Optic nerve sheath measurement to monitor disease activity in giant cell arteritis: a pilot study.

Introduction/objectives: Optic nerve sheath (ONS) enhancement using magnetic resonance imaging of the orbits was observed in patients with giant cell arteritis (GCA). We previously showed that ONS diameter (ONSD) by bedside ultrasound is increased in patient with active GCA. This study aims to assess whether ONSD decreases with clinical remission in patients with GCA.

Food texture experiences across nine age groups in Indian infants from urban areas.

The introduction of complementary food plays a fundamental role in dietary behaviours later in life. Little is known about the influences of age on food texture acceptance in young Indian children. Thus, the objective of this cross-sectional study was to describe the relationship between age and food texture experiences in young children aged 4-36 months in India from urban areas using a parental-reported survey.

Optic Nerve Sheath Measurement on Ultrasound: A Novel Diagnostic Test for Giant Cell Arteritis.

Objective: Optic nerve sheath enhancement on magnetic resonance imaging has been reported in patients with giant cell arteritis (GCA), with or without visual manifestations. Whether similar findings can be documented on ultrasound is unknown. Optic nerve ultrasound is a point-of-care, easy to learn, rapid, and noninvasive technique.

Antiplatelet therapy to prevent ischemic events in giant cell arteritis: protocol for a systematic review and meta-analysis.

Background: Giant cell arteritis (GCA) is the most common systemic vasculitis in adults. Presenting features include new-onset headaches, constitutional symptoms, jaw claudication, polymyalgia rheumatica, and visual symptoms. Arterial inflammation with subsequent stenosis and occlusion may cause tissue ischemia, leading to blindness, strokes, and myocardial infarction.

Identifying desirable attributes in dairy-rich breakfast and desserts for older adults.

In the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient-dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy-rich ready-to-eat breakfasts and desserts, two meals important in healthy aging.

Comparison of Interstitial Lung Disease Between Antineutrophil Cytoplasmic Antibodies Positive and Negative Patients: A Retrospective Cohort Study.

Objective: Positive antineutrophil cytoplasmic antibodies (ANCAs) may occur in the setting of interstitial lung disease (ILD), with or without ANCA-associated vasculitis (AAV). We aim to compare the characteristics and clinical course of patients with ILD and positive ANCA (ANCA-ILD) to those with negative ANCA.

Methods: We performed a single-center retrospective cohort study from 2018 to 2021.

Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.

Previous research has suggested that the impact of smoke affected wines require human evaluation due to in-mouth changes in perception, perhaps associated with saliva. Smoke affected wines ( = 36) from three major wine growing regions in the US were sourced from commercial wineries. A subset of these wines ( = 7) were evaluated by a consumer panel ( = 57) and electronic tongue (e-tongue) to determine the influence of saliva in the sensory profile.

Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel.

Wine faults threaten brand recognition and consumer brand loyalty. The objective of this study was to compare the acuteness of e-tongue and human sensory evaluation of wine fault development in Riesling wine over 42 days of storage. Riesling wines uninoculated (control) or inoculated with 10 CFU/mL cultures of Wickerhamomyces anomalus, Acetobacter aceti, Lactobacillus brevis, or Pediococcus parvulus were assessed every 7 days with the e-tongue and a rate-all-that-apply (RATA) sensory panel.

Development of a Midwifery Student Peer Debriefing Tool: An interpretive descriptive study.

Background: Psychosocial traumatisation associated with giving birth, can occur in those present with the woman giving birth, a phenomenon known as vicarious trauma. It has been identified that there are currently no interventions available for midwifery students who have experienced vicarious trauma following difficult birth experiences.

Objective: To explore whether the counselling intervention developed by Gamble et al.

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations.

This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants ( = 54; 60-86 years of age) with hedonic and just-about-right scores.

Sensory profiling of pears from the Pacific Northwest: Consumers' perspective and descriptive analysis.

This study used data from consumer testing, descriptive analysis (DA), and preference mapping to determine the sensory characteristics of pear cultivars from two harvest seasons in the Pacific Northwest (PNW). A trained sensory panel (n = 10) used generic DA to evaluate multiple sensory modalities of 22 pear cultivars. Six pears from summer and six from winter season were evaluated by consumers (n = 219) to assess their liking of different attributes.

The influence of food sensory properties on eating behaviours in children with Down syndrome.

Developing new food products for children is challenging, particularly in vulnerable groups including children with Down syndrome (DS). Focusing on children with DS, the aim of this study was to study the influence of parent liking on acceptance of food products by children with DS and demonstrate the influence of food sensory properties on indicators of food acceptance, food rejection, and challenging eating behaviours. Children (ages 1158 months) with DS (n = 111) participated in a home use test evaluating snack products with varying sensory properties as profiled by a trained sensory panel.

Aneurysmal Disease in Patients With Takayasu Arteritis.

Objective: Takayasu arteritis (TA) leads to stenotic disease. Aneurysmal lesions are rarer. This study assessed the main characteristics of aneurysmal disease in a Canadian cohort of patients with TA.

The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs.

Plant-based meat analog products, including those produced by extrusion processing, have become increasingly popular. Complete comprehension of the texturization mechanism and the formation of fibrousness would help improve existing products and extend the variety of plant sources used. Therefore, this study aimed to provide improved insight into the mechanism of texturization during the processing of high-moisture meat analog (HMMA) products.

Observations of feeding practices of US parents of young children with Down syndrome.

Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). The overall goal of this study was to understand parent feeding practices used during snack time with young CWDS (N = 111, aged 11-58 months). A coding scheme was developed to focus on feeding practices used by parents of CWDS from a structured home-use test involving tasting variously textured snack products.

Older adults' acceptance of ready-to-eat meals in relation to food choice and sensory ability.

With the growing population of older adults, a deeper understanding of their food choice and acceptance is vital to improving older adult dietary intake. The objectives of this study were to: (1) determine acceptance of three ready-to-eat (RTE) meals developed for older adults (age = 60+); (2) characterize the oral health status and food choices of these older adults and relate these data to meal acceptance. Participants (n = 52; average age = 71.

Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs.

The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life.

CanVasc consensus recommendations for the use of avacopan in antineutrophil cytoplasm antibody-associated vasculitis: 2022 addendum.

Objective: In 2020, the Canadian Vasculitis Research Network (CanVasc) published their updated recommendations for the management of ANCA-associated vasculitides (AAV). The current addendum provides further recommendations regarding the use of avacopan in AAV based on a review of newly available evidence.

Methods: An updated systematic literature review on avacopan (formerly, CCX168) using Medline, Embase, and the Cochrane Library was performed for publications up to September 2022.

Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion.

The inclusion of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) during extrusion processing of corn starch (CS) is presented in this study. Blends were prepared by incorporating CNC and MCC at different concentrations, 1%, 3%, 5%, and 10% w/w in CS. The crystallinity index (CrI) of CNC and MCC was determined using X-ray diffraction, and the chemical functionality of CNC, MCC, and CS was studied using Fourier transform infrared spectroscopy.

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.

Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinase-producing NSY, with added substrate, that is, pectin.

Listeria monocytogenes cross-contamination during apple waxing and subsequent survival under different storage conditions.

This study evaluated Listeria monocytogenes cross-contamination between inoculated fruits, waxing brush, and uninoculated fruits during apple wax coating and investigated the fate of L. monocytogenes on wax-coated apples introduced via different wax coating schemes. There were 1.

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.

This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a mixture of pectinase-producing non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) added to the must prior to alcoholic fermentation conducted by a commercial strain of Saccharomyces cerevisiae. To ensure sufficient substrate was present, varying concentrations of apple pectin (up to 1.