Objective Although blood bank–based studies have shown that rheumatoid arthritis (RA)–related autoantibodies are present before the onset of RA, information on their positive predictive value (PPV) for development of RA in healthy individuals is scarce. This study was undertaken to assess the 5‐year PPV of serum IgM rheumatoid factor (IgM‐RF) and anti–cyclic citrullinated peptide (anti‐CCP) for the development of RA among healthy relatives of patients with RA. Methods Healthy relatives of RA patients were invited to participate in a cohort study. At baseline, information on participants’ medical history was obtained, and serum levels of IgM‐RF and anti‐CCP antibodies were determined (by nephelometry and second‐generation anti‐CCP enzyme‐linked immunosorbent assay, respectively). The subjects were followed up every 4 months via a structured interview (Community Oriented Program for Control of Rheumatic Diseases [COPCORD] questionnaire). When the COPCORD questionnaire indicated possible arthritis, subjects underwent an in‐office rheumatology assessment including joint count. The study end point was defined as fulfillment of the American College of Rheumatology criteria for RA. Results Eight hundred nineteen initially healthy relatives of 252 patients with RA were included (69% female, 41% offspring, mean ± SD age 35 ± 12 years). Eleven (1.3%) were positive for both anti–CCP‐2 and RF, 12 (1.5%) only for anti–CCP‐2, and 16 (2%) only for RF. RA developed in 17 (2.1%) of the relatives during the 5‐year followup (3,313 person‐years for the seronegative group and 60.8 person‐years for the anti–CCP‐2–positive group). The PPV was 64% when both anti–CCP‐2 and RF were positive and 58% when only anti–CCP‐2 was positive. Offspring of patients with RA had an independent 3‐fold increased risk of developing RA. Conclusion Results of the present study indicate that the magnitude of risk for developing RA in healthy relatives of patients with RA can be estimated using simple routine laboratory tests.

Longterm clinical remission is possible in a number of patients with RA after suspension of TCZ. This effect has also been reported with other biologic agents. Additional data are required to support recommendations for discontinuing a biological agent after achieving remission.

The chemical composition of chaya (Cnidoscolus spp) leaves, as a promissory edible tropical shrub for both humans and animals was evaluated. The chemical composition of C aconitifolius did not differ significantly with age of regrowth, with the exception of ether extractives and the oxalic acid content. Galactose, glucose and xylose were the most important sugars found in the insoluble fraction and, galactose and uronic acid were the main components in the soluble portion of non-starch polysaccharides (NSP). There was a total content of 197.2 g kg −1 NSP, of which 68.72 and 31.26% corresponded to the insoluble and soluble components respectively. The amino acid composition of C aconitifolius ranged from 0.416 for lysine to 0.641 for valine relative to their contents in soyabean meal. Nevertheless, without exception, the concentrations of all the essential amino acids in C aconitifolius were higher than the corresponding values in alfalfa, a fibrous foodstuff widely acceptable in diets for farm animals.

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SummaryThe aim of the present paper was to study the fermentation characteristics and kinetics of the carbohydrate fractions of fresh, ensiled and hay of oats (Avena sativa) using the Cornell Net Carbohydrate and Protein System (CNCPS) and the in vitro gas production technique (GPT). The whole forage and its NDF and EIR (ethanol insoluble residue) fractions were incubated in order to estimate the fermentation kinetics of carbohydrate fractions (A, B1 and B2) with the curve subtraction method. The carbohydrates fermentation kinetics estimated with the GPT agree with the three CNCPS carbohydrate fractions and explain some modification due to forage preservation methods. For all forages, the fermentation rate of the three CNCPS carbohydrate fractions showed the same ranking A > B1 > B2. Fermentation rate value (RM: 0.163, 0.057, 0.032 h-1 A, B1, B2 fraction for fresh oats; 0.106, 0.032, 0.016 h-1 for A, B1, B2 fractions of ensiled oats; 0.165, 0.051, 0.022 h-1 A, B1, B2 fraction for oats hay) could be used as kd in the CNCPS.