Laparoscopy Versus Open Technique for Inguinal Hernia Repair in Children: A Systematic Review and Meta-Analysis.

This study aims to compare operative time, recurrence, and complications between laparoscopic and open techniques for the repair of inguinal hernia in children. Pubmed and Embase databases were systematically searched for studies of pediatric patients who underwent open or laparoscopic inguinal hernia procedures. The main outcomes were operative time, recurrence, and complications.

The Narrative Coherence of Autistic Children's Accounts of an Experienced Event in Response to Different Interviewer Prompts: A Longitudinal Study.

Purpose: This study explored the narrative coherence of the accounts of an experienced event produced by autistic and neurotypical children (ages 6-15 years) after delays of two weeks and two months.

Methods: The sample comprised 27 autistic children and 32 neurotypical peers, who were interviewed about the event using the Revised National Institute of Child Health and Human Development (NICHD) Investigative Interview Protocol. The study focused on assessing the narrative coherence of children's reports, emphasizing key story grammar elements and temporal features in their narratives.

Hemodynamic effects of slower versus faster intravenous fluid bolus rates in critically ill patients: An observational study.

Purpose: We compared the immediate and sustained effects of 500 mL of crystalloid administered at slow (333 mL/h) versus fast rates (999 mL/h) on mean arterial pressure (MAP) in critically ill patients.

Materials And Methods: Hemodynamic variables were collected immediately before and every 30 min up to 60 min after the end of the infusion. The primary outcome was the adjusted difference in MAP.

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed.