SARS-CoV-2 vaccination modelling for safe surgery to save lives: data from an international prospective cohort study

Abstract Background Preoperative SARS-CoV-2 vaccination could support safer elective surgery. Vaccine numbers are limited so this study aimed to inform their prioritization by modelling. Methods The primary outcome was the number needed to vaccinate (NNV) to prevent one COVID-19-related death in 1 year. NNVs were based on postoperative SARS-CoV-2 rates and mortality in an international cohort study (surgical patients), and community SARS-CoV-2 incidence and case fatality data (general population). NNV estimates were stratified by age (18–49, 50–69, 70 or more years) and type of surgery. Best- and worst-case scenarios were used to describe uncertainty. Results NNVs were more favourable in su…

Long-term analysis (1863–2002) of environmental change in the Capo Feto area (Mediterranean sea)

The area of Capo Feto represents one of the few remaining salt-marshy zones in Sicily. It lies within a site of importance for the Community (defined as a “sito di importanza comunitaria” (SIC)), which also includes Margi Spanò and Margi Milo. The Capo Feto and Margi Spanò marshlands have also been identified by the Ministry for the Environment as an area deserving special protection (“zona a protezione speciale” (ZPS)). Moreover, in 1999, 150 ha of the Capo Feto area were included in a project for environmental rehabilitation as part of the European Union “Life-Nature 2000” programme (Comitato Tecnico-Scientifico Area di Capo Feto, 1997). Prior to this, the area had become somewhat degrade…

Durum wheat breads enriched with citrus fruits pectin and flavonoids

Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread

Today, the dietary salt intake is considerably higher than the recommendations of the EFSA for good health (3-4 g salt/day). Several initiatives have been undertaken for a reduction in salt intake. The traditional use of sodium chioride (NaCI) fulfils various important rheological, technological and sensory properties in manufacturing of baked goods. However, using NaCI in the production of food has been controversially discussed since a high intake of sodium is associated with hypertension (1). Recently, the Reg (EU) 1924/2006 on nutrition and health claims made on foods makes it possible to claims on a label 'low sodium/salt', 'very low sodium/salt' and 'sodium free or salt free' for food…

Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

Use of microbial enzyme on brewing