Healthy lifestyles and habits
Today we share the ebook "Lifestyles and Healthy Habits," published by IM Farmacias, with the collaboration of several SEÑ partners: Dr. Rafael Urrialde, Raúl Molero, Dr. Oriol Comas Basté, Dr. Mariluz Latorre Moratalla, Dr. Carmen Vidal Carou, Laura Arellano-García, Dr. María del Puy Portillo Baquedano, Dr. Ligia Esperanza Díaz, Dr. Ascensión Marcos Sánchez, Dr. Esther Nova Rebato, and Ir ... [»»]
HEALTHY EATING: The example of the Mediterranean diet
Within the framework of the agreement signed between SEÑ and MERCASA to collaborate on scientific contributions to the journal "Distribución y Consumo," the first article has already been published. HEALTHY EATING: The example of the Mediterranean diet Dra. Marcela González-Gross Catedrática de la Universidad Politécnica de Madrid. Presidenta de la So ... [»»]
Does precision nutrition improve obesity treatment in children and adolescents?
Precision nutrition is an approach that tailors nutrition to each person's individual characteristics. Rather than recommending the same diet for everyone, it takes into account factors such as genetics, eating habits, health status, sleep, physical activity, and even gut microbiota composition. It also considers social and emotional aspects that can influence how we eat. Personalizing nutrition b ... [»»]
Informe de la AESAN sobre la relación del cambio climático con la suficiencia alimentaria, y su impacto en el estado nutricional de la población
El cambio climático impacta la disponibilidad de alimentos al alterar ecosistemas y reducir la biodiversidad. Esto afecta cultivos, provoca desplazamiento de especies y disminuye el contenido nutricional de los alimentos. Además, favorece plagas y enfermedades que afectan la producción agrícola y ganadera. Para mitigar estos efectos, es clave adoptar sistemas agrícolas más resiste ... [»»]
Informe de la AESAN sobre la evaluación del riesgo de botulismo derivado del consumo de alimentos envasados al vacío o en atmósferas moficiadas
El riesgo de botulismo está relacionado con la formulación del alimento (pH, actividad de agua, sal y conservantes) y con la eficacia del tratamiento térmico. Por ello, suele asociarse con fallos en la esterilización de conservas. También son vulnerables los alimentos de V gama (cocinados, envasados al vacío o en atmósfera modificada y refrigerados), ya que pueden permitir el crecimiento de ... [»»]
Hidratación y aguas minerales naturales: una revisión sobre la importancia para la salud del aporte de agua y los minerales
El pasado 23 de noviembre se aceptó el artículo "Hidratación y aguas minerales naturales: una revisión sobre la importancia para la salud del aporte de agua y los minerales", elaborado por J.M. Fernández-García, O. García-Vallejo, A.M. López-Sobaler, M. Martín-Salinas, M. González-Gross y R. Urrialde. En él se analiza la relevancia de una hidratación adecuada para la salud, enfati ... [»»]
Silicon-Enriched Meat Ameliorates Diabetic Dyslipidemia by Improving Cholesterol, Bile Acid Metabolism and Ileal Barrier Integrity in Rats with Late-Stage Type 2 Diabetes
Abstract Silicon as a functional ingredient of restructured meat (RM) shows antidiabetic and hypocholesterolemic effects in a type 2 diabetes mellitus (T2DM) rat model. The present paper investigated the mechanisms involved in this cholesterol-lowering effect by studying the impact of silicon-RM consumption on bile acid (BA) and cholesterol metabolism. In addition, the main effects of cecal BA an ... [»»]
Scientific opinion on the tolerable upper intake level for vitamin E
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on the revision of the tolerable upper intake level (UL) for vitamin E. As α‐tocopherol is recognised as the only essential form of vitamin E, the Panel restricted its evaluation to α‐tocopherol. Systematic reviews o ... [»»]
Public health aspects of Vibrio spp. related to the consumption of seafood in the EU
Abstract Vibrio parahaemolyticus, Vibrio vulnificus and non‐O1/non‐O139 Vibrio cholerae are the Vibrio spp. of highest relevance for public health in the EU through seafood consumption. Infection with V. parahaemolyticus is associated with the haemolysins thermostable direct haemolysin (TDH) and TDH‐related haemolysin (TRH) and mainly leads to acute gastro ... [»»]
Availability and properties of commercially produced food products offered in European public universities: A North–South comparison
Naiara Martinez-Perez, Liv Elin Torheim, Marta Arroyo-Izaga First published: 15 March 2024 https://doi.org/10.1111/1750-3841.17022 Abstract: To date, there are no studies that have compared university food environments (FEs) with different sociocultural contexts. Therefore, we analyzed differences in the availability and properties of commerci ... [»»]
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