A 30-year-old healthy woman suddenly developed uncontrollable chest oppression in the mid-chest; cardiovascular abnormalities were suspected. Esophageal food impaction, known as "steakhouse syndrome," is a condition in which food is consumed too fast and remains stuck in the esophagus. This disease can be confused with acute coronary syndrome because the patient may complain of pain behind the sternum.
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http://dx.doi.org/10.17235/reed.2022.9195/2022 | DOI Listing |
Oral Health Prev Dent
December 2024
Eur J Pharm Biopharm
August 2024
Departamento de Biología, Bioquímica y Farmacia - Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Bahía Blanca, Buenos Aires, Argentina. Electronic address:
The difficulty in swallowing is a frequent problem when oral solid dosage forms (conventional tablets or capsules) are administered to paediatric population or patients with dysphagia. An interesting alternative to overcome these problems are non-conventional formulations like chewable gels, commonly known as 'gummies'. Therefore, this work addresses the design, development and characterization of gummies using gelatine and pectin, for the vehiculization of the antiarrhythmic amiodarone (AMIO).
View Article and Find Full Text PDFRecenti Prog Med
February 2024
Unità di Cardiologia, Azienda ospedaliero-universitaria di Parma.
This study aims to evaluate the prevalence of artificial sweeteners in multivitamin supplements registered in Italy. The National Registry of Dietary Supplements was examined in December 2023 to extract data relating to supplements identified as "multivitamins". Then, for each supplement the specific composition was searched online.
View Article and Find Full Text PDFInt J Dent
June 2023
Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia.
Aims: This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures.
Methods: This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts.
J Oral Rehabil
January 2023
Division of Comprehensive Prosthodontics, Niigata University Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata, Japan.
Background: The state of food comminution caused by chewing is an important factor triggering the swallowing reflex. However, the impact of retronasal aroma released from comminuted food to the nose upon swallowing during food intake is poorly understood.
Objective: The present study investigated the relationship between aroma concentration and swallowing threshold while chewing a standardised test food.
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