Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

The barrier properties and potential use of recycled-LDPE films as a packaging material to preserve the quality of Jalapeño peppers by modified atmospheres

The permeation of O2, CO2 and water vapor through recycled-LDPE films of five different thicknesses (35.2, 44.2, 50.5, 63.8 and 88.9 μm) were studied at 7 °C and 23 °C. These films were used to pack intact Jalapeño peppers, which were stored at 7 °C for 4 weeks. The quality of the peppers and the gas composition inside of the packages were evaluated weekly during the storage interval. Film thickness affected the permeation of the tested gases, being such effect more notorious at 23 °C than at 7 °C. The CO2 levels inside of the pepper packages depended strongly on the film thickness, but the O2 levels were similar in all packages. The modified atmosphere packaging inhibited the postharvest changes in color, firmness, weight loss, ascorbic acid, total phenols and overall quality of the peppers. Fermentative metabolites accumulated during storage, although the levels of such compounds were low and did not affect the quality of the peppers

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeño, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic contents. Boiling (96 C) and grilling (210 C) was performed under household conditions according to typical procedures of the Mexican cuisine. Contents of capsaicin (0.6–913.8 lg/g), dihydrocapsaicin (0–756.9 lg/g), nordihydrocapsaicin (0–68.2 lg/g), and total phenolics (1150.5–2190.0 lg of gallic acid equivalents/g) in raw peppers varied widely between types of peppers. Moderate losses (1.1–28.1%) in capsaicinoids were induced by boiling while grilling caused a significant increase (2.6–924.9%) in the content of these compounds. Proportion of individual capsaicinoids was similar in raw and cooked peppers. Boiling and grilling sequentially increased (7.4– 137.0%) the total phenolic content in pungent peppers. Total phenolic content in non-pungent Bell peppers was reduced by cooking (1.6–26.9%). Boiling induced smaller changes in colour values (L*, a*, and b*) compared to grilling. The results demonstrated that Mexican raw peppers are rich in capsaicinoids and phenolic compounds. Household cooking can cause either decreases or increases in the content of such compounds in peppers

Biodisponibilidad de carotenoides, factores que la determinan y métodos de estimación

Los carotenoides están presentes en muchos alimentos. Estudios in vitro e in vivo parecen indicar que podrían ser beneficiosos para la salud, aunque estos efectos protectores no han sido demostrados de forma contundente en humanos debido a las dificultades que entrañan estos estudios. Algunos de estos compuestos son precursores de la vitamina A. Se considera que los carotenoides de frutas y hortalizas pueden llegar a representar hasta 80-85% de la ingesta de vitamina A en algunas áreas. En cualquier caso, la actividad biológica de los carotenoides y compuestos derivados de ellos dependen más que de la cantidad consumida, de la absorbida y metabolizada por el organismo. El proceso de absorción de carotenoides es complejo y puede ser modificado por factores de diversa naturaleza. Este capítulo aborda el concepto de biodisponibilidad en su versión más amplia. Abunda en los factores que la determinan y los métodos para evaluarla.Peer reviewe