RSV can cause respiratory illness after SOT, yet preventive recommendations are lacking for this population. To ascertain current preventive practices against RSV disease in pediatric SOT candidates and recipients, a survey was developed. The survey was mailed to 108 SOT programs in the United States (liver, 42; heart, 28; lung, 11; intestinal, 25; and heart-lung, 2). Results were tabulated and analyzed using standard methods. Sixty-two percent (67/108) of surveys were completed. Forty-nine percent (33/67) of programs reported using RSV prophylaxis; palivizumab was used at 97% (32/33) of centers with 26 giving palivizumab to candidates and 27 to recipients. Prophylaxis was provided to infants aged 0-12 months by 27/29 (93%) of responding centers; 23/29 of centers extended its use to infants aged 0-24 months. Three centers gave prophylaxis to children between ages two and four yr and two centers for those over four yr. RSV prophylactic strategies, and in particular the use of palivizumab, are employed by almost 50% of responding pediatric SOT centers. Strategies varied at centers based on age and organ type. Data on RSV hospitalization and outcome are needed to refine approaches to RSV immunoprophylaxis in these high-risk patients.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1111/j.1399-3046.2008.01017.x | DOI Listing |
Food Chem
December 2024
Instituto de Ciencias de la Vid y del Vino-ICVV (Consejo Superior de Investigaciones Científicas-CSIC, Universidad de La Rioja, Gobierno de La Rioja), Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20, salida 13), Logroño E-26007, La Rioja, Spain. Electronic address:
The epidemiological assessment of wine consumption usually has been obtained using self-reporting questionnaires. In this study, two metabolomic approaches, targeted and untargeted, were applied to 24-h urine samples from a cohort of La Rioja (Spain) (aged 52-78), comparing moderate and daily wine consumers (20 males and 13 females) without diet intervention, versus non-consumers (8 males and 35 females). Results showed that the non-targeted metabolomics approach has allowed for the annotation of sixteen compounds in 24-h urine samples from regular wine-consumers that were not detected in the urine of non-wine consumers.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
The levels of capsaicin (CAP) and hydroxy-α-sanshool (α-SOH) are crucial for evaluating the spiciness and numbing sensation in spicy hotpot seasoning. Although liquid chromatography can accurately measure these compounds, the method is invasive. This study aimed to utilize hyperspectral imaging (HSI) combined with machine learning for the nondestructive detection of CAP and α-SOH in hotpot seasoning.
View Article and Find Full Text PDFFood Chem
December 2024
Research Faculty and Graduate School of Agriculture, Hokkaido University, Sapporo, 060-8589, Japan. Electronic address:
To clarify the cause of graded distribution of sucrose in apple fruit flesh, a quarter cut of young apple fruit was cultured for 72 h on agar-solidified MS medium supplemented with 0.5 M [1-C]sorbitol, with the longitudinal or horizontal cut face being attached with the medium, and distribution of C-labelled sucrose in a specimen obtained by slicing the fruit along with the cut face was visualized utilizing MALDI-TOF MSI. Heat map images on the distribution of the peaks of sorbitol containing C-atom indicated that external [1-C]sorbitol had penetrated evenly into the tissue.
View Article and Find Full Text PDFFood Chem
December 2024
Tecnológico Nacional de México, Instituto Tecnológico de Tepic; Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico #2595 Col. Frac. Lagos del Country, C.P., Tepic 63175, Nayarit, Mexico. Electronic address:
Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work "kombucha" beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.
View Article and Find Full Text PDFFood Chem
December 2024
KU Leuven, Department of Microbial and Molecular Systems, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address:
Due to compositional differences, the mouthfeel of non-alcoholic beers (NABs) is considered inferior to that of alcoholic beers (ABs). Carbonation properties are a key sensation regarding mouthfeel. This study quantified the amount of bubbles in ABs (n = 10) and NABs (n = 9), ranging from 3.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!