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Take a breath between mouthfuls

Pulse oximetry provides a measure of the percentage of oxygen in the blood. The usual range of readings on pulse oximetry is 97-99%. Older people may have lower pulse oximetry readings than younger people, and young women have higher readings...

Resolving dysphagia – can we distinguish mild dysphagia from no dysphagia?

Many patients with dysphagia following neurological events can and do experience a resolution of their swallowing difficulties, sometimes without any intervention. However, it is challenging for clinicians to distinguish mild dysphagia from no dysphagia. The question of where to draw...

International consensus paper on implantable devices for conductive or mixed loss

This is a weighty but insightful ‘Special Feature’ paper in the June edition of Otology and Neurotology. It has the broad aim to gather current opinion from otologists, audiologists, manufacturers and health-economists from around the world on unilateral hearing implantation...

Impact of vestibular rehabilitation on patients with peripheral vestibular disorders

Vestibular rehabilitation is a widely used treatment for vestibular dysfunction. It can improve dizziness, fall risk, balance, and emotional status. However, some patients do not get benefit from vestibular rehabilitation. In this study, the authors assessed the impact of dizziness...

Diagnostic features of acute invasive fungal sinusitis

Acute invasive fungal sinusitis (AIFS) is a rare but frequently lethal condition, commonly associated with a high morbidity among those that survive. It has gained recent media attention on account of its increased incidence following infection with (and treatment for)...

Is a hemithyroidectomy as effective as a total thyroidectomy for compressive symptoms?

The claim made in the title of this paper, that hemithyroidectomy is equally as successful as total thyroidectomy in alleviating compressive symptoms from goitres, is certainly intriguing. And with the inclusion of 45,539 subjects, it would at first glance seem...

Third-party disability in cochlear implantation

The authors of this study note significant third-party disability experienced by significant others (SO) or communication partners of persons with hearing impairment (PHI). The study explored contextual and psychosocial factors for successful auditory rehabilitation, advocating for the importance of including...

Strength of evidence in otolaryngology research – do women make the difference?

Clinicians around the world understand the need for research and publication of gathered evidence to inform practice and improve patient outcomes. The introduction of the Oxford Centre for Evidence-based Medicine (CEBM) Levels of Evidence guideline in 2011, has been invaluable...

Parapharyngeal space tumours – is the transoral approach effective?

Several approaches are described to the parapharyngeal space to permit resection of tumours in this region, with the most commonly employed approach being the transcervical route. The transoral approach remains somewhat controversial as it is felt that this approach can...

Does the appearance, texture, and flavour of food affect how we swallow?

Texture modification and the use of thickened fluids are well-known strategies used to facilitate swallowing in people with dysphagia. However, some controversy exists around thickeners and their possible negative impact on hydration and medication absorption. This paper considers other properties...

The ‘My Hearing Explained’ tool: audiologist and client perceptions

The study notes that the pure tone audiogram has been the primary clinical and counselling tool used by clinicians to assess and describe hearing thresholds to individuals and families since 1922. The Ida Institutes, ‘My Hearing Explained’ tool has become...

How well do different assessments of swallowing correlate with one another?

Swallowing (dys)function may be assessed by three key measures: 1. instrumental swallowing techniques such as the modified barium swallow (MBS) or videofluoroscopy; 2. functional measures of diet texture that patients can eat comfortably (usually rated by the clinician); and 3....