Direct Medical Cost of Children and Adolescents Epilepsy at a University Setting in Croatia

The aim was to study the direct medical cost of epilepsy in children and adolescents and to determine the impact of epilepsy type and child’s age on total costs of treatment. One-year prospective, prevalence based, »bottom up« analyses of sixty-nine (69) children with epilepsy (International League Against Epilepsy criteria was used). Direct medical costs were calculated by summing annual costs of hospital care, outpatient visits and antiepileptic drug (AED) treatment. The average annual cost per patient was 1293.0 €. The costs of hospital admissions were 942.9 € (72%), followed by drug treatment 240.0 € (19%) and outpatient medical services 121.2 € (9%). The costs of epilepsy were significantly higher for children under 5 year of age. AED costs were statistically significantly lower for children who received traditional AED (€122.0) than modern AED (571.2€). The costs of epilepsy in children and adolescents in Croatia are congruent to those of developed countries. Costs significantly varied regarding the child’s age. The cost of illness studies are an important first step towards the rational use of available resources

Vitality and detoxification ability of yeasts in naturally As-rich musts

Considering the carcinogenic risk to human health, it is necessary to carry out research into arsenic (As) content in agro-food products and the impact of food processing on the final content. Yeast fermentation may represent a strategy for detoxifying some widespread beverages such as wine, beer and rice wine. A preliminary study of some commercial yeast species showed different viability responses to the presence of As. Yeasts had a noteworthy detoxification capability during fermentation, reducing the initial As content by about 75 % on average (minimum–maximum: 45–92 %), making it possible to produce wines with a considerably reduced content as compared to the corresponding grape juices from naturally As-rich soils. Nevertheless, significant differences between strains were observed in relation to resistance to arsenic toxicity and As removal capability. The choice of yeast strain can determine a difference of 40 % on the As content remaining in the wine after fermentation. Arsenic content of up to 1000 µg/L did not significantly worsen the fermentation of some wine yeasts, suggesting that the use of specific yeasts may represent an effective tool for reducing As in fermented beverage