Association Between PSCA Variants and Duodenal Ulcer Risk

Background: While duodenal ulcer (DU) and gastric cancer (GC) are both H. pylori infection-related diseases, individuals with DU are known to have lower risk for GC. Many epidemiological studies have identified the PSCA rs2294008 T-allele as a risk factor of GC, while others have found an association between the rs2294008 C-allele and risk of DU and gastric ulcer (GU). Following these initial reports, however, few studies have since validated these associations. Here, we aimed to validate the association between variations in PSCA and the risk of DU/GU and evaluate its interaction with environmental factors in a Japanese population. Methods: Six PSCA SNPs were genotyped in 584 DU cases, 925 GU cases, and 8,105 controls from the Japan Multi-Institutional Collaborative Cohort (J-MICC). Unconditional logistic regression models were applied to estimate odds ratios (ORs) and 95% confidence intervals (CIs) for the association between the SNPs and risk of DU/GU. Results: PSCA rs2294008 C-allele was associated with per allele OR of 1.34 (95% CI, 1.18–1.51; P = 2.28 × 10−6) for the risk of DU. This association was independent of age, sex, study site, smoking habit, drinking habit, and H. pylori status. On the other hand, we did not observe an association between the risk of GU and PSCA SNPs. Conclusions: Our study confirms an association between the PSCA rs2294008 C-allele and the risk of DU in a Japanese population

お弁当箱食事法による栄養教育について : 第2報

本学食物栄養専攻生68名を対象に,日常弁当からより望ましい内容に改善した理想弁当のスケッチから,各食品群の食材料別使用頻度および料理数と料理の割合を調べた。結果は次のとおりである。1)穀類では日常弁当,理想弁当とも精白米が多く使われ,そのほとんどが白飯であった。2)魚類,肉類,卵類でも日常弁当,理想弁当とも同じ食材の鮭,鶏肉,鶏卵が多く使われ,最も多かった料理はいずれも他の食材を利用しない単一食品で調理された塩焼き,から揚げ,卵焼きであった。3)緑黄色野菜,その他の野菜では,日常弁当でミニトマト,レタスが付け合せとして多く利用されていた。理想弁当ではニンジン,キュウリが多く使われ,サラダや和え物,炒め物等の料理に幅広く利用されていた。4)お弁当の表面積比は,日常弁当,理想弁当とも望ましいとされるバランスの主食3:主菜1:副菜2が75%であった。The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of ideal lunches, which were improved from daily lunches to be more desirable, and found the frequency in use of each food group by foodstuff, the number of dishes and the rates of dishes. The results were as follows : 1) For cereals, milled rice was mostly used both in daily and ideal lunches and most often used as white boiled rice. 2) For fishes, meats and eggs, the same foodstuffs, salmon, chicken meat and eggs, were often used both in daily and ideal lunches. The most frequent dishes were fish broiled with salt, deep-fried chicken and omelet which were cooked with a single foodstuff without using other foodstuffs in both lunches. 3) For green and yellow vegetables and other vegetables, cherry tomatoes and lettuce were often used for garnish in dairy lunches. In ideal lunches, carrots and cucumbers were widely used in such dishes as salad, marinated food and stir-fried food. 4) With respect to the specific surface ratio of lunches, the ratio of "staple food 3:main dish 1:side dish 2," which is said to be the most desirable balance, occupied 75% both in daily and ideal lunches

お弁当箱食事法による栄養教育について : 第1報

本学食物栄養専攻生68名を対象とし,絵に描いた弁当箱の枠の中に日常弁当と理想弁当の中身をスケッチしてもらい,その中から食品数,料理数,料理の組み合わせなどを集計した。結果は次のとおりである。1)最も多く使用していた食品数は日常弁当,理想弁当とも10～12種類であった。2)食品群別では最も多く使用されていたのは,日常弁当,理想弁当とも緑黄色野菜であり次いで,その他の野菜,穀類であった。3)料理頻度の割合では,日常弁当,理想弁当とも,主食と副菜は,100%,主菜は90%,デザートはわずか30%であった。4)料理の組み合わせは56パターンあり,最も多かった組み合わせは日常弁当で「主食+主菜+副菜6」,理想弁当で「主食+主菜+副菜3」であった。5)料理数では,主食が27種類,主菜が75種類,副菜が138種類,デザートが19種類であった。The authors had 68 students majoring in Food and Nutrition at our university sketch the contents of daily and ideal lunches in pictures of lunch boxes, and counted the number of foods, dishes and combinations of dishes. The results were as follows : 1) The largest number of foods used both in ideal lunches was 10 to 12. 2) Categorized by food group, green and yellow vegetables were used most often both in daily and ideal lunches, followed by other vegetables and cereals. 3) With respect to the rates of frequency of dishes, the rate was 100% for staple foods and side dishes, 90% for main dishes and only 30% for desserts. 4) There were 56 patterns in combinations of dishes, and the most common combinations were "a staple food + a main dish + 6 side dishes" in daily lunches and "a staple food + a main dish + 3 side dishes" in ideal lunches. 5) With respect to the number of dishes, there were 27 kinds of staple foods, 75 kinds of main dishes, 138 kinds of side dishes and 19 kinds of desserts

Low-Dose Oral Iron Replacement Therapy Is Effective for Many Japanese Hemodialysis Patients: A Retrospective Observational Study

Western guidelines recommend the use of intravenous iron supplementation for hemodialysis patients. However, in Japanese patients with well-controlled inflammation, iron replacement may be achieved with oral iron supplementation. This study involved 108 courses in 77 outpatient hemodialysis patients who received low-dose oral iron replacement therapy. Data from baseline to week 28 of treatment were analyzed to identify factors associated with effectiveness. Changes over time in erythrocyte- and iron-related parameters and erythropoiesis-stimulating agent (ESA) dose were investigated in the effective group. A total of 84 courses (77.8%) satisfied the effectiveness criteria. Compared with the effective and ineffective groups, only C-reactive protein (CRP) was significantly different (p p < 0.001). In the ESA maintenance group, the serum ferritin gradually increased and then remained constant at about 60 ng/mL. Our data suggest that patients with CRP ≤ 0.1 mg/dL may benefit from low doses of oral iron supplementation. Approximately 60 ng/mL serum ferritin may be sufficient during stable hematopoiesis