Adriana Blanco-metzler - Academia.edu (original) (raw)
Papers by Adriana Blanco-metzler
Revista chilena de nutrición, Feb 1, 2024
medRxiv (Cold Spring Harbor Laboratory), May 23, 2024
Revista de biologia tropical, 1995
Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture... more Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p < 0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked and uncooked samples, but there were differences (p < 0.05) among races concerning the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8%; palmitic acid, 30.5 to 40.3%; linoleic acid, 11.2 to 21.1%; palmitoleic acid, 5.7 to 7.1%; linoleic acid, 1.5 to 5.5%; and stearic acid, 1.7 to 2.4%.
l'utilisation, la distribution et la reproduction sans restriction, pourvu que le mérite de la cr... more l'utilisation, la distribution et la reproduction sans restriction, pourvu que le mérite de la création originale soit adéquatement reconnu.
PLOS ONE
Excessive salt and sodium intake are strongly associated with high blood pressure and increased r... more Excessive salt and sodium intake are strongly associated with high blood pressure and increased risk of cardiovascular disease. High blood pressure in turn is the main risk factor for the global burden of morbidity and mortality. The prevalence of this disease in the adult population of Costa Rica in 2018 was 37.2%. Costa Rica has limited information on the economic costs for the public health system and related of the prevalence of this type of disease mediated by dietary factors such as salt intake. Objective: to estimate the economic benefits for the public health system related to salt reduction in Costa Rica for the year 2018. Methodology: estimation of the economic benefits for the public healthcare costs and productivity losses associated to reducing the per capita salt consumption of Costa Ricans to 5g/day, including the estimation of the Years of Life Productive Lost and of the direct costs on consultations, hospitalizations, and medications for the Costa Rica Social Securi...
Nutrients
Excess dietary sodium is a global public health priority, particularly in low- and middle-income ... more Excess dietary sodium is a global public health priority, particularly in low- and middle-income countries where rates of hypertension and cardiovascular disease are high. The International Development Research Centre funded a research consortium of five Latin American countries (LAC) to inform public health policy for dietary sodium reduction (2016–2020). The objective of this study was to determine the outcomes of this funding on short-term (e.g., research, capacity building) and intermediary outcomes (e.g., policies). A summative program evaluation was conducted, using a logic model and multiple data sources including document review, surveys and interviews. Researchers from Argentina, Costa Rica, Brazil, Peru and Paraguay produced a significant amount of scientific evidence to guide decision making on sodium policy related to its content in foods, consumer behaviors (social marketing), and the health and economic benefits of dietary reduction. A substantive number of knowledge t...
Journal of Human Hypertension
Se efectuó un diagnóstico en las instituciones nacionales que generan y utilizan los datos sobre ... more Se efectuó un diagnóstico en las instituciones nacionales que generan y utilizan los datos sobre la composición química de los alimentos con el propósito de identificar los alimentos analizados, los métodos analíticos, los usos y las limitaciones de las tablas de composición de alimentos. Para la recolección de los datos se enviaron 60 formularios estructurados, los cuales se distribuyeron a informantes de 46 instituciones, obteniéndose un 67% de respuesta. Se encontró que el 62% de los informantes efectúan análisis en composición química de alimentos y el 38% restante son usuarios de esa información. Los grupos de alimentos más comúnmente analizados fueron: cereales (13%), lácteos (12%) y grasas y aceites (11%). Los análisis que se ejecutan con mayor frecuencia en los alimentos son el proximal (47%) y el físico-químico (19%); y el análisis de micronutrientes es el menos frecuente (5%). Los métodos analiticos más utilizados son los del AOAC. El 75%, utilizan las tablas de composición de alimentos y lo hacen principalmente para comparar los resultados de los análisis químicos (20%), elaborar el etiquetado nutricional (15%), formular y modificar productos alimenticios (14%) y realizar la promoción y educación nutricional (12%). La carencia de información sobre ciertos alimentos, así como el escaso número de nutrientes reportados, son las principales limitaciones señaladas de las tablas de composición de alimentos por parte de los usuarios. Se evidencia la necesidad de desarrollar una tabla de composición de alimentos actualizada, que incluya alimentos producidos y Consumidos en el ámbito nacional.UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
Archivos Latinoamericanos De Nutricion, Mar 1, 2000
