Abstract

Objective: The prevalence of metabolic diseases in rural communities has been associated with the increase of hypercaloric diets, and the reduction in regional food consumption. The quality of diet and the frequency of mushroom consumption in inhabitants of a rural community in Mexico, as well as their nutritional and metabolic status, were investigated.

Design: Cross-sectional study in adults during July-August-2019.

Setting: It was performed in the rural community of Yuvila, Santa Catarina Ixtepeji, Oaxaca, Mexico.

Participants: 49 adult volunteers aged 18 to 72 signed an informed consent after explaining their participation in the study.

Intervention: A 24-hour reminder was applied, weight, height, percentage of total fat, waist and hip circumference, waist/hip index, blood pressure, glucose levels, triglycerides (TG) and total cholesterol (TC) were taken in capillary blood.

Results: There was a high consumption of macronutrients (> 100% adequacy: energy, proteins, carbohydrates, sugar and fats), and low consumption of vitamins and minerals (< 60% adequacy: B6, B5, B9, B12, K and Zn). We found an oscillation in the consumption of 8 wild mushrooms ranging from 4% to 96% of their intake. A combined prevalence of overweight and obesity of 79.6% was observed, 27% of the participants presented glucose levels ³ 110 mg/dl 60% with TG ³ 150 mg/dl and 30% with CT ³ 200 mg/dl.

Conclusion: There is a decrease in the consumption of local foods and an increase in the intake of carbohydrates and fats that are causing metabolic diseases in rural communities.

Keywords: Rural Community; Obesity; Mushrooms; Macronutrients; Triglycerides; Cholesterol; Glucose

References

1. Román S., et al. “Genética y evolución de la alimentación de la población en México”. Revista de Endocrinología y Nutrición 1 (2013): 42-51.
2. Kant AK., et al. “Dietary patterns predict mortality in a national cohort: the National Health Interview Surveys, 1987 and 1992”. The Journal of Nutrition7 (2004): 1793-1799.
3. Pérez-Izquierdo O., et al. “Frequency of the consumption of industrialized modern food in the habitual diet in Mayan communities of Yucatan, Mexico”. Estudios Sociales39 (2011): 159-184.
4. Matus P and M Galván. “Una aproximación a la transición nutricional en el estado de Oaxaca”. UAEH (2014).
5. Hernández Ávila M., et al. “Encuesta Nacional de Salud y Nutrición de Medio Camino 2016”. Instituto Nacional de Salud Pública (2016).
6. Instituto Nacional de Salud Pública. “Encuesta Nacional de Salud y Nutrición 2012”. Resultados Por Entidad Federativa, Oaxaca (2012).
7. Álvaro-Castillo G., et al. “Importania de la domesticación en la conservación de los hongos silvestres comestibles en México”. Bosque 2 (2015): 151-161.
8. Ruan-Soto F., et al. “Process and dynamics of traditional selling wild edible mushrooms in tropical Mexico”. Journal of Ethnobiology and Ethnomedicine 2 (2006): 3.
9. Garibay-Orijel R., et al. “Understanding cultural significance, the edible mushrooms case”. Journal of Ethnobiology and Ethnomedicine 3 (2007): 4.
10. Moreno A. “Un recurso alimentario de los grupos originales y mestizos de México: los hongos silvestres”. Antrop 48.1 (2014): 241-272.
11. Ixtepeji HAdSC. “Enciclopedia de Los Municipios y Delegaciones de México”. Estado de Oaxaca (2015).
12. Hashemi-Dilmaghan, A and M González. “La organización político-social de una comunidad oaxaqueña (pueblo zapoteco serrano)”. Tribunal Electoral del Poder Judicial de la Federación 1 (2014): 11-187.
13. Otten JJ., et al. “Dietary Reference intakes”. The Essential Guide to Nutrient Requirements, edition”. Institute of Medicine of the National Academies. Washington, D.C (2006).
14. Zimmet P., et al. “[A new international diabetes federation worldwide definition of the metabolic syndrome: the rationale and the results]”. Revista Espanola De Cardiologia12 (2005): 1371-1376.
15. Instituto Nacional de Estadística y Geografía (2019).
16. De Oliveira Otto MC., et al. “Dietary Diversity: Implications for Obesity Prevention in Adult Populations: A Science Advisory From the American Heart Association”. Circulation11 (2018): e160-e168.
17. Bain LE., et al. “Malnutrition in Sub-Saharan Africa: burden, causes and prospects”. The Pan African Medical Journal 15 (2013): 120.
18. Smuts CM., et al. “Efficacy of multiple micronutrient supplementation for improving anemia, micronutrient status, and growth in South African infants”. The Journal of Nutrition3 (2005): 653S-659S.
19. Govender L., et al. “Food and Nutrition Insecurity in Selected Rural Communities of KwaZulu-Natal, South Africa-Linking Human Nutrition and Agriculture”. International Journal of Environmental Research and Public Health1 (2016).
20. Boa E. “Los hongos silvestres comestibles. Perspectiva global de su uso e importancia para la población”. No FAO, Roma 17 (2004): 161.
21. Poddar KH., et al. “Positive effect of mushrooms substituted for meat on body weight, body composition, and health parameters. A 1-year randomized clinical trial”. Appetite 71 (2013): 379-387.
22. Jiménez-Ruíz M., et al. “Wild mushrooms with nutritional, medicinal and biotech potential marketed in Central Valleys, Oaxaca”. Revista Mexicana De Ciencias Agrícolas 2 (2013).
23. Herrera-Huerta EV., et al. “Sobrepeso y obesidad en indígenas náhuas de Ixtaczoquitlán, Veracruz, México”. Revista Peruana de Medicina Experimental y Salud Pública3 (2012): 345-349.
24. Domínguez-Reyes T., et al. “Las medidas antropométricas como indicadores predictivos de riesgo metabólico en una población Mexicana”. Nutricion Hospitalaria 1 (2017): 96-101.
25. Moreno-Fernandez S., et al. “High Fat/High Glucose Diet Induces Metabolic Syndrome in an Experimental Rat Model”. Nutrients 10 (2018).

Citation

Citation: A Pérez-Herrera., et al. “Quality of Diet and Diagnosis of Nutritional and Metabolic Status in Inhabitants of a Rural Community in Mexico with High Intake of Wild and Cultivated Mushrooms".Acta Scientific Nutritional Health 4.10 (2020): 66-74.

Copyright

Copyright: © 2020 A Pérez-Herrera., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.