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Background: As nonsteroidal anti-inflammatory drugs (NSAIDs) and steroids have similar effects, steroids can be avoided to reduce adverse effects. This study aimed to compare the differences in symptom improvement after subacromial injection of steroids or NSAIDs.Methods: Sixty patients with rotator cuff syndrome for at least 3 months were enrolled and divided into steroid and NSAID groups. The steroid group received a mixture of 1 mL of triamcinolone acetonide (40 mg/mL) and 1 mL of lidocaine hydrochloride 2%, while the NSAID group received a mixture of 1 mL of Ketorolac Tromethamine (30 mg/mL) and 1 mL of lidocaine hydrochloride 2%. The patients were assessed before and at 3, 6, and 12 weeks after the procedure. Shoulder scores from visual analog scale (VAS), American Shoulder and Elbow Surgeons (ASES), and University of California Los Angeles (UCLA) were used for evaluation.Results: Both groups showed improvements in the clinical outcomes. Overall VAS, ASES, and UCLA scores improved from 6.9, 32.7, and 16.0 before the procedure to 2.0, 1.2, and 1.1; 81.5, 87.6, and 88.5; and 29.7, 31.8, and 32.0 at weeks 3, 6, and 12 weeks after the procedure, respectively. Twenty-six patients (86.7%) in the steroid group and 28 (93.3%) in the NSAID group reported satisfactory treatment outcomes. There were no significant differences in the outcomes between the two groups (p=0.671).Conclusions: Subacromial injection of NSAIDs for rotator cuff tendinitis with shoulder pain had equivalent outcomes with those of steroid injection at the 12-week follow-up.

This study aims to empirically identify the factors that influence frozen dough consumption, as well as demographic characteristics, usage pattern characteristics and selection motive. As part of the research purpose, SPSS 25.0 and LIMDEP 8.0 were used, and the Tobit model was used for the determinant analysis. According to the study results, men with a high income and belonging to the WHITE occupation group showed a positive reaction to frozen dough in terms of demographic characteristics. Due to the low price and time savings, frozen dough has a positive effect on consumer spending. It was found that purchasing frozen dough for snacks had a positive effect on consumption expenditures. And it was found that epidemic factors and quality factors had a positive effect on the motivation to choose frozen dough. This study provides practical information about factors influencing frozen dough consumption expenditure.

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