Imaging-based method to quantify left ventricular diastolic pressures.

Aim: To establish an imaging-based method to quantify left ventricular (LV) diastolic pressures.

Methods/results: In 115 patients suspected of coronary artery disease, LV pressure was measured by micromanometers and images by echocardiography. LV filling pressure was measured as LV pre-atrial contraction pressure (pre-A PLV).

Osteoporosis' effects on dental implants osseointegration and survival rate: a systematic review of clinical studies.

Objectives: The goal of this systematic review was to critically appraise the existing evidence evaluating osteoporosis' effects on dental implant osseointegration and survival rate.

Data Source: A search was conducted in two databases, PubMed/MEDLINE and Scopus, until October 2024, using the keywords 'osteoporosis,' 'osteopenia,' 'osseointegration,' and 'dental implants'. The inclusion criteria were clinical studies that evaluated the implant placement, complications, and osseointegration results in patients with osteoporosis; literature reviews and clinical studies addressing the outcome were considered; and articles written in English and published since 2000.

Nursing Interventions to Prevent Complications in Patients with Peripherally Inserted Central Catheters: A Scoping Review.

: A Peripherally Inserted Central Catheter (PICC) is a safe and effective Central Vascular Access Device when properly used. Therefore, it has become an increasingly frequent procedure. Nurses are often the professionals responsible for its insertion, maintenance, and removal.

Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.

Brewers' spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and protein content. This work explored the effect of replacing wheat flour with BSG at 50% and 75% in cookie formulations, focusing on physical, chemical, and sensory properties.