SUDDEN, UNEXPECTED DEATH IN INFANCY

PEDIATRICS ◽  
1967 ◽  
Vol 39 (1) ◽  
pp. 43-48
Author(s):  
Preben Geertinger

THE PROBLEM of sudden, unexpected death in infancy (SUD) has become increasingly important in recent years in forensic medicine. Mortality in infancy from well defined causes has rapidly decreased, and the proportion of SUD of unknown cause has, therefore, been still more evident. Today SUD cannot be considered a problem for forensic medicine only; many other branches of medicine have an interest in this problem. In the past SUD has been attributed to suffocation by overlaying, by aspiration of vomitus, or by bedclothes. During the last 10 years it has widely been presumed that SUD is due to an overwhelming viral infection. Although much effort has been spent in an attempt to demonstrate the possible viral agent, the results have mainly been negative. Hypogammaglobulinemia as a possible cause of SUD was indicated by Harboe and Gormsen, and more recently it was suggested that SUD results from an anaphylatic reaction to cow's milk inhaled into the larynx or trachea. Many authors have pointed out that SUD might be connected with rickets or some more obscure kind of disorder in the calcium metabolism, and in 1962 Maresch demonstrated a significantly low content of calcium in heart musculature in these infants and presumed that one and the same basal disorder of metabolism might lead to rickets and spasmophilia as well as to SUD. However different the theories, two facts seem to be generally accepted by all authors in this field. Nearly all claim that SUD is significantly most frequent at the age of about 3 to 4 months.

2016 ◽  
Vol 58 (6) ◽  
pp. 493-496 ◽  
Author(s):  
Satoshi Yokoyama ◽  
Akinori Sekioka ◽  
Hirofumi Utsunomiya ◽  
Koji Yokoyama ◽  
Yuka Ikeda ◽  
...  

2011 ◽  
Vol 17 (2) ◽  
pp. 77-77 ◽  
Author(s):  
Vera C. Terra ◽  
Marly de Albuquerque ◽  
Carla A. Scorza ◽  
Ricardo M. Arida ◽  
Fulvio A. Scorza

INTRODUCTION: Epilepsy is one of the most common chronic neurological disorder in the world and has a higher mortality rate than would be expected in a healthy population. One of the most related category of death is sudden unexpected death in epilepsy (SUDEP). Many risk factors have been related to SUDEP, but the mechanisms involved in its genesis is still unknown. OBJECTIVE: Here we describe one case of a patient with low serum magnesium levels that suffered of SUDEP. CONCLUSION: we discuss a possible cause-effect relation, suggesting that magnesium may be, in some cases, a biomarker of SUDEP.


2007 ◽  
Vol &NA; ◽  
pp. S287-S288
Author(s):  
Takatsugu Komata ◽  
Takanori Imai ◽  
Mika Ogata ◽  
Sakura Sato ◽  
Morimitsu Tomikawa ◽  
...  

PEDIATRICS ◽  
1972 ◽  
Vol 50 (1) ◽  
pp. 169-170
Author(s):  
Michael Gochfeld

In these days of changing attitudes toward breast-feeding, the pediatrician often sees a mother who is experiencing difficulties with nursing. These young women, believing in "nature's proper food," feel that breast-feeding is psychologically and physically better for mother and child, yet at the same time complain about inadequate milk supply or local discomfort. Despite a sympathetic ear and reassurance, some of these mothers may stop nursing, but may retain a sense of guilt. Merely telling them that cow's milk has proven quite adequate for human infants in the past may not assuage their guilt feelings.


Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.


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