Increased mortality associated with HTLV-II infection in blood donors: a prospective cohort study

BACKGROUND: HTLV-I is associated with adult T-cell leukemia, and both HTLV-I and -II are associated with HTLV-associated myelopathy/tropical spastic paraparesis (HAM/TSP). Several published reports suggest that HTLV-I may lead to decreased survival, but HTLV-II has not previously been associated with mortality. RESULTS: We examined deaths among 138 HTLV-I, 358 HTLV-II, and 759 uninfected controls enrolled in a prospective cohort study of U.S. blood donors followed biannually since 1992. Proportional hazards models yielded hazard ratios (HRs) for the association between mortality and HTLV infection, controlling for sex, race/ethnicity, age, income, educational level, blood center, smoking, injection drug use history, alcohol intake, hepatitis C status and autologous donation. After a median follow-up of 8.6 years, there were 45 confirmed subject deaths. HTLV-I infection did not convey a statistically significant excess risk of mortality (unadjusted HR 1.9, 95%CI 0.8–4.4; adjusted HR 1.9, 95%CI 0.8–4.6). HTLV-II was associated with death in both the unadjusted model (HR 2.8, 95%CI 1.5–5.5) and in the adjusted model (HR 2.3, 95%CI 1.1–4.9). No single cause of death appeared responsible for the HTLV-II effect. CONCLUSIONS: After adjusting for known and potential confounders, HTLV-II infection is associated with increased mortality among healthy blood donors. If replicated in other cohorts, this finding has implications for both HTLV pathogenesis and counseling of infected persons

The impact of an m-Health financial incentives program on the physical activity and diet of Australian truck drivers

Background: Chronic diseases are high in truck drivers and have been linked to work routines that promote inactivity and poor diets. This feasibility study examined the extent to which an m-Health financial incentives program facilitated physical activity and healthy dietary choices in Australian truck drivers. Methods: Nineteen men (mean [SD] age = 47.5 [9.8] years; BMI = 31.2 [4.6] kg/m2) completed the 20-week program, and used an activity tracker and smartphone application (Jawbone UP™) to regulate small positive changes in occupational physical activity, and fruit, vegetable, saturated fat and processed/refined sugar food/beverage choices. Measures (baseline, end-program, 2-months follow-up; April-December 2014) were accelerometer-determined proportions of work time spent physically active, and a workday dietary questionnaire. Statistical (repeated measures ANOVA) and thematic (interviews) analyses assessed program impact. Results: Non-significant increases in the mean proportions of work time spent physically active were found at end-program and follow-up (+1%; 7 mins/day). Fruit (p = 0.023) and vegetable (p = 0.024) consumption significantly increased by one serve/day at end-program. Non-significant improvements in saturated fat (5%) and processed/refined sugar (1%) food/beverage choices were found at en d-program and follow-up. Overall, 65% (n = 11) of drivers demonstrated positive changes in physical activity, and at least one dietary choice (e.g. saturated fat) at follow-up. Drivers found the financial incentives component of the program to be a less effective facilitator of change than the activity tracker and smartphone application, although this technology was easier to use for monitoring of physical activity than healthy dietary choices. Conclusions: Not all drivers benefitted from the program. However, positive changes for different health behaviours were observed in the majority of participants. Outcomes from this feasibility study inform future intervention development for studies with larger samples. © 2017 The Author(s)

Aceitação de dietas em ambiente hospitalar Acceptance of hospital food

OBJETIVO: O objetivo do estudo foi avaliar a aceitação de dietas de pacientes internados em um hospital público do município de Florianópolis, Santa Catarina. MÉTODOS: Realizou-se análise dos restos alimentares de pacientes internados em unidades de internação médica durante 15 dias, por meio do índice resto-ingestão. O índice foi determinado por tipos de dieta, classificadas em normal, especial com sal e especial sem sal. Enquetes de satisfação com pacientes avaliaram os fatores que influenciam a aceitação das refeições. RESULTADOS: O peso total distribuído correspondente a 1.877 refeições foi de 868kg e o peso dos restos totalizou 313kg. Foi encontrado um índice resto-ingestão de 36,09% e um retorno de 53,68%, 33,99% e 33,84% de dietas especiais com sal, normais e especiais sem sal respectivamente. A variedade, a quantidade e a apresentação das refeições foram avaliadas de forma positiva. A temperatura e o uso de temperos foram os aspectos de menor satisfação, representando 43,00% e 34,30%, respectivamente, para os critérios de regular a ruim. O índice resto-ingestão encontrado (36,09%) estava acima do aceitável para uma população enferma (20,00%), demonstrando uma perda considerável de alimentos. CONCLUSÃO: A partir dos resultados, observou-se a necessidade de avaliar os processos envolvidos na produção dessas refeições e de elaborar estratégias que estimulem a ingestão alimentar do paciente.<br>OBJECTIVE: This study assessed patients' acceptance of hospital foods in a public hospital located in Florianópolis, Santa Catarina, Brazil. METHODS: The leftover-ingestion index was used to analyze the volume of leftovers of hospitalized patients during 15 days. The index was determined by diet type: normal, special with salt and special without salt. Satisfaction questionnaires were administered to the patients and the factors that influence food acceptance were assessed. RESULTS: The total weight of 1,877 meals was 868kg and the weight of the leftovers was 313kg, thus a leftover-ingestion index of 36.09%. The percentage of leftovers of the special diets with salt, normal diets and special diets without salt were 53.68%, 33.99% and 33.84%, respectively. The patients were satisfied with the variety, amount and presentation of the meals but complained about the temperature and seasonings, with ratings of 43.00% and 34.30%, respectively. The leftover-ingestion index (36.09%) was above the acceptable index (20.00%) for a diseased population, indicating a considerable waste of food. CONCLUSION: The results show that it is necessary to assess the meal production processes and develop strategies that encourage the patients to eat

Quality, safety and sustainability in food distribution:A review of quantitative operations management approaches and challenges

The management of food distribution networks is receiving more and more attention, both in practice and in the scientific literature. In this paper, we review quantitative operations management approaches to food distribution management, and relate this to challenges faced by the industry. Here, our main focus is on three aspects: food quality, food safety, and sustainability. We discuss the literature on three decision levels: strategic network design, tactical network planning, and operational transportation planning. For each of these, we survey the research contributions, discuss the state of the art, and identify challenges for future research.</p