Background: Periodic breathing (PB)-related intermittent hypoxia can have long-lasting deleterious consequences in preterm infants. Olfactory stimulation using vanilla odor is beneficial for apnea of prematurity in the first postnatal days/weeks. We aimed to determine for the first time whether vanilla odor can also decrease PB-related intermittent hypoxia.
Method: This pilot study was a balanced crossover clinical trial including 27 premature infants born between 30 and 33 weeks of gestation. We performed 12-h recordings on two nights separated by a 24-h period. All infants were randomly exposed to vanilla odor on the first or second study night. The primary outcome was the desaturation index, defined as the number per hour of pulse oximetry (SpO) values <90 % for at least 5 s, together with a drop of ≥5 % from the preceding value. Univariate mixed linear models were used for the statistical analysis.
Results: Overall, exposure to vanilla odor did not significantly decrease the desaturation index (52 ± 22 events/h [mean ± SD] on the intervention night vs. 57 ± 26, p = 0.2); furthermore, it did not significantly alter any secondary outcome. In a preliminary post hoc subgroup analysis, however, the effect of vanilla odor was statistically significant in infants with a desaturation index of ≥70/h (from 86 ± 12 to 65 ± 23, p = 0.04).
Conclusion: In this pilot study, vanilla odor overall did not decrease PB-related intermittent hypoxia in infants born at 30-33 weeks of gestation, which is when they are close to term. Preliminary results suggesting a beneficial effect in infants with the highest desaturation index, however, justify further studies in the presence of PB-related intermittent hypoxia as well as in infants born more prematurely.
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http://dx.doi.org/10.1016/j.arcped.2024.03.002 | DOI Listing |
Breastfeed Med
December 2024
Faculty of Health Sciences, Department of Child Health and Disease Nursing, Eskisehir Osmangazi University, Eskisehir, Turkey.
Olfactory stimulation can be used for many purposes, such as providing comfort, improving sleep, and reducing pain in newborns. However, there are only a few studies in the literature examining the effect of olfactory stimulation on newborn growth. The aim of this study was to evaluate the effect of olfactory stimulation on growth parameters of newborns.
View Article and Find Full Text PDFPlant Physiol Biochem
December 2024
Centro de Nanociencias y Micro y Nanotecnologías-Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Luis Enrique Erro s/n, Gustavo a Madero, 07738, México City, Mexico. Electronic address:
Vanilla is used in several industries, due to during the artisanal curing process, compounds responsible for a highly demanded aroma are synthesized. This process involves physical, biochemical, microbiological and structural changes, which through their study with high-resolution techniques allowed for deep introspection at the ultra-structural level, to identify cellular structures. Which, under conditions leading to the pod during the process, allow the synthesis, release, and storage of molecules aroma responsible.
View Article and Find Full Text PDFMolecules
November 2024
Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Universidad de Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Cádiz, Spain.
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask, and casks that had previously contained brandy were studied.
View Article and Find Full Text PDFFood Chem X
December 2024
Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan.
This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans from Taiwan using ISO 5565-1:1999 as the commercial quality indicators. The vanillin level was highest at -20 °C for 6 months ( < 0.05) and no color-perceived differences (ΔE < 1).
View Article and Find Full Text PDFJ Food Sci
November 2024
College of Food Science and Engineering, South Xinjiang Special Agricultural Products Deep Processing Crops Key Laboratory, Tarim University, Aral, China.
This study examines the acceptance of young Chinese consumers for different "Fuji" apples, focusing on their sensory characteristics and physicochemical foundations. The sensory attributes of the samples were evaluated using a combination of static descriptive analysis (DA) and temporal check-all-that-apply fading (TCATA-fading) methods. Furthermore, the volatile compounds, soluble sugars, organic acids, and textural parameters of the samples were analyzed.
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