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"titulo" => "Plaguicidas en la dieta: aportando piezas al rompecabezas"
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"titulo" => "Pesticides in the diet: adding pieces to the puzzle"
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3 => "Compuestos orgánicos persistentes"
4 => "Dieta"
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"resumen" => "<span class="elsevierStyleSectionTitle">Objetivos</span><p id="spar0005" class="elsevierStyleSimplePara elsevierViewall">Mejorar la informacion sobre la exposicion a plaguicidas mediante la dieta en nuestro pais con la presentacion de los resultados de deteccion de 88 parametros de plaguicidas en 1.109 muestras de alimentos, obtenidas entre 1998 y 2003 para el programa de Investigacion de la Calidad Sanitaria de los Alimentos (ICSA) de Barcelona.</p> <span class="elsevierStyleSectionTitle">Material y metodo</span><p id="spar0010" class="elsevierStyleSimplePara elsevierViewall">Se presentan los resultados por grupos de alimentos y se comparan con la situacion en el periodo anterior para frutas y hortalizas. La significacion de las diferencias observadas se estima mediante la prueba de la χ<span class="elsevierStyleSup">2</span>.</p> <span class="elsevierStyleSectionTitle">Resultados</span><p id="spar0015" class="elsevierStyleSimplePara elsevierViewall">En las 1.109 muestras analizadas se obtuvieron 116 resultados positivos para plaguicidas (10,5%). En el 1,5% de las muestras se detectaron halogenados persistentes y en el 14,4%, otros plaguicidas. Los positivos se concentran en frutas, hortalizas, especias y cereales y sus derivados. No hay positivos entre los aceites vegetales, los huevos ni los productos de la pesca, y casi no hay en los lacticos ni en los carnicos. Las frutas concentran la mayor presencia de plaguicidas, en todos los casos no persistentes. Las hortalizas tienen menos plaguicidas, pero en ellas se detecta algun tipo de organoclorado. Al comparar los valores en las frutas y verduras con los de 1989-1997 no se aprecian diferencias que alcancen la significacion estadistica.</p> <span class="elsevierStyleSectionTitle">Conclusiones</span><p id="spar0020" class="elsevierStyleSimplePara elsevierViewall">Aunque el volumen de muestras con plaguicidas es relevante, en su mayoria no son por productos halogenados persistentes. Destaca la elevada presencia de plaguicidas en la fruta.</p>"
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"titulo" => "Abstract"
"resumen" => "<span class="elsevierStyleSectionTitle">Objectives</span><p id="spar0025" class="elsevierStyleSimplePara elsevierViewall">To improve information on exposure to pesticides through diet in Spain by reporting the results on 88 pesticide parameters in 1,109 food samples obtained between 1998 and 2003 as part of the Barcelona program for research on the health quality of foods.</p> <span class="elsevierStyleSectionTitle">Material and method</span><p id="spar0030" class="elsevierStyleSimplePara elsevierViewall">The results are presented by food groups. For fruits and vegetables, the results were compared with those for the previous period. Statistical comparisons were performed using the χ<span class="elsevierStyleSup">2</span> test.</p> <span class="elsevierStyleSectionTitle">Results</span><p id="spar0035" class="elsevierStyleSimplePara elsevierViewall">Of the 1,109 samples, 116 were positive for pesticides (10.5%). Persistent chlorinated compounds were detected in 1.5% and other compounds were found in 14.4%. Positive results were concentrated in fruits, vegetables, spices, cereals and their derivatives. There were no positive results among vegetable oils, eggs or fish products, and almost none in dairy products and meats. Fruits contained the greatest number of pesticides but none were persistent. Vegetables contained fewer pesticides, but some of these were persistent chlorinated compounds. Comparison of the results for fruits and vegetables with those of the 1989-97 period revealed no significant trends.</p> <span class="elsevierStyleSectionTitle">Conclusions</span><p id="spar0040" class="elsevierStyleSimplePara elsevierViewall">Although a considerable number of samples contained pesticides, most of these were not persistent chlorinated compounds. The number of pesticides in fruits was notable.</p>"
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