Association of socioeconomic stratification with plasmatic markers of lipoperoxidation and antioxidants in Venezuelan school-age children.

Objetive: To establish association between socioeconomic status and plasmatic markers of lipoperoxidation and antioxidants in Venezuelan school-age children from the middle-class and in critical poverty.

Methods: Cross-sectional study with a sample of 114 school-age children (aged 7-9). The socioeconomic status, dietary intake of macro and micro-nutrients, weight, height, lipid profile, indicators of lipid peroxidation and enzymatic and non-enzymatic antioxidants were determined.

[Reference values of fats for the Venezuelan population].

The present work is a review of the available intormation in the scientific literature in food and human nutrition related to fats and oils, in order to bring a range of guidance on nutritional requirements in pregnancy, infancy, childhood and adulthood, in improving the health and nutritional well-being. Topics include: Characteristics of fatty acids, nomenclature, requirements and recommendations regarding their consumption and its impact on the health situation in Venezuela and recommendations. We present recommendations for total fat requirements and the different fatty acids for different age groups and biological conditions.

[Changes in the content of plasma lipoproteins in persons subjected to diets prepared with sunflower oil alone or mixed with palm olein].

We analyzed in 31 subjects, regular guests of the University food service of the Central University of Venezuela (UCVFS), in Caracas, the effects of replacing sunflower oil, commonly used in the preparation of meals, by a mix of sunflower oil and palm olein 70/30 (v/v) respectively. Plasma concentrations of total cholesterol, low and very low density lipoproteins were not changed after 40 days of the substitution. On the contrary, concentrations of high density lipoprotein and total triglycerides increased.

[Comparative study of the consumption of virgin olive oil or seje on lipid profile and oxidation resistance of high density lipoprotein (HDL) of rat plasma].

We compared the effect of the consumption of seje oil (Oenocarpus bataua), with that of olive oil, on plasma lipids and susceptibility in vitro to oxidation of high density lipoprotein (HDL) in the rat. Two groups often male Sprague Dawley rats were fed ad libitum, for a lapse of eight week, with a purified diets with 10g de seje oil or olive oil/100 g of diet (GS y GO respectively). The animals were exsanguinated at the end of the experimental after a 14 hour fast.

[Fatty acids in mature breast milk from low socioeconomic levels of Venezuelan women: influence of temperature and time of storage].

Fatty acids in mature breast milk from low socioeconomic levels of Venezuelan women: influence of temperature and time of storage. Breast milk is the main food in infants from birth until six months old. It is important to know if precarious life conditions could limit some nutrients in mother's milk.

[Is brown adipose tissue a store of long chain polyunsaturated fatty acids during postnatal developing brain?].

Mammals along their early postnatal period develop a substantial amount of a very active brown adipose tissue (BAT). Through this work we explored the possibility that BAT may function as a long chain polyunsaturated fatty acids reservoir (LC-PUFA) during the rapid growth of brain structures. In new born rats 1, 6, 12 and 20 days old, we analyzed fatty acid percentage of triglycerides (TG) and phospholipid fractions, and the absolute amount of TG.

[Changes in of plasma lipoproteins after the use of palm oil in the diet of a group healthy adults].

Unlabelled: Although saturated fat acids have long known to have harmful effects on cholesterol and triacylglycerides levels in blood, new concepts have emerged form recent research on this matter. The purpose of this study was to know the effect of the consumption of palm olein on triacylglycerides and cholesterol levels as well as lipoprotein fractions in the blood plasma of healthy individuals from both sexes.

Materials And Methods: Different types of fats were administered for 12 weeks to 60 subjects, 45 male, 15 female, between 19 and 45 years of age, who were divided into three groups: the mix group (MG) was administered oil, margarine, and mayonnaise prepared with 50% olein; the olein group (OG) consumed fats prepared with 100% olein; and the control group (CG) consumed regular fats of customary use by the population.