RESUMO
The Austrian emperor and the Croat-Hungarian king Franz Joseph I (1830/1848-1916) was the longest-serving ruler of the Habsburg dynasty. Among his properties was Osijek, which since 1809 enjoyed the status of a free royal city. In the period under review, it was the seat of the Virovitica County and the capital of the Kingdom of Slavonia until its incorporation into the Triune Kingdom of Croatia, Slavonia and Dalmatia after the Croat-Hungarian settlement of 1868. Because of this, Osijek was not only a political, economic and cultural centre but also a health care centre. At the beginning of the reign of Franz Joseph I, two hospitals were operating in it: a military one in the baroque military garrison Tvrda and a civilian one in New Town. The most significant role in the further development of the Osijek and Slavonian health care was played by the trust established in 1806 from the legacies of innkeeper Johann Kolhoffer, tanner Josef Huttler and Jesuit Cristian Monsperger. Although originally intended for the establishment of an orphanage, due to a number of unfavourable political circumstances, the trust, until then with multiple interests attributed to the principal, came under the administration of the city of Osijek only in 1867. Along with the new orphanage opened in 1874, a new hospital was completed as well in 1868, also with the money from the trust. Huttler-Kohlhoffer-Monsperger Foundation Hospital was the largest and most modern hospital in the Triune Kingdom, and despite later constructions of various hospital wards, its building has remained the most representative building within the Clinical-Hospital Centre Osijek.
RESUMO
AIMS: The British National Diet and Nutrition 2000/1 Survey data set records on 1,724 respondents (766 males and 958 females) were analyzed in order to assess the potential influences of red and processed meat intakes on cardiovascular risk factors. METHODS: Linear regression of the associations of the red, processed, combination of red and processed, and total meat intakes with body mass index (BMI), systolic blood pressure and plasma total cholesterol as cardiovascular risk factors was conducted, paying due attention to the subject age and sex as potential confounders. RESULTS: Linear analyses showed the total meat intake and combined red and processed meat intake to cause a 1.03 kg/m2 rise in BMI each, while the red and processed meat intakes analyzed as separate categories caused 1.02 kg/m2 rise each. The greatest effects were observed on the systolic blood pressure with a 1.7 mm Hg rise for the total and the red and processed meat intakes, 1.5 mm Hg rise for the red meat intake, and 1.02 mm Hg rise for the processed meat intake. There were no associations between different meat intakes and plasma total cholesterol. DISCUSSION AND CONCLUSION: Study results revealed the interquartile ranges of the mentioned meat type intakes to increase BMI by around 1 kg/m2 and systolic blood pressure by around 1.5 mm Hg, while they had no influence on plasma total cholesterol.
