Metabolic and psychological effects of short-term increased consumption of less-processed foods in daily diets: A Pilot Study.

AIM: This study evaluated whether the consumption of locally produced food without additives might have a positive effect on known risk factors for non-communicable diseases (NCDs) such as hypertension, and levels of fasting glucose and visceral adipose tissue (VAT). Attention was focused on various types of cheese, sausages, fresh pasta, pastries, biscuits and chocolate without additives to make them palatable and durable for transport. METHODS: Healthy volunteers were randomized to purchase the foods under study from either local producers not using additives (group 1) or supermarkets (group 2). At baseline and after 6 months, both groups underwent evaluation for weight, blood pressure, VAT, serum sodium, potassium, fasting glucose, insulin, C-peptide and creatinine levels, and also the State-Trait Anxiety Inventory (STAI) and Beck Depression Inventory (BDI-II) by examiners blinded to group allocation. At baseline, the state part of the STAI and Wechsler Adult Intelligence Scale IV were also performed, and body mass index, HOMA index and estimated glomerular filtration rate calculated. RESULTS: Data for 159 subjects (89 in group 1, 70 in group 2) were analyzed. Baseline evaluations did not differ between groups. At 6 months, HOMA scores and fasting glucose levels were lower in group 1 than in group 2 (P<0.01). Also, in group 1, VAT (P=0.006), systolic blood pressure (P=0.001) and BDI-II score (P=0.0005) were decreased, whereas serum fasting glucose (P=0.04) and C-peptide (P=0.03) levels, and diastolic blood pressure (P=0.02), were increased in group 2. CONCLUSION: Consumption of the locally produced food under study improved some of the major risk factors for NCDs after 6 months.

Nuevo enfoque en el tratamiento quirúrgico de las fisuras palatinas congénitas / New approach to the surgical treatment of congenital cleft palate

El propósito del presente estudio es comparar los resultados obtenidos en el tratamiento quirúrgico de las fisuras palatinas empleando 2 protocolos diferentes. Realizamos un estudio retrospectivo comparado un protocolo A, que emplea una sola técnica para tratar las diferentes formas de fisura palatina, y otro protocolo B, que emplea diferentes técnicas de acuerdo a la clasificación que proponemos. Hacemos la comparación de resultados en base al número de fístulas e insuficiencia velofaringea obtenidos con cada protocolo. Observamos diferencias significativas en el número de fístulas entre ambos protocolos a favor del protocolo B (p: 0.0001). No encontramos diferencias significativas en el número de casos con insuficiencia velofaringea entre ambos protocolos (p: 0.64)Concluimos que, dada la aparición de un menor número de fístulas palatinas con la aplicación del protocolo B (protocolo individualizado) en el tratamiento de las fisuras palatinas, se demuestra la eficacia de la clasificación propuesta y de las técnicas empleadas. Estas conclusiones avalan las aportaciones que proponemos en este artículo con la nueva clasificación y con el protocolo quirúrgico propuesto (AU)

The purpose of this study is to compare the results of the surgical treatment of cleft palate obtained using 2different protocols. We conduct a retrospective study comparing a protocol A, using one surgical technique to address all cleft types, and a protocol B, using different surgical techniques according to our proposed classification, and determining the number of fistulas and velopharyngeal insufficiency obtained using each protocol. We have seen statistically significant differences in the number of palatal fistulas between the two protocols, on behalf of protocol B (p: 0.0001). We have not seen statistically significant differences in the number of velopharyngeal insufficiency cases between the two protocols(p: 0.64)In summary, we observed less number of fistulas using the individualized protocol (protocol B) in the surgical treatment of cleft palates showing the efficacy of the proposed classification and used techniques. These conclusions support our proposal in this article with the new classification and individualized surgical protocol (AU)