Technological evolution of laparoscopic gastrointestinal surgery in China / 中华胃肠外科杂志

After 30 years of development in China, laparoscopic gastrointestinal surgery has been widely accepted and popularized. In recent years, the application of a series of novel technologies, such as 3D laparoscopic system, 4k high-definition laparoscopy, near-infrared fluorescence imaging technique and telesurgery with 5G wireless system has injected new vitality to the laparoscopic gastrointestinal surgery in new era. It also well contributes to the further promotion and standardization of minimally invasive gastrointestinal surgery. This article reviews the application and development of novel techniques in minimally invasive gastrointestinal surgery. It is concluded that great progress has been made in clinical application of minimally invasive gastrointestinal surgery in China. In terms of surgical technology and equipment development, the period of mechanical imitation has passed and a new era focusing on innovation and originality is coming in China. The authors believe that Chinese laparoscopic gastrointestinal surgeons should remember their original intention, insist on the patient-centered concept in diagnosis and treatment, maintain innovative thinking and attitude and thus, push the development of minimally invasive gastrointestinal surgery to a new height in China.

Melhores escolhas alimentares entre usuários do Guia Alimentar Digital: um relatório do Brasil / Better food choices among users of the Digital Food Guide: a report from Brazil / Mejores opciones de alimentos entre los usuarios da Guía Alimentaria Digital: un informe de Brasil

O acesso fácil à informação possibilita a oportunidade de promover escolhas alimentares saudáveis. Este estudo apresenta o Guia Alimentar Digital (GAD), aplicativo para smartphones, e avalia sua capacidade de promover escolhas alimentares saudáveis. Usuários registram sua ingestão alimentar e recebem dados dos grupos alimentares e Índice de Qualidade da Dieta, pontuação associada ao GAD. Este estudo analisou a ingestão alimentar e peso corporal relatados de 442 usuários de ambos os sexos, entre 19 e 50 anos. Após usar o aplicativo, aproximadamente um terço dos participantes melhoraram seu padrão alimentar e 60% perderam peso (p < 0,01). A percentagem de indivíduos que consumiram dieta de qualidade ruim diminuiu 8,5%, aqueles que obtiveram qualidade intermediária aumentaram 6,8% e os de alta qualidade aumentaram 1,6% (p = 0,01). Tecnologias da informação podem ser recursos adicionais, apoiando a educação nutricional e ajudando as pessoas a comerem conscientemente com resultados positivos para a saúde.(AU)

Easy access to information provides an opportunity to promote healthy food choices. This study presents the Digital Food Guide (DFG), an application for smartphones, and assesses its ability to promote healthy food choices. Users record their food intake and receive data regarding food groups and Diet Quality Index, a score associated with the DFG. This study analyzed the reported food intake and body weight of 442 users of both genders aged 19 to 50 years. After using the app, approximately one-third of the participants improved their dietary pattern and 60% lost weight (p < 0.01). The percentage of individuals consuming a poor-quality diet decreased by 8.5%, individuals consuming an intermediate-quality diet increased by 6.8% and individuals consuming a high-quality diet increased by 1.6% (p = 0.01). Information technologies may be additional resources by supporting nutritional education, thus helping individuals to eat consciously with positive health outcomes.

Acceso fácil a la información posibilita oportunidad de promover escojas alimentares saludables. Este estudio presenta la Guía de Alimentación Digital (GAD), la aplicación para smartphones, y su capacidad de promover escojas alimentares saludables. Usuarios registran su información y reciben datos de los grupos alimentarios y del Índice de Calidad de la Dieta, pontuación asociada a GAD. Este estudio compara un ingestión alimentaria y un peso corporal relatados de 442 usuarios de ambos sexos, entre 19 y 50 años. Después de usar el programa, aproximadamente un tercio de los dos mejoró su patrón alimentario y 60% pierderon peso (p < 0,01). Un porcentaje de consumo que consumió la dieta de calidad disminuyó un 8,5%, lo que aumentó el 6,8% y aumentó 1,6% (p = 0,01). Tecnologías de la información pueden ser recursos adicionales, apoyo a la educación nutricional y ayudar a las personas a comer conscientemente con resultados positivos de salud.

Advances on Recognizing and Managing Tumor Heterogeneity / 中国肺癌杂志

Tumor heterogeneity is one of the characteristics of malignant tumors, which can cause differences in tumor growth rate, invasion, migration, drug sensitivity and prognosis. Discoveries and development upon on tumor-driver genes and targeted therapy paved the way on dealing with cancer diagnosis and treatment. However, the existence of tumor heterogeneity makes malignant tumor more hardly to overcome. It is generally present and far more complicated during the process of cancer recurrence, development and evolution. Thus, it has becoming key areas in precision medicine regarding to designing optimal therapeutic approaches targeting the mechanisms and phenotypes of tumor heterogeneity, based on novel detecting techniques and new concepts and theory. This review summarized the current references on tumor heterogeneity, in order to better understand the function and mechanisms, and eventually manage tumor heterogeneity through various methods.
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