Traditional Mexican Food: Phenolic Content and Public Health Relationship
Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provide...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1233 |
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| author | Julia María Alatorre-Cruz Ricardo Carreño-López Graciela Catalina Alatorre-Cruz Leslie Janiret Paredes-Esquivel Yair Olovaldo Santiago-Saenz Adriana Nieva-Vázquez |
| author_facet | Julia María Alatorre-Cruz Ricardo Carreño-López Graciela Catalina Alatorre-Cruz Leslie Janiret Paredes-Esquivel Yair Olovaldo Santiago-Saenz Adriana Nieva-Vázquez |
| author_sort | Julia María Alatorre-Cruz |
| collection | DOAJ |
| description | Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant’s health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants’ diseases. |
| first_indexed | 2024-03-11T06:31:42Z |
| format | Article |
| id | doaj.art-1cc8316ce97a49bf8381d24c07e472d4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:31:42Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1cc8316ce97a49bf8381d24c07e472d42023-11-17T11:06:33ZengMDPI AGFoods2304-81582023-03-01126123310.3390/foods12061233Traditional Mexican Food: Phenolic Content and Public Health RelationshipJulia María Alatorre-Cruz0Ricardo Carreño-López1Graciela Catalina Alatorre-Cruz2Leslie Janiret Paredes-Esquivel3Yair Olovaldo Santiago-Saenz4Adriana Nieva-Vázquez5Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72570, MexicoInstituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72570, MexicoDepartment of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR 72205, USAUniversidad del Valle de Puebla, Puebla 72440, MexicoÁrea Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, San Agustín Tlaxiaca 42160, MexicoFacultad de Medicina, Benemérita Universidad Autónoma de Puebla-Complejo Regional Sur, Puebla 72420, MexicoPhenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant’s health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants’ diseases.https://www.mdpi.com/2304-8158/12/6/1233phenolic compoundsantioxidantsoxidative stresschronic degenerative diseases |
| spellingShingle | Julia María Alatorre-Cruz Ricardo Carreño-López Graciela Catalina Alatorre-Cruz Leslie Janiret Paredes-Esquivel Yair Olovaldo Santiago-Saenz Adriana Nieva-Vázquez Traditional Mexican Food: Phenolic Content and Public Health Relationship Foods phenolic compounds antioxidants oxidative stress chronic degenerative diseases |
| title | Traditional Mexican Food: Phenolic Content and Public Health Relationship |
| title_full | Traditional Mexican Food: Phenolic Content and Public Health Relationship |
| title_fullStr | Traditional Mexican Food: Phenolic Content and Public Health Relationship |
| title_full_unstemmed | Traditional Mexican Food: Phenolic Content and Public Health Relationship |
| title_short | Traditional Mexican Food: Phenolic Content and Public Health Relationship |
| title_sort | traditional mexican food phenolic content and public health relationship |
| topic | phenolic compounds antioxidants oxidative stress chronic degenerative diseases |
| url | https://www.mdpi.com/2304-8158/12/6/1233 |
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