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PubMed | Complutense University of Madrid and Centros de Investigacion en Nutricion y Salud..
Type: Journal Article | Journal: Nutricion hospitalaria | Year: 2014

Gluten is a glycoprotein present in some cereals. The incidence of disorders related to gluten, including the EC, is increasing, even pathologies far from an etiology or treatment with GF D.Review the scientific literature related to the ingestion of gluten and pathogenesis of different diseases.A literature search in major scientific database.We obtained from the following diseases, gluten ataxia, multiple sclerosis, autism spectrum disorder, schizophrenia, attention deficit hyperactivity disorder, depressive disorders, headaches, irritable bowel syndrome, fibromyalgia, dermatitis herpetiformis and epilepsy, studies in which either a determination of gliadin was refered or a treatment, with/without gluten, was applied and evaluated.The ingestion of gluten seems to be related to disease, when there is no EC, SGNC or wheat allergy. Suspicions about the benefit of GF D as a complementary treatment is borne in semi-clinical trials and cohorts, either as a causal factor in the pathogenesis, or improvement of symptoms.


San Mauro Martin I.,Centros de Investigacion en Nutricion y Salud | Cevallos V.,Centros de Investigacion en Nutricion y Salud | Pina Ordunez D.,Centros de Investigacion en Nutricion y Salud | Garicano Vilar E.,Centros de Investigacion en Nutricion y Salud
Nutricion Hospitalaria | Year: 2016

Introduction: There are frequent changes in the supply of female child population, especially in aesthetic sports athletes by pressure to maintain a body. Objectives: The aim was to evaluate nutritional, anthropometric and weight perception aspects of girls who perform rhythmic gymnastics. Methods: 25 gymnast girls were compared to 25 control girls (control). Anthropometric assessment was done by ISAK protocol and nutrition through a seven-day dietary record; as well as a quantitative and qualitative assessment of dietary intake by the DIAL software. Nutritional assessment was performed using a seven days dietary record. A quantitative and qualitative assessment of food intake was conducted, using DIAL software. An ad hoc questionnaire to assess their perception of weight was completed. Results: Anthropometric data showed no signifi cant differences between the study groups except for skinfolds and fat percentage, which was statistically lower in gymnast girls. Energy intake (1,413 ± 283 kcal/day) of gymnasts was lower than recommended by the Food and Nutrition Board, according to their age. Distribution of macronutrients was in the range of normal values (10-30% proteins, 45-65% carbohydrates, 20-35% fat). 32% of gymnasts and 36.4% of control girls felt they should weigh less. Conclusion: Considering the activity carried out by gymnasts, their energy requirements should conform to it, as this will contribute to their development and growth, and also to better perform their activity. Gymnasts’ food consumption is far from a balanced diet. No different behaviors were observed in the perception of weight between the two groups. © 2016, Grupo Aula Medica S.A. All rights reserved.


San Mauro Martin I.,Centros de Investigacion en Nutricion y Salud | Mendive Dubourdieu P.,Centros de Investigacion en Nutricion y Salud | Paredes Barato V.,Centros de Investigacion en Nutricion y Salud | Garicano Vilar E.,Centros de Investigacion en Nutricion y Salud
Nutricion Hospitalaria | Year: 2016

Introduction: Tradition and assiduity with which spicy foods are consumed play a very important role in the taste and tolerance of spicy. Objectives: We sought to study whether the taste for spicy is inherited from generation to generation, or if it is learned by culture and what factors make it happen or not (tastes of the father and mother, family food culture, introduction of spicy food during pregnancy and lactation, genetics, etc). Methods: A survey was conducted in 515 participants from three continents, in three languages (Spanish, English and Chinese) to fill on internet. Questions referred to their taste for spicy foods and their tolerance, spicy foods used, at what age they began to consume it, if their father or mother likes spicy food, and if their mother consumed it during pregnancy and/or lactation. Results: There is statistically significant difference between the taste for spicy and sex (p < 0.001), tolerance (p < 0.001), and only in females, the mothers taste for spicy (p < 0.001) consumption during pregnancy (p < 0.001) and breastfeeding (p = 0.005) and the fathers taste for spicy (p = 0.003). There is a correlation between the continent of residence (p = 0.007) and birth (p = 0.012) and tolerance to spicy foods. Conclusion: The influence of parents, gender and body composition were related to different tastes and tolerances. © 2016, Grupo Aula Medica S.A. All rights reserved.


Mauro-Martin I.S.,Centros de Investigacion en Nutricion y Salud | Garicano-Vilar E.,Centros de Investigacion en Nutricion y Salud
Revista Espanola de Nutricion Humana y Dietetica | Year: 2015

There is growing interest in meeting nutritional tools available to professionals to manage the modulation of the human immune system. This literature review focuses on the potential beneficial effects on the immune system attributed to β-glucans composed of Pleurotus ostreatus products and/or vitamin C. It shows the results obtained in different studies with the intake of these components on the immune system and the specific effect on immune markers as interleukins, lymphocytes, Natural Killer cells, and leukocytes. Serving not only the mechanisms but to experiences in in vitro and in vivo models (animal and human). Both vitamin C and β-glucans appear to show efficacy on the immune system in several studies, especially administered together, but more research is needed.


Mauro-Martin I.S.,Centros de Investigacion en Nutricion y Salud | La Aleja J.O.-G.,Centros de Investigacion en Nutricion y Salud | Garicano-Vilar E.,Centros de Investigacion en Nutricion y Salud | Cadenato-Ruiz C.,Centros de Investigacion en Nutricion y Salud | And 10 more authors.
Revista de Neurologia | Year: 2016

Introduction. Intellectual disability refers to substantial limitations in intellectual functioning, affecting 0.7-1.5% of the population. People with intellectual disability have higher rates of obesity, since caloric values and nutritional status, are deficient. Aims. To determine the nutritional habits, analyze the effectiveness of nutritional education and evaluate the possible effect of improvement introducing exercise and nutrition workshops, in a group of people with intellectual disability. Patients and methods. Clinical, nutritional and anthropometric (weight, height, body mass index, body fat, waist circumference) assessment was conducted in 47 patients. An ad hoc survey was designed in which exercise habits, medical and dietary history, record of 72 hours (including 2 weekdays and 1 weekend) and the adherence to Mediterranean diet data were collected. The workshops of exercise and nutrition counted with a structure of theoretical-practical explanation and games. Results. 76.1% presented weight excess at baseline. After the intervention values of total body fat (–0.94 ± 4.4%) and visceral fat (–0.86 ± 2%), weight (–0.4 ± 3.3 kg) and body mass index (–0.2 ± 1.6 kg/m2) decreased, more in women than in men. 60.5% of subjects did not meet a high adherence to the Mediterranean diet. After nutritional intervention, a significant difference (p ≤ 0,001) was observed in the KidMed score. The workshop of physical activity had positive effects on the anthropometry of subjects. Conclusions. Both the intake and the prevalence of obesity in this group of people are inadequate. Nutritional education and physical exercise workshops are useful for working with this group, achieving significant changes to prevent obesity and improve their health. © 2016 Revista de Neurología.


Mauro-Martin I.S.,Centros de Investigacion en Nutricion y Salud | Garcia-Angulo B.,Centros de Investigacion en Nutricion y Salud | Fajardo D.,Centros de Investigacion en Nutricion y Salud | Garicano-Vilar E.,Centros de Investigacion en Nutricion y Salud
Revista Espanola de Nutricion Humana y Dietetica | Year: 2015

Introduction: In women's soccer, meeting the nutritional requirements could have a positive impact on athletic performance. The aim of this study was to analyze dietary intake and body composition (CC), proving their relationship with athletic performance. Material and Methods: Observational, descriptive, prospective, and correlational study performed on 17 players from Torrelodones C.F., a semi-professional team in Madrid. Weight and height were measured and the body mass index (IMC) was calculated. The CC was determined by bioelectrical impedance analysis (BIA). Dietary intake was analyzed through a weekly food registry (assessed with the program DIAL) and the KIDMED test. The maximum volume of oxygen (VO2 max) was determined by the Course-Navette test and the rating of perceived effort test (PSE) was also taken. Results: IMC was 22.80±2.9kg/m2, fat mass was 24.51±5.5% and lean mass 43.6±2.9kg. Energy intake was 1901±388 kcal. The contribution of carbohydrates accounted for 40.3±5.6%, protein 15.9±3.29%, and fat 41.8±4.1% of total kcal. There was an inverse relationship between IMC and weight, and VO2 max values. There was a significant weight loss after training (p=0.003) and after the match (p=0.008). Conclusions: Player's diet was inadequate, not corresponding nutrient intake with their requirements, despite training in a semi-professional team. Because of the importance that nutrition plays in competition and athletic performance, investigations should continue working on an appropriate recommendation for this collective.

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