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FDA Authorizes Emergency Use Of Another Test For 2009 H1N1 Influenza Virus
The U.S. Food and Drug Administration announced it has issued an Emergency Use Authorization (EUA) for a another diagnostic test for the 2009 H1N1 influenza virus, whose spread has caused the virus to be characterized as a pandemic by the World Health Organization.
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Report Looks At HIV Prevalence Among Chicago Gay Men
In Chicago, 17.4 percent of gay men are estimated to be HIV-positive, compared with 1.2 percent of the general male population, according to a new report by the Chicago Public Health Department, the Chicago Sun-Times reports. The report is based on data collected from 570 Chicago men through the National HIV Behavioral Surveillance system, and found that half of the men with HIV were unaware they were infected (Thomas, 7/25). "Health officials said Friday, information in the report on HIV infection mark the first time Chicago health officials have used blood-testing to determine infection rates among men," the AP/Chicago Tribune reports. In the past, estimates have relied on interviews with gay and bisexual men, according to Christopher Brown, the Public Health Department assistant commissioner. The report also found that "black men who have sex with other men have double the HIV infection rates of white and Hispanic men," the AP/Tribune reports (7/24).
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Does Adding Simehicone To Sodium Phosphate Bowel Preparation Benefit Colonscopy
Bowel preparation has been reported inadequate in 10%-75% of colonoscopic examinations. None of the preparations reached all the requirements of safety, acceptance to patients with negligible discomfort, and rapid cleansing. Polyethyleneglycol is considered as the gold standard for colonoscopic bowel preparation (Grade IA), and aqueous sodium phosphate was an alternative regimen to PEG solution (Grade IA). This consensus also stated that adjunctive therapy, such as bisacodyl, metoclopramide, and simethicone, was shown to improve the quality of bowel preparation. Simethicone works as an adjunct to bowel preparationwith the purpose of diminishing foam formation and improving visualization during colonoscopy. However, the benefit of simethicone in improving colonic bowel preparation, however, was not explored in previous studies.
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Dietitians Of Canada Says Posting Calories And Nutrients On Menus May Help Canadians Make Healthier Food Choices

Does posting calories on restaurant menu boards help Canadians make healthier food choices and possibly prevent obesity? Dietitians of Canada says yes - providing nutrition information in restaurants, including calorie and nutrient content of food served, is one step that may help promote healthier choices. However, a review of the evidence on this issue by Dietitians of Canada (DC) underscores the fact that there are no simple solutions to the complex issue of obesity prevention; a variety of approaches are needed. One such solution is to ensure that settings in which food choices are made, including restaurants and fast-food establishments, support healthy eating. Longer term evaluation of these types of labelling initiatives are needed before we can say whether providing calorie and nutrient information in these settings will affect obesity rates. "One piece of information alone, such as calories on menus, cannot change the behaviour of a whole population but it is a step towards creating an environment that makes healthier choices easier for consumers," says Judy Sheeshka, registered dietitian and author of the evidence review titled Does Menu Labelling Make a Difference to Consumers" Choices? "At present, research studies have been conducted in simulated restaurant environments often using "mock" menus designed to include foods that are typically served in fast-food restaurants. We need more research in real-life settings and in other types of restaurants such as family-style, full service chain restaurants." The literature shows that it may take a combination of events to motivate some people to consider changing their nutrition behaviours. In addition to nutrition labelling, other factors affecting food choices in restaurants, such as taste and price, need to be considered. The review of existing evidence points to the need to include an evaluation component as an integral element of validating this public policy measure. Unanswered questions identified in the DC evidence review that point to the need for more research include: - What are the impacts of menu labelling in family-style, full-service chain restaurants? - What are the gender differences in the use of menu labelling? - How do consumers interpret and use information on menu labels? - How does posting calories on restaurant menus in the style mandated in jurisdictions around North America influence obesity rates? - What is the best labelling format to grab consumers" attention? - What impact does mandating nutrition information on restaurant menus have on menu options? - What, if any, are unintended negative effects of posting caloric information? Dietitians of Canada


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