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Related Concept Videos

Increased Body Temperature01:25

Increased Body Temperature

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A body temperature above  38°C  (100.4 °F) is known as fever or pyrexia, and a person with fever is termed 'febrile.' Typically, the hypothalamus, a part of the brain that acts as the body's thermostat, regulates body temperature through a thermoregulatory setpoint. It receives signals from cold and warm thermal receptors throughout the body and adjusts the body's temperature accordingly. Fever occurs when this hypothalamic setpoint is altered, usually in...
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Specific Heat01:16

Specific Heat

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The specific heat capacity of a substance refers to the energy required to increase the temperature of one gram of that substance by one degree Celcius. Specific heat capacity is often represented in calories (cal), grams (g), and degrees Celsius (oC), but can also be expressed in joules (J), kilograms (kg), and Kelvin (K), among other units.
For example, increasing the temperature of one gram of water by 1°C requires one calorie of heat energy and can be written as 1 cal/g-°C, or...
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Thermal Stress01:09

Thermal Stress

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If the temperature of an object is changed while it is prevented from expanding or contracting, the object is subjected to stress. The stress is compressive if the object expands in the absence of constraint and tensile if it contracts. This stress resulting from temperature change is known as thermal stress. It can be quite large and can cause damage. To avoid this stress, engineers may design components so they can expand and contract freely. For instance, on highways, gaps are deliberately...
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Responses to Heat and Cold Stress02:45

Responses to Heat and Cold Stress

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Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
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Decreased Body Temperature01:29

Decreased Body Temperature

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A decreased body temperature can occur in patients with hypothermia and frostbite. Heat loss with extended cold exposure overpowers the body's ability to create heat, resulting in hypothermia. Core temperature readings help classify hypothermia. Mild hypothermia is temperatures between 32 °C (89.6 °F) and 35°C (95 °F) and is caused by impaired thermoregulation. Moderate hypothermia is temperatures between 28 C (82.4 °F) and 32 °C (89.6 °F) caused by...
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Methods of reducing fever01:22

Methods of reducing fever

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The signs and symptoms of fever include hot and dry skin, flushed face, thirst, muscle aches, anorexia, headache, tachycardia, tachypnea, and fatigue. Elevated body temperature is reduced using two methods: pharmacological and nonpharmacological. Proper identification and treatment of the root cause of a fever is of utmost importance.
Pharmacological Methods of Reducing Fever:
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Updated: Apr 17, 2026

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents
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Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents

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[The overheated lunch].

Nicole Leonhard1, Jan Braunwalder2, Zeno Stanga1

  • 1Universitätspoliklinik Endokrinologie, Diabetologie und Klinische Ernährung, Universitätsspital, Inselspital Bern.

Praxis
|February 12, 2015
PubMed
Summary
This summary is machine-generated.

Three patients experienced allergy-like symptoms after eating tuna salad. Antihistamines and steroids effectively treated these symptoms, likely caused by scombrotoxicosis.

Keywords:
HistaminIntolérance alimentaireLebensmittelunverträglichkeitLebensmittelvergiftungScombrotoxismusfood intolerancefood intoxicationhistamineintoxication alimentairescombrotoxicosescombrotoxicosis

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Area of Science:

  • Foodborne illnesses
  • Toxicology
  • Clinical medicine

Background:

  • Scombroid poisoning, or scombrotoxicosis, is a common foodborne illness.
  • It results from consuming fish with high histamine levels, often due to improper storage.
  • Symptoms mimic allergic reactions.

Observation:

  • Three patients presented with acute, allergy-like symptoms after dining at the same restaurant.
  • All patients had consumed tuna fish salad.
  • Symptoms included [list common symptoms if available, otherwise omit].

Findings:

  • The patients' symptoms resolved quickly with antihistamine and steroid treatment.
  • The clinical presentation and exposure history strongly suggest scombrotoxicosis.
  • Differential diagnosis and pathophysiologic mechanisms were explored.

Implications:

  • This case highlights the importance of recognizing scombrotoxicosis in clinical practice.
  • Proper fish handling and storage are crucial to prevent histamine formation.
  • Prompt diagnosis and treatment can effectively manage scombrotoxicosis symptoms.