Elsevier,
The Lancet Regional Health - Western Pacific, Volume 24, July 2022
This Article supports SDG 3 by estimating the prevalence of hepatitis B, C and D viruses in Vietnam since 1990; findings indicate that hepatitis B virus is by far the biggest contributor to hepatitis-related morbidity and mortality in Vietnam and so and elimination efforts must focus on screening and treatment of pregnant women and improved provision of active and passive immunisation at birth to prevent vertical transmission.
Elsevier,
Transplantation and Cellular Therapy, Volume 28, July 2022
In this relatively large cohort of allogeneic HCT recipients at risk for HBV reactivation, authors demonstrated that HBV vaccination with at least 2 doses of recombinant vaccine starting 1 year after transplantation is independently associated with a reduced risk for HBV reactivation and appears to be durable for years. Furthermore, authors confirmed that that HBV reactivation is a late complication of HCT, occurring at a median of 21 months after transplantation. Finally, authors confirmed that recipient HBsAb concentration above the threshold of protection (10 IU/L) before transplantation is independently associated with a reduced risk of reactivation after transplantation.
Elsevier,
The Lancet Public Health, Volume 7, July 2022
This Comment supports SDG 3 by highlighting the important of hepatitis C prevention, treatment, and risk reduction in prisons, calling for measures such as increased availability of point-of-care testing, direct-acting antiviral therapy, and education around HCV in carceral settings, as well as increased funding to support such measures.
Background: The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food. In addition, concerns about healthy food for improving life quality have also increased. Scope and approach: In this review, microalgae composition, nutritional and functional characteristics are detailed for justifying the feasibility of employing their biomass as ingredients in staple foods for human consumption.
