Biomedical subjects

M E Quintas

Publications and source records attributed to M E Quintas.

25 records · Page 2Linked to original sources

PubMed1997

Influence of the number of meals taken per day on cardiovascular risk factors and the energy and nutrient intakes of a group of elderly people.

The aim of this investigation was to analyse the influence of the number of meals per day on a range of cardiovascular risk factors and on the energy and nutrient intakes of a group of elderly people. The participants in this study were 150 elderly people (64 men and 86 women) from Madrid. Food intake was followed over a period of 5 days. "Precise individual weighing" was used to determine the intake of institutionalized subjects (n = 58) whilst "food intake records" were used to register the same for independent subjects (n = 92). The nutrient and energy intake of the studied population was then determined from these data. The number of meals taken was also recorded. Serum cholesterol and triacylglycerol levels were determined using enzymatic methods. In this population, the meal most frequently omitted was breakfast. No subject took only one meal per day, though 7.4% took only two. 56.6% took three meals and 36% took four. No subject took more than four meals per day. As the number of meals taken increased, so too the covering of theoretical energy expenditure, and the intakes of a range of nutrients became closer to those recommended e.g. proteins, fibre, vitamin C, thiamin, riboflavin, calcium, magnesium and iodine. As the number of meals taken per day increased, carbohydrate intake (in g/1000 Kcal and as % of energy) also increased, and approached recommended levels more closely. As observed in other studies, blood cholesterol levels were seen to be negatively correlated with increasing number of meals (r = -0.2297, p < 0.05). Further, those subjects who distributed their food intake more evenly throughout the day showed lower serum cholesterol (p < 0.05). VLDL-cholesterol (p < 0.05) and triacylglycerol levels (p < 0.05). The results favour the distribution of energy intake over the day as a method of improving nutritional status and as a factor that might improve blood lipid profiles.

Aged↗

PubMed1996

Associations between obesity, breakfast-time food habits and intake of energy and nutrients in a group of elderly Madrid residents.

OBJECTIVE: The objective of this study was to gain more knowledge about the breakfast habits of different groups of elderly people and to investigate the differences in breakfast habits between overweight and normal weight elderly subjects. METHODS: A study was made of the food preferences, dietary habits and the intake of energy and nutrients at breakfast in a group of 122 elderly Spanish people (65 men and 57 women) aged 75.7+/-8.7 years. Study participants were divided into two groups: overweight and obese subjects (O) with a body mass index (BMI)>or=25 kg/m2 (58% of the population), and normal weight subjects (NW) with a BMI<25 kg/m2 (42% of the population). The members of each group were further divided into subgroups according to age (>or=80 years of age (Y) and<or=79 (Z)), to determine if this factor gave rise to any differences in breakfast habits or modified existing differences between NW and O subjects. RESULTS: NW subjects more frequently indicated a preference for fruit (Y), juices (Y) and bread (Y and Z) as breakfast foods, and showed less preference for churros (Y) (a traditional Spanish breakfast fritter) than did O subjects. NW subjects consumed more varied breakfasts, taking both a greater number of foods and more groups of foods. They also spent a longer time eating their breakfasts and consumed greater quantities of food than did O subjects. The breakfasts of NW subjects covered a higher percentage of their theoretical energy expenditure and provided greater contributions of fiber, vitamin E and iron to meet recommended intakes than did those of O subjects. Age did not produce any statistically significant differences in subjects' breakfast habits. CONCLUSION: The shorter length of time spent eating breakfast, the consumption of smaller quantities and less varied diets and the different composition of NW and O breakfasts, could indicate the existence of less healthy breakfast habits among overweight and obese subjects. It is also possible that less adequate breakfast habits contribute to the appearance and further development of obesity.

Aged↗

PubMed1996

Differences in breakfast habits between institutionalized and independent elderly Spanish people.

An investigation was made into the breakfast habits of 150 elderly people between 65 and 95 years of age. The food intake of 58 institutionalized subjects was followed by means of "precise individual weighing of food". The food intake of 92 subjects living independently was followed using a prospective method involving the keeping of a "weighed food record". For all subjects the study lasted 5 consecutive days including a Sunday. Institutionalized subjects spent more time at breakfast (p < 0.01 in women) and the food they consumed was more varied, both in terms of number of foods (p < 0.001) and food groups (p < 0.001). Their breakfasts included more fruit (P < 0.001), fibre (P < 0.05 in women) and vitamin A (P < 0.01) than those of independent subjects, 7% of whom took no breakfast at all with a further 8% consuming only a glass of milk or fruit juice. 62.7% of independent and 43.1% of institutionalized subjects consumed an inadequate breakfast (i.e. their breakfasts provided less than 20% of their energy expenditure). The breakfasts of institutionalized subjects contained a greater percentage of their total daily intake of carbohydrates (P < 0.001 in women), fibre (P < 0.01 in women), thiamine (p < 0.05 in women), vitamin B12 (p < 0.05 in women, p < 0.001 in men), vitamin D (p < 0.01 in women) and magnesium (p < 0.05 in women). Given the importance of breakfast in the maintenance of a satisfactory nutritive condition, these results suggest that both qualitative and quantitative improvements of elderly people's breakfasts are required. Residing at an old people's home seems to improve the quality of breakfast consumed, especially for elderly women.

Aged↗

PubMed1996

[Food, energy and nutrient intake at breakfast in a group of elderly persons. Most common problems and differences related to body mass index].

A study was made of the dietary habits and intake of energy and nutrients of 127 elderly people aged between 65 and 95 (60 men and 67 women). The method employed involved the recording of food consumption over a period of five days. Subjects were divided into two groups according to body mass index: those who were overweight or obese (0) (BMI > or = 25 Kg/m2), who made up 60% of the experimental population, and those with normal bodyweight (NW) (BMI < 25 Kg/m2) (40%). The percentage of subjects who took no breakfast was somewhat higher amongst members of group 0 (5.6% compared to 3.9% of NW subjects). Further, the breakfast of 0 subjects was less varied, smaller and contributed less to daily energy intake and the covering of theoretical energy expenditure than did the breakfasts of NW subjects. 0 subjects also took less time over their breakfasts. More than half (58.8%) of NW subjects took what might be considered a satisfactory breakfast, i.e. this meal provided more than 20% of the total energy intake. Only 29.6% of 0 subjects took breakfasts of similar energetic value. NW subjects consumed greater quantities of sugars and fruits at breakfasts and also more carbohydrates, fibre, vitamin E and iron than did 0 subjects. The shorter length of time spent at breakfast by 0 subjects, their consumption of smaller and less varied breakfasts and the composition of the same, could indicate the existence of less healthy breakfast habits amongst the overweight and obese. This could be the reflection of inadequate food habits all round, or be a conditioning factor prompting 0 subjects to make poorer food choices for the rest of the day. Though some people omit breakfast in an attempt to control their weight, this is probably an inadvisable practice. The control of bodyweight might be more efficiently accomplished by taking an adequate breakfast and better distributing total calorie intake across the day, avoiding its concentration into one or two meals.

Aged↗

PubMedDate not supplied

[Iron supplementation during pregnancy. Standards and alternatives].

The requirements of iron during gestation are very high and it is difficult to meet them, especially in women who go into a pregnancy with an exhausted storage of the mineral. In industrialized societies there is controversy regarding the usefulness or lack of supplementation. In some cases one recommends a routine iron supplementation during the second half of the pregnancy, in order to improve the situation of all women. Another tendency, keeping in mind the increased capacity for absorption seen during the gestation, is the selective supplementation of iron only after assessing the situation of the pregnant woman. A third alternative that may be useful in the future is that of monitoring the iron status (during the pregnancy and during the entire fertile period of the entire female population), increasing the consumption of foods that are rich in iron (meat, fish, fortified cereals), improving the bioavailability of the ingested iron (drinking orange juice with the meal or eating meat), and using weekly supplements of iron rather than daily supplements, as the former type of supplementation has an effect that is similar to that seen with a daily supplementation, and lacks many of the side effects of this (noncompliance with the standard, gastrointestinal trouble, decreased absorption of other nutrients).

Anemia, Hypochromic↗

PubMedDate not supplied

[Relationship between the number of daily meals and the energy and nutrient intake in the elderly. Effect on various cardiovascular risk factors].

The metabolic consequences of the consumption of a diet depend, in part, on the frequency and distribution of meals. The aim of the present study was to examine the number of meals taken per day by elderly persons, and to analyse the relationship between the number of meals per day on the intake of energy and nutrients, the incidence of obesity/overweight, and different cardiovascular risk factors. Food intake was monitored for five consecutive days using 'precise individual weighing' for institutionalised subjects (n = 58), and by means of a 'food intake record' for independent subjects (n = 92). The number of meals taken per day was recorded, along with anthropometric data, blood pressure and serum lipid and lipoprotein levels. No subject took only one meal per day, 7.3% took two, 56.7% took three, 33.3% took four and 2.7% took five. Only 10% of subjects took a mid-morning meal. Breakfast and merienda (a light evening snack) were the meals most frequently omitted. A positive, significant relationship was found to exist between the number of meals taken per day and the intake of fibre (r = 0.2737), thiamin (r = 0.1671), pyridoxine (r = 0.2060), magnesium (r = 0.2423) and the percentage of energy provided by carbohydrates (r = 0.2144). Women subjects who took 2-3 meals per day showed greater body mass indices and a greater proportion were overweight/obese compared to those who took 4-5 meals per day. Subjects who took 4-5 meals per day showed higher levels of HDL-cholesterol and lower levels of LDL-cholesterol/HDL-cholesterol and cholesterol/HDL-cholesterol than did those who took fewer meals per day. Inverse, significant relationships were also found between the number of meals per day and serum cholesterol (r = 0.2297) and LDL-cholesterol levels (r = 0.1984). Taking into account energy and nutrient intakes, the incidence of obesity/overweight and serum lipid and lipoprotein levels, the consumption of 4-5 meals per day would seem more advisable for the elderly than the taking of fewer meals.

Aged↗

PubMedDate not supplied

[Dietary cholesterol as a conditioner of ingestion of other nutrients and various blood parameters in young women].

The aim of the study was to determine the effects of cholesterol intakes of greater (HC) or less than 300 mg/day (LC) (the upper advisable limit for the control of cholesterolaemia and the risk of cardiovascular disease) on a range of blood parameters, and to determine any influence such intakes might have on the consumption of food, energy and nutrients. The study subjects we one hundred and thirty young women. Food intake was determined using a 7-day dietary record (including a Sunday). A range of serum lipid parameters, and haematological and biochemical indicators of iron status were also determined. The percentage discrepancy between observed energy intake and theoretical energy expenditure was greater amongst LC subjects (9.7 +/- 18.8% compared to 5.5 +/- 24.4% in HC subjects) (P < 0.05). Analysis of covariance was therefore performed with respect to the degree of underestimation/overestimation of intake. The comparison of the adjusted means showed that HC subjects consumed greater quantities of eggs and meat and less alcohol, than did LC subjects. HC subjects also showed greater intakes of protein, carbohydrates, total fats, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, cholesterol, riboflavin, niacin, folic acid, vitamin E, zinc and iron. At blood level, HC subjects showed greater quantities of red blood cells, haemoglobin and HDL cholesterol. No significant differences were seen between LC and HC subjects for the remaining blood and biochemical parameters investigated. The development of criteria for the greatest protection against cardiovascular disease whilst maintaining good nutritive condition, is the subject of studies soon to be commenced. Women may need different advice to men, owing to their greater need of iron. Greater quantities of foods rich in haem iron, such as meat and fish, might be appropriate for the female population.

Adult↗