Background: Myofascial pain is an important cause of disability among the whole population, and it is a common symptom of temporomandibular joint disorders (TMDs). Its management techniques vary widely; however, in recent years, there has been a growing interest especially in needling therapies within masticatory muscles, due to their simplicity and effectiveness in pain reduction. Methods: The construction of the following study is based on PICOS and PRISMA protocols. A systematic literature search was conducted based on the PubMed and BASE search engines. Searching the abovementioned databases yielded a total of 367 articles. The screening procedure and analysis of full texts resulted in the inclusion of 28 articles for detailed analysis. Results: According to analyzed data, clinicians manage myofascial pain either with wet or dry needling therapies. The most thoroughly studied approach that prevails significantly within the clinical trials is injecting the botulinum toxin into the masseter and temporalis. Other common methods are the application of local anesthetics or dry needling; however, we notice the introduction of entirely new substances, such as platelet-rich plasma or collagen. In the analyzed articles, the target muscles for the needling therapies are most commonly localized by manual palpation although there are a variety of navigational support systems described: EMG, MRI or EIP electrotherapy equipment, which often aid the access to located deeper lateral and medial pterygoid muscle. Conclusions: Needling therapies within masticatory muscles provide satisfactory effects while being simple, safe and accessible procedures although there still is a need for high quality clinical trials investigating especially injections of non-Botox substances and needling within lateral and medial pterygoid muscles.

In recent years, an increase in children diagnosed with molar incisor hypomineralization (MIH) has been observed. Children with MIH show a high failure rate with conservative treatment. The ICON^® system (DMG, Hamburg, Germany), which is an infiltration of decalcified lesions with resin, may strengthen the tooth structure, improve its aesthetics, and cure hypersensitivity. The following article is a systematic review based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol. Scientific articles in the PubMed and Google Scholar databases describing the use of the ICON system in the treatment of MIH published in the years 2012–2022 were analyzed. Two independent study authors selected publications that show that the ICON system can be used during the treatment of children with MIH. So far, in the literature, there are no standardized protocols for the dental treatment of patients with hypomineralization of the incisors using the ICON system. Therefore, clinicians rarely use this method of treatment. The ICON system may be successfully used to infiltrate tooth decalcification in children with MIH. However, the depth of infiltration and the achievement of enamel hardness after such therapy are not precisely defined.

Frequent consumption of processed meat has been classified as carcinogenic to humans by the International Agency for Research on Cancer (Group 1), while red meat has been classified as probably carcinogenic (Group 2A). Mutagenic and carcinogenic compounds formed by heating in protein-rich food include, among others, heterocyclic aromatic amines (HAAs). Modifying the heat treatment of meat and using natural additives with antioxidant properties can lead to a reduction in their formation. The aim of this study was to determine polar HAAs (imidazoquinolines, IQ and MeIQ; imidazoquinoxalines, 8-MeIQx and 4,8-DiMeIQx; and phenylimidazopyridine, PhIP) in pork loin prepared without additives and with three types of dried fruit (apricots, cranberries, and prunes), baked in a roasting bag. HAAs were isolated from meat samples by solid-phase extraction. Quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection (FLD) and a diode array detector (DAD). Only two HAAs, 8-MeIQx and PhIP, were detected in extracts isolated from meat samples. The total content of these compounds in meat roasted without additives was 5.9 ng/g. Using a dried fruit stuffing content of 200 g/kg of meat reduced these concentrations in dishes prepared with prunes, apricots, and cranberries by 42%, 47%, and 77%, respectively.

The SARS-CoV-2 virus is the cause of the COVID-19 disease. Infection can take a wide variety of forms, from asymptomatic to severe, with numerous complications that can even lead to death. Since the beginning of the pandemic, numerous studies have been carried out to find out the exact expression...