Pulmonary resection for malignancy in the elderly: is age still a risk factor?

OBJECTIVE: There is an increasing number of elderly patients presenting with potentially-resectable lung malignancy. The objective of this study is to evaluate the modern perioperative morbidity and mortality in patients undergoing oncologic lung resection and to analyse the trend over a 26-year period in our experience. METHODS: Between 1971 and 1996, 1506 patients underwent lung resection for malignancy. We reviewed the 30-day perioperative risk in a group of 385 (25.6%) patients aged 70 years and older operated on for intended cure of lung malignancy. Operations included 293 (77%) lobectomies, 24 pneumonectomies (6%), 16 bilobectomies (4%) and 52 wedge or segmental resections (13%). The pathology was bronchogenic carcinoma in 89% and metastasis or other tumours in 11% of patients. We compared the 30-day perioperative risk between the elderly group (age 70 or greater) and a cohort of 180 patients (control) 69 years and younger. RESULTS: The mortality for all resections in elderly group was 4.2% (16/385) and was 1.6% for the control group. Mortality in the octogenarian group was 2.8%. Female gender correlated with a decreased risk of death, with only two of 16 deaths in females (P < 0.005). Overall morbidity was higher in the study than in control patients (34% vs. 25%, n.s.), although major morbidity was similar in both groups (13.2% vs. 13%). Abnormal pulmonary-function testing and positive cardiac history did not correlate with increase overall or specific risk. Pneumonectomy carried a higher risk for death, with three of 24 deceased (12.5%; P < 0.05). Changes in outcome were analysed over two time periods: the mortality in the early period (1971-1982), 11.1% (8/72), was significantly elevated above the control group, while mortality in the modern period (1983-1994) was not, with a rate of 2.6% (8/313). CONCLUSIONS: In our series, mortality associated with operative treatment for lung malignancy in the elderly declined, so age alone no longer appears to be a risk factor. Age remains a risk factor for overall, but not major, morbidity. Pneumonectomy should undertaken cautiously in this age group. Based on this data, functional elderly patients should not be denied curative lung resection based on age alone.     

Familial lead poisoning from contaminated wine

Three members of a family were found be suffering from lead poisoning of nonindustrial origin, the causative agent being the home-produced wine left to ferment in a glazed earthenware vat. The clinical and neurophysiological features are discussed in the light of similar cases in the literature. Correct diagnosis and early treatment of nonindustrial lead polyneuropathy are often extremely difficult because of the elusive nature of the exposure.     

Reactive compatibilization and properties of recycled poly(ethylene terephthalate)/polyethylene blends

Summary Blends of recycled poly(ethylene terephthalate) (R-PET) and high-density polyethylene (R-PE), obtained from post-consumer packaging materials, were prepared both by melt mixing and extrusion processes and compatibilized by addition of various copolymers containing functional reactive groups, such as maleic anhydride, acrylic acid and glycidyl methacrylate. The effect of the type and concentration of compatibilizer, as well as the mixing conditions, on the phase morphology, thermal behaviour, rheological and mechanical properties of the blends was investigated. The results indicated that addition (5÷10 pph) of ethylene-co-glycidyl methacrylate copolymer (E-GMA) allows for a marked improvement of processability and physical/mechanical performances of R-PET/R-PE blends. Received: 1 March 2001/Revised version: 15 November 2001/ Accepted: 28 January 2002     

Taste-potentiated noise-illness associations.

In five experiments we attempted to establish aversions to a noise presented each time thirsty rats licked a water source. Using an apparatus and a procedure similar to those of previous studies which reported noise-illness associations, weak taste-potentiated noise-illness associations were found (Experiment 1). However, when the apparatus and procedure were varied, noise-illness associations were not observed (Experiments 3, 4, and 5). The noise used in all of these failures was readily associated with shock (Experiment 2), which indicates that this noise was salient to the rats and could be associated with an aversive event. These failures to find noise-illness associations occurred despite the fact that the conditions were chosen to maximize the likelihood of observing these associations. Taste-illness associations always developed normally. The results are consistent with the idea that conditioned aversions to all exteroceptive stimuli are not equally well potentiated by taste. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Local denoising of digital speckle pattern interferometry fringes by multiplicative correlation and weighted smoothing splines

We evaluate the use of smoothing splines with a weighted roughness measure for local denoising of the correlation fringes produced in digital speckle pattern interferometry. In particular, we also evaluate the performance of the multiplicative correlation operation between two speckle patterns that is proposed as an alternative procedure to generate the correlation fringes. It is shown that the application of a normalization algorithm to the smoothed correlation fringes reduces the excessive bias generated in the previous filtering stage. The evaluation is carried out by use of computer-simulated fringes that are generated for different average speckle sizes and intensities of the reference beam, including decorrelation effects. A comparison with filtering methods based on the continuous wavelet transform is also presented. Finally, the performance of the smoothing method in processing experimental data is illustrated.     

Functionalisation of commercial chicken soup with enriched polyphenol extract from vegetable by-products

Ready-to-eat foods such as soups are in great demand by consumers, owing to the changes in lifestyle over the last half-century. In this context, the addition of new health-promoting active ingredients such as polyphenols could represent an important way to increase the intake of these compounds. Three different by-products from artichoke, lettuce and cauliflower handling and commercialisation have been use to obtain enriched polyphenol extract using a water extraction protocol. The artichoke by-products extract was composed of caffeic acid derivatives while the lettuce and the cauliflower by-products extract were composed of both caffeic acid derivatives and flavonols. The amounts of these compounds were evaluated with HPLC-DAD; it transpired that the artichoke by-products extract had the highest levels of polyphenols (100 mg of polyphenols/g of dry extract), followed by lettuce by-products extract (46 mg of polyphenols/g of dry extract) and cauliflower by-products extract (34 mg of polyphenols/g of dry extract). A sensory panel with four trained judges evaluated the addition of different amounts of extracts. Both artichoke and lettuce by-products extract could be added to the soup to a maximum amount of 10 mg of extract/mL of soup and cauliflower with 5 mg of extract/mL of soup, while still improving the grade of acceptability of the soup with respect to the original soup. In addition, antioxidant capacity was evaluated as free radical scavenging activity (ABTS^·+ assay) and the ability to reduce the 2,4,6-tripyridyl-s-triazine (TPTZ)-Fe(III) complex to TPTZ-Fe(II) (FRAP assay). The antioxidative capacity increased with addition of the extracts between 3.5 times and 13 times (ABTS^·+ assay) as well as between 23 times and 85 times (FRAP assay). The results obtained indicate that these by-products could provide the extracts with antioxidant phenolics that could be used to functionalise foods. Obviously, before incorporating these by-product extracts as dietary complements, it is necessary to carry out further studies about their toxicity (i.e. possible residual presence of pesticides), in vivo activity, and bioavailability.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

Isothermal calorimetry for biological applications in food science and technology

All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.