Using Large Language Models to Retrieve Critical Data from Clinical Processes and Business Rules.

Current clinical care relies heavily on complex, rule-based systems for tasks like diagnosis and treatment. However, these systems can be cumbersome and require constant updates. This study explores the potential of the large language model (LLM), LLaMA 2, to address these limitations.

Artificial intelligence in clinical settings: a systematic review of its role in language translation and interpretation.

Background: Addressing language barriers through accurate interpretation is crucial for providing quality care and establishing trust. While the ability of artificial intelligence (AI) to translate medical documentation has been studied, its role for patient-provider communication is less explored. This review evaluates AI's effectiveness in clinical translation by assessing accuracy, usability, satisfaction, and feedback on its use.

Impact of Demographics and Psychological Factors on Three-Day Postoperative Pain Perception Following Hand Surgery.

Effective pain management is crucial for both comfort and outcomes, yet predicting and managing this pain is difficult. This study aimed to analyze postoperative pain in patients undergoing hand surgery at the Mayo Clinic Florida, examining how patient characteristics and anxiety affect pain outcomes. We conducted a single-arm clinical trial at Mayo Clinic Florida, recruiting patients undergoing hand surgery.

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties.

Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts.