To our knowledge, there are no published papers detailing antisepsis for injection sites. In view of this, the efficacies of povidone-iodine (PVP-I) ethanol solution and chlorhexidine (CH) ethanol, the agents most commonly used for antisepsis of the operative field, were compared. Before and after the injection site was disinfected with either of these antiseptics, specimens of indigenous bacteria on the skin were collected by the cylinder scrub method, and the bacteria reduction rate and the reduction factor (RF) were determined to evaluate the efficacy of antisepsis. The bacteria reduction rate and RF value obtained for PVP-I ethanol were 95.1 +/- 11.2 and 2.1 +/- 0.9% and those for CH ethanol were 93.5 +/- 9.3 and 1.8 +/- 0.9%. Since there were individual differences in cell count before antisepsis, no significant difference was seen in bactericidal activity. However, slightly more favorable results were obtained with PVP-I ethanol. Although it is impossible to eradicate completely the indigenous microbes with currently available methods, it is considered important for the prevention of infection of the injection site to decrease bacterial counts as much as possible.
Results of treatment were analyzed in 28 patients with nonresectable pancreatic cancer (III-IV stages) complicated by jaundice, to whom in complex of treatment (biliodigestive shunting, in some of patients with hepatic dearterialyzation, gastroenterostomy, pancreatodigestive shunting) 96% ethanol was injected into the tumor. The complications frequency had constituted 21.4%, mortality--14.3%, the life span of operated patients--9 months at average. Sings of early and late "postethylizational" positive pancreatic cancer pathomorphosis were established.
BACKGROUND: Variation in diet associated with drinking patterns may explain why wine seems to reduce ischemic heart disease mortality. OBJECTIVE: Our objective was to study the association between intake of different alcoholic beverages and selected indicators of a healthy diet. DESIGN: This was a cross-sectional study conducted in Copenhagen and Aarhus, Denmark, from 1995 to 1997, and included 23 284 men and 25 479 women aged 50-64 y. The main outcome measures were groups of selected foods that were indicators of a healthy dietary pattern. RESULTS: Wine, as compared with other alcoholic drinks, was associated with a higher intake of fruit, fish, cooked vegetables, salad, and the use of olive oil for cooking in both men and women. Men who preferred beer and spirits had odds ratios of 0.42 (95% CI: 0.39, 0.45) and 0.51 (95% CI: 0.43, 0.60), respectively, for a high intake of salad compared with those who preferred wine. Higher wine intake was associated with a higher intake of healthy food items compared with intake of
Comment In: Am J Clin Nutr. 1999 Jan;69(1):2-39925114