Corneal cross-linking for keratoconus: Evaluation of the retina and choroid.

PURPOSE: To investigate the possible structural changes of the central choroid and retina after collagen cross-linking (CXL) in patients with progressive keratoconus (KCN). METHODS: Twenty-five eyes of 25 patients were included in this study. Patients underwent enhanced depth imaging optical coherence tomography (EDI-OCT) before and 1 month after CXL. The values for central macular thickness (CMT), subfoveal choroidal thickness (CHT), and choroidal volume (CHV) were evaluated. RESULTS: CMT before and after CXL was 263.24 ± 16.25 µm and 263.20 ± 16.51 µm, respectively (p = 0.98). CHT was 362.08 ± 36.80 µm and 367.84 ± 33.67 µm before and after CXL, respectively (p = 0.26). CHV was 8.74 ± 0.33 mm3 and 8.68 ± 0.36 mm3 before and after CXL, respectively (p = 0.11). There was no significant difference in the corrected distance visual acuity before and after CXL (0.06 ± 0.05 and 0.05 ± 0.05 logMAR, respectively, p = 0.65). CONCLUSION: Central retinal and choroidal thicknesses are not changed after corneal cross- linking.

Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing.

Aflatoxin B1 (AFB1) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combinations of the baking process on aflatoxin B1 (AFB1) reduction in order to modify parameters of the traditional cookie-making process. AFB1 levels were analyzed by an HPLC-fluorescence detector. The results revealed AFB1 levels significantly decreased during fermentation (%23.7), depending on an increase in the yeast level (2%) and fermentation time (90 min). Furthermore, there was a significant correlation between pH reduction and AFB1 decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB1. The baking temperature increase in an admissible technological range (280°C for 15 min) more effectively reduced AFB1 content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB1 content as a serious health-threatening toxin in the final product (%75.9). However, AFB1 toxicity reduction should be considered seriously in the raw materials and such products.