Correspondence to Dr J D McNeilly, Department of Biochemistry, level 1 SGH and FM Building, Queen Elizabeth University Hospital, 1345 Govan Road, Glasgow G51 4TF, UK; j.mcneilly{at}nhs.net Background ...

BACKGROUND There is a debate about the possible progression of idiopathic premature thelarche towards precocious or early puberty. OBJECTIVE To evaluate height and age at onset of puberty in a group ...

1 Biochemical Genetics Unit, Cambridge University Hospitals NHS Foundation Trust, Cambridge, UK 2 Department of Paediatrics, Cambridge University Hospitals NHS Foundation Trust, Cambridge, UK ...

BACKGROUND Procalcitonin has been advocated as a marker of bacterial infection. OBJECTIVE To evaluate diagnostic markers of infection in critically ill children, comparing procalcitonin with C ...

Background In England, there is a discrepancy between the prevalence of attention-deficit/hyperactivity disorder (ADHD) ascertained from medical records and community ...

Non-therapeutic circumcision of boys (‘circumcision’) is legitimised by consent from those with parental responsibility for ...

Higher rates of childhood Streptococcus pyogenes (group A Streptococcus (GAS)) infections following the COVID-19 pandemic ...

AIM To assess delay in confirming hearing impairment in infants identified by universal neonatal screening and to investigate the causes. PATIENTS Infants identified from 25 199 babies screened from ...

Correspondence to Dr Chiara Zanchi, Department of Paediatrics, Institute for Maternal and Child Health IRCCS “Burlo Garofolo”, Via dell'Istria 65, Trieste 34100, Italy; chiara.zanchi{at}libero.it ...

3 Department of Paediatric Psychology, Oxford Radcliffe Hospitals, Oxford, UK 4 Department of Paediatric Psychology & Play Therapy, Birmingham Children's Hospital, Birmingham, UK Correspondence to ...

Background Medication errors have been reported to occur in 19.1% drug administration in children. 1 Double checking has been recommended to reduce medication errors in children. 2 There is ...

Many additives, some of which have no nutritional value, can be legally used in processed foods. They intensify colour, thicken, increase shelf life and enhance flavour. Regulatory authorities issue ...