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BackgroundAlthough an elevated hemoglobin A1c (HbAc1) level is an independent predictor of worse survival in patients with both digestive cancer and diabetes mellitus, its relationship to short-term prognosis in these patients has not been addressed. This study assessed this relationship in gastrointestinal cancer (GIC) patients with type 2 diabetes mellitus (T2DM).MethodsA retrospective review of patients with GIC with or without T2DM from 2004 to 2014 was performed. Patients with T2DM were grouped according to HbA1c level, either normal (mean < 7.0%) or elevated (mean ≥ 7.0%). Age- and sex-matched GIC patients without T2DM served as controls.ResultsOne hundred and eighteen patients aged 33 - 81 years with T2DM met the study eligibility criteria; 51 were in the normal HbA1c group, and 67 were in the elevated HbA1c group. The 91 patients in the non-T2DM group were randomly selected and matched to the T2DM group in terms of admittance date, age, and sex. There was a trend toward a higher 180-day mortality rate in the T2DM group compared with the non-T2DM group (15.3% vs. 7.7%, P = 0.095) and in the elevated HbA1c group compared with the normal HbA1c group (19.4% vs. 9.8%, P = 0.151); however, the differences were not significant. The duration of the hospital stay was longer in patients with T2DM than in those without T2DM (13.2 vs. 8.9 days, P < 0.05) and in patients with elevated versus normal HbA1c levels (14.5 vs. 11.4 days, P < 0.05). Diabetic GIC patients with elevated HbA1c levels had significantly more total postoperative complications than those with normal HbA1c levels (25.4% vs. 9.8%, P < 0.05). In multivariate regression analyses, short-term adverse outcomes were strongly associated with elevated HbA1c levels (odds ratio (OR): 5.276; 95% confidence level (CI): 1.73 - 16.095; P < 0.05) and no strict antidiabetic treatment (OR: 7.65; 95% CI: 2.49 - 23.54; P < 0.001).ConclusionAn elevated level of HbA1c significantly correlated with and was an independent predictor of short-term adverse outcomes in GIC patients with T2DM.

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Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%kappa-carrageenan, 4% SSPS-fortified pudding with 0.1%kappa-carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application: Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses.

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Abstract. Azam MS, Rahman MRT, Lou Z, Tang Y, Raqib SM, Jothi JS. 2014. Advancements and application of immunosensors in the analysis of food contaminants. Nusantara . Immunosensors are affinity ligand-based biosensor solid-state devices in which the immunochemical reaction is coupled to a transducer. The fundamental basis of all immunosensors is the specificity of the molecular recognition of antigens by antibodies to form a stable complex. This is similar to the immunoassay methodology. Immunosensors can be categorized based on the detection principle applied. The main developments are electrochemical, optical, and microgravimetric immunosensors. In contrast to immunoassay, modern transducer technology enables the label-free detection and quantification of the immune complex. The analysis of trace substances in environmental science, pharmaceutical and food industries is a challenge since many of these applications demand a continuous monitoring mode. The use of immunosensors in these applications is most appropriate. Food chemists should take advantage of immunosensors in food and clinical diagnostics. There are many recent developments in the immunosensor field which have potential impacts. The future role of this technique in intra-laboratory, as well as bedside testing, will become even more important as the food laboratory is faced with increasing pressure to contain costs. Objective of this paper is to give a general overview of the possible application of immunosensors to the food analysis field.