Medicine
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This repository contains the published and unpublished research of the Faculty of Medicine by the staff members of the faculty
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Item Causes, complications and short-term outcome of acute Kidney injury in a resource-limited setting(SAGE-Hindawi Access to Research, 2024-12) Herath, N.; De Silva, S.; Liyanage, P.; Kumara, S.; Devi, S.; Abeysekara, V.; Mallawarachi, R.; Perera, S.; Karunathilaka, I.; Samarasinghe, S.; Weerakoon, K.AIMS The outcome of acute kidney injury (AKI) depends on causes, patient factors and care received. We studied the causes, complications and 90-day outcomes of patients with AKI at a tertiary referral centre in Sri Lanka. METHODS Patients aged 18 years or older with AKI referred to nephrology services were analysed retrospectively. AKI severity was assessed using the KDIGO classification. Information was gathered from hospital and clinic records. RESULTS Of the 464 patients studied, 262 (56.5%) were males. The mean age of the study sample was 57.04 (SD 16.85) years. The majority (212-45.69%) were discharged with normal renal functions, 173 (37.28%) were discharged with impaired functions, and 79 (17.03%) died during hospital stay. There were 377 patients at 3 months follow-up; 331 (87.8%) had normalised renal function, 40 (10.6%) had not recovered fully and 6 (1.6%) had succumbed. Progression of AKI to chronic kidney disease or death was significantly high in patients aged > 60 years (p=0.017). More severe AKI was associated with type 2 diabetes (p=0.0042), hypertension (p < 0.0001) and multiple comorbidities (p=0.0014). Persons with no comorbidities had less severe AKI (p=0.0004). Even in the early stages of AKI, there was significantly high mortality (11% in AKI stages 1 and 2) which doubled in stage 3 (22%). Mortality was low in patients with prerenal causes of AKI (OR: 0.59, 95% CI: 0.35-0.99 and p=0.047). CONCLUSIONS AKI in elderly and comorbid patients has high morbidity and mortality. Identification of individuals who are at high risk of developing AKI is important for its prevention, early diagnosis and proper treatment. Limitations in infrastructure, manpower, local research, reporting and recording of AKI are key challenges in providing optimal care for AKI in Sri Lanka.Item Food consumption and wastage patterns in a student canteen - data from Faculty of Medicine, University of Kelaniya, Sri Lanka(University of Kelaniya, Sri Lanka, 2021) Lakshani, U.; Liyanage, P.; Liyanage, B.; Sewwandi, B.; Weerasooriya, T.Background - Food wastage has become one of the most concerning global issues. While one-third of the food produced for human consumption is wasted, one-ninth of the world population does not have enough to eat. Hence, the reduction of food wastage and proper waste management is of paramount importance for global sustainability. Objectives - To determine the amount of food consumed and wasted at the faculty canteen during lunchtime; to determine the students’ perceptions of food wastage and make recommendations to avoid food wastage. Method – – A descriptive cross-sectional study was carried out from November 2019 to December 2019. Plate waste of the students who consumed lunch at the main canteen of the Faculty of Medicine, University of Kelaniya was measured for six days to determine the percentage of food waste. A questionnaire was given to 200 students to obtain information regarding their reasons for food wastage and the knowledge of food waste management methods at the Faculty of Medicine. Results - Out of 420.48kg of food served during lunchtime of the six days observed, 110.87kg (26.4 %) was wasted. The mean food wastage per student was 139.5g. Among the reasons for food wastage, “poor smell/taste” and “lack of variation of the food” were the main reasons. The majority stated that they would waste less food if the presentation of the food were better. If the results were extrapolated to all state universities, the total waste is 15.96 tons at the cost of 1.368 million rupees per day. Conclusion - - Simple interventions such as making students aware of its economic impact and changing food serving methods may minimize waste.