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Please use this identifier to cite or link to this item: http://hdl.handle.net/10481/26415

Title: La terapia del dolor en Italia: simplificación de la prescripción médica
Other Titles: The pain therapy in italy: simplification of prescriptions
Authors: Cimino, V.
Fadda, A.M.
Pia Orrù, M.
Issue Date: 2010
Abstract: Introduzione: E' entrata in vigore il 3 aprile 2010 la Legge del 15 marzo 2010, n. 38, “Disposizioni per garantire l’accesso alle cure palliative e alla terapia del dolore” che modifica il Testo unico sugli stupefacenti (D.P.R. 309/90). Si tratta del terzo provvedimento che il Parlamento italiano ha varato negli ultimi dieci anni per favorire la diffusione della terapia del dolore. Obiettivo: Presentare la nuova legge italiana che semplifica la prescrizione dei medicinali stupefacenti necessari per la terapia del dolore Discussione e conclusione: La nuova legge, pur semplificando gli adempimenti, regola due aspetti molto diversi tra loro: l’utilizzo terapeutico degli stupefacenti e le tossicodipendenze (produzione, traffico internazionale e spaccio di droga, Servizi territoriali per le tossicodipendenze, comunità terapeutiche, ecc.). Per favorire la diffusione della terapia del dolore occorre che i due aspetti vengano regolati da leggi diverse: una per le sostanze d’abuso con sanzioni di carattere penale ed una per i medicinali con sanzioni di carattere amministrativo. Si dovrebbero assegnare all’Aifa le competenze sui medicinali stupefacenti e all’Ufficio centrale stupefacenti quelle sulle tossicodipendenze.
One of the most important modifications originated in foods during thermal treatment is Maillard reaction, in which amino acids and reducing sugars are participants. This reaction can improve the organoleptic characteristics of foods but, moreover, can lead to nutritional value losses and apparition of toxicological compounds. Infant cereals are hydrolyzed during processing, increasing reducing sugar levels thereby Maillard reaction can be favored in toasted or dried samples. Infants are especially susceptible to the decreased nutritional value and to the toxicological compounds consumption. Thus it is important to know the development rate of this reaction in these products. In this study acrylamide and furosine content in raw and toasted flour and in infant formulas were determined, in order to evaluate Maillard reaction evolution. Furosine content ranged from 11.5 to 34.6 mg/100 g of proteins in toasted flour samples and from 122 to 1193 mg/100 g of proteins in formula samples. Acrylamide was not detected in flour samples ranging from 0.22 and 9.6 Eg/kg in formula samples. Lysine losses can be considered to be high in several samples, but it does not suppose a nutritional deficiency risk because these products are consumed together with milk. Acrylamide only was found in quantified levels in four samples and in very low concentrations. These values are lower than the maximum dose allowed and, therefore, they should not represent adverse problems after their consumption.
Publisher: Universidad de Granada, Facultad de Farmacia
Keywords: Terapia del dolore
Pain therapy
Medicinali stupefacenti
Medicines
Semplificazione
Simplification
URI: http://hdl.handle.net/10481/26415
ISSN: 0004-2927
Rights : Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License
Citation: Cimino, V.; Fadda, A.M.; Pia Orrù, M. La terapia del dolor en Italia: simplificación de la prescripción médica. Ars Pharm 2010; 51.Suplemento 3: 315-318.[http://hdl.handle.net/10481/26415]
Appears in Collections:APh, vol. 51(suppl3)

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