Parámetros mamográficos: compresión, dosis y disconfort / Mammography parameters: compression, dose, and discomfort

Objetivo: Confirmar la importancia de la compresión en mamografía, y relacionarla con el disconfort manifestado por las pacientes. Materiales y métodos: Se emplearon 2 muestras de 402 y 268 mamografías, obtenidas en dos centros de diagnóstico que poseen el mismo equipo mamográfico pero diferentes técnicas de compresión. Las edades variaron entre los 21 y los 50 años. Resultados: Se observó una sensible disminución en la dosis recibida a mayor compresión. Sin embargo, no se obtuvo una diferencia significativa en lo que respecta a los reclamos de las pacientes en relación con el disconfort experimentado. Discusión y Conclusión: La compresión en mamografía, siguiendo los estándares internacionales de una fuerza entre 80-120 N, es efectiva en cuanto a la reducción de dosis, sin por eso ser insoportable para la paciente. Este disconfort tampoco está relacionado con la glandularidad de la mama.

Objective: To confirm the importance of compression in mammography and relate it to the discomfort expressed by the patients. Materials and methods: Two samples of 402 and 268 mammographies were obtained from two diagnostic centres that use the same mammographic equipment, but different compression techniques. The patient age range was from 21 to 50 years old. Results: A significant decrease in the dose received was observed at higher compression. However, there was no significant difference as regards patients complaining about the discomfort experienced. Discussion and Conclusion: Compression in mammography, following the international standards of a pressure between 80-120 N, is effective in reducing the dose without being unbearable for the patient. This discomfort is also unrelated to the glandularity of the breast.

Mineral content modifications during ripening of asparagus (Asparagus officinalis, L.).

The essential elements: calcium (Ca), magnesium (Mg), sodium (Na) potassium (K) and phosphorus (P) were analyzed in fresh asparagus to determine the effect of the ripening of the asparagus on the mineral content. Asparagus samples were classified in two groups by diameter (< 11 mm and > 14 mm). Asparagus from a sample group with the same diameter were divided into two portions (apical and basal) according to distance from the tip. The concentrations of calcium, magnesium and phosphorus increased with the ripening process of the asparagus while the content of sodium decreased when the white asparagus turned into a green ripening state. No significant differences were established for potassium. The green ripening state was the group with the greater concentration of calcium, magnesium and phosphorus. Statistically significant differences (p < 0.001) were observed between portions of asparagus (tip and rest of stem) in the contents of the five mineral elements analyzed. The levels of mineral elements investigated increased notably in the tip of the asparagus with the exception of sodium and potassium of which the levels in the apical portion decreased or hardly modified. The variance analyses determined statistically significant differences (p < 0.001) in the concentration of magnesium, sodium and phosphorus between asparagus diameters (< 11 and > 14 mm) and no significant differences (p > 0.05) were found for calcium and potassium. The mean element levels were (mg/kg dry weight): Ca = 324 +/- 1186; Mg = 1818 +/- 490; Na = 368 +/- 86; K = 37297 +/- 4167 and P = 6809 +/- 2481.