Branched-chain amino acids and the risk of hypertension; a persian cohort-based study.

BACKGROUND: The association of hypertension (HTN) and different types of dietary amino acids is not yet clear. The aim of the present study was to investigate the association of branch chain amino acids (BCAAs) and the prevention of HTN. METHODS: This cross-sectional study was conducted on 4184 people aged 35 to 70 using data from the Sabzevar Persian cohort study in Sabzevar, Iran. Data on dietary intake of BCAAs including leucine, isoleucine, and valine were obtained using a validated Food Frequency Questionnaire (FFQ). Multivariable logistic regression analysis assessed the link between HTN and BCAAs. RESULTS: The results showed that participants with HTN had a higher total protein and BCAAs intake than participants with normal BP (P < 0.01). A marginally significant association was found between the risk of HTN with the total intake of BCAAs (OR = 1.018, CI95%: 1.001-1.035, P = 0.04), leucine (OR = 1.040, CI95%:1.002-1.080, P = 0.03), isoleucine (OR = 1.068, CI95%:1.001-1.140, P = 0.04), and valine (OR = 1.060, CI95%:1.003-1.121, P = 0.04). However, the association disappeared after adjusting the total protein and calorie intake. CONCLUSIONS: The results indicated that the dietary intake of BCAAs may be associated with the risk of HTN. Future longitudinal research is warranted.

Heterogeneity of food protein-induced enterocolitis syndrome (FPIES).

Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food allergy with gastrointestinal symptoms such as vomiting and diarrhea. The development of international consensus guidelines for the diagnosis and management of FPIES in 2017 enabled us to compare patients worldwide, regardless of geographic variation in disease features. As a result, it has become clear that there is heterogeneity among patients with FPIES or that there are cases that partly fit the diagnostic criteria for FPIES but have different characteristics. This review highlights the heterogeneity in FPIES characteristics in terms of trigger foods, the age of onset, differences in geographic regions, and symptoms; it further proposes four disease entities, including acute FPIES in children, acute FPIES in adults, chronic FPIES, and early-onset neonatal FPIES, depending on the age of onset and presumed pathophysiology. The major symptoms at onset and trigger foods differ in acute FPIES in children, acute FPIES in adults, and chronic FPIES, whereas the disease entities may share a similar pathophysiology. Early-onset neonatal FPIES may have a different pathophysiology than acute or chronic FPIES, and may not necessarily fulfil the full diagnostic criteria for acute or chronic FPIES described in the international consensus guidelines. Due to the similarity in symptoms, early-onset neonatal FPIES may sometimes be misdiagnosed as necrotizing enterocolitis. We aim to increase awareness of FPIES among medical staff in pediatrics, neonatology, and internal medicine and promote research, to gain a better understanding of the heterogeneity and pathophysiology of FPIES.

Differences in Characteristics Between Patients Who Met or Partly Met the Diagnostic Criteria for Food Protein-Induced Enterocolitis Syndrome (FPIES).

BACKGROUND: Some patients with food protein-induced enterocolitis (FPIES)-like allergy do not completely fulfill the diagnostic criteria of the international consensus guideline for FPIES. However, it is unclear whether such FPIES-like patients represent a completely different population from FPIES. OBJECTIVE: This study aimed to clarify differences in characteristics between patients with FPIES who fully met diagnostic criteria and those who partly met them. METHODS: This was a cross-sectional study using data at the time of registration in multicenter, prospective studies of patients with FPIES in Japan. Children who had delayed emesis within 1 to 4 hours and/or diarrhea within 5 to 10 hours after ingestion of food were recruited between March 2020 and February 2022. We examined their compatibility with the diagnostic criteria of the international consensus guideline and their detailed clinical characteristics, including trigger foods, the serving size that elicited symptoms, and antigen-specific IgE antibody titers. RESULTS: Of the 225 patients with FPIES, 140 fully met the diagnostic criteria whereas 79 patients did not fully meet them but demonstrated reproducible symptoms. The frequencies of pallor, lethargy, and diarrhea were significantly higher in those who met the criteria fully, whereas the age at onset, trigger foods, comorbidity, and perinatal information were comparable. Analysis of patients with FPIES to hen's egg revealed significantly higher levels of egg white- and egg yolk-specific IgE in patients who partly met criteria, whereas the serving size eliciting symptoms was comparable. CONCLUSIONS: Patients who partly met the diagnostic criteria may have a milder phenotype of FPIES, but this needs to be validated in further studies using biomarkers reflecting the pathophysiology.

Current and future perspectives on the consensus guideline for food protein-induced enterocolitis syndrome (FPIES).

Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE mediated food allergy presenting with delayed onset of projectile vomiting in the absence of cutaneous and respiratory symptoms. The pathophysiology of FPIES remains poorly characterized. The first international consensus guidelines for FPIES were published in 2017 and provided clinicians with parameters on the diagnosis and treatment of FPIES. The guidelines have served as a resource in the recognition and management of FPIES, contributing to an increased awareness of FPIES. Since then, new evidence has emerged, shedding light on adult-onset FPIES, the different phenotypes of FPIES, the recognition of new food triggers, center-specific food challenge protocols and management of acute FPIES. Emerging evidence indicates that FPIES impacts both pediatric and adult population. As a result, there is growing need to tailor the consensus guidelines to capture diagnoses in both patient groups. Furthermore, it is crucial to provide food challenge protocols that meet the needs of both pediatric and adult FPIES patients, as well as the subset of patients with atypical FPIES. This review highlights the evolving clinical evidence relating to FPIES diagnosis and management published since the 2017 International FPIES Guidelines. We will focus on areas where recent published evidence may support evolution or revision of the guidelines.

Discrepancy between Caregivers' Reports and Physicians' Evaluation of Causative Foods in Food Protein-Induced Enterocolitis Syndrome in Japan: The Japan Environment and Children's Study.

INTRODUCTION: Food protein-induced enterocolitis syndrome (FPIES) is a form of non-IgE-mediated gastrointestinal food allergy. FPIES is considered a rare food allergy disorder and is often under-recognized. Therefore, clinicians should have a better understanding of its manifestations and maintain a high index of suspicion for a correct diagnosis. To this end, information about differences in the characteristics of caregiver-reported and physician-diagnosed FPIES is important. METHODS: The present, national, multicentric, prospective birth cohort study, called the Japan Environment and Children's Study (JECS), enrolled a general population of 104,062 fetal records. The characteristics of FPIES in 1.5-year-old children were categorized as cases reported by caregivers or as those diagnosed by a physician using questionnaire data. RESULTS: The prevalence of caregiver-reported and physician-diagnosed FPIES cases was 0.69% and 0.06%, respectively. Among the former, the most common causative food was hen's egg (HE), and the second most common causative food was cow's milk (CM) (51.0% and 17.1% of patients responded to HE and CM, which accounted for 46% and 15% of all the causative foods, respectively). Conversely, among the physician-diagnosed cases, the most common causative food was CM followed by HE (57.7% and 36.5% of patients responded to CM and HE, which accounted for 46% and 29% of all the causative foods, respectively). CM accounted for a significantly higher proportion of causative foods in physician-diagnosed FPIES while HE accounted for a significantly higher proportion of caregiver-reported FPIES (p < 0.05). CONCLUSION: A discrepancy was found in reports of the most common causative food between caregiver-reported and physician-diagnosed cases of FPIES.

A detailed intake-status profiling of seafoods in adult food-protein-induced enterocolitis syndrome patients.

