Changing stroke rehab and research worldwide now.Time is Brain! trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.

Wednesday, August 19, 2015

Consumption of spicy foods and total and cause specific mortality: population based cohort study

I'm sure your doctor is not going to start prescribing spicy food.
http://www.bmj.com/content/351/bmj.h3942
BMJ 2015; 351 doi: http://dx.doi.org/10.1136/bmj.h3942 (Published 04 August 2015) Cite this as: BMJ 2015;351:h3942
  1. Jun Lv, associate professor1,
  2. Lu Qi, associate professor23,
  3. Canqing Yu, assistant professor1,
  4. Ling Yang, senior epidemiologist4,
  5. Yu Guo, director, CKB national coordinating center5,
  6. Yiping Chen, senior research fellow4,
  7. Zheng Bian, senior coordinator, CKB national coordinating center5,
  8. Dianjianyi Sun, PhD candidate1,
  9. Jianwei Du, director6,
  10. Pengfei Ge, vice director7,
  11. Zhenzhu Tang, director8,
  12. Wei Hou, chief9,
  13. Yanjie Li, investigator10,
  14. Junshi Chen, professor11,
  15. Zhengming Chen, professor4,
  16. Liming Li, professor15
  17. on behalf of the China Kadoorie Biobank collaborative group
    Author affiliations
  1. Correspondence to: L Li lmlee@vip.163.com
  • Accepted 8 July 2015

Abstract

Objective To examine the associations between the regular consumption of spicy foods and total and cause specific mortality.
Design Population based prospective cohort study.
Setting China Kadoorie Biobank in which participants from 10 geographically diverse areas across China were enrolled between 2004 and 2008.
Participants 199 293 men and 288 082 women aged 30 to 79 years at baseline after excluding participants with cancer, heart disease, and stroke at baseline.
Main exposure measures Consumption frequency of spicy foods, self reported once at baseline.
Main outcome measures Total and cause specific mortality.
Results During 3 500 004 person years of follow-up between 2004 and 2013 (median 7.2 years), a total of 11 820 men and 8404 women died. Absolute mortality rates according to spicy food consumption categories were 6.1, 4.4, 4.3, and 5.8 deaths per 1000 person years for participants who ate spicy foods less than once a week, 1 or 2, 3 to 5, and 6 or 7 days a week, respectively. Spicy food consumption showed highly consistent inverse associations with total mortality among both men and women after adjustment for other known or potential risk factors. In the whole cohort, compared with those who ate spicy foods less than once a week, the adjusted hazard ratios for death were 0.90 (95% confidence interval 0.84 to 0.96), 0.86 (0.80 to 0.92), and 0.86 (0.82 to 0.90) for those who ate spicy food 1 or 2, 3 to 5, and 6 or 7 days a week, respectively. Compared with those who ate spicy foods less than once a week, those who consumed spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality. The inverse association between spicy food consumption and total mortality was stronger in those who did not consume alcohol than those who did (P=0.033 for interaction). Inverse associations were also observed for deaths due to cancer, ischemic heart diseases, and respiratory diseases.
Conclusion In this large prospective study, the habitual consumption of spicy foods was inversely associated with total and certain cause specific mortality, independent of other risk factors of death.

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