Trudności diagnostyczne dotyczące 125 przypadkowo wykrytych guzów nadnerczy

Introduction: Therapeutic approach to incidentaloma, in spite of existing algorithms, is not always obvious due to diagnostic difficulties. The aim of the study was to assess the validity of the initial diagnoses of incidentaloma which determined the qualification for the operation. Material and methods: 125 patients hospitalised in the Endocrinology Dept. of the Medical University of Bialystok in the years 2003-2005 and in the Endocrinology dept. of Voivodeship Hospital of Bialystok. The patients were clinically and hormonally examined (metanephrines in daily urine collection, daily cortisol rhythm, short dexamethasone test, aldosterone, and renin plasma activity, Na, K levels in the serum) as well as computer tomography of the adrenal glands were performed. Results: 42 patients were qualified for adrenalectomy. Adenoma was confirmed in 25 patients (in 7 subclinical Cushing syndrome was diagnosed, in 2 Conn disease, in 16 inactive changes), phaeochromocytoma in 6 patients, cysts in 3, lipoma in 2, carcinoma in one, in 4 patients metastases (in 2 of kidney carcinoma, in 1 of malignant melanoma and in 1 of planocellular carcinoma) and in one oncocytoma. Metanephrines urine measurements showed 33% of false positive results. Conclusions: Qualification for adrenalectomy requires an assessment of tumor’s enlargement, its tissue density, morphology and growth dynamics. To reduce the percentage of false positive results of metanephrine measurement there is to eliminate an influence of some drugs, victuals, beverages and nicotine and eventually to carry out additional tests. The decision as to proceeding with adrenal incidentaloma should be individualized based on clinical symptoms, hormonal tests and tumor morphology. (Pol J Endocrinol 2007; 58 (5): 417-421)Wstęp: Sposób postępowania w przypadku wykrycia incydentaloma nadnerczy, mimo istniejących standardów, nie zawsze jest oczywisty ze względu na ograniczenia metod diagnostycznych i brak jednoznacznych wskaźników złośliwości guzów nadnerczy. Celem pracy była retrospektywna ocena trafności wstępnych rozpoznań stanowiących podstawę kwalifikacji do leczenia operacyjnego wykrytych przypadkowo guzów nadnerczy. Materiał i metody: Do badań włączono 125 kolejnych pacjentów diagnozowanych w latach 2003-2005 w Klinice Endokrynologii Akademii Medycznej w Białymstoku i Oddziale Endokrynologii Szpitala Wojewódzkiego w Białymstoku. U chorych tych przeprowadzono ocenę kliniczną, tomografię komputerową nadnerczy oraz diagnostykę w kierunku czynności hormonalnej (metanefryny i wolny kortyzol w dobowej zbiórce moczu, krótki test z deksametazonem, dobowy rytm kortyzolu, aldosteronemia i aktywność reninowa osocza, natremia i kaliemia). Wyniki: Do adrenalektomii zakwalifikowano 42 osoby. W badaniach histopatologicznych wykazano obecność zmian o typie adenoma u 25 chorych (u 7 rozpoznawano subkliniczny zespół Cushinga, u 2 - zespół Conna, u 16 - zmiany nieczynne hormonalnie), u 6 - jednostronne guzy chromochłonne, u 3 - torbiele, u 2 - tłuszczaki, u 1 - raka kory nadnerczy, u 4 - przerzuty (raka nerki, czerniaka złośliwego i raka płaskonabłonkowego) oraz u 1 - onkocytoma. Wśród oznaczeń metanefryn w dobowej zbiórce moczu obserwowano 33% wyników fałszywie dodatnich. Wnioski: Przy kwalifikacji do adrenalektomii należy obok wielkości guza wziąć pod uwagę także gęstość tkankową, morfologię i dynamikę wzrostu. W celu zmniejszenia odsetka fałszywie dodatnich wyników oznaczeń metanefryn trzeba wyeliminować wpływ leków, produktów spożywczych i używek oraz ewentualnie zastosować dodatkowe testy. Decyzję odnośnie do postępowania w przypadkowo wykrytych guzów nadnerczy należy indywidualizować na podstawie obrazu klinicznego, wyników oznaczeń hormonalnych i cech morfologicznych. (Endokrynol Pol 2007; 58 (5): 417-421

The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement

Innovations in the Packaging of Meat and Meat Products—A Review

This study aims to systematize the knowledge about innovative solutions to understand the composition of packaging materials and bioactive substances used in the packaging processes of meat and meat products, given the contemporary trends and consumer expectations. In edible packaging, the application of natural and renewable biopolymers is gaining popularity as, unlike petroleum-based plastic packaging materials, they do not cause environmental problems. Packaging using active compounds further extends the shelf life of food products compared with traditional packaging by reducing the adverse effects during storage, such as oxidation, microbial growth, and moisture loss. On the other hand, the inclusion of natural bioactive substances in packaging provides an opportunity to increase the shelf life of food products and/or decrease the use of preservatives. This direction offers a wide field for research due to the multitude of substances, their impact, and the properties of the packaged product

Impact of Inorganic Metal (Ag, Cu) Nanoparticles on the Quality of Seeds and Dried Rapeseed Sprouts

The present study focuses on the impact of copper and silver nanoparticles on the chemical composition and physical properties of rapeseeds and rape sprouts. The seeds and sprouts were obtained from winter rape grown in a three-year cultivation (2018–2020) treated with silver (AgNP) and copper (CuNP) nanoparticles. In addition, the effect of the freeze-drying temperature (20; 40; 60 °C) on selected properties of the sprouts was studied. Spraying growing plants with nanoparticles resulted, in most cases, and depending on the year, in a reduction in the mass of seeds (MTS) by 9.5% (single nanoparticles spray ×1 CuNP in 2018), an increase in the fat content (by 8.80% for ×1 CuNP in 2018), a reduction in the protein content (by 12.93% for ×1 CuNP in 2018) and flavonoid content (by up to 58% for ×1 AgNP and CuNP in 2018), as well as increase in the glucosinolates content by 25% (for double nanoparticles spray ×2 AgNP in 2019). For the sprouts obtained from the rapeseeds, in most cases, a decrease in the content of flavonoids was observed (26.68% for ×1 AgNP; 20 °C in 2018), depending on the year of cultivation, the nanoparticles used, and the drying temperature. The obtained results remain inconclusive, which encourages the authors to undertake further research

The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage

In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl

Influence of Horse Age on Carcass Tissue Composition and Horsemeat Quality: Exploring Nutritional and Health Benefits for Gourmets

The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses of foals and young horses, 14 half carcasses of adult horses, and 14 half carcasses of older horses were selected. A highly significant difference was demonstrated between the linear measurements of the carcasses of foals and young horses compared with those of adult animals. A significantly higher dressing percentage was observed in foals compared with older horses (p ≤ 0.05). Compared with the carcasses from older horses, the foal carcasses provided a significantly higher amount of meat in class I (p ≤ 0.05). Meat obtained from foal carcasses, when compared with the raw material from other age groups of animals, was characterized by a higher number of points for individual qualitative characteristics in the sensory evaluation. The physicochemical properties of horsemeat were dependent on the age of the horses. Compared with the oldest horses, foal meat was characterized by the lowest ability to bind and retain water. The significantly highest content of protein and fat was found in the meat of adult horses compared with the meat of foals. The horsemeats consumed today, compared with those from the 1980s and 1990s, are characterized by a much lower degree of fat deposition in the carcasses, and a higher dressing percentage index and carcass meatiness. This may result in a greater popularization of horsemeat, both among processors of this raw material and the consumers themselves. This can be a very important advantage, pointing to new aspects of food quantity and quality, especially for gourmets of this type of product

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages