Comparison of MRI Sequences for the Detection of Cerebral Venous Sinus Thrombosis During Follow-Up Examination

PURPOSE@#To compare the diagnostic performance of magnetic resonance (MR) sequences for the evaluation of cerebral venous sinus thrombosis (CVST) during follow-up examinations.@*MATERIALS AND METHODS@#Thirteen cases that were confirmed to be CVST between January 2006 and March 2016 were included in this study. Two neuroradiologists independently examined each initial and follow-up MR sequence image in random order.@*RESULTS@#Gadolinium-enhanced T1-weighted imaging (Gd-enhanced T1WI) was the most sensitive sequence for the detection of CVST in the initial and follow-up MR examinations (82% and 55.3%, respectively). Among the non-enhanced MR sequences of the initial examination, gradient-recalled echo was the most sensitive (77.4%), fluid-attenuated inversion recovery (FLAIR) had low sensitivity (34.4%). The overall diagnostic performances of all MR sequences except for FLAIR decreased during the follow-up. FLAIR was the most sensitive during follow-up, and was also the only sequence with increased sensitivity during follow-up (from 34.4% to 55.6%).@*CONCLUSION@#Gd-enhanced T1WI had the best diagnostic performance for CVST in both initial and follow-up MR examinations. Therefore, it is reasonable to use Gd-enhanced T1WI to evaluate CVST during follow-up examinations. However, for patients who cannot tolerate MR contrast agents, the use of FLAIR to assess the remaining CVST during the follow-up may be helpful.

Relationship between Red Pepper Intake, Capsaicin Threshold, Nutrient Intake, and Anthropometric Measurements in Young Korean Women

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropometric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting 10ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B2, niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B1, or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

Effects of Soup Temperature on Hunger, Energy and Nutrient Intake

The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup (75 degrees C), Yubu Chobap, Bulgogi, cucumber pickle and radish pickle. The cold meal component were the same as the hot meal except 300 g of water (8 degrees C) and boiled vegctables (100 g), instead of the hot beef-vegetable soup ot the hot meal. Thirst, core temperature and blood pressure were also measured before and after consumption the test meals in a within-subjects, repeated measures design. 30 women consumed 17% more kilocalories, 13% more protein and lipid and 16% more carbohydrate in the cold meal than in the hot meal. The core temperature at the end of the test meal was higher in the hot meal than in the cold meal. Energy and nutrient intake were inversely correlated with the hunger scores within 1 hour after the hot meal, however those are not related with each other in the cold meal. So hunger feeling might be disturbed in the cold meal. It is concluded that energy and nutrient consumptions were higher in the cold meal, partly because of the distrubed hunger feeling in the cold meal.

Effects of Spicy Soup with Red Pepper on Body Temperature, Blood Pressure, Appetite and Energy Intake

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.