New Methods Of Treatment Of Intestinal Infections.
Here's a inexperienced interlace on the old idea of not letting anything go to waste. According to a small new Dutch study, understanding stool - which contains billions of useful bacteria - can be donated from one being to another to cure a severe, common and recurrent bacterial infection. People who have the infection, called Clostridium difficile (or C difficile), sophistication long bouts of severe diarrhea, abdominal pain, nausea and vomiting. For many, antibiotics are ineffective.
To pass matters worse, taking antibiotics for months and months wipes out a brawny percentage of bacteria that would normally be valuable in fighting the infection. "Clostridium difficile only grows when normal bacteria are absent," explained look at author Dr Josbert Keller, a gastroenterologist at Hagaziekenhuis Hospital, in The Hague. The stool from a donor, adulterated with a salt solution called saline, can be instilled into the sick person's intestinal system, almost get a kick out of parachuting a team of commandos into enemy territory.
The healthy person's superabundant and diverse gut bacteria go to work within days, wiping out the stubborn C difficile that the antibiotics have failed to kill, according to the study. "Everybody makes jokes about this, but for the patients it unqualifiedly makes a big difference. People are desperate".
The research, published Jan 16, 2013 in the New England Journal of Medicine, showed that the infusion of backer stool was significantly more operational in treating recurrent C difficile infection than was vancomycin, an antibiotic. Of the 16 scrutiny participants, 13 (81 percent) of the patients had intention of their infection after just one infusion of stool and two others were cured with a bolstering treatment. The approach is not new, but this research is the first controlled trial ever done, according to Dr Ciaran Kelly, a professor of panacea at Harvard Medical School and the author of an editorial accompanying the research.
Previous reports have been innocent case studies, which are considered less conclusive. C difficile is the most commonly identified cause of hospital-acquired catching diarrhea in the United States, according to Kelly. The process of giving and receiving a stool contribution is relatively simple. Study author Keller said participants typically asked parentage members to donate part of a bowel movement, thinking it would be more comfortable to find out such a donation of such a substance from someone they knew.
Showing posts with label keller. Show all posts
Showing posts with label keller. Show all posts
Sunday 17 March 2019
Sunday 8 July 2018
Why Low-Fat Products Are Not As Popular As Natural Fats
Why Low-Fat Products Are Not As Popular As Natural Fats.
The creaminess of fat-rich foods such as ice cream and salad dressing beg to many, but unripe testimony indicates that some people can actually "taste" the fat lurking in full foods and that those who can't may end up eating more of those foods. In a series of studies presented at the 2011 Institute of Food Technologists annual converging this week, scientists said research increasingly supports the inclination that fat and fatty acids can be tasted, though they're primarily detected through smell and texture.
Those who can't fancy the fat have a genetic variant in the way they process food possibly peerless them to crave fat subconsciously. "Those more sensitive to the fat content were better at controlling their weight," said Kathleen L Keller, a dig into associate at New York Obesity Research Center at St Luke's Roosevelt Hospital.
And "We characterize these people were protected from obesity because of their capacity to detect small changes in fat content". Keller and her colleagues studied 317 salutary black adults, identifying a common variant in the CD36 gene that was linked to self-reported preferences for added fats such as butters, oils and spreads.
The same deviating was also found to be linked with a preference for fat in non-static dairy samples in a smaller group of children. Keller said it was important to confine the con sample to one ethnic group to limit possible gene variations.
Her team asked participants about their conventional diets and how oily or creamy they perceived salad dressings with fat content ranging from 5 percent to 55 percent. About 21 percent of the bring had what the researchers called the "at-risk" genotype, reporting a fondness for fatty foods and perceiving the dressings to be creamier than other groups.
The creaminess of fat-rich foods such as ice cream and salad dressing beg to many, but unripe testimony indicates that some people can actually "taste" the fat lurking in full foods and that those who can't may end up eating more of those foods. In a series of studies presented at the 2011 Institute of Food Technologists annual converging this week, scientists said research increasingly supports the inclination that fat and fatty acids can be tasted, though they're primarily detected through smell and texture.
Those who can't fancy the fat have a genetic variant in the way they process food possibly peerless them to crave fat subconsciously. "Those more sensitive to the fat content were better at controlling their weight," said Kathleen L Keller, a dig into associate at New York Obesity Research Center at St Luke's Roosevelt Hospital.
And "We characterize these people were protected from obesity because of their capacity to detect small changes in fat content". Keller and her colleagues studied 317 salutary black adults, identifying a common variant in the CD36 gene that was linked to self-reported preferences for added fats such as butters, oils and spreads.
The same deviating was also found to be linked with a preference for fat in non-static dairy samples in a smaller group of children. Keller said it was important to confine the con sample to one ethnic group to limit possible gene variations.
Her team asked participants about their conventional diets and how oily or creamy they perceived salad dressings with fat content ranging from 5 percent to 55 percent. About 21 percent of the bring had what the researchers called the "at-risk" genotype, reporting a fondness for fatty foods and perceiving the dressings to be creamier than other groups.
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