Resumo Foi avaliado o consumo de fibras alimentares no Brasil e sua relação com a ingestão de alimentos ultraprocessados. Foram utilizados dados de consumo alimentar, via registro alimentar de 24 horas, com indivíduos de idade ≥10 anos (n=34.003) oriundos da Pesquisa de Orçamentos Familiares 2008-2009. Os alimentos foram divididos em grupos: in natura ou minimamente processados, ingredientes culinários processados, processados e ultraprocessados, estimando-se sua contribuição para o consumo de fibras. Verificou-se a relação entre quintos de consumo de ultraprocessados (avaliado pelo % do total de energia consumida) e teor médio de fibras na dieta (g/1.000kcal), e a prevalência de inadequação no consumo de fibras. Alimentos in natura ou minimamente processados apresentaram densidade de fibras significativamente maior do que os ultraprocessados e corresponderam à majoritária contribuição percentual de fibras na dieta, notavelmente a partir do arroz e feijão. Indivíduos do maior quintil de consumo de ultraprocessados tiveram 1,5 vez mais chance de apresentar ingestão de fibras inadequada. O consumo de ultraprocessados impactou negativamente na ingestão de fibras. Reduzir o consumo desses alimentos pode trazer benefícios à qualidade da dieta brasileira.

Abstract The consumption of dietary fiber in Brazil and its relationship with the intake of ultra-processed foods was evaluated. The analysis used food consumption data, with a 24-hour food record of residents aged ≥10 years (n=34.003) from the 2008-2009 Family Budgets Survey. The food products were divided into groups: in natura or minimally processed ingredients; processed culinary ingredients; processed and ultra-processed ingredients. The contribution of each food group and selected subgroups to the total fiber intake, the relation between quintiles of ultra-processed foods (evaluated by the % of total energy intake), average dietary fiber content (g/1,000kcal), and the prevalence of inadequate fiber consumption, was estimated. In natura or minimally processed foods revealed significantly higher fiber density than ultra-processed foods and corresponded to the majority percentile contribution of dietary fiber, notably derived from rice and beans. Individuals in the largest quintile of ultra-processed consumption were 1.5 times more likely to ingest inadequate fiber intake. The consumption of ultra-processed foods had a negative impact on fiber intake. Reducing the consumption of these foods can bring benefits to the quality of the Brazilian diet.

Abstract The consumption of dietary fiber in Brazil and its relationship with the intake of ultra-processed foods was evaluated. The analysis used food consumption data, with a 24-hour food record of residents aged ≥10 years (n=34.003) from the 2008-2009 Family Budgets Survey. The food products were divided into groups: in natura or minimally processed ingredients; processed culinary ingredients; processed and ultra-processed ingredients. The contribution of each food group and selected subgroups to the total fiber intake, the relation between quintiles of ultra-processed foods (evaluated by the % of total energy intake), average dietary fiber content (g/1,000kcal), and the prevalence of inadequate fiber consumption, was estimated. In natura or minimally processed foods revealed significantly higher fiber density than ultra-processed foods and corresponded to the majority percentile contribution of dietary fiber, notably derived from rice and beans. Individuals in the largest quintile of ultra-processed consumption were 1.5 times more likely to ingest inadequate fiber intake. The consumption of ultra-processed foods had a negative impact on fiber intake. Reducing the consumption of these foods can bring benefits to the quality of the Brazilian diet.

Resumo Foi avaliado o consumo de fibras alimentares no Brasil e sua relação com a ingestão de alimentos ultraprocessados. Foram utilizados dados de consumo alimentar, via registro alimentar de 24 horas, com indivíduos de idade ≥10 anos (n=34.003) oriundos da Pesquisa de Orçamentos Familiares 2008-2009. Os alimentos foram divididos em grupos: in natura ou minimamente processados, ingredientes culinários processados, processados e ultraprocessados, estimando-se sua contribuição para o consumo de fibras. Verificou-se a relação entre quintos de consumo de ultraprocessados (avaliado pelo % do total de energia consumida) e teor médio de fibras na dieta (g/1.000kcal), e a prevalência de inadequação no consumo de fibras. Alimentos in natura ou minimamente processados apresentaram densidade de fibras significativamente maior do que os ultraprocessados e corresponderam à majoritária contribuição percentual de fibras na dieta, notavelmente a partir do arroz e feijão. Indivíduos do maior quintil de consumo de ultraprocessados tiveram 1,5 vez mais chance de apresentar ingestão de fibras inadequada. O consumo de ultraprocessados impactou negativamente na ingestão de fibras. Reduzir o consumo desses alimentos pode trazer benefícios à qualidade da dieta brasileira.

