Distinct clinical phenotypes in gastric pathologies: a cluster analysis of demographic and biomarker profiles in a diverse patient population.

Background: Understanding the heterogeneity of a population at risk is an important step in the early detection of gastric cancer. We aimed to cluster demographic, hematological, and biochemical markers of gastric cancer in a heterogeneous sample of patients.

Methods: Data of 695 adult patients (50.

The relationship between healthy eating index and Mediterranean diet adherence score with inflammatory indices and disease severity: a case-control study of hospitalized COVID-19 patients.

Background: Recent studies have focused on the connection between nutrition, inflammation, and infectious diseases. This study was conducted to investigate the relationship between the Mediterranean diet adherence score (MDS) and the healthy eating index (HEI) with some clinical findings of patients with COVID-19.

Methods: This case-control study was conducted in 29 Bahman hospital of Tabriz, Iran, from June to December 2022.

Evaluating the impact of adjuvant chemotherapy on survival outcomes in stage II rectal cancer: a retrospective cohort study.

Background Rectal cancer, accounting for a significant proportion of colorectal malignancies, presents unique challenges in treatment. Surgery remains the primary curative approach, but recurrence rates post-surgery poses challenges. While neoadjuvant chemoradiation has improved outcomes, the role of adjuvant chemotherapy is still debated.

Diagnosis of Autism in Children Based on their Gait Pattern and Movement Signs Using the Kinect Sensor.

Background: Autism spectrum disorders are a type of developmental disorder that primarily disrupt social interactions and communications. Autism has no treatment, but early diagnosis of it is crucial to reduce these effects. The incidence of autism is represented in repetitive patterns of children's motion.

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels.

Pea protein is a promising ingredient for plant-based cheese production but has poor consumer acceptance due to intrinsic beany flavors. Fermentation could potentially decrease these off-flavors while also producing desirable cheese-like aromas. Pea protein emulsion gels were fermented using four different bacterial blends for 16 weeks with and without the crosslinking enzyme transglutaminase.