Matos Chamorro, Rodrigo Alfredo

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Matos Chamorro, Rodrigo Alfredo
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Matos Chamorro, Rodrigo Alfredo
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Matos-Chamorro, Rodrigo A.
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Universidad Peruana Unión
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  • Publicacion
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    Review: The Consumption of Ultra-Processed Foods and Non-communicable Diseases in Latin America
    (Frontiers Media S.A., 2021-03-24)
    Matos Chamorro, Rodrigo Alfredo  
    ;
    Adams, Michelle
    ;
    Sabaté, Joan M.
    The objective of this article is to assess current trends in Latin America with respect to the consumption of ultra-processed foods and non-communicable diseases. This review addresses the rapid growth of the ultra-processed foods market in Latin America which, along with other social and environmental factors, has been shown to be highly influential in the prevalence of non-communicable diseases such as obesity, type 2 diabetes, hypertension and cardiovascular disease, cancer, and all-cause mortality. Ultra-processed foods represent a health concern for a number of reasons. They are generally calorically dense and high in sodium, sugar, and saturated and trans fats, and low in fiber and protein. Additionally, they may contain additives and neoformed compounds that affect health in ways that have not been adequately researched. Furthermore, the packaging of ultra-processed foods may contain hormone disruptors whose effects on humans are not entirely clear. Associations between ultra-processed foods and cardio-metabolic dysfunction, as well as several plausible mechanisms, will be evaluated.
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    Assessment of mathematical models to estimate weight and height in adult patients using CRM, RMSE, Pearson and Bland Altman
    (Sociedad espanola de dietetica, 2022-04-18)
    Matos Chamorro, Rodrigo Alfredo  
    ;
    Lucero Ccencho, Yuly Yujama  
    ;
    Molina Miranda, María Nielsy  
    Introduction: The availability of anthropometric data (weight and height) of patients with little or no mobility are important for medical and nutritional treatment, to estimate these values mathematical models that reproduce with greater fidelity have been used, so it is important to evaluate the model estimation method. Objective: To Assess the mathematical models of Rabito, Chumlea and HNHU to estimate weight and height in adult patients using the ERM, RMSE, Pearson and Bland Altman methods. Materials and methods: Data from 31 patients between 20 and 65 years old are considered. The data were knee height (RA), arm circumference (AB), abdominal circumference (AC), calf circumference (CP), mean arm length (MB), and arm span (EB) comprised of eight Rabito models for estimate weight and height, four from Hospital Nacional Hipólito Unanue (HNHU) and four from Chumlea. The quality of the estimation was evaluated by the Pearson Correlation, Relative Mean Error (ERM), Root Mean Square Error (RMSE) and Bland Altman methods. The level of association between the methods was determined by Pearson. Calculations were developed using R 4.1.0 statistical software. Results: The measurements by the Pearson method present a variation of 54%, the ERM method of 26.65%, by Bland Altman of 8.49% and RMSE 6.1%. The RMSE and Bland Altman methods present an association of 0.72. The Rabito 3M (RMSE=4.38) and Rabito 3F (RMSE=4.36) models reproduce the weight values with greater fidelity and for height estimation the Rabito 2M (RMSE=3.64) and Rabito 2F (RMSE = 3.82) models. Conclusions: The RMSE and Bland Altman methods have a good association, presenting good stability in the evaluations. Rabito's mathematical models have good estimates for weight and height.
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    Environmental impacts of foods in the adventist health study-2 dietary questionnaire
    (MDPI, 2020-12-09)
    Berardy, Andrew
    ;
    Fresán, Ujué
    ;
    Matos Chamorro, Rodrigo Alfredo  
    ;
    Clarke, Abigail E.
    ;
    Mejia, Alfredo
    The objective of this study was to use life cycle assessment to estimate the environmental impacts (from farm to factory gate) of the 198 hard-coded line-items included in the food frequency questionnaire of the Adventist Health Study-2 survey and to assess differences among food groups. Life cycle inventories were created using existing data sources and primary data, and their global warming potential (GWP), land use, and water consumption impacts were assessed using the ReCiPe 2016 methodology. In addition to presenting the impacts according to weight and protein content across food groups, we include the novel addition of presenting impacts according to the NOVA classification indicating various levels of processing. Food categories were compared based on one kilogram of edible food, protein food sources were compared based on one kilogram of protein, and NOVA comparisons were based on one serving. In general, meats had the highest environmental impacts per both weight and protein content, while the lowest overall impacts per kilogram came from fruits. Meat analogs had the lowest overall impacts per kilogram of protein, contrary to expectations that additional processing would result in higher environmental impacts when compared to whole plant-based foods. Per serving, ultra-processed foods had the highest GWP, processed foods the highest land use, and minimally processed foods the highest water consumption. Results from this analysis were consistent with other studies. Results from this study suggest that meat and ultra-processed foods have the overall worst environmental impacts, but high water consumption in some minimally processed foods means that those should be carefully considered as well.
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    Influence of Tara (Caesalpinia spinosa) Gum as an Aid in the Coagulation-Flocculation Process to Remove the Turbidity of an Artificial Suspension of Bentonite
    (Centro de Informacion Tecnologica Larrain Alcalde 1120 La Serena, 2019-10-01)
    Valeriano Mamani, Jappsem Justo  
    ;
    Matos Chamorro, Rodrigo Alfredo  
    ResumenEl objetivo de la investigación fue determinar la influencia de la goma de tara (Caesalpinia spinosa) como ayudante de coagulación en el proceso de coagulación-floculación para la remoción de turbidez de una suspensión artificial de bentonita.El coagulante primario usado fue el sulfato de aluminio tipo A y el ayudante de coagulación fue goma de tara.Se utilizó la metodología de prueba de jarras programando velocidades de 300 revoluciones por minuto (RPM) y 5 segundos de acción para la mezcla rápida, 40 RPM y 20 minutos para la floculación, y 0 RPM por espacio de 10 minutos para la sedimentación.Se representan aguas de alta y baja turbidez de 400 unidades nefelométricas de turbidez (UNT) y 30 UNT respectivamente.Los resultados obtenidos con sulfato de aluminio tipo A sin ayudante de coagulación arroja resultados de turbidez residual de 1.09 UNT para muestras de turbidez alta y 0.57 UNT para la muestra de turbidez baja.Añadiendo goma de tara se redujo a 0.40 y 0.32 UNT de turbidez residual para los dos casos mencionados.También se logró la reducción de 40% de sulfato de aluminio para las pruebas con la muestra de 30 UNT.La goma de tara, como ayudante de coagulación en el proceso de coagulación-floculación mejora la reducción de la turbidez residual en 63.3% en el caso de 400 UNT y de 56% en el caso de 30 UNT.
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