Significant association of MTHFD1 1958G>A single nucleotide polymorphism with nonsyndromic cleft lip and palate in Indian population

Objectives: Nonsyndromic cleft lip and palate (NSCLP) is genetically distinct from those with syndromic clefts, and accounts for ~70% of cases with Oral clefts. Folate, or vitamin B9, is an essential nutrient in our diet. Allelic variants in genes involved in the folate pathway might be expected to have an impact on risk of oral clefts. Given the key role of methylenetetrahydrofolate dehydrogenase 1 (MTHFD1) in folate metabolism, it would be of significant interest to assess its role in NSCLP etiology. Study Design: The present study aims at examining the association between MTHFD1 1958G>A polymorphism and NSCLP risk by conducting a case-control study in south Indian population. Our sample comprised of 142 cases with nonsyndromic clefts and 141 controls without clefts or family history of clefting. The MTHFD1 1958G>A polymorphism was genotyped using PCR-RFLP. Results: An increased risk was found for the heterozygous 1958GA (OR=2.44; P =0.020) and homozygous 1958AA (OR=2.45; P =0.012) genotypes in the children. When the dominant model (AG+AA vs GG) was applied the risk remained the same as co-dominant model, but the level of significance increased (OR=2.44; P =0.002). Conclusions: The results indicated the MTHFD1 1958G>A polymorphism to be one of the important genetic determinants of NSCLP risk in South Indian subjects

Building children\u27s liking and preferences for fruits and vegetables through school-based interventions

Children’s food preferences play a major role in their food choices and consumption. The objectives of these studies were to examine the relationship between children’s preferences for fruits and vegetables (FV) and their weight status and to increase children’s liking of FV by offering repeated opportunities to taste less liked items. A representative sample of elementary school children (1st, 3rd, 4th, and 5th grades) were recruited in the three interventions. In the first study, 341 fourth- and fifth-grade children (43% boys; 68% 4th graders) were measured for height and weight and completed a survey which sought their preferences for 38 different FV. Children who reported a very low preference for FV were 5.5 times more likely to be categorized as at risk for overweight or overweight than were those who reported a high preference for FV. A total of 360 fourth and fifth graders (45% boys; 62% 4th graders) participated in the second study and were offered a taste of carrots, peas, tomatoes, and bell peppers once a week for 10 weeks. For children who began the program disliking the vegetables, repeated tasting improved liking scores for carrots, peas, and tomatoes but not for bell peppers. The number of children who reported liking for previously disliked vegetables was greater after eight or nine taste exposures. In the third study, a total of 379 first-, third-, and fifth-grade students (51% boys; 32% 1st graders and 32% 3rd graders) were offered a taste of four vegetables (bell peppers, carrots, peas and tomatoes) or four fruits (apricots, cantaloupe, peaches and pears) twice a week on alternate weeks for eight weeks and asked to record their liking for each item. An average of five tastes of vegetables and two tastes of fruits were required to observe a change in liking scores. For children who began the program disliking these FV, liking scores for all eight items tasted improved at the end of the intervention and were maintained at the later two follow-up assessments. Repeated taste exposure to less liked FV is a promising strategy to promote liking of these items by elementary school-age children

Evaluation of the effectiveness of a body mass index-for-age percentile health report in raising parent awareness of their child\u27s weight status

Overweight in children has become a major health concern. Research suggests that many parents may not be aware of their child’s actual weight status. The objectives of this study were to test the effectiveness of a body mass index (BMI)-for–age percentile report in raising parent awareness of their child’s weight status. Eighteen public elementary schools in southeast Louisiana were pair matched and divided into nine intervention and nine control schools. Children in the intervention and the control schools were divided into two groups 1) healthy weight (BMI ≥ 5th to \u3c85th percentile) and 2) at risk and overweight (BMI ≥ 85th percentile). Forty children were randomly selected from each of the two weight groups from the intervention and the control schools. Parents of children in the intervention group received a BMI-for-age percentile health report along with a short questionnaire. Parents of children in control schools received the questionnaire only. Parents in the intervention group have 4.7 times more accurate perception about their child’s weight compared to the control group (OR: 4.7, 95% of CI: 0.89-24.86, p=0.00 ). After receiving the report, more parents of at risk or overweight children were concerned and only fewer parents of healthy weight children were anxious about their child’ weight. When parents were compared based on their child’s weight regardless whether they got the report, parents of at risk or overweight children were more than five times less likely to perceive the correct weight classification of their child (OR: 1.8, 95% of CI: 0.05-0.62, p=0.00) and less concerned about their child’s weight (OR: 0.98, 95% of CI: 0.32-2.93, p=0.00) when compared to parents of healthy weight children. All parents were willing to help their child follow healthy behaviors regard less of the report and their child’s weight status. A BMI-for-age percentile report appears to be an effective way to increase parent awareness and concern regarding their child’s weight status. With increased awareness, parents may be more likely to encourage their children to achieve a healthy weight

Retrospection of the effect of hydroxyurea treatment in patients with sickle cell disease

Sickle cell anemia (SCA) is one of the inherited hemoglobin disorders with substantial morbidity and early mortality. Hydroxyurea is the US Food and Drug Administration (FDA)-approved medication that has emerged as the primary disease-modifying therapy for SCA. Our purpose is to summarize the available evidence regarding the pharmacology, clinical efficacy, and safety of hydroxyurea therapy for the treatment of SCA. The electronic databases PubMed and Embase were searched from their starting dates to May 31, 2016. Databases were searched using the following terms: sickle cell, hydroxyurea, nitric oxide, dosing, therapeutic, and safety monitoring. Hydroxyurea therapy may cause severe myelosuppression when used in patients with SCA. SCA patients are initially treated with hydroxyurea at 10 or 20 mg/kg, and then the dose- is escalated to mild myelosuppression using a standardized regimen. Routine blood monitoring should be performed while the patient receives hydroxyurea treatment. Hydroxyurea can increase fetal hemoglobin (HbF) level and ameliorate some of the vascular symptoms in patients with SCA. Hydroxyurea therapy may help to avoid frequent hospitalizations, especially in patients with vaso-occlusive crisis. Taken together, available evidence suggests that hydroxyurea represents an inexpensive and effective treatment option that should be offered to patients with SCA

Role of Panchashirisha Agada in Dermatological Toxicity w.s.r. to Visha - A Review

Ayurveda consists of many branches of which Agada Tantra is one of them, which deals with toxicology. Any substance which comes in contact with skin gets easily absorbed. So, in case, if any Visha (Toxin) comes in contact then for sure there will be consequences. My aim is to study these Dermatological manifestations occurring due to various Visha. For its management, various formulations are mentioned in Samhita. Among which Panchashirisha Agada is considered to be best in treating any Vishajanya condition. It has both Vishaghna and dermatological properties like Kushthghna, Kandughna, Twachya, Varnya, Shothaghna. It can be used both internally and externally. This review is an attempt to explore the role of Panchashirisha Agada in dermatological toxicity

Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits

Vegetable intake is generally low among children, who appear to be especially fussy during the pre-school years. Repeated exposure is known to enhance intake of a novel vegetable in early life but individual differences in response to familiarisation have emerged from recent studies. In order to understand the factors which predict different responses to repeated exposure, data from the same experiment conducted in three groups of children from three countries (n = 332) aged 4–38 m (18.9±9.9 m) were combined and modelled. During the intervention period each child was given between 5 and 10 exposures to a novel vegetable (artichoke puree) in one of three versions (basic, sweet or added energy). Intake of basic artichoke puree was measured both before and after the exposure period. Overall, younger children consumed more artichoke than older children. Four distinct patterns of eating behaviour during the exposure period were defined. Most children were “learners” (40%) who increased intake over time. 21% consumed more than 75% of what was offered each time and were labelled “plate-clearers”. 16% were considered “non-eaters” eating less than 10 g by the 5th exposure and the remainder were classified as “others” (23%) since their pattern was highly variable. Age was a significant predictor of eating pattern, with older pre-school children more likely to be non-eaters. Plate-clearers had higher enjoyment of food and lower satiety responsiveness than non-eaters who scored highest on food fussiness. Children in the added energy condition showed the smallest change in intake over time, compared to those in the basic or sweetened artichoke condition. Clearly whilst repeated exposure familiarises children with a novel food, alternative strategies that focus on encouraging initial tastes of the target food might be needed for the fussier and older pre-school children

Peas, please! Food familiarization though picture books helps parents introduce vegetables into preschoolers' diets

Repeated taste exposure is an established means of increasing children’s liking and intake of fruit and vegetables. However, parents find it difficult to offer children disliked foods repeatedly, often giving up after a few attempts. Studies show that familiarizing children to fruit and vegetables through picture books can increase their interest in tasting targeted foods. This study explored whether looking at picture books before providing foods to taste improved the outcomes of a home-delivered taste exposure regime. Parents of 127 toddlers (aged 21-24 months) identified two ‘target’ foods they wanted their child to eat (1 fruit, 1 vegetable). Families were randomly assigned to one of three groups. Parents and children in two experimental groups looked at books about either the target fruit or vegetable every day for two weeks; the control group did not receive a book. Parents in all three groups were then asked to offer their child both target foods every day during a 2-week taste-exposure phase. Parental ratings of children’s liking and consumption of the foods were collected at baseline, immediately following taste-exposure (post-intervention), and 3 months later (follow-up). In all groups, liking of both foods increased following taste exposure and remained above baseline at follow-up (all ps<.001). In addition, compared to the control group who experienced only taste exposure, looking at vegetable books enhanced children’s liking of their target vegetable post-intervention (p<.001) and at follow-up (p<.05), and increased consumption of the vegetable at follow-up (p<.01). Exposure to vegetable books was also associated with smaller increases in neophobia and food fussiness over the period of the study compared to controls (ps<.01), suggesting that picture books may have positive, long-term impacts on children’s attitudes towards new foods