| 1 | Incidence and management of colonoscopic perforations: 8 years' experience显示文摘瞄准:与诊断、治疗学的 colonoscopies 考察一个主要医药教学中心的经验并且估计相关结肠的穿孔的发生和管理。方法:所有 colonoscopies 在 1994 年 1 月之间表现了, 2001 年 12 月被学习。病人, colonoscopic 报告和过程相关的复杂并发症上的数据从部的计算机化的数据库被收集。有柱子的病人的医药记录程序的结肠的穿孔被考察。结果:120067 colonoscopies 的一个总数在学习的 8 年期间被执行。七个 colonoscopic 穿孔(4 女性, 3 男性) 被诊断(0.058%) 。五发生了在期间诊断并且二在治疗学的结肠镜检查期间。六在结肠镜检查以后被怀疑在期间或立即。除了都,一有弥漫的温柔的符号并且经历了立即的操作,主要修理在 4 个病人做。没有死亡被报导。结论:穿孔率在结肠镜检查期间是低的。不过,它是严肃的复杂并发症和它的早识别,治疗是必要的优化结果。在有早起作用的弥漫的腹膜炎的病人,干预使主要修理成为一种安全选择。 | Hagit Tulchinsky Osnat Madhala-Givon Nir Wasserberg Shiomo Lelcuk Yaron Niv | 2006 | World Journal of Gastroenterology2006，12，26： | 6 |
| 7 | Diet of patients after pouch surgery may affect pouch inflammation显示文摘AIM:To investigate the diet of pouch patients compared to healthy controls,and to correlate pouch patients’diet with disease behavior.METHODS:Pouch patients were recruited and prospectively followed-up at the Comprehensive Pouch Clinic at the Tel Aviv Sourasky Medical Center.Pouch behavior was determined based on clinical,endoscopic and histological criteria.Healthy age-and sex-matched volunteers were selected from the'MABAT'Israeli Nutrition and Public Health Governmental Study and served as the control group.All the participants completed a 106-item food frequency questionnaire categorized into food groups and nutritional values based on those used in the United States Department of Agriculture food pyramid and the Israeli food pyramid.Data on Dietary behavior,food avoidance,the use of nutritional supplements,physical activity,smoking habits,and body-mass index(BMI)were also obtained.Pouch patients who had familial adenomatous polyposis(n=3),irritable pouch syndrome(n=4),or patients whose pouch surgery took place less than one year previously(n=5)were excluded from analysis.RESULTS:The pouch patients(n=80)consumed significantly more from the bakery products food group(1.2±1.4 servings/d vs 0.6±1.1 servings/d,P<0.05)and as twice as many servings from the oils and fats(4.8±3.4 servings/d vs 2.4±2 servings/d,P<0.05),and the nuts and seeds food group(0.3±0.6 servings/d vs 0.1±0.4 servings/d,P<0.05)compared to the controls(n=80).The pouch patients consumed significantly more total fat(97.6±40.5 g/d vs 84.4±39 g/d,P<0.05)and fat components[monounsaturated fatty acids(38.4±16.4 g/d vs 30±14 g/d,P<0.001),and saturated fatty acids(30±15.5 g/d vs 28±14.1 g/d,P<0.00)]than the controls.In contrast,the pouch patients consumed significantly fewer carbohydrates(305.5±141.4 g/d vs 369±215.2 g/d,P=0.03),sugars(124±76.2 g/d vs 157.5±90.4 g/d,P=0.01),theobromine(77.8±100 mg/d vs 236.6±244.5 mg/d,P<0.00),retinol(474.4±337.1μg/d vs 832.4±609.6μg/d,P<0.001)and dietary fibers(26.2±15.4 g/d vs 30.7±14 g/d,P=0.05)than the controls.Comparisons of the food consumption of the patients without(n=23)and with pouchitis(n=45)showed that the former consumed twice as many fruit servings as the latter(3.6±4.1 servings/d vs 1.8±1.7 servings/d,respectively,P<0.05).In addition,the pouchitis patients consumed significantly fewer liposoluble antioxidants,such as cryptoxanthin(399±485μg/d vs 890.1±1296.8μg/d,P<0.05)and lycopene(6533.1±6065.7μg/d vs 10725.7±10065.9μg/d,P<0.05),and less vitamin A(893.3±516μg/d vs1237.5±728μg/d,P<0.05)and vitamin C(153.3±130 mg/d vs 285.3±326.3 mg/d,P<0.05)than the patients without pouchitis.The mean BMI of the pouchitis patients was significantly lower than the BMI of the patients with a normal pouch:22.6±3.2 vs 27±4.9(P<0.001).CONCLUSION:Decreased consumption of antioxidants by patients with pouchitis may expose them to the effects of inflammatory and oxidative stress and contribute to the development of pouchitis. | Orit Ianco Hagit Tulchinsky Michal Lusthaus Amos Ofer Erwin Santo Nachum Vaisman Iris Dotan | 2013 | World Journal of Gastroenterology2013，19，38： | 0 |
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