The limitations of medicinal package leaflets

It is known that, in order to solve most of the existing health problems, it is often fundamental that a pharmacological approach exists. For this reason, patients must be adequately informed about their health status and about the medicines they are using. One of the most important resources of medicines information, available for patients, is the information leaflet. It provides a set of understandable information and should contribute to the appropriate and safe use of information, complementing the information given by health professionals. However, the content appears to be quite complex or too technical and the text is very dense and with a reduced font size, making it intimidating and difficult to read. The main objectives of this study are: to identify if users read the information leaflet and whether reading frequency is associated with the importance they attribute to it; and to identify the limitations attributed by the respondents to information leaflets and possible relationships with the socio-demographic characteristics of the population.info:eu-repo/semantics/publishedVersio

Inhibition of BMP2 and BMP4 Represses Barrett’s Esophagus While Enhancing the Regeneration of Squamous Epithelium in Preclinical Models

European Research Council (ERC) starting grant: ERC-StG 282079 TargetS4BarretERC-POC 632258 BMP4EACDutch government grant: LSH-TKI-PPP 2017Plan Estatal de Investigación Científica y Técnica y de Innovación 2013–2016, ISCIII-Subdirección General de Evaluación y Fomento de la InvestigaciónMinisterio de Economía y Competitividad, Spain (grant PI16/01642 & PI10/01096

Characterization of some recipes including honey

Honey is a natural food product used for nutritional, as well as medical purposes since ancient times. This work intended to analyze the use of honey in gastronomy. For that purpose, there were analyzed 150 recipes that included honey as an ingredient. The recipes were classified according to different criteria, namely the dish type, confection method, type of ingredient and the moment that honey was incorporated into the recipe. The results showed that the main dishes with meat and also bakery products were the ones that included more recipes with honey. The majority of the recipes involved cooking methods, with more relevance for roasting, grilling and baking. Moreover, honey was essentially used as a secondary ingredient, except for deserts and it was mostly incorporated in the beginning. The most relevant nutrients that were combined with honey were flour, bread, onion, salmon, chicken, butter, cheese, egg, milk, lemon, pepper, garlic, olive oil, sugar and salt. This work showed that honey has a wide range of applications as an ingredient in gastronomic preparations.info:eu-repo/semantics/publishedVersio

How to break access control in a controlled manner

The Electronic Medical Record (EMR) integrates heterogeneous information within a Healthcare Institution stressing the need for security and access control. The Biostatistics and Medical Informatics Department from Porto Faculty of Medicine has recently implemented a Virtual EMR (VEMR) in order to integrate patient information and clinical reports within a university hospital. With more than 500 medical doctors using the system on a daily basis, an access control policy and model were implemented. However, the healthcare environment has unanticipated situations (i.e. emergency situations) where access to information is essential. Most traditional policies do not allow for overriding. A policy that allows for Break-The-Glass (BTG) was implemented in order to override access control whilst providing for non-repudiation mechanisms for its usage. The policy was easily integrated within the model confirming its modularity and the fact that user intervention in defining security procedures is crucial to its successful implementation and use

Individualized anesthesia: independent predictive factors for the propofol induction target

info:eu-repo/semantics/publishedVersio

O4 - Exploring the biological properties and regenerative potential of biomaterials using cell culture models

Life expectancy has improved signifcantly and, along with the declining birthrate, has contributed to the aging of populations, especially in industrialized countries. Alas, aging is intrinsically associated with the incidence of health problems including bone and tooth loss that require suitable solutions to support the quality of life. To meet these demands, signifcant research eforts have been undertaken to develop novel biomaterials, both orthopedic and dental implants. The feld of biomaterials for bone tissue engineering is increasingly evolving. The most recent generations of biomaterials have increasingly more activity and interaction with the biological environment and stimulate the regeneration of functional tissue. Natural polymers and compounds have been combined with each other to improve workability and are strategically integrated with ceramics or bioactive glasses to reinforce the structure of the fnal system, thus producing composites with a better mechanical performance. Our research group has been focused on the biological characterization of diferent added-value materials and composites, namely by evaluating their antimicrobial, biocompatibility, and regenerative properties. Some of our recent work results allowed us to conclude that marine fungal extracts, as well as sol–gel-derived bioactive glass nanoparticles, have inhibitory efects on the growth of C. albicans and E. faecalis (main pathogens in persistent root canal infections). Additionally, we have characterized cuttlefsh bone powders for endodontic applications. We are also committed to developing strategies for monitoring cell response to these biomaterials at the molecular level that could be used to follow infammation and osteoconduction.info:eu-repo/semantics/publishedVersio

INFLUENCE OF EMOTIONAL DETERMINANTS ON THE FOOD CHOICES OF THE PORTUGUESE

Food choices are influenced by many factors, such as emotional. When people eat, driven by emotional factors, they often lose control, which may lead to eating disorders. Therefore, this work aimed at studying the influence that emotional determinants had on people’s food choices. It was undertaken a descriptive cross-sectional study by means of a questionnaire on a non-probabilistic sample of 1314 participants. The data was collected among a sample of the Portuguese population and measured if people´s food choices were influenced by emotional determinants.The results revealed that the participants’ food choices were, in general, slightly influenced by emotional determinants (mean scores between –0.5 and 0.5, on a scale from –2 to +2). There were found significant differences in all of the variables under study. The participants, who already experienced an episode of binge-eating, were the ones that obtained the highest mean score (0.63±0.79), meaning that in this case those participants’ food choices were influenced by emotional determinants. These results support the premise that emotional determinants are influenced by the characteristics of each individual and also the existence of a positive association between emotional eating and the presence of eating disorders, especially, binge-eating

Persistently positive anti‐NMDA receptor antibodies in chronic psychotic disorder: foe or innocent bystander?

info:eu-repo/semantics/publishedVersio