Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.

Ultra-processed plant-based foods, such as plant-based burgers, have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in Amsterdam, Copenhagen, Lisbon and London. Plant-based burgers (patty, bread and condiment) (n 41) were lab analysed for their energy, macronutrients, amino acids and minerals content per 100 g and serving and were compared with reference values. For the plant-based burgers, the median values per 100 g were 234 kcal, 20·8 g carbohydrates, 3·5 g dietary fibre and 12·0 g fat, including 0·08 g TFS and 2·2 g SFA. Protein content was 8·9 g/100 g, with low protein quality according to amino acid composition. Median Na content was 389 mg/100 g, equivalent to 1 g salt. Compared with references, the median serving provided 31% of energy intake based on a 2000 kcal per day and contributed to carbohydrates (17-28%), dietary fibre (42%), protein (40%), total fat (48%), SFA (26%) and Na (54%). One serving provided 15-23% of the reference values for Ca, K and Mg, while higher contributions were found for Zn, Mn, P and Fe (30-67%). The ultra-processed plant-based burgers provide protein, dietary fibre and essential minerals and contain relatively high levels of energy, Na and total fats. The amino acid composition indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits, including reducing energy, Na and total fats.

Subconjunctival bupivacaine versus topical amethocaine in strabismus surgery.

A prospective study was performed to evaluate and compare the effect of subconjunctival bupivacaine and topical amethocaine on pain relief after strabismus surgery. A total of 40 children scheduled for elective operation were randomly allocated to receive either subconjunctival bupivacaine or topical amethocaine at the end of surgery. Post-operative pain was evaluated using a four-point assessment score. We show that both techniques provide good post-operative pain relief. We advocate that either could be used routinely in strabismus surgery although topical amethocaine is easier to administer.

Subconjunctival bupivacaine in strabismus surgery.

A prospective study was performed to assess the effect of subconjunctival bupivacaine on pain relief following strabismus surgery. A total of 36 children were randomly allocated to receive either subconjunctival infiltration of bupivacaine or normal saline at the conclusion of surgery. Post-operative pain was evaluated using a 4-point assessment score. Subconjunctival bupivacaine provided significantly better post-operative pain relief (P < 0.001). We suggest that it could be used routinely in strabismus surgery, as it improves post-operative comfort thereby facilitating day case surgery.