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Selected AbstractsCharacterizing blood pressure control in individuals with Type 2 diabetes: the relationship between clinic and self-monitored blood pressureDIABETIC MEDICINE, Issue 9 2003R. S. Mazze Abstract Aims To determine the relationship between blood pressure (BP) measurement in the clinic and self-monitored blood pressure (SMBP); and to evaluate the accuracy of self-reported data in patients with Type 2 diabetes treated intensively for hypertension. Methods Seventy subjects had baseline and 1-week follow-up clinic BP measured using an Omron 907® automated device. During a contemporaneous 14-day period these subjects measured their BP at least four times each day using an Omron IC® semiautomatic portable monitor which, unknown to them, contained an onboard memory capable of storing BP with corresponding time and date. Results There was no significant difference between mean clinic and mean self-monitored BP. Correlations between clinic BP and SMBP were r = 0.61 (P < 0.0001) for systolic BP and r = 0.69 (P < 0.0001) for diastolic BP. Clinic BP classified 56 subjects as uncontrolled hypertension (BP , 130/80 mmHg, adjusted for diabetes) and 14 subjects as controlled hypertension. Using World Health Organization-International Society of Hypertension criteria for SMBP (, 125/75 mmHg), 55 cases of clinic classified uncontrolled hypertension were confirmed, resulting in 98% sensitivity. Clinic and SMBP agreed in one case of controlled hypertension, resulting in 7% specificity. For all subjects, the median percent of values exceeding SMBP criteria for controlled hypertension was systolic 92% and diastolic 70%. Self-reporting precision averaged 89 ± 10% (range 45,100%); under-reporting was 25 ± 16% (ranging from 0 to 56%) and over-reporting was 12 ± 15% (ranging from 0 to 46%). The overall logbook mean was not significantly different from the downloaded data from the Omron IC® monitors. Conclusions SMBP was able to identify 13 patients with uncontrolled hypertension who, by clinic BP measurement, had been classified as controlled. [source] Roles of nocturnal melatonin and the pineal gland in modulation of water-immersion restraint stress-induced gastric mucosal lesions in ratsJOURNAL OF PINEAL RESEARCH, Issue 2 2001Migusa Otsuka The roles of melatonin and the pineal gland in the circadian variation of water-immersion restraint stress-induced gastric mucosal lesions in rats were investigated. Fasted rats were subjected to water-immersion restraint stress during both the diurnal and nocturnal phases of a light:dark cycle. Pinealectomized and sham-operated rats were also subjected to water-immersion restraint stress at night. The lesion area after 4 hr of stress during the dark phase was significantly lower than in light-phase controls. Pinealectomy increased the lesion area in the dark phase, compared to the sham operation, but this effect was counteracted by intracisternal melatonin preadministration at a dose of 100 ng/rat. Melatonin concentrations in control rats during the light phase were significantly increased 4 hr after water-immersion restraint stress. In contrast, melatonin concentrations 4 hr after water-immersion restraint stress in the dark phase were significantly depressed compared with the control levels at the corresponding time. Melatonin levels after stress exposure were markedly decreased in pinealectomized rats as compared with sham-operated rats. These results suggest that circadian rhythm has an important role in the formation of stress-induced gastric mucosal lesions in rats and that melatonin responses to water-immersion restraint stress differ between day and night. The pineal gland modulates the stress response and melatonin contributes to gastric protection via a mechanism involving the central nervous system. [source] Cod and rainbow trout as freeze,chilled meal elementsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2010Louise H S Jensen Abstract BACKGROUND: ,Meal elements' are elements of a meal, e.g. portions of pre-fried meat, sauces, frozen fish or pre-processed vegetables typically prepared industrially. The meal elements are distributed to professional satellite kitchens, where the staff can combine them into complete meals. Freeze,chilling is a process consisting of freezing and frozen storage followed by thawing and chilled storage. Combining the two would enable the manufacturer to produce large quantities of frozen meal elements to be released into the chill chain according to demand. We have studied the influence of freeze,chilling on the quality attributes of cod and rainbow trout portions. Sensory profiling and chemical analyses were used to determine the changes in quality after slow thawing and subsequent chill storage and to find the high-quality shelf life. RESULTS: Cod had a consistent and high sensory quality during the first 6 days of chilled storage, and the corresponding time for rainbow trout was 10 days. After this period the sensory quality decreased and chemical indicators of spoilage were seen to increase. CONCLUSION: The consistent quality during storage and the high-quality shelf life are practically applicable and cod and rainbow trout seem potential candidates for freeze,chilled meal elements. Copyright © 2009 Society of Chemical Industry [source] Whey-cheese production using freeze-dried kefir culture as a starterJOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2007D. Dimitrellou Abstract Aims:, The aim of the present study was to evaluate the use of a freeze-dried kefir culture in the production of a novel type of whey-cheese similar to traditional Greek Myzithra-cheese, to achieve improvement of the quality characteristics of the final product and the extension of shelf-life. Methods and Results:, The use of kefir culture as a starter led to increased lactic acid concentrations and decreased pH values in the final product compared with whey-cheese without starter culture. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavour was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Spoilage in unsalted kefir-whey-cheese was observed on the thirteenth and the twentieth day of preservation at 10 and 5°C, respectively, while the corresponding times for unsalted whey-cheese preservation were 11 and 14 days. Conclusions:, The cheeses produced were characterized as high-quality products during the preliminary sensory evaluation. An indication of increased preservation time was attributed to the freeze-dried kefir culture, which also seemed to suppress growth of pathogens. Significance and Impact of the Study:, The results suggested the use of kefir culture as a means to extend the shelf-life of dairy products with reduced or no salt content. [source] A one-sided MEWMA chart for health surveillanceQUALITY AND RELIABILITY ENGINEERING INTERNATIONAL, Issue 5 2008Michael D. Joner Jr Abstract It is often important to rapidly detect an increase in the incidence rate of a given disease or other medical condition. It has been shown that when disease counts are sequentially available from a single region, a univariate control chart designed to detect rate increases, such as a one-sided cumulative sum chart, is very effective. When disease counts are available from several regions at corresponding times, the most efficient monitoring method is not readily apparent. Multivariate monitoring methods have been suggested for dealing with this detection problem. Some of these approaches have shortcomings that have been recently demonstrated in the quality control literature. We discuss these limitations and suggest an alternative multivariate exponentially weighted moving average chart. We compare the average run-length performance of this chart with that of competing methods. We also evaluate the statistical performance of these charts when the actual increase in the disease count rate is different from the one that the chart was optimized to detect quickly. Copyright © 2008 John Wiley & Sons, Ltd. [source] | ||||||||||