The Use of Hemispheric Directional Reflectance Method to Verify the Usefulness of Filters Protecting the Skin Against Infrared Radiation.

Introduction: Infrared radiation (IR) has a wide spectrum of both positive and harmful effects on the human body. Negative properties, manifested by increasing the level of reactive oxygen species (ROS), affect the skin ageing acceleration. Other adverse effect of infrared exposure is related to its ability to significantly penetrate deep into the skin, between its layers, up to blood vessels and other tissues and warm them up. Due to its harmful effects, protecting the skin against infrared radiation becomes an important issue. Aim: The aim of the research was verifying the usefulness of filters available on the market with protection against infrared radiation declared by the manufacturers, by examining their impact on the directional reflectance of the human skin. Methods: A group of 27 people was gathered, to obtain the results. Four products were applied on the participant's forearm skin, and then measurements of the directional reflectance of the skin were made at successive time points, using the 410-Solar reflectometer. The collected data was analyzed, and showed changes in reflectance under the influence of the applied protective products. Results: The products used in the study showed a statistically significant effect on the directional reflectance of the human skin in near infrared radiation range and little effectiveness for higher wavelengths. Discussion: The results indicate that the selected products show radiation protection against IR radiation only after several dozen minutes of application, which may suggest that they must penetrate deeper skin layers to be effective. Hemispheric directional reflectance turned out to be an effective method allows to assess the effectiveness of protective properties of cosmetics.

Psychosocial functioning of women suffering from stress and mixed form of urinary incontinence depending on the severity of the symptoms.

INTRODUCTION: Urinary incontinence is a troublesome symptom that negatively affects many aspects of life among woman suffering from this disease. It disturbs social, professional and intimate relations, and thus contributes to a negative self-image, loss of self-confidence, withdrawal of a woman from social and family life, and consequently promotes negative state of mind and depression. AIM: The aim of the study was to analyse the influence of urinary incontinence on the psychosocial functioning of women suffering from this disease. MATERIAL AND METHODS: The study included a group of 202 women aged 40.1 ± 13.9 years. A proprietary questionnaire was used, aimed at all women who had an episode of urinary incontinence at any time in their life. RESULTS: The impact and perception of the urinary incontinence symptoms depended on its form and severity. Comparing stress urinary incontinence with the mixed form, a greater severity of symptoms in women with the mixed form were observed, respectively 13.6% vs. 53.9%. Taking into account the aspects of life affected by urinary incontinence, it was found that the greatest impact UI had on the social (52.5%), then on the professional (28.7%), and the least impact on the family aspect of life (21.8%). CONCLUSIONS: Research has shown that urinary incontinence has the greatest impact on the social aspect of the surveyed women's life. The reported impact largely depended on the form and severity of urinary incontinence. In over 40% of women, symptoms related to urinary incontinence caused a deterioration of wellbeing and body acceptance. The mixed form was by far the most problematic and had the greatest impact on the daily functioning of women compared to, for example, the stress form.

The Influence of Carboxytherapy on Scar Reduction.

Introduction: Although it is not a new method, a carboxytherapy, which is based on intradermal or subcutaneous administration of controlled doses of CO2, is gaining more and more recognition among aesthetic medicine doctors, dermatologists and cosmetologists around the world. The consequence of applying carbon dioxide directly into tissues is associated with an immediate expansion of blood vessels, improvement of local blood supply, and, thus, tissue metabolism. It does also support natural regenerative processes. Oxygen and growth factors released from blood, within the area which undergoes treatment, stimulate fibroblasts to produce collagen and formation of new blood vessels also known as neovascularization. In addition to biochemical mechanisms, CO2 injection into the dermis or subcutaneous tissue leads to a mechanical effect exerted by pressure and flow of CO2 which is injected. It is of particular importance in scar treatments. Methods: Twelve mature scars were subjected to the carboxytherapy which was performed in people aged 23-45 years. A small amount of heated, medical CO2 was injected till the moment a scar turns white. The applied flow rate equalled 100 mL/min (cc/min). Before and after a series of four treatments, the level of hydration, elasticity and colour of the skin were measured. A structured-light 3D scanner was used to determine an exact morphology of the examined scars. The 3D scanning device is seen as a sensitive and precise method of qualitative and quantitative assessment of a morphology of scars. Results: The results of the measurements performed showed a reduction in the surface of the analyzed changes, as well as proved the ability of CO2 to rebuild collagen fibres. The decrease in value of parameters, which have been obtained thanks to the kutometric examination, indicates softening and loosening of connective tissue. It does confirm the effectiveness of carboxytherapy.

Taste perception and food preferences in patients with diabetic foot ulcers before and after hyperbaric oxygen therapy.

OBJECTIVE: The aim of the study was to evaluate the effect of hyperbaric oxygen therapy (HBOT) on taste perception and food preferences in patients with diabetic foot ulcers. METHODS: The study involved 75 healthy people (Group C) and 23 patients with diabetic foot ulcers before HBOT (Group Db) and after 25-30 HBOT treatments (Group Da) (2.5 ATA, 87 min). The sip and spit method was used to examine the taste perception for 5 basic flavours. Food preferences were studied using photographs of dishes. RESULTS: The recognition thresholds in Group C were lower than in Group Db for 5 basic flavours. The taste intensity in Group C was higher than in Group Db for: 0.1% and 1.0% monosodium glutamate, 0.02% citric acid, and 0.002% quinine hydrochloride. The hedonic response in Group C was more negative than in Group Db for: 0.18% sodium chloride, 0.3% monosodium glutamate and 0.1% citric acid. The pleasure derived from eating in Group C was lower than in Group Db for sour and salty products. The recognition thresholds in Group Db were higher than in Group Da for umami and sour. The taste intensity in Group Db was lower than in Group Da for: 0.1%, 0.3% and 1.0% monosodium glutamate. The pleasure derived from eating in Group Db was higher than in Group Da for chocolate and crisps. CONCLUSIONS: In people with diabetic foot ulcers, an impaired all 5 basic tastes occurred with different food preferences compared to healthy people. HBOT causes beneficial changes resulting in increased sensitivity to umami and sour taste as well as a decrease in the pleasure derived from eating chocolate and crisps.

Who Likes Unhealthy Food with a Strong Flavour? Influence of Sex, Age, Body Mass Index, Smoking and Olfactory Efficiency on Junk Food Preferences.

Background. Unhealthy food is an important element in the development of diseases of civilisation. The aim of this study was to determine how sex, age, body mass index, smoking and olfactory efficiency influence the consumption of such foods. Methods. A total of 283 people living in the Silesian Voivodeship in Poland took part in the study. They were aged 18−82. An interview and olfactory tests were conducted together with assessments of food preferences from 25 types of food products. The extent to which sex, age, body mass index, tobacco addiction and sense of smell influence unhealthy food consumption was assessed. Results. Using the VARIMAX factor analysis, a coherent group of 'unhealthy food with a strong flavour' products was selected: crisps, salty snacks, fast food, sugary carbonated drinks and sour products. Unhealthy food was liked more by people who were younger (B = −0.04; PU = −0.05, −0.03; t = −7.43, eta2 = 0.17; p < 0.001) and who had a higher BMI (B = 0.03; PU ≤ 0.01, 0.06; t = 1.92, eta2 = 0.01; p = 0.056). The efficiency of the sense of smell does not play a significant role in the preference for the 'unhealthy food' group as a whole. The analysis of each type of unhealthy food separately showed that young people liked crisps, salty snacks, fast food and sugary carbonated drinks more, men liked fast food and sugary carbonated drinks more than women, and people with a good sense of smell liked sour products. Conclusion. According to the food preferences stated, dietary education should be targeted at young people, especially young men, to prevent the development of overweight and obesity.

Individual characteristics, including olfactory efficiency, age, body mass index, smoking and the sex hormones status, and food preferences of women in Poland.

