Rehnuma Jafreen, Nafisa Tabassum, Maria Siddika Mim
iraetc med. bull; 2(2) 26-31
https://doi.org/10.62469/tmb.v02i02.001
Adverse drug reactions, also known as medication-related adverse events, are harmful occurrences caused on by medication. ADRs may increase the pressure on the healthcare system and have a significant negative impact on patients' quality of life. With the increasing complexity of medications used to treat a wide range of diseases in an aging society, adverse drug reactions (ADRs) are one of the leading causes of morbidity and mortality on a global scale and will remain a major public health concern. ADRs are largely determined by a variety of factors, some of which are social, pharmacological, or patient-related. For example, age plays a significant role in the incidence of adverse drug reactions (ADRs); patients in the highest age groups are more susceptible to these reactions than those in lower age groups. The impact of specific factors on adverse drug reaction (ADR) occurrence, the pharmacovigilance process, and reporting were covered in this study. Medical literature has extensive documentation of these factors' impacted on adverse drug reactions. During medical evaluation, medical professionals can select the most effective medication regimen by taking these factors into account.
Iftear Kazim Rafi, Shariful Islam Tannu, Tanzim Amin Borhan
iraetc med. bull; 2(2) 32-39
https://doi.org/10.62469/tmb.v02i02.002
Background: One of the most important organoleptic characteristics that influences consumers' acceptance and choice of food is color. However, food coloring pigments are typically unstable and change during processing, so food products all over the world contain colorants to preserve or restore product’s color uniformity. This research study was conducted to find out the percentage of consumption of adulterated or substandard food color by general public particularly young school children. Methods: Qualitatively using a UV-visible Spectrophotometer (PharmaSpec UV-1700 Series, Shimadzu Corporation) utilizing Pearson's Composition & Analysis of Foods (1989) and the AOAC (2000) method. By making a neutral dye solution at a concentration appropriate for spectrophotometric analysis (0.001-0.01%), the colors' purity was tested. In total 68 food samples and 11 beverage samples of various foods and drinks were gathered from several educational institutions, the neighborhood market, and stores situated in various parts of Kishoreganj district, Bangladesh. This study was carried out from 12 August to 21 October 2023. Results: The majority of branded food items contained permitted colors however most of the foods manufactured locally, contained non-permitted colors. The use of prohibited food coloring was more common among local food producers. Conclusion: To make sure that the local manufacturers are adhering to the laws governing food colors, both with regard to the prohibited and restricted food colors, constant monitoring is required. Furthermore, educating the public about the harmful effects of food coloring can help reduce the consumption of colored food items.