Safety of intravenous ferric carboxymaltose versus oral iron in patients with nondialysis-dependent CKD: an analysis of the 1-year FIND-CKD trial.

Background: The evidence base regarding the safety of intravenous (IV) iron therapy in patients with chronic kidney disease (CKD) is incomplete and largely based on small studies of relatively short duration. Methods: FIND-CKD (ClinicalTrials.gov number NCT00994318) was a 1-year, open-label, multicenter, prospective study of patients with nondialysis-dependent CKD, anemia and iron deficiency randomized (1:1:2) to IV ferric carboxymaltose (FCM), targeting higher (400-600 µg/L) or lower (100-200 µg/L) ferritin, or oral iron. A post hoc analysis of adverse event rates per 100 patient-years was performed to assess the safety of FCM versus oral iron over an extended period. Results: The safety population included 616 patients. The incidence of one or more adverse events was 91.0, 100.0 and 105.0 per 100 patient-years in the high ferritin FCM, low ferritin FCM and oral iron groups, respectively. The incidence of adverse events with a suspected relation to study drug was 15.9, 17.8 and 36.7 per 100 patient-years in the three groups; for serious adverse events, the incidence was 28.2, 27.9 and 24.3 per 100 patient-years. The incidence of cardiac disorders and infections was similar between groups. At least one ferritin level ≥800 µg/L occurred in 26.6% of high ferritin FCM patients, with no associated increase in adverse events. No patient with ferritin ≥800 µg/L discontinued the study drug due to adverse events. Estimated glomerular filtration rate remained the stable in all groups. Conclusions: These results further support the conclusion that correction of iron deficiency anemia with IV FCM is safe in patients with nondialysis-dependent CKD

Genetic Association and Path Coefficient Analysis for Grain Yield Characters in Elite Rice (Oryza sativa L.) Germplasm

The study was carried out to study the correlation and path coefficient analysis for grain yield characters in 36 rice genotypes including one check for 13 quantitative parameters. The experimental material was carried out during Kharif, 2020, in a randomized block design with three replications obtained from the Department of Genetics and Plant Breeding, SHUATS, Allahabad, U.P., India. Analysis of variance revealed that there is significant variability among the genotypes. Correlation coefficient analysis at genotype level and phenotypic level revealed that plant height, flag leaf length, flag leaf width, number of tillers per hill, number of panicles per hill, number of spikelets per panicle, biological yield, and harvest index, showed positive significant correlation with grain yield per plant. Path coefficient analysis at both genotypic and phenotypic levels revealed that flag leaf length, number of panicles per hill, days to maturity, biological yield, harvest index and test weight had positive direct effect on grain yield per hill. Biological yield per hill (0.8481) exerted high positive direct effect as well as high positive significant association (0.809**) with grain yield per hill thus this character resulted as most essential direct yield character

Corn starch changes during tortilla and tortilla chip processing.

Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them. Methodology: Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability. Results: The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling