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- Akre [Fall], Katja, 1971-, et al.
(author)
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Risk for gastric cancer after antibiotic prophylaxis in patients undergoing hip replacement
- 2000
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In: Cancer Research. - Birmingham, USA : American Asoociation for Cancer Research. - 0008-5472 .- 1538-7445. ; 60, s. 6376-
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Journal article (peer-reviewed)abstract
- Despite strong evidence of an association between Helicobacter pylori and gastric cancer, the benefit of eradicating H. pylori infection is unknown. Our aim was to test the hypothesis that exposure to high doses of antibiotics reduces risk for gastric cancer via possible eradication of H. pylori We conducted a nationwide case-control study nested in a cohort of 39,154 patients who underwent hip replacement surgery between 1965 and 1983. Such patients frequently receive prophylactic antibiotic treatment. During follow-up through 1989, we identified 189 incident cases of gastric cancer. For each case, three controls were selected from the cohort. Exposure data were abstracted from hospital records. Blood samples from a separate cohort undergoing hip replacement surgery were analyzed for anti-H. pylori IgG before and after surgery. Both long-term antibiotic treatment before surgery [odds ratio (OR), 0.3; 95% confidence interval (CI), 0.1-0.7] and prophylactic antibiotic treatment (OR, 0.7; 95% CI, 0.5-1.1) conferred a reduction in gastric cancer risk. The reduction appeared stronger after 5 years (OR, 0.6; 95% CI, 0.3-1.2) than during shorter follow-up after hip replacement (OR, 0.8; 95% CI, 0.4-1.7). There was an apparent decrease in risk with increasing body weight-adjusted doses of antibiotics (P = 0.13). However, the rate of H. pylori antibody disappearance was not strikingly higher in the cohort of patients undergoing hip replacement than in a control cohort. Our findings provide indirect support for the hypothesis that treatment with antibiotics at a relatively advanced age reduces the risk of gastric cancer.
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| 2. |
- Dobrowolski, Piotr, et al.
(author)
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Potato fiber protects the small intestinal wall against the toxic influence of acrylamide
- 2012
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In: Nutrition. - : Elsevier BV. - 1873-1244 .- 0899-9007. ; 28:4, s. 428-435
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Journal article (peer-reviewed)abstract
- Objective: Acrylamide is a neurotoxic, genotoxic substance present in many commonly consumed food products and has been shown to have carcinogenic effects in rodents. The protective effects (if any) of potato fiber preparations, composed of cell wall material from potatoes, against the toxic influence of dietary acrylamide on the small intestinal wall were investigated. Methods: Male mice of the BALB/c strain were used in the study. Acrylamide was administered to the mice in their drinking water (0.5 mg/kg of body weight per day) and one of two types of potato fiber preparations (heated or raw potato fiber preparation) was added to their feed (2% addition to their feed). Histomorphometry of the small intestinal wall, hemoglobin adducts of acrylamide, animal weight, and feed and water consumption analyses were performed. Results: Acrylamide altered the morphology and histology of the small intestinal wall, decreasing proliferation, myenteron and submucosal thicknesses, villus length, fractal dimension, crypt depth, crypt number, and the small intestinal absorptive surface. Conversely, apoptosis, hemoglobin adduct levels, intensity of epithelium staining, enterocyte number, villus epithelial thickness, and crypt width and parameters associated with nerve ganglia were increased. The two potato fiber preparations that were used abolished the negative influences of acrylamide on the small intestinal wall and had no influence on the hemoglobin adduct levels of acrylamide. Conclusion: The negative impact of acrylamide on the histologic structure, regeneration, and innervation of the small intestinal wall and the absorptive function of the small intestinal mucosa can be abolished by dietary potato fiber preparations. (C) 2012 Elsevier Inc. All rights reserved.
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| 3. |
- Edling, Lars, et al.
(author)
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Celiac disease and giardiasis : a case report
- 2012
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In: European Journal of Gastroenterology and Hepathology. - : Lippincott Williams & Wilkins. - 0954-691X .- 1473-5687. ; 24:8, s. 984-987
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Journal article (peer-reviewed)abstract
- When investigating a patient with suspected celiac disease (CD), several other conditions must be considered, including potential infection with Giardia lamblia. Although giardiasis is rare, its histopathological and serological picture may resemble that of CD. We report the case of a young man with diabetes mellitus and a family history of CD referred to our hospital because of diarrhoea and weight loss. Investigation showed, among other factors, partial villous atrophy in duodenal biopsies and elevated immunoglobulin A antitissue transglutaminase antibodies. The patient was diagnosed with CD and recommended a gluten-free diet. At the same time, faecal tests were conducted, indicating the presence of G. lamblia. The patient was treated and improved, even after discontinuing the gluten-free diet. Subsequent follow-up after 6 months showed total regression of mucosal histopathology and a normal antitissue transglutaminase antibodies level. Eur J Gastroenterol Hepatol 24:984-987 (c) 2012 Wolters Kluwer Health vertical bar Lippincott Williams & Wilkins.
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| 6. |
- Eriksson, Sune, 1954-
(author)
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Acrylamide in food products : Identification, formation and analytical methodology
- 2005
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Doctoral thesis (other academic/artistic)abstract
- The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. The developed methods showed a high correlation coefficient (0.99), high sensitivity and reproducibility. Acrylamide was demonstrated to occur in heated food products, with unexpectedly high levels in potato products (up to mg/kg level in potato crisps) and in beetroot. The identity of acrylamide was confirmed by the developed methods. With potato as a food model, different factors affecting the acrylamide formation were tested. It was shown that the addition of asparagine and fructose, as well as heating temperature and time had a large impact on the formation. Other factors affecting the acrylamide content were pH, addition of other amino acids apart from asparagine, protein and other reducing sugars. No significant effects were observed from addition of neither antioxidant nor radical initiators. It was discovered that acrylamide could be formed during heating of biological materials similar to food, also at temperatures below 100 ˚C. Furthermore, it was demonstrated that a fraction of acrylamide evaporates during heating, similar to conditions for cooking in household kitchens, and during dry matter determinations in laboratories (65-130 ˚C). This constitutes an earlier unobserved source of exposure to acrylamide.The method for extraction of food was studied with regard to yield of acrylamide. It was shown that the yield at pH ≥12 increases 3 - 4 times compared to normal water extraction for some foods products. Extraction at acidic pH or with enzymatic treatment was also tested, showing no effect on yield.In a study with mice the bioaviability of acrylamide extracted with the normal water extration and at alkaline pH was compared. It was shown that the extra acrylamide released at alkaline pH gave insignificant contributions to the in vivo dose, measured by hemoglobin adducts.
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| 7. |
- Eriksson, Sune, et al.
(author)
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Alternative extraction techniques for analysis of acrylamide in food : Influence of pH and digestive enzymes
- 2006
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In: Journal of food science and technology. - : Elsevier Ltd.. - 0022-1155 .- 0975-8402 .- 0023-6438. ; 39:4, s. 393-399
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Journal article (peer-reviewed)abstract
- Acrylamide in food is normally measured as “water-soluble free acrylamide”. However, it is shown that the technique of extraction, according to the method for extraction of dietary fibres or at high pH can affect the results. This has to be accounted for, particularly in the assessment of exposure and in studies of bioavailability and, in the long term, health risk assessment.
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| 8. |
- Eriksson, Sune, et al.
(author)
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Measurement of evaporated acrylamide during heat treatment of food and other biological materials
- 2007
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In: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 40:4, s. 706-712
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Journal article (peer-reviewed)abstract
- It is established that acrylamide could be formed during heating of food products. In the present work we have studied whether the formed acrylamide could evaporate from food at elevated temperatures used in cooking (>160 °C) or used in determination of dry matter in laboratory analysis (ca. 105 °C). It was demonstrated that acrylamide evaporates from food samples during both cooking and temperatures used for drying. Up to ca. 4 μg/m3 could be measured above the fry pan during frying of potato. In parallel we have also studied whether acrylamide could be formed and evaporate during the elevated temperatures of 65–130 °C used for dry matter determinations in other types of samples containing biological material, like agricultural and environmental samples. It was found that acrylamide is formed during conditions for drying of soil, sediment and silage samples, as well as cereals, animal feed, etc. After drying, levels of acrylamide up to about 100 μg/kg were found, e.g. in samples of sediment and sludge. The measurements showed in the food, agricultural and environmental samples tested a minor fraction, roughly estimated to be 0.15–7.2% of the formed acrylamide evaporates at the used elevated temperatures.
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| 9. |
- Eriksson, Sune, et al.
(author)
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Varför sysselsättningen minskar trots ökande produktion : om sambandet teknisk utveckling, produktivitet, sysselsättning och kapitalbehov
- 2005
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Reports (other academic/artistic)abstract
- Så gott som dagligen når oss nyheter om den tekniska utvecklingen, dess nya produkter, effektivare produktionsmetoder och nya tillämpningsområden. Allt kostnadseffektivare tekniska produktionsmedel underlättar och ersätter den mänskliga arbetskraften i allt fler funktioner. Produktiviteten ökar. Endast i undantagsfall omnämns att behovet av mänsklig arbetskraft – och kapital – för given produktion, minskar med ökande produktivitet. Så här skriver Svenska Arbetsgivareföreningen i Aftonbladets bok 1900-TALET: "Under 1900-talet har Sverige blivit ett bättre land att leva i. Arbetstiden har nära nog halverats, samtidigt som vi producerar tio gånger mer per innevånare." I sin bok Vetenskapen och förnuftet skriver den finske filosofen professor Georg Henrik von Wright: "Det är också en självklarhet, som bara den som sluter ögonen kan undgå att inse, att en fortgående minskning av den nödvändiga mänskliga arbetsinsatsen inte kan på sikt kompenseras av en ständig ökning av summan producerade varor och tjänster. Tillväxtens gräns sätts, om inte av resurserna så av konsumtionen." Den tekniska utvecklingen fortsätter – och sprids – kanske i snabbare takt än hittills. Vilka blir följderna för samhället?
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| 10. |
- Flygare, Lennart, et al.
(author)
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Cartilage matrix macromolecules in lavage fluid of temporomandibular joints before and 6 months after diskectomy
- 1997
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In: European Journal of Oral Sciences. - : Wiley-Blackwell. - 0909-8836 .- 1600-0722. ; 105:4, s. 369-372
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Journal article (peer-reviewed)abstract
- The purpose was to investigate if antigenic fragments of aggrecan and cartilage oligomeric matrix protein (COMP) are detectable by enzyme-linked immunosorbent assay in lavage fluids from the temporomandibular joint (TMJ) and to examine if the relative content of these cartilage markers changes during development of osteoarthrosis (OA) after diskectomy. Lavage fluid was obtained at surgery and 6 months postoperatively in 13 patients. Computed tomography or magnetic resonance imaging was without evidence of hard-tissue changes prior to surgery in all patients. In 9 of the patients, sufficient material for analysis was obtained at both examinations. Aggrecan and COMP were detectable in all but 2 fluids, in which the COMP levels were below detection limit. The aggrecan/COMP ratio increased in all 9 patients during the 6-month period, indicating increased release of aggrecan relative to COMP fragments. The changed aggrecan/COMP ratio possibly reflects increased cartilage turnover during development of OA. Changes compatible with OA were present on computed tomography in all cases at the 6-month follow-up. This study shows that the lavage procedure is feasible for obtaining synovial fluid from the TMJ for immunochemical analyses of tissue-derived macromolecules.
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