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Wyszukujesz frazę "Krusiński, A." wg kryterium: Wszystkie pola


Wyświetlanie 1-6 z 6
Tytuł:
‘Smoging kills’ - effects of air pollution on human respiratory system
Autorzy:
Grzywa-Celińska, A.
Krusiński, A.
Milanowski, J.
Powiązania:
https://bibliotekanauki.pl/articles/2085457.pdf
Data publikacji:
2020
Wydawca:
Instytut Medycyny Wsi
Tematy:
air pollution
particulate matter
respiratory system
lung disease
Opis:
Atmospheric pollution suspended in humid air is popularly known as ‘smog’. It is composed of dust particles of different sizes, as well as non-metal oxides, organic compounds, and heavy metals. Exposure to harmful substances suspended in the air – apart from, for example – smoking cigarettes, one of the modifiable factors leading to the development of respiratory diseases. There are six types of substances present in the air that have a negative impact on public health and result in significant consequences: ozone, particulate matter (PM) of different diameters – PM2.5µ, PM2.5–10 µ, PM10 µ, nitrogen dioxide, sulphur dioxide, carbon monoxide and lead. Particular attention is given to small dust particles (PM10 and PM2.5) because they can penetrate into the lower respiratory tract. Apart from describing the composition of smog and sources of air pollution, the article also discusses the impact of atmospheric pollutants on both development and aggravation of the symptoms of such respiratory tract diseases as asthma, chronic obstructive pulmonary disease, respiratory infections and lung cancer. Some of legal measures applied in different countries aimed at reducing exposure to noxious air pollutants are reviewed. The authors believe that the increased focus on risks arising from inhaling toxic air pollution may be a first step for developing systemic solutions aimed at resolving or, at least, decreasing those risks.
Źródło:
Annals of Agricultural and Environmental Medicine; 2020, 27, 1; 1-5
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Acute liver injury in the course of COVID-19
Autorzy:
Grzywa-Celińska, A.
Emeryk-Maksymiuk, J.
Szewczyk, K.
Krusiński, A.
Celiński, R.
Milanowski, J.
Powiązania:
https://bibliotekanauki.pl/articles/28761947.pdf
Data publikacji:
2021
Wydawca:
Instytut Medycyny Wsi
Źródło:
Annals of Agricultural and Environmental Medicine; 2021, 28, 4; 729-732
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Is the needle still needed? Relationship between laboratory features of pleural effusion and results of lung CT examinations in patients with pneumonia and lung cancer
Autorzy:
Krusiński, A.
Grzywa-Celińska, A.
Grzycka-Kowalczyk, L.
Celiński, R.
Dos Santos Szewczyk, K.
Powiązania:
https://bibliotekanauki.pl/articles/28761707.pdf
Data publikacji:
2023
Wydawca:
Instytut Medycyny Wsi
Źródło:
Annals of Agricultural and Environmental Medicine; 2023, 30, 2; 224-228
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Giant haematoma of the posterior compartment of thigh in a patient with coronavirus disease 19 pneumonia and pulmonary embolism - Case Report
Autorzy:
Grzywa-Celińska, A.
Emeryk-Maksymiuk, J.
Tarkowski, P.
Krusiński, A.
Redestowicz, K.
Siwiec, J.
Suszek, D.
Powiązania:
https://bibliotekanauki.pl/articles/28684659.pdf
Data publikacji:
2023
Wydawca:
Instytut Medycyny Wsi
Źródło:
Annals of Agricultural and Environmental Medicine; 2023, 30, 1; 45-48
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The content of lead and cadmium in fruit-flavoured yoghurts and cream cheeses
Autorzy:
Winiarska-Mieczan, A.
Kiczorowska, B.
Krusiński, R.
Kwiecień, M.
Kwiatkowska, K.
Klebaniuk, R.
