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This study aimed to investigate the satisfaction of patients with uncontrolled hypertension referred for pharmacotherapy followup. A cross-sectional study by semi-structured interview was used. The sample comprised patients undergoing pharmacotherapy followup, patients who had discontinued pharmacotherapy followup and patients who had not kept the appointments. A total of 80 (76.9 %) out of 104 patients registered were contacted. The majority of patients undergoing pharmacotherapy followup (91.1 %) were fully satisfied with the pharmacists' care given, their relationship with them (94.9 %), the manner in which their therapy was conducted (99.2 %) and the environment where it was carried out (85.3 %). The reasons for non-attendance were mostly forgetting the date, illness on the appointment day and other arrangements on the same day. Interestingly, all of these patients were completely satisfied with the pharmacists' care given. The satisfaction of patients with the pharmaceutical care is high among patients that have continuous followup, but a relevant proportion discontinued followup. Newer approaches to keep these patients under followup are necessary., Colegio de Farmacéuticos de la Provincia de Buenos Aires

The pathologic features of bronchiolitis were studied in horses and ponies from 30 minutes to 27 days after an oral dose of 3-methylindole (3MI). From 30 minutes to 3 hours, lesions were limited to nonciliated bronchiolar epithelial (Clara) cells, which lost apical caps and cytoplasmic granules and had dilated smooth endoplasmic reticulum (SER). At 12 hours, necrotic Clara cells were exfoliated; degeneration and necrosis were evident, in bronchiolar ciliated cells. Rare epithelial cells with hyperplastic SER appeared on the denuded basal lamina at 24 hours. Inflammatory cells, epithelia, fibroblastlike cells, collagen, and debris occluded many bronchiolar lumens from 3 to 6 days. Reorganization resulted in a simple columnar bronchiolar epithelium with relatively normal ciliated cells and fewer fibroblastlike cells. However, mature Clara cells were rare at 27 days, and collagenous bands still divided bronchiolar lumens. Thus, 3MI toxicosis is a persistent model of equine bronchiolitis with many morphologic features of the spontaneous disease.

The Bovine Practitioner, No. 13 (1978 November)

HLA molecules are important for immunoreactivity in allogeneic hematopoietic stem cell transplantation (HSCT). The Gruppo Italiano Trapianto di Cellule Staminali e Terapie Cellulari, Italian Bone Marrow Donor Registry, and Associazione Italiana di Immunogenetica e Biologia dei Trapianti promoted a retrospective observational study to evaluate HLA matching and the impact of allelic HLA mismatching and non-HLA factors on unrelated Italian HSCT outcomes. From 2012 to 2015, 1788 patients were enrolled in the study. The average donor age was 29 years and the average recipient age was 49 years. As a conditioning regimen, 71% of the patients received myeloablative conditioning. For GVHD prophylaxis, 76% received either antithymocyte or anti-T lymphocyte globulin, cyclosporine A, and methotrexate. Peripheral blood was the stem cell source in 80%. The median duration of follow-up was 53 months. Regarding HLA matching, 50% of donor-recipient pairs were 10/10 matched, 38% had 1 mismatch, and 12% had 2 or more mismatches. A total of 302 pairs shared Italian origin. Four-year overall survival (OS), progression-free survival, GVHD-free relapse-free survival, and relapse rates were 49%, 40%, 22%, and 34%, respectively. The 4-year NRM was 27%, and the 100-day cumulative incidence of grade ≥II acute GVHD (aGVHD) was 26%. In multivariate analysis, 9/10 and ≤8/10 HLA allele-matched pairs were associated with worse OS (P = .04 and. 007, respectively), NRM (P = .007 and P < .0001, respectively), and grade III-IV aGVHD (P = .0001 and. 01, respectively). Moreover, the incidences of grade II-IV aGVHD (P = .001) and chronic GVHD (P = .002) were significantly lower in Italian pairs. In conclusion, 10/10 HLA matching is a favorable prognostic factor for unrelated HSCT outcome in the Italian population. Moreover, the presence of 2 HLA-mismatched loci was associated with a higher NRM (P < .0001) and grade II-IV aGVHD (P = .006) and a poorer OS (P = .001) compared with 1 HLA-mismatched locus in early or intermediate disease phases. Finally, we found that Italian donor and recipient origin is a favorable prognostic factor for GVHD occurrence.

CA Fleischhauer

The presence of flavored olive oils (FOO) on the market represents an answer to an increasing consumer demand for novel and healthy food. This work aims to compare the sensory acceptability and the thermal stability of FOO prepared by mixing different flavors (lemon, onion, garlic, paprika) to an extra virgin olive oil (EVOO) also used as the control sample. 96 Tunisian citizens were involved in a consumer test and the lemon flavored oil was the most liked whereas the least liked was the oil with onion. Samples were subjected to different heat treatments (60 °C, 100 °C, 200 °C for 1, 2, 4, 8 hours) and the flavor addition did not influence the EVOO stability when samples were heated at 60 °C, whereas at 200 °C the FOO with onion and garlic showed higher oxidative stability. The thermo-oxidation process at 60 °C and at 100 °C of the FOOs was not detrimental for the volatile compound markers but the effect was noticeable for all these markers at 200 °C. La presencia de aceites de oliva con sabor (FOO) en el mercado representa una respuesta a la demanda cada vez mayor de los consumidores de alimentos novedosos y saludables. Este trabajo tiene como objetivo comparar la aceptabilidad sensorial y la estabilidad térmica de FOO preparado mediante la mezcla de diferentes sabores (limón, cebolla, ajo, pimentón) a un aceite de oliva virgen extra (AOVE), utilizado como muestra de control. 96 ciudadanos tunecinos participaron en una prueba de consumo: el aceite con sabor a limón fue el que más gustó, mientras que el que menos gustó fue el de la cebolla. Las muestras se sometieron a diferentes tratamientos térmicos (60 °C, 100 °C y 200 °C durante 1, 2, 4, 8 horas). La adición de saborizantes no influyó en la estabilidad del AOVE cuando las muestras se calentaron a 60 ° C mientras que a 200 °C el FOO con cebolla y ajo mostraron una mayor estabilidad oxidativa. El proceso de termooxidación a 60 °C y a 100 °C de los FOO no fue perjudicial para el marcador de compuestos volátiles, en oposición al efecto a 200 °C que resultó notable para todos estos marcadores.