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olfaction disorders/rasvumus

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Suloexide in the Treatment of Early Stages of COVID-19

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Objective: To use sulodexide in patients that have early onset of COVID-19 symptoms to mitigate the progression of the disease process that can allow them to recover at home, and limit the need for hospital care and the more severe manifestation which includes fulminant respiratory failure, acute

Nutritional Follow up After Hospital Discharge for Coronavirus Disease-19

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Novel Agents for Treatment of High-risk COVID-19 Positive Patients

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Coronavirus Disease 2019 (COVID-19) is a highly contagious disease, caused by a novel enveloped RNA beta-coronavirus, also known as severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2). The first case of this unprecedented outbreak "pneumonia of unknown etiology" was reported in Wuhan City,

COVID-EC Study: Clinical Characteristics of Patients With COVID-19 in Guayaquil, Ecuador

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Design: Retrospective cohort study that will review the data of patients seen in participating centers with a confirmed or probable diagnosis of COVID-19 between March and April 2020. Those patients who test positive for nasopharyngeal exudate for SARS-CoV-2 will be considered a confirmed case using

Collection of Biological Samples With Clinical Characterization of Covid-19 Patients

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SARS-Cov2 is an emerging respiratory virus in the coronavirus family, responsible of the pandemic since November 2019. France, which has more than 17,000 deaths from the virus, is one of the main outbreaks. As of 16 April 2020, more than 76,000 individuals in France have been hospitalized,

Speed Limits: Food Intake and Eating Behaviour of Ultra-processed and Unprocessed Foods

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1. OBJECTIVE The objective of this study is to determine the independent and additive effects of industrial food processing (according to the NOVA classification) and eating rate on satiation Hypothesis: We expect that a slow eating rate decreases food intake per main meal and over the course of the
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