Serum Zinc Levels in Hidradenitis Suppurativa: A Case-Control Study.

BACKGROUND: Serum zinc levels in patients with hidradenitis suppurativa (HS) have not been previously studied. OBJECTIVE: The aim was to investigate the association between HS and serum zinc levels. METHODS: A multicenter, prospective clinical and analytical case-control study was designed to assess the possible association between HS and serum zinc levels. Consecutive patients with moderate or severe HS (Hurley II or III exclusively) were enrolled. A control population was recruited from primary care clinics. Fasting blood samples were extracted from each patient and serum zinc levels determined. Candidate predictors for low serum zinc levels were determined using logistic regression models. RESULTS: In total, 122 patients with HS and 122 control subjects were studied. Of the 122 HS patients, 79 (64.8%) were Hurley II and 43 (35.2%) were Hurley III. Low serum zinc levels (≤ 83.3 µg/dL) were more prevalent in HS (adjusted odds ratio [ORa] 6.7, P < 0.001). After logistic regression analysis, low serum zinc levels were associated with Hurley III (ORa 4.4, P < 0.001), Dermatology Life Quality Index ≥ 9 (ORa 3.1, P = 0.005), number of affected sites ≥ 3 (ORa 2.4, P = 0.042), genital location (ORa 2.9, P = 0.009), and perineal location (ORa 2.5, P = 0.025). CONCLUSION: Low serum zinc levels are more prevalent in HS than in a healthy population, an indicator that may also be associated with disease severity.

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis.

BACKGROUND: The aim of this study was to evaluate the effect of the whole non-volatile wine matrix composition on the volatility of typical wine aroma compounds by comparing the slopes of regression lines of five deodorised and reconstituted wines with the slopes calculated for the same compounds in a control wine with no matrix effect. RESULTS: The main effect observed was a reduction in the slopes, or a retention effect, that was largest for the reconstituted sparkling wine, which showed between 11 and 69% lower slopes than the control wine. In addition, an increase in the slopes, or a 'salting-out' effect, in the most compositionally complex reconstituted aged-red and sweet wines was also noticed for some volatiles with a very low boiling point or a low hydrophobic constant value. CONCLUSION: This study has shown that the non-volatile composition of wines strongly affects the volatility of wine aroma compounds. In addition, the aroma chemical class, in particular its physicochemical properties (volatility and hydrophobicity), strongly influences this behaviour. On the basis of these results, many odour threshold values calculated in simple hydroalcoholic solutions and usually employed to evaluate the odour importance of specific volatile compounds may have been over- or underestimated.