A influência da idade nos parâmetros metabólicos durante a marcha com andarilho

Introdução: Estruturalmente, a marcha é modificada de acordo com as características de cada individuo, sua natureza morfológica, tipo de atividade, idade e a presença de determinadas doenças, entre outros fatores. Devidas as alterações fisiológicas de envelhecimento, o custo energético da marcha normal por si só é superior nos idosos comparativamente com os jovens. Objetivo: Analisar a influência do uso de andarilho com rodas e fixo nos parâmetros metabólicos de indivíduos com mais de 60 anos e em jovens. Metodologia: realizou-se um estudo analítico transversal numa amostra de 21 voluntários, sendo 11adultos jovens (idade compreendida entre 18 e 25 anos) e 10 são adultos com idade superior a 60 anos. Utilizou-se o sistema K4b2 COSMED de forma a recolher os dados relativos ao consumo energético, quociente respiratório e volume de CO2 produzido. Os participantes realizaram os diferentes tipos de marcha (marcha normal, a três pontos com andarilho fixo, a três pontos modificada com andarilho fixo, a três pontos com andarilho com rodas e a três pontos modificada com andarilho com rodas) durante 10 minutos num percurso rectilíneo de 20 metros. Para a análise estatística recorreu-se ao software IBM SPSS Statistics v20 com um nível de significância de 0,05. Resultados: observou-se que á exceção da marcha normal em todos os outros tipos de marcha com andarilho, os participantes com mais de 60 anos, apresentam valores significativamente superiores aos dos jovens, nomeadamente nas marchas com andarilho fixo, a 3 pontos e a 3 pontos modificada e com andarilho de rodas, na marcha a 3ponto modificada. Verificaram-se diferenças apenas no grupo dos jovens, pois a marcha normal apresentou valores significativamente maiores que as restantes. Conclusão: A idade influenciou os parâmetros metabólicos da marcha normal e com andarilhos fixo e móvel apresentando os idosos um maior gasto energético, bem como os METS utilizados.

Cardiorespiratory fitness is negatively associated with metabolic risk factors independently of the adherence to a healthy dietary pattern

Background and aim: Cardiorespiratory fitness (CRF) and diet have been involved as significant factors towards the prevention of cardio-metabolic diseases. This study aimed to assess the impact of the combined associations of CRF and adherence to the Southern European Atlantic Diet (SEADiet) on the clustering of metabolic risk factors in adolescents. Methods and Results: A cross-sectional school-based study was conducted on 468 adolescents aged 15-18, from the Azorean Islands, Portugal. We measured fasting glucose, insulin, total cholesterol (TC), HDL-cholesterol, triglycerides, systolic blood pressure, waits circumference and height. HOMA, TC/HDL-C ratio and waist-to-height ratio were calculated. For each of these variables, a Z-score was computed by age and sex. A metabolic risk score (MRS) was constructed by summing the Z scores of all individual risk factors. High risk was considered when the individual had 1SD of this score. CRF was measured with the 20 m-Shuttle-Run- Test. Adherence to SEADiet was assessed with a semi-quantitative food frequency questionnaire. Logistic regression showed that, after adjusting for potential confounders, unfit adolescents with low adherence to SEADiet had the highest odds of having MRS (OR Z 9.4; 95%CI:2.6e33.3) followed by the unfit ones with high adherence to the SEADiet (OR Z 6.6; 95% CI: 1.9e22.5) when compared to those who were fit and had higher adherence to SEADiet.

Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV–vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of β-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329 mg/100 g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p < 0.05) variation in certain water-soluble vitamins.