There are a lot of evidences that lifestyle changes, such as DASH/Mediterranean diets, reduced sodium intake, regular physical exercise, weight control and limitation of alcohol consumption can reduce BP. It is well established that nonpharmacological treatments of hypertension are proven to reduce blood pressure (BP). In the volunteers who had a microneurography record, there was no change the MSNA (bursts/minute): DGB (17(15–28) vs 19(13–22), p = 0.08) and CG (22(17–23) vs 22(18–24), p = 0.52).Ĭonclusion: Long-term DGB did not reduce BP, catecholamines levels or MSNA in hypertensive patients.Ĭ identifier: NCT01390727
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In relation to SNA, no difference in catecholamines was observed. There was a reduction in systolic and diastolic BP in the awake period by ABPM only in the CG (131 ± 10/92 ± 9 vs 128 ± 10/88 ± 8mmHg, p < 0.05). There was no change in office BP before and after intervention in both groups. Results: 17 volunteers in the DGB and 15 in the CG completed the study. Before and after intervention ambulatory blood pressure monitoring (ABPM), catecholamines and muscle sympathetic nerve activity (MSNA) by microneurography were performed. Subjects and methods: Hypertensive patients were randomized to listen music (Control Group–CG) or DGB (aim to reduce respiratory rate to less than 10 breaths/minute during 15 minutes/day for 8 weeks). The aim of this study is to evaluate the long-term use of DGB in BP and SNA. The sympathetic nerve activity (SNA) reduction may be one of the mechanisms involved in blood pressure (BP) decrease. This would be most effectively accomplished by shifting to non-dusty products.Purpose: Device-guided slow breathing (DGB) is indicated as nonpharmacological treatment for hypertension.
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Based on present knowledge, however, lowering exposures and eliminating short and high peaks by technical measures would lower the risk of sensitisation. The no effect air concentrations for industrial enzymes are not known. Conclusions-The study confirmed that industrial enzymes in baking used as additives in a powdered form pose a risk of sensitisation. The corresponding percentages of positive reactions to flours were 12%, 5%, and 8%.
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12 workers (8%) in the bakeries, three (5%) in the flour mill, and four (3%) in the crispbread factory were skin prick positive to enzymes. No cellulase, but concentrations of 1–200 ng/m3 xylanase, were found in the bakeries, probably indicating the natural xylanase activity of wheat. Cellulase and xylanase varied with concentrations < 180 ng/m3 and < 40 ng/m3, respectively, in the flour mill and the crispbread factory. The α-amylase concentrations generally followed the total dust concentrations and reached the highest values < 6♶ μg/m3 in the same areas. Results-Total measured dust concentrations were from 0♱ to 18 mg/m3, with highest values in dough making areas of bakeries. An immunochemical method was used for measuring cellulase and xylanase in air. Total dust concentrations were measured by a gravimetric method, and the concentration of α-amylase in air was measured by a catalytic method. The workers were interviewed for work related respiratory and skin symptoms.
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Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. Methods-A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory.
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Objectives-To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry.