Indices de umidade, proteína, gordura e cinzas em produto cárneo emulsionado tipo salsicha, colhido no comércio varejista de Belo Horizonte / Indicators of moisture, proteins, fat and ash, in Frankfurter sausages colected in the retailed market of Belo Horizonte, Brazil

Thirty nine samples of Frankfurter sausages from 13 different manufactures were collected in the retail market of Belo Horizonte, Brazil. The samples were collected three times, with an interval of 10 days between each collection. Each samples was transported to the laboratory, and analised three times for moisture, protein, fat and ash, showing final average values of 57, 16, 18 and 2,8 per cent respectively

Value of nutritional parameters in the prediction of postoperative complications in elective gastrointestinal surgery.

The following nutritional parameters were assessed in 117 patients before major gastrointestinal surgery: percentage recent weight loss: percentage ideal body weight; tricipital skinfold; arm muscular area; grip strength dynamometry; serum albumin (ALB); serum transferrin (TFN); delayed hypersensitivity skin tests (DH); total lymphocyte count; prognostic nutritional index (PNI) and clinical assessment of malnutrition. Comparing the results in patients without complications (n = 99) with those in patients with complications (n = 18) and the results in patients who survived (n = 109) with those who died (n = 8), we found that only ALB, DH, TFN and PNI showed significant differences in both comparisons. Correlations of complications with combined parameters was made by multiple linear regression analysis; a modified PNI (mPNI), including these three single variables, has emerged. Considering its risk values, the nutritional parameters showed the following sensitivity and specificity, respectively: ALB less than 3.2 g/dl (72 and 71 per cent), anergy (67 and 64 per cent), TFN less than 205 mg/dl (67 and 55 per cent) and mPNI less than 20 (72 and 70 per cent). Using Bayes' theorems, ALB, DH and calculated indices showed the same predictive capacity and we conclude that single or multiple association of nutritional parameters have no additive effect. To predict complications of nutritional origin it seems only necessary to consider ALB, taking into account the type of operation and the normal duration of postoperative hospital stay without oral intake.