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Objective: To use Google Trends to explore the trends of interest of the Spanish population regarding information related to different types of diets, focused on those that are popular and with evidence-based studies, over the last 10years., Material and Methods: The search trends referred to the terms «Mediterranean diet», «ketogenic diet», «low fat diet», «intermittent fasting» and «vegan diet» were analyzed. The relative search volumes (RSV) of the terms were compared. The direction of the trend was studied using the Spearman's correlation coefficient (SC)., Results: «Mediterranean diet» was the most widely searched term, with a median RSV of 16 (interquartile range [IQR] 6; range 8-100), though it exhibited a decreasing chronological trend (SC=-0.216). It was followed by «ketogenic diet», with an RSV of 8 (IQR 9; range 1-57); «vegan diet», with an RSV of 4 (IQR 5; range 0-16); «intermittent fasting», with an RSV of 2 (IQR 5; range 0-27), and «low fat diet», with an RSV of 1.16 (IQR 0; range 0-2). The term with the best correlation over time was «intermittent fasting» (SC=0.96), followed by «ketogenic diet» (SC=0.91) and «vegan diet» (SC=0.85)., Conclusions: In Spain, the interest of the population in information about the Mediterranean diet is greater than for other diets. However, in recent years there has been a progressive increase in interest (measured as RSV) in other diets such as the ketogenic diet, vegan diet or intermittent fasting, and there has been a decrease in interest in the Mediterranean diet. The low fat diet does not generate interest in the Spanish population., (Copyright © 2020 SEEN y SED. Publicado por Elsevier España, S.L.U. All rights reserved.)

Introduction: Objective: to determine the association between vegan diet and self-perceived periodontal status in a vegan population of Metropolitan Lima, Peru. Materials and methods: a total of 240 people (120 vegans and 120 non-vegans) were surveyed in this study during the months of August to December 2020 in a virtual way. To evaluate self-perception of periodontal status and oral hygiene habits, the self-report of periodontal disease was used, which is validated with a Cronbach's alpha of 0.77. In addition, other variables such as age, sex, socioeconomic level, educational level, and tobacco consumption were registered. A Poisson regression with robust variance estimator was used both for the association of variables, and prevalence ratios were reported in a crude and adjusted model. The confidence level was 95 % and the significance level was p < 0.05. Results and conclusions: a statistically significant association was found between the appearance of reddish and/or swollen gums (PR = 0.67; 95 % CI: 0.25-0.54) and poor perception of the state of the gums (PR = 0.43; 95 % CI: 0.33-0.56) with the vegan diet. Finally, for the gum bleeding dimension during brushing, no statistically significant differences were observed between vegans and non-vegans. [ABSTRACT FROM AUTHOR]

Introduction: Aquafaba is a by-product of chickpeas (Cicer arietinum L.) that may represent an interesting alternative for providing foam formation, at the same time as being a vegetal ingredient that has pleasant physicochemical and sensory characteristics in culinary vegan recipes. Objective: Standardize the homemade process to obtain aquafaba, with the aim of using it in vegan recipes. Material and Methods: After soaking chickpeas overnight, different proportions of chickpea and water (v/v) were used during the cooking process, in six experiments. The homemade aquafaba samples were analyzed with regard to foam formation and stability, and the results were compared to those of egg white, in order to determine the best proportion of grain:water for developing a vegan chocolate mousse. The samples of standard (egg white) and vegan (aquafaba) mousse went through an acceptability test using a 9-point structured hedonic scale (n= 95 untrained tasters). Results: The foam obtained from egg white presented lower stability (p<0.05), while the aquafaba obtained from a 2:3 grain:water proportion formed foam more quickly, when compared to that obtained from other experiments. This same sample did not present any significant difference in foam formation and stability, compared to the other samples and was selected for the vegan mousse preparation, which did not differ in terms of flavor (p>0.05) and presented better means in the other features evaluated, when compared to standard mousse (p<0.05). Conclusion: The homemade chickpea (Cicer arietinum L.) aquafaba obtained from a 2:3 proportion of grain:water (v/v) presented viability for culinary application in vegan mousse. [ABSTRACT FROM AUTHOR]

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Copyright of Medicina Naturista is the property of Sociedad Europea de Medicina Naturista Clasica (Seccion Espanola) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)