Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain.

Brewers' spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p < 0.05) increased with the substitution level. In comparison to the wheat-alone cookies, the 20% BSG-containing cookies showed a lower hydrolysis and glycemic index (GI), and less total starch. The low cost, protein-rich BSG with antioxidant capacity improves the nutritional quality of cookies and may confer health benefits beyond basic nutrition.

Incidence of external genital lesions related to human papillomavirus among Mexican men. A cohort study.

OBJECTIVE: To determine external genital lesion (EGL) incidence -condyloma and penile intraepithelial neoplasia (PeIN)- and genital HPV-genotype progression to these EGLs. MATERIALS AND METHODS: Participants (healthy males 18- 74y from Cuernavaca, Mexico, recruited 2005-2009, n=954) underwent a questionnaire, anogenital examination, and sample collection every six months;including excision biopsy on suspicious EGL with histological confirmation.Linear array assay PCR characterized 37 high/low-risk HPV-DNA types. EGL incidence and cumulative incidence were calculated, the latter with Kaplan-Meier. RESULTS: EGL incidence was 1.84 (95%CI=1.42-2.39) per 100-person-years (py); 2.9% (95%CI=1.9-4.2) 12-month cumulative EGL.Highest EGL inci- dence was found in men 18-30 years:1.99 (95%CI=1.22-3.25) per 100py. Seven subjects had PeIN I-III (four with HPV16). HPV11 most commonly progresses to condyloma (6-month cumulative incidence=44.4%, 95%CI=14.3-137.8). Subject with high-risk sexual behavior had higher EGL incidence. CONCLUSIONS: In Mexico, anogenital HPV infection in men is high and can cause condyloma. Estimation of EGL magnitude and associated healthcare costs is necessary to assess the need for male anti-HPV vaccination.

OBJETIVO: Determinar incidencia de lesiones genitales externas (LGE) ­condiloma y neoplasia intraepitelial del pene (NIP)­ y progresión de genotipos deVPH a LGE. MATERIAL Y MÉTODOS: Se aplicaron cuestionarios,examen anogenital y recolección de muestras cada seis meses a hombres sanos (18-74 años, de Cuernavaca, México, reclutados 2005-2009, n=954) con biopsia y confirmación histológica. Se caracteri- zaron 37 tipos de ADN-VPH; se calculó incidencia de LGE (cumulativa con Kaplan-Meier). RESULTADOS: Incidencia de LGE=1.84 (IC95%=1.42-2.39) por 100-persona-años (pa); 2.9% (IC95%=1.9-4.2) LGE acumulativa a 12 meses. Mayor incidencia de LGE entre hombres 18-30 años; 1.99 (IC95%=1.22-3.25) por 100pa.Siete sujetos tuvieron NIP I-III. VPH-11 más comúnmente progresa a condiloma (incidencia acumulativa a seis meses=44.4%, IC95%=14.3-137.8). Los sujetos con comportamiento sexual de alto riesgo tuvieron mayor incidencia de LGE. CONCLUSIONES: En México la infección anogenital conVPH es alta y puede causar condiloma. La estimación de magnitud de LGE y los costos sanitarios asociados se necesita para evaluar la necesidad de vacunación contra VPH en hombres.

Development and evaluation of a nutritionally enhanced multigrain tortilla snack.

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1% calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153% more protein, 53% more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10%, while digestibility increased from 83.5 to 91.8% as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0-15 cm), and 82% of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.

[Formulation and elaboration of low-energy and high fiber-containing brownies]. / Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales.

Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 degrees C) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.

Rapid influenza antigen test for diagnosis of pandemic (H1N1) 2009.

We compared the QuickVue Influenza test with PCR for diagnosing pandemic (H1N1) 2009 in 404 persons with influenza-like illness. Overall sensitivity, specificity, and positive and negative predictive values were 66%, 84%, 84%, and 64%, respectively. Rapid test results should be interpreted cautiously when pandemic (H1N1) 2009 virus is suspected.

Incidence of external genital lesions related to human papillomavirus among Mexican men. A cohort study / Incidencia de lesiones genitales externas relacionadas con el virus del papiloma humano entre hombres mexicanos. Un estudio de cohorte

Abstract: Objective: To determine external genital lesion (EGL) incidence -condyloma and penile intraepithelial neoplasia (PeIN)- and genital HPV-genotype progression to these EGLs. Materials and methods: Participants (healthy males 18-74y from Cuernavaca, Mexico, recruited 2005-2009, n=954) underwent a questionnaire, anogenital examination, and sample collection every six months; including excision biopsy on suspicious EGL with histological confirmation. Linear array assay PCR characterized 37 high/low-risk HPV-DNA types. EGL incidence and cumulative incidence were calculated, the latter with Kaplan-Meier. Results: EGL incidence was 1.84 (95%CI=1.42-2.39) per 100-person-years (py); 2.9% (95%CI=1.9-4.2) 12-month cumulative EGL. Highest EGL incidence was found in men 18-30 years: 1.99 (95%CI=1.22-3.25) per 100py. Seven subjects had PeIN I-III (four with HPV16). HPV11 most commonly progresses to condyloma (6-month cumulative incidence=44.4%, 95%CI=14.3-137.8). Subjects with high-risk sexual behavior had higher EGL incidence. Conclusion: In Mexico, anogenital HPV infection in men is high and can cause condyloma. Estimation of EGL magnitude and associated healthcare costs is necessary to assess the need for male anti-HPV vaccination.

Resumen: Objetivo: Determinar incidencia de lesiones genitales externas (LGE) -condiloma y neoplasia intraepitelial del pene (NIP)- y progresión de genotipos de VPH a LGE. Material y métodos: Se aplicaron cuestionarios, examen anogenital y recolección de muestras cada seis meses a hombres sanos (18-74 años, de Cuernavaca, México, reclutados 2005-2009, n=954) con biopsia y confirmación histológica. Se caracterizaron 37 tipos de ADN-VPH; se calculó incidencia de LGE (cumulativa con Kaplan-Meier). Resultados: Incidencia de LGE=1.84 (IC95%=1.42-2.39) por 100-persona-años (pa); 2.9% (IC95%=1.9-4.2) LGE acumulativa a 12 meses. Mayor incidencia de LGE entre hombres 18-30 años; 1.99 (IC95%=1.22-3.25) por 100pa. Siete sujetos tuvieron NIP I-III. VPH-11 más comúnmente progresa a condiloma (incidencia acumulativa a seis meses=44.4%, IC95%=14.3-137.8). Los sujetos con comportamiento sexual de alto riesgo tuvieron mayor incidencia de LGE. Conclusiones: En México la infección anogenital con VPH es alta y puede causar condiloma. La estimación de magnitud de LGE y los costos sanitarios asociados se necesita para evaluar la necesidad de vacunación contra VPH en hombres.

Formulación y elaboración de pastelillos tipo brownies con más fibra y menos calorías que los convencionales

Se prepararon distintas formulaciones para pastelillos de chocolate (brownies) sustituyendo 15, 20 y 25% de la harina de trigo con inulina. Se evaluaron las características del batido de cada una de las formulaciones y se sometieron al proceso de horneado a 175 oC por 45 min. Después del horneado, los brownies se dejaron enfriar por 1 h y posteriormente se empacaron en charolas de poliestireno cristal y se les evaluó textura a los 1, 3, 7 y 15 días de almacenamiento a temperatura ambiente (25 oC) y 65% de humedad relativa. En base a las evaluaciones del batido y a las propiedades texturales de los brownies durante el almacenamiento, se seleccionó la formulación con 20% inulina como la mejor. Se analizó composición proximal y cuantificó fibra dietética total, soluble e insoluble, tanto al brownie control y al de 20% de inulina, como a un brownie comercial. El brownie con 20% de inulina presentó menor firmeza, gomosidad y masticabilidad que el control, mayor contenido de proteína y menor contenido de grasa (6,3 vs 26,3%) y aporte calórico (331,4 vs 467,9 kcal/100 g) con respecto al brownie comercial. El brownie con 20% de inulina mostró el doble de fibra dietética total y 22 veces más fibra soluble que el brownie control. La aceptabilidad del brownie con 20% inulina fue similar a la del brownie control. La incorporación de inulina en la elaboración de brownies permitió reducir el aporte calórico y aumentar el contenido de fibra soluble, sin afectar adversamente la textura de los pastelillos.

Formulation and elaboration of lowenergy and high fiber-containing brownies. Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 oC for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 oC) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.