Post-traumatic stress disorder among COVID-19-affected high-risk cardiac patients

Background During the first coronavirus disease 2019 (COVID-19) wave there was a high prevalence of mental health impairments and post-traumatic stress disorder (PTSD), particularly in patients with comorbid cardiac diseases. Methods During waves 2-5, all hospitalized patients with cardiac problems and suspected COVID-19 were eligible to participate in this study. Results The prevalence of PTSD was 31.4 (n=48) in 153 participants. No age- and gender-related differences for PTSD were found. Conclusions The prevalence is lower than during the first wave but higher than in patients reported in other studies who were isolated at home. Routine mental health assessments are strongly recommended for patients at risk

Post-traumatic stress disorder among COVID-19-affected high-risk cardiac patients

Background During the first coronavirus disease 2019 (COVID-19) wave there was a high prevalence of mental health impairments and post-traumatic stress disorder (PTSD), particularly in patients with comorbid cardiac diseases. Methods During waves 2-5, all hospitalized patients with cardiac problems and suspected COVID-19 were eligible to participate in this study. Results The prevalence of PTSD was 31.4 (n=48) in 153 participants. No age- and gender-related differences for PTSD were found. Conclusions The prevalence is lower than during the first wave but higher than in patients reported in other studies who were isolated at home. Routine mental health assessments are strongly recommended for patients at risk

Environmental indicators in the meat chain

This chapter gives an overview of the main environmental indicators in the meat chain. The meat sector is considered as one of the leading polluters in the food industry where its impact affects the entire meat chain. Regardless of the research methodology, environmental impacts of the meat chain occurs in three dimensions—climate change, revealing the necessity of analyzing greenhouse gas emissions in perspectives of global warming potential, consumption of natural resources mainly water and energy, and polluting the environment with waste (both organic and inorganic) and polluted wastewater. Bottom-up approach in analyzing environmental indicators provides new evidence relating to the meat sector. It can help environmental specialists and managers in the meat sector, directing them as to how to improve environmental practices on-site. Finally, this chapter gives an overview of improvement perspectives and future research dimensions