Hormone therapy alters the composition of the vaginal microflora in ovariectomized rats

The aim of the present study was to evaluate the alterations that may take place in the bacterial genital tract flora in the absence of ovarian hormones. The role of hormone replacement therapy was also assessed. For this purpose, various bacteria were identified from the vaginal flora of ovariectomized and sham operated female rats, following the Bergey's manual criteria. The data of this study showed that substantial differences exist in the vaginal bacterial microflora between ovariectomized and normal cyclic rats. Ovariectomy was associated with a lower total bacterial load that may be due mainly to the absence of Lactobacillus. Anaerobic bacteria were also absent. Streptococcus and Enterococcus were also not favored in an environment lacking the ovarian hormones. In contrast, C. perfringens, Bacteroides, S. epidermidis, and S. aureus were detected in high numbers in ovariectomized rats. In terms of the impact of hormone replacement therapy on vaginal flora, only estradiol (EE2) restored Lactobacillus levels in ovariectomized rats, whereas all hormonal schemes used brought Streptococcus, Clostridium lec (-), and C. perfringens, the spore and vegetative forms, close to those detected in normal cyclic female rats. In conclusion, ovarian hormones appeared to be regulatory factors that favor the presence of a broad variety of bacteria, which are members of the normal genital tract flora. On the other hand, ovariectomy modifies the vaginal microbial profile, and hormone replacement therapy based mainly on schemes containing EE2 could alleviate this disturbance.

Relative validity and utility of a short food frequency questionnaire assessing the intake of legumes in Scottish women

OBJECTIVE

To validate a five-item, semi-quantitative, short food frequency questionnaire (SFFQ) designed to estimate daily legume consumption over a week, against results obtained from 7-day food diaries (7-day FD).

DESIGN

Participants completed a 7-day FD and at the end of this period completed the SFFQ, to indicate the number of times they ate five legume-containing dishes in the previous week and what size portion of each dish they consumed. Daily legume intake (g day(-1)) was calculated for both methods and participants were classified into tertiles of intake for each method.

SUBJECTS/SETTING

Fifty-one healthy females aged 25-55 years, employed at the University of Glasgow, Scotland, UK between May 2003 and December 2004.

RESULTS

The two methods produced a similar mean intake of legumes [SFFQ: 14.8 (95% CI: 9.9-19.8) versus 7-day FD: 14.9 (95% CI: 9.3-20.6) g day(-1)] and the Pearson's correlation coefficient was 0.353 (P = 0.038). Exact agreement within tertiles and gross misclassification were 54.9% and 9.8% respectively. The weighted kappa statistic indicated fair agreement between the two methods (kappa = 0.262).

CONCLUSIONS

The SFFQ is an acceptable instrument for estimating legume consumption over a week and can be used to rank individuals according to the intake of this food group in similar nutrition intervention studies.

Differentiating between the effect of rapid dietary acculturation and the effect of living away from home for the first time, on the diets of Greek students studying in Glasgow

The diets of University students, particularly those living away from the family home, are characterised by a number of undesirable practices such as meal skipping, frequent snacking and low intakes of fruits and vegetables. This study aimed to identify the extent to which the previously reported negative changes in the eating habits of Greek students living in Glasgow were the result of rapid dietary acculturation (the 'Glasgow effect'), and the extent to which these changes were the result of living away from the family home for the first time. Using a self-administered questionnaire, we assessed the diets before and after commencing university of Greek students living in the family home (n=43) or away from home either in Greece (n=37) or in Glasgow (n=55). No significant changes were observed in the diets of students who continued to live at home after starting university. Significant changes observed only in the students living in Glasgow were decreases in consumption frequency of fresh fruits, meat and cheese, and increases in consumption of snack foods. These changes were attributed to rapid dietary acculturation. Young Greek adults faced difficulties in maintaining a traditional Mediterranean diet after leaving the family home, particularly after moving to a Northern European environment.

Eating habits of University students living at, or away from home in Greece

The aim of this study was to assess the effect of living away from, or in, the family home on the dietary habits of a group of Greek undergraduate University students. Eighty-four undergraduates at Athens Agricultural University, aged 20-24, completed a single, self-administered food habits questionnaire that asked about their current food practices and their food practices before they started University. Students living at home did not show major changes in their eating habits since starting University. Although students living away from the family home had made some positive changes, they decreased their weekly consumption of fresh fruit, cooked and raw vegetables, oily fish, seafood, pulses and olive oil, and increased their sugar, wine, alcohol and fast food intake. Between group comparisons of dietary changes showed that since starting University, students living away from home had developed more unfavourable eating habits than students living at the family home. These findings suggest that moving away from the family home and assuming responsibility for food preparation and purchasing for the first time affect dietary habits in this sample of Greek University students. Nutrition interventions in this young population should be encouraged to promote healthier diets and lifestyles, as well as adherence to the traditional Mediterranean diet.

Clinical burden of terminal phase in cancer patients

PURPOSE

Symptoms, palliative applications and terminal phase (TP) duration mainly constitute clinical burden of TP in cancer. The aim of this study was to describe palliative issues and determine factors that might influence the clinical burden during TP.

PATIENTS AND METHODS

We retrospectively studied 125 terminally ill cancer patients, of median age 70 years and ECOG performance status (PS) 4, at their TP entry, who died over a 3-year period, 90 (72%) in hospital (group 1) and 35 at home (group 2).

RESULTS

During TP, the 10 most prevalent symptoms were anorexia, pain, dyspnoea, cachexia, fever (infectious or not), constipation, ascites, agitation and vomiting. The 10 most frequent palliative applications were administration of i.v. fluids/drugs, oxygen and enemas administration, bladder catheter and central venous (CV) line care, transfusions, gastric, pleural and peritoneal fluid drainage, endoscopic or percutaneous biliary tract decompression, and radiotherapy. In total, TP represented 8% of the whole disease duration, causing 17% of admissions and 28% of hospital stay. Tumor complications and treatment toxicities caused death and shortened TP in 70% of the cases, more frequently in group 1 (p=0.027). Long disease active phase (AP) duration (from initial diagnosis of cancer to TP entry) predicted PS<4 at TP entry (p=0.008). Predictors of TP duration were AP duration (p=0.010), PS <4 (p=0.000) and number of clinical features (p=0.012).

CONCLUSION

TP represents a small percentage of patients' total disease duration, but it constitutes a considerable part of the entire hospital patients' in-stay and professional practice. PS at TP entry predicted TP duration. AP influenced PS at TP entry and predicted TP duration. AP is an easily measurable clinical parameter and may be considered as an additional prognostic factor of TP duration.

Process evaluation of an innovative healthy eating website promoting the Mediterranean diet

The Internet offers a promising medium for delivering nutrition education. This study aimed to evaluate user perceptions and usage patterns of an innovative healthy eating website promoting the Mediterranean diet. The website was evaluated over a 6-month period by female employees of University of Glasgow, aged 25-55 years. User satisfaction with the website was evaluated using a triangulation approach, including website visit counts, questionnaires (31 participants) and focus group interviews (18 participants). Although login frequency decreased over the 6-month study, questionnaires revealed that most sections of the website were viewed as being very helpful and the majority of participants perceived the overall website to be extremely interesting, informative, novel, trustworthy, easy to understand, useful, user-friendly, attractive and encouraging. The recipes section was the most visited and lack of time was the main barrier to using the website on a weekly basis, as recommended. The results of the questionnaires were confirmed by measures of website usage and the feedback provided by the focus group interviews. Several features that would improve the website, such as increased interactivity, nutritional analysis and fruit and vegetable serving content of recipes and more regular updates, were identified from the interviews and will inform future refinements of the website.