BACKGROUND: Adults with food-protein-induced enterocolitis syndrome (FPIES) often develop severe abdominal symptoms after eating seafood. However, no investigation of a food elimination strategy for adult FPIES patients has been performed to date. METHODS: We conducted a retrospective cohort study of seafood-avoidant adults by telephone interview, based on the diagnostic criteria for adult FPIES reported by González et al. We compared the clinical profiles, abdominal symptoms, and causative seafoods between FPIES and immediate-type food allergy (IgE-mediated FA) patients. We also profiled the detailed intake-status of seafoods in adult FPIES patients. RESULTS: Twenty-two (18.8 %) of 117 adults with seafood-allergy were diagnosed with FPIES. Compared with the IgE-mediated FA patients, FPIES patients had an older age of onset, more pre-existing gastrointestinal and atopic diseases, more episodes, longer latency and duration of symptoms, more nausea, abdominal distention, and severe abdominal pain, and more frequent vomiting and diarrhea. In particular, abdominal distention-reflecting intestinal edema and luminal fluid retention-may be the most distinctive characteristic symptom in adult FPIES (p < 0.001). Bivalves, especially oysters, were the most common cause of FPIES. Strikingly, intake-status profiling revealed that many FPIES patients can safely ingest an average of 92.6 % of seafood species other than the causative species. CONCLUSIONS: There are many differentiators between FPIES and IgE-mediated FA, which may reflect differences in the underlying immunological mechanisms. Although seafood FPIES is unlikely to induce tolerance, many patients can ingest a wide variety of seafood species after a long period from onset.

Sports supplement induces dental structure corrosion: an in vitro pilot study / El suplemento deportivo induce corrosión en la estructura dental: un estudio piloto in vitro

Dietary supplements are being consumed with an increasingly high frequency among sports practitioners, whether at professional and/or amateur level. The supplements contain some nutritional properties in their composition, so they can dissolute the hydroxyapatite crystals of the enamel and favor the process of dental corrosion. The objective was to measure the corrosive power of protein-based supplementation (Whey Protein), under conditions that resemble the use of the supplement by the athletes, increasing the ecological validity of the study. The teeth of the test group (TG) were placed in contact with the Whey protein solution and then exposed to artificial saliva. And the teeth of the control group (CG) were exposed only to artificial saliva. The analysis occurred in natural healthy molar teeth, so that each tooth of the TG was immersed in 50 mL of supplement for 1.5 minutes and then placed in contact with the artificial saliva for 30 seconds. The same procedure was performed 5 times a day for 30, 60, 90, 120, 150 and 180 days. Each group, in its time (TG0 to TG180), underwent analysis of superficial roughness with the aid of optical profilometer (Talysurf CCI®, 3D model). The control group (CG) did not change its superficial roughness. Half of the teeth of the test group (TG) suffered loss of enamel surface. The values, in micrometers, of surface loss of the TG samples were 1.21; 2.1; 2.0; 1.04; 0.97; 0.8; 0.53; 1.14; 1.9; 2.0; 1.66; 1.80. The dietary supplement (Whey protein®) may be a potential cause of the dental corrosion process, considering the demineralization of hydroxyapatite that occurs along with the surface enamel loss.

Los suplementos dietéticos se consumen con una frecuencia cada vez más alta entre los practicantes de deportes, sea a nivel profesional y / o aficionado. Los suplementos contienen algunas propiedades nutricionales en su composición, por lo que pueden disolver los cristales de hidroxiapatita del esmalte y favorecer el proceso de corrosión dental. El objetivo fue medir el poder corrosivo de la suplementación a base de proteínas (proteína de suero), en condiciones que se asemejan al uso del suplemento por parte de los atletas, aumentando la validez ecológica del estudio. Los dientes del grupo de prueba (TG) se pusieron en contacto con la solución de proteína de suero y luego se expusieron a saliva artificial. Y los dientes del grupo de control (CG) estuvieron expuestos solo a saliva artificial. El análisis se realizó en dientes molares sanos naturales, cada diente del TG se sumergió en 50 ml de suplemento durante 1,5 minutos y luego se puso en contacto con la saliva artificial durante 30 segundos. El mismo procedimiento se realizó 5 veces al día durante 30, 60, 90, 120, 150 y 180 días. Cada grupo, en su momento (TG0 a TG180), se sometió a un análisis de rugosidad superficial con la ayuda de un perfilómetro óptico (Talysurf CCI®, modelo 3D). El grupo de control (CG) no cambió su rugosidad superficial. La mitad de los dientes del grupo de prueba (TG) sufrieron pérdida de la superficie del esmalte. Los valores, en micrómetros, de pérdida de superficie de las muestras de TG fueron 1.21; 2.1; 2,0; 1.04; 0,97; 0.8; 0,53; 1.14; 1.9; 2,0; 1,66; 1.80. El suplemento dietético (Whey protein®) puede ser una causa potencial del proceso de corrosión dental, considerando la desmineralización de la hidroxiapatita que ocurre junto con la pérdida de esmalte superficial.

