Glutamine does not prevent the development of enteritis during RT.

No abstract

Membranes made of carbon nanotubes and cellulose acetate with polyacrylic acid were designed in order to study their properties and their applicability for chromium removal. The membranes were prepared by phase inversion method using cellulose acetate and polyacrylic acid. Carbon nanotubes were added to the membrane during their process of synthesis in proportions of 1% by weight. The pores in the material are formed in layers, giving the effect of depth and forming a network. Both the carbon nanotubes and membranes were characterized by IR, Raman, and SEM spectroscopy. In addition, the concentration of acidic and basic sites and the surface charge in the materials were determined. The concentration of acid sites for oxidized nanotubes was 4.0 meq/g. The removal of Cr(VI) was studied as a function of contact time and of initial concentration of Cr(VI). The removal of Cr(VI) (~90%) mainly occurs in a contact time from 32 to 64 h when the initial concentration of Cr(VI) is 1 mg/L.

Glutamine is a nutraceutic with antioxidant and immune functions that can protect from adverse effects associated with radiation therapy (RT). The aim of this study was to test whether oral glutamine prevents oral mucositis (OM) or acute radiation-induced esophagitis (ARIE) and favors nutritional status. This retrospective, cohort study included patients treated with RT for cancer on head and neck (HN) or chest areas during the 2008-2010 period. Data on glutamine treatment (initiated before RT, during RT, or no glutamine), appearance of mucositis (according to World Health Organization criteria), weight loss (WL) during RT, moderate [body mass index (BMI) <20.5 kg/m(2) or WL > 5%) or severe (BMI < 18.5 kg/m(2) or WL > 10%) malnutrition, and nutritional support were collected. Quantitative data were compared using Student's t-test and analysis of variance, and qualitative data using the chi-square test. The risk difference was calculated with its 95% confidence interval (95% CI). The sample included 117 patients. Overall, glutamine was associated with a significant reduction of mucositis, WL, and enteral nutrition. The risk difference for developing OM in patients receiving glutamine when compared with controls was -9.0% (95% CI = -18.0% to -1.0%), and for ARIE it was -14.0% (95% CI = -26.0% to -1.0%). More of the patients not receiving glutamine developed severe malnutrition when compared with those receiving this supplement, but there were no differences in other outcomes such as interruption of RT, hospitalization, use of opioid analgesics, or death during RT. Glutamine may have a protective effect during RT, reducing the risk and severity of OM and ARIE, preventing weight loss, and reducing the need for nutritional support. Prospective trials are required.

Objective: Insulin sensitivity could determine the effectiveness of weight-loss diets with different protein:carbohydrate ratios. Our aim was to evaluate whether or not energy-restricted diets with different protein:carbohydrate ratios in obese individuals with (IR) or without (IS) insulin resistance could lead to differences in weight loss or insulin sensitivity. Design: Prospective, randomized, clinical intervention study. Thirty-six obese patients, allocated to the IR or IS group after a 75 g oral glucose tolerance test and calculation of the homeostasis model assessment of insulin resistance (HOMA) index, were assigned to follow an energy-restricted diet with either 40 % carbohydrate/30 % protein/30 % fat (diet A) or 55 % carbohydrate/15 % protein/30 % fat (diet B) and followed up to 16 weeks. Results: Twenty-one IR and fifteen IS patients were randomized to diet A or B. After 16 weeks, there was no difference in weight loss between diets A and B in each group. Glucose and insulin levels and HOMA were significantly reduced at 16 weeks, but no differences related to the type of diet were detected either in the IR or the IS group. Conclusions: Varying the macronutrient composition of a hypoenergetic diet, regarding the percentage protein:carbohydrate ratio, did not produce different weight loss or result in an improvement in insulin sensitivity in people with or without insulin resistance.