n-3 PUFA induce microvascular protective changes during ischemia/reperfusion.

Ischemia/reperfusion (I/R) injury can occur in consequence of myocardial infarction, stroke and multiple organ failure, the most prevalent cause of death in critically ill patients. I/R injury encompass impairment of endothelial dependent relaxation, increase in macromolecular permeability and leukocyte-endothelium interactions. Polyunsaturated fatty acids (n-3 PUFA), such as eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) found in fish oil have several anti-inflammatory properties and their potential benefits against I/R injury were investigated using the hamster cheek pouch preparation before and after ischemia. Before the experiments, hamsters were treated orally with saline, olive oil, fish oil and triacylglycerol (TAG) and ethyl ester (EE) forms of EPA and DHA at different daily doses for 14 days. Fish oil restored the arteriolar diameter to pre ischemic values during reperfusion. At onset and during reperfusion, Fish oil and DHA TAG significantly reduced the number of rolling leukocytes compared to saline and olive oil treatments. Fish oil, EPA TAG and DHA TAG significantly prevented the rise on leukocyte adhesion compared to saline. Fish oil (44.83 ± 3.02 leaks/cm(2)), EPA TAG (31.67 ± 2.65 leaks/cm(2)), DHA TAG (41.14 ± 3.63 leaks/cm(2)), and EPA EE (30.63 ± 2.25 leaks/cm(2)), but not DHA EE (73.17 ± 2.82 leaks/cm(2)) prevented the increase in macromolecular permeability compared to saline and olive oil (134.80 ± 1.49 and 121.00 ± 4.93 leaks/cm(2), respectively). On the basis of our findings, we may conclude that consumption of n-3 polyunsaturated fatty acids, especially in the triacylglycerol form, could be a promising therapy to prevent microvascular damage induced by ischemia/reperfusion and its consequent clinical sequelae.

Skin microcirculatory dysfunction is already present in normoglycemic subjects with metabolic syndrome.

The role of microcirculatory dysfunction (MD) in metabolic and cardiovascular diseases is not well established. Considering that metabolic syndrome (MS) is an independent risk factor and diabetic patients have microangiopathy, our aim was to investigate if normoglycemic subjects with MS already have detectable skin MD. Thirty-six subjects with MS (National Cholesterol Education Program-Adult Treatment Panel III criteria) (10 men/26 women, 38.8 +/- 7.9 years, 35.8 +/- 4.9 kg/m(2)) with normal glucose tolerance (American Diabetes Association criteria) and 16 controls (11 men/5 women, 33.6 +/- 8.4 years, 23.9 +/- 3.6 kg/m(2)) were studied using nailfold videocapillaroscopy. Afferent, efferent, and apical capillary diameters; functional capillary density; red blood cell velocity (RBCV) at baseline; and RBCV(max) and time (TRBCV(max)) to reach it during postocclusive reactive hyperemia after 1-minute arterial occlusion were measured. Subjects with MS had smaller afferent, efferent, and apical diameters (4.2 [3.8-4.2] vs 5.6 [4.65-6.25] mum, P < .001; 4.8 [4.2-4.8] vs 6.2 [5.6-7] mum, P < .001; and 5.2 [4.8-5.55] vs 7.4 [6.2-8] mum, P < .001); lower functional capillary density (7.28 [6.37-9.10] vs 10.4 [9.1-11.8] capillaries per square millimeter, P < .001), RBCV (0.62 [0.57-0.65] vs 0.79 [0.76-0.89] mm/s, P < .001], and RBCV(max) (1.14 [1.12-1.210] vs 1.57 [1.45-1.62] mm/s, P < .001); and longer TRBCV(max) (10.0 [10-11] vs 4.5 [4-6] seconds, P < .001) compared with controls. Microcirculatory dysfunction was associated with body mass index. We concluded that subjects with MS already have nutritive skin MD even within the normoglycemic milieu.

