ABSTRACT
BACKGROUND: Early identification of sepsis in the emergency department (ED) triage is both valuable and challenging. Numerous studies have endeavored to pinpoint clinical and biochemical criteria to assist clinicians in the prompt diagnosis of sepsis, but few studies have assessed the efficacy of these criteria in the ED triage setting. The aim of the study was to explore the accuracy of clinical and laboratory markers evaluated at the triage level in identifying patients with sepsis. METHODS: A prospective study was conducted in a large academic urban hospital, implementing a triage protocol aimed at early identification of septic patients based on clinical and laboratory markers. A multidisciplinary panel of experts reviewed cases to ensure accurate identification of septic patients. Variables analyzed included: Charlson comorbidity index, mean arterial pressure (MAP), partial pressure of carbon dioxide (PetCO2), white cell count, eosinophil count, C-reactive protein to albumin ratio, procalcitonin, and lactate. RESULTS: A total of 235 patients were included. Multivariable analysis identified procalcitonin ≥1 ng/mL (OR 5.2; p < 0.001); CRP-to-albumin ratio ≥32 (OR 6.6; p < 0.001); PetCO2 ≤ 28 mmHg (OR 2.7; p = 0.031), and MAP <85 mmHg (OR 7.5; p < 0.001) as independent predictors for sepsis. MAP ≥85 mmHg, CRP/albumin ratio <32, and procalcitonin <1 ng/mL demonstrated negative predictive values for sepsis of 90%, 89%, and 88%, respectively. CONCLUSIONS: Our study underscores the significance of procalcitonin and mean arterial pressure, while introducing CRP/albumin ratio and PetCO2 as important variables to consider in the very initial assessment of patients with suspected sepsis in the ED. CLINICAL RELEVANCE: Early identification of sepsis since the emergency department (ED) triage is challenging Implementing the ED triage protocol with simple clinical and laboratory markers allows to recognize patients with sepsis with a very good discriminatory power (AUC 0.88).
ABSTRACT
A Gastronomia é uma forma de expressão cultural. A cozinha árabe chegou ao Brasil no século XIX por meio dos imigrantes árabes da Síria e do Líbano. Partindo da atual definição de saúde, entende-se que a alimentação e as técnicas de culinária do idoso representam grande papel em seu estado de bem-estar e, com isso, a Gerontologia tende a utilizar a mesma como um espaço de socialização e expressão durante o envelhecer. O povo árabe tem em sua gastronomia um forte apego familiar e um anseio de conservar a sua cultura tradicional, visto que suas receitas são antiquíssimas e preservadas em sua forma original, firmando, assim, através dos seus hábitos alimentares, a importância da vida em família, a valorização da herança culinária de filhos, pais e avós. O objetivo deste artigo é identificar a propagação da gastronomia árabe e sua relação com a saúde dos imigrantes idosos, principalmente no estado do Rio Grande do Sul.
Gastronomy is a form of cultural expression. Arab cuisine arrived in Brazil in the 19th century through Arab immigrants from Syria and Lebanon. Based on the current definition of health, it is understood that the elderly's food and cooking techniques play a large role in their well-being, and with this gerontology tends to use it as a space of socialization and expression during the age. The Arab people have in their gastronomy a strong family attachment and a desire to conserve their traditional culture, since their recipes are very old and preserved in their original form, thus establishing through their eating habits, the importance of family life, valuing the culinary heritage of children, parents and grandparents. The objective of this article is to identify the propagation of Arab gastronomy and its relation with the health of the elderly immigrants, mainly in the state of Rio Grande do Sul.
La gastronomía es una forma de expresión cultural. La cocina árabe llegó a Brasil en el siglo XIX por medio de los inmigrantes árabes de Siria y del Líbano. A partir de la actual definición de salud, se entiende que la alimentación y las técnicas de culinaria del anciano representan un gran papel en su estado de bienestar y, con ello, la Gerontología tiende a utilizar la misma como un espacio de socialización y expresión durante el envejecimiento. El pueblo árabe tiene en su gastronomía un fuerte apego familiar y un anhelo de conservar su cultura tradicional, ya que sus recetas son antiquísimas y preservadas en su forma original, firmando así, a través de sus hábitos alimenticios, la importancia de la vida en familia, la valorización de la herencia culinaria de hijos, padres y abuelos. El objetivo de este artículo es identificar la propagación de la gastronomía árabe y su relación con la salud de los inmigrantes ancianos, principalmente en el estado de Rio Grande do Sul.