Cuando no todo es lo que parece_: masa extracardíaca en la aurícula izquierda: reporte de un caso en Uruguay / When not everything is what it seems_: extra-cardiac mass in the left atrium: a case report in Uruguay / Quando nem tudo é o que parece_: massa extracardíaca em átrio esquerdo: relato de um caso no Uruguai

La hernia hiatal es una entidad relativamente frecuente y puede ser un hallazgo incidental en un estudio ecocardiográfico. Describimos el caso de una paciente con diagnóstico de masa en la aurícula izquierda (AI) sin clara etiología, a quien se le realiza el diagnóstico de hernia hiatal por resonancia magnética cardíaca (RMC) y luego se demuestra mediante ecocardiografía de contraste el contenido gástrico de la masa tras la ingestión de una bebida carbonatada, lo que permite de forma rápida y sencilla aclarar el diagnóstico.

Hiatal hernia is a relatively common entity, and may be an incidental finding in an echocardiographic study. We describe the case of a patient with a diagnosis of a mass in the left atrium with no clear etiology, in whom the diagnosis of hiatal hernia is made by cardiac magnetic resonance imaging and then demonstrated by contrast echocardiography the gastric content of the mass after the ingestion of a carbonated drink, which allows quickly and easily to clarify the diagnosis.

A hérnia de hiato é uma entidade relativamente comum, e pode ser um achado incidental em um estudo ecocardiográfico. Descrevemos o caso de um paciente com diagnóstico de massa em átrio esquerdo sem etiologia definida, em que o diagnóstico de hérnia de hiato é feito por ressonância magnética cardíaca e posteriormente demonstrado por ecocardiografia contrastada com uma bebida gaseificada, permitindo esclarecer de forma rápida e fácil o diagnóstico.

The long-term effect of sparkling flavored water on human tooth enamel determined by gravimetric analysis: a preliminary evaluation / O efeito a longo prazo da água aromatizada com gás no esmalte dental humano determinado por análise gravimétrica: uma avaliação preliminar

Objetivo: O objetivo deste estudo foi avaliar o efeito in vitro de águas aromatizadas no esmalte dental humano utilizando um método gravimétrico. Material e Métodos: As superfícies linguais dos molares inferiores foram utilizadas para obter amostras de esmalte. O esmalte (n = 3) foi lavado, seco, e posteriormente imerso em 6 diferentes águas aromatizadas com gás disponíveis na região, e avaliado periodicamente por até 9 dias através de análise gravimétrica. Além disso, as medições de pH das águas aromatizadas foram registradas. Resultados: Todas as águas aromatizadas testadas apresentaram valores de pH abaixo do pH crítico. Os testes t pareados demonstraram reduções significativas na massa média do grupo para todas as amostras de esmalte desde o primeiro dia após a imersão em água com sabor, em comparação com as medições de referência. Reduções adicionais na massa média continuaram até o nono dia de imersão. Conclusão: As águas aromatizadas são potencialmente erosivas para as amostras de esmalte humano, sendo o efeito erosivo cumulativo ao longo do tempo. (AU)

Objective: The aim of this study was to assess the in vitro effect of flavored waters on human tooth enamel using a gravimetric method. Lingual surfaces of lower molars were used to obtain enamel specimens. Material and Methods: Enamel (n=3) was washed and dried, immersed in 6 flavors of locally available flavored sparkling water and assessed using gravimetric analysis, periodically for up to 9 days. Additionally, pH measurements of the flavored waters were recorded. Results: All the tested flavored waters showed pH values below that of critical pH. Paired t-tests demonstrated significant reductions in the mean group mass for all enamel specimens from as early as day 1 after immersion in flavored water, compared to baseline measurements. Further reductions in mean mass continued up to day 9 of immersion. Conclusion: Flavored waters are potentially erosive to human enamel specimens with the erosive effect being cumulative over time. (AU)

The Effect of Consumers' Factors of Food Choices on Replacing Soft Drinks with Carbonated Water / 대한지역사회영양학회지

OBJECTIVES: This research was conducted to identify the consumers' food choice factors that affect the consumers' replacement of soft drinks with carbonated water. METHODS: The present study used secondary data from a consumer panel survey conducted by the Rural Development Administration of Korea, and the data included the panel members' purchase records based on their monthly spending receipts. The survey asked the participants about their food choice factors and their personal responsibility for their health. This survey included independent variables for the consumers' food purchase factors. As a dependent variable, two types of groups were defined. The replacement group included those people who increased their purchase of carbonated water and decreased their purchase of soft drinks. The non-replacement group included those people who did not change their purchase patterns or they increased their purchase of soft drinks and they decreased their purchase of carbonated water. Logistic regression analysis was conducted to determine the consumers' food choice factors that were associated with replacing soft drinks with carbonated water. RESULTS: The replacement group was significantly associated with (1) a younger age (OR=0.953), (2) being a housewife (OR=2.03), (3) higher income (OR=1.001) and (4) less concern about price (OR=0.819) when purchasing food. This group also showed (5) higher enjoyment (OR=1.328) when choosing food and (6) they took greater responsibly for their personal health (OR=1.233). CONCLUSIONS: This research is the first study to mainly focus on soft drinks and carbonated water. The result of this research showed that young, health-conscious consumers with a higher income and who are more interested in food have more possibilities to replace soft drinks with carbonated water. These research findings may be applied to consumers who have characteristics that are similar to the young health-conscious consumers and the results can help to suggest ways to reduce sugar intake and improve public health. However, this research has a limitation due to the application of secondary data. Therefore, a future study is needed to develop detailed survey questions about food choice factors and to extend these factors to all beverages, including soft drinks made with sugar substitutes, so as to reflect the growth of alternative industries that use artificial sweeteners or different types of sugar to make commercially available drinks.

Assessment of the erosive potential of carbonated waters / 대한구강보건학회지

OBJECTIVES: The aims of this study were to determine the erosive potential of several carbonated waters and to confirm the availability of a simple ISO protocol for screening the erosive potential of drinks. METHODS: A total of six carbonated waters were tested. Three products (Lemon-Sparkling water, Seagram, and Trevi) were domestic, and the other three (Perrier, San Pellegrino, and Rosbacher) were imported. Two kinds of carbonated drinks (Coca-Cola and Sprite) were used as controls. The erosive potential of each drink was assessed by measuring the initial pH (pH(I)), the final pH after degassing of carbon dioxide (pH(F)), and the titratable acidity to pH 5.5 (TA(5.5)) and 7.0 (TA(7.0)). The pH changes (DeltapH) caused by the addition of drinks to screening solutions were calculated according to the ISO protocol for evaluating the erosive potential of oral rinses. RESULTS: The overall erosive potential of the carbonated waters was lower than that of the control drinks. The pHI and pH(F) of the carbonated waters ranged from 3.94 to 5.84 and from 5.07 to 7.88, respectively. The Lemon-Sparkling water showed the highest erosive potential among the carbonated waters, having the lowest pH (3.94) and the highest TA(5.5) (1.67 ml). The DeltapH of all tested drinks ranged from -1.00 to 0.23. Also, the tendency of erosive potential measured by DeltapH was similar to that measured by TA(5.5). CONCLUSIONS: The carbonated waters tested in this study had a lower erosive potential than did the carbonated drinks. However, the erosive potential of domestic products was higher than that of imported products. The results of the ISO screening test could reflect the influence of the acid content as well as the pH of drinks. Therefore, this protocol could also be conveniently applied to evaluate the erosive potential of various drinks.

The pH of water from various sources: an overview for recommendation for patients with atopic dermatitis

BACKGROUND: Patients with atopic dermatitis (AD) have increased susceptibility to irritants. Some patients have questions about types of water for bathing or skin cleansing. OBJECTIVE: We studied the pH of water from various sources to give an overview for physicians to recommend patients with AD. METHODS: Water from various sources was collected for measurement of the pH using a pH meter and pH-indicator strips. RESULTS: Bottled drinking still water had pH between 6.9 and 7.5 while the sparkling type had pH between 4.9 and 5.5. Water derived from home water filters had an approximate pH of 7.5 as same as tap water. Swimming pool water had had pH between 7.2 and 7.5 while seawater had a pH of 8. Normal saline and distilled water had pH of 5.4 and 5.7, respectively. Facial mineral water had pH between 7.5 and 8, while facial makeup removing water had an acidic pH. CONCLUSION: Normal saline, distilled water, bottled sparkling water and facial makeup removing water had similar pH to that of normal skin of normal people. However, other factors including benefits of mineral substances in the water in terms of bacteriostatic and anti-inflammation should be considered in the selection of cleansing water.