RESUMO
Cancer, one of the leading causes of death worldwide, is a disease characterized by uncontrolled cell growth within the body. While there have been many improvements in the treatment of cancer clinically, there is now an urgent need to improve cancer-related communication. This study explores the impact of online health information, specifically cancer-related information and prevention, among members of the general public. Through a randomized survey, we examined what information leads people to take action to minimize their cancer risk and communicate with their providers. Through evaluation of the various modes of communication, we were able to provide insight into which are more effective and better received by members of the general public. Through this, ways of bettering these avenues of communication and strengthening the bond between them will be highlighted and more easily elaborated on by future studies. The results of our study indicated that 60% of participants asserted that they are motivated by online preventive information to take steps to limit their cancer risk, while only roughly 44% of participants overall agreed that their doctor has communicated with them about when proper cancer screenings should be scheduled for the future. Although patients may be turning to the Internet now more than ever due to various reasons, when comparing self-reported rates of comprehension among the study participants, 35% agreed that the cancer-related information they can access online is confusing, while fewer than 22% of participants agreed that the cancer-related information they receive directly from their doctor is confusing. This is indicative of the limitations the Internet may have when undertaking the role of being a medical resource, especially when acting as a replacement for in-person medical appointments where patients can communicate directly with their physicians. Ultimately, these results provide a unique perspective into how people receive, evaluate, and implement cancer-preventive steps and general health-related information in a post-COVID-19 world, where the Internet is now strongly embedded in healthcare.
RESUMO
Se elaboraron tres nezclas de harina precocida de maíz blanco con harina procesada de amaranto granífero a los niveles de sustitución del 10, 20 y 30%. Los índices de sedimentación y consistencia de las mezclas variaron respecto a los de la harina de maíz blanco, pero sin alterar la capacidad de formación de masa para elaboración de las arepas. Las tres mezclas acusaron aumentos graduales de contenido de fibra, grasa y cenizas en relación a la harina precocida de maíz blanco. Las propiedades funcionales de absorción de agua y aceite se incrementaron en un 20% y 10%, respectivamente. Durante tres meses de almacenamiento, el contenido de proteína y grasa no se vio alterado. Se llevaron a cabo pruebas de aceptabilidad de las arepas, encontrandose que las mezclas con los niveles de 10% y 20% de sustitución son aceptables desde el punto de vista sensorial. La calidad proteínica fue analizada en términos de eficiencia proteínica (PER) y resultó ser superior a la de la harina de maíz blanco comercial (PER 1.93) y la digestibilidad "aparente" fue de 92%. En cuanto al contenido de lisina en las arepas provenientes de las mezclas con sustitución del 10% (1.6 g lisina/100 g de proteína) y 20% (2.0 g lisina/100g de proteína) también resultaron ser superiores al de las arepas elaboradas con harina de maíz blanco comercial (0.7g lisina/100g de proteina)
