitum </i>during 55 days on casein and gluten diets with 4 and 8 NDpCal% were studied. The gluten diets contained about 1.7 and 3.6 times more protein (g/l00 g diet) than the casein diets. At the low level of utilizable protein the rats on both diets showed a malnutrition syndrome in many ways similar to the protein-calorie malnutrition described in children. At this inadequate protein level gluten was more effective than casein to depress food intake. The rats on gluten showed: poorer growth performance, higher relative weight of kidney and lower relative weight of testes, higher body water and protein contents, higher protein concentration in the liver, lower hepatic glycogen, lower hemoglobin and higher hepatic activity (U/100 g rat) of aspartate aminotransferase than the rats on casein. At the 8 NDpCal% level the rats on gluten showed: higher dietary intake, better growth performance, higher relative weights of kidneys and liver, lower body water and total oxygen consumption, higher hemoglobin and hematocrit, higher activity for aspartate and alanine aminotransferase in the liver (U/100 g rat), than the animals on casein. The rats on both diets with 8 NDpCal% looked lively, but those on gluten appeared to be older than those on casein. In the experimental conditions some of the differences found between the rats on casein and those on gluten: growth and nitrogen gain performance, hemoglobin and hematocrit seem to be related to the intake and not to the quality of the protein consumed; enzyme activities could be in relation to the protein value of the diet, as well as to the concentration of each protein; increased relative weight of liver and kidney could be related to the protein concentration in the diet. Diets of the same protein value with quite different composition may cause adaptive responses in the animal, which must be taken into account if compensating protein quality by quantity is intended in human diets.