Embora a asma se possa desenvolver em qualquer idade, ela começa mais frequentemente na infância, especialmente nos primeiros cinco anos de vida. Algumas crianças continuam a sofrer de asma quando atingem a idade adulta. Em outras crianças, a asma se resolve. A asma é uma das doenças crónicas da infância mais comuns, afetando mais de seis milhões de crianças nos EUA. Ela ocorre mais frequentemente em meninos antes da puberdade e em meninas após a puberdade. A asma se tornou muito mais comum em décadas recentes embora não se saiba ao certo porque isso acontece. Mais de 8,5% das crianças nos Estados Unidos foram diagnosticadas com asma, o que representa um aumento de 100% nas últimas décadas. A taxa sobe para 25% a 40% entre algumas populações de crianças urbanas. A asma é uma das principais causas de hospitalização de crianças e é o principal quadro clínico crónico causador de absentismo escolar.
Ainda não se conhecem completamente as causas pelas quais algumas crianças desenvolvem asma; contudo, alguns fatores de risco são reconhecidos:
- Infecções virais
- Fatores hereditários e pré-natais
- Exposição a alérgenos
Uma criança com pai ou mãe com asma tem 25% de chance de desenvolver asma. Caso ambos os pais tenham asma, o risco aumenta para 50%. Crianças cuja mãe fumou durante a gravidez podem ter maior probabilidade de desenvolver asma. A asma também foi associada a outros fatores relacionados à mãe, como idade precoce ao se tornar mãe, má nutrição e falta de amamentação. Prematuridade e baixo peso de nascimento também são fatores de risco. A dieta pode ser um fator de risco: crianças que não consomem uma quantidade suficiente de vitaminas C e E e ácidos gordos ómega 3, ou que são obesas correm o risco de ter asma.
Um novo estudo sugere que componentes presentes na carne cozinhada poderão aumentar o risco de pieira, independentemente do resto da dieta e de haver ou não um diagnóstico de asma . Para o estudo foram examinadas 4388 crianças com idades entre os 2 e os 17 anos, tendo sido observados os seguintes resultados:
- Uma ingestão superior de carne sem ser peixe esteve associada a um risco superior de pieira que necessita de medicação (123%) e um risco superior de pieira que perturba o sono (132%);
- Uma ingestão superior de glicotoxinas, também chamadas de produtos finais de glicação avançada (AGEs) esteve associada a um risco superior de pieira (18%) , de pieira que perturba o sono (26%) e o exercício (34%) e de pieira que necessita de medicação (35%).
O estudo concluiu que a ingestão superior de glicotoxinas presentes na carne poderá contribuir para o risco de pieira na infância e de doenças inflamatórias das vias aéreas .
Anteriormente, um estudo prospetivo que acompanhou 971 participantes adultos ao longo de 7 anos, mostrou que aqueles que ingeririam carnes curadas mais do que 4 vezes por semana tiveram um risco 76% superior de agravamento dos sintomas de asma, comparativamente com ingerir carnes curadas menos do que 1 vez por semana .
Os AGEs são compostos formados pela reação não-enzimática entre moléculas de açúcar e proteínas como a lisina ou a arginina, assim como gordura. No corpo, a formação de AGEs dá-se em condições de hiperglicemia e/ou stress oxidativo. Os AGEs são formados continuamente no organismo, mas se existirem em grandes concentrações podem tornar-se patológicos .
Os AGEs exercem os seus efeitos ao se ligarem a recetores celulares e ao formarem ligações cruzadas com as proteínas do organismo, alterando a sua estrutura e função. Ao acumularem-se nos nossos tecidos causam efeitos patogénicos na homeostase dos órgãos, instabilidade genética, função das proteínas e sinalização celular, aumentando o risco de doenças crónicas como diabetes, doença de Alzheimer, doenças cardiovasculares, artrite e alguns cancros .
Os recetores de AGEs, chamados de RAGE, estão presentes nas células vasculares, endoteliais e dos músculos moles. Ao serem ativados pelos AGEs induzem mecanismos inflamatórios. Ao fazerem ligações cruzadas com proteínas do organismo, as AGEs produzem rigidez arterial, assim como promovem a disfunção endotelial e aterosclerose. Os AGEs poderão ter um papel no desenvolvimento ou agravamento de doenças como diabetes, doenças renais, doenças cardiovasculares, doenças neurológicas e doenças reumáticas além de contribuírem para o envelhecimento .
Os AGEs poderão também promover o desenvolvimento de alguns cancros, sendo que alguns tumores têm níveis elevados de AGEs nos seus tecidos, além de a inflamação induzida pelos AGEs promover o desenvolvimento de cancro. Os recetores RAGE estão presentes nos tumores e quando ativados estimulam a proliferação, sobrevivência, migração e invasão das células de cancro .
A dieta ocidental é uma fonte rica de AGEs. Os AGEs estão naturalmente presentes em alimentos de origem animal crus, ricos em proteína e gordura, sendo que cozinhar resulta num aumento da concentração de AGEs nesses produtos. Por outro lado, os alimentos com menor concentração de AGEs são os vegetais, frutos, leguminosas, cereais integrais e leite, exceto quando cozinhados com gordura animal. Alguns dados:
- As carnes são os alimentos que contribuem com maior concentração de AGEs;
- Por ordem, os alimentos com maior concentração de AGEs depois de cozinhados são: carne de vaca, queijos, aves, porco, peixe e ovos;
- Os queijos gordos, mesmo quando não cozinhados, contêm grandes concentrações de AGEs;
- O tipo de gordura utilizada leva a diferentes quantidades de AGEs: por exemplo, ovos mexidos feitos com manteiga produzem 75% mais AGEs.
Em resumo:
- Dieta rica em AGEs: carnes, laticínios gordos e alimentos processados;
- Dieta pobre em AGEs: vegetais, frutos, leguminosas, cereais integrais.
A forma como cozinhamos os alimentos também determina os níveis de AGEs nos alimentos . Cozinhar com calor seco, produz 10 a 100 vezes mais AGEs do que aqueles naturalmente presentes nos alimentos crus:
- A concentração de AGEs varia em função das diferentes condições de água e calor ao cozinhar;
- Cozinhar a altas temperaturas e níveis baixos de humidade produz mais AGEs;
- Fritar, grelhar e assar produz mais AGEs do que cozer em água, estufar ou cozer a vapor;
- Por exemplo, fazer ovos mexidos em lume baixo produz menos AGEs do que em lume alto;
- Cozinhar a vapor galinha produz menos de ¼ de AGEs do que grelhada.
Valores de AGEs acima dos 15000 kU/dia são considerados elevados. Exemplos de níveis de AGEs em alimentos:
- 1 ovo estrelado: 1240 kU/I
- 1 ovo mexido: 75 kU/I
- 1 colher de sopa de natas: 325 kU/I
- ¼ de chávena de leite gordo: 3 kU/I
- 85 g de frango grelhado: 5200 kU/I
- 85 g de batatas fritas: 690 kU/I
- 85 g de batata assada: 70 kU/I
- 85 g de carne de vaca grelhada: 6600 kU/I
Formas de diminuir os níveis de AGEs na alimentação
Formas de cozinhar:
- Cozer e estufar em vez de grelhar ou assar;
- Cozinhar com calor húmido por menos tempo e a menores temperaturas;
- Marinar a carne em meio ácido diminui cerca de 50% a formação de AGEs.
Tipos de alimentos:
- Evitar produtos animais e alimentos processados;
- Evitar alimentos com muitos açúcares livres e com um índice glicémico elevado;
- Preferir alimentos de origem vegetal como vegetais, frutos, leguminosas e cereais integrais.
Componentes:
- Vitamina C e quercetina diminuem a formação de AGEs;
- Alguns polifenóis previnem os malefícios dos AGEs;
- A curcumina inibe os efeitos tóxicos dos AGEs;
- Ervas e especiarias como salva, alecrim, cravinho e canela inibem a glicação.
Referências:
{1793304:PIEQC7ZT};{1793304:PIEQC7ZT};{1793304:2A2DH7UA};{1793304:GPMX46KM};{1793304:PAW33SVW},{1793304:68QDSKFU};{1793304:GPMX46KM},{1793304:PAW33SVW},{1793304:68QDSKFU};{1793304:S5DRBPMS};{1793304:WV28MGBI}
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