Un caso inusual de síndrome de enterocolitis inducida por proteínas alimentarias / Unusual case of food protein-induced enterocolitis syndrome

El síndrome de enterocolitis inducido por proteínas alimentarias es un síndrome de hipersensibilidad gastrointestinal a alimentos no mediado por inmunoglobulina E, que, en su forma aguda, se manifiesta con vómitos repetitivos, palidez e hipotonía, que puede acompañarse o no de diarrea y producir un cuadro grave de deshidratación y letargia. Una prueba de provocación oral controlada es, en ocasiones, realizada para confirmar el diagnóstico y el tratamiento consiste en la eliminación del alimento causante. Se presenta el caso de un lactante de 3 meses con varios episodios de síndrome de enterocolitis tras la toma de biberón de leche de fórmula de inicio con tolerancia de otra marca comercial. Se encontraron diferencias en los ingredientes de su composición que podrían ser el origen de la sensibilización.

Food protein-induced enterocolitis syndrome is a nonimmunoglobulin E mediated gastrointestinal food hypersensitivity that manifests as profuse, repetitive vomiting, pallor and hypotonia, often with diarrhea leading to severe dehydration and lethargy (sepsis-like symptoms) in the acute setting. An oral food challenge is sometimes performed to confirm the diagnosis and treatment consists of elimination of the food trigger(s) from the diet. We report a case of a 3-months-old infant with several episodes of food protein-induced enterocolitis syndrome after taking infant formula milk with tolerance of another trademark. Differences in the composition of its ingredients could be the cause of the sensitization.

Incidence of acne vulgaris in young adult users of protein-calorie supplements in the city of João Pessoa - PB / Incidencia de acne vulgar em adultos jovens usuarios de suplementos proteico-caloricos na cidade de Joao Pessoa - PB

BACKGROUND: Based on personal observations of dermatologists, nutritionists and patients, a new problem emerges in the gyms: development and exacerbation of acne in users of whey protein, which is a protein derived from cow's milk. Whey Protein extract contains growth factors that may be related to acne. Its purity and composition are not fully known and there is no scientific research on its potential to cause acne. OBJECTIVES: Assess the relationship between the use of proteincalorie supplements and onset or exacerbation of acne vulgaris in young adults in the city of João Pessoa. METHODS: Descriptive observational study conducted in gyms and in a dermatology clinic. Each participant was examined for acne on three occasions and followed for 60 days. RESULTS: 30 patients were examined. Onset or exacerbation of acneiform lesions were observed (p <0.0005). The effect was more prominent in females and in individuals without current acne and no family history of acne. CONCLUSION: This study showed the onset of acne with the progressive use of protein-calorie supplementation, in a two-month period. It is suggested that this type of supplementation be discouraged. .