Journal of Food Composition and Analysis, 2009
Because of the need to develop the SICA-COR application and limited support to develop the Intern... more Because of the need to develop the SICA-COR application and limited support to develop the Internet software, the system relied on printed food composition tables as the best resources available to develop an updated, good-quality database containing data by direct analysis of local foods. The following four food composition tables specific for Costa Rica have been developed recently and are published, Macronutrients and Dietary Fibre (Blanco-Metzler et al., 2006), Micronutrients (Novygrodt-Vargas and Silva-Trejos, 2009), Fatty Acids (Monge-Rojas and Campos-Nú ñ ez, 2006), and Fortified Foods (Alfaro-Calvo et al., 2006). Efforts to compile data and to develop instruments to collect, store, evaluate and disseminate data are underway. In 1998, COSTA RICAFOODS created ''Programa de Rondas Interlaboratorio de Aná lisis de Alimentos, pridaa'' (Proficiency Testing Program of Foods). The program is coordinated by the National Center of Science and Food Technology (CITA) of the University of Costa Rica and was developed based on the established guidelines (ISO/IEC, 1997; IUPAC/ISO/AOAC, 1993). Nutritional components currently being measured are energy, water, carbohydrate, fat, protein, ash, dietary fibre, sugars, iron, calcium, potassium, and sodium (CITA/ UCR, 2007). The purpose of this paper is to describe the development and current state of SICA-COR, Version 0.9.
Nutrients
Sodium availability and food sources in 2018–2019 were estimated and trends analyzed for 15 years... more Sodium availability and food sources in 2018–2019 were estimated and trends analyzed for 15 years (2004–2019) in Costa Rica. Food purchase records from the National Household Income and Expenditure Survey (ENIGH) 2018–2019 were converted to energy and sodium using food composition tables measuring “apparent consumption”. Foods were classified by sodium content. ENIGH is a probabilistic, stratified, two-stage and replicated national survey, carried out regularly by the national statistics institution. Results from the 2004–2005 and 2012–2013 ENIGHs came from previous analysis. Differences between periods were determined through descriptive and inferential statistics. The available sodium adjusted to 2000 kcal/person/day was 3.40, 3.86, and 3.84 g/person/day (g/p/d) for periods 2004–2005, 2013–2014, and 2018–2019, respectively. In this last period, this was 3.94 urban and 3.60 g/p/d rural (p < 0.05), with a non-linear increase with income. During 2004–2019 sodium from salt and salt...
Una categoría de alimento de amplio consumo por la población es el pan, constituyen... more Una categoría de alimento de amplio consumo por la población es el pan, constituyendo una de las principales fuentes de sodio en la alimentación, a pesar de ser moderada en sal. Mientras, los snacks o bocadillos tienen un elevado contenido de sodio, pero son menos consumidos por la población general. El objetivo del presente trabajo fue determinar mediante análisis directo el contenido basal de sodio en panes y snacks de mayor consumo en Costa Rica y verificar el cumplimiento del Reglamento Técnico Centroamericano de Etiquetado Nutricional. Los alimentos se clasificaron según: tipo, marca comercial, método y lugar de producción. Las muestras se recolectaron en supermercados y panaderías del Gran Área Metropolitana entre el 2011 y el 2012. La muestra primaria la constituyeron 99 panes y 84 snacks, y la analítica de 33 y 28, respectivamente. El contenido de sodio se determinó mediante espectrofo...
International Journal of Environmental Research and Public Health, 2021
This research aims to study the food practices and perceptions related to excessive consumption o... more This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced—but not eliminated—when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of sa...
Introduction: Overweight and obesity is growing drastically worldwide, with increasing portion si... more Introduction: Overweight and obesity is growing drastically worldwide, with increasing portion sizes of processed food identified as one of the contributing factors. To date there has been no research looking at the reported serving sizes of Costa Rican processed foods. The aim of this study was to compare the reported serving sizes on nutritional labels of packaged food products available in Costa Rica with the recommendations established in the Central American Regulation. Materials and methods: Information on reported serving sizes (g) was obtained from the nutrition label of “processed food” packages using established methodology. Fifteen food categories were included. Means (g) and medians (g) were calculated. Homogeneity of variances (Levine’s test p<0.05) and Welch ANOVA test were used for comparison of means and Brown-Forsythe’s test for medians of unequal variances. Comparisons between groups were made by the coefficient of variation value. A p value of <0.05 was deem...
