Aqoon la'aan waa iftiin la'aan

 
 

Hepatitis C Overview

Contooyinka subaga badan Naftada iyo Caruurtada ka ilaali
 
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  Stroke Warning Signs,Halkan ka Daawo

 
Cudurka Faalidka(Stroke) sida uu ku yimaado ee loo qaado Halkan ka akhri
   

Macdanta Mangnesium oo la cunaa waxay yaraysaa halista cudurka Faalidka

waxay u muuqataa in qaadashada macdanta cuntooyinka laga helo ee mangnesium loo yaqaana ay si aad ah uga caawiso inaanu qofka ku dhacin nooca faalidka ah ee Cerebral Infarction loo yaqaano, gaar arintani waxay aad u khusaysaa dadka sigaarka caba eee ragga ah, sida uu joray wargeyska dhinaca caafimaadka ee AIM,

xanuunka Cerebral infarction waa nooc gaar ah oo ka mid ah faalidka, kaas oo ku yimaada iyadoo isku socoddka dhiiga ee maxkaxda ay carqaladi ku timaado oo uu kala xidhmo waxa la og yahay in sababta ugu badan ee cudurkan ay xanuunka dhiig-karka.

baadhitaano arintaa ku saabsana waxa lagu ogaado in hadii cuntooyin isku dheeli tiran la qaado qofka ka caawin karaa inaanu cudurkaa qadin, sii akhri iayada oo english ku qoran.

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Consuming magnesium appears to reduce the risk for cerebral infarction in male smokers, according to a report in the March 10 issues of Archives of Internal Medicine , one of the JAMA/Archives journals.

A cerebral infarction is a particular kind of stroke that occurs because blood flow in the brain is blocked. This can be caused by a few factors, including blood clots or internal bleeding. Research has recently shown that dietary modifications could help prevent stroke. Since hypertension, or high blood pressure, is one of stroke's risk factors, dietary measures that reduce blood pressure could affect stroke risk. Consuming more magnesium, calcium, and potassium is associated with a lower blood pressure, while sodium has the opposite effect.

To examine the role of each of these dietary factors on the instance of cerebral infarction, Susanna C. Larsson, Ph.D., of the Karolinska Institutet, Stockholm , Sweden , and colleagues studied the diets of 26,556 Finnish male smokers aged between 50 to 69 years old who had no history of stroke. In addition to their diets, the men were examined for various medical characteristics, for their physical activity histories, and for their smoking habits. Specifically, their hight, weight, and blood pressure were noted and a blood sample was taken for further analysis.

Averaging 13.6 years of follow-up, approximately 10% (2,702) of the men suffered cerebral infarctions. Of these, 14% (383 men) had intracerebral hemorrhages, which are identified by bleeding into the brain tissue, and 7% (196) had subarachnoid hemorrhages, which involve bleeding between the brain and its outer tissues. 3% (84 patients) had unspecified types of strokes.

Adjusting for age and for cardiovascular risk factors such as diabetes and cholesterol, the men who consumed the most magnesium, with an average of 589 milligrams per day) had a 15% lower risk of cerebral infarction than those who consumed the least, who ingested an average of 373 milligrams per day. This link was most pronounced in men younger than 60 years old. This magnsium contact was not linked to a lower risk of intracerebral or subarachnoid hemorrhage. Additionally, calcium, potassium, and sodium intake were not associated with any risk for any type of stroke.

The authors state that this is a physiologically reasonable linkage. "An inverse association between magnesium intake and cerebral infarction is biologically plausible," they write. Additionally, magnesium may affect cholesterol concentration or the body's use of insulin in glucose absorption metabolism. Either of these could influence cerebral infarction without affecting hemorrhage.

This study could lead to further research in this direction. These results "suggest that a high consumption of magnesium-rich foods, such as whole-grain cereals, may play a role in the prevention of cerebral infarction," the authors explain. "Whether magnesium supplementation lowers the risk of cerebral infarction needs to be assessed in large, long-term randomized trials."

Magnesium, Calcium, Potassium, and Sodium Intakes and Risk of Stroke in Male Smokers
Susanna C. Larsson, PhD; Mikko J. Virtanen, MSc; Monica Mars, PhD; Satu Männistö, PhD; Pirjo Pietinen, DSc; Demetrius Albanes, MD; Jarmo Virtamo, MD
Arch Intern Med. 2008;168(5):459-465.
Click Here For Abstract

   
         
               

 

   
               
 
 

Discovery of HIV

Inkastoo la   qariyo hadana ma qarsoonto Runtu

Sida badi la wada ogsoon yahay cudurka Aids iyo   viruska keena ee HIV loo bixyay waxa uu markii ugu horeaysay soo shaac baxay sanadii sedetamaadkii dabayaqadoodii, dalka Maraykanka, sida taariikhkhdu qiraysana laga soo bilaabo sanadkii 1978 kuwa ka mid ahaa culimada dhinaca sheybaadhada ee mahadka kontrolka cudrada faafa ay sii sheegeen inu soo bixi doono cudur cusub oo aafo badani, arintaa oo dareen ku abuurtay culimada caafimaadka ee caalamka.

Iyadi markii ugu horeasay lagu arkay astaamo cudur la garan waayay kuwa ka mid ahaa dadka dibjirada dibad yaalka ah ee magaalada New york , kuwa oo sida la sheegay hore looga talaalay cudurka cagaarshawga   (Hypetite) , arintaa oo iduna tuhunkii si kordhisay, shakiga jirana waxa uu sii batay markii ninkii dhakhtarka ahaa ee ka masuulka aha talaalka la siiya ragaa oo ka yimid asalkiisii hore dalka Poland uu markii dambe ku andacooday inuu helay Virus cusub oo cudurkan la garan waayay ka masuul ah,

Inkastoo si aad ah looga gaabsado in laga hadlo halka u asal ahaanka soo jeedo cudurkan Aids, waxa la qirsan yahay   mid hore u jiray oo si ula kac ah dabacadihiisa wax loga badalay, iyada oo lagu sameeyay waxa loo yaqaano Mutation oo ah inuu Virus noq mid markasta   is badala oo si dhib yar loo dawayn karin, si kasta arintu ha ahatee cudurkan Aids waxa lagu tilmaama inuu yahay qaladkii ugu wayna ee la galay dhinaca caafimaadka.

    The earliest reports of a new disease, scientists around the world focused their efforts on finding the cause of AIDS. They circulated information informally; they held meetings to exchange ideas; and they published promising findings. A pioneer in this effort was Dr. Robert Gallo of the National Cancer Institute, who only recently had discovered the first two human retroviruses, HTLV-I and HTLV-II. In 1984, research groups led by Dr. Gallo, Dr. Luc Montagnier at the Pasteur Institute in Paris , and Dr. Jay Levy at the University of California , San Francisco , all identified a retrovirus as the cause of AIDS. Each group called the virus by a different name: HTLV-III, LAV, and ARV, respectively. As has happened many times in scientific history, contention emerged about who had been first. In 1987, the president of the United States and the prime minister of France announced a joint agreement on the issue–the first time a medical research question had reached this level political negotiation. More importantly, the identification of that virus, renamed human immunodeficiency virus, or HIV, provided a specific target for blood-screening tests and for scientists around the world conducting research to defeat AIDS.

 

Epidemiological Pediction on the Horn of Africa

Saadaal dhinaca cudurada ku saabsan oo lagu sameyeeya degmada Geeska afrika

Alaah ayuun baa og xaqiiqada waxa soo socda hase ahaatee saadasha caqliga kooban ee aadamahu waxay ka sii warantaa waxa iman kara oo aan la hubin,

waxa dhawaan soo baxday warbixin ku saabsan saadaalin lagu sameeyay sida ay cudurada qaar ugu kala badan karaan degmada geeska afrika gaar ahaan dhulka ay soomalidu ku dhaqan tahay iyada oo la adeegsaday farsamooyinta arintaa la xidhiidha ee cilmiga Epidemiology loo yaqaan,

iyada ay saadashu ku salaysan tahay sansaanta hada jirta iyo hab nololeedka lagu jiro waxa mudnaan wayn la siiyay dhinaca arimaha bulsahada sida nabada iyo deganaanshaha, ladnanta iyo saboolnimada, iyo waliba heerka wax qabadka iyo dhinaca wacyi-gelinta iyo ka hor-taga cudurada ee halkaa ka jirta.

hadii degmada la sii kala qaado, dhinaca dalka Jabuuti waxa laga yaaba inay ku sii bataan cudrada la xidhiidha dhinaca wadnaha iyo dhiiga (Cardio vascular) ee ay wadna xanuunka iyo dhiig karku ka mid yihiin, waxa soo raaca cudurka Macaanka (Diabet) oo isna laga yaabo inuu aad ugu sii bato sanadaha soo socda bulshada reer Jabuuti dhecdeeda, dhanka wararka fiican waxa la filayaa inay cuduro badani hoos u dhacaan dalka jabuuti sida cudurada ku xidhan nafaqa-darada iyo daranyada oo ay mid yihiin Qaaxada, shubanka, cudurada nadaafad xumada sida kuwa ku dhaca maqaarka.iyo waliba cudurada faafa oo uu HIV AIDS ugu horeeyo

Dhinaca Somaliland waxa laga yaaba inay waxogaa hoos u dhacaan cuduro aad looga warwar qabay oo ay mid yihii kuwa dhinaca maskaxda iyo nafaqa-darada la xidhiidha sida qaaxada oo kale iyo cudurada galmada ku faafa oo HIV Aids ka mid yahay, cudurada laga yaabo inay kor u kacaan waxa ka mid ah cudurada ku yimaada isku socodka dadka sida cudurada neef-mareenka ku dhaca ( Hargab Daran), cudurada la is qaadsiiyo iyo waliba cudurada macaanka iyo dhiig karka, dhinaca caruurta waxa laga yaaba inay nafaqa-darada iyo fayo-dhawrka ku xidhan inay halkooda joogaan.

dhinaca konfurta somalia saadashu war sidaa u fiican kamay sheegin, cudurada la sii filaayo inay halka u saraysa gaadhaan waxa ka mid ah Kuwa dhinaca maskaxda ku dhaca, cudurada nafaqa-darada iyo nadaafad xumada ku xidhan aya laga yaaba inay sii bataan, dhimashada caruurta da'doodu 5 sano iyo ka yar ay tahay ayaa laga yaaba inay kor u kacdo, waxase iyadana la fili karaa in cudurada dhinaca galmada ku faafa si aad ah hoos ugu dhacaan.

gabagabada warbixintu waxay ku talisay in cid kasta arimaha wax ka qaban kartaa ay xi dheeraad ah iska saarto, gaar ahaan dawaladaha iyo maamulada meelaha ka jira.

     


The Global Eradication of Polio

 

 

 

 

 

 

 

 

       

Unlocking the Benefits of Garlic

(Daah-fur ku saabsan waxtarka caafimaad ee Toonta)

Allium sativum L. , commonly known as garlic , is a species in the onion family Alliaceae . Its close relatives include

the onion , shallot , and leek . Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot' flavor that mellows and sweetens considerably with cooking. [1]

Garlic has long been touted as a health booster, but it’s never been clear why the herb might be good for you. Now new research is beginning to unlock the secrets of the odoriferous bulb.

In a study published today in the Proceedings of the National Academy of Sciences, researchers show that eating garlic appears to boost our natural supply of hydrogen sulfide. Hydrogen sulfide is actually poisonous at high concentrations — it’s the same noxious byproduct of oil refining that smells like rotten eggs. But the body makes its own supply of the stuff, which acts as an antioxidant and transmits cellular signals that relax blood vessels and increase blood flow.

In the latest study, performed at the University of Alabama at Birmingham , researchers extracted juice from supermarket garlic and added small amounts to human red blood cells. The cells immediately began emitting hydrogen sulfide, the scientists found.

The power to boost hydrogen sulfide production may help explain why a garlic-rich diet appears to protect against various cancers, including breast, prostate and colon cancer, say the study authors. Higher hydrogen sulfide might also protect the heart, according to other experts. Although garlic has not consistently been shown to lower cholesterol levels, researchers at Albert Einstein College of Medicine earlier this year found that injecting hydrogen sulfide into mice almost completely prevented the damage to heart muscle caused by a heart attack.

“People have known garlic was important and has health benefits for centuries,'’ said Dr. David W. Kraus, associate professor of environmental science and biology at the University of Alabama . “Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.'’

Now, the downside. The concentration of garlic extract used in the latest study was equivalent to an adult eating about two medium-sized cloves per day. In such countries as Italy , Korea and China , where a garlic-rich diet seems to be protective against disease, per capita consumption is as high as eight to 12 cloves per day.

While that may sound like a lot of garlic, Dr. Kraus noted that increasing your consumption to five or more cloves a day isn’t hard if you use it every time you cook. Dr. Kraus also makes a habit of snacking on garlicky dishes like hummus with vegetables.

Many home chefs mistakenly cook garlic immediately after crushing or chopping it, added Dr. Kraus. To maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

Garlic can cause indigestion, but for many, the bigger concern is that it can make your breath and sweat smell like…garlic. While individual reactions to garlic vary, eating fennel seeds like those served at Indian restaurants helps to neutralize the smell. Garlic-powder pills claim to solve the problem, but the data on these supplements has been mixed. It’s still not clear if the beneficial compounds found in garlic remain potent once it’s been processed into a pill.