Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 16 de 16
Filtrar
Mais filtros










Filtros aplicados
Base de dados
Intervalo de ano de publicação
1.
East. Mediterr. health j ; 27(7): 687-692, 2021-07.
Artigo em Inglês | WHO IRIS | ID: who-353210

RESUMO

Background: The World Health Organization recommends a maximum daily salt intake of 5 g for adults; the Islamic Republic of Iran has national standards for salt content of foods. Aims: This study aimed to determine the salt content of industrial (made in large-scale food companies) and non-industrial (made in local stores using traditional methods) foods in Tehran province and compare it with the Iranian national standards. Methods: We determined the salt content of 555 industrial and non-industrial products from parts of Tehran province in 2016 and 2018. The types of foods examined were: canned vegetables, industrial and non-industrial pickled vegetables, industrial and non-industrial tomato paste/tomato sauce, industrial and non-industrial nuts, and non-industrial barberry juice. The salt content of each product and its compliance with Iranian national standards was evaluated. Results: The salt content of industrial tomato paste/sauce in 2016 (2.05 g/100 g) and non-industrial tomato paste/sauce in 2018 (2.37 g/100 g) was higher than the Iranian standard (1.5/2.0 g/100 g). The mean salt content of both industrial (1.97 g/100 g) and non-industrial (2.16 g/100 g) nuts was higher than the Iranian standard (1.88 g/100 g), as was the mean salt content of non-industrial juice (0.79 g/100 mL versus 0.25 g/100 mL). In 2018, only 48% and 40% of industrial and nonindustrial tomato pastes/sauces met the Iranian standard. Overall, industrial products conformed better with the national standard than non-industrial products. Conclusions: Efforts are needed to reduce the salt content of processed food in the Islamic Republic of Iran and ensure they meet the Iranian standards.


Assuntos
Micronutrientes , Cloreto de Sódio , Cloreto de Sódio na Dieta , Fast Foods , Verduras , Nozes , Organização Mundial da Saúde , Padrões de Referência , Conservantes de Alimentos , Inocuidade dos Alimentos , Doenças Cardiovasculares , Doenças não Transmissíveis , Saúde Pública , Supermercados , Hipertensão , Produtos Fermentados do Leite , Pão , Sódio , Leite , Neoplasias Gástricas , Cálculos Renais
2.
(East. Mediterr. health j).
em Inglês | WHO IRIS | ID: who-117823

RESUMO

Although cutaneous leishmaniasis lesions usually heal spontaneously they cause unsightly scarring. This study evaluated a possible new therapy in 38 patients, with 70 lesions, randomly assigned to intralesional injection of ciprofloxacin [0.2%] or intralesional sodium chloride hypertonic solution [7%]. After excluding patients who defaulted on treatment, lesions assigned to sodium chloride treatment [n = 21] were completely healed [with or without scarring] in 76.2% of cases, and, when a scar remained, the scar size was reduced 66.0% compared with the original lesion. Lesions assigned to ciprofloxacin [n = 27] showed an 81.5% healing rate with an average scar size reduction of 68.6%. Intralesional 0.2% ciprofloxacin was as effective as hypertonic saline in the treatment of cutaneous leishmaniasis infection


Assuntos
Ciprofloxacina , Cloreto de Sódio , Resultado do Tratamento , Leishmaniose Cutânea
13.
Genève; Organisation mondiale de la Santé; 1964. (WHO/Mal/433).
em Francês | WHO IRIS | ID: who-65166
14.
Geneva; World Health Organization; 1964. (WHO/Mal/433).
em Inglês | WHO IRIS | ID: who-65165
15.
Geneva; World Health Organization; 1964. (WHO/Mal/421).
em Inglês, Francês | WHO IRIS | ID: who-65137
16.
Genève; Organisation mondiale de la Santé; 1963. (WHO/Mal/421).
em Inglês, Francês | WHO IRIS | ID: who-65138
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA
...