ABSTRACT
BACKGROUND AND STUDY AIMS: Endoscopic staining methods are increasingly being used to evaluate lesions in the esophagus and colon. The aim of this prospective study was to investigate chromoendoscopy and magnification endoscopy for the evaluation of mucosal lesions in the duodenum. PATIENTS AND METHODS: Consecutive patients were randomly assigned to undergo conventional endoscopy without staining (group A) or intravital staining of the duodenal mucosa with indigo carmine and evaluation with a conventional video endoscope (group B) or a magnification endoscope (group C). Visible lesions were characterized before and after staining, and biopsies were taken for histological assessment. RESULTS: A total of 118 patients was examined. Chromoendoscopy detected significantly more lesions in the duodenal bulb (98 vs. 28; P = 0.0042) in more patients (29 vs. 15; P = 0.0025) compared with conventional endoscopy (group A). After mucosal staining, there was no difference between video endoscopy and magnification endoscopy with regard to the number or extent of the lesions identified. Significantly more targeted biopsies were possible after intravital staining. The most commonly identified lesions on targeted biopsies included (staining/control groups): gastric metaplasia (14/3), hyperplastic Brunner's glands (6/3), inflammatory changes (7/6), villous atrophy (1/3), adenoma (1/0). CONCLUSIONS: Intravital staining of the duodenum with indigo carmine may be useful for detecting mucosal abnormalities, delineating their extent, and allowing targeted biopsies. Magnification endoscopy, when used in addition to chromoendoscopy, does not appear to further increase the diagnostic yield for detecting duodenal abnormalities.
Subject(s)
Duodenal Diseases/diagnosis , Duodenoscopy/methods , Intestinal Mucosa/pathology , Staining and Labeling/methods , Adolescent , Adult , Aged , Coloring Agents , Female , Humans , Indigo Carmine , Male , Middle AgedSubject(s)
Gram-Positive Bacterial Infections/complications , Granuloma/microbiology , Leukemia, Myeloid, Acute/complications , Liver Diseases/microbiology , Propionibacterium acnes , Adult , Female , Gram-Positive Bacterial Infections/microbiology , Granuloma/diagnosis , Granuloma/diagnostic imaging , Humans , Liver Diseases/diagnosis , Liver Diseases/diagnostic imaging , Propionibacterium acnes/classification , Propionibacterium acnes/genetics , Propionibacterium acnes/isolation & purification , RadiographyABSTRACT
Thiamin, riboflavin, and ascorbic acid in pre-prepared foods sampled from a hospital food service line decreased slightly during a one and one-half hour serving period and differed somewhat according to month of sampling. On a per serving basis, entrée foods supplied 4% to 17% of the RDA for thiamin and 12% to 18% of the RDA for riboflavin for adult men and women. Potato dishes and fruit gelatins furnished 12% to 26% of the RDA for ascorbic acid, but salads were negligible sources. The data suggest a need to furnish additional sources of these vitamins.
Subject(s)
Ascorbic Acid/analysis , Food Analysis , Food Service, Hospital , Riboflavin/analysis , Thiamine/analysis , Diet , Dietetics , Female , Humans , Male , WashingtonABSTRACT
Total protein (Kjeldahl) and fat contents were determined in 24 pre-prepared foods as served in a hospital food service line. Amino acid content and protein quality were estimated for eight entree foods. Entree foods were 11 to 36% protein and provided 22 to 54% of an adult man's RDA for protein as served. Fat content of entree foods ranged from 1.5 to 18.6%. Other pre-prepared foods (vegetables, salads, fruit gelatins, and desserts) contained 0.4 to 3.3% protein and 0.1 and 3.9% fat. The Food and Nutrition Board's recommendations for sulfur amino acids were fulfilled by all entree foods as served except "low-calorie, low-sodium" meatballs, cheese omelette, and Swedish meatballs. Only "low-sodium" and regular roast beef and "low-calorie" beef-with-noodles met amino-acid requirements for nitrogen balance for older men. Protein quality for all entree foods compared favorably with that of - casein.
Subject(s)
Amino Acids, Essential/analysis , Dietary Fats/analysis , Dietary Proteins/analysis , Food Analysis , Food Service, Hospital , Food Preservation , Hospital Bed Capacity, 500 and over , WashingtonABSTRACT
Twenty-four pre-prepared foods sampled as served at the VA hospital in Tacoma, Washington, were analyzed for contents of nine minerals (sodium, potassium, magnesium, calcium, iron, copper, zinc, manganese, and phosphorus). Samples were taken at three different times during the menu cycle. There were significant differences among the three monthly sampling times for nearly all minerals. Variation by month was partly attributed to varying proportions of food components in mixed food samples received in the food service line and to different manufacturers, food lots, and sources of raw materials. Two prepared foods labeled "low-sodium" contained 36 to 43 percent as much sodium as the comparable "regular" foods.
Subject(s)
Food Analysis , Food Service, Hospital , Food/standards , Minerals/analysis , Adult , Calcium/analysis , Female , Food Handling/methods , Hospital Bed Capacity, 500 and over , Humans , Male , Meat/analysis , Nutritional Requirements , Phosphorus/analysis , Potassium/analysis , Sodium/analysis , Trace Elements/analysis , Vegetables/analysis , WashingtonABSTRACT
Determination was made of alpha-, beta-plus-gamma-, and delta-tocopherol contents of brand-name canned entrées from a supermarket and from vending machines on a college campus, of several home-prepared entrées, and of sandwiches from vending machines in Spokane, Washington. Amounts of total tocopherols in canned entrées were small, ranging from none detected to 0.66 mg. per 100 gm. food. Similar home-prepared entrées, however, contained 0.41 mg. to 1.55 mg. Tocopherols in vended sandwiches ranged from 0.05 mg. to 1.86 mg. per 100 gm. sandwich. Results are also expressed as total tocopherols per serving (I.U.). These convenience foods contribute only a small amount to the day's intake of vitamin E.
