Baseline Basal Cell Hyperplasia Is not Associated With Baseline Lower Urinary Tract Symptoms, Baseline Clinical Prostatitis or Prostate Cancer in Repeat Biopsies.

OBJECTIVES: To evaluate whether the presence of basal cell hyperplasia (BCH) in negative biopsies is associated with concurrent lower urinary tract symptoms (LUTS) and benign prostatic hyperplasia (BPH), clinical prostatitis, and future prostate cancer (PCa) in repeat prostate biopsy. METHODS: We performed a retrospective analysis of 6471 men, 50-75 years old with prostate-specific antigen between 2.5 and 10 ng/ml and prior negative biopsy who were enrolled in the Reduction by Dutasteride of PCa Events trial and underwent a 2-year repeat biopsy. The association between baseline BCH and risk of PCa, BPH/LUTS and clinical prostatitis measured at baseline were evaluated with logistic regression in uni/multivariable analysis, controlling for baseline patient characteristics. RESULTS: Among 6471 men enrolled, 84 (1.3%) had BCH in the baseline prostate biopsy. BCH was associated less chronic inflammation and more prostate atrophy (P < 0.05) and was unrelated to baseline patient characteristics. In both uni/multivariable analyses, BCH was not associated with PCa in repeat biopsy (univariable odds ratio [OR] = 0.98, 95% confidence interval [CI] = 0.53-1.82, P > 0.05; multivariable OR=1.15, 95% CI = 0.61-2.16, P > 0.05), BPH/LUTS (univariable OR = 1.13, 95% CI = 0.71-1.81, P > 0.05; multivariable OR = 1.20, 95% CI = 0.74-1.94, P > 0.05), or clinical prostatitis (univariable OR = 0.56, 95% CI = 0.18-1.81, P > 0.05; multivariable OR = 0.57, 95% CI = 0.18-1.83, P > 0.05). CONCLUSION: Among men undergoing repeat prostate biopsy with a baseline negative biopsy, BCH was associated with more histological atrophy and less chronic prostatitis, but was unrelated to LUTS/BPH, clinical prostatitis or future PCa risk.

Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts / Maní tostado y molido conduce a una menor respuesta glicémica postprandial comparado con maní crudo

Introduction: Few studies have evaluated the effect of nuts processing on the glycemic response and satiety. Objective: To evaluate the effect of peanut processing on glycemic response, and energy and nutrients intake. Method: Thirteen healthy subjects (4 men and 9women), with a mean age of 28.5 ± 10 years, BMI 22.7 ±2.5 kg/m², and body fat 23.7 ± 5.7% participated in this randomized crossover clinical trial. After 10-12 h of fasting, one of the following types of test meals were consumed: raw peanuts with skin (RPS), roasted peanuts without skin, ground-roasted peanuts without skin(GRPWS) or control meal. The test meals had the same nutrient composition, and were consumed with 200 ml of water in 15 minutes. Glycemic response was evaluated 2 hours after each meal. Energy and nutrients intake were assessed through diet records reflecting the habitual food intake and food consumption 24 hours after the ingestion of test meal. Result: The area under the glycemic response curve after GRPWS was lower (p = 0.02) the one obtained for RPS. There was no treatment effect on energy intake, macronutrients and fiber consumption after the test meal. Conclusion: The consumption of ground-roasted peanuts may favor the control and prevention of diabetes due to its reduction on postprandial glucose response. However, more prospective studies are needed to confirm this hypothesis (AU)

Introducción: Escasos estudios han evaluado el efecto del procesado industrial de los frutos secos sobre la respuesta glicérica y la saciedad. Objetivos: Evaluar el efecto del procesamiento de maní sobre la respuesta glicémica y la ingesta de energía y nutrientes. Métodos: Trece sujetos sanos (4 hombres y 9 mujeres),con una edad media de 28,5 ± 10 años, IMC 22,7 ± 2,5kg/m², y un porcentaje de grasa corporal de 23,7 ± 5,7% participaron en este ensayo clínico aleatorizado y cruzado. Tras 10-12 h de ayuno uno de los siguientes tipos de comidas test fueron consumidas: maní crudo con la piel(RPS), maní tostado sin piel, maní tostado y molido sin piel (GRPWS) o comida control. Las comidas test presentaban la misma composición nutricional, y fueron consumidas con 200 ml de agua en 15 minutos. Se evaluó la respuesta glucémica 2 horas después de cada una de las comidas. La ingesta de energía y nutrientes contenida en la toma alimentaria y las 24 horas posteriores a la comida test fueron determinadas mediante registros dietéticos. Resultados: El área bajo la curva de respuesta glicémica después de GRPWS fue menor (p = 0,02) que la de RPS. No hubo efecto de los tratamientos sobre la ingesta de energía, macronutrientes y fibra posterior a la comida test. Conclusión: El consumo de maní tostado y molido sin piel, al reducir la respuesta glucémica postprandial podría ser beneficioso para el control y prevención de la diabetes. Sin embargo son necesarios estudios de intervención a largo plazo que lo confirmen (AU)