Omega-3 linked to younger biological age: StudyPost a comment
By Stephen Daniells, 20-Jan-2010
Researchers from the University of California, San Francisco looked at the length of telomeres, DNA sequences at the end of chromosomes that shorten as cells replicate and age. The ageing and lifespan of normal, healthy cells are linked to the so-called telomerase shortening mechanism, which limits cells to a fixed number of divisions. During cell replication, the telomeres function by ensuring the cell's chromosomes do not fuse with each other or rearrange, which can lead to cancer. Elizabeth Blackburn, a telomere pioneer at the University of California San Francisco, likened telomeres to the ends of shoelaces, without which the lace would unravel. With each replication the telomeres shorten, and when the telomeres are totally consumed, the cells are destroyed (apoptosis). Previous studies have also reported that telomeres are highly susceptible to oxidative stress. Some experts have noted that telomere length may be a marker of biological ageing. “Among patients with stable coronary artery disease, there was an inverse relationship between baseline blood levels of marine omega-3 fatty acids and the rate of telomere shortening over 5 years,” wrote the researchers, led by Ramin Farzaneh-Far. “These findings raise the possibility that omega-3 fatty acids may protect against cellular aging in patients with coronary heart disease,” they added. The research adds to a large body of science supporting the potential health benefits of omega-3 fatty acids, particularly in relation to heart health. Study details Several studies have shown increased survival rates among individuals with high dietary intake of marine omega-3 fatty acids and established cardiovascular disease. The mechanisms underlying this protective effect are not well understood, according to background information in the article. The UCSF researchers looked at telomere length in blood cells of 608 outpatients with stable coronary artery disease. The length of telomeres was measured in leukocytes at the start of the study and again after 5 years. Comparing levels of omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) with subsequent change in telomere length, the researchers found that individuals with the lowest average levels of DHA and EPA experienced the most rapid rate of telomere shortening, while people with the highest average blood levels experienced the slowest rate of telomere shortening. “Each 1-standard deviation increase in DHA plus EPA levels was associated with a 32 per cent reduction in the odds of telomere shortening,” wrote the authors. Commenting on the potential mechanism, Dr Farzaneh-Far and his co-workers noted that this may be linked to oxidative stress, known to drive telomere shortening. Omega-3 fatty acids have been shown to reduce levels of F2-isoprostanes, a marker of systemic oxidative stress, as well as increasing levels of the antioxidant enzymes catalase and superoxide dismutase, thereby reducing oxidative stress.
Another possible mechanism may involve the enzyme telomerase. The enzyme works to maintain telomere length, and omega-3 may increase its activity. The researchers added that a double-blind, randomized, placebo-controlled trial would be necessary to definitively confirm the link between omega-3 fatty acids and cellular ageing. Multivitamins and green tea, too? The work of the UCSF scientists was limited to people with CHD, thereby limiting how general the results may be. Other studies in healthy people have already linked specific nutrients to telomere length, and subsequently a younger ‘biological age’. Recently, researchers from the US National Institute of Environmental Health Sciences reported that telomere length was longer in regular multivitamin users in their cohort of 586 women aged between 35 and 74. The subjects did not have coronary heart disease. Writing in the American Journal of Clinical Nutrition, the US-based researchers noted that theirs was the “first epidemiologic study of multivitamin use and telomere length. “Regular multivitamin users tend to follow a healthy lifestyle and have a higher intake of micronutrients, which sometimes makes it difficult to interpret epidemiologic observations on multivitamin use,” they said. An association between green tea drinkers and telomere length was also reported by scientists from the Chinese University of Hong Kong last year. The telomeres of people who drank an average of three cups of tea per day were about 4.6 kilobases longer than people who drank an average of a quarter of a cup a day, reported the researchers in the British Journal of Nutrition.. This average difference in the telomere length corresponds to “approximately a difference of 5 years of life”, wrote the researchers, led by Ruth Chan. Dr Chan told NutraIngredients in August 2009 that "Chinese tea" in their study refers to both black and green tea, but added: "Our data showed that majority of Chinese tea consumed by our subjects were of green tea". Source: Journal of the American Medical Association2010, Volume 303, Issue 3, Pages 250-257“Association of Marine Omega-3 Fatty Acid Levels With Telomeric Aging in Patients With Coronary Heart Disease”Authors: R. Farzaneh-Far, J. Lin, E.S. Epel, W.S. Harris; Elizabeth H. Blackburn; Mary A. Whooley
Scots debut whey-omega-3 blend
By Shane Starling, 03-Dec-2009
Scottish omega-3 supplier, Equateq, has added to its range by blending a high-dose EPA omega-3 form with whey in a debut targeting the sports market. The company said it had chosen to employ EPA (eicosapentaenoic acid) rather than DHA (docosahexaenoic acid) or any other fatty acid, because of the anti-inflammation benefits that EPA has demonstrated. The company, which was born three years ago and produces pharma-grade, high-dose omega-3 oils from its Scottish base, said the whey-omega-3 blend was capable of delivering 135mg of its sardine-derived EPA powder. Chief executive officer, Adam Kelliher, told NutraIngredients.com that the new offering would sell for, “just shy of €30 per kilogram” depending on volumes. “There is a strong interest in whey among the sports community,” he said this morning. “We’ve begun discussions with sports companies that have been very encouraging.” Equateq employs its Crystalpure technology to produce high-dose oils that can reach as high as 99 per cent. For this reason its major markets are in the pharma area and the firm is scaling up its operations to meet growing demand in this area. For the current application, it has produced an enriched triglyceride oil that is 50 per cent omega-3. This enables the lipid fraction in the blend to be reduced to 30 percent which presents formulation advantages as oxidation rates are reduced. The company is targeting breakfast shakes, as a sprinkle on food, and a cooking ingredient at low heats. At 135mg per dose, the company said recommended dosages of 500mg could be achieved with three teaspoons of the formulation. Crystalpure enables saturates and mono-unsaturates to be transformed into crystals, which facilitates, “the physical separation of the polyunsaturated stream.” Equateq splits its business between pharma and nutraceutical clients, noting its concentrations for pharma were all about being “super pure”, whereas nutra was much more about offering customised blends. Frost & Sullivan notes 24 per cent annual growth in the omega-3 sector, projecting a global market worth $1.6bn by 2014.
Omega-3 plus glucosamine ‘superior’ for joint health: Study
By Stephen Daniells, 30-Nov-2009
Combining omega-3 fatty acids with glucosamine achieves better improvements in joint health than glucosamine alone, says a new study from Germany. The study, published in the journal Advances in Therapy, is said to be the first clinical trial to employ the combination of glucosamine omega-3 fatty acids in people suffering from osteoarthritis. UK-based Seven Seas funded the study. Approximately seven million people in the UK alone are reported to have long-term health problems associated with arthritis. Around 206 million working days were lost in the UK in 1999-2000, equal to £18 billion (€26 billion) of lost productivity. Talking to NutraIngredients, lead author and president of the CRO which performed the trial, Analyze & Realize, Dr Joerg Gruenwald said: “In a randomized controlled clinical trial with 177 patients with osteoarthritis, we could prove that the combination of glucosamine sulfate and omega -3-fatty acid is superior to glucosamine alone. “Using the classical WOMAC pain score we could show 27 per cent more responders (80 per cent reduction of WOMAC pain score) in the combination group compared to glucosamine alone, this difference was statistically significant,” he added. The joint health market is dominated by glucosamine, which is extracted from the shell of crabs, lobster and shrimps. Cargill also markets a non-animal, non-shellfish derived product. The ingredient is often used in combination with chondroitin sulphate, extracted from animal cartilage, such as sharks. According to the Nutrition Business Journal, US sales for these combined supplements were $810 million (€563 million) in 2005. Study details Dr Gruenwald and his co-workers recruited 177 people with moderate-to-severe hip or knee osteoarthritis and randomly assigned them to receive either a glucosamine sulfate supplement (1500 milligrams per day) or glucosamine plus omega-3 fatty acids (providing 444 mg of fish oil, of which 200 mg were omega-3-fatty acids). “Because the patients studied had moderate-to-severe knee or hip osteoarthritis pain, a placebo group was not used for ethical reasons,” explained the researchers. After 26 weeks of supplementation, the researchers tested pain levels using the established Western Ontario and McMaster Universities Arthrosis index (WOMAC) score. While there was no significant difference between the number of responders in each group when a minimal pain reduction of at least 20 per cent was used, significant differences were observed when a higher responder criterion of at least 80 pain reduction was used. Indeed, the combination product reduced morning stiffness and pain in the hips and knees by between 48.5 and 55.6 per cent, compared to 41.7 to 55.3 per cent in the glucosamine only group. Commenting on the potential mechanism, Dr Gruenwald and his co-workers note that the ingredient probably acted synergistically. “Omega-3 fatty acids inhibit the inflammation process in OA, whereas glucosamine sulfate further supports the rebuilding of lost cartilage substance,” they stated. Source: Advances in TherapyVolume 26, Issue 9, Pages 858-871"Effect of glucosamine sulfate with or without omega-3 fatty acids in patients with osteoarthritis"Authors: J. Gruenwald, E. Petzold, R. Busch, H.-P. Petzold, H.-J. Graubaum
viernes, 22 de enero de 2010
viernes, 18 de diciembre de 2009
Información Técnica 22-01-2010
Danisco enters niche probiotic juice category
By Jane Byrne , 21-Jan-2010
By Jane Byrne , 21-Jan-2010
Beverage manufacturers seeking to extend their health and wellness portfolio can now incorporate a clinical dose of an immune boosting probiotic strain to their refrigerated fruit juice range while keeping their all-natural positioning, claims Danisco.
Danisco said great tasting juices with scientifically documented effects on consumer's health have great commercial potential and that the probiotic strain, Howaru Bifido (Bifidobacterium lactis HN019) is specifically selected for its immune modulating properties, with its benefits supported by clinical studies.
The company said that it has developed two probiotic juice concepts, both containing an effective dose of the Bifidobacterium lactis HN019 strain.
Yogurts and fermented dairy drinks have long been considered an ideal vehicle for delivering probiotic bacteria to the human gastroinstestinal tract which explains the widespread use of probiotic cultures in dairy products but adding probiotics to juices is more complex.
Danisco said that its applications specialists have been working extensively to gain specific expertise in process and formulation in the area of inoculation of the bacteria into juices, and have, by acquiring this real know-how, the supplier will support beverage manufacturers in the development of probiotic juices adpated to their production environment.
Test results have shown that it can obtain a good survival of its probiotic strains in fruit juice over 40 days at 4°C, stated the company.
And, a spokesperson for the company told NutraIngredients.com that though it is currently a niche area, Danisco plans to develop the European market for probiotic juices through collaboration between its formulation experts and its customers.
She added that Danisco is targeting beverage manufacturers worldwide with its probiotic strains for juices.
In September last year, Swedish dairy pioneer, Skånemejerier, extended its Scandinavian-leading juice range, Bravo, to incorporate probiotic strains.
The products, called Bravo Friscus, come in the form of one-litre 100 per cent apple and orange juices cartons and incorporate two probiotic strains that have been clinically proven to resist colds and flus.
Fellow Swedish biotech firm, Probi, is supplying the Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 strains used in the products at a level of about 1bn colony forming units (CFUs) per 250ml.
It sells at about €2.50 per one litre carton – a 50 per cent mark-up over regular Bravo juices.
“This is a world first and is the result of 5-7 years of research and development,” Probi chief executive officer, Michael Oredsson, told this publication at the time.
“The products is being sold on its ability to fight colds and there has been a high level of interest with the winter season coming on. We plan to move into other Nordic countries.”
However Finnish dairy, Valio, disputed the claim by Skåne that it was the world's first probiotic 100 per cent juice, noting it had a product called Gefilus on the market since 1997. Gefilus was once marketed on digestive health benefits but now makes broad immunity claims.
Arla Ingman Oy Ab has has a 100 per cent BioGaia-supplied probiotic juice under the Rela brand on-market in Finland since 1999, but employing a soft immunity and nothing as specific as cold-fighting.
Danisco said great tasting juices with scientifically documented effects on consumer's health have great commercial potential and that the probiotic strain, Howaru Bifido (Bifidobacterium lactis HN019) is specifically selected for its immune modulating properties, with its benefits supported by clinical studies.
The company said that it has developed two probiotic juice concepts, both containing an effective dose of the Bifidobacterium lactis HN019 strain.
Yogurts and fermented dairy drinks have long been considered an ideal vehicle for delivering probiotic bacteria to the human gastroinstestinal tract which explains the widespread use of probiotic cultures in dairy products but adding probiotics to juices is more complex.
Danisco said that its applications specialists have been working extensively to gain specific expertise in process and formulation in the area of inoculation of the bacteria into juices, and have, by acquiring this real know-how, the supplier will support beverage manufacturers in the development of probiotic juices adpated to their production environment.
Test results have shown that it can obtain a good survival of its probiotic strains in fruit juice over 40 days at 4°C, stated the company.
And, a spokesperson for the company told NutraIngredients.com that though it is currently a niche area, Danisco plans to develop the European market for probiotic juices through collaboration between its formulation experts and its customers.
She added that Danisco is targeting beverage manufacturers worldwide with its probiotic strains for juices.
In September last year, Swedish dairy pioneer, Skånemejerier, extended its Scandinavian-leading juice range, Bravo, to incorporate probiotic strains.
The products, called Bravo Friscus, come in the form of one-litre 100 per cent apple and orange juices cartons and incorporate two probiotic strains that have been clinically proven to resist colds and flus.
Fellow Swedish biotech firm, Probi, is supplying the Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2 strains used in the products at a level of about 1bn colony forming units (CFUs) per 250ml.
It sells at about €2.50 per one litre carton – a 50 per cent mark-up over regular Bravo juices.
“This is a world first and is the result of 5-7 years of research and development,” Probi chief executive officer, Michael Oredsson, told this publication at the time.
“The products is being sold on its ability to fight colds and there has been a high level of interest with the winter season coming on. We plan to move into other Nordic countries.”
However Finnish dairy, Valio, disputed the claim by Skåne that it was the world's first probiotic 100 per cent juice, noting it had a product called Gefilus on the market since 1997. Gefilus was once marketed on digestive health benefits but now makes broad immunity claims.
Arla Ingman Oy Ab has has a 100 per cent BioGaia-supplied probiotic juice under the Rela brand on-market in Finland since 1999, but employing a soft immunity and nothing as specific as cold-fighting.
Grapefruit juice may boost CoQ10 uptake: Study
By Stephen Daniells , 15-Jan-2010
A glass of grapefruit juice may improve intestinal absorption of coenzyme Q10 (CoQ10) by almost 50 per cent, says a new study from Japan.
The juice appears to inhibit a protein in the membrane of cells called P-glycoprotein (P-gp), which thereby leads to an increased absorption of CoQ10, according to results of a laboratory study published in Food Chemistry.
“We have demonstrated that a higher cellular uptake of CoQ10 was achieved in the presence of grapefruit juice,” wrote the Japanese researchers, led by Ken Iseki from Hokkaido University.
The formulation of the CoQ10 is known to play a key role in its bioavailability. Since the coenzyme is lipophilic (fat-loving) its absorption is enhanced in the presence of lipids. Therefore, when taken as a supplement apart from meals, the absorption of some formulations is lower.
“It is possible that co-administration of CoQ10 with grapefruit juice constitutes an easily accessible way to improve the intestinal absorption of CoQ10,” added Iseki and his co-workers.
Grapefruit juice is well-known to interact with other compounds in the digestive system. Chemicals in juice and pulp of the fruit are reported to interfere with the enzymes that metabolise certain drugs in the digestive system, including statins to lower cholesterol. This results in potentially toxic quantities of drugs circulating in the blood.
The new study, however, suggests that grapefruit juice’s inhibiting effects may actually benefit CoQ10 absorption.
Vitamin-like
CoQ10 has properties similar to vitamins, but since it is naturally synthesized in the body it is not classed as such. Our ability to synthesise the compound peaks at the age of 20 and amounts in our body decrease rapidly after we pass the age of 40.
With chemical structure 2,3-dimethoxy-5-methyl-6-decaprenyl-1,4-benzoquinone, it is also known as ubiquinone because of its 'ubiquitous' distribution throughout the human body.
The coenzyme is concentrated in the mitochondria - the 'power plants' of the cell - and plays a vital role in the production of chemical energy by participating in the production of adenosince triphosphate (ATP), the body's co-called 'energy currency'.
By Stephen Daniells , 15-Jan-2010
A glass of grapefruit juice may improve intestinal absorption of coenzyme Q10 (CoQ10) by almost 50 per cent, says a new study from Japan.
The juice appears to inhibit a protein in the membrane of cells called P-glycoprotein (P-gp), which thereby leads to an increased absorption of CoQ10, according to results of a laboratory study published in Food Chemistry.
“We have demonstrated that a higher cellular uptake of CoQ10 was achieved in the presence of grapefruit juice,” wrote the Japanese researchers, led by Ken Iseki from Hokkaido University.
The formulation of the CoQ10 is known to play a key role in its bioavailability. Since the coenzyme is lipophilic (fat-loving) its absorption is enhanced in the presence of lipids. Therefore, when taken as a supplement apart from meals, the absorption of some formulations is lower.
“It is possible that co-administration of CoQ10 with grapefruit juice constitutes an easily accessible way to improve the intestinal absorption of CoQ10,” added Iseki and his co-workers.
Grapefruit juice is well-known to interact with other compounds in the digestive system. Chemicals in juice and pulp of the fruit are reported to interfere with the enzymes that metabolise certain drugs in the digestive system, including statins to lower cholesterol. This results in potentially toxic quantities of drugs circulating in the blood.
The new study, however, suggests that grapefruit juice’s inhibiting effects may actually benefit CoQ10 absorption.
Vitamin-like
CoQ10 has properties similar to vitamins, but since it is naturally synthesized in the body it is not classed as such. Our ability to synthesise the compound peaks at the age of 20 and amounts in our body decrease rapidly after we pass the age of 40.
With chemical structure 2,3-dimethoxy-5-methyl-6-decaprenyl-1,4-benzoquinone, it is also known as ubiquinone because of its 'ubiquitous' distribution throughout the human body.
The coenzyme is concentrated in the mitochondria - the 'power plants' of the cell - and plays a vital role in the production of chemical energy by participating in the production of adenosince triphosphate (ATP), the body's co-called 'energy currency'.
Study details
The Japanese researchers used Caco-2 cells, a cell line used to model the lining of the human intestine. Cells were cultured in the presence of CoQ10 powder (10 micromoles, supplied by Kougen Co. Ltd.) and grapefruit juice (diluted to a concentration of 1 per cent, purchased from the Dole Food Company Inc., USA).
Results showed that CoQ10 uptake in the presence of grapefruit juice was increased by almost 50 per cent. “These results indicate that the combined administration of CoQ10 and grapefruit juice could enhance CoQ10 absorption,” said the researchers.
“Taking these findings into consideration, it is possible that co-administration of CoQ10 with grapefruit juice will be an easily accessible way to improve the pharmacological effects of CoQ10,” they added.
The researchers concluded that additional studies are required in order to investigate the pharmacological effects of CoQ10 when administration with grapefruit juice. “Such investigations will provide important information for improving the pharmacological effects of CoQ10,” concluded Iseki and his co-workers.
Source: Food Chemistry2010, Volume 120 (2010) 552–555“Grapefruit juice enhances the uptake of coenzyme Q10 in the human intestinal cell-line Caco-2”Authors: S. Itagaki, A. Ochiai, M. Kobayashi, M. Sugawara, T. Hirano, K. Iseki
The Japanese researchers used Caco-2 cells, a cell line used to model the lining of the human intestine. Cells were cultured in the presence of CoQ10 powder (10 micromoles, supplied by Kougen Co. Ltd.) and grapefruit juice (diluted to a concentration of 1 per cent, purchased from the Dole Food Company Inc., USA).
Results showed that CoQ10 uptake in the presence of grapefruit juice was increased by almost 50 per cent. “These results indicate that the combined administration of CoQ10 and grapefruit juice could enhance CoQ10 absorption,” said the researchers.
“Taking these findings into consideration, it is possible that co-administration of CoQ10 with grapefruit juice will be an easily accessible way to improve the pharmacological effects of CoQ10,” they added.
The researchers concluded that additional studies are required in order to investigate the pharmacological effects of CoQ10 when administration with grapefruit juice. “Such investigations will provide important information for improving the pharmacological effects of CoQ10,” concluded Iseki and his co-workers.
Source: Food Chemistry2010, Volume 120 (2010) 552–555“Grapefruit juice enhances the uptake of coenzyme Q10 in the human intestinal cell-line Caco-2”Authors: S. Itagaki, A. Ochiai, M. Kobayashi, M. Sugawara, T. Hirano, K. Iseki
sábado, 3 de octubre de 2009
Presentación
La empresa PiimAT, surge como una inquietud de entregar a las empresas lácteas pymes, asesoramiento técnico especializado y personalizado, a un costo razonable.
Nuestra área de cobertura es principalmente las provincias de Córdoba y Santa Fe, en Argentina.