Revista De Biologia Tropical, 1995
Revista chilena de nutrición, Feb 1, 2024
medRxiv (Cold Spring Harbor Laboratory), May 23, 2024
Revista de biologia tropical, 1995
Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture... more Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p < 0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked and uncooked samples, but there were differences (p < 0.05) among races concerning the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8%; palmitic acid, 30.5 to 40.3%; linoleic acid, 11.2 to 21.1%; palmitoleic acid, 5.7 to 7.1%; linoleic acid, 1.5 to 5.5%; and stearic acid, 1.7 to 2.4%.
l'utilisation, la distribution et la reproduction sans restriction, pourvu que le mérite de la cr... more l'utilisation, la distribution et la reproduction sans restriction, pourvu que le mérite de la création originale soit adéquatement reconnu.
PLOS ONE
Excessive salt and sodium intake are strongly associated with high blood pressure and increased r... more Excessive salt and sodium intake are strongly associated with high blood pressure and increased risk of cardiovascular disease. High blood pressure in turn is the main risk factor for the global burden of morbidity and mortality. The prevalence of this disease in the adult population of Costa Rica in 2018 was 37.2%. Costa Rica has limited information on the economic costs for the public health system and related of the prevalence of this type of disease mediated by dietary factors such as salt intake. Objective: to estimate the economic benefits for the public health system related to salt reduction in Costa Rica for the year 2018. Methodology: estimation of the economic benefits for the public healthcare costs and productivity losses associated to reducing the per capita salt consumption of Costa Ricans to 5g/day, including the estimation of the Years of Life Productive Lost and of the direct costs on consultations, hospitalizations, and medications for the Costa Rica Social Securi...
Nutrients
Excess dietary sodium is a global public health priority, particularly in low- and middle-income ... more Excess dietary sodium is a global public health priority, particularly in low- and middle-income countries where rates of hypertension and cardiovascular disease are high. The International Development Research Centre funded a research consortium of five Latin American countries (LAC) to inform public health policy for dietary sodium reduction (2016–2020). The objective of this study was to determine the outcomes of this funding on short-term (e.g., research, capacity building) and intermediary outcomes (e.g., policies). A summative program evaluation was conducted, using a logic model and multiple data sources including document review, surveys and interviews. Researchers from Argentina, Costa Rica, Brazil, Peru and Paraguay produced a significant amount of scientific evidence to guide decision making on sodium policy related to its content in foods, consumer behaviors (social marketing), and the health and economic benefits of dietary reduction. A substantive number of knowledge t...
Journal of Human Hypertension
Se efectuó un diagnóstico en las instituciones nacionales que generan y utilizan los datos sobre ... more Se efectuó un diagnóstico en las instituciones nacionales que generan y utilizan los datos sobre la composición química de los alimentos con el propósito de identificar los alimentos analizados, los métodos analíticos, los usos y las limitaciones de las tablas de composición de alimentos. Para la recolección de los datos se enviaron 60 formularios estructurados, los cuales se distribuyeron a informantes de 46 instituciones, obteniéndose un 67% de respuesta. Se encontró que el 62% de los informantes efectúan análisis en composición química de alimentos y el 38% restante son usuarios de esa información. Los grupos de alimentos más comúnmente analizados fueron: cereales (13%), lácteos (12%) y grasas y aceites (11%). Los análisis que se ejecutan con mayor frecuencia en los alimentos son el proximal (47%) y el físico-químico (19%); y el análisis de micronutrientes es el menos frecuente (5%). Los métodos analiticos más utilizados son los del AOAC. El 75%, utilizan las tablas de composición de alimentos y lo hacen principalmente para comparar los resultados de los análisis químicos (20%), elaborar el etiquetado nutricional (15%), formular y modificar productos alimenticios (14%) y realizar la promoción y educación nutricional (12%). La carencia de información sobre ciertos alimentos, así como el escaso número de nutrientes reportados, son las principales limitaciones señaladas de las tablas de composición de alimentos por parte de los usuarios. Se evidencia la necesidad de desarrollar una tabla de composición de alimentos actualizada, que incluya alimentos producidos y Consumidos en el ámbito nacional.UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA
Archivos Latinoamericanos De Nutricion, Mar 1, 2000
Journal of Food Composition and Analysis, 2009
Because of the need to develop the SICA-COR application and limited support to develop the Intern... more Because of the need to develop the SICA-COR application and limited support to develop the Internet software, the system relied on printed food composition tables as the best resources available to develop an updated, good-quality database containing data by direct analysis of local foods. The following four food composition tables specific for Costa Rica have been developed recently and are published, Macronutrients and Dietary Fibre (Blanco-Metzler et al., 2006), Micronutrients (Novygrodt-Vargas and Silva-Trejos, 2009), Fatty Acids (Monge-Rojas and Campos-Nú ñ ez, 2006), and Fortified Foods (Alfaro-Calvo et al., 2006). Efforts to compile data and to develop instruments to collect, store, evaluate and disseminate data are underway. In 1998, COSTA RICAFOODS created ''Programa de Rondas Interlaboratorio de Aná lisis de Alimentos, pridaa'' (Proficiency Testing Program of Foods). The program is coordinated by the National Center of Science and Food Technology (CITA) of the University of Costa Rica and was developed based on the established guidelines (ISO/IEC, 1997; IUPAC/ISO/AOAC, 1993). Nutritional components currently being measured are energy, water, carbohydrate, fat, protein, ash, dietary fibre, sugars, iron, calcium, potassium, and sodium (CITA/ UCR, 2007). The purpose of this paper is to describe the development and current state of SICA-COR, Version 0.9.
Nutrients
Sodium availability and food sources in 2018–2019 were estimated and trends analyzed for 15 years... more Sodium availability and food sources in 2018–2019 were estimated and trends analyzed for 15 years (2004–2019) in Costa Rica. Food purchase records from the National Household Income and Expenditure Survey (ENIGH) 2018–2019 were converted to energy and sodium using food composition tables measuring “apparent consumption”. Foods were classified by sodium content. ENIGH is a probabilistic, stratified, two-stage and replicated national survey, carried out regularly by the national statistics institution. Results from the 2004–2005 and 2012–2013 ENIGHs came from previous analysis. Differences between periods were determined through descriptive and inferential statistics. The available sodium adjusted to 2000 kcal/person/day was 3.40, 3.86, and 3.84 g/person/day (g/p/d) for periods 2004–2005, 2013–2014, and 2018–2019, respectively. In this last period, this was 3.94 urban and 3.60 g/p/d rural (p < 0.05), with a non-linear increase with income. During 2004–2019 sodium from salt and salt...
Una categoría de alimento de amplio consumo por la población es el pan, constituyen... more Una categoría de alimento de amplio consumo por la población es el pan, constituyendo una de las principales fuentes de sodio en la alimentación, a pesar de ser moderada en sal. Mientras, los snacks o bocadillos tienen un elevado contenido de sodio, pero son menos consumidos por la población general. El objetivo del presente trabajo fue determinar mediante análisis directo el contenido basal de sodio en panes y snacks de mayor consumo en Costa Rica y verificar el cumplimiento del Reglamento Técnico Centroamericano de Etiquetado Nutricional. Los alimentos se clasificaron según: tipo, marca comercial, método y lugar de producción. Las muestras se recolectaron en supermercados y panaderías del Gran Área Metropolitana entre el 2011 y el 2012. La muestra primaria la constituyeron 99 panes y 84 snacks, y la analítica de 33 y 28, respectivamente. El contenido de sodio se determinó mediante espectrofo...
International Journal of Environmental Research and Public Health, 2021
This research aims to study the food practices and perceptions related to excessive consumption o... more This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced—but not eliminated—when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of sa...
Introduction: Overweight and obesity is growing drastically worldwide, with increasing portion si... more Introduction: Overweight and obesity is growing drastically worldwide, with increasing portion sizes of processed food identified as one of the contributing factors. To date there has been no research looking at the reported serving sizes of Costa Rican processed foods. The aim of this study was to compare the reported serving sizes on nutritional labels of packaged food products available in Costa Rica with the recommendations established in the Central American Regulation. Materials and methods: Information on reported serving sizes (g) was obtained from the nutrition label of “processed food” packages using established methodology. Fifteen food categories were included. Means (g) and medians (g) were calculated. Homogeneity of variances (Levine’s test p<0.05) and Welch ANOVA test were used for comparison of means and Brown-Forsythe’s test for medians of unequal variances. Comparisons between groups were made by the coefficient of variation value. A p value of <0.05 was deem...
Revista De Biologia Tropical, 1995