Use of Plastics with Hot Food among Saudi Pregnant Women Is Associated with Increased Concentrations of A1C, Thyroid-Stimulating Hormone, and Homocysteine and Decreased Concentrations of Vitamins and Minerals.

Data regarding association between the use of plastics with hot food and levels of vitamins and minerals, and other biochemical parameters are lacking. Cross-sectional data for 740 healthy pregnant Saudi women were collected from 21 health care centres and 2 hospitals from Madinah, Saudi Arabia. Detailed data regarding the frequency of plastic use with hot food were collected, and laboratory analyses of thyroid-stimulating hormone (TSH), homocysteine (HCY), glycated A1C (A1C), and selected vitamins and minerals were also done. Daily use of plastics with hot food was frequently reported among young mothers (p = 0.002). Plastic use with hot food on a daily basis was positively associated with TSH, HCY, and A1C, while it was negatively associated with concentrations of vitamin E, zinc, and selenium. Future research should address the complex hormonal and metabolic abnormalities that are linked to the release of certain components associated with the use of plastics with hot food. Interventions are urgently needed to eliminate the use of plastics with hot food to prevent health complications that may result from the long-term use of these materials.

Fatal laryngeal burn from ingestion of a hot fish cake: Case report and literature review.

INTRODUCTION: Laryngeal burn from hot food ingestion is a rare but potentially life-threatening presentation. It is essential that clinicians have a high index of suspicion of potential airway obstruction in such cases. To our knowledge, this is the only case of fatal laryngeal oedema caused by hot solid food ingestion reported in the literature. PRESENTATION OF CASE: A 51 year old male presented to the Emergency Department complaining of a burn to the throat following ingestion of a piping hot fish cake. On initial assessment he reported only mild pain and increased saliva production. There was no evidence of stridor, dysphagia, dyspnoea or aspiration and hence the patient was discharged and advised to return if he experienced any worsening of his symptoms. 2 h later the patient collapsed at home and died due to airway obstruction from delayed laryngeal oedema. DISCUSSION: 27 cases of laryngeal burn from ingestion of hot food or liquid were identified in the literature. Only one fatality following ingestion of hot liquid has been reported. This is the first documented fatal laryngeal burn due to ingestion of hot solid food. At present, there are no guidelines for the assessment and management of laryngeal contact burns. CONCLUSION: Patients may be relatively asymptomatic immediately after thermal injury to the larynx. Endoscopic examination of the larynx is required to identify laryngeal oedema. Any sign of thermal injury to the laryngeal mucosa warrants admission for observation and definitive management of the airway should be considered.

The Impact of Hot Food Preferences on Naltrexone's Effects on Subjective Acute Responses to Alcohol in Social Drinkers / 신경정신의학

OBJECTIVES: Both capsaicin, a pungent substance of hot food, and alcohol, are known to affect central opioid activity. The purpose of this study was to investigate the difference in the subjective acute responses to alcohol and the effect of naltrexone on them among those who prefer hot food to varying degrees. METHODS: Twelve male medical students were divided into two groups using a cross-over design. One group was given naltrexone on only the first (25 mg) and the second day (50 mg), and the other group was given naltrexone on only the eighth (25 mg) and the ninth day (50 mg). On the second and the ninth day, the acute effect of alcohol was assessed in all subjects, using the Biphasic Alcohol Effects Scale (BAES) just before drinking and at 15 minutes, 30 minutes and 60 minutes after drinking (0.6 ml/kg). Alcohol craving was also measured, using Visual Analogue Scale for craving (VAS-C) and blood alcohol concentration (BAC), at the same interval. For statistical analysis, subjects of both group were re-divided into two group, those with a strong preference and those with a less preference (LP) for hot (spicy) food (SP), using the Food Preference Scale. RESULTS: 1) Repeated measures of ANOVA (2 preference groups x 4 time blocks) on the stimulative subscale of BAES yielded no significant group by block interaction of naltrexone administration. Repeated measures of ANOVA (2 drug groups x 4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in SP (p=0.028), but not in LP. The paired t-test revealed that significant suppression of the stimulative subscale of BAES was observed at 15 minutes and 30 minutes after drinking when naltrexone condition was compared with no-medication condition in SP (p=0.014; p=0.007). 2) For the sedative subscale of BAES, VAS-C and BAC, repeated measures of ANOVA yielded no significant group by block interaction by either hot food preference or naltrexone administration. CONCLUSION: For those who prefer hot food, the effect of stimulative acute alcohol was suppressed by naltrexone. This result strongly suggests that naltrexone could prevent relapse more effectively in those who prefer hot food.