Levetiracetam in spinal cord injury pain: a randomized controlled trial

Udgivelsesdato: 2009-Jun-9Study design:A randomized, double-blind, placebo-controlled, crossover, multicenter trial. A 1-week baseline period was followed by two treatment periods of 5 weeks duration with levetiracetam increased from 500 mg b.i.d. to a maximum of 1500 mg b.i.d. separated by a 1-week washout period.Objectives:The objective of the study was primarily to evaluate the efficacy of the anticonvulsant levetiracetam in patients with spinal cord injury (SCI) at- and below-level pain and secondarily to evaluate the effect on spasm severity.Setting:Outpatients at two spinal cord units and a pain center.Methods:Patients were allowed to continue their usual pain treatment at a constant dose. The primary outcome measure was the change in median daily pain score (on a 0-10 point numeric rating scale) from 1-week baseline period to the last week of each treatment period. Secondary outcome measures included pain relief of at- and below-level pain, allodynia, spasms and spasticity.Results:A total of 36 patients with SCI at- and or below-level pain were enrolled. Of these, 24 patients completed the trial. We found no effect of levetiracetam on the primary (P=0.46) or any of the secondary outcome measures. Only two patients continued levetiracetam treatment following the trial, and one patient was still in levetiracetam treatment at the 6-month follow-up. Levetiracetam was generally well tolerated with no serious adverse events.Conclusions:Levetiracetam does not relieve neuropathic pain or spasm severity following spinal cord injury.Spinal Cord advance online publication, 9 June 2009; doi:10.1038/sc.2009.55

Marbling Texture Does Not Affect Consumer Preference of Beef Strip Loin Steaks

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results in a loss of possible premiums for producers and packers. There is very little research evaluating marbling texture and its effect on palatability and eating experience

Coarse Marbled Beef is Juicier and More Flavorful Than Fine or Medium Marbled Beef

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective of the study was to evaluate the effects of marbling texture on trained sensory panel ratings of beef strip loin steaks of varying USDA quality grades and marbling textures

Counting on the mental number line to make a move: sensorimotor ('pen') control and numerical processing

Mathematics is often conducted with a writing implement. But is there a relationship between numerical processing and sensorimotor ‘pen’ control? We asked participants to move a stylus so it crossed an unmarked line at a location specified by a symbolic number (1–9), where number colour indicated whether the line ran left–right (‘normal’) or vice versa (‘reversed’). The task could be simplified through the use of a ‘mental number line’ (MNL). Many modern societies use number lines in mathematical education and the brain’s representation of number appears to follow a culturally determined spatial organisation (so better task performance is associated with this culturally normal orientation—the MNL effect). Participants (counter-balanced) completed two consistent blocks of trials, ‘normal’ and ‘reversed’, followed by a mixed block where line direction varied randomly. Experiment 1 established that the MNL effect was robust, and showed that the cognitive load associated with reversing the MNL not only affected response selection but also the actual movement execution (indexed by duration) within the mixed trials. Experiment 2 showed that an individual’s motor abilities predicted performance in the difficult (mixed) condition but not the easier blocks. These results suggest that numerical processing is not isolated from motor capabilities—a finding with applied consequences

Angus Ground Beef Has Higher Overall Consumer Acceptability than Grass-Fed Ground Beef

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found in a grain based diet. Additionally, grass-fed ground beef contains three times more omega-3 fatty acids than traditional grain-fed ground beef; however, there is no evidence to support that grass-fed ground beef is a healthier choice for consumers than traditional ground beef (Smith, 2013). Several studies have looked at the flavor profile between grass-fed and grain-fed beef in order to identify whether the omega-3 fatty acids found in grass-fed ground beef play a key role on consumer flavor acceptability. A high content of omega-3 fatty acids accelerates oxidization of meat, and consequently causes potential adverse effects on meat palatability traits. Consumer sensory evaluation was conducted to evaluate consumer palatability ratings of grass-fed ground beef in comparison to Angus and commodity ground beef

Enhancement Increases Consumer Acceptability of Beef Strip Loin Steaks

Juiciness, tenderness, and flavor have been well documented as the primary drivers for beef eating satisfaction and are large contributors to consumer purchasing decisions. Increased marbling, and therefore increased quality grade, in beef products has been the industry tool for predicting eating experience. In order to increase consumer eating satisfaction, the pork industry has implemented widespread use of enhancement technology in fresh pork products to allow products to remain juicy and tender, despite potential overcooking. Using this enhancement technology in the beef industry could allow lower quality beef (USDA Select and lower) to provide better eating experiences for consumers. A recent study by Woolley (2014) found enhancement decreased the percentage of USDA Select steaks rated unacceptable from more than 40% to less than 5%; however, no research exists that determines if enhancement increases palatability independent of marbling score. Therefore, objectives of this study were to evaluate consumer acceptability of enhanced beef strip loin steaks and to determine if enhancement provides an additive effect to marbling for palatability characteristics

Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks

Objective: Determine the effects of marbling texture and meat quality on muscle fiber type and size. Study Description: Top Choice, Low Choice, and Select beef strip loins (n = 117; 39/grade) were visually categorized into fine, medium, or coarse marbling textures. The strip loins were fabricated into 1-inch steaks. The second steak was used for histology analysis. From each steak four marbling flecks and their surrounding tissue were collected. For each marbling fleck, 1 cryosection was collected for immunohistochemical analysis to determine muscle fiber characteristics. The Bottom Line: These results reveal marbling texture did not impact muscle fiber cross-sectional area. Any potential difference in tenderness with varying marbling texture is not due to muscle fiber cross-sectional area or fiber type

Muscle Source Influences Ground Beef Quality

Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture attributes, fatty acid composition, and volatile com- pound profile. Ground products were derived from beef chuck shoulder clods, chuck boneless short ribs, whole briskets, loin tenderloin tips, loin top sirloin caps, round sirloin tip knuckles, and 81:19 chuck-sourced trimmings. Each grind type was formulated to a target fat percent of 15%. Proximate analysis determined actual fat content to range from 12.0% to 19.5%. Percent fat was tested as a covariate and included in model statements when significant. Sirloin caps, brisket, and 81:19 chuck each had greater beefy/brothy ratings compared with shoulder clods and tenderloins (P < 0.05). Tenderloin grinds also had lower browned/grilled, buttery/beef fat attributes compared to all others (P < 0.05). Additionally, tenderloins had greater sour/acidic flavor compared to all others (P < 0.05). Oleic acid (C18:1 cis-9) percent was lower in tenderloin compared to all others (P < 0.05). Percent C18:1 cis-9 of 81:19 chuck was comparable with short rib and sirloin cap grinds (P > 0.05) but lower than shoulder clods, brisket, and knuckles (P < 0.05). Tenderloin grinds had the greatest percent of stearic acid (C18:0) compared to all others (P < 0.05). Tenderloin grinds also expressed the greatest content of 1-hexanol, hexanal, acetic acid, and 3-methylbutanal (P < 0.05). Methional content was greater from 81:19 chuck compared to all others (P < 0.05). Likewise, the knuckle had greater dimethyl sulfide compared to all other grinds (P < 0.05). Interestingly, short rib grinds frequently had the lowest (P < 0.05) or were comparable (P > 0.05) with other grinds low in the quantity of multiple volatile compounds. The results of this study imply that muscle source influences flavor and flavor-related compounds of ground beef. Therefore, processors and retailers may manage muscle sources and thus ground beef flavor through subprimal selection

Marbling Texture Has No Effect on Collagen Characteristics

Objective: The objective of this study was to determine the effects of marbling texture on collagen traits and adipocyte cross-sectional area. Study Description: Beef strip loins (n = 117) from three U.S. Department of Agriculture quality grades (Top Choice, Low Choice, and Select) with three marbling textures (fine, medium, and coarse) were selected using visual appraisal. Strip loins were taken to the Kansas State University meat laboratory, Manhattan, KS, fabricated into 1-in steaks, vacuum packaged, and aged for 21 days at 40°F. Following aging, steaks were analyzed for collagen and adipocyte staining, imaging, and peak thermal transition temperature. The Bottom Line: These results indicate that marbling texture has no effect on collagen traits and any potential tenderness differences among beef varying in marbling texture are not related to these traits

Validity and reliability of the Arabic version of Activities of Daily Living (ADL)

Background. The Activity of Daily Living (ADL) is an instrument that screens elderly respondents for physical functioning and assesses whether they are dependent or independent in their daily activities. This study demonstrates a translation procedure and obtains the reliability and validity of a translated, Arabic ADL. Methods. The ADL was translated to Arabic through a forward translation method followed by a committee-consensual approach. The ADL and the Arabic Mini-Mental State Examination (AMMSE) were administered to an opportunistic sample of 354 Lebanese elderly living in nursing homes who did not have dementia. Results. Reliability split half measures, sensitivity, and negative predictive values were high across all dimensions of the ADL with the exception of feeding. There were non-significant differences on the scored ADL between the three age groups: young age, middle age and older old. In addition, a non-significant difference was found on the scored ADL between the high and low AMMSE scores. Conclusion. Overall, the translated ADL was consistent and valid measure for assessing daily activities in elderly nursing home residents. As it is quick and easy to use, the ADL in Arabic could help caregivers and doctors to prescribe appropriate physical exercise for elderly Arabic speaking patients