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Purpose: to investigate the reproducibility and reliability of OCT-A vascular measurements using Heidelberg Spectralis II OCT-A. Methods: a prospective study involving a single eye of patients aged 18 or older with no ocular disease. In order to investigate the reliability of the first and second OCT-A scans, the coefficient of variation of the foveal avascular zone (FAZ) and the vessel density (VD) in the superficial (SCP), intermediate (ICP) and deep capillary plexus (DCP) were calculated. Results: A total of 75 eyes were included in the study. The mean FAZ in the first and second scan was 0.36 × 0.13 mm2 and 0.37 × 0.12 mm2, respectively, in the SCP, 0.23 × 0.10 mm2 and 0.23 × 0.09 mm2 in the ICP, and 0.42 × 0.11 mm2 and 0.43 × 0.12 mm2 in the DCP. The overall VD was 36.05 × 9.01 and 35.33 × 9.92 at the first and second scan, respectively, in the SCP, 21.87 × 5.00 and 21.32 × 5.56 in the ICP, and 23.84 × 6.53 and 23.20 × 6.83 in the DCP. No statistically significant differences in FAZ measurements and VD in all sectors of each capillary plexus were observed between the first and second scan (p > 0.05). Conclusion: our study demonstrated the good reproducibility and reliability of OCT-A vascular measurements in the analysis of the FAZ and the quantification of VD in each capillary plexus of the retina.
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http://dx.doi.org/10.3390/diagnostics12081908 | DOI Listing |
Rhinology
September 2025
Department of Otolaryngology, Centre of Postgraduate Medical Education, Warsaw, Poland.
Background: Smell tests in children need to be standardized and validated, include odors familiar to children, and be defined by age-dependent standards. This study aimed to adapt the Sniffin Kids Test (SKT) for Polish children and conduct validation and evaluation of the Sniffin Kids Poland Test (SKPOL).
Methodology: The study included 382 children (4-14 years old) recruited in Poland, who were allocated into healthy (n=343) and sick (with subjective olfactory disorders, n=39), divided into 3 age subgroups, but also 13 anosmic children with Kallmann syndrome (KS) and olfactory bulb aplasia.
Eur J Sport Sci
October 2025
Department of Intervention Research in Exercise Training, German Sport University Cologne, Cologne, Germany.
The concurrent validity of lactate thresholds (LT1, LT2) and between-day reliability data from the rowing-specific heart rate variability (HRV)-based thresholds (HRVT) were examined. Thus, 21 rowers (19.6 ± 2.
View Article and Find Full Text PDFActa Anaesthesiol Scand
October 2025
Department of Clinical Medicine, Aarhus University, Aarhus, Denmark.
Background: Family-centered care is vital in the intensive care unit, yet families often experience significant distress, increasing risks of anxiety and depression. Flexible presence, open communication, and involvement in care are central to supporting them. Guidelines recommend liberal visitation policies, structured communication, and staff education to strengthen family-centered practices.
View Article and Find Full Text PDFFood Res Int
November 2025
Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy. Electronic address:
Fish is one of the most common causes of food allergy. The global prevalence of fish allergy has increased over the years as a result of the increased fish consumption. In allergic individuals even small amounts of allergen can trigger a life-threatening allergic reaction.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 150100, China. Electronic address:
The complexity of cheese flavour components, different origin and variability in experimental data have hindered credible flavour description of Cheddar cheese at different ripening time periods. This study combined GC-MS with machine learning to explore the common characteristic ingredients of Cheddar cheese independent of origin during ripening stage at 6-12 °C. A random forest model among six classifiers performed best in assessing Cheddar cheese ripening time and 14 flavour substances (ketones, acids, and lactones) were selected as characteristic flavours by recursive feature elimination from 66 flavour substances to train the model.
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