Aims: To evaluate risk factors for weight regain in patients undergoing bariatric surgery.Methods... more Aims: To evaluate risk factors for weight regain in patients undergoing bariatric surgery.Methods: Cross-sectional study using self-administered online questionnaire. The questionnaire asked about factors that can be associated with weight regain after bariatric surgery. Weight, height, sex, age, education, income, and nutrition appointment attendance before and after surgery were registered. Body mass index, weight loss, and loss of excess weight in the immediate postoperative period and at 6, 12, and 24 months postoperatively, as well as at the time of completing the questionnaire, were evaluated. Weight regain was evaluated according to the lowest weight achieved since surgery. The Three Factor Eating Questionnaire-21 was used to classify eating behavior into Emotional Eating, Cognitive Dietary Restraint, or Uncontrolled Eating.Results: The questionnaire was answered by 46 individuals who underwent bariatric surgery, with a mean age of 38±8.78 years and a median of three postoper...
Different therapeutic modalities for cancer trigger side effects that affect the selection of foo... more Different therapeutic modalities for cancer trigger side effects that affect the selection of food by changing dietary patterns. To evaluate changes in the diet quality of women in adjuvant treatment for breast cancer. Sociodemographic, clinical and anthropometric data of 78 women were collected. The Brazilian Healthy Eating Index Revised and its components were obtained from food frequency questionnaire applied before and after the treatment. At baseline, participants were classified according to tertiles of diet quality. The score of the Brazilian Healthy Eating Index Revised (BHEI-R) in the lowest tertile was 48.4 to 75.2 points, the second tertile was 75.7 to 81.8 points, and the upper tertile was 82.0 to 95.7 points. During treatment, of the women classified in the first tertile, 62% improved their diet score quality passing to the upper tertiles. Women classified in the second tertile, did not significantly alter the diet quality during the treatment, although 46% went to the ...
The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Glo... more The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective from World Cancer Research Fund/ American Institute for Cancer Research (WCRF/AICR), features general and special recommendations for cancer prevention. To evaluate nutritional and lifestyle characteristics of newly diagnosed women with breast cancer according to WCRF/AICR Second Report recommendations. This is a cross-sectional study with a sample of 133 women. Diet data were obtained from a food frequency questionnaire and anthropometric data by standard procedures. The characteristics of study population were evaluated in comparison with the recommendations of the WCRF/AICR Second Report. Mean age of participants was 51.6 ± 10.98 (range 28-78) years; 35% was obese and 51% had waist circumference higher than the maximum cut-off value. Regarding life style, 80% of participants were sedentary, 89% reported diet presenting energy density higher than 125 kcal/100 g, 51% rep...
To assess the effect of a nutrition education intervention on nutritional factors and oxidative s... more To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer. Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12 months. Women from Brazil who had breast cancer, divided into an intervention group (IG) (n = 18) and comparison group (n = 75). To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials. Food intake, anthropometry, and levels of lipid hydroperoxide, carbonyl proteins, reduced glutathione, and ferric reducing antioxidant power. Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment. The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in glutathione in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG. This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.
The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Glo... more The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective from World Cancer Research Fund/ American Institute for Cancer Research (WCRF/AICR), features general and special recommendations for cancer prevention. To evaluate nutritional and lifestyle characteristics of newly diagnosed women with breast cancer according to WCRF/AICR Second Report recommendations. This is a cross-sectional study with a sample of 133 women. Diet data were obtained from a food frequency questionnaire and anthropometric data by standard procedures. The characteristics of study population were evaluated in comparison with the recommendations of the WCRF/AICR Second Report. Mean age of participants was 51.6 ± 10.98 (range 28-78) years; 35% was obese and 51% had waist circumference higher than the maximum cut-off value. Regarding life style, 80% of participants were sedentary, 89% reported diet presenting energy density higher than 125 kcal/100 g, 51% rep...
Brazilian Journal of Medical and Biological Research, 2013
Immobilization, used in clinical practice to treat traumatologic problems, causes changes in musc... more Immobilization, used in clinical practice to treat traumatologic problems, causes changes in muscle, but it is not known whether changes also occur in nerves. We investigated the effects of immobilization on excitability and compound action potential (CAP) and the ultrastructure of the rat sciatic nerve. Fourteen days after immobilization of the right leg of adult male Wistar rats (n=34), animals were killed and the right sciatic nerve was dissected and mounted in a moist chamber. Nerves were stimulated at a baseline frequency of 0.2 Hz and tested for 2 min at 20, 50, and 100 Hz. Immobilization altered nerve excitability. Rheobase and chronaxy changed from 3.13 ± 0.05 V and 52.31 ± 1.95 µs (control group, n=13) to 2.84 ± 0.06 V and 59.71 ± 2.79 µs (immobilized group, n=15), respectively. Immobilization altered the amplitude of CAP waves and decreased the conduction velocity of the first CAP wave (from 93.63 ± 7.49 to 79.14 ± 5.59 m/s) but not of the second wave. Transmission electron microscopy showed fragmentation of the myelin sheath of the sciatic nerve of immobilized limbs and degeneration of the axon. In conclusion, we demonstrated that long-lasting leg immobilization can induce alterations in nerve function.
To assess the effect of a nutrition education intervention on nutritional factors and oxidative s... more To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer. Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12 months. Women from Brazil who had breast cancer, divided into an intervention group (IG) (n = 18) and comparison group (n = 75). To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials. Food intake, anthropometry, and levels of lipid hydroperoxide, carbonyl proteins, reduced glutathione, and ferric reducing antioxidant power. Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment. The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in glutathione in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG. This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.
Aims: To evaluate risk factors for weight regain in patients undergoing bariatric surgery.Methods... more Aims: To evaluate risk factors for weight regain in patients undergoing bariatric surgery.Methods: Cross-sectional study using self-administered online questionnaire. The questionnaire asked about factors that can be associated with weight regain after bariatric surgery. Weight, height, sex, age, education, income, and nutrition appointment attendance before and after surgery were registered. Body mass index, weight loss, and loss of excess weight in the immediate postoperative period and at 6, 12, and 24 months postoperatively, as well as at the time of completing the questionnaire, were evaluated. Weight regain was evaluated according to the lowest weight achieved since surgery. The Three Factor Eating Questionnaire-21 was used to classify eating behavior into Emotional Eating, Cognitive Dietary Restraint, or Uncontrolled Eating.Results: The questionnaire was answered by 46 individuals who underwent bariatric surgery, with a mean age of 38±8.78 years and a median of three postoper...
Different therapeutic modalities for cancer trigger side effects that affect the selection of foo... more Different therapeutic modalities for cancer trigger side effects that affect the selection of food by changing dietary patterns. To evaluate changes in the diet quality of women in adjuvant treatment for breast cancer. Sociodemographic, clinical and anthropometric data of 78 women were collected. The Brazilian Healthy Eating Index Revised and its components were obtained from food frequency questionnaire applied before and after the treatment. At baseline, participants were classified according to tertiles of diet quality. The score of the Brazilian Healthy Eating Index Revised (BHEI-R) in the lowest tertile was 48.4 to 75.2 points, the second tertile was 75.7 to 81.8 points, and the upper tertile was 82.0 to 95.7 points. During treatment, of the women classified in the first tertile, 62% improved their diet score quality passing to the upper tertiles. Women classified in the second tertile, did not significantly alter the diet quality during the treatment, although 46% went to the ...
The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Glo... more The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective from World Cancer Research Fund/ American Institute for Cancer Research (WCRF/AICR), features general and special recommendations for cancer prevention. To evaluate nutritional and lifestyle characteristics of newly diagnosed women with breast cancer according to WCRF/AICR Second Report recommendations. This is a cross-sectional study with a sample of 133 women. Diet data were obtained from a food frequency questionnaire and anthropometric data by standard procedures. The characteristics of study population were evaluated in comparison with the recommendations of the WCRF/AICR Second Report. Mean age of participants was 51.6 ± 10.98 (range 28-78) years; 35% was obese and 51% had waist circumference higher than the maximum cut-off value. Regarding life style, 80% of participants were sedentary, 89% reported diet presenting energy density higher than 125 kcal/100 g, 51% rep...
To assess the effect of a nutrition education intervention on nutritional factors and oxidative s... more To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer. Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12 months. Women from Brazil who had breast cancer, divided into an intervention group (IG) (n = 18) and comparison group (n = 75). To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials. Food intake, anthropometry, and levels of lipid hydroperoxide, carbonyl proteins, reduced glutathione, and ferric reducing antioxidant power. Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment. The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in glutathione in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG. This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.
The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Glo... more The Second Expert Report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective from World Cancer Research Fund/ American Institute for Cancer Research (WCRF/AICR), features general and special recommendations for cancer prevention. To evaluate nutritional and lifestyle characteristics of newly diagnosed women with breast cancer according to WCRF/AICR Second Report recommendations. This is a cross-sectional study with a sample of 133 women. Diet data were obtained from a food frequency questionnaire and anthropometric data by standard procedures. The characteristics of study population were evaluated in comparison with the recommendations of the WCRF/AICR Second Report. Mean age of participants was 51.6 ± 10.98 (range 28-78) years; 35% was obese and 51% had waist circumference higher than the maximum cut-off value. Regarding life style, 80% of participants were sedentary, 89% reported diet presenting energy density higher than 125 kcal/100 g, 51% rep...
Brazilian Journal of Medical and Biological Research, 2013
Immobilization, used in clinical practice to treat traumatologic problems, causes changes in musc... more Immobilization, used in clinical practice to treat traumatologic problems, causes changes in muscle, but it is not known whether changes also occur in nerves. We investigated the effects of immobilization on excitability and compound action potential (CAP) and the ultrastructure of the rat sciatic nerve. Fourteen days after immobilization of the right leg of adult male Wistar rats (n=34), animals were killed and the right sciatic nerve was dissected and mounted in a moist chamber. Nerves were stimulated at a baseline frequency of 0.2 Hz and tested for 2 min at 20, 50, and 100 Hz. Immobilization altered nerve excitability. Rheobase and chronaxy changed from 3.13 ± 0.05 V and 52.31 ± 1.95 µs (control group, n=13) to 2.84 ± 0.06 V and 59.71 ± 2.79 µs (immobilized group, n=15), respectively. Immobilization altered the amplitude of CAP waves and decreased the conduction velocity of the first CAP wave (from 93.63 ± 7.49 to 79.14 ± 5.59 m/s) but not of the second wave. Transmission electron microscopy showed fragmentation of the myelin sheath of the sciatic nerve of immobilized limbs and degeneration of the axon. In conclusion, we demonstrated that long-lasting leg immobilization can induce alterations in nerve function.
To assess the effect of a nutrition education intervention on nutritional factors and oxidative s... more To assess the effect of a nutrition education intervention on nutritional factors and oxidative stress during treatment of breast cancer. Nonrandomized clinical trial conducted in 2010-2011, including an evaluation at baseline and after 12 months. Women from Brazil who had breast cancer, divided into an intervention group (IG) (n = 18) and comparison group (n = 75). To increase intake of fruits and vegetables and reduce red and processed meats, via telephone and printed materials. Food intake, anthropometry, and levels of lipid hydroperoxide, carbonyl proteins, reduced glutathione, and ferric reducing antioxidant power. Chi-square, Mann-Whitney or t tests for baseline data; Wilcoxon or paired t tests for intra-group outcomes, linear regression models, and Bonferroni multiplicity adjustment. The researchers observed an increase in fruit and vegetable intake, reduction in red and processed meat intake, no change in body weight, and an increase in glutathione in the IG over the comparison group. However, after Bonferroni adjustment, only the consumption of fruits and vegetables and fruit was significantly higher in IG. This study presents improved dietary changes after a theory-driven nutrition education intervention. Although the sample size is small, it has proven to be clinically relevant.
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