Powiązania:
https://bibliotekanauki.pl/articles/962697.pdf
Data publikacji:
2017
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:
Flavoured yoghurts and cream cheeses are usually promoted by the manufacturers as snacks for children and young people. An undeniable advantage of such products is the fact that they can be treated as convenience food because they have long expiry dates, they are ready to eat and available in packaging of various sizes. However, both milk and dairies can be a source of toxic metals, in particular Pb and Cd, for children. The research aimed to measure the level of Pb and Cd in fruit-flavoured yoghurts and cream cheeses. The analyses involved 83 products: 42 yoghurts and 41 cream cheeses. The products were split into 11 groups, depending on the used flavouring. The content of Cd and Pb was determined using the GF AAS method. In addition, the safety of fruit-flavoured yoghurts and cream cheeses was estimated for consumers aged 5 and 10. The analysed yoghurts contained on average 0.028 mg Pb and 0.008 mg Cd kg-1, whereas the cream cheeses – on average 0.02 mg Pb and 0.017 mg kg-1 Cd. The values were lower than acceptable. The highest (P < 0.05) content of Pb was recorded in mixed flavour yoghurts, whereas as regards cream cheeses – in stone fruit flavoured products. The highest (P < 0.05) content of Cd was recorded in vanilla-flavoured yoghurts and in mixed flavour and strawberry-flavoured cream cheeses. For a child, having one cup of fruit-flavoured yoghurt is equivalent to a daily intake of max. 7% BMDL01 Pb and max. 18.3% TWI Cd, whereas one cup of cream cheese – max. 28.5% BMDL01 Pb and max. 33.5% TWI Cd. The presented results indicated that one cup of fruit-flavoured yoghurt and cream cheese was safe for consumers in terms of Cd and Pb content. However, it should be noted that products most eagerly chosen by children (strawberry, peach) had the highest content of Pb and/or Cd per 1 cup, which means that their frequent consumption can be associated with a risk of increased intake of such toxic metals.
Źródło:
Journal of Elementology; 2017, 22, 4
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Breakfast cereal as a source of sodium, potassium, calcium and magnesium for school-age children
Autorzy:
Winiarska-Mieczan, A.
Kwiecien, M.
Kwiatkowska, K.
Krusinski, R.
Powiązania:
https://bibliotekanauki.pl/articles/13894.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
human nutrition
child
school child
breakfast cereal
sodium source
potassium source
calcium source
magnesium source
macroelement
cereal
Opis:
Breakfast cereal is a regular component of daily diets in Poland and in other countries. Since these products are very popular components of diets, they should be a source of key nutrients, including minerals. The objective of the study was: 1) to determine how popular cereals were among young and preteen school children; 2) to verify whether cereals could be a source of sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg). 232 ready-to-eat products were tested. The content of Na, K, Ca and Mg was determined using flame atomic absorption spectrometry in a Varian SpectrAA 280 FS. Daily intake of Na, K, Ca and Mg by children (aged 7 - 12 years) from 1 serving of breakfast cereals (1 serving size = 30g cereal + 125 ml milk) was compared with AI (for Na and K) or RDA (for Ca and Mg). The highest content of Na was recorded in cornflakes (approx. 500 mg/100 g), K in bran (more than 250 mg/100 g), Ca in bran and wholegrain cereals (approx. 57 mg/100 g), Mg in bran (nearly 180 mg/100 g). It was found that although cereals were not a rich source of Na, K, Ca and Mg for the studied group of consumers, when prepared with milk their nutritional value was significantly enhanced. One serving of breakfast cereals with milk per day would cover 5 – 17% of AI for Na, 5 - 7% of AI for K , 12 – 17% of RDA for Ca and 10 – 57% of RDA for Mg. Cornflakes, which turned out to be the richest source of Na, were the least valuable in terms of the content of the macroelements, in which they resembled rice flakes. All breakfast cereals, while not being particularly rich in Na, K, Ca and Mg, when prepared with milk have a considerably better value for school-age children and ensure a higher consumption of milk.
Źródło:
Journal of Elementology; 2016, 21, 2
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-6 z 6

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