Desarollo de un sistema interactivo para estimulación cognitiva en HTML5

En España hay más de 115.500 personas que padecen Parkinson. Esto la convierte en la segunda enfermedad neurodegenerativa más común, por detrás del Alzheimer. La mayoría de los enfermos se encuentran en edades comprendidas entre los 50 y los 80 años, lo que unido al incremento de la esperanza de vida hace que se prevea un incremento del número de enfermos de Parkinson en pocos años. El Parkinson es un desorden crónico y degenerativo que afecta a la parte del cerebro encargada del sistema motor, es decir, la encargada de coordinar la actividad, el tono muscular y los movimientos, así como a las capacidades cognitivas. Esta patología crónica, de momento, no tiene cura. A los pacientes se les aplican tratamientos farmacológicos para frenar la progresión de la enfermedad. Además, se aplican terapias adicionales como la fisioterapia, la logopedia, la musicoterapia, la estimulación cognitiva o la terapia ocupacional. El uso de las Tecnologías de la Información y Comunicaciones en el campo de la estimulación cognitiva permite que personas con deterioro cognitivo puedan realizar sesiones de estimulación desde su domicilio de forma remota, complementando las terapias individuales y/o grupales que haya indicado el terapeuta. Además, evita desplazamientos hasta el centro de atención, que en ocasiones pueden ser difíciles de efectuar por encontrarse en lugares alejados o por problemas de movilidad del afectado. Asimismo, el uso de este tipo tecnología permite que los resultados de los ejercicios realizados por los pacientes se puedan almacenar para que el terapeuta los pueda analizar en cualquier momento y de esta manera ir adecuando la terapia. Finalmente, la plataforma que se propone cuenta con el valor añadido de permitir la interactividad con los terapeutas y la posibilidad de adaptar los ejercicios a cada paciente, según las necesidades que presente cada uno. SUMMARY. In Spain, there are more than 115.500 people with Parkinson disease. Due to this, it is the second most common neurodegenerative disease, only behind Alzheimer's disease. Most patients have ages between 50 and 80 years of age, which together with the increase in life expectancy to provide an increase in the number of patients with Parkinson's in a few years. Most patients have aged between 50 and 80 years old, which together with the increase of life expectancy provide a growth in the number of people with Parkinson’s in a few years. Parkinson's is a chronic and degenerative disorder that affects the part of the brain responsible for the motor system, i.e., responsible for coordinating activity, muscle tone and movements, as well as cognitive abilities. Nowadays, this chronic pathology has no cure. Pharmacological treatments are applied to patients for slowing down the advance of this disease. In addition, there are additional therapies such as physiotherapy, speech therapy, music therapy, cognitive stimulation or occupational therapy. The use of the Information Technologies and Communications in the field of cognitive stimulation allows people with cognitive impairment may carry out stimulation sessions in their home remotely, complementing individual therapies or group therapies provided by the therapist. This minimizes trips to the attention center, which sometimes can be difficult due to they live in remote places or they are mobility-reduced people. In addition, the use of such technology allows that the results of the exercises personalized by patients can store so that the therapist can analyze them at any time and therefore he or she adapts the therapy. Finally, the proposed platform brings the added value of allowing interaction with the therapists and the possibility of adapting the exercises to each patient according to his or her needs.

Occupational allergic multiorgan disease induced by wheat flour

Bakers are repeatedly exposed to wheat flour (WF) and may develop sensitization and occupational rhinoconjunctivitis and/or asthma to WF allergens.1 Several wheat proteins have been identified as causative allergens of occupational respiratory allergy in bakery workers.1 Testing of IgE reactivity in patients with different clinical profiles of wheat allergy (food allergy, wheat-dependent exercise-induced anaphylaxis, and baker's asthma) to salt-soluble and salt-insoluble protein fractions from WF revealed a high degree of heterogeneity in the recognized allergens. However, mainly salt-soluble proteins (albumins, globulins) seem to be associated with baker's asthma, and prolamins (gliadins, glutenins) with wheat-dependent exercise-induced anaphylaxis, whereas both protein fractions reacted to IgE from food-allergic patients.1 Notwithstanding, gliadins have also been incriminated as causative allergens in baker's asthma.2 We report on a 31-year-old woman who had been exposed to WF practically since birth because her family owned a bakery housed in the same home where they lived. She moved from this house when she was 25 years, but she continued working every day in the family bakery. In the last 8 years she had suffered from work-related nasal and ocular symptoms such as itching, watery eyes, sneezing, nasal stuffiness, and rhinorrhea. These symptoms markedly improved when away from work and worsened at work. In the last 5 years, she had also experienced dysphagia with frequent choking, especially when ingesting meats or cephalopods, which had partially improved with omeprazole therapy. Two years before referral to our clinic, she began to have dry cough and breathlessness, which she also attributed to her work environment. Upper and lower respiratory tract symptoms increased when sifting the WF and making the dough. The patient did not experience gastrointestinal symptoms with ingestion of cereal products. Skin prick test results were positive to grass (mean wheal, 6 mm), cypress (5 mm) and Russian thistle pollen (4 mm), WF (4 mm), and peach lipid transfer protein (6 mm) and were negative to rice flour, corn flour, profilin, mites, molds, and animal dander. Skin prick test with a homemade WF extract (10% wt/vol) was strongly positive (15 mm). Serologic tests yielded the following results: eosinophil cationic protein, 47 ?g/L; total serum IgE, 74 kU/L; specific IgE (ImmunoCAP; ThermoFisher, Uppsala, Sweden) to WF, 7.4 kU/L; barley flour, 1.24 kU/L; and corn, gluten, alpha-amylase, peach, and apple, less than 0.35 kU/L. Specific IgE binding to microarrayed purified WF allergens (WDAI-0.19, WDAI-0.53, WTAI-CM1, WTAI-CM2, WTAI-CM3, WTAI-CM16, WTAI-CM17, Tri a 14, profilin, ?-5-gliadin, Tri a Bd 36 and Tri a TLP, and gliadin and glutamine fractions) was assessed as described elsewhere.3 The patient's serum specifically recognized ?-5-gliadin and the gliadin fraction, and no IgE reactivity was observed to other wheat allergens. Spirometry revealed a forced vital capacity of 3.88 L (88%), an FEV1 of 3.04 L (87%), and FEV1/forced vital capacity of 83%. A methacholine inhalation test was performed following an abbreviated protocol,4 and the results were expressed as PD20 in cumulative dose (mg) of methacholine. Methacholine inhalation challenge test result was positive (0.24 mg cumulative dose) when she was working, and after a 3-month period away from work and with no visits to the bakery house, it gave a negative result. A chest x-ray was normal. Specific inhalation challenge test was carried out in the hospital laboratory by tipping WF from one tray to another for 15 minutes. Spirometry was performed at baseline and at 2, 5, 10, 15, 20, 30, 45, and 60 minutes after the challenge with WF. Peak expiratory flow was measured at baseline and then hourly over 24 hours (respecting sleeping time). A 12% fall in FEV1 was observed at 20 minutes and a 26% drop in peak expiratory flow at 9 hours after exposure to WF,