Desenvolvimento de um instrumento de triagem nutricional para avaliação do risco de desnutrição na admissão hospitalar / Development of a nutritional screening tool for assessing the risk of malnutrition at admission / Desarrollo de una herramienta de cribado nutricional para evaluar el riesgo de malnutrición al ingreso

A má nutrição hospitalar é uma realidade que engloba diversos fatores de risco, salientando a própria doença e seu tratamento. A triagem para avaliação de risco nutricional na admissão hospitar auxilia na identificação de quais pacientes estão em risco nutricional e quais são os principais fatores envolvidos. O objetivo do presente estudo foi desenvolver um instrumento de triagem para avaliação do risco de má-nutrição, para ser utilizado em pacientes na admissão hospitalar. Foram avaliados 7934 pacientes durante a anamnese nutricional na admissão hospitalar por meio de um instrumento composto por 15 itens, relacionados à alteração ponderal; alterações gastrointestinais; hipertermia; inapetência alimentar, capacidade funcional alterada; necessidades dietoterápicas específicas; idade e índice de massa corporal (IMC). Escores distintos foram atribuídos em cada fator considerado na triagem nutricional para salientar condições de maior risco nutricional. Os pacientes foram classificados em quatro níveis de risco nutricional: sem risco, baixo, moderado e alto risco nutricional. Dos pacientes avaliados, 50,9% foram do sexo feminino, com idade média de 62,5 mais ou menos 18 anos, IMC de 26,4 mais ou menos 5kg/m² e tempo médio de permanência hospitalar de 8 mais ou menos 13 dias. Observou-se que 11,9% dos pacientes não apresentaram risco nutricional; 40,9% baixo risco; 36,5% risco moderado e 10,6% alto risco nutricional. A triagem para avaliação de risco na admissão hospitalar, possibilitou coletar informações necessárias, para criar um plano nutricional e monitorar a adequação da terapia nutricional e da evolução do paciente, durante o período de internação.

Malnutrition in hospitals is a reality that encompasses several risk factors, highlighting the disease itself and its treatment. Screening for nutritional risk assessment on admission hospital helps to identify which patients are at nutritional risk and what are the main factors involved. The aim of this study was to develop a screening instrument for assessing the risk of malnutrition, for use in patients at hospital admission. 7934 patients were assessed during anamnesis nutrition at hospital admission by using an instrument comprising 15 items related to weight change, gastrointestinal disorders, hyperthermia, inappetence food, functional ability changed; dietetics special needs, age and body mass index (BMI). Separate scores were assigned to each factor considered in the screening for nutritional stress conditions of greater nutritional risk. Patients were classified into four levels of nutritional risk: no risk, low, moderate and high nutritional risk. Among the patients, 50.9% were female, mean age 62.5 plus or minus 18 years, BMI of 26.4 plus or minus 5 kg/m² and mean hospital stay of 8 plus or minus 13 days. It was observed that 11.9% of patients had no nutritional risk, 40.9% low risk, moderate risk, 36.5% and 10.6% high nutritional risk. screening for risk evaluation at admission, allowed to collect necessary information to create a nutrition plan and monitor the adequacy of nutrition therapy and patient outcome during the hospitalization period.

La desnutrición en los hospitales es una realidad que abarca varios factores de riesgo, destacando la propia enfermedad y su tratamiento. Revisión para la evaluación del riesgo nutricional en hospitalr admisión ayuda a identificar qué pacientes están en riesgo nutricional y cuáles son los principales factores involucrados. El objetivo del presente estudio fue desarrollar un instrumento de evaluación para el riesgo de desnutrición, para su uso en pacientes con ingreso hospitalario. 7934 pacientes fueron evaluados durante la nutrición anamnesis al ingreso hospitalario a través de un instrumento que consta de 15 temas relacionados con el cambio en el peso corporal, trastornos gastrointestinales, hipertermia, inapetencia alimentaria, la capacidad funcional cambiado, las necesidades específicas de la dietética, la edad y el índice de masa corporal (IMC). Separa las puntuaciones fueron asignados a cada factor considerado en el cribado nutricional para poner de relieve las condiciones de mayor riesgo nutricional. Los pacientes fueron clasificados en cuatro niveles de riesgo nutricional: sin riesgo, bajo, de riesgo nutricional moderado y alto. Entre los pacientes, 50,9% eran mujeres, edad media 62,5 años más o menos 18, índice de masa corporal de 26,4 más o menos 5 kg/m² y medio de estancia hospitalaria de 8 más o menos 13 días . Se observó que el 11,9% de los pacientes no tenían riesgo nutricional, el 40,9% de bajo riesgo, riesgo moderado, el 36,5% y 10,6% alto riesgo nutricional. de revisión para la evaluación del riesgo al ingreso hospitalario, han permitido recopilar información necesaria para crear un plan de nutrición y seguimiento de la adecuación de la terapia de la nutrición y la evolución de los pacientes durante el período de hospitalización.