RESUMO
The giant cell tumor of the bone is a neoplastic low grade lesion that usually appears in the epiphyseal or metaphyseal region of the long bones. The lesion is usually solitary and becomes symptomatic when a considerable proportion of the bone has been destroyed. It is thought to represent approximately 19% of the benign bone tumors and 9% of all the primary bone tumors, according to a review by Schajowicz. The treatment of the giant cell tumor is controversial and the literature is confusing. The giant cell tumor is located mainly in the hand. Its potential aggressiveness makes us consider it in the differential diagnosis of the tumor lesions affecting the hand. The proposed treatment should try to preserve function to the extent possible but, at the same time, it needs to be radical enough to prevent a possible relapse. The purpose of this research work is to describe our experience with the treatment of the giant cell tumor in three cases that presented as a lytic, expansive lesion affecting the bones of the hand. They were treated with tumor resection and a bone graft to fill the defect. All three patients had a favorable course.
Assuntos
Neoplasias Ósseas/cirurgia , Falanges dos Dedos da Mão , Tumor de Células Gigantes do Osso/cirurgia , Adolescente , Adulto , Feminino , Humanos , Masculino , Procedimentos de Cirurgia PlásticaRESUMO
Nutritionally enhanced beans (NEB) with more Fe and Zn than conventional beans (CB) and nutritionally enhanced maize (NEM) with more tryptophan and lysine than conventional maize (CM) were developed as part of a crop-biofortification strategy to improve human nutrition. Proxy measures were used to assess Fe and Zn bioavailability and protein digestibility of a bean recipe (fríjol sancochado) and a maize-milk recipe (mazamorra) prepared with enhanced or conventional crops in Colombia. Fe concentration was similar in the cooked NEB and CB and in NEM and CM (P> or = 0.05); in vitro Fe dialyzability was similar in cooked NEB (9.52%) and CB (9.72%) and greater for NEM (37.01%) than CM (32.24%). Zn concentration was higher in the uncooked and cooked NEB than in the CB (P < 0.05); phytate: Zn molar ratios were high in cooked NEB (36: 1) and CB (47: 1), suggesting low Zn bioavailability, and not different from each other (P = 0.07). There were no differences in Zn concentration or phytate: Zn molar ratio in the maize recipes. Nitrogen, tryptophan, and lysine concentrations were higher in the cooked NEM than CM; nitrogen was higher in the cooked NEB than CB (P < 0.05). In vitro protein digestibility was comparable (82% to 83%) for NEM and CM and higher for NEB (84%) than for CB (82%). The higher nutrient concentrations + similar bioavailability (protein in NEM, Zn in NEB), same nutrient concentrations + higher bioavailability (Fe in NEM) or higher nutrient concentrations + higher bioavailability (protein in NEB) can translate into more nutrients absorbed and utilized by the body.