Cytologic analysis of alterations induced by smoking and by alcohol consumption

Objective: To analyze cytologically the buccal mucosa of smoking and nonsmoking volunteers to determine what cellular changes are induced by cigarettes and alcohol consumption. Study Design: In order to evaluate cellular changes induced by smoking and alcohol consumption, exfoliative cytology was used for the analysis of mucosal smears obtained from the buccal mucosa of 25 smokers and 25 nonsmokers. The number of cigarettes consumed, duration of smoking, presence or absence of alcohol ingestion, ingested alcohol dose and frequency of consumption, and most frequently used type of alcoholic beverage were determined using a questionnaire. Three smears from each individual stained by the Papanicolaou method were analyzed quantitatively and qualitatively under a light microscope by 2 experienced examiners in terms of inflammatory and dysplastic alterations and of the degree of epithelial maturation. Results: Although numerous alterations were observed in smokers they corresponded up to only Papanicolaou class II and were not significantly different from nonsmokers (Mann-Whitney and χ 2 tests, p < 0.05). A higher proportion of inflammatory cells (polymorphonuclear and mononuclear cells) were obtained from smokers as compared to nonsmokers, while the proportion of bacteria was similar in the 2 groups. Conclusion: The findings indicate that even after a short period of cigarette use and alcohol consumption, inflammatory alterations were detectable on exfoliative cytology of the buccal mucosa in a young group, demonstrating the usefulness of cytology for early detection in smokers. © The International Academy of Cytology.

Consumo de bebidas alcoólicas e risco nutricional em universitários do campus da Unesp - Araraquara-SP

Pós-graduação em Alimentos e Nutrição - FCFAR

Produção de cerveja com mel: características físico-químicas, energética e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise de investimentos para implantação de unidade industrial de pequeno porte de refrigerantes de acerola

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

O consumo de bebidas alcoólicas por estudantes do ensino médio e características do grupo de pares

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Errâncias e errantes: um estudo sobre a mobilidade do sujeito e o uso de bebidas alcoólicas na contemporaneidade

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização físico-química de cervejas elaboradas com mel

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid.

Uso arriscado de álcool entre escolares de duas cidades do interior do Estado de São Paulo

Alcoholic beverage and the factors associated with the consumption of this substance among teenagers worry authorities linked to education and health. This study aimed to investigate the use of risky alcohol among schoolchildren. The study was conducted in two cities in the countryside of São Paulo. Attended by 54 students of a city with 5,000 inhabitants (City A) and 53 students in a city of 35,000 inhabitants (City B). It was applied in the classroom a questionnaire for screening on the use of alcohol (AUDIT). In the results if notes that the percentage of participants who reached score above 7 points, was 25.9 % for the City A and 11.3 % for the city B. It was concluded that there was a greater frequency of students doing risky use of alcohol among students of the city with the lowest number of inhabitants, there are significant differences (p ≤ 0.001 ). Further studies are needed to identify possible variables involved in the results between the cities.

Effectiveness of different methods for the detection of binge drinking in dentistry students

The purpose of this study was to estimate the alcoholic beverage consumption among undergraduate students of a Dentistry Course and compare the effectiveness of screening methods for the detection of binge drinking. A total of 284 undergraduate students participated in the research. We used the full AUDIT and their reduced forms (AUDIT-3 and AUDIT-C). In addition, a ROC curve was created and its area was calculated. Of the students, 91.0% and 90.6% of the male and female genders, respectively, reported alcohol beverage consumption. Bing-drinking behavior occurred in 69.2% of the men and in 52.4% of the women. The 3 methods showed good discriminatory ability. For the women, there was a significant difference between the AUDIT-3 and AUDIT-C. Both the complete version of AUDIT and its reduced forms presented good discriminatory ability

Estudo longitudinal sobre a prática de aleitamento materno e fatores associados ao desmame precoce

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise energética de cerveja eleborada com mel

The objective of this study was to characterize energetically beersmade withhoney. The tests of beer production weremade withninetreatments,threecombination of the originalextract concentrations (11, 13and 15 °Brix) and threepercentagesof honeyin the wort formulation(0, 20 and 40%).The experimentwas completely randomizedwith two replications, totaling eighteenplots.Themashingprocesswas performed byinfusion, with honey added in the boiling step. After clarified, the wort had its extract contents corrected with the addition of filtered water and was inoculated withlowfermentation yeast .The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at 0 °C for 15 days, formaturation. The beers were chemically analyzed on proximate composition (moisture, protein, lipid, ash, and carbohydrate), alcohol content (% m / m) and then calculated the energy value. The results ofchemical analysis andenergetic valuesof the beerswere subjected to analysisof variance (F test) and the means werecompared byTukey testat 5% probability. The commonbeershad the lowestenergy value (31.05 to 31.95 kcal100g-1) in relation toextra(36.42 to 38.42 kcal100g-1) and strong(38.20 to 40.17 kcal100g-1) beers. Theincrease in the original extractin beerraises theircaloric values. The presenceof honeyin the formulationincreasedthe energetic valuesincommon andextrabeersand decreasedin strong.The levelsof alcohol andcarbohydratewere predominant in thebeer energetic values,beingpossible to observeadirect relation amongthese components ofbeer and theircaloric value.

Análise energética de bebida mista de extrato hidrossolúvel de soja e suco de amora

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Tratamento de caldo e tipos de fermentos sobre os componentes secundários e qualidade da cachaça de alambique

Pós-graduação em Microbiologia Agropecuária - FCAV

Consumo de alimentos de origem animal e câncer de boca e orofaringe

OBJETIVO: Avaliar a relação entre alimentos de origem animal e câncer de boca e orofaringe. MÉTODOS: Estudo caso-controle, de base hospitalar, pareado por sexo e idade (± 5 anos) com a coleta de dados realizada entre julho de 2006 e junho de 2008. A amostra foi composta por 296 pacientes com câncer de boca e orofaringe e 296 pacientes sem histórico de câncer atendidos em quatro hospitais da cidade de São Paulo (SP), Brasil. Foi aplicado um questionário semiestruturado, para a coleta de dados relativos à condição socioeconômica e aos hábitos deletérios (tabaco e bebidas alcoólicas). Para avaliação do consumo alimentar, utilizou-se um questionário de frequência alimentar qualitativo. A análise se deu por meio de modelos de regressão logística multivariada, que consideraram a hierarquia existente entre as características estudadas. RESULTADOS: Entre os alimentos de origem animal, o consumo frequente de carne bovina (OR = 2,73; IC95% = 1,27-5,87; P < 0,001), bacon (OR = 2,48; IC95% = 1,30-4,74; P < 0,001) e ovos (OR = 3,04; IC95% = 1,51-6,15; P < 0,001) estava relacionado ao aumento no risco de câncer de boca e orofaringe, tanto na análise univariada quanto na multivariada. Entre os laticínios, o leite apresentou efeito protetor contra a doença (OR = 0,41; IC95% = 0,21-0,82; P < 0,001). CONCLUSÕES: O presente estudo sustenta a hipótese de que alimentos de origem animal podem estar relacionados à etiologia do câncer de boca e orofaringe. Essa informação pode orientar políticas preventivas contra a doença, gerando benefícios para a saúde pública.

Sleep length, working hours and socio-demographic variables are associated with time attending evening classes among working college students

It is the aim of the present study to assess factors associated with time spent in class among working college students. Eighty-two working students from 21 to 26 years old participated in this study. They were enrolled in an evening course of the University of Sao Paulo, Brazil. Participants answered a questionnaire on living and working conditions. During seven consecutive days, they wore an actigraph, filled out daily activity diaries (including time spent in classes) and the Karolinska Sleepiness Scale every three hours from waking until bedtime. Linear regression analyses were performed in order to assess the variables associated with time spent in classes. The results showed that gender, sleep length, excessive sleepiness, alcoholic beverage consumption (during workdays) and working hours were associated factors with time spent in class. Thus, those who spent less time in class were males, slept longer hours, reported excessive sleepiness on Saturdays, worked longer hours, and reported alcohol consumption. The combined effects of long work hours (>40 h/week) and reduced sleep length may affect lifestyles and academic performance. Future studies should aim to look at adverse health effects induced by reduced sleep duration, even among working students who spent more time attending evening classes.