Background: Almost all e-cigarettes contain flavorings that make the product more attractive. In the evaluation of e-cigarettes on health, flavors have so far played a subordinate role.
Method: Selective literature search in PubMed, supplemented by legal regulations on the use of flavors in e-cigarettes.
Results: Flavors make it easier to start using e-cigarettes and have a consumption-promoting effect. Deeper inhalation increases nicotine uptake and the absorption of toxic substances from the e-cigarette liquid. For some flavors, pathological effects have been demonstrated in addition to other toxic components of the e-cigarette. To date, no toxicological analyses are available for the vast majority of flavors contained in e-cigarettes.
Conclusions: The proven consumption-promoting effect and the health risks that can be extrapolated from preclinical data are significant for the political discussion of a ban on flavors for e-cigarettes, analogous to the ban on flavors in tobacco products already in force.
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http://dx.doi.org/10.1055/a-2341-0544 | DOI Listing |
Ther Innov Regul Sci
December 2024
Department of Regulatory and Quality Sciences, USC Alfred E. Mann School of Pharmacy and Pharmaceutical Sciences, University of Southern California, Los Angeles, USA.
Background: Youth nicotine addiction is a major public health concern in the United States. Disposable Electronic Nicotine Delivery Systems (ENDS), or disposable vapes, are commonly sought out by youth despite not having received premarket authorization from the FDA. The objective of this study was to identify factors contributing to underage consumption of disposable ENDS.
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December 2024
School of Science, Xi'an Technological University, Xi'an, 710021, PR China.
This paper introduces a class of insulin-glucose-glucocorticoid impulsive systems in the treatment of patients with diabetes to consider the effect of glucocorticoids. The existence and uniqueness of the positive periodic solution of the impulsive model at double fixed time is confirmed for type 1 diabetes mellitus (T1DM) using the [Formula: see text] function. Further, the global asymptotic stability of the positive periodic solution is achieved following Floquet multiplier theory and comparison principle.
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December 2024
Laboratory for Future Interdisciplinary Research of Science and Technology (FIRST), Institute of Integrated Research (IIR), Institute of Science Tokyo, 4259 Nagatsuta-cho, Midori, Yokohama, 226-8503, Kanagawa, Japan.
The sense of smell is fundamental for various aspects of human existence including the flavor perception, environmental awareness, and emotional impact. However, unlike other senses, it has not been digitized. Its digitalization faces challenges such as the lack of reliable odor sensing technology or the precise scent delivery through olfactory displays.
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December 2024
Department of Urology, Urological Science Institute, Yonsei University College of Medicine, 50-1 Yonsei-Ro, Seodaemun-gu, Seoul, 03722, South Korea.
Carbon dots (CDs) are versatile nanomaterials that are considered ideal for application in bioimaging, drug delivery, sensing, and optoelectronics owing to their excellent photoluminescence, biocompatibility, and chemical stability features. Nitrogen doping enhances the fluorescence of CDs, alters their electronic properties, and improves their functional versatility. N-doped CDs can be synthesized via solvothermal treatment of carbon sources with nitrogen-rich precursors; however, systematic investigations of their synthesis mechanisms have been rarely reported.
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December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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