{"id":39087,"date":"2018-03-09T09:39:00","date_gmt":"2018-03-09T09:39:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-de-la-ingesta-dietaria-de-cromo-en-andalucia\/"},"modified":"2018-03-09T09:39:00","modified_gmt":"2018-03-09T09:39:00","slug":"evaluacion-de-la-ingesta-dietaria-de-cromo-en-andalucia","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/evaluacion-de-la-ingesta-dietaria-de-cromo-en-andalucia\/","title":{"rendered":"Evaluacion de la ingesta dietaria de cromo en andalucia."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Elena Garcia Garcia <\/strong><\/h2>\n<p>El cromo trivalente tiene car\u00e1cter esencial, mientras que la forma hexavalente es t\u00f3xica y mutag\u00e9nica, la biotoxicidad del cromato es debida a su facilidad para atravesar las membranas celulares y a su elevada capacidad oxidativa. No obstante, diversos estudios han puesto de manifiesto que la presencia del elemento en la dieta es fundamentalmente en forma trivalente.  para determinar la presencia de cromo en alimentos y bebidas, se ha efectuado un muestreo entre los m\u00e1s consumidos, analizando un total de 550 muestras que han sido clasificadas seg\u00fan la c.A.E. En la toma y acondicionamiento de las muestras, se han seguido las indicaciones recogidas en los m\u00e9todos oficiales de an\u00e1lisis de alimentos, ademas se ha evaluado la presencia de cromo en la dieta, recogiendose un total de 108 dietas correspondientes a 23 sujetos que pertenecen a diferentes grupos de poblaci\u00f3n.  para la determinaci\u00f3n del cromo en las muestras de alimentos, bebidas y dietas, se ha elegido como t\u00e9cnica anal\u00edtica la espectroscop\u00eda de absorci\u00f3n at\u00f3mica con atomizaci\u00f3n electrot\u00e9rmica en base a su sensibilidad, rapidez y precisi\u00f3n anal\u00edtica.  se ha realizado un estudio para evaluar la biodisponibilidad del cromo en la dieta, aplicando la metodolog\u00eda \u00abin vitro\u00bb descrita por alegr\u00eda y col (1966), que ha sido estandarizada mediante acci\u00f3n concertada n 10 del proyecto flair \u00abthe measurement of micronutrient absorption and status\u00bb.  el cromo en alimentos y bebidas analizadas presenta una amplia variabilidad. Se puede establecer cinco grupos en orden creciente al contenido medio de cromo:  i. Aguas potables, bebidas analcoh\u00f3licas y alcoh\u00f3licas.  ii. Aceites, productos de la pesca, hortalizas, verduras, frutas, leche y derivados.  iii. Salsas, pastas alimenticias, productos de boller\u00eda, mermeladas, confituras y huevos.  iv. Legumbres, carnes, embutidos, quesos, especias y frutos secos.  v. Cereales, t\u00e9, caf\u00e9 e infusiones.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluacion de la ingesta dietaria de cromo en andalucia.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluacion de la ingesta dietaria de cromo en andalucia. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Elena Garcia Garcia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 27\/12\/1998<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda  Del Carmen Lopez Martinez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: herminia L\u00f3pez Garc\u00eda de la serrana <\/li>\n<li>carmen Camara rico (vocal)<\/li>\n<li>Miguel Garcia fuentes (vocal)<\/li>\n<li>Mar\u00eda antonia Palacios corvillo (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Elena Garcia Garcia El cromo trivalente tiene car\u00e1cter esencial, mientras que la forma hexavalente es t\u00f3xica y [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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