Deans' stroke musings

Changing stroke rehab and research worldwide now.Time is Brain!Just think of all the trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 493 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:

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's quite disgusting that this information is not available from every stroke association and doctors group.
My back ground story is here:http://oc1dean.blogspot.com/2010/11/my-background-story_8.html

Tuesday, June 13, 2017

Fried potato consumption is associated with elevated mortality: An 8-y longitudinal cohort study

So I wonder if switching to french fried sweet potatoes does any good at all. But we will never know because NO ONE in the world is willing to write up diet protocols for stroke survivors. You are screwed because your stroke medical 'professionals' are too goddamned lazy to solve any of the problems in stroke. Ranting done.
Correlation not cause, so take this with a grain of salt.
https://www.mdlinx.com/internal-medicine/medical-news-article/2017/06/13/mortality-potato-risk-factor-osteoarthritis-initiative/7205634/?
American Journal of Clinical Nutrition
Veronese N, et al.
In this study, researchers explored whether potato intake (including fried and unfried potatoes) is related to increased premature mortality risk in a North American cohort. The frequent intake of fried potatoes seems to be related to an increased mortality risk. Additional studies with larger sample sizes ought to be performed to affirm if the overall potato intake is related to higher mortality risk.

Methods

  • For this study, they conducted a longitudinal examination.
  • From the Osteoarthritis Initiative cohort study, they included total 4440 participants aged 45–79 y at baseline with an 8–y follow–up.
  • Potato intake (including fried and unfried potatoes) was examined by utilizing a Block Brief 2000 food–frequency questionnaire and categorized as ≤1 time/mo, 2–3 times/mo, 1 time/wk, 2 times/wk, or ≥3 times/wk.
  • Mortality was discovered through validated cases of death.
  • To explore the relationship between potato intake and mortality, Cox regression models were constructed to estimate HRs with 95% CIs, with adjustment for potential confounders.

Results

  • Out of the 4400 participants, 2551 (57.9%) were women with a mean ± SD age of 61.3 ± 9.2 y.
  • A sum of 236 participants died amid the 8–y follow–up of this study.
  • After adjustment for 14 potential baseline confounders, and taking those with the lowest intake of potatoes as the reference group, participants with the highest intake of potatoes did not demonstrate an increased risk of overall mortality (HR: 1.11; 95% CI: 0.65, 1.91).
  • However, subgroup examinations showed that participants who consumed fried potatoes 2–3 times/wk (HR: 1.95; 95% CI: 1.11, 3.41) and ≥ 3 times/wk (HR: 2.26; 95% CI: 1.15, 4.47) were at an increased risk of mortality.
  • The intake of unfried potatoes was not related to an increased mortality risk.

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