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Abstract: Objective: Craniofacial malformations comprise diverse diagnoses, implying a wide range of morbidity and disability among populations. Our aim was to study them as a group and describe their epidemiological factors inside a population as well as finding common risk factors for their presentation in Colombia. Methods: We conducted a case–control study in several Colombian hospitals participating in the ECLAMC (Spanish acronym for Latin-American Collaborative Study of Congenital Malformations) program. For the analysis we included 374 cases of isolated malformations and 728 controls, out of 44,701 births. Results: A rate of 83.67 cases per 10,000 births was found for craniofacial malformations as a group, with an overall sex ratio of 1. We found predominance for their presentation on the right side. As main associations we obtained a positive family history of another craniofacial malformation (OR: 3.10 CI 95% [2.24–4.30]), particularly preauricular tags (OR 52.36 CI 95% [12.62–217.16]), preauricular pits (OR: 36.35 CI 95% [4.82–274.27]) and cleft lip with or without palate (OR: 2.50 CI 95% [1.07–5.84]). Medication use during pregnancy was also linked to malformations (OR: 2.00 CI 95% [1.38–2.89]). Specific agents such as ferrous sulfate (OR: 1.46 CI 95% [1.13–1.89]), folic acid (OR: 1.35 CI 95% [1.02–1.79]) and nifedipine (OR: 2.88 CI 95% [1.22–6.79]) also showed a significant correlation. Maternal alcohol use was also identified as a possible risk factor (OR: 2.45 CI 95% [1.39–4.29]). Conclusions: Craniofacial malformations are frequently encountered among the group of congenital defects. When they present in an isolated fashion, familial history is an important risk factor, although some prenatal factors such as alcohol and some medications may have influence over their prevalence. [Copyright &y& Elsevier]

This study is focused in the sensory evaluation and some physicochemical properties like pH and acidity in dough bread and baked product, when lactic acid bacteria (LAB): Lactobacillus plantarum and Lactobacillus brevis (separated and combined), are introduced with the yeast Saccharomyces cerevisae in the manufacture. In this case, bacteria were isolated in the Universidad Nacional de Colombia. The main goal of this study is to appoint if Colombian wild LAB presence produces differences in the final volume, sensory perception, pH, acidity and texture of baked bread. This results show that this LAB reduce pH and increase acidity of bread dough, change the sensory characteristics of bread, basically flavor and texture, and increase the final volume of the baked bread. [ABSTRACT FROM AUTHOR]