Fluid retention index predicts the 30-day mortality in geriatric care.

The incidence and medical consequences of dehydration and fluid retention in senior citizens are unclear. The present study used urine sampling to detect renal conservation of water, which is an early sign of dehydration, and assessed its relationship to mortality in elderly patients admitted for acute hospital care. A urine sample was collected from 256 patients (mean age 82 years) and analyzed for color, specific gravity and osmolality. These markers were used to calculate a composite index of fluid retention, which was indicated by urine color ≥ 4, specific gravity ≥ 1.020 and osmolality ≥ 600 mOsmol/kg as suggested from eight previous studies of exercise-induced dehydration, of which one extends to age 69. Concentrated urine consistent with dehydration was present in 39 (16%) of the patients. This finding was relatively more common among those with confusion and/or dementia, but less common in patients with medical disease, and in those taking diuretics daily. Patients with such fluid retention had a higher 30-day mortality when compared to those who were euhydrated (21% versus 8%; p < 0.03). A difference of 10% remained at three months and one year after the admission to hospital. Concentrated urine consistent with fluid retention was found in 16% of the geriatric patients admitted to hospital for acute care. In these patients the mortality within 30 days was almost tripled compared to those who were euhydrated.

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag.

The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their preference changed when given information about the ageing treatment used. Longissimus thoracis et lumborum from four young bulls were randomly assigned three ageing treatments: dry ageing, vacuum ageing and ageing in a highly moisture permeable bag (bag dry-ageing); each was aged at 1.6 °C for another 13 days. A preference test (171 consumers) with questions about overall liking, tenderness, and juiciness was performed. Thereafter, a deceptive test (61 consumers) was performed with two taste samples, the first taste sample with correct information about ageing treatment and the second with false information. In the preference test, consumers preferred dry ageing and bag dry-ageing to vacuum ageing. In the deceptive test, dry ageing was preferred, but the information given influenced preference.