Ultra-processed Foods and Risk of Crohn's Disease and Ulcerative Colitis: A Prospective Cohort Study.

BACKGROUND & AIMS: The rising incidence of inflammatory bowel disease in regions undergoing Westernization has coincided with the increase in ultra-processed food (UPF) consumption over the past few decades. We aimed to examine the association between consumption of UPFs and the risk of Crohn's disease (CD) and ulcerative colitis (UC). METHODS: We performed a prospective cohort study of 3 nationwide cohorts of health professionals in the United States-the Nurses' Health Study (1986-2014), the Nurses' Health Study II (1991-2017), and the Health Professionals Follow-up Study (1986-2012). We employed Cox proportional hazards models with adjustment for confounders to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for CD and UC according to self-reported consumption of UPFs. RESULTS: The study included 245,112 participants. Over 5,468,444 person-years of follow-up, we documented 369 incident cases of CD and 488 incident cases of UC. The median age at diagnosis was 56 years (range, 29-85 years). Compared with participants in the lowest quartile of simple updated UPF consumption, those in the highest quartile had a significantly increased risk of CD (HR, 1.70; 95% CI, 1.23-2.35; Ptrend = .0008). Among different UPF subgroups, ultra-processed breads and breakfast foods; frozen or shelf-stable ready-to-eat/heat meals; and sauces, cheeses, spreads, and gravies showed the strongest positive associations with CD risk (HR per 1 standard deviation increase in intake, 1.18 [95% CI, 1.07-1.29], 1.11 [95% CI, 1.01-1.22], and 1.14 [95% CI, 1.02-1.27], respectively). There was no consistent association between UPF intake and UC risk. CONCLUSIONS: Higher UPF intake was associated with an increased risk of incident CD. Further studies are needed to identify specific contributory dietary components.

Changes in dairy product consumption and risk of type 2 diabetes: results from 3 large prospective cohorts of US men and women.

BACKGROUND: Whether changes in dairy product consumption are related to subsequent risk of type 2 diabetes (T2D) remains unknown. OBJECTIVE: We evaluated the association of long-term changes in dairy product consumption with subsequent risk of T2D among US men and women. METHODS: We followed up 34,224 men in the Health Professionals Follow-Up Study (1986-2012), 76,531 women in the Nurses' Health Study (1986-2012), and 81,597 women in the Nurses' Health Study II (1991-2013). Changes in dairy consumption were calculated from consecutive quadrennial FFQs. Multivariable Cox proportional regression models were used to calculate HRs for T2D associated with changes in dairy product consumption. Results of the 3 cohorts were pooled using an inverse variance-weighted, fixed-effect meta-analysis. RESULTS: During 2,783,210 person-years, we documented 11,906 incident T2D cases. After adjustment for initial and changes in diet and lifestyle covariates, decreasing total dairy intake by >1.0 serving/d over a 4-y period was associated with an 11% (95% CI: 3%, 19%) higher risk of T2D in the subsequent 4 y compared with maintaining a relatively stable consumption (i.e., change in intake of ±1.0 serving/wk). Increasing yogurt consumption by >0.5 serving/d was associated with an 11% (95% CI: 4%, 18%) lower T2D risk, whereas increasing cheese consumption by >0.5 serving/d was associated with a 9% (95% CI: 2%, 16%) higher risk compared with maintaining stable intakes. Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated with a 16% (95% CI: 10%, 22%) or 12% (95% CI: 8%, 16%) lower T2D risk, respectively. CONCLUSIONS: Increasing yogurt consumption was associated with a moderately lower risk of T2D, whereas increasing cheese consumption was associated with a moderately higher risk among US men and women. Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with a lower risk of T2D.

Observations on the introduction and dissemination of Salmonella in three previously low prevalence status pig farms in the United Kingdom.

In the United Kingdom a serological Salmonella surveillance scheme was run in pigs up to 2012. Farms that maintained a low seroprevalence (<10%) were recognised as "Platinum" pig farms. The aim of this study was to investigate the occurrence and distribution of Salmonella in three farms (17P, 18P and 46P) that had lost their "Platinum" status. Four visits to each farm were made over a period of 15 months. The sampling was carried out by collecting pooled pen floor faecal swab and environmental samples. All samples were tested for Salmonella by a modification of ISO6579 Annex D, and serovars were determined for all isolates. The Salmonella prevalence peaked in the Summer/Autumn months and all farms were still positive at the end of the study. The overall sample prevalence was higher in farm 17P (46%) and 18P (35%) than 46P (19%). Monophasic S. Typhimurium (mST) represented 77.8% of the Salmonella isolates, mainly from farms 17P and 46P. The mST isolated at the initial visit may have been introduced via other livestock present on farm or introduction into the herd of infected animals. The results of this study suggest that incursion of mST was likely to be the main cause of the loss of "Platinum" status and confirm that mST can persist in pigs and their environment.

Uso de dispensadores de solución alcohólica para higiene de manos por los visitantes a un hospital / No disponible

Introducción: La higiene de manos en los visitantes del hospital es un aspecto relevante en la prevención de infecciones pero se sabe poco acerca del uso que estos hacen de las soluciones hidroalcohólicas (SHA). El objetivo de este estudio es examinar las relaciones entre el uso de las SHA y los visitantes del hospital y posibles cambios en el comportamiento tras añadir señales informativas específicas. Métodos: Estudio observacional cuasi-experimental sobre el uso de SHA por los visitantes de un hospital de tercer nivel en Madrid durante los meses de febrero y marzo de 2017. Se observó el comportamiento antes y después de una intervención encaminada a aumentar la visibilidad de las SHA. Se realizó un análisis descriptivo de las variables de interés (grupo edad, sexo, visita en solitario o en grupo) y el cálculo de distribución de frecuencias absolutas y porcentajes para variables categóricas y la probable asociación de variables cualitativas. Resultados: El porcentaje de uso basal de las SHA fue del 2,7%, tras la intervención el porcentaje de uso bajó al 1,2% lo que supone un uso 53% menor (IC95%:0,23-0,93). En el horario de tarde realizaron 2,4 veces más HM que en el turno de mañana (IC95%: 1,22-4,74). Así mismo se encontró que los adultos jóvenes realizan la HM un 77% menos que los niños (IC95%: 0,06-0,85) y los ancianos, realizaban la HM un 78% menos (IC95%: 0,06-0,81). Conclusiones. El estudio demuestra que la HM en las personas que visitan el hospital es muy baja y que las intervenciones realizadas no resultaron efectivas. Es necesario cambiar la estrategia empleada con el objetivo de que los visitantes y pacientes conozcan el importante papel que desempeñan en la prevención de las infecciones relacionadas con el ámbito sanitario

Background: Hand hygiene among visitors is an important aspect in preventing health care associated infections, however, little is known about their use of alcohol based solutions (ABS). The purpose of this study is to examine the relationship between visitors and hand hygiene compliance (HHC) and how it is affected by visual signals. Methods: Observational, quasi- experimental study on the use of ABS by visitors was conducted in a third-level hospital in Madrid during February and March of 2017. The behavior was observed before and after an intervention aimed at increasing the visibility of the ABS. A descriptive analysis of the variables of interest (age group, sex, visit alone or in groups) and the probable association of qualitative variables was performed. Results: An initial 2,7% visitors used the ABS. After the intervention this percentage decreased to 1,2%, which implies 53% less (CI 95%:0,23-0,93) use of ABS. It was observed that hand hygiene was performed 2,4 times more frequently in the afternoon period than in the morning (CI 95%: 1,22-4,74). Young adults used the ABS 77% less than children (CI 95%: 0,06-0,85), and the elder used it 78% less (CI 95%: 0,06-0,81). Conclusions: The results suggest that hand hygiene compliance among visitors is very low and the interventions were not efficient. The strategies to improve hospital visitor’s hand hygiene should be increased/modified because it is an important measure to prevent health care-associated infections

Preparation and characterization of 45S5 bioactive glass-based scaffolds loaded with PHBV microspheres with daidzein release function.

Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) microsphere loaded 45S5 bioactive glass (BG) based scaffolds with drug releasing capability have been developed. PHBV microspheres with a mean particle size 4 ± 2 µm loaded with daidzein were obtained by oil-in-water single emulsion solvent evaporation method and applied to the surface of BG scaffolds by dip coating technique. The morphology, in vitro bioactivity in simulated body fluid (SBF), mechanical properties and drug release kinetics of microsphere loaded scaffolds were studied. The microspheres were shown to be homogeneously dispersed on the scaffold surfaces. It was confirmed that hydroxyapatite crystals homogeneously grew not only on the surface of the scaffold but also on the surface of the microspheres within 3 days of immersion in SBF. The daidzein release from the microsphere loaded scaffolds lasted almost 1 month and was determined to be diffusion controlled. The microsphere loaded BG scaffolds with daidzein releasing capability obtained in this study are a candidate for bone tissue engineering. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 105A: 1765-1774, 2017.

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.

The effects of high-pressure processing--HPP--(450 and 600 MPa/3 min/20 °C) on the colour, carotenoids, ascorbic acid, polyphenols and antioxidant activity (FRAP and DPPH) of a smoothie were compared to thermal processing (80 °C/3 min). Stability during 45 days at 4 °C was also evaluated. HPP samples showed slight differences (p < 0.05) in colour compared to untreated smoothies. Both HPP significantly increased the extractability of lycopene, ß-carotene and polyphenols compared to untreated samples. After HPP, ascorbic acid was retained by more than 92% of the initial content. The best results for antioxidant activity were obtained when HPP was applied at 600 MPa. FRAP and DPPH showed a high correlation with ascorbic acid (R(2) = 0.7135 and 0.8107, respectively) and polyphenolic compounds (R(2) = 0.6819 and 0.6935, respectively), but not with total carotenoids. Changes in bioactive compounds during the storage period were lower in the HPP smoothie than in the thermal-treated sample.

Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages.

The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941 mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278 mg/L) and phosphate (51-428 mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers.