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Y Roos

Publications and source records attributed to Y Roos.

5 recordsLinked to original sources
PubMed2005

Injection with methylprednisolone in patients with the carpal tunnel syndrome: a randomised double blind trial testing three different doses.

OBJECTIVE: To determine the efficacy of 20, 40 and 60 mg methylprednisolone injections in patients with the carpal tunnel syndrome. METHODS: Included were patients with signs and symptoms of carpal tunnel syndrome of more than 3 months duration confirmed by electrophysiological tests. Patients were in a double blind trial randomised to treatment consisting of injections proximal to the carpal tunnel with 20, 40 or 60 mg methylprednisolone. Primary outcome was improvement of symptoms requiring no further treatment. These patients were followed for one year. RESULTS: There were no significant differences in the treatment response between the three randomised groups at one-year follow-up (log rank analysis 1.51, 2 df, 0.4711). In the 20, 40 and 60 mg treatment groups, 56%, 53% and 73% of the patients respectively were free of important symptoms at six months follow-up. Of the patients treated with one or two injections 22% were finally referred to surgery within one year of the first treatment. No side effects were recorded. CONCLUSION: A single local injection of methylprednisolone 20, 40 or 60 mg results in long lasting improvement in approximately half of the patients. There is a trend in favour of the highest dose. A second injection may further reduce the number of patients requiring surgery.

Anti-Inflammatory Agents↗
PubMed2000

Antifibrinolytic treatment in subarachnoid hemorrhage: a randomized placebo-controlled trial. STAR Study Group.

OBJECTIVE: To investigate whether antifibrinolytics in combination with treatment to prevent cerebral ischemia improve outcome in patients with subarachnoid hemorrhage (SAH) in whom occlusion of the aneurysm is delayed. BACKGROUND: Antifibrinolytic treatment reduces rebleeding, but outcome does not improve because of a concurrent increase in the occurrence of cerebral ischemia. Because treatment of ischemia has improved, antifibrinolytics might now have a beneficial effect. METHODS: A prospective, double-blind, placebo-controlled multicenter clinical trial was performed. Randomized were 462 patients (229 received tranexamic acid, 233 placebo) admitted within 96 hours after onset of SAH, in whom treatment of the aneurysm was delayed beyond 48 hours after SAH. All patients were treated with calcium antagonists and hypervolemia. At 3 months, outcome was assessed with the Glasgow Outcome Scale. The occurrence of cerebral ischemia and other complications were recorded, and the effects of treatment were related to the clinical condition on admission. RESULTS: Antifibrinolytic treatment had no beneficial effect on outcome (relative risk [RR], 1.10; 95% confidence limits [CL], 0.91-1.34). Antifibrinolytics significantly reduced the occurrence of rebleeding (RR, 0.58; 95% CL, 0.42-0.80); the occurrence of ischemic and other complications was the same in the two groups. CONCLUSION: Antifibrinolytic treatment combined with treatment to prevent cerebral ischemia does not improve outcome.

Adult↗
PubMed2000

Color formation in dehydrated modified whey powder systems as affected by compression and T(g).

Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the matrix, either porous or mechanically compressed, or to storage above the T(g) of anhydrous whey systems. Sweet whey (W), reduced minerals whey (WRM), whey protein isolate (WPI), and whey protein concentrate (WPC) were stored in ovens at selected temperatures. Colorimetric measurements were performed with a spectrocolorimeter, thermal analyses (TGA) by means of a thermobalance, and glass transition temperature studies by DSC. The browning order in the vials and in the compressed systems followed the order W > WRM> WPC > WPI. k(w2), the slope of the second linear segment of the TGA curve, was related to the loss of water due to nonenzymatic browning (NEB). Browning development was in good relationship with this loss of weight. In the glassy state, the compressed systems developed higher rates of browning and weight loss (assigned to NEB reactions) than the porous systems. Reaction rates in both (porous and compressed) systems became similar as (T - T(g)) increased.

Color↗
PubMed1991

Applying state diagrams to food processing and development.

The physical state of food components affects their properties during processing, storage, and consumption. Removal of water by evaporation or by freezing often results in formation of an amorphous state (Parks et al., 1928; Troy and Sharp, 1930; Kauzmann, 1948; Bushill et al., 1965; White and Cakebread, 1966; Slade and Levine, 1991). Amorphous foods are also produced from carbohydrate melts by rapid cooling after extrusion or in the manufacturing of hard sugar candies and coatings (Herrington and Branfield, 1984). Formation of the amorphous state and its relation to equilibrium conditions are shown in Fig. 1 [see text]. The most important change, characteristic of the amorphous state, is noticed at the glass transition temperature (Tg), which involves transition from a solid "glassy" to a liquid-like "rubbery" state. The main consequence of glass transition is an increase of molecular mobility and free volume above Tg, which may result in physical and physico-chemical deteriorative changes (White and Cakebread, 1966; Slade and Levine, 1991). We have conducted studies on phase transitions of amorphous food materials and related Tg to composition, viscosity, stickiness, collapse, recrystallization, and ice formation. We have also proposed that some diffusion-limited deteriorative reactions are controlled by the physical state in the vicinity of Tg (Roos and Karel, 1990, 1991a, b, c). The results are summarized in this article, with state diagrams based on experimental and calculated data to characterize the relevant water content, temperature, and time-dependent phenomena of amorphous food components.

Crystallization↗