Análisis comparativo de los diversos tipos de quemaduras atendidas en urgencias

Objective Compare the different types of burns. Method Burns treated in the emergency room for 2 years were identified. The type, mechanism of production, treatment and evolution are analyzed. Results 472 patients were treated. Of these, 43% were chemical, 36.2% were thermal, 12.3% were solar radiation and welding (UV), 6.8% were abrasion / friction and 1.7% were electrical. The female sex predominates in thermal burns (p=0.036) and domestic accidents in thermal or electric burns (p<0.001). The extent of the burn is less in the chemical than in the electric and ultraviolet ones (p<0.001) and those of grade II are more prevalent in the thermal ones (p<0.001). The chemical burn impacts more on the eyes and thermal on the extremities (p<0.001). All have received topical treatment except electric ones (p<0.001). Electrical tests and abrasions needed more tests (p<0.001). Chemical burns remain less time in the Emergency Room (p<0.001). There were no differences in the need and number of follow-up days, or sequelae. Conclusions Chemical burns are more frequent. The treatment is determined by the type of burn and the area where it is produced. There are no differences in evolution.Objetivo Comparar los diferentes tipos de quemaduras. Método Se identifican las quemaduras atendidas en urgencias durante 2 años. Se analiza el tipo, mecanismo de producción, tratamiento y evolución. Resultados Se han atendido 472 pacientes. De ellas fueron químicas el 43%, térmicas el 36,2%, por radiación solares y por soldadura (UV) el 12,3%, por abrasión/ fricción el 6,8% y eléctricas el 1,7%. El sexo femenino predomina en las quemaduras térmicas (p=0.036) y el accidente doméstico en las térmicas o eléctricas (p<0.001). La extensión de la quemadura es menor en la química respecto a la eléctrica y ultravioleta (p<0.001) y las de grado II son más prevalentes en las térmicas (p<0.001). La quemadura química impacta más en los ojos y las térmicas en las extremidades (p<0.001). Todas han recibido tratamiento tópico excepto las eléctricas (p<0.001). Necesitaron más pruebas complementarias las eléctricas y las abrasiones (p<0.001). Las quemaduras químicas permanecen menos tiempo en Urgencias (p<0.001). No hubo diferencias en la necesidad y número de días de seguimiento, ni en la presentación de secuelas. Conclusiones Las quemaduras químicas son más frecuentes. El tratamiento viene determinado por la clase de quemadura y la zona donde se produce. No hay diferencias en la evolución

Carns vermelles i salut

The purpose of this paper is to present a scientific consideration of the consumption of red meats as it relates to health and to the sustainability of our planet, and to help professionals and consumers to reflect on this matter and make suitable decisions in this respect. An interdependence clearly exists between climate change, our dietary models and our health, and all of this involves various factors. It should be kept in mind that not all types of foods, diets or alimentary patterns have the same environmental impact. The most highly &ldquo;questioned&rdquo; foods include intensively produced red meats and processed foods. These types of foods are consumed in larger quantities and with greater frequency in the developed societies, and above all in the most highly urbanised areas. It is known that 22% of the deaths in our world may be attributed to diet (overeating, poor diets or malnutrition) and this obliges us to consider the importance of carefully choosing the foods that we eat, together with the quantities of these foods and the frequency with which we eat them. It should also be recalled that 14% of the greenhouse gases (GHGs) come from livestock and 30% are related to the food system, which explains the great influence of livestock on food sustainability. A balanced diet based on varied foods, above all including those of vegetable origin, is a possible solution for reducing greenhouse gas emissions (per gramme of protein and per calorie ingested). Such a diet is also healthier, helping to reduce the risk of non-communicable chronic illnesses. Progress should be made towards the achievement of environmentally more sustainable livestock management and a careful monitoring of impacts should be carried out, while increasing the production of vegetable foods and their consumption in different fields.L&rsquo;objectiu d&rsquo;aquest article &eacute;s presentar una visi&oacute; cient&iacute;fica sobre el consum de les carns vermelles en relaci&oacute; amb la salut i la sostenibilitat del planeta, i ajudar els professionals i els consumidors a reflexionar-hi i prendre les seves decisions. Hi ha una clara interdepend&egrave;ncia del canvi clim&agrave;tic amb els models alimentaris i la nostra salut, tot relacionat amb diferents factors. Cal tenir present que no totes les formes d&rsquo;alimentaci&oacute;, dietes o patrons alimentaris generen els mateixos impactes ambientals. Entre els aliments m&eacute;s &laquo;q&uuml;estionats&raquo; hi ha les carns vermelles de producci&oacute; intensiva i els aliments processats. Aquest tipus d&rsquo;aliments s&oacute;n consumits en majors quantitats i freq&uuml;&egrave;ncia en les societats desenvolupades i sobretot en les zones m&eacute;s urbanitzades. Sabem que el 22 % de les morts que es produeixen al m&oacute;n es poden atribuir a l&rsquo;alimentaci&oacute; (sobrealimentaci&oacute;, mala alimentaci&oacute; o desnutrici&oacute;) i aquesta dada ens fa reflexionar sobre la import&agrave;ncia d&rsquo;escollir b&eacute; els aliments que prenem, les quantitats i la freq&uuml;&egrave;ncia. Tamb&eacute;, cal ser conscients que el 14 % dels gasos amb efecte d&rsquo;hivernacle (GEH) provenen del bestiar, i un 30 % t&eacute; a veure amb el sistema alimentari, la qual cosa aclareix la dimensi&oacute; important de la influ&egrave;ncia del bestiar en la sostenibilitat aliment&agrave;ria. Una dieta equilibrada, basada en aliments variats, sobretot d&rsquo;origen vegetal, &eacute;s una alternativa possible per a la disminuci&oacute; de l&rsquo;emissi&oacute; de gasos (per gram de prote&iuml;na i caloria ingerida), i tamb&eacute; &eacute;s m&eacute;s saludable per reduir el risc de l&rsquo;aparici&oacute; de malalties cr&ograve;niques no transmissibles. Caldr&agrave; avan&ccedil;ar en una gesti&oacute; ramadera ambiental m&eacute;s sostenible, fer un seguiment acurat d&rsquo;impactes i eixamplar la producci&oacute; vegetal (i el seu consum) en diversos sentits