Background: Food choices made by most people mainly depend on food preferences. Knowing how certain factors affect food preferences can help dietitians working with women to understand the relationship between individual factors and the challenges faced by the women in changing eating habits. The aim of the study was to examine the food preferences of women and to assess the impact of the sense of smell, age, body mass index (BMI), smoking and hormonal status (phase of the menstrual cycle, hormonal contraception) on the declared pleasure derived from eating various types of food. Methods: A total of 190 women living in the Górnoslasko-Zaglebiowska Metropolis in Poland aged 18-75 (19.29-26.71 RNO) years participated in the study. The collected survey data included age, BMI, smoking, phase of the menstrual cycle and hormonal contraception. Olfactory sensitivity was measured by T08 olfactometer. Additionally, food preferences were assessed, using 24 different food types, which were presented as pictures. To evaluate food preferences 10 cm visual analogue scale was used. Results: The most liked foods were: fruits (M = 8.81, SD = 1.67), sweet desserts (M = 8.44, SD = 2.30), vegetables and salads (M = 8.08, SD = 2.24), chocolate (M = 7.84, SD = 2.76), and poultry (M = 7.30, SD = 2.47). The least liked foods were: salty products (M = 4.98, SD = 3.03), milk soup (M = 3.30, SD = 3.13), and seafood (M = 2.99, SD = 3.28). The influence of the analyzed factors on the degree of liking six food types was shown. Women with better ability to name scents preferred sausages/ham and beef/pork. Women with a higher BMI had lower preference for jellybeans and broth. Women who were heavier smokers had lower preference for milk soup. In women using hormonal contraception, pleasure from eating sausages and ham was higher than compared to women in all phases of the monthly cycle. In women in the follicular phase the pleasure from eating pasta was lower when compared to women in the ovulatory phase, the luteal phase and those using hormonal contraception. In women in the ovulatory phase the pleasure from eating candies and jellybeans was lower when compared to women in the follicular phase, the luteal phase and those using hormonal contraception. In women in the ovulatory phase, also pleasure from eating broth was lower when compared to women in the luteal phase and those using hormonal contraception. Conclusions: Among women in Poland, the top five preferred food types are fruits, sweet desserts, vegetables/salads, chocolate and poultry. To confirm the extent to which the declared pleasure derived from eating these food types translates into health condition, further research on the consumption of these food types is necessary. The impact of the sense of smell, BMI, smoking, or menstrual cycle phase and hormonal contraception on the declared pleasure derived from eating was observed for six out of twenty-four food types. The hormonal status was the factor most significantly influencing food preferences.

The Assessment of Quality of Products Called Sandalwood Oil Based on the Information Provided by Manufacturer of the Oil on Polish, German, and English Websites.

BACKGROUND: Sandalwood oil is one of the most valuable raw materials worldwide. As a highly valued product, it has its own regulations based on the ISO 3518 standard, which clearly informs producers, distributors, and consumers of the requirements to be met. The aim of this study was to assess the quality of products called sandalwood oil based on the information provided by the manufacturer of the oils on Polish, German, and English websites. METHODS: A Google search was utilized to collect data on sandalwood oil offered by producers and distributors in Polish and foreign markets. Information from 50 websites in each of the aforementioned languages, including the description of sandalwood oil properties on websites, method for using it, safety limitations, and presence of a product description consistent with the INCI recommendations, was gathered using Microsoft Excel software and was analyzed. The information that enabled us to estimate the quality of the oils was the botanical name of the oil-bearing plant and the price. Good-quality oils were considered to be oils with the botanical name Santalum album in the description and with a price not considerably less than the price of white sandalwood oils sold by reliable distributors who control the quality of the oils by chromatography. Ultimately, the lower price limit for one milliliter of the oil was established as PLN 21. Results and Conclusions. Good-quality sandalwood oils derived from the Santalum album plant at a price equal to or greater than the chromatographically tested items amounted to a negligible percentage of products sold online. Without knowing the botanical name of the essential oil plant and the price range of unadulterated sandalwood oil, the likelihood of buying a reliable product is low on all of the analyzed websites, with the lowest probability being observed on the Polish websites.

How reliable is BMI? Bioimpedance analysis of body composition in underweight, normal weight, overweight, and obese women.

BACKGROUND: The human body consists of water, proteins, lipids, carbohydrates, and minerals that build cells, tissues, and organs. In healthy people, the content of these molecules remains nearly constant. The body mass index (BMI) is commonly used to classify abnormal body composition among adults. According to the WHO, a high BMI is a major risk factor for many diseases. Bioelectrical impedance analysis is a commonly used method for assessing body composition in clinical practice and medical research. AIMS: The aim of this study was to identify the advantages and disadvantages of using BMI in diagnosis of underweight, overweight, and obesity, by comparing the value of the index with the values of body composition analysis parameters. METHODS: A total of 267 healthy women 18 to 35 years of age participated in this study. Bioelectrical impedance analysis was performed on all participants at the beginning of the experiment with an InBodyS10 device. RESULTS: In the BMI categories of overweight and obese, only women with excessive BFM were measured with BIA. The BMI category of normal body weight, apart from women with normal body composition, includes people with both deficient and excess body components, e.g., body fat or lean body mass. The BMI category of underweight includes women with different body compositions as well as people with excessive fat content. CONCLUSIONS: The BMI is useful to provide a warning of excessive fat content in overweight and obese women, whereas among normal weight and underweight women, it may mask various types of body composition defects.

Alterations in the ability to maintain balance as a result of stochastic resonance whole body vibration in women.

PURPOSE: A vertical posture makes it difficult to maintain balance especially in the elderly. Loss of balance leads to falls and injuries. In the present study, we evaluated whether balance maintenance can be improved with the use of stochastic resonance whole body vibration (SR-WBV). METHODS: An examination of balance, involving 187 women aged 19-74 years, was conducted using double-plate posturography pre and post SR-WBV. The SR-WBV trainings were performed using the SRT Zeptor Medical-plus noise device. The entire study lasted 6 weeks, with a total of 12 training sessions, each consisting of nine 45 second series, with a 45 second pause between them. RESULTS: Post SR-WBV there was a reduction in the value of: the resultant mean velocity (MV) of the movement of COP (centre of pressure) for both lower limbs (B) and in the right lower limb (R) during the test with eyes closed (EC), the mean velocity and mean amplitude (MA) of the movement of COP along the x-axis (ML) of the left lower limb (L) during the test with eyes open (EO) and closed and some additional parameters. Negative correlations between age/index of improvement of MV-EC-B, MV-EC-L and MVML-EC-L, and BMI/index of improvement of MV-EC-B, MVML-EC-B appeared. Height correlated positively with the index of improvement of MV-EC-B and MVML-EC-B. CONCLUSIONS: As a result of SR-WBV, the left leg is more stable along the x-axis and the disproportion between the stability of both legs is reduced. Consequently, body stability is higher. The SR-WBV is more effective in younger, taller and slimmer women. SR-WBV parameters should be optimized so that the training is more beneficial for elderly and shorter women, and for women with a higher BMI.

Alterations in taste perception as a result of hyperbaric oxygen therapy.

The present study evaluates the effect of hyperbaric oxygen therapy on taste sensitivity, hedonic perception of taste, and food preferences. The studied groups included 197 people in total (79 in the study group; 118 in the control group). All patients from the study group were treated with hyperbaric oxygen therapy due to chronic non-healing wounds. The control group consisted of healthy people, who did not receive hyperbaric oxygen therapy. The taste intensity, recognition thresholds, and hedonic perception were examined using gustatory tests. The aqueous solutions of sucrose for sweet, sodium chloride for salty, citric acid for sour, quinine hydrochloride for bitter, and monosodium glutamate for umami taste were used. The participants fulfilled the questionnaire to examine pleasure derived from eating certain types of dishes. Gustatory tests and analyses of the pleasure derived from eating in the study group were carried out before the first exposure to hyperbaric oxygen and then at the end of therapy, after at least 25 sessions of treatment. In the control group, examination of perception of taste sensations was conducted only once. The results of comparing patients with non-healing wounds with healthy people are characterized by reduced taste sensitivity. After participation in hyperbaric oxygen therapy, the improvement in perception of taste sensations and changes in hedonic evaluation have occurred among patients with non-healing wounds. In terms of food preference, a decreased desire for eating sweet desserts, chocolate, and crisps was observed in those patients who received hyperbaric oxygen therapy.