Estimation of neonatal body fat percentage predicts neonatal hypothermia better than birthweight centile.

INTRODUCTION: PEA POD™ air displacement plethysmography quickly and noninvasively estimates neonatal body fat percentage (BF%). Low PEA POD™ BF% predicts morbidity better than classification as small-for-gestational-age (SGA; <10th centile), but PEA PODs are not widely available. We examined whether skinfold measurements could effectively identify neonates at risk; comparing skinfold BF%, PEA POD™ BF% and birthweight centiles' prediction of hypothermia - a marker of reduced in utero nutrition. METHODS: Neonates had customized birthweight centiles calculated, and BF% prospectively estimated by: (i) triceps and subscapular skinfolds using sex-specific equations; and (ii) PEA POD™. Medical record review identified hypothermic (<36.5 °C) episodes. RESULTS: 42/149 (28%) neonates had hypothermia. Skinfold BF%, with an area under the curve (AUC) of 0.66, predicted hypothermia as well as PEA POD™ BF% (AUC = 0.62) and birthweight centile (AUC = 0.61). Birthweight <10th centile demonstrated 11.9% sensitivity, 38.5% positive predictive value (PPV) and 92.5% specificity for hypothermia. At equal specificity, skinfold and PEA POD™ BF% more than doubled sensitivity (26.2%) and PPV increased to 57.9%. CONCLUSION: Neonatal BF% performs better to predict neonatal hypothermia than birthweight centile, and may be a better measure of true fetal growth restriction. Estimation of neonatal BF% by skinfold measurements is an inexpensive alternative to PEA POD™.

Characterization of Changes in Polyphenols, Antioxidant Capacity and Physico-Chemical Parameters during Lowbush Blueberry Fruit Ripening.

Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acids, and antioxidant capacity were determined in fruits of four maturities: green, pink/red, blue, and over-mature. Highest concentrations of flavonols, flavan-3-ols, and phenolic acids were in green fruits: 168 ± 107, 119 ± 29 and 543 ± 91 mg/100 g dry weight (DW) respectively. Highest anthocyanin levels were found in blue and over-mature fruits (1011-1060 mg/100 DW). Chlorogenic acid was the most abundant phenolic acid and quercetin-3-O-galactoside the most abundant flavonol in all maturities. Epicatechin was the most abundant flavan-3-ol in green fruits (80 ± 20 mg/100 DW), and catechin was the most abundant in other maturity stages. Increase of glucose and fructose and decrease of organic acids were observed during fruit ripening. Among six organic acids found, quinic acid (1.7-9.5 mg/100 mg DW) was the most abundant throughout the fruit ontogeny. Soluble solids, pH, and density increased with maturity while, titratable acidity decreased. These findings can be helpful in optimizing harvest and processing operations in lowbush blueberry fruits.