Effects of Hemodialysis on Intraocular Pressure and Ocular Perfusion Pressure.

INTRODUCTION: Elevated intraocular pressure (IOP) and reduced ocular perfusion pressure (OPP) related to hemodialysis (HD) are risk factors for the development and progression of glaucoma. The aim of this study was to evaluate the effect of HD on IOP and OPP in our patients. METHODS: This was a cross-sectional, descriptive, and analytical study conducted between January 2 and February 5, 2024, in the HD and ophthalmology departments of the Heinrich Lübke Regional Hospital in Diourbel. The IOP of both eyes was measured one hour before the start of the HD session and within 30 minutes after the end of the session, by the same ophthalmologist, for all included patients, using a Goldmann applanation tonometer. OPP were calculated and other socio-demographic data collected. RESULTS: Fifty-eight eyes from 29 chronic HD patients were included. The mean age of the patients was 47.58±12.94 years, with a predominance of women (17 women or 58.6%; sex ratio 0.71). In the left eye, mean IOP increased significantly from 12.21±2.96 mmHg before the HD session to 14.10±4.27 mmHg at the end of the session (p=0.04). For the right eye, the IOP also increased with a strong tendency to significance from 12.97±3.79 mmHg before the HD session to 15.03±5.23 mmHg at the end of the session (p=0.05). OPP did not change significantly after the HD session. CONCLUSION: The HD session significantly increased IOP with no significant change in OPP.

Effect of the Emory Healthy Kitchen Collaborative on Employee Health Habits and Body Weight: A 12-Month Workplace Wellness Trial.

INTRODUCTION: Teaching kitchens are being used to facilitate lifestyle changes with a focus on culinary and nutrition programs to improve health behaviors. Less is known regarding their use as a worksite wellness program and their influence on employees' quality of life, body weight, and adoption of healthy behaviors. We evaluated changes in self-reported healthy behaviors, overall health, and weight during a one-year multidisciplinary teaching kitchen program. METHODS: Thirty-eight benefits-eligible employees were recruited, screened based on a priori eligibility criteria that prioritized elevated body mass index (BMI), co-morbid conditions, and high levels of motivation to make lifestyle changes, and consented to participate in The Emory Healthy Kitchen Collaborative. This 12-month program included a 10-week didactic and experiential curriculum followed by continued support and access to health coaching implemented in an academic health system university hospital workplace between 2019 and 2020. Comparative statistics, paired t-test, Mcnemar's tests, and Wilcoxon signed-rank tests were used to assess changes at four time points. RESULTS: Participants improved diet quality (p ≤ 0.0001), increased confidence in tasting new foods (p = 0.03), and increased mindful eating habits (p = 0.00002). Significant changes were seen in physical activity levels; aerobic activities (p = 0.007), strength resistance activities (p = 0.02), and participation in yoga (p = 0.002). Most participants weighed within 5 lbs. of their starting weight at 3 months (p = 0.57). CONCLUSIONS: A teaching kitchen intervention is an innovative model for improving employee health behaviors and general health self-perception.

Larvicidal activity of Neem oil and three plant essential oils from Senegal against Chrysodeixis chalcites (Esper, 1789)

Objective:To evaluate the insecticide,larvicidal and repellent activity of the essential oils from Callistemon vimindis,Melaleuca leueadendron,and Hyptis suaveolens against Chrysodeixischalcites and to compare it with neem oil (Azadirachta indica).Methods:The essential oils of the leaves of these aromatiques plants were extracted by steam distillation and contacts tests were carried out.Results:Essential oils in ethanol from Callistemon viminalis showed a higher biological activity than the neem with 100％ larval mortality at the concentration of 2 μg/mL for 6 h,100％ and 90％ in ethanol from Melaleuca leucadendron and Hyptis suaveolens,respectively at the concentration of 4 μg/mL for 24 h.By inhalation,the essential oils from Melaleuca leucadendron and of Hyptis suaveolens were more effective with mortality rates of larvae 100％ and 50％ respectively at 2 μg/L air applied after 24 h.Nevertheless,the neem has shown to be a repulsive plant and anti-nutritional plant.A significant difference in the percentages of consumption between leaves treated with neem oil and the control samples was observed (Newman-Keuls test) except for Melaleucaleucadendron.Conclusions:The results of the study highlight remarkable biocide,properties of tested extracts,which provides important opportunities for the development of biopesticides.

Chemical characterization of essential oil from the leaves of Callistemon viminalis (D.R.) and Melaleuca leucadendron (Linn.)

Objective:To isolate and identify the compounds in the essential oils from the leaves of Callistemon viminalis (D.R.) and Melaleuca leucadendron (Linn.) collected in Dakar,Senegal.Methods:The essential oils from the leaves of these two myrtaceaes were extracted by steam distillation and analyzed by gas chromatograph and gas chromatography-mass spectrometer.Results:A total of 34 constituents were identified in the oil of Callistemon viminalis and the major compounds were 1.8-cineole (58.12％),limonene (9.72％),α-terpineol (9.56％),geranial (6.02％),δ-elemene (3.53％),myrcene (2.96％) and α-pinene (2.49％).For the essential oil of Melaleuca leucadendron,43 constituents were identified,and 1.8-cineole (28.87％),epiglobulol (23.06％),α-pinene (12.22％),limonene (11.65％) and α-terpineol (7.06％) were major compounds.Conclusions:Considering properties of the identified major compounds,essential oils of both studied myrtaceae could be used in the medicine field including the food,pharmaceutical and cosmetic industry.