Satiety testing： Ready for the clinic？

Drink tests are advocated as an inexpensive, nonivasive technique to assess gastric function in patients with a variety of upper digestive symptoms. Many patients with dyspeptic complaints will achieve satiation or develop symptoms at ingested volumes below those typically required to achieve these endpoints in controls. Substantial variation in test performance exists and a greater degree of standardization is required. Additionally, it remains unclear exactly what drink tests measure as correlations with measures of gastric sensation, accomodation and emptying are modest at best. Finally, results of drink tests do not guide therpay. At present, these tests are best reserved for research studies and are not advocated for use in clinical practice.     

Age at first drink and the first incidence of adult-onset DSM-IV alcohol use disorders

Background: Existing studies of the association between age at first drink (AFD) and the risk of alcohol use disorders (AUD) suffer from inconsistent levels of control and designs that may inflate associations by failure to control for duration of exposure to risk. Methods: This study examined associations between AFD (ages <15 and 15–17 vs. 18+ years) and first incidence of DSM‐IV alcohol dependence, abuse, and specific AUD criteria over a 3‐year follow‐up in a longitudinal study of U.S. drinkers 18 years of age and older at baseline (n = 22,316), controlling for duration of exposure, family history, and a wide range of baseline and childhood risk factors. Results: After adjusting for all risk factors, the incidence of dependence was increased for AFD < 15 years (OR = 1.38) and for women only with AFD at ages 15 to 17 (OR = 1.54). The incidence of abuse was increased at AFD <15 and 15 to 17 years (OR = 1.52 and 1.30, respectively). Most dependence criteria showed significant associations with AFD, but hazardous drinking and continued drinking despite interpersonal problems were the only abuse criteria to do so. All associations were nonsignificant after controlling for volume of consumption, except that AFD at all ages <18 combined was associated with a reduced likelihood of impaired control, and AFD at ages 15 to 17 was associated with lower odds of drinking more/longer than intended among heavy‐volume drinkers. In a population of low‐risk drinkers that excluded those with positive family histories, personality disorders, and childhood risk factors, there were strong associations between early AFD (<18) and the incidence of dependence (OR = 3.79) and continued drinking despite physical/psychological problems (OR = 2.71), but no association with incidence of abuse. Conclusions: There is a robust association between AFD and the risk of AUD that appears to reflect willful rather than uncontrolled heavy drinking, consistent with misuse governed by poor decision‐making and/or reward‐processing skills associated with impaired executive cognitive function (ECF). Additional research is needed to determine causality in the role of impaired ECF, including longitudinal studies with samples of low‐risk adolescents.     

Alcohol content variation of bar and restaurant drinks in Northern California

Objective:  To estimate the average of and sources of variation in the alcohol content of drinks served on premise in 10 Northern Californian counties.
Methods:  Focus groups of bartenders were conducted to evaluate potential sources of drink alcohol content variation. In the main study, 80 establishments were visited by a team of research personnel who purchased and measured the volume of particular beer, wine, and spirit drinks. Brand or analysis of a sample of the drink was used to determine the alcohol concentration by volume.
Results:  The average wine drink was found to contain 43% more alcohol than a standard drink, with no difference between red and white wine. The average draught beer was 22% greater than the standard. Spirit drinks differed by type with the average shot being equal to one standard drink while mixed drinks were 42% greater. Variation in alcohol content was particularly wide for wine and mixed spirit drinks. No significant differences in mean drink alcohol content were observed by county for beer or spirits but one county was lower than two others for wine.
Conclusions:  On premise drinks typically contained more alcohol than the standard drink with the exception of shots and bottled beers. Wine and mixed spirit drinks were the largest with nearly 1.5 times the alcohol of a standard drink on average. Consumers should be made aware of these substantial differences and key sources of variation in drink alcohol content, and research studies should utilize this information in the interpretation of reported numbers of drinks.     

曲阜市农村生活饮用水卫生监测结果分析

目的为全面了解我市农村生活饮用水卫生状况并为今后农村开展改水提供科学依据。方法通过现场调查和采样监测,收集自2003年连续四年的监测资料,依据《生活饮用水卫生标准》对水质质量做出科学客观的评价。结果大肠菌群和细菌总数超标严重,浅井水细菌总数和总大肠菌群不合格率分别为39.7%和35.3%;各年度水质变化相对稳定(P>0.05);深井水和浅井水水质合格率差异有统计学意义(P<0.05)以及丰水期和枯水期水质亦有差异(P<0.05)。结论我市农村分散式供水主要受生活性污染,提示需加强农村水源保护,做好饮水常规处理和监测,以提高饮水卫生质量。深井水水质合格率较高,所以农村改水应尽量选择深层地下水为水源水。     

大学生饮酒现状及影响因素分析

[目的]了解大学生饮酒现状及影响因素,为开展大学生饮酒干预研究提供依据.[方法]采取无记名方式进行问卷调查.[结果]该校大学生饮酒率51.0%,男生饮酒率70.4%,女生饮酒率19.7%,男生饮酒率显著高于女生.饮酒的因素既有个人因素,又有周围环境的因素,社会交往的需要占第1位.同意饮酒是适应社会需要的占32.9%,有一点同意33.6%,不同意33.4%.同意饮酒可提高社会适应能力的占16.1%,有一点同意50.0%,不同意33.9%.认为饮酒对健康无害无利的占30.6%,有利于健康11.4%,适度饮酒有利于健康50.1%,有害于健康7.9%.[结论]大学生饮酒行为不容忽视.应提高饮酒对健康危害的认识,消除社会上一些不良因素的影响,倡导健康的生活方式.     

香蕉果肉饮料的研究

研究了香蕉带果肉饮料加工工艺。为保持香蕉的天然色、香、味，探讨了香蕉果肉褐变的控制和果肉在汁中的稳定性，得出的最佳加工工艺条件为：热烫温度１００℃，热烫时间４ｍｉｎ，果泥含量２０％，糖度１３．５°ＢＸ，酸含量为０．１５％，ｐＨ４．０±０．１，添加０．０５％黄原胶和０．０２％魔芋精粉，经过２次磨胶，排气，１００℃杀菌１５ｍｉｎ。     

正柴胡饮的药理研究及临床应用概况

回顾近年来正柴胡饮在药理研究和临床应用两方面取得的进展。证实正柴胡饮,具有广泛的抗病毒作用、良好的解热镇痛作用、显著的抗炎及增强免疫功能的作用,且临床应用广泛,是治疗上呼吸道感染等疾病不可多得的常用药物。