Bronchioloalveolar differentiation in lung adenocarcinomas.

The goals of the study were to determine what percentage of neoplasms with a bronchioloalveolar (BAC) component were considered pure BAC by current World Health Organization (WHO) criteria. Next, we wanted to determine the number of mucinous BACs using histochemical staining with Alcian Blue PAS. Finally, we aimed to elucidate by immunohistochemistry the thyroid transcription factor-1 (TTF-1) frequency and cytokeratin 7 (CK7) expression, particularly in regard to the mucinous and non-mucinous subtypes of BAC tumors. We made a retrospective review of Hematoxylin and Eosin stained slides and classification of histologic grade, tumor subtype, and percentage of pure BAC pattern, with further characterization by histochemical staining for Alcian Blue PAS and Immunohistochemical staining for thyroid TTF-1 and CK7. Only 10 of 30 tumors examined could be classified as BAC by current strict WHO criteria. Nine cases were classified into non-mucinous and only one case was recognized as mucinous BAC, which showed positive staining for Alcian Blue PAS. TTF-1 positivity was in 100% of the non-mucinous BACs and complete absence of staining was in one case of mucinous BACs. CK7 expression in bronchioloalveolar carcinoma has demonstrated CK7 marked staining in 90% of non-mucinous BACs, also one case of mucinous BACs showed marked staining for TTF-1. BACs of mucinous morphology were notable for their conspicuous absence of TTF-1 immunoreactivity.

Meal schemas during a preload decrease subsequent eating.

Two studies examined the effects of the induction of a meal schema on participants' behavior. In the first, participants ate identical preloads either in a traditional meal context or in a non-meal ("tasting session") context where the usual cues associated with meals, such as the use of dishes/utensils and being seated at a table, were present or absent, respectively. In a questionnaire assessing their impressions of the situation, participants in the meal condition gave evidence of the activation of a meal schema while the latter did not. That is, the former, in comparison with the latter, were more likely to spontaneously describe the situation using meal-related words, less likely to describe the situation using taste-related words, and rated the situation as feeling more like a meal. In the second study, participants eating the preload in an identical meal context, in comparison with those eating it in a non-meal context, ate less at a subsequent test meal. It was concluded that social cues in the form of Abstract knowledge about eating in one's culture may sometimes have a greater influence on food intake than physiological cues related to nutritional status.