Angiolipofibroma de ciego: A propósito de un caso / Angiolipofibroma of cecum: case report

Paciente femenino de 61 años de edad con enfermedad actual de 22 días de evolución caracterizado por evacuaciones liquidas en 05 oportunidades/día sin moco ni sangre. Dolor Abdominal tipo cólico de aparición insidiosa, de leve intensidad, en flanco y fosa iliaca derecha, sin acalmias, ni horario, no irradiado, sin concomitantes, motivo por el cual acude a consulta de gastroenterología. Antecedentes Personales: Niega de Importancia. Antecedentes Familiares: Padre fallecido a los 65 años de edad IAM, Madre viva 60 años HTA. Hábitos Psicobiológicos: Niega de importancia Exploración Funcional: No contributarios. Al Examen Físico: Talla: 1.60 mts FC: 72 Lpm Peso: 55 kg IMC: 21.5 kg/m2 FR: 16 rpm TABI: 120/66mmhg (acostada). Colonoscopia 16/05/16: Lipoma Para-apendicular Vs Apéndice Evertida. RME 21/07/16 con similar impresión diagnóstica macroscópica. Reporte Histopatológico: Angiofibrolipoma de Ciego. Un tipo infrecuente pólipo colorrectal, se forman pólipos subepiteliales hamartomatosas mesenquimales por más de un tipo de tejido mesenquimatoso. Presentamos los hallazgos patológicos de una presentación inusual de una proliferación polipoide en ciego con tejido vascular, adiposo maduro, fibroso y tejido conectivo. En la literatura solo hay 3 reportes previos en colon y recto.

The “Gastric Bypass” is one of the most performed bariatric Female patient 61 years old with 22 days of current diseases, characterized by liquid evacuations in 05 opportunities / day without mucus and blood. Cramping abdominal pain type of insidious onset, mild, skinny in flank y right iliac fossa, without acalmias, non-irradiated, without concomitant, that’s the reason because she consult to our center. Personal Background: Importance diseases deny. Family history: Father died at 65 years old of heart attack, Mother live 60 years old with arterial hypertension. Psychobiological habits: non important. Functional Exploration important symptoms Denies. Physical Exams: Size: 1.60 mts heart frequency: 72 x min Weight: 55 kg BMI: 21.5 kg / m2 breathing frequency: 16 x min Blood pressure 120 / 66mmhg (lying). Colonoscopy 5/16/16: Lipoma next to appendix Vs Appendix everted. 21/07/16 RME similarly macroscopic diagnostic impression. Histopathological report: Angiofibrolipoma of Cecum. A rare type colorectal polyps, polyps subepithelial mesenchymal Hamartomatous are formed by more than one mesenchymal tissue type. We present the pathological findings of an unusual presentation of a polypoid vascular proliferation in Cecum, with fat mature, fibrous tissue and connective tissue. In the literature there are only 3 previous reports in colon and rectum.

Extracción Endoscópica de Cuerpo Extraño del Tracto Digestivo Superior Utilizando Sobretubo de Diseño Local / Extraction Endoscopic of Body Strange of the Tract Digestive Superior Using Overtube of Local Design

Los cuerpos extraños en el medio médico, constituyen un problema clínico frecuente, que es más común en niños, sin embargo también se observa en adolescentes y adultos. Se presenta un caso de una paciente de 16 años quien en estado de embriaguez, ingirió involuntariamente cuerpo extraño (chapa de cerveza),presentando dos días después disfagia y odinofagia. Para su extracción se utilizó sobretubo de diseño local que facilitó y simplificó, el paso del cuerpo ext raño por las zonas de resistencia natural del cardias y esófago cervical.

The foreign bo dies in our region are a frequent clinical problem. It is most frequent in children but also observed in adolescents and adults. We present a case of a patient of 16 years old. She was drunk and involuntarily swallowed foreign body ( beer cap ). She presente d two days later dysphagia and odynophagia. For endoscopic extraction, we use local design overtube which make easier endoscopic procedure and simplified the passage of the foreign body by the natural resistance of the Cardia and esophagus cervical areas.

Adenoma Velloso de Estómago: Presentación de un caso / Gastric Villous Adenoma: One case presentation

Los adenomas vellosos son una patología infrecuente en el tubo digestivo y muy especialmente en el estómago. Presentamos un caso de adenoma velloso de estómago en una paciente de 73 años. Morfológicamente correspondió a una lesión de 1.5cm tipo ip al cual le realizamos resección mucosal endoscópica y la cual histológicamente fue descrita como una lesión de tipo velloso. La paciente presentó hemorragia en el sitio de la lesión posterior al tratamiento endoscópico y la cual fue tratada en forma satisfactoria con tratamiento endoscópico mínimamente invasivo a base de adrenalina y argón plasma.

Villous adenomas are uncommon pathology in the digestive tube and very especially in the stomach. We present a case of adenoma, villous stomach in a 73-year-old patient. Macroscopally corresponded to one ip type 1.5 cm lesion to which you we perform endoscopic mucosal resection and which histologically was described as a type villous injury. The patient presented bleeding at the site of the lesion after the endoscopic treatment and which was treated satisfactorily with endoscopic treatment minimally invasive based on adrenaline and argon plasma.

Yogurt viscosity and fruit pieces affect satiating capacity expectations.

The extent to which a food is expected to deliver satiation is called expected satiation. Many factors affect this expectation, including a number of sensory properties such as texture. The present study explores the relationships between two kinds of texture variations in a yogurt and its expected satiating capacity (ESC). One texture variation consisted in adding three types of pineapple particles: fresh pineapple purée (+PP samples), small cubes of fresh pineapple (+PF samples), and small cubes of lyophilized pineapple (+LP samples). The other texture variation was the viscosity of the yogurt base: yogurt thickened with starch (high viscosity yogurt, HVY-samples) and without starch (low viscosity yogurt, LVY-samples). A total of 8 samples were obtained: the two basic yogurts without added fruit (sample LVY and sample HVY), and each of these with one of the three kinds of pineapple particles (samples LVY+PP, LVY+FP, LVY+LP, HVY+PP, HVY+FP and HVY+LP). A total of 98 consumers described the sensory characteristics of the 8 yogurts on a CATA questionnaire and evaluated the expected satiating capacity (ESC) and acceptability that the yogurts elicited. In addition, the consumers were asked about the characteristics they had considered when evaluating the ESC of the samples. Correspondence Analysis was used to understand how the consumers perceived and described the differences in yogurt texture. Penalty Analysis and Partial Least Squares regression were conducted to explain the differences in ESC among the yogurt samples and to determine the attributes that had significant positive and negative effects. The results indicated that starch addition (a more viscous product base) increased the mean ESC values regardless of the pineapple particle added. This could be attributed to more extensive oral handling due to the creaminess and mouth coating contributed by these yogurts. Second in importance for higher ESC perception was the presence of lyophilized pineapple cubes, which required some chewing before swallowing since they are dry and crispy. The attributes that were related more to ESC were principally those associated with the yogurt base texture (creamy, mouth coating, consistent, dense, fatty, thick and homogeneous) and others related to the fruit added, such as integrated texture or pleasant fruit pieces.

Does food complexity have a role in eliciting expectations of satiating capacity?

New strategies for formulating healthy, balanced food with enhanced expected satiating capacity are a hot topic. The present work tests the hypothesis that adding complexity to food will result in higher expectations of satiating capacity. Different kinds of "visible" particles (wheat bran, ground coconut, flaxseeds and oat meal) were added to cheese pies with the aim of increasing the complexity of both their appearance and their texture. Two more basic recipes were also prepared with no particles added. Instrumental texture measurements, complexity and expected satiating capacity consumer scoring and sensory profiling of the six pie formulations were performed. In addition, the consumers were asked to write down the characteristics they took into account in their pie complexity scores. For pies with very similar instrumental TPA hardness and resistance to penetration values, a clear trend that emerged was that the more complex the texture, the higher the satiating capacity expectations. The qualitative analysis of the terms mentioned by consumers was of great value for understanding the concepts underlying the appraisal of the samples' complexity.