Fluid Resuscitation In Cardiogenic Shock: An Assessment Of Responsiveness And Outcome.

BACKGROUND: Fluid replacement for resuscitation in cardiogenic shock (CS) patients remains a point of debate in clinical practice. The purpose of the study was to assess the frequency of fluid responsiveness and outcomes of patients with cardiogenic shock receiving fluid resuscitation at the critical care unit (ICU) of a tertiary care cardiac center. METHODS: In this descriptive case series, in which all mechanically ventilated CS patients were evaluated who were assessed for fluid responsiveness by a fluid challenge. It was conducted at the critical care unit of a tertiary care cardiac center in Karachi, Pakistan, from January 2020 to June 2020, by including 41 consecutive patients. Fluid challenge was given as either a 250 ml crystallized bolus or a passive leg raise (PLR) manoeuvre. An increase in the velocity time integral (ΔVTI) of ≥ 10% was considered fluid responsiveness. RESULTS: A total of 41 patients were evaluated: 25 (61%) were males, and the mean age was 61.9±17.0 years, and 36.6% (15) of the patients presented with non-ST elevation myocardial infarction (NSTEMI), followed by anterior wall ST elevation myocardial infarction (31.7% (13)). Fluid responsiveness was observed in 48.8% (20/41). Mean VTI change after the fluid challenge was 1.07±0.86. Survival rate was 33.3% (7/21) in fluid responders vs. 50.0% (10/20) in non-fluid responders; p=0.279. CONCLUSIONS: Almost half of patients presenting with CS from acute coronary syndrome are responsive to fluids. These findings support the routine evaluation by fluid challenge in these patients. Fluid challenge can be by either PLR or fluid bolus.

Lead In Food And Its Correlation With Blood Lead Levels Among Pregnant Women Of Sindh, Pakistan.

BACKGROUND: With increasing control of lead (Pb) in gasoline, food has emerged as an important secondary pathway for Pb exposure globally. This study assessed Pb levels in food duplicates and blood. Furthermore, it assessed the correlation of Pb in food duplicates and blood Pb levels with common food items taken by pregnant women of Sindh, Pakistan. METHODS: A cross-sectional study was conducted from August 2014 to November 2015, in urban (Karachi) and rural (Gambat, Khairpur) area of Sindh-Pakistan. A total of 103 venous blood samples (Karachi = 63 and Gambat = 40) of pregnant women were measured for blood Pb levels at the time of delivery. One month post-delivery, food frequency questionnaire (FFQ) was administered and three-day food duplicates (same number of cooked portions of food eaten by women) were collected. Food duplicates were analysed for Pb levels. Multivariable linear regression was conducted to identify the frequency of food items which contribute to blood and food Pb levels of pregnant women, separately. RESULTS: With 90% confidence interval, chapati (local flat bread) (ß=0.20, p<0.001), boiled rice (ß=0.35, p<0.001), cooked root vegetables (ß= 0.16, p=0.03), fried savory items (ß=0.15, p=0.03), sweet snacks (ß=0.13, p=0.08) were positively associated with elevated mother blood Pb levels. While cream biscuits (ß =-0.14, p=0.04), lassi (blend of yogurt, water and spices) (ß= -0.31, p<0.01), market milk desserts (ß=-0.22, p<0.001), fish (ß= -0.16, p=0.02), soft drinks (ß= -0.19, p=0.01) and supari/gutka (betel-nut) (ß=-0.13, p= 0.06) were negatively associated with mother Pb levels. Tetra-pak market juices (ß= 0.30, p<0.001) and cooked root vegetables (ß=0.19, p=0.05) were positively associated with mother food Pb levels, at 90% CI. CONCLUSIONS: Bread, boiled rice, fried savoury items, sweet snacks and cooked root vegetables were contributing to blood Pb levels of pregnant women in Pakistan. These food items may be contaminated with Pb during processing, packaging and storage. Inverse relation of Supari/gutka and soft drinks with blood Pb levels may be due its overall reduction in absorption capacity of the gut for nutrients. Objective individual food item analysis for Pb is warranted for further intervention.