Corrigendum to "WCN24-218 PRURITUS ASSESSMENT USING A BATTERY OF PATIENT-REPORTED OUTCOME MEASURES IN RUSSIAN PATIENTS WITH CHRONIC KIDNEY DISEASE: PSYCHOMETRIC PROPERTIES OF RUSSIAN VERSIONS AND TESTING OF THEIR USEFULNESS" [ Volume 9, Issue 4, Supplement, April 2024, Pages S52-S53].

[This corrects the article DOI: 10.1016/j.ekir.

Prevalence and Dynamics of SARS-CoV-2 Antibodies in the Population of St. Petersburg, Russia.

Background: The aim of the study was to assess the prevalence of seropositive status for severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)-IgA, -IgM, and -IgG; its dynamics in connection with restrictive measures during the coronavirus disease (COVID-19) pandemic; and the quantitative dynamics of antibody levels in the population of St. Petersburg, Russia.

Methods: From May to November 2020, a retrospective analysis of Saint Petersburg State University Hospital laboratory database was performed.

Patients receiving hemodialysis do not lose SARS-CoV-2 antibodies more rapidly than non-renal controls: a prospective cohort study.

Background: Patients with end-stage kidney disease receiving maintenance hemodialysis (HD) are at increased risk for mortality after infection with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) compared with the general population. However, it is currently unknown whether the long-term SARS-CoV-2 humoral and cellular immune responses in patients receiving HD are comparable to individuals with normal kidney function.

Method: The prospective cohort study included 24 patients treated with maintenance HD and 27 non-renal controls with confirmed history of coronavirus disease (COVID-19).

Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins.

The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer.

[Some health parameters of working population in Perm area, and objectives to health improvement for recent years].

The article covers objectives of health preservation, occupational longevity and complex development of industrial medicine in Perm area.