Spleen anomalies and lesions in CT and MRI: essentials for radiologists and clinicians-a pictorial review.

The precise evaluation of splenic lesions using cross-sectional imaging presents a complex challenge due to the overlapping imaging characteristics of most splenic diseases and the absence of specific symptoms, complicating the diagnosis process. This pictorial review highlights the essential elements that should be included in a radiology report to interpret cross-sectional imaging studies of splenic lesions. To augment the diagnostic accuracy, we propose the implementation of a stepwise algorithmic approach. This approach offers a comprehensive analysis of splenic anomalies and lesions, providing an invaluable tool for radiologists and clinicians.

Pulmonary Calcifying Fibrous Tumor in a Pediatric Patient: A Case Report.

A calcifying fibrous tumor (CFT), also known as calcifying fibrous pseudotumor, is an uncommon non-cancerous neoplasm usually located in the gastrointestinal tract. Its location in the lung is extremely rare, and only a few case reports have been published. This case report describes our diagnostic approach in a 9-year-old male patient with an incidental pulmonary mass. The mass was initially misdiagnosed, requiring multiple imaging tests and interventions to obtain the definitive diagnosis of pulmonary CFT. This paper aims to contribute to the limited information available on pulmonary CFT by presenting detailed findings from computed tomography and magnetic resonance imaging.

Age and vascular aging: an unexplored frontier.

Vascular age is an emerging field in cardiovascular risk assessment. This concept includes multifactorial changes in the arterial wall, with arterial stiffness as its most relevant manifestation, leading to increased arterial pressure and pulsatile flow in the organs. Today, the approved test for measuring vascular age is pulse wave velocity, which has been proven to predict cardiovascular events. Furthermore, vascular phenotypes, such as early vascular aging and "SUPERNOVA," representing phenotypic extremes of vascular aging, have been found. The identification of these phenotypes opens a new field of study in cardiovascular physiology. Lifestyle interventions and pharmacological therapy have positively affected vascular health, reducing arterial stiffness. This review aims to define the concepts related to vascular age, pathophysiology, measurement methods, clinical signs and symptoms, and treatment.

Fournier's Gangrene With Retroperitoneal Extension as the First Manifestation of the Human Immunodeficiency Virus (HIV)/Acquired Immunodeficiency Syndrome (AIDS).

Fournier's gangrene (FG) is an atypical, life-threatening polymicrobial infection characterized by the rapid destruction of soft tissue, predominantly in the perineal region. Retroperitoneal spread of FG represents an uncommon condition described in a few case reports, and its presentation as the first manifestation of the human immunodeficiency virus (HIV)/acquired immunodeficiency syndrome (AIDS) is even more infrequent. Here, we present the case of a 40-year-old male who was admitted to the emergency department with a low-grade fever of 37.8°C, abdominal pain, and four-day history of sharp, bilateral testicular pain and swelling. On physical examination, the patient was hypotensive with necrotic tissue in the perineum. A computed tomography study displayed an extensive retroperitoneal spread of suspected FG. Due to the massive spread of the infection, an HIV test was requested, yielding positive results, which indicated that HIV/AIDS had first manifested as FG with retroperitoneal extension. This is an extremely rare initial presentation of HIV/AIDS. To treat the patient and address the severe necrosis, a peritoneal lavage, surgical debridement, right orchiectomy, and colostomy were performed. After the procedure, antiretroviral therapy was established with tenofovir, emtricitabine, and efavirenz.

[Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures]. / Formulación de alimentos para celíacos en base a mezclas de harinas de quínoa, cereales y almidones.

Gluten free food for people with celiac disease based on quinoa, rice and corn flours and starches, were formulated. An informatic tool (ALIM V 1.0) developed by the authors, was used for the formulation of these foods. The obtained products were pancakes, scons, precooked pizza and bread which were analyzed in their chemical composition (protein, fat, fiber, moisture, ash and carbohydrates). Water activity (aw), acceptability and texture parameters (hardness, gumminess, chewiness, adhesiveness and cohesiveness) were also determined. Commercial products (C) were taken as reference and were performed the same analysis to formulated products (F). Significant differences were found in protein, fat moisture, ash and fiber content and in most of the texture parameters studied in both food groups (p<0.05). In pancakes and scones (F) was observed an increase of protein of 88 and 198% respectively, while prepizza and bread (F) showed lower contents (8 and 22%) respect to their commercial pairs, however all products (F) have Chemical Scores higher to 100. The aw of products (F) and (C), gave values similar to the data cited on bibliography for analogous products. The formulations more acceptable (values over 80%) were scones and pancakes. Overall, the formulated products provide good quality proteins, have good textural characteristics and adequate percentages of acceptability to be used in the feeding of celiac patients.

Formulación de alimentos para celíacos con base en mezclas de harinas de quínoa, cereales y almidones / Foods formulation for people with celíac disease based on quinoa (chenopoduim quinoa), cereal flours and starches mixtures

Se formularon alimentos sin gluten para celíacos en base a mezclas de harina de quínoa (Chenopodium quinoa), arroz y maíz con almidones. Para la formulación de estos alimentos se usó la herramienta informática (ALIM V1.0) desarrollada por los autores. Se obtuvieron panqueques, scones, prepizza y pan, los cuales fueron evaluados en composición química (proteínas, grasas, cenizas, fibras, humedad y carbohidratos). También se determinaron actividad de agua (a w), aceptabilidad y parámetros de textura (dureza, gomosidad, masticabilidad, adhesividad, cohesividad). Se tomaron como referencia productos comerciales (C) a los que se les realizaron los mismos análisis que a los productos formulados (F). Se encontraron diferencias significativas en los contenidos de proteínas, grasas, humedad, cenizas, fibras y en la mayoría de los parámetros de textura estudiados en ambos grupos de productos (pw de los productos (F) y (C) resultaron similares a los datos citados en bibliografía para productos análogos. Las formulaciones más aceptables fueron los scones y los panqueques con valores superiores al 80 por ciento. Los productos formulados en general aportan proteínas de buena calidad, poseen buenas características texturales y adecuados porcentajes de aceptabilidad para ser usados en la alimentación de pacientes celíacos.

Gluten free food for people with celiac disease based on quinoa, rice and corn flours and starches, were formulated. An informatic tool (ALIM V 1.0) developed by the authors, was used for the formulation of these foods. The obtained products were pancakes, scons, precooked pizza and bread which were analyzed in their chemical composition (protein, fat, fiber, moisture, ash and carbohydrates). Water activity (a w), acceptability and texture parameters (hardness, gumminess, chewiness, adhesiveness and cohesiveness) were also determined. Commercial products (C) were taken as reference and were performed the same analysis to formulated products (F). Significant differences were found in protein, fat moisture, ash and fiber content and in most of the texture parameters studied in both food groups (pw of products (F) and (C), gave values similar to the data cited on bibliography for analogous products. The formulations more acceptable (values over 80 percent) were scones and pancakes. Overall, the formulated products provide good quality proteins, have good textural characteristics and adequate percentages of acceptability to be used in the feeding of celiac patients.

Alimentos de humedad intermedia para ancianos en base a extrusado de maíz: soja, adicionado con calcio / Intermediate moisture food for elder people based on a legume: cereal mixture with calcium

Se describe un alimento de humedad intermedia desarrollado en nuestro laboratorio y destinado a personas mayores de 60 años. Esta formulación esta basada en una mezcla cereal: leguminosa, con adición de calcio y saborizantes, aporta proteínas, hidratos de carbono y aceites vegetales, puede consumirse como un alimento muy blando, con actividad de agua (aw) de 0.80 por, lo que puede almacenarse en condiciones ambientales, provee alta densidad energética (3,22 cal/g) y cubre el 51 por ciento de las necesidades de calcio recomendadas para este grupo etáreo. De esta investigación, se concluye que los alimentos de humedad intermedia podrían constituir una buena alternativa para mejorar y diversificar la dieta de los ancianos

Formulación y caracterización de un alimento suplementario para deportistas / A supplementar sportmen food formulation and characterization

Se obtuvo un alimento suplementario para deportistas en base a extrusado maíz: soja, albúmina de huevo liofilizada y aislado protéico de soja. El alimento desarrollado como polvo fue evaluado en sus características físico-químicas, funcionales, nutricionales y sensoriales comparándolo con un alimento comercial de referencia. Evaluados ambos alimentos en cuanto a la composición y valor biológico de sus proteínas, se determinó menor contenido de las mismas en el alimento formulado (65 por ciento) frente al comercial (90 por ciento); pero mayor NPR del primero (4,86) con respecto al segundo (4,03). Por otra paarte el RNPR del alimento formulado (mezcla base) presentó un valor superior al comercial (PROT 90), (83,76 y 69,48 respectivamente), usando la caseína como patrón. Otro de los análisis realizados fue la digestibilidad para la que se obtuvieron los siguientes valores (93, 65 y 95,7) para mezcla base y PROT90. Por otra parte, el producto formulado no presentó actividad aréasica, antitríptica o hemaglutinate. En cuanto a las características físico-químicas, se aprecia que el contenido de Lisina disponible es mayor en el producto formulado (15g/16g nitrógeno) con respecto al comercial (7,80g/16g de nitrógeno); además presenta bajo contenido de peróxidos (1,37 meq/kg de muestra) y el ensayo de micotoxinas para la materia prima, resultó negativo. Además se determinó color, WAI, WSI y a(w) en ambos productos. Con respecto al comportamiento de flujo de las suspensiones en agua, leche entera y jugo de naranja, todas exhiben comportamiento pseudoplástico (formulado y comercial). Determinado el tiempo de sedimentación, se observó que en la primera media hora los productos son estables y no presentan separación de fases. Desde el punto de vista sensorial, el alimento suplementario formulado presenta un 78,5 por ciento de aceptabilidad y un 100 por ciento de preferencia.