Abstract Background Resistance training is effective in cardiac rehabilitation; however, it is conventionally performed using free weights or machines, which can pose logistic challenges to patients with restricted mobility. For its ease of access and cost-effectiveness, elastic tubing is a particularly appealing alternative, but it remains underutilized for this purpose. Objective To evaluate muscle strength, functional capacity, aerobic capacity, and quality of life in patients with heart disease in phase II of cardiovascular rehabilitation after a resistance training intervention based solely on elastic tubing. Methods Thirteen patients with heart disease (age 63.33±10.80 years) trained with elastic tubing twice weekly for 6 weeks, with progressive load increase every 15 days. The following muscle groups were evaluated and trained: shoulder abductors and flexors, elbow flexors, and knee flexors and extensors. Muscle strength was evaluated using a dynamometer; functional capacity, with a 6-minute walk test and cardiopulmonary exercise test; and quality of life, using the SF-36 questionnaire. Data normality was assessed using the Shapiro–Wilk test. The paired Student’s t-test was used for comparisons before and after training, at a significance level of <5%. Results There were significant differences in muscle strength (except for elbow flexion) and functional capacity (485.5 ± 123.3 vs 578.7 ± 110.5; p=0.0399) after the intervention. No statistical differences were found in cardiorespiratory fitness or quality of life. Conclusions Short-term resistance training with elastic tubing improved peripheral muscle strength and functional capacity in patients with heart disease, and should be encouraged for this population. (Int J Cardiovasc Sci. 2020; xx(x):xxx-xxx)

Abstract Background Resistance training is effective in cardiac rehabilitation; however, it is conventionally performed using free weights or machines, which can pose logistic challenges to patients with restricted mobility. For its ease of access and cost-effectiveness, elastic tubing is a particularly appealing alternative, but it remains underutilized for this purpose. Objective To evaluate muscle strength, functional capacity, aerobic capacity, and quality of life in patients with heart disease in phase II of cardiovascular rehabilitation after a resistance training intervention based solely on elastic tubing. Methods Thirteen patients with heart disease (age 63.33±10.80 years) trained with elastic tubing twice weekly for 6 weeks, with progressive load increase every 15 days. The following muscle groups were evaluated and trained: shoulder abductors and flexors, elbow flexors, and knee flexors and extensors. Muscle strength was evaluated using a dynamometer; functional capacity, with a 6-minute walk test and cardiopulmonary exercise test; and quality of life, using the SF-36 questionnaire. Data normality was assessed using the Shapiro–Wilk test. The paired Student’s t-test was used for comparisons before and after training, at a significance level of <5%. Results There were significant differences in muscle strength (except for elbow flexion) and functional capacity (485.5 ± 123.3 vs 578.7 ± 110.5; p=0.0399) after the intervention. No statistical differences were found in cardiorespiratory fitness or quality of life. Conclusions Short-term resistance training with elastic tubing improved peripheral muscle strength and functional capacity in patients with heart disease, and should be encouraged for this population. (Int J Cardiovasc Sci. 2020; xx(x):xxx-xxx)

This paper deals with the post fire behavior of hybrid nanocomposites under dynamic loadings. A series of tests were performed to investigate how nanoparticles (i.e. nanoclay and graphene nanosheets) affect the post-fire overall composite behavior. Carbon fiber/epoxy-nanoclay and carbon fiber/epoxy-graphene nanosheets were manufactured. The nanoparticles employed were Cloisite 30B nanoclay, and surface modified graphene nanosheets. The epoxy system used was RemLam M/HY956. The nanocomposites were made using ultrasonic mixer for nanoparticle dispersion in acetone followed by a shear mixing of acetone/nanoparticle/hardener. The following steps involved degassing, the addition of resin to the mixture and, the hand lay-up with vacuum assisted cure. Thermo gravimetric analysis (TGA) indicates an average decrease on peak mass loss around 41% with the addition of small amount of nanoparticles. The sample plates were exposed to a heat flux of 800 kW.m-2 for a period up to 120 seconds. The post-fire low velocity impact tests indicated the impact resistance degraded as a function of heat exposure. However, the addition of nanoclay leads to an increase on impact peak force of 11.69%. The carbon oxidation could be the main cause of the increase on impact peak load is lower than expected, only 6.72%. The model predictions are overestimated by approximately 8%. Even though, it can be a good tool for composites design.