Surface runoff and accelerated erosion in a peri‑urban wellhead area in southeastern Brazil

Degradation of hydrological conditions can adversely impact water resource quality and quantity. This degradation can generate social and economic losses, including losses for users outside the basin area. Therefore, studies focusing on surface runof and accelerated erosion processes are needed to enable interventions that address degradation-induced challenges. In the present study, the surface runof and accelerated erosion potential of the Feijão River basin were presented in charts at a 1:50,000 scale. The Feijão River basin has an area of 243.16 km2 and is used as the main water source for the city of São Carlos, Brazil. Geoenvironmental attributes, such as substrate, climate, relief, soil, water bodies and land cover and use, were integrated and assessed in a GIS environment, using a multicriteria analysis and weighted sum tool. The results show that a large part of the area (86.12% of the basin) exhibits a low surface runof potential and a moderate accelerated erosion potential. Accelerated erosive processes are triggered by changes in soil cover and have a direct relationship with the removal of existing vegetation and implementation of anthropogenic activities. In this case, as well as for most of the areas in southeastern Brazil, extensive grazing followed by sugar cane cultivation was the main driving force of erosion, acting as trigger for accelerated erosive processes at the water source area

Effects of alirocumab on types of myocardial infarction: insights from the ODYSSEY OUTCOMES trial

Aims  The third Universal Definition of Myocardial Infarction (MI) Task Force classified MIs into five types: Type 1, spontaneous; Type 2, related to oxygen supply/demand imbalance; Type 3, fatal without ascertainment of cardiac biomarkers; Type 4, related to percutaneous coronary intervention; and Type 5, related to coronary artery bypass surgery. Low-density lipoprotein cholesterol (LDL-C) reduction with statins and proprotein convertase subtilisin–kexin Type 9 (PCSK9) inhibitors reduces risk of MI, but less is known about effects on types of MI. ODYSSEY OUTCOMES compared the PCSK9 inhibitor alirocumab with placebo in 18 924 patients with recent acute coronary syndrome (ACS) and elevated LDL-C (≥1.8 mmol/L) despite intensive statin therapy. In a pre-specified analysis, we assessed the effects of alirocumab on types of MI. Methods and results  Median follow-up was 2.8 years. Myocardial infarction types were prospectively adjudicated and classified. Of 1860 total MIs, 1223 (65.8%) were adjudicated as Type 1, 386 (20.8%) as Type 2, and 244 (13.1%) as Type 4. Few events were Type 3 (n = 2) or Type 5 (n = 5). Alirocumab reduced first MIs [hazard ratio (HR) 0.85, 95% confidence interval (CI) 0.77–0.95; P = 0.003], with reductions in both Type 1 (HR 0.87, 95% CI 0.77–0.99; P = 0.032) and Type 2 (0.77, 0.61–0.97; P = 0.025), but not Type 4 MI. Conclusion  After ACS, alirocumab added to intensive statin therapy favourably impacted on Type 1 and 2 MIs. The data indicate for the first time that a lipid-lowering therapy can attenuate the risk of Type 2 MI. Low-density lipoprotein cholesterol reduction below levels achievable with statins is an effective preventive strategy for both MI types.For complete list of authors see http://dx.doi.org/10.1093/eurheartj/ehz299</p

Assessment of gastronomic heritage quality in traditional restaurants Avaliação da qualidade de patrimônio gastronômico em restaurantes tradicionais

This article discusses the concern with the preservation of gastronomical identity in regional dishes and proposes a methodology to increase the appreciation for these dishes, associating sensory and symbolic quality with current legislation on hygiene and sanitation. METHODS: A qualitative research in the form of a multicase study was done in traditional Azorean restaurants in a Southern, Brazilian city. Data were collected during the preparation of the dishes, using forms based on the systems Nutritional and Sensory Quality Assessment in Meal Production and Hazard Analysis and Critical Control Points. RESULTS: The results showed that it is difficult to control the process when methodologies and legislation that concerns the degree of hygiene and sanitation are followed, which results in changes to the traditional recipes that could lead to significant heritage losses. CONCLUSION: Thus, by administering the method called Assessment of Gastronomic Heritage Quality, an adequate control of hygiene and sanitation was achieved, preserving the symbolic and sensory character of the typical dish.<br>OBJETIVO: O artigo aborda a preocupação com a preservação da identidade gastronômica das preparações regionais, propondo uma metodologia para fomentar a valorização dessas preparações, associando a qualidade sensorial e simbólica às exigências higiênico-sanitárias vigentes. MÉTODOS: Para tanto, realizou-se uma pesquisa qualitativa, um estudo multicaso em restaurantes tradicionais açorianos, em uma cidade do Sul do Brasil. Os dados foram coletados no acompanhamento do processo produtivo das preparações, utilizando-se formulários baseados nos Sistemas Avaliação da Qualidade Nutricional e Sensorial na Produção de Refeições e Análise de Perigos e Pontos Críticos de Controle. RESULTADOS: Os resultados apontaram dificuldades no controle do processo a partir de metodologias e legislações que busquem a qualidade higiênico-sanitária, ocorrendo modificações nas receitas tradicionais que podem acarretar perdas patrimoniais significativas. CONCLUSÃO: Assim, com a aplicação do método desenvolvido, denominado Avaliação da Qualidade de Patrimônios Gastronômicos, possibilitou-se um controle higiênico-sanitário adequado, preservando o caráter simbólico e sensorial da preparação típica oferecida