Revista Hospitalidad ESDAI

Permanent URI for this communityhttps://scripta.up.edu.mx/handle/20.500.12552/6472

Browse

Settings

Has files: YesSubject: search.filters.subject.Enfermedades cardiovasculares

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Beneficios del consumo de vino en México
    (Hospitalidad ESDAI, 2016)
    Gutiérrez Goutrez, Ana María
    ;
    Campus Ciudad de México
    The wine has been present since ancient times, and it is even mentioned in many passages of the Bible. We also have the famous representation of “The wedding at Cana” by Paolo Veronese, in which the outstanding role of wine can be seen in such an important event as a wedding. Even over time, throughout history, it has been found that it was much safer to drink wine that simple water (from the Middle Ages to prevent diseases such as plague or leprosy); this matter has become so important that wine has been included within the Mediterranean diet as a “basic food.” With this study, it is sought to know whether the consumption of red wine prevents cardiovascular diseases (CVD) through its interaction with the antioxidants it contains. This is why much data was reviewed on other studies, as well as information from important sources on internet platforms. As a purpose, this paper is intended to inform the readers about the importance of having an adequate —as well as balanced— food, and the recommended intake of red wine (1 cup for women, 2 cups for men, 250 ml both). For this, it is expected to continue the research of this topic related to health, since CVD can be prevented, as well as improve the country’s economy.
      36  236
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Aceite de canola: saludable, versátil y de la mejor calidad.
    (Hospitalidad ESDAI, 2015)
    Jowett, Bruce
    ;
    Campus Ciudad de México
    The types of oils used in cooking are important because saturated fats are associated with a risk of heart diseases. Monounsaturated and polyunsaturated fats (Omega 3 and Omega 6) decrease bad cholesterol levels and help to reduce such risk. Canola oil has a beneficial fat profile, high smoke point, light texture, and neutral taste. This makes it a perfect ingredient for culinary uses. FDA¹ authorized a qualified statement for this oil for its ability to reduce the risk of cardiovascular disease, if used instead of saturated fat. Studies over the past 25 years about the effects of canola oil in the body, proved that it helps to reduce the risk of cardiovascular diseases and recommend taking 1.5 tablespoons of olive oil a day.
      14  563