Occupational exposure and new-onset asthma in the population-based Telemark study: a 5-year follow-up.

Objectives: This study aimed to estimate the incidence of asthma and assess the association between job exposure matrix (N-JEM) assigned occupational exposure, self-reported occupational exposure to vapour, gas, dust and fumes (VGDF), mould, damages from moisture and cold, and new-onset asthma. We also aimed to assess the corresponding population attributable fraction (PAF) for ever exposure to VGDF.

Design: Longitudinal population-based respiratory health study.

Crystal structure of the GDP-bound human M-RAS protein in two crystal forms.

M-RAS plays a crucial role in the RAF-MEK signaling pathway. When activated by GTP, M-RAS forms a complex with SHOC2 and PP1C, initiating downstream RAF-MEK signal transduction. In this study, the crystal structure of the GDP-bound human M-RAS protein is presented with two forms of crystal packing.

Patients with primary carnitine deficiency treated with L-carnitine are alive and doing well-A 10-year follow-up in the Faroe Islands.

Primary carnitine deficiency (PCD) can be lethal. Carnitine is essential for the transfer of long-chain fatty acids across the inner mitochondrial membrane for β-oxidation. The reported prevalence of PCD in the Faroe Islands of 1:300 is the highest in the world.

Loss to 5-year follow-up in the population-based Telemark Study: risk factors and potential for bias.

Objectives: This study aimed to characterise participants lost to follow-up and identify possible factors associated with non-participation in a prospective population-based study of respiratory health in Norway. We also aimed to analyse the impact of potentially biased risk estimates associated with a high proportion of non-responders.

Design: Prospective 5-year follow-up study.

Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina.

The microbiological aspects of traditional Travnik/Vlašić cheese was investigated. The cheese was made traditionally, from raw sheep milk at three small farms (A, B, C) on Mountain Vlašić. The microbiological quality of the cheese was examined during three stages of ripening (5, 30, 60 days) and followed during three seasons (3 years).