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| 1 | Four-year follow-up of endoscopic gastroplication for the treatment of gastroesophageal reflux disease显示文摘AIM:To evaluate the long-term effect of Endocinch treatment for gastroesophageal reflux disease(GERD).METHODS:After unblinding and crossover,50 patients(32 males,18 females; mean age 46 years) with pH-proven chronic GERD were recruited from an initial randomized,placebo-controlled,single-center study,and included in the present prospective open-label follow-up study.Initially,three gastroplications using the Endocinch device were placed under deep sedation in a standardized manner.Optional retreatment was offered in the first year with 1 or 2 extra gastroplications.At baseline,3 mo after(re) treatment and yearly proton pump inhibitor(PPI) use,GERD symptoms,quality of life(QoL) scores,adverse events and treatment failures(defined as:patients using > 50% of their baseline PPI dose or receiving alternative antireflux therapy) were assessed.Intention-to-treat analysis was performed.RESULTS:Median follow-up was 48 mo [interquartile range(IQR):38-52].Three patients were lost to follow-up.In 44% of patients retreatment was done after a median of 4 mo(IQR:3-8).No serious adverse events occurred.At the end of follow-up,symptom scores and4 out of 6 QoL subscales were improved(all P < 0.01compared to baseline).However,80% of patients required PPIs for their GERD symptoms.Ultimately,64% of patients were classified as treatment failures.In 60% a post-procedural endoscopy was carried out,of which in 16% reflux esophagitis was diagnosed.CONCLUSION:In the 4-year follow-up period,the subset of GERD patients that benefit from endoscopic gastroplication kept declining gradually,nearly half opted for retreatment and 80% required PPIs eventually. | Matthijs P Schwartz J Rieneke C Schreinemakers André J P M Smout | 2013 | World Journal of Gastrointestinal Pharmacology and Therapeutics2013，4，4： | 4 |
| 2 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘 | SILA D N DOUNGLA E SMOUT C VAN LOEY A | 2006 | Journal of Agricultural and Food Chemistry2006，54，22： | 1 |
| 3 | Prognostic models of abdominal wound dehiscence after laparotomy 显示文摘 | Webster C Neumayer L Smout R | 2003 | J Surg Res2003，109，2： | 1 |
| 4 | Pectin fraction interconversions:insight into understanding texture evolution of thermally processed carrots显示文摘 | SILA D N DOUNGLA E SMOUT C | | 0，，22： | 1 |
| 5 | From time temperature integrator kinetics to time temperature integrator tol- erance levels : heat-treated milk 显示文摘 | CLAEYS W L SMOUT C VAN LOEY A M | 2004 | Biotechnology Progress2004，20，1： | 1 |
| 6 | Non-enzymatic depolymerization of carrot pectin:toward a better understanding of carrot texture during thermal processing显示文摘 | SILA D N SMOUT C ELLIOT F | | 0，，01： | 1 |
| 7 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘 | Sila DN Doungla E Smout C | 2006 | J Agr Food Chem2006，54，22： | 1 |
| 8 | Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots 显示文摘 | Sila D N Doungla E Smout C | 2006 | Journal of Agricultural and Food Chemistry2006，54，22： | 1 |
| 9 | Implementing integrated oceans management: Australia's south east regional marine plan (SERMP) and Canada' s eastern Scotian shelf integrated management (ESSIM) initiative显示文摘 | FOSTER E HAWARD M SMOUT S C | 2005 | Marine Policy2005，29，5： | 1 |
| 10 | Effects of High - Pressure Pretreatment and Calcium Soaking on the Texture Degra- dation Kinetics of Carrots during Thermal Processing 显示文摘 | Sila D N Smout C Vu T | 2004 | Journal of food science2004，69，5： | 1 |
| 11 | The proper use of governance in inter- national relations显示文摘 | Smouts M C | 1998 | International Social Science Journal1998，50，155： | 1 |
| 12 | Combined thermal and high pressure effect on carrot peetinmethylesterase stability and catalytic activity 显示文摘 | SILA D SMOUT C SATARA Y | 2007 | Journal of Food Engineering2007，78，3： | 1 |
| 13 | Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing显示文摘 | Sila D Smout C Vu S | 2005 | Food Engineering and Physical Properties2005，70，： | 1 |
| 14 | Effect of temperature and pressure on the activity of purified polygalacturenase in the presence of pectins with different patterns of methyl esterification显示文摘 | I Verlent C Smout | 2005 | Innorative Food Science and Emerging Technologies2005，，6： | 1 |
| 15 | Pectin fraction in- terconversions: insight into understanding texture evolu- tion of thermally processed carrots 显示文摘 | Sila D N Doungla E Smout C | 2006 | Journal of Agri- cultural and Food Chemistry2006，54，22： | 1 |
| 16 | Non-enzymatic depo- lymerization of carrot pectin: Toward a better understand- ing of carrot texture during thermal processing显示文摘 | Sila D N Smout C Elliot F | 2006 | Jour- nal of Food Science2006，71，1： | 1 |
| 17 | Effects of high pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing显示文摘 | Sila D N Smout C Vu T S | 2004 | J Food Sci2004，69，5： | 1 |
| 18 | The proper use of governance in international relations 显示文摘 | Smouts M C | 1998 | International Social Sci- ence Journal1998，50，155： | 1 |
| 19 | Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots显示文摘 | Smout C Sila DN Vu TS | 2005 | J Food Eng2005，67，4： | 1 |
| 20 | Influence of pretreatment conditions on the texture and cell wall components of carrots during thermal processing显示文摘 | Sila DN Smout C Vu ST | 2005 | J Food Sci2005，70，2： | 1 |
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