Puede confiar en nosotros con los siguientes temas:
- Optimización de procesos productivos.
- Capacitación de personal.
- Desarrollo de nuevos productos.
- Manejo de ingredientes alimenticios.
Para mayor información puede contactarnos a través de los siguientes canales:
Ing. Mauricio A. Rossi
web: www.piimat.com.ar
skype: mauricio.a.rossi
cel: (+54 9) 3564 626748
II- Capacitación
La CAPACITACIÓN debe ir de la mano de la Optimización de Proceso.
El porqué es simple, para que un registro sea fidedigno, quien lo lleva adelante debe ser plenamente conciente del trabajo que se está emprendiendo en la empresa, y de que su trabajo contribuirá a un bien mayor.
Por eso la capacitación debe comenzar por la mente de los dueños, los gerentes, los líderes de la empresa y luego hacerse extensible a toda la organización e incluso a la selección de personal.
Siempre va a ser buena idea seleccionar personal:
- Honesto
- Con ética
- Orgulloso de lo que puede lograr
- Curioso, con ganas de mejorar constantemente
- Inteligente
- Voluntarioso
Una muy buena iniciativa por parte de los líderes de una empresa, es incentivar al personal que reuna estas características, si es factible con incentivos monetarios (debemos tener presente que no sólo se trabaja por realización personal, sino para mejorar la calidad de vida propia y de los seres queridos).
Eso sí, vale la pena perderse unas cuantas horas estableciendo una buena estrategia de RRHH, que mantenga estas cuantas claras,... sólo así se conservará la amistad entre el líder y el seguidor.
Superada esta etapa interna, nos encontramos con 3 estadíos diferentes desde donde podemos comenzar a capacitar el personal de la Industria Láctea:
- Toma de conciencia: básico para trabajar con alimentos. Implica la implementación de Buenas Prácticas de Manufactura en todos los niveles, incluso en los detalles más pequeños y a pesar de que no estén dadas todas las condiciones edilicias, etc... tiene que ver con un acostumbramiento del personal.
- Nivelación de conocimientos: implica profundizar el conocimiento que los operarios tengan de las materias primas, ingredientes y productos que están manipulando cotidianamente. De esta manera encuentran explicaciones a las operaciones realizadas y pueden dimensionar la importancia de las mismas, y no simplemente confiar en lo que el líder le dice. La autoconcientización termina siendo la más convincente de las capacitaciones.
- Crecimiento: involucra un bien mayor. El capacitar el personal, no sólo para que haga mejor su trabajo, sino para que crezca, que aprenda a hacer cosas nuevas y mejores, que piense, que aporte al crecimiento global de una manera intelectualmente activa.
I- Optimización de Procesos
En todo proyecto de OPTIMIZACIÓN de PROCESOS primeramente debemos conocer qué pasa en nuestra planta, por ende hay que comenzar implementando registros. Cuántos? dependerá de nuestra necesidad de conocer y explicar qué sucede en los procesos que llevamos adelante en planta.... no sólo desde el punto de vista teórico, sino también con datos concretos.
A continuación, luego de esta primera etapa, debemos decidir cuáles de estos registros son correctos y cuáles deben ser corregidos, esto es establecer parámetros.
Cuando hayamos cumplimentado estos dos pasos, muy importantes y primordiales, podremos comenzar a sacar conclusiones respecto de lo que estamos haciendo:
A continuación, luego de esta primera etapa, debemos decidir cuáles de estos registros son correctos y cuáles deben ser corregidos, esto es establecer parámetros.
Cuando hayamos cumplimentado estos dos pasos, muy importantes y primordiales, podremos comenzar a sacar conclusiones respecto de lo que estamos haciendo:
- Porcentaje de productos sin desviaciones y sus resultados
- Relevancia concreta de determinados registros implementados
- Y si realmente controlamos nosotros el proceso... o tenemos suerte
- etc
Sean cuales fueran nuestras primeras conclusiones, tendremos una oportunidad única: emprender acciones para que nuestro proceso sea controlado en un 100% por nosotros.
Diferentes alternativas de control:
- Podemos fijar parámetros fijos a cumplir, establecidos a través de Procedimientos Específicos Operativos que ordenen todos los procesos involucrados.
- Podemos fijar criterios lógicos o criterios empíricos para la toma de desiciones constante, en función de los registros que se van obteniendo en todo momento.
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