Avaliação do efeito de sopas desidratadas ricas em fibras na redução do colesteroal sangüíneo em ratos Evaluation of the cholesterol-lowering efect of high-fiber dehydrated soup in rats

Neste estudo foi avaliado o efeito de quatro formulações dietéticas ricas em fibra solúvel na redução de colesterol sangüíneo em ratos. As formulações foram preparadas com farinha de soja desengordurada, farelo de aveia, cebola desidratada, fibra de soja, condimentos e aromas. Duas das formulações continham feijão preto FP(+) e FP(-), nos níveis de 40 e 30%, respectivamente. As outras duas continham feijão vermelho FV(+) e FV(-), nesses mesmos teores. Foram utilizados seis grupos de oito ratos machos, com peso médio inicial de 200g. O grupo Padrão recebeu dieta basal. O grupo Controle recebeu dieta de composição semelhante à Padrão, porém, acrescida de 1% de colesterol cristalino e 0,1% de ácido cólico. As demais dietas foram semelhantes ao grupo Controle, substituídas pelas formulações FV(+), FP(+), FV(-) e FP(-), de modo a fornecerem 7,4% de fibra total da dieta. Ratos alimentados com dieta do grupo Controle apresentaram aumento significativo dos níveis de colesterol sérico, peso dos fígados, colesterol e lipídio total das fezes e dos fígados, em relação ao grupo recebendo dieta Padrão. As dietas FV(+), FP(+), FV(-) e FP(-), não diferiram entre si quanto ao efeito nos níveis de lipídios séricos e glicose, no peso e lipídio total dos fígados e no peso, umidade e nitrogênio das fezes. No entanto, reduziram significativamente os níveis sangüíneos de colesterol total em 29,0%, os níveis de HDL - colesterol em 34,0%, o peso dos fígados em 11,7% e o colesterol do fígado em 9,0% em relação à dieta Controle. As dietas de feijão vermelho proporcionaram maior redução de colesterol no fígado e maior excreção de lipídio e colesterol nas fezes comparadas com as de feijão preto.<br>The effect of 4 high fiber dietary formulas on reducing blood cholesterol levels in rats was evaluated in the present study. The products were formulated with defatted soy flour, oat bran, dehydrated onion, soy fiber and spices. Two of them contained black beans, FP(+) or FP(-), at 40 or 30%, respectively. The other two contained red beans, FV(+) or FV(-), at the same levels. Six groups of 8 male rats, with initial body weight of about 200g, were used. The Standard group received a basal diet. The Control group received a similar diet, but it was added 1% of cholesterol and 0.1% of cholic acid. The other diets were similar to the Control one, substituted for the formulas FV(+), FP(+), FV(-) and FP(-) to provide 7.4% of total dietary fiber. Rats fed on Control diet showed a significant increase in their blood cholesterol levels, liver weight and fecal and liver cholesterol and total lipid, in relation to the Standard group. There was no significant difference among the diets FV(+), FP(+), FV(-) and FP(-) in terms of blood levels of cholesterol, triglycerides and glucose, liver weight, liver total lipids, fecal weight and moisture and the output of nitrogen. All the formulas reduced blood cholesterol levels by 29%, HDL-cholesterol by 34%, liver weigth by 11.7% and liver cholesterol by 9%, in comparison with the Control diet. The diets containing red beans showed higher reductions of cholesterol in the rat liver and higheroutput of total lipids and cholesterol than the black bean diets

Safety of hospital discharge before return of bowel function after elective colorectal surgery

Background: Ileus is common after colorectal surgery and is associated with an increased risk of postoperative complications. Identifying features of normal bowel recovery and the appropriateness for hospital discharge is challenging. This study explored the safety of hospital discharge before the return of bowel function. Methods: A prospective, multicentre cohort study was undertaken across an international collaborative network. Adult patients undergoing elective colorectal resection between January and April 2018 were included. The main outcome of interest was readmission to hospital within 30 days of surgery. The impact of discharge timing according to the return of bowel function was explored using multivariable regression analysis. Other outcomes were postoperative complications within 30 days of surgery, measured using the Clavien\u2013Dindo classification system. Results: A total of 3288 patients were included in the analysis, of whom 301 (9\ub72 per cent) were discharged before the return of bowel function. The median duration of hospital stay for patients discharged before and after return of bowel function was 5 (i.q.r. 4\u20137) and 7 (6\u20138) days respectively (P &lt; 0\ub7001). There were no significant differences in rates of readmission between these groups (6\ub76 versus 8\ub70 per cent; P = 0\ub7499), and this remained the case after multivariable adjustment for baseline differences (odds ratio 0\ub790, 95 per cent c.i. 0\ub755 to 1\ub746; P = 0\ub7659). Rates of postoperative complications were also similar in those discharged before versus after return of bowel function (minor: 34\ub77 versus 39\ub75 per cent; major 3\ub73 versus 3\ub74 per cent; P = 0\ub7110). Conclusion: Discharge before return of bowel function after elective colorectal surgery appears to be safe in appropriately selected patients