The Mediterranean eating in Scotland experience project: evaluation of an Internet-based intervention promoting the Mediterranean diet

A 6-month intervention study with a quasi-experimental design was conducted to evaluate the effectiveness of an Internet-based, stepwise, tailored-feedback intervention promoting four key components of the Mediterranean diet. Fifty-three (intervention group) and nineteen (control group) healthy females were recruited from the Universities of Glasgow and Glasgow Caledonian, Scotland, respectively. Participants in the intervention group received tailored dietary and psychosocial feedback and Internet nutrition education over a 6-month period, while participants in the control group were provided with minimal dietary feedback and general healthy-eating brochures. Internet education was provided via an innovative Mediterranean Eating Website. Dietary changes were assessed with 7 d estimated food diaries at baseline and 6 months, and data were analysed to calculate the Mediterranean Diet Score, a composite score based on the consumption of eight components of the traditional Mediterranean diet. The 'intention-to-treat' analyses showed that, at 6 months, participants in the intervention group had significantly increased their intake of vegetables, fruits and legumes, as well as the MUFA:saturated fatty acid ratio in their diet, and had significantly increased plasma HDL-cholesterol levels and a reduced ratio of total:HDL-cholesterol. Participants in the control group increased their intake of legumes but showed no other favourable significant changes compared with baseline. This Internet-based, tailored-feedback intervention promoting components of the Mediterranean diet holds promise in encouraging a greater consumption of plant foods, as well as increasing monounsaturated fat and decreasing saturated fat in the Scottish diet; it also shows that the Mediterranean diet can be adopted by healthy individuals in northern European countries.

The impact on eating habits of temporary translocation from a Mediterranean to a Northern European environment

OBJECTIVE

To assess the effect of temporary translocation from a Mediterranean to a Northern European environment on the eating habits of a group of foreign students.

DESIGN

Cross-sectional survey of eating habits before and after moving from Greece to Glasgow, Scotland.

SETTING

University of Glasgow.

SUBJECTS

Eighty post-graduate Greek students.

INTERVENTIONS

A self-administered questionnaire comprising of three major sections: (1) general eating habits; (2) frequency of eating selected food items; (3) opinion of food availability in Glasgow.

RESULTS

After moving to Glasgow, significant decreases were reported in the frequency of consuming fresh fruit, raw vegetables, fish, legumes, meat, poultry and fresh fruit juice. The frequency of eating biscuits, savoury snacks, soft/fizzy drinks, alcoholic drinks and mayonnaise, dips and sauces increased. The estimated median daily consumption of fruit and vegetables decreased from 363 g in Greece to just 124 g in Glasgow, well below the Scottish and WHO dietary target of 400 g/day. The main perceived barriers to maintaining customary eating habits were the price of food, the lack of familiar tastes, the greater availability of convenience food and the limited variety of food available in Glasgow, when compared to Greece.

CONCLUSIONS

These findings highlight the difficulties that migrant populations face in retaining traditional, often healthier, eating habits when migrating to a foreign country. Barriers of high cost, limited availability and poor quality of familiar foods, need to be addressed in order for migrants to maintain their customary eating patterns. Furthermore, these barriers need to be addressed before nutritionists can expect to see the widespread adoption of the Mediterranean diet by Western populations less familiar with this eating pattern.

A cross-cultural comparison of attitudes toward persons with disabilities: Greeks and Greek-Americans

The present study compares the attitudes of 101 Greeks and 98 Greek-Americans toward persons with disabilities. The Attitudes Toward Disabled Persons Scale was used to assess subjects' attitudes. Religiosity, education, and amount and type of contact with persons with disabilities were also measured. Analyses indicated that ethnicity accounted for a significant portion (28%) of the variance, with more positive attitudes among Greek-Americans. Also, opportunity to work with persons with disabilities accounted for 3% of the variance. The other variables did not significantly affect attitudes.