Reduced fitness and physical functioning are long-term sequelae after curative treatment for esophageal cancer: a matched control study

2017 ◽  
Vol 30 (8) ◽  
pp. 1-7 ◽  
Author(s):  
J. A. Gannon ◽  
E. M. Guinan ◽  
S. L. Doyle ◽  
P. Beddy ◽  
J. V. Reynolds ◽  
...  
2019 ◽  
Vol 3 (8) ◽  
pp. 1541-1544 ◽  
Author(s):  
Peter R van Dijk ◽  
Susan J J Logtenberg ◽  
Femke Waanders ◽  
Klaas H Groenier ◽  
Harry van Goor ◽  
...  

Abstract The increased prevalence of vitamin D [25(OH)D] deficiency in type 1 diabetes mellitus (T1DM) may be related to low insulin levels in the hepatic portal venous system. In this prospective matched-control study, we demonstrate that long-term intraperitoneal insulin does not influence 25(OH)D concentrations in patients with T1DM as compared with subcutaneous insulin administration.


2015 ◽  
Vol 26 (2) ◽  
pp. 350-360 ◽  
Author(s):  
Andréanne Michaud ◽  
Geneviève B. Marchand ◽  
Mélanie Nadeau ◽  
Stéfane Lebel ◽  
Frédéric-Simon Hould ◽  
...  

2010 ◽  
Vol 140 (4) ◽  
pp. 777-783 ◽  
Author(s):  
Ewout F.W. Courrech Staal ◽  
Johanna W. van Sandick ◽  
Harm van Tinteren ◽  
Annemieke Cats ◽  
Neil K. Aaronson

2019 ◽  
Vol 47 (8) ◽  
pp. 3841-3849
Author(s):  
Lin Zhao ◽  
Yu-Chen Li ◽  
Jiang-Ping Wu ◽  
Yan-Jie Zhao ◽  
Rui-Bin Wang ◽  
...  

Objective This study aimed to investigate the association between the consumption of salted meat and salted fat and esophageal cancer risk among individuals with normal esophageal mucosa or esophagitis. Methods This case-control study enrolled 216 individuals from Yanting County. Information on the consumption of salted meat and salted fat was collected using a food-frequency questionnaire validated among Yanting people. Results Higher intake frequencies (≥once a week) of salted meat and salted fat were associated with 2.40-fold and 7.37-fold increased risks of esophageal cancer among individuals with normal esophageal mucosa, while long-term intakes (≥6 months) increased the risks by 6.87-fold and 85.45-fold, respectively. Similarly, the odds ratios (ORs) of patients with esophagitis developing esophageal cancer from frequent intakes of salted meat and salted fat were 6.48 and 5.05, respectively, and the ORs associated with long-term intakes were 44.38 and 74.90, respectively. Conclusions Frequent and long-term consumption of salted meat and salted fat could increase the risk of esophageal cancer in individuals from Yanting with normal esophageal mucosa or esophagitis. Efforts should thus be made to reduce the consumption of these foods among people in this region.


2018 ◽  
Vol 69 (6) ◽  
pp. 327-334
Author(s):  
Takashi Matsumoto ◽  
Naoya Yoshida ◽  
Yoshifumi Baba ◽  
Yohei Nagai ◽  
Hideo Baba

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