RESUMO
Superior vena cava syndrome occurs from obstruction of the superior vena cava. The most common cause is malignancy. Small cell lung cancer and non-Hodgkin lymphoma are the most frequent culprits. Intravascular devices associated with thrombus are becoming more common causes. Classic symptoms include edema, plethora, and distended veins of the face, neck, and chest; shortness of breath; cough; headache; and hoarseness. Treatment in the emergency department is mostly supportive, with head elevation, oxygen, and steroids. Rarely, emergent airway issues and cerebral edema must be addressed. Definitive treatment includes radiotherapy, chemotherapy, and stenting.
Assuntos
Implante de Prótese Vascular/métodos , Neoplasias Pulmonares/complicações , Stents , Síndrome da Veia Cava Superior/etiologia , Idoso , Humanos , Neoplasias Pulmonares/diagnóstico , Masculino , Radiografia Torácica , Síndrome da Veia Cava Superior/diagnóstico , Síndrome da Veia Cava Superior/cirurgiaRESUMO
Dairy products from milk of cows fed diets rich in polyunsaturated fatty acids have a more health-promoting fatty acid composition and are softer but often have oxidized flavors. Dairy products made from cow's milk that has more- or less-unsaturated fatty acid compositions were tested for differences in texture and flavor from those made from bulk-tank milk. The milk was manufactured into butter, vanilla ice cream, yogurt, Provolone cheese, and Cheddar cheese. The products were analyzed for fatty acid composition, physical properties, and flavor. Milk of cows with a more monounsaturated fatty acid composition yielded products with a more monounsaturated fatty acid composition that were softer and had a satisfactory flavor. Thus, selection of cows for milk fatty acid composition can be used to produce dairy products that are probably more healthful and have a softer texture.