Association between timing of food introduction in on first year old and the prevalence of allergies [Asociación entre el momento de introducción de alimentos en el primer año de vida y la prevalencia de alergias alimentarias]
Mauro-Martin I.S.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Bodega-Villanueva P.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Romero-Caamano E.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Mico-Moreno V.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Garicano-Vilar E.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada
Revista Espanola de Nutricion Humana y Dietetica | Year: 2014
Introduction: Food allergy is an abnormal response after ingestion of an allergen in a food where there is a proven immune mechanism. During the period of breastfeeding, infants are introducing new foods in small quantities and separately for possible allergies. All in relation to the suggested timetable for the introduction of different food groups suggested by the Spanish Agency for Food Safety and Nutrition. Our project focused on studying the possible relationship between the variability of introduction of the different food groups and the development of allergies in infant. Material and Methods: Retrospective descriptive study in an incidental sample (n = 30). It evolved into an online platform with an Ad Hoc survey, in which data was recollected on the characteristics of allergy, diet, type of birth, and introduction of food were collected. Results: Allergies were found 36% fruit, 20% egg, nuts and dairy 16% and 12%, grains, legumes, seafood and vegetables 4% respectively. 89% were breastfeeding. 78% were born vaginally. 46.2% compliance with the protocol introduction and 53.8% advance or postpone the introduction. Conclusions: The data reviewed suggest that food allergies are influenced by several factors that can influence and affect the number of allergic conditions of a particular region, so it is necessary to define these variables in studies to have greater reliability in the necessary studies performed.
San Mauro Martin I.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Mico V.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Romero E.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Bodega P.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada |
Gonzalez E.,Grupo de Investigacion GENUA Genomica Nutricional Aplicada
Nutricion Clinica y Dietetica Hospitalaria | Year: 2013
Introduction: Cancer is the main cause of death in Spain and is therefore a priority health problem. It is known that nutrition is associated with the incidence ofcancer and can also be an important factor for treatment. It is essential to give the role nutrition it deserves, to perform optimal treatment of disease and maximize the chance of cure. Aim: evaluate the suitability and prevalence of nutritional advice given on cancer in different institutes in Spain. Methods: A descriptive, observational, retrospective study. Was performed using a questionnaire Ad hoc on one incidental sample in patients with cancer from 3 regions from Spain. The variables studied were focused on information about their nutritional treatment, their social and health characteristics, as well as intervention and progress of each participant. Results: The study sample of 17 patients with difference types of cancer, who underwent surgery, chemotherapy, radiotherapy and / or hormone therapy. Ten of them had effects and only 2 participants received appropriate advice for symptoms. From the sample, 82.35% had not previous nutritional assessment, only 5.88% was the exclusive nutritional consultant and only 29.41 % received any general food advices. Discussion: The effectiveness of nutritional recommendations on the development and quality of life of cancer patients has been demonstrated by several studies. Malnutrition and weight loss are common problems in these patients and can cause complications during illness. It is therefore very important to assess correctly the nutritional status of the patient in order to make timely nutrition intervention, adapted to needs, likes and symptomatology. Which is mostly not identified in our sample. Conclusion: The assessment, treatment and monitoring of nutritional status is very important to cancer patients. But it is itself a complex job that requires much time and dedication, and that must be manage by specialized teams of nutrition with a high training in oncology.