Pernicious anemia is a macrocytic (larger than normal RBC) and megaloblastic (immature, abnormal RBC progenitors in the bone marrow) anemia. Pernicious anemia is caused by a deficiency of vitamin B12 (Cobalamin). Generally, vitamin B12 deficiency occurs due to lack of Intrinsic Factor –IF. Intrinsic Factor is a glycoprotein in the gastric juice that is necessary for the absorption of dietary Vitamin B12. It is very rare that B12 deficiency occurs due to lack of dietary intake because of it is wide spread occurrence in all animal foods and synthesis by intestinal flora.
Intrinsic Factor is secreted by parietal cells of gastric glands. It helps in the absorption of B12 by binding it tightly. In the bound state the B12 is protected from digestion by the gastrointestinal enzymes. In the bound state the Intrinsic Factor binds to specific receptor sites on the brush border membranes of the mucosal cells in the Ileum. Finally B12 is transported in to the blood by the process of pinocytosis carrying the Intrinsic factor and the vitamin B12 together through the membrane.
Once B12 has been absorbed from the gastrointestinal tract it is stored in large quantities in the liver & then released slowly as needed to the bone marrow and other tissues of the body .The total amount of vitamin B12 required each day to maintain normal red cells maturation is about 5 micrograms and the normal store in the liver and other body tissues is about 1000 times this amount . Therefore as many as 4 to 5 years of defective B12 absorption are required to cause Pernicious anemia.
Deficiency of vitamin B12 can result in a deficiency of Folic Acid by causing the entrapment of Folate as 5-methyltetrahydrofolate. The methyl group of 5-methyltetrahydrofolate is transferred to Cobalamin (B12) to form Methyl Cobalamine and the folate is returned to the folate pool to further take part in one carbon transfer reactions . In case of deficiency of B12 folate remain trapped with the methyl group it’s further functioning is impaired.
Due to B12 & folic acid inter related roles in the protein synthesis a deficiency of either B12 or Folic Acid will result in megaloblastic anemia. However in B12 deficiency there is an impairment of microbicidal activity of leukocytes .The function of leukocytes is not impaired in Folic acid deficiency. Also due to B12 deficiency gastrointestinal tract, peripheral & nervous system are also affected .Numbness & tingling in the hands & feet, poor muscular coordination, poor memory & hallucinations are some symptoms of B12 deficiency. If the deficiency continues long enough, the nervous system damage may be irreversible even with treatment.
Nutritional Care in Pernicious Anemia:
A high protein diet (1.5 Gm/Kg of body weight) is desirable. Green leafy vegetables should be included in diet. In non vegetarian food items, liver is the richest source of vitamin B12 so it should be included in diet. Beef and pork, eggs, milk and milk products are good sources of vitamin B12, although the cholesterol content should be considered.
Wednesday, January 14, 2009
Monday, December 8, 2008
LIVER CIRRHOSIS & IT'S NUTRITIONAL CARE
Cirrhosis is the final stage of liver injury and degeneration. It occurs in 15 % of heavy drinkers. Other causes of liver cirrhosis are drug or chemical poisoning, hepatitis B virus, cystic fibrosis, etc. Cirrhosis is characterized by liver necrosis meaning the normal liver tissue is gradually destroyed and replaced by inactive fibrous connective tissue (scar tissue).
NUTRITIONAL MANAGEMENT:
Energy Requirements: Due to extreme weight loss in cirrhosis, energy requirements are increased. A diet with 25-35 Kcal/Kg IBW (Ideal Body Weight) per day is recommended. Small and frequent meals should be given.
Carbohydrate Requirements: The carbohydrate content of the diet should be high in order to provide sufficient calories so that protein is not utilized for energy. Also, the liver may store glycogen. Liver function improves when an adequate store of glycogen is present in hepatocytes (liver cells). Simple carbohydrates should be given, i.e., sugars, fruits juices, Sago, Arrowroot products, etc. About 65-70 % of total calories should be provided by carbohydrates.
Protein Requirements: A liberal protein intake is essential for the repair of hepatic cells. The serum albumin which is exclusively synthesized by the liver cells falls down in cirrhosis as a result of which there is water retention. So, in order to maintain serum levels of albumin, it is necessary to take protein. In case of absence of Hepatic Coma (a condition in which ammonia levels increases leading to brain tissue damage), 1.2 -1.5 gms per kg present body weight can be given. Both animal and plant protein can be given. Vegetable and dairy proteins are better tolerated because of their lower content of Aromatic Amino Acids (Methionine and Glutamine) and higher content of Branched chain Amino Acids (Valine, Leucine, and Isoleucine). If protein requirements cannot be met by diet alone, then protein supplements can also be given. However, if cirrhosis progresses to Hepatic Coma, then protein has to be totally restricted.
Fat Requirements: Cirrhosis is marked by impaired fat metabolism and absorption. Triglycerides which contain Medium Chain Fatty Acids (8-10 CARBON FATTY ACIDS) like Ghee, Butter, etc. can be given. These triglycerides do not require bile for their digestion and absorption. This will help to prevent steatorrhea (fatty stools). As the condition improves, large chain triglycerides can be given to avoid deficiency of essential fatty acids.
Vitamin Requirements: All of the vitamin should be supplied in abundance to fortify the liver against stress and to repair the damage. Since the liver is involved in the synthesis of active forms of any B-complex vitamin and due to lack of proper function, it is advisable to give B-complex vitamin supplements. In the presence of steatorrhea, water soluble forms of vitamin A, D, E, and K should be given. In severe cirrhosis with problems of vitamin storage, metabolism, and transport intramuscular injections of Vitamin A, D, E, and K may be necessary.
Mineral Requirements: Iron intake should be increased to prevent anemia because the liver is unable to store iron in the form of Ferritin. Iron supplements can be given. However, simultaneous increase of vitamin C is also required. Calcium intake should also be increased. Iron intake can be increased by following measures:
* Increase the intake of Green leafy vegetables like Spinach, Mint, Methi, Amaranth etc.
* Also, increase the intake of vitamin C. So, consume lots of fresh fruits like Guava, Sweet Lime, Oranges, Aavla, etc.
* Consume raw freshly sprouted pulses. It can be consumed with salads too.
* Consume Ragi (Nachni), soya bean flours. They can be mixed with wheat flour and chapatis can be made out of it.
* Consume Rice flakes (Poha) as they are good source of iron.
* Use jaggery instead of sugar, as jaggery is a good source of iron.
* Soak 2-3 dates in water at night and then in the morning, consume it with milk or with water.
Sodium and Potassium Requirements: Sodium restriction is prescribed if edema (fluid retention in body) is present. Sodium is restricted to 2 gm per day. At the same time, potassium intake is increased. Some potassium-rich foods are coconut water, water obtained after boiling Moong Dal, Amla, Guava, Sapota, Papaya, Sweet lime, Peaches, Phalsa, Plums, and Gourd vegetables like Lauki, Karela, Turai, etc.
In order to make food palatable even with less salt one should make use of pepper powder, lemon juice, etc. Also, avoid food items like Jam, Canned fruits, Sauces, Pickles, Papads, Salted biscuits, Salted dry fruits, Cheese, Butter, Potato chips, and fruits like Lichi, Pineapple. Due to restriction of salt, the food becomes less palatable and therefore the patient becomes irritable. However, we can make food palatable if we follow the following tips:
* Make the food look attractive, so garnish well. Can use coriander leaves, tomato slices, onions, etc. Use Ratanjot for natural red color. Ratanjot is a herb which gives bright red color. Make vagaar with Ratanjot, it will give bright red color to food. Can add Ratanjot in Dal, sabzi, pulav, etc.
* Always serve food hot. When food is consumed hot, one does not feel that there is less salt in food. So, serve soups, dal, sabzi hot and ask the patient to consume it hot only.
* Squeeze lemon juice from top just before serving food. This will curb the need of salt in food.
* Add jeera powder and/or black pepper and/or mango powder to food. This will make food tasty even with less salt.
* Serve food in attractive vessels.
Fluid Requirement: In case of edema, fluid restriction is necessary. Total fluid intake equals to urinary output + 500 ml per day .
Alcohol Intake: Alcohol intake should be completely restricted. Even a single drop can be deadly.
NUTRITIONAL MANAGEMENT:
Energy Requirements: Due to extreme weight loss in cirrhosