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BackgroundBrazil does not have a rosacea-specific quality of life questionnaire.Objectivestranslation into Brazilian Portuguese, development of cultural adaptation, and validation of the RosaQoL disease-specific questionnaire for rosacea of any subtype.Methodsthe recommended procedures for translation, cultural adaptation, and validation of an instrument were followed, and three interviews were conducted: baseline; seven to fourteen days after baseline; and at four to six months. The questionnaire was analyzed (with 95% confidence interval) for reliability by internal consistency (Cronbach's alpha); testretest reproducibility (intraclass correlation coefficient); responsiveness and validity.Resultsterms of the original questionnaire were replaced to guarantee cultural and semantic equivalence. Validity was demonstrated by expressive correlations between the RosaQoL domains and by significance in the Jonckheere-Terpstra test (p≤0.05) between the scores of the RosaQoL domains and the participants' self-perception in relation to the disease. Reliability was acceptable; alpha coefficient ranged from 0.923 to 0.916 in the first and second applications of the RosaQoL, respectively, and the Intraclass Correlation Coefficient (ICC) ranged from 0.671 to 0.863 in the seven- to fourteen-day period. Responsiveness, measured by grouping participants into three categories based on self-perception of rosacea (better, worse or unchanged), was found for the “better” response group (p≤0.05).Study limitationssmall sample; limited variety of screening sources.ConclusionsRosaQoL-BR (Brazil) was demonstrated as a reliable, valid and responsive questionnaire, with limitations, for individuals with any subtype of rosacea.

Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products. Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese. Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C. Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively. Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.

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