Resection of the liver for colorectal carcinoma metastases - A multi-institutional study of long-term survivors

In this review of a collected series of patients undergoing hepatic resection for colorectal metastases, 100 patients were found to have survived greater than five years from the time of resection. Of these 100 long-term survivors, 71 remain disease-free through the last follow-up, 19 recurred prior to five years, and ten recurred after five years. Patient characteristics that may have contributed to survival were examined. Procedures performed included five trisegmentectomies, 32 lobectomies, 16 left lateral segmentectomies, and 45 wedge resections. The margin of resection was recorded in 27 patients, one of whom had a positive margin, nine of whom had a less than or equal to 1-cm margin, and 17 of whom had a greater than 1-cm margin. Eighty-one patients had a solitary metastasis to the liver, 11 patients had two metastases, one patient had three metastases, and four patients had four metastases. Thirty patients had Stage C primary carcinoma, 40 had Stage B primary carcinoma, and one had Stage A primarycarcinoma. The disease-free interval from the time of colon resection to the time of liver resection was less than one year in 65 patients, and greater than one year in 34 patients. Three patients had bilobar metastases. Four of the patients had extrahepatic disease resected simultaneously with the liver resection. Though several contraindications to hepatic resection have been proposed in the past, five-year survival has been found in patients with extrahepatic disease resected simultaneously, patients with bilobar metastases, patients with multiple metastases, and patients with positive margins. Five-year disease-free survivors are also present in each of these subsets. It is concluded that five-year survival is possible in the presence of reported contraindications to resection, and therefore that the decision to resect the liver must be individualized. © 1988 American Society of Colon and Rectal Surgeons

Development of reduced-fat cheeses with the addition of Agave fructans

Cheeses containing Agave fructans were compared with both full-fat and reduced-fat samples without fructans. Microstructure results showed that the cheeses obtained were very similar to the control samples (without fructans), even the full-fat control sample, demonstrating the texturing role of the carbohydrates. Regarding the composition, a moisture content of 47.96 ± 1.45 and a good protein retention with a low-fat content were found. Therefore, the cheese yield was not adversely affected, and no significant differences were observed in sensory aspects. Considering the health benefits of fructans and their abundance, this development could represent an innovation for dairy industry.Fil: Palatnik, Diana Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Aldrete Herrera, P.. Instituto Tecnológico de Tepic; MéxicoFil: Rinaldoni, Ana Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; ArgentinaFil: Ortiz Basurto, Rosa I. Instituto Tecnológico de Tepic; MéxicoFil: Campderrós, Mercedes Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentin

Clavigero. Comunidad de saberes, núm. 26: Turismo alternativo y sustentable

A través de la Organización Mundial de Turismo se ha logrado mapear un desarrollo de turismo sostenible que se apoya en los Objetivos de Desarrollo Sostenible de la Organización de las Naciones Unidas, por lo que el turismo se convierte en un motor económico, que, apoyándose en las tradiciones, la cultura, los festivales, la comida y la historia, genera una gran cantidad de empleos. En Clavigero 26, exponemos algunas ideas prácticas y reflexiones en torno a la sostenibilidad de la industria turística, pues como lo dice el secretario general de las Naciones Unidas, António Guterres, “El turismo tiene el poder de fomentar la inclusión, proteger la naturaleza y promover el entendimiento cultural. Debemos repensar y reinventar el sector para asegurar su sostenibilidad”