Intolerance
Mostrando 1-12 de 449 artigos, teses e dissertações.
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1. Como é feito e como deve ser interpretado o resultado do teste de absorção da lactose?
O teste de absorção da lactose é realizado através de medidas da glicemia do paciente em diferentes momentos: glicemia basal após jejum de pelo menos 8 horas e glicemia 30, 60 e 120 minutos após a administração, por via oral, de lactose dissolvida em água – 50 g em adultos e 2 g/kg em crianças.
A interpretação do resultado tem como bas
Núcleo de Telessaúde Rio Grande do Sul. Publicado em: 12/06/2023
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2. Clinical characteristics of definite vestibular migraine diagnosed according to criteria jointly formulated by the Bárány Society and the International Headache Society
Abstract Objective: To investigate the clinical features of patients with definite vestibular migraine (dVM). Methods: A total of 91 patients with vestibular symptoms accompanied by migraines/migrainelike symptoms were enrolled and diagnosed according to the criteria of the Bárány Society and the International Headache Society. Baseline data were collect
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
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3. CD133, a Progenitor Cell Marker, is Reduced in Nasal Polyposis and Showed Significant Correlations with TGF-β1 and IL-8
Abstract Introduction Combination of chronic inflammation and an altered tissue remodeling process are involved in the development of Chronic Rhinosinusitis with Nasal Polyps (CRSwNP). Studies demonstrated that mesenchymal stem cells expressing the progenitor gene CD133 were involved in a significant reduction of the chronic inflammatory process in the poly
International Archives of Otorhinolaryngology. Publicado em: 2022
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4. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells
Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study as
Food Sci. Technol. Publicado em: 2021-06
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5. Probiotic characterization of a commercial starter culture used in the fermentation of sausages
Abstract Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Sta
Food Sci. Technol. Publicado em: 2021-06
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6. Montelukast Has no Impact on the Systemic Production of TGFβ-1 in Patients with Nasal Polyposis Associated with Aspirin Intolerance
Abstract Introduction Nasal polyposis is a disease characterized by a mechanical dysfunction of the nasal mucosa, closely related to the unique makeup of its extracellular matrix, which develops as the result of an anomalous tissue remodeling process. Transforming growth factor beta 1 (TGF-β1) is reduced not only in the nasal polypoid tissue, but also in
Int. Arch. Otorhinolaryngol.. Publicado em: 2021-01
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7. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Abstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore ma
Food Sci. Technol. Publicado em: 2020-09
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8. Psychometric properties of the Brazilian Intolerance of Uncertainty Scale – Short Version (IUS-12)
Abstract Introduction The Intolerance of Uncertainty Scale – Short Version (IUS-12) is a measure of trait intolerance of uncertainty. Objective The purpose of the present study was to conduct a cross-cultural adaptation of the IUS-12 for use in Brazil and to investigate the scale’s psychometric properties. Methods The research was conducted via an
Trends Psychiatry Psychother.. Publicado em: 2020-06
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9. Ablação por Cateter sem Uso de Raios X para Tratamento de Fibrilação Atrial e Arritmias Atriais
Abstract Introduction The Intolerance of Uncertainty Scale – Short Version (IUS-12) is a measure of trait intolerance of uncertainty. Objective The purpose of the present study was to conduct a cross-cultural adaptation of the IUS-12 for use in Brazil and to investigate the scale’s psychometric properties. Methods The research was conducted via an
Arq. Bras. Cardiol.. Publicado em: 2020-06
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10. Elaboration of a natural sweetener using Erythritol/Stevia
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics
Food Sci. Technol. Publicado em: 2020-06
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11. Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks
Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace
Food Sci. Technol. Publicado em: 2020-03
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12. Quality enhancement of fermented vegetable juice by probiotic through fermented yam juice using Saccharomyces cerevisiae
Abstract As the demand for probiotic foods continues to increase and lactose intolerance is common, it is necessary to develop a range of non-milk probiotic beverages. The purpose of this study was to evaluate the preparation process of fermented probiotic beverages using various vegetables as raw materials, and to evaluate the chemical and organoleptic prop
Food Sci. Technol. Publicado em: 2020-03