Avaliação da sensibilidade ao latex em profissionais de saúde num hospital do norte alentejano

Nos profissionais de saúde a alergia ao látex representa um importante problema de saúde ocupacional. Em contexto hospitalar, a principal fonte de exposição alergénica é a utilização de luvas látex empoadas e a inalação dos bioaerossóis que se formam pela manipulação das mesmas. Mediante consentimento informado, os participantes preencheram um inquérito de resposta fechada e realizaram os testes cutâneos (TC). Aqueles que apresentaram reacção foram encaminhados para a consulta de imunoalergologia e realizaram TC para alimentos, doseamentos séricos de imunoglobulinas (lgE total e específica). Foram incluídos no estudo 44 dos 48 participantes (a=0.1). A sensibilidade ao látex foi posta em evidência em 15 dos elementos da amostra, seis dos quais reagem ao extracto de látex utilizado nos TC. A alergia ao látex foi diagnosticada em duas pessoas. A aplicação de questionários na avaliação sensibilização ocupacional ao látex pode vir a constituir ferramenta válida de auscultação deste problema nas instituições prestadoras de cuidados de saúde. ABSTRACT: Latex allergy is a major occupational disease among health care workers. ln hospitals, the main source of allergen exposure is the powdered latex gloves latex and the inhalation of the aerosols formed by its direct manipulation. By means of informed assent, the participants filled an inquiry and carried out the SPT. Those with cutaneous reaction to the latex extract went to an immunoallergology appointment. SPT for fruit and pollen with cross reactivity to latex allergens where performed, and blood levels of total and specific lgE where determined. The study group included 44 of the 48 participants (a=0.1). Fifteen elements showed latex sensitization and six of them had cutaneous reaction to the latex extract used in the SPT. Latex allergy was found in two health care professionals. Questionnaires may provide a reliability tool to access the sensitization due to natural rubber products and the symptoms more commonly associated with it, in health care facilities.

On the etiology of cardiovascular diseases: a new framework for understanding literature results

The interpretative framework presented here provides a rationale for many well-known features of cardiovascular diseases. Prolonged acidemia with high blood levels of free fatty acids is proposed to shape the basic context for formation of fatty acid micelles and vesicles with an acidic core that fuse with the endothelia, disrupt vital cell processes, and initiate atherosclerotic plaque formation. It offers an explanation for the distributed localization of atherosclerotic lesions, and how mild cases of occurrence of fatty acids vesicles formed within the heart and the arteries close to the heart may cause such lesions. It provides a rationale for how acute events, namely heart attacks and strokes, may arise from stormy development of fatty acid vesicles within the heart. Additionally, a process is proposed for clot development from the existing fatty acid vesicles.

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg kg 1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers’ health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists.