Near-infrared hyperspectral imaging and robust statistics for in vivo non-melanoma skin cancer and actinic keratosis characterisation.

One of the most common forms of cancer in fair skinned populations is Non-Melanoma Skin Cancer (NMSC), which primarily consists of Basal Cell Carcinoma (BCC), and cutaneous Squamous Cell Carcinoma (SCC). Detecting NMSC early can significantly improve treatment outcomes and reduce medical costs. Similarly, Actinic Keratosis (AK) is a common skin condition that, if left untreated, can develop into more serious conditions, such as SCC. Hyperspectral imagery is at the forefront of research to develop non-invasive techniques for the study and characterisation of skin lesions. This study aims to investigate the potential of near-infrared hyperspectral imagery in the study and identification of BCC, SCC and AK samples in comparison with healthy skin. Here we use a pushbroom hyperspectral camera with a spectral range of ≈ 900 to 1600 nm for the study of these lesions. For this purpose, an ad hoc platform was developed to facilitate image acquisition. This study employed robust statistical methods for the identification of an optimal spectral window where the different samples could be differentiated. To examine these datasets, we first tested for the homogeneity of sample distributions. Depending on these results, either traditional or robust descriptive metrics were used. This was then followed by tests concerning the homoscedasticity, and finally multivariate comparisons of sample variance. The analysis revealed that the spectral regions between 900.66-1085.38 nm, 1109.06-1208.53 nm, 1236.95-1322.21 nm, and 1383.79-1454.83 nm showed the highest differences in this regard, with <1% probability of these observations being a Type I statistical error. Our findings demonstrate that hyperspectral imagery in the near-infrared spectrum is a valuable tool for analyzing, diagnosing, and evaluating non-melanoma skin lesions, contributing significantly to skin cancer research.

Enhancing Thermal Efficiency in Water Storage Tanks Using Pigmented Recycled Concrete.

The present work investigated the manufacture of elements such as water tanks from recycled concrete for applications where industries require water heating. This proposal leverages precast rejects for recycled concrete and incorporates colouring pigments. It is expected to contribute to the circularity of construction materials (due to the total replacement of natural aggregates by recycled aggregates) as well as to energy and emissions savings, which are attributed to improved thermal performance driven by the thermal behaviour that the coloration pigment gives to the manufactured concrete elements. To assess the efficacy of the proposed solution, on the one hand, mechanical tests were carried out in tensile, compression and modulus of elasticity, which showed a suitable concrete dosage for HA-30 structural concrete. Simultaneously, in search for a material that would increase the internal temperature of the tanks, thermal tests were carried out in a controlled laboratory environment on samples with different percentages of pigment, and an optimum concentration of 1% was obtained. It was also found that the thermal conductivity remained almost unaffected. Finally, two water tank prototypes were manufactured and tested under real environmental conditions: one with the optimised pigment concentration solution and other (the reference tank) without pigment. The results revealed that the colourised tank with the optimal concentration resulted in an average water temperature increase of 2 °C with respect to the reference tank. Finally, the economic and environmental benefits of this temperature increase were studied for industrial processes requiring water heating with a potential saving of 8625 kWh per month.

Potential Effects of Sucralose and Saccharin on Gut Microbiota: A Review.

Artificial sweeteners are additives widely used in our diet. Although there is no consensus, current evidence indicates that sucralose and saccharin could influence the gut microbiota. The aim of this study was to analyze the existing scientific evidence on the effects of saccharin and sucralose consumption on gut microbiota in humans. Different databases were used with the following search terms: sweeteners, non-caloric-sweeteners, sucralose, splenda, saccharin, sugartwin, sweet'n low, microbiota, gut microbiota, humans, animal model, mice, rats, and/or in vitro studies. In vitro and animal model studies indicate a dose-dependent relationship between the intake of both sweeteners and gut microbiota affecting both diversity and composition. In humans, long-term study suggests the existence of a positive correlation between sweetener consumption and some bacterial groups; however, most short-term interventions with saccharin and sucralose, in amounts below the ADI, found no significant effect on those groups, but there seems to be a different basal microbiota-dependent response of metabolic markers. Although studies in vitro and in animal models seem to relate saccharin and sucralose consumption to changes in the gut microbiota, more long-term studies are needed in humans considering the basal microbiota of participants and their dietary and lifestyle habits in all population groups. Toxicological and basal gut microbiota effects must be included as relevant factors to evaluate food safety and nutritional consequences of non-calorie sweeteners. In humans, doses, duration of interventions, and number of subjects included in the studies are key factors to interpret the results.

Hyperspectral imaging and robust statistics in non-melanoma skin cancer analysis.

Non-Melanoma skin cancer is one of the most frequent types of cancer. Early detection is encouraged so as to ensure the best treatment, Hyperspectral imaging is a promising technique for non-invasive inspection of skin lesions, however, the optimal wavelengths for these purposes are yet to be conclusively determined. A visible-near infrared hyperspectral camera with an ad-hoc built platform was used for image acquisition in the present study. Robust statistical techniques were used to conclude an optimal range between 573.45 and 779.88 nm to distinguish between healthy and non-healthy skin. Wavelengths between 429.16 and 520.17 nm were additionally found to be optimal for the differentiation between cancer types.

Macronutrient Distribution and Dietary Sources in the Spanish Population: Findings from the ANIBES Study.

Our aim was to analyze dietary macronutrient intake and its main sources according to sex and age. Results were derived from the ANIBES ("Anthropometry, Intake and Energy Balance in Spain") cross-sectional study using a nationally-representative sample of the Spanish population (9-75 years old). Mean dietary protein intake was 74.5 ± 22.4 g/day, with meat and meat products as the main sources (33.0%). Mean carbohydrate intake was 185.4 ± 60.9 g/day and was higher in children and adolescents; grains (49%), mainly bread, were the main contributor. Milk and dairy products (23%) ranked first for sugar intake. Mean lipid intake was 78.1 ± 26.1 g/day and was higher in younger age groups; contributions were mainly from oils and fats (32.5%; olive oil 25.6%) and meat and meat products (22.0%). Lipid profiles showed relatively high monounsaturated fatty acid intake, of which olive oil contributed 38.8%. Saturated fatty acids were mainly (>70%) combined from meat and meat products, milk and dairy products and oils and fats. Polyunsaturated fatty acids were mainly from oils and fats (31.5%). The macronutrient intake and distribution in the Spanish population is far from population reference intakes and nutritional goals, especially for children and adolescents.

Discrimination between Sedimentary Rocks from Close-Range Visible and Very-Near-Infrared Images.

Variation in the mineral composition of rocks results in a change of their spectral response capable of being studied by imaging spectroscopy. This paper proposes the use of a low-cost handy sensor, a calibrated visible-very near infrared (VIS-VNIR) multispectral camera for the recognition of different geological formations. The spectral data was recorded by a Tetracam Mini-MCA-6 camera mounted on a field-based platform covering six bands in the spectral range of 0.530-0.801 µm. Twelve sedimentary formations were selected in the Rhône-Alpes region (France) to analyse the discrimination potential of this camera for rock types and close-range mapping applications. After proper corrections and data processing, a supervised classification of the multispectral data was performed trying to distinguish four classes: limestones, marlstones, vegetation and shadows. After a maximum-likelihood classification, results confirmed that this camera can be efficiently exploited to map limestone-marlstone alternations in geological formations with this mineral composition.

Energy Intake, Profile, and Dietary Sources in the Spanish Population: Findings of the ANIBES Study.

Energy intake, and the foods and beverages contributing to that, are considered key to understanding the high obesity prevalence worldwide. The relative contributions of energy intake and expenditure to the obesity epidemic, however, remain poorly defined in Spain. The purpose of this study was to contribute to updating data of dietary energy intake and its main sources from food and beverages, according to gender and age. These data were derived from the ANIBES ("Anthropometry, Intake, and Energy Balance in Spain") study, a cross-sectional study of a nationally representative sample of the Spanish population (from 9-75 years old). A three-day dietary record, collected by means of a tablet device, was used to obtain information about food and beverage consumption and leftovers. The final sample comprised 2009 individuals (1,013 men, 996 women). The observed mean dietary energy intake was 7.6 ± 2.11 MJ/day (8.2 ± 2.22 MJ/day for men and 6.9 ± 1.79 MJ/day for women). The highest intakes were observed among adolescents aged 13-17 years (8.4 MJ/day), followed by children 9-12 years (8.2 ± 1.80 MJ/day), adults aged 18-64 (7.6 ± 2.14 MJ/day) and older adults aged 65-75 years (6.8 ± 1.88 MJ/day). Cereals or grains (27.4%), meats and derivatives (15.2%), oils and fats (12.3%), and milk and dairy products (11.8%) contributed most to daily energy intake. Energy contributions from non-alcoholic beverages (3.9%), fish and shellfish (3.6%), sugars and sweets (3.3%) and alcoholic beverages (2.6%) were moderate to minor. Contributions to caloric profile were 16.8%E from proteins; 41.1%E from carbohydrates, including 1.4%E from fiber; 38.5%E from fats; and 1.9%E from alcohol intake. We can conclude that energy intake is decreasing in the Spanish population. A variety of food and beverage groups contribute to energy intake; however, it is necessary to reinforce efforts for better adherence to the traditional Mediterranean diet.

The ANIBES Study on Energy Balance in Spain: design, protocol and methodology.

Energy Balance (EB) is an important topic to understand how an imbalance in its main determinants (energy intake and consumption) may lead to inappropriate weight gain, considered to be "dynamic" and not "static". There are no studies to evaluate EB in Spain, and new technologies reveal themselves as key tools to solve common problems to precisely quantify energy consumption and expenditure at population level. The overall purpose of the ANIBES ("Anthropometry, Intake and Energy Balance") Study was to carry out an accurate updating of food and beverage intake, dietary habits/behaviour and anthropometric data of the Spanish population (9-75 years, n=2009), as well as the energy expenditure and physical activity patterns. Anthropometry measurements (weight, height, body mass index, waist circumference, % body fat, % body water) were obtained; diet was evaluated throughout a three-day dietary record (tablet device) accompanied by a 24 h-dietary recall; physical activity was quantified by questionnaire and accelerometers were also employed. Finally, information about perception and understanding of several issues related to EB was also obtained. The ANIBES study will contribute to provide valuable useful data to inform food policy planning, food based dietary guidelines development and other health oriented actions in Spain.

The Spanish diet: an update.

BACKGROUND/AIMS: The Food Consumption Survey, conducted for over 20 years by the Spanish Ministry of Agriculture, Food and Environment (MAGRAMA), is the most reliable source of data to evaluate the food consumption and dietary patterns of Spain. The aim of the present article was to review the diet trends in Spain and its evolution. Food availability assessment per capita per day, which allows the calculation of energy and nutrient intake and comparison with the Recommended Nutrient Intakes for the Spanish population is described. In addition, different markers of the quality of the diet have been also evaluated. METHODS: The sample consisted of consumption and distribution data, obtained from the nationwide representative Food Consumption Survey for the period 2000- 2012. A two-stage sampling method was applied, where in the first stage the units to be sampled were towns or local entities, and in the second stage households which were going to be part of the final sample from those entities were selected. Units consisted of towns or local entities in the national territory. The data allowed the calculation of energy and nutrient intakes, using the Food Composition Tables (Moreiras et al, 2013). The quality of the diet was also evaluated: the adequacy of the diet in meeting the recommended intakes for energy and nutrients; energy profile; dietary fat quality; dietary protein quality; nutrient density; Mediterranean diet adequacy indices. The present data were compared with previous data obtained by our research group in 1964, 1981 and 1991. RESULTS: Using the most recent data, average intake comprised: milk and derivatives (356 g/person/day), fruits (323 g/person/day), vegetables and greens (339 g/ person/day), cereals and derivatives (197 g/person/day), meat and meat products (181 g/day), fish (88,6 g/person/ day), oils and fats (41,6 g/person/day), sugar and derivatives (25,6 g/person/day), eggs (27,1 g/person/day), legumes (13,9 g/person/day) . There was also a high consumption of non-alcoholic beverages (437 g/person/day) and decreasing for alcoholic beverages (192 g/person/day) compared to previous surveys. In consequence, meat and meat product consumption was higher than the recommendations, whereas for cereals and their derivatives, vegetables and greens, fruit, and legumes and pulses, consumption was below recommendations for the Spanish population (GRUNUMUR, 2004; SENC, 2007). Some staple and traditional Mediterranean foods (bread, potatoes and olive oil) showed a dramatic decline when compared to data from Household Budget Surveys in 1964 data. Energy intake showed a marked decline when compared to the 1960's mean consumption, and show marked differences for food groups contributors. Energy profile shows too much coming from lipids vs carbohydrates and slightly higher from proteins. CONCLUSION: Food consumption patterns in Spain and energy and nutrient intakes have changed markedly in the last forty years, differing somewhat at present from the traditional and healthy Mediterranean Diet.

Antecedentes/objetivos: La Encuesta de Consumo de Alimentos, realizada durante 20 años por el Ministerio de Agricultura, Alimentación y Medio Ambiente (MAGRAMA), es la fuente más fiable de datos para evaluar el consumo de alimentos y patrones dietéticos en España. El objetivo de este artículo fue revisar las tendencias dietéticas en España y su evolución. Se describe la evaluación de la disponibilidad de alimentos per cápita y día, que permite el cálculo de consumo de energía y nutrientes y su comparación con el Consumo Recomendado de Nutrientes para la población española. Además, se han evaluado diferentes marcadores de la calidad de la dieta. Métodos: La muestra consistió en los datos de consumo y distribución, obtenidos de la Encuesta Nacional de Consumo de Alimentos para el período 2000-2012. Se aplicó un método de muestreo en dos etapas en el que, en la primera etapa, las unidades que se muestreaban fueron ciudades y entidades locales y, en la segunda, se seleccionaron los hogares que conformaron la muestra final a partir de las entidades locales. Las unidades consistieron en ciudades o entidades locales del territorio nacional. Los datos permitieron el cálculo de consumo de energía y nutrientes utilizando las tablas de Consumo de Alimentos (Moreiras et al., 2013). También se evaluó la calidad de la dieta: la adecuación de la dieta para alcanzar los consumos de energía y nutrientes recomendados; perfil de energía; calidad de la grasa de la dieta; calidad de la proteína de la dieta; densidad de nutrientes; índices de adecuación de la dieta mediterránea. Los datos actuales se compararon con los datos previos obtenidos por nuestro grupo de investigación en 1964, 1981 y 1991. Resultados: Utilizando los datos más recientes, el consumo promedio comprendía: leche y derivados (356 g/persona/día), frutas (323 g/persona/día), verduras y hortalizas (339 g/persona/día), cereales y derivados (197 g/persona/día), carne y productos cárnicos (181 g/día), pescado (88,6 g/persona/día), aceites y grasas (41,6 g/persona/ día), azúcar y derivados (25,6 g/persona/día), huevos (27,1 g/persona/día), legumbres (13,9 g/persona/día) . También un consumo elevado de bebidas no alcohólicas (437 g/persona/día) y un descenso del consumo de bebidas alcohólicas (192 g/persona/día) en comparación con las encuestas previas. En consecuencia, el consumo de carne y productos cárnicos fue superior al recomendado mientras que el consumo de cereales y sus derivados, verduras y hortalizas, fruta y legumbres estaba por debajo de las recomendaciones para la población española (GRUNUMUR, 2004; SENC, 2007). Algunos alimentos mediterráneos de consumo habitual y tradicionales (pan, patatas y aceite de oliva) mostraron un declive notable en comparación con los datos de las Encuestas de Economía Doméstica de 1964. El consumo de energía mostró un marcado declive en comparación con el consumo medio de los años sesenta y mostró marcadas diferencias para los distintos grupos de alimentos contribuyentes. El perfil de energía mostró que una gran parte procedía de los lípidos, frente a los hidratos de carbono y algo superior con respecto a las proteínas. Conclusión: Los patrones de consumo de alimentos en España y los consumos de energía y nutrientes han cambiado notablemente en los últimos 40 años, difiriendo algo en la actualidad de la dieta mediterránea tradicional y saludable.