<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692020000200103</article-id>
<article-id pub-id-type="doi">10.24836/es.v30i56.974</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La elaboración de tostadas por mujeres de la costa de Oaxaca: el sustento económico que pone en riesgo su salud]]></article-title>
<article-title xml:lang="en"><![CDATA[The production of toasts by women from the Oaxaca coast: The economic sustenance that puts their health at risk]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Ruíz]]></surname>
<given-names><![CDATA[Janett]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Velasco]]></surname>
<given-names><![CDATA[Leobardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Cruz]]></surname>
<given-names><![CDATA[Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo-Real]]></surname>
<given-names><![CDATA[Lizeth Monserrat]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bernardino-Hernández]]></surname>
<given-names><![CDATA[Héctor Ulises]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Benito Juárez de Oaxaca Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Benito Juárez de Oaxaca Facultad de Odontología ]]></institution>
<addr-line><![CDATA[Oaxaca de Juárez Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>30</volume>
<numero>56</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692020000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692020000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692020000200103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Documentar el sistema de producción de tostadas y la percepción de síntomas de daño a la salud derivado de la exposición al humo de leña entre la población femenina de la comunidad rural de San José Cerro Gordo, municipio de Santa María Tonameca, Oaxaca.  Metodología:  El estudio fue de tipo transversal y descriptivo, a través de una encuesta se captaron datos sociodemográficos, características de la cocina y del fogón, la elaboración de tostadas y síntomas de daño a la salud por exposición a humo de leña.  Resultados:  Fueron entrevistadas 80 mujeres, relativamente jóvenes (40.13±16.02 años) y en edad reproductiva. el 100 % utiliza el fogón abierto, exponiéndose al humo por 5.9±2.5 horas diarias. Dicha actividad la han realizado desde hace 11.9±6.5 años. El 81.3 % de ellas presentó hasta diez síntomas relacionados con la intoxicación a humo, destacando afecciones en el sistema respiratorio.  Limitaciones:  No se realizaron estudios clínicos debido a dificultades financieras del proyecto.  Conclusiones:  La elaboración de tostadas es una actividad que seguirá manteniéndose como una estrategia de subsistencia en la localidad estudiada, por lo que la salud de las mujeres involucradas seguirá en riesgo. Es necesario impulsar estrategias integrales que combinen el impulso de ecotecnologías con capacitaciones en materia de salud y desarrollo económico, que ayuden a disminuir la exposición al humo de leña y promuevan mejores condiciones de salud y comercialización de las tostadas. Finalmente, es conveniente continuar con el monitoreo a la salud de la población estudiada, con la finalidad de identificar posibles casos que ameriten la atención médica oportuna.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To document the toast production system and the perception of symptoms of damage to their health derived from exposure to wood smoke among the female population of the rural community of San José Cerro Gordo, municipality of Santa María Tonameca, Oaxaca.  Methodology:  The study was cross-sectional and descriptive, through a survey sociodemographic data, characteristics of the kitchen and stove, the making of toast and symptoms of damage to health from exposure to wood smoke were captured.  Results:  80 women were interviewed, relatively young (40.13±16.02 years) and in reproductive age, 100 % use the open stove, exposing themselves to smoke for 5.9±2.5 hours daily. This activity has been carried out for 11.9±6.5 years. 81.3 % of them presented up to ten symptoms related to smoke poisoning, highlighting conditions in the respiratory system.  Limitations:  No clinical studies were conducted due to financial difficulties of the project.  Conclusions:  Making toast is an activity that will continue to be maintained as a subsistence strategy in the studied locality, so the health of the women involved will continue to be at risk. It is necessary to promote comprehensive strategies that combine the promotion of ecotechnologies with training in health and economic development, which help reduce exposure to wood smoke and promote better health conditions and marketing of toast. Finally, it is convenient to continue monitoring the health of the study population, in order to identify possible cases that warrant timely medical attention.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[mujeres]]></kwd>
<kwd lng="es"><![CDATA[tostadas]]></kwd>
<kwd lng="es"><![CDATA[leña]]></kwd>
<kwd lng="es"><![CDATA[salud]]></kwd>
<kwd lng="es"><![CDATA[Oaxaca]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[women]]></kwd>
<kwd lng="en"><![CDATA[toast]]></kwd>
<kwd lng="en"><![CDATA[firewood]]></kwd>
<kwd lng="en"><![CDATA[health]]></kwd>
<kwd lng="en"><![CDATA[Oaxaca]]></kwd>
</kwd-group>
</article-meta>
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