FUNDAMENTOS: Na observação pessoal de dermatologistas, nutricionistas e dos próprios pacientes, um novo problema emerge nas academias de ginástica: desenvolvimento e exacerbação da acne em usuários de Whey Protein, proteínas derivadas do leite de vaca. Extratos de Whey Protein contêm fatores de crescimento que podem estar relacionados com a acne. Sua pureza e composição não são completamente conhecidas e não há investigações científicas sobre seu potencial causador de acne. OBJETIVO: Avaliar a relação entre o uso de suplementos protéico-calóricos e o aparecimento ou agravamento da acne vulgar em adultos jovens em João Pessoa - PB. MÉTODOS: Estudo observacional descritivo conduzido em academias de ginástica e em consultório de dermatologia. Cada participante foi examinado para acne em três ocasiões e acompanhado por 60 dias. RESULTADOS: Foram examinados 30 pacientes. Aparecimento ou exacerbação de lesões acneiformes foram observados (p<0,0005), sendo o efeito mais proeminente no sexo feminino e em indivíduos sem acne atual e sem história familiar de acne. CONCLUSÃO: Este estudo demonstrou o aparecimento de lesões acneiformes com o uso progressivo de suplementos proteico calóricos, ao longo de dois meses. Sugere-se que o uso deste tipo de suplemento seja desestimulado. .

Protein contact dermatitis - case report / Dermatite de contacto proteinica - relato de caso

Protein contact dermatitis is a skin condition not well known and underdiagnosed by dermatologists, resulting from an IgE-mediated allergic reaction. Clinically it presents as a chronic hand and/or forearms eczema of occupational origin, especially in professionals who work as food handlers. Epicutaneous tests are negative, and to diagnose this condition it is necessary to perform immediate-type allergy tests. The most sensitive and practical is the prick-by-prick test with food that the patient refers to cause intense itching after immediate skin contact. Treatment is symptomatic, and it is mandatory to avoid the responsible allergen, wearing plastic gloves and even sometimes leaving the workplace for symptom resolution.

A dermatite de contacto proteínica é uma condição pouco conhecida e infra-diagnosticada pelos dermatologistas, resultante de uma resposta alérgica de tipo imediato, mediada por IgE. Clinicamente apresenta-se como um eczema crónico em mãos e/ou antebraços de origem ocupacional, sobretudo em profissionais que trabalham manipulando alimentos. As provas epicutâneas são negativas e para realizar o diagnóstico desta condição há que realizar testes alérgicos de tipo imediato, sendo o mais sensível e rápido, o prick-by-prick test com os alimentos que o paciente refere causar-lhe prurido intenso e imediato ao seu contacto. O tratamento é sintomático, sendo necessário evitar o alérgeno responsável, utilizar luvas de plástico e em ocasiões abandonar o posto de trabalho para a sua resolução.

Asociación entre el consumo de macronutrientes de la dieta y caries en adultos y adultos mayores diabéticos tipo 2 / Association between dietary macronutrients and caries in type 2 diabetic adults and elderly

Objetivos: Se ha reportado una mayor tasa de caries en pacientes con diabetes mellitus tipo 2 (DM), probablemente debido a cambios en los patrones de dieta. El objetivo de este estudio fue determinar si existe una asociación entre la composición de macronutrientes de la dieta y la caries en sujetos con DM. Métodos: Una muestra compuesta por 33 sujetos con DM y 37 controles sin la patología fue examinada para determinar la experiencia de caries mediante el índice COPD y la prevalencia de caries radiculares con ICDAS II. Se aplicó una encuesta de dieta de reporte de 24 horas. Para determinar la composición de la dieta, los alimentos fueron clasificados acorde al contenido de macronutrientes; carbohidratos, proteínas y lípidos (gramos/día, kilocalorías y porcentaje del nutriente/día). Resultados: Los resultados fueron analizados mediante Kruskal-Wallis y Mann-Whitney. Un análisis de correlación y un modelo de regresión lineal se utilizaron para analizar la asociación entre composición de macronutrientes y la tasa de caries coronales y radiculares, con un nivel de significancia del 95 por ciento. Resultados: Los pacientes diabéticos tipo 2 mostraron mayor número de dientes perdidos por caries, más dientes obturados y más caries radiculares (p<0.05) que los controles sin DM. Los diabéticos presentaron menor consumo de carbohidratos (p=0.021), pero mayor consumo de proteínas (p=0.0405) que los controles. Se verificó una asociación directa entre un mayor consumo de proteínas con una tasa mayor de caries radiculares en pacientes con DM (p<0.001). Conclusión: Las diferencias en el consumo de macronutrientes en pacientes con DM no se relacionan con tasas diferenciales de caries coronales, pero un mayor consumo de proteínas se asocia con una mayor prevalencia de caries radiculares.

Objectives: Higher caries rates have been reported for type 2 diabetes mellitus patients (DM). Changes in dietary patterns may be partly responsible. The aim of this study was to examine a potential association between dietary macronutrient composition and caries experience in DM patients. Methods: Thirty three adults with DM and thirty seven controls, not affected by DM, were examined to assess coronal caries through DMFT index and root caries by ICDAS II. A 24-hr diet recall survey was used to determine dietary macronutrient composition supplemented with standardized tables and expressed as grams /day, kilocalories/nutrient and percentage of nutrient/day. Results were compared using Kruskal-Wallis and Mann-Whitney. A correlation analysis was performed and a linear regression model was built for a potential association between macronutrient composition and coronal or root caries. A 95 percent significance level was set. Results: DM patients showed lower remaining teeth, more fillings and more root caries (p<0.05) than controls. Lower carbohydrate consumption (p=0.021), but higher protein intake (p=0.0405) was observed in DM patients as compared with controls. A statistically significant association between an increased protein consumption and higher percentage of root caries was found in DM patients (p<0.001). Conclusion: Although differences in macronutrient consumption in DM patients are not correlated with differential rates of coronal caries, higher protein consumption appears to be associated with higher prevalence of root caries.

Dieta rica em proteína na redução do peso corporal / High-protein diet for body weight loss

A proporção ideal dos macronutrientes em dietas de emagrecimento é atualmente bastante discutida. Existem evidências de que dietas com maior proporção de proteína aumentam a perda de peso e de gordura corporal e diminuem a perda de massa corporal magra durante o emagrecimento. Todavia, os mecanismos responsáveis por estes efeitos não estão totalmente esclarecidos. Além disso, existem poucas conclusões a respeito dos possíveis efeitos colaterais dessas dietas na função renal e no estado nutricional relativo ao cálcio. Assim, este artigo objetiva trazer informações atuais sobre os efeitos de dietas ricas em proteína na perda de peso e na composição corporal e dos mecanismos envolvidos, bem como seus efeitos na função renal e no estado nutricional relativo ao cálcio.

The ideal proportion of macronutrients in weight loss diets is currently under debate. There are evidences indicating that a higher proportion of protein during weight loss diets enhances the loss of body weight and fat mass, and reduces the loss of lean body mass. Nevertheless, the responsible mechanisms for these effects have not yet been fully elucidated. Furthermore, studies that evaluated the possible side effects of these diets on the renal function and on the nutritional state of calcium have shown inconclusive results. Therefore, this article has the objective to convey recent information about the effects of high-protein diets in the regulation of the body weight and body composition, besides its involved mechanisms, and its effects on the renal function and on the calcium nutritional status.

Las dietas hiperproteicas y sus consecuencias metabólicas / Hiperproteicas diets and metabolic consequences

El consumo excesivo de proteínas produce un incremento en la excreción neta de ácidos, lo cual a su vez aumenta la excreción urinaria de calcio. Los efectos de la dieta sobre la excreción urinaria de ácidos y de calcio no sólo dependen de la cantidad de proteínas, sino que también pueden ser modificados por otros constituyentes de la alimentación, tales como el potasio y los equivalentes alcalinos de bicarbonato contenidos en las frutas y hortalizas. La deficiencia de estas bases de potasio en la dieta aumenta la carga ácida sistémica producida por las proteínas. En consecuencia, el resultado de una ingesta elevada en proteínas o bien deficiente en frutas y hortalizas es la generación de acidosis metabólica crónica, la cual, aún siendo de bajo grado, tiene efectos deletéreos sobre el organismo, incluyendo retardo del crecimiento en niños, disminución de la masa ósea y muscular en adultos, y formación de cálculos renales. En la presente revisión se resumen las evidencias actuales en relación a los efectos de las dietas hiperproteicas sobre distintos órganos y sistemas incluyendo el metabolismo hidroelectrolítico y ácido base, el metabolismo óseo, la función renal y la función endocrina. Asimismo se mencionan los aspectos particulares que influyen de un modo especial en los gupos de las edades extremas de la vida, los niños y los ancianos.

High protein intake produces an increase in net acid excretion, which in turn leads to an increase in urinary calcium. Effects of diet in urinary acid and calcium excretion depend not only on the protein content, but also may be modified by other constituents such as potassium and alkali equivalents of bicarbonate present in fruits and vegetables. Diets deficient in these potassium bases increase the acid load imposed by proteins. In consequence, diets with a high protein intake or poor in fruits and vegetables produce a low-grade systemic metabolic acidosis which exerts deleterious effects on the body, including growth retardation in children, decreased muscle and bone mass in adults, and kidney stone formation. This review intends to summarize the present evidence in relation to the effects of high protein diets in different organs and systems including hydroelectrolytic and acid base metabolism, bone metabolism, renal and endocrine function. Particular aspects that may exert a special influence in life extremes as childhood and old age are also addressed.

Diferentes fontes proteicas em rações de leitões sobre atividade da tripsina e parâmetros sangüíneos / Different protein sources in rations of piglets on activity of trypsin and blood parameters

Foram utilizados 64 leitões, submetidos a oito tratamentos: ração com leite em pó (LP), três rações com níveis crescentes de plasma suíno (PS), três rações com níveis crescentes de ovo inteiro (OI) eração com alto nível de farelo de soja (FS). Foi coletado sangue dos animais aos 27 e 34 dias de idade para avaliação dos parâmetros sangüíneos, e aos 28 e 35 dias de idade quatro animais por tratamento foram abatidos para coleta do pâncreas e posterior determinação do peso absoluto (PA) e peso relativo (PR) do pâncreas e da atividade datripsina (AT). Os tratamentos não influenciaram significativamente o PA e a AT. Verificou-se efeito significativo dos níveis crescentes de PS,com redução linear dos leucócitos e aumento do volume globular,aos 27 dias; enquanto aos 34 dias, observou-se aumento linear das hemácias. Aos 27 dias, os animais arraçoados com níveis de PS apresentaram menor percentagem de eosinófilos do que aqueles arraçoados com níveis de OI. A utilização de plasma suíno promoveu menor estímulo à resposta imune, enquanto que a utilização de ovo inteiro promoveu maior resposta humoral dos leitões

Were used 64 piglets submitted eight treatments: ration with skim milk (SM), three rations with crescent levels of swine plasma (SP),three rations with whole egg (WE) and a ration with high inclusion of soybean meal (SB). Were monitored the blood parameters (BP) in pigs at 27 and at 34 days of age. The piglets were slaugther at 28 and at 35 days of age, for collections pancreas and posterior mensurements of absolut (AW) and relative weigth (RW) of pancreas and trypsinactivity (TA). Treatments not influencied AW and TA. Significant effect of the crescent levels was verified of SP, with lineal reduction ofthe leukocytes and increase of the globular volume, to the 27 days;while to the 34 days, lineal increase of the hematias was observed. At27 days, animals feds rations with crescent levels of SP have inferior percentage of e osinophils than others that consumed crescent levelsof WE. The utilization of SP promoted smaller stimulus to the immune reply, while the use of WE promoted larger humoral replyof the piglets