Vasilj, M. (María)
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- Correlation between serum advanced glycation end products and dietary intake of advanced glycation end products estimated from home cooking and food frequency questionnaires(Elsevier, 2023) Etxeberria, U. (Usune); Goñi-Mateos, L. (Leticia); Sesma, M.T. (María Teresa); Razquin, C. (Cristina); Gayoso, L. (Lucía); Ruiz-Canela, M. (Miguel); Vasilj, M. (María)Abstract Background & aims: To our knowledge the association between dietary advanced glycation end-products (dAGEs) and cardiometabolic disease is limited. Our aim was to examine the association between dAGEs and serum concentration of carboxymethyl-lysine (CML) or soluble receptor advanced glycation end-products (sRAGEs), and to assess the difference on dAGEs and circulating AGEs according to lifestyle and biochemical measures. Methods and results: 52 overweight or obese adults diagnosed with type 2 diabetes were included in this cross-sectional analysis. dAGEs were estimated from a Food Frequency Questionnaire (FFQ) or from a FFQ þ Home Cooking Frequency Questionnaire (HCFQ). Serum concentrations of CML and sRAGEs were measured by ELISA. Correlation tests were used to analyze the association between dAGEs derived from the FFQ or FFQ þ HCFQ and concentrations of CML or sRAGEs. Demographic characteristics, lifestyle factors and biochemical measures were analyzed according to sRAGEs and dAGEs using student t-test and ANCOVA. A significant inverse association was found between serum sRAGEs and dAGEs estimated using the FFQ þ HCFQ (r Z 0.36, p Z 0.010), whereas no association was found for dAGEs derived from the FFQ alone. No association was observed between CML and dAGEs. dAGEs intake estimated from the FFQ þ HCFQ was significantly higher among younger and male participants, and in those with higher BMI, higher Hb1Ac levels, longer time with type 2 diabetes, lower adherence to Mediterranean diet, and higher use of culinary techniques that generate more AGEs (all p values p < 0.05). Conclusions: These results show knowledge on culinary techniques is relevant to derive the association between dAGEs intake and cardiometabolic risk factors.
- Modelos de orientación y atención psicológica en universidades: creación de Unidad de Orientación COMPASS en Universidad de Navarra.(2024-06-06) Aubá-Guedea, E. (Enrique); Lupo, C. (Carolina); Vasilj, M. (María); Díaz-Robredo, L.Á. (Luis Ángel); Lecumberri, A. (Arturo)En la última década se ha visto un aumento significativo en la desregulación emocional y trastornos psicopatológicos en jóvenes. Las universidades constituyen un entorno en el que se pueden detectar y abordar diversas situaciones de malestar, ofrecer acompañamiento durante la etapa universitaria, y brindar formación para un desarrollo personal saludable. En la Universidad de Navarra llevamos también algunos años percibiendo la misma realidad que en otros entornos universitarios, coincidiendo además con un aumento en la demanda de los estudiantes, profesores y empleados. Para dar respuesta a estas necesidades, en el año 2020 la Universidad ha definido “Salud y bienestar” como uno de los proyectos prioritarios de la “Estrategia 2025”, haciendo referencia a los Objetivos de Desarrollo Sostenible (ODS) correspondientes. Uno de los principales proyectos de esta Estrategia ha sido la creación de una unidad de orientación, a disposición de la comunidad universitaria. Se realizó una revisión de modelos de universidades nacionales e internacionales, con el objetivo de encontrar el formato que mejor se adaptara a la realidad y las necesidades concretas de la Universidad de Navarra. Se ha hecho evidente la necesidad de ofrecer un abordaje holístico, tendiente a responder a las demandas de actuación e intervención sobre las diferentes dimensiones del bienestar, lo que lleva a su vez a la elección de un marco teórico apropiado para este fin. En el 2022 se crea la Unidad de Orientación y Bienestar (COMPASS), cuyo fin principal es ofrecer orientación en torno a dificultades que pueden provenir de la vida académica como de otras necesidades psico emocionales o del entorno social. Este servicio aspira a ser apoyo y potenciador del ya existente programa de mentoring. Además, se ha ido adoptando, de manera progresiva, un stepped care model, fortaleciendo distintos escalones o niveles de ayuda, desde entrevistas personales a talleres en diversos temas de interés. Se presenta la casuística atendida, las acciones realizadas, y se discuten fortalezas, debilidades y oportunidades del modelo implementado.
- Development and validation of a new home cooking frequency questionnaire: A pilot study(MDPI, 2022) Martinez-Gonzalez, M.A. (Miguel Ángel); Etxeberria, U. (Usune); Pueyo-Garrigues, M. (María); Goñi-Mateos, L. (Leticia); Gayoso, L. (Lucía); Ruiz-Canela, M. (Miguel); Eisenberg, D.M. (David M.); Vasilj, M. (María); De-la-O-Pascual, V. (Víctor); Gil, M. (Mario)Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home Cooking Frequency Questionnaire (HCFQ) and to preliminarily assess its psychometric properties. For this purpose we used a five-phase approach, as follows: Phase 1: item generation based on expert opinion, relevant literature and previous surveys; Phase 2: content validity assessed by experts for relevance and clarity (epidemiologists, dietitians, chefs); Phase 3: face validity and inter-item reliability; Phase 4: criterion validity using a 7-day food and culinary record; and Phase 5: test stability and inter-item reliability. The content validity index for scale and item level values provided evidence of the content validity for relevance and clarity. Criterion validity analysis showed intraclass correlation coefficients ranged from 0.31−0.69. Test−retest reliability coefficients ranged from 0.49−0.92, with ƙ values > 0.44. Overall Cronbach’s alpha was 0.90. In conclusion, the HCFQ is a promising tool with sound content and face validity, substantial criterion validity, and adequate reliability. This 174-item HCFQ is the first questionnaire to assess how often people cook and which cooking methods they use at home.