Di Folco U.,UOS di Diabetologia con DH |
De Falco D.,Aurelia Hospital |
Moretti V.,Laboratorio Regionale Controllo Qualita |
Tubili F.,UOS di Diabetologia con DH
Giornale Italiano di Diabetologia e Metabolismo | Year: 2013
Suspensions of the sulfonylurea glibenclamide (glyburide) have usually to be prepared on-the-spot for infants with transitional and permanent neonatal diabetes mellitus (PND) as there are no such products on the market and clinicians have often to establish the doses on the basis of the infant's weight. This study compared the stability of three galenic liquid formulations compounded from glibenclamide tablets, employed in three children's hospitals. The samples were stored at 2-8 °C and room temperature and analyzed immediately and at 90 days. All formulations were stable for at least 90 days, but only two guaranteed the amount prescribed, especially when the dosages were very small.
Tubili C.,UOS di Diabetologia Con DH |
Morviducci L.,UOS di Diabetologia Con DH |
Nardone M.R.,UOS di Diabetologia Con DH |
Tubili F.,UOS di Diabetologia Con DH |
And 2 more authors.
Mediterranean Journal of Nutrition and Metabolism | Year: 2012
Thyroid has a key role in energetic metabolism and its activity is influenced by caloric intake: reducing in prolonged fasting and malnutrition. Iodine deficiency may induce severe thyroid diseases; if it occurs during growth, it results in permanent disabling systemic damage. For this reason, local governments and WHO promote programs of iodine supplementation. Goitrogenic foods induce clinical damage only if ingested in great amounts and in case of iodine deficiency. The relationship among diet, foods and thyroid function is complex whether it regards iodine intake or its absorption and utilization favoring inhibiting nutrients. People with thyroid dysfunction should change some dietetic habits, choosing synergic nutrient-rich foods and reducing the antagonist ones; they should reduce fats for slowing their cellular oxidation rate and introduce proteins and carbohydrates at 20 and 55% of total energy intake, respectively. © 2012 Springer-Verlag.