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Background and goals: The aim of the study is to know the prevalence of SARS-CoV-2 infection in patients and professional staff of a medium or long-stay hospital during the peak period of the pandemic in Spain, spring 2020. Material and methods: At the end of February 2020, we developed at the hospital a strategy to diagnose the SARS-CoV-2 infection consisting of complementing the realization of PCR tests at real time with a quick technique of lateral flow immunochromatography to detect IgG and IgM antibodies against the virus. We also developed a protocol to realize those diagnostic tests and considered an infection (current or past) a positive result in any of the above tests. We included 524 participants in the study (230 patients and 294 hospital staff), and divided them into hospital patients and Hemodialysis outpatients. Furthermore, we divided the hospital staff into healthcare and non-healthcare staff. The documented period was from March, 20th to April, 21st, 2020. Results: 26 out of 230 patients tested positive in any of the diagnostic techniques (PCR, antibodies IgG, IgM) with a 11.30% prevalence. According to patients groups, we got a 14.38% prevalence in hospital patients vs. 5.95% in outpatients, with a significantly higher risk in admitted patients after adjustment for age and gender (OR=3, 309, 95%CI: 1, 154-9, 495). 24 out of 294 hospital staff tested positive in any of the diagnostic techniques, with a 8.16% prevalence. According to the groups, we got a 8.91% prevalence in healthcare staff vs. 4.26% in non-healthcare staff. Thus, we do not see any statistically significant differences between hospital staff and patients as far as prevalence is concerned (P=0, 391), (OR=2, 200, 95%CI: 0, 500-9, 689). Conclusions: The result of the study was a quite low prevalence rate of SARS-CoV-2 infection, in both patients and hospital staff, being the hospital patients’ prevalence rate higher than the outpatients’, and the healthcare staff higher than the non-healthcare''s. Combining PCR tests (gold standard) with antibodies tests proved useful as a diagnostic strategy.

Resumen Introduccion Los aditivos alimentarios con contenido en fosforo se anaden de manera creciente en los productos de la dieta. Pretendemos comparar la cantidad de fosforo en los alimentos procesados definida de 2 formas: valores determinados por espectrofotometria y valores esperados segun las tablas de composicion de alimentos del Centro de Ensenanza Superior de Nutricion y Dietetica (CESNID). Material y metodo Se realiza una seleccion de 46 alimentos. La presencia de aditivos con contenido en fosforo se obtiene de la lista de ingredientes reflejada en la etiqueta del producto. Se determina el contenido en fosforo por espectrofotometria, el contenido proteico por el metodo Kjeldahl y se recogen los valores de fosforo y proteinas segun tablas de composicion de alimentos del CESNID. Resultados Los productos en cuya etiqueta figura el uso de aditivos presentan un mayor contenido en fosforo y un mayor ratio fosforo/proteinas. Apreciamos discordancia con las tablas de composicion de alimentos en la cantidad de fosforo determinada en una parte importante de los productos. El contenido en fosforo de alimentos refrigerados-elaborados apenas figura en las tablas. Conclusiones El etiquetado de los productos ofrece escasa informacion sobre el contenido en fosforo. El contenido en fosforo determinado por espectrometria ofrece diferencias remarcables respecto a la tabla de composicion de alimentos del CESNID. Deberiamos formar a nuestros pacientes en la limitacion de alimentos procesados y en la revision de aditivos en las etiqueta. Podrian establecerse incentivos para elaborar alimentos con contenido bajo en fosforo y alternativas a los aditivos que contienen fosforo.

An increased consumption of processed foods that include phosphorus-containing additives has led us to propose the following working hypothesis: using phosphate-rich additives that can be easily absorbed in processed foods involves a significant increase in phosphorus in the diet, which may be considered as hidden phosphorus since it is not registered in the food composition tables.The quantity of phosphorus contained in 118 processed products was determined by spectrophotometry and the results were contrasted with the food composition tables of the Higher Education Centre of Nutrition and Diet, those of Morandeira and those of the BEDCA (Spanish Food Composition Database) Network.Food processing frequently involves the use of phosphoric additives. The products whose label contains these additives have higher phosphorus content and higher phosphorus-protein ratio. We observed a discrepancy with the food composition tables in terms of the amount of phosphorus determined in a sizeable proportion of the products. The phosphorus content of prepared refrigerated foods hardly appears in the tables.Product labels provide little information on phosphorus content. We observed a discrepancy in phosphorus content in certain foods with respect to the food composition tables. We should educate our patients on reviewing the additives on the labels and on the limitation of processed foods. There must be health policy actions to deal with the problem: companies should analyse the phosphorus content of their products, display the correct information on their labels and incorporate it into the food composition tables. Incentives could be established to prepare food with a low phosphorus content and alternatives to phosphorus-containing additives.