Examinando por Materia "Productos Lácteos"

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Critical nutrients declared in the milk and dairy product labeling from the evaporated category of main brands in Peru, 2021
(Universidad Privada Norbert Wiener, 2021-06-21) Sanchez Sumarriva, Fabrizio Homero; Mauricio Alza, Saby Marisol
Introduction: Nutritional labeling provides information on the content and amount of nutrients in a product, and this information must be accurate and objective to make purchasing decisions, as it includes crucial nutrients like "critical nutrients," whose inadequate intake could lead to non-communicable diseases. Objectives: Determine the amount of critical nutrients declared and compliance with labeling regulations for evaporated milk and dairy products from leading brands in Peru, 2021. Design: Quantitative, non-experimental, prospective-cross-sectional study. Population: Evaporated milk and dairy products from leading brands in Peru. Results: 100% of the evaluated products failed to meet the technical standards of Law 30021 in at least one of the three critical nutrients. 71.4% of products complied with the established labeling requirements, while 28.6% did not. Conclusions: All products declared at least 2 of the critical nutrients above the technical standards set by Law 30021, and 100% of the products complied with at least one of the two labeling parameters.
Acceso abierto
Critical review: Benefits of dairy consumption in reducing colorectal cancer risk.
(Universidad Privada Norbert Wiener, 2022-07-26) Espinoza Cárdenas, Mercedes; Bohórquez Medina, Sofia Lorena
The research is titled: “Benefits of dairy consumption in reducing the risk of colorectal cancer”, and its objective was to identify the benefits of dairy consumption in reducing the risk of colorectal cancer. The objective of the research was to answer the following question: Does the consumption of dairy products reduce the risk of colorectal cancer in adults over 18 years of age? It was carried out under the NuBE methodology. The search for articles was carried out in the scientific bases: Science Direct, Pubmed/MEDLINE, Scielo, Scopus and WOS, finding 27 articles, of which 10 were selected, whose quality evaluation was carried out using the CASPE tool, at the end of the process evaluation, the systematic review was selected: “Dairy Consumption and Risk of Conventional and Serrated Precursors of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies” whose level of evidence It is “AII” and with a “STRONG” degree of recommendation. Likewise, the critical comment made it possible to conclude that there are important benefits of consuming dairy products (especially yogurt and cheese) in colorectal cancer, because they provide nutrients such as calcium and probiotics that are key to the health of patients with colorectal cancer.
Acceso abierto
Critical review: relationship of dairy consumption and risk of orogastrointestinal cancer
(Universidad Privada Norbert Wiener, 2022-02-24) Pomares Vásquez, Cecilia Del Pilar; Bohórquez Medina, Andrea Lisbet
This research focuses on investigating the effect of dairy consumption on the risk of developing orogastrointestinal cancer in adults. The secondary research titled "Relationship between dairy consumption and the risk of orogastrointestinal cancer" had the clinical question: Will dairy intake influence the risk of developing orogastrointestinal cancer in adults? The methodology used was Evidence-Based Nutrition (NuBE). The search was conducted in SCOPUS, PUBMED, SCIENCE DIRECT, NIH, SCIELO, and REDALYC, finding 23 articles, with 10 selected and evaluated using the CASPE critical reading tool. The randomized clinical trial titled "Dairy consumption and risks of colorectal cancer incidence and mortality: a meta-analysis of prospective cohort studies" was selected, with an evidence level A and a strong recommendation grade, according to the researcher’s expertise. The critical commentary concluded that dairy consumption does not influence the risk of orogastrointestinal cancer.
Acceso abierto
Protective effect of calcium present in dairy products in reducing the risk of colorectal cancer
(Universidad Privada Norbert Wiener, 2024-07-27) Condo Leonardo, Diana Alejandrina; Bohórquez Medina, Andrea Lisbet
Colorectal cancer originates in the colon or rectum, typically beginning with the rapid growth of altered morphology cells that divide, grow, and spread, affecting various tissue parts, starting with a polyp that can evolve into carcinoma or CCR. In this regard, improving dietary and environmental factors will not only reduce the future risk of cancer. This secondary research, titled 'Critical Review: Protective Effect of Calcium in Dairy Products on the Reduction of Colorectal Cancer Risk', aimed to highlight the benefits of consuming dairy products and derivatives in reducing colorectal cancer mortality rates and improving quality of life. The critical review concluded that various studies support the idea that the intake of total dairy products and derivatives reduces the risk of colorectal cancer, with mechanisms such as calcium and other nutrients in dairy products playing a protective role.