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- Circadian and Biological Rhythms in Shift Workers—A Firefighter’s StudyPublication . Duarte, I.F.; Pereira, J.; Lima, JPM.; Simões, H.; Pereira, T.; Conde, J.Shift Work contribute to dysregulation of the typical sleep and awake periods that cause circadian distortions, increasing the risk of cardiovascular mortality and morbidity and developing metabolic diseases. Firefighting is a career that demands much of individuals and has a great impact on their health, making it a high-risk job. Objectives: This study aims to characterize shift workers’ blood pressure profiles in an attempt to understand the repercussions of shift work on the circadian blood pressure rhythm in a sample of professional firefighters. Materials and methods: Participants were classified based on their dipping status: dipper drop of 10–20%; non-dipper 0–10%; invert-dipper when there is a rise in BP; extreme-dipper superior to 20%. Results: Abnormal dipping was found in 55.6% of the participants, and there was a marked difference in gender in percentage where dipping is concerned, with 66.7% of women having abnormal dipping against 50% of the men. It was proved that men had a slower heart rate than women (p-value = 0.029) and that dippers had a higher 24 h DBP compared with those of abnormal dipping (p-value = 0.049). Conclusions: Shift work is a high-risk module of labor, and its consequences require a more thorough examination. Abnormal dip- ping prevailed in firefighters, and the differences between genders need to be better characterized in future studies. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.
- Perception of Portuguese Consumers Regarding Food LabelingPublication . Silva, Bruna; Lima, João P. M.; Baltazar, Ana Lúcia; Pinto, Ezequiel; Fialho, SóniaFood labels are the first information tool used by consumers in the purchase and consumption of food products. Food labeling is a tool that can influence the consumers’ perception of quality and, in turn, their food choice. This study characterizes and demonstrates the importance of labeling and the degree of consumers’ perception and literacy about food labels through the application of an online questionnaire. The results obtained, in a sample of n = 467, showed that Portuguese consumers have the habit of reading the label and recognizing its importance but do not understand all the information contained in the label. They have an easier time understanding the front-of-pack labeling systems, especially those presented through symbols/colors. Thus, it demonstrates the need for greater education and literacy in the areas of food and nutrition so that through the reading and interpretation of labels, consumers can make informed food choices.
- Intermediate meals and the place of consumption - Which relationship?Publication . Lima, J.; Rodrigues, M.; Eulálio, M.; Rocha, A.Introduction The distribution of energy and nutrients in 4–6 daily meals may have beneficial health effects. The place where people have their meals is frequently identified as a determinant of food consumption. Objectives To evaluate the influence of the place where university employees, have their meals on the adequacy of intermediate meals. Methods Data collection was carried out in face-to-face interviews, by a nutritionist that inquired individuals following a 24h recall. Only regular intake days were considered. 399 individuals were surveyed, and data collection was carried out in a Portuguese Public University in the north of Portugal. All ethical procedures were considered and an ethical committee approved the research. Statistical analysis was conducted using SPSS software. Results It was observed a relationship between the place where first mid-afternoon meal (p = 0.004) and second mid-afternoon meal (p = 0.006) were eaten and the adequacy of its energy value. Either consumption at home or food brought from home contribute to a better adequacy of the energy value of meal evaluated. Conclusion The place where intermediate meals were eaten seems to influence their adequacy. Reason why it is important to carry out awareness actions related to the topic at workplace, to promote the health and well-being of employees.
- Wheat consumption and prevalence of celiac disease: Correlation from a multilevel analysisPublication . Bradauskienė, Vijolė; Vaiciulyte-Funk, Lina; Martinaitiene, Dalia; Andruskiene, Jurgita; AK, Verma; Lima, João PM; Serin, Yeliz; Catassi, CarloCeliac disease (CD) is triggered by both genetic and environmental factors. More than 1% of the world’s population is affected by CD. In recent years, studies have confirmed a worldwide rising trend in CD prevalence. "Westernized diet" is one of the main factors of this increasing prevalence. However, the relationship between wheat consumption, its dynamics, and CD has not been adequately investigated on a global scale. This study aimed to perform a multilevel analysis of the association between wheat consumption and CD. Wheat consumption data from countries and continents were obtained from the database. The relative increase/decrease in wheat consumption over a long period (since 1961) and a short period (since 2004) were calculated using various statistical tools. The relationship between wheat consumption and celiac frequency was determined using the R-commander R package version 2.6-2. Pearson's correlation coefficient (r = 0.88) confirmed a high positive correlation between wheat consumption and the prevalence of biopsy-proven CD by estimating continent-wide wheat consumption data, but an insignificant correlation was found when the data were compared country-wide.
- Are intermediate school meals a real contribution to improve a healthy and sustainable diet?Publication . Melo, Rita; PM Lima, João; Baltazar, Ana Lúcia; Pinto, Ezequiel; Fialho, SóniaPurpose: The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach: An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones. Findings: The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products. Research limitations/implications: This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production. Practical implications: Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets. Social implications: The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools. Originality/value: Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. © 2023, Emerald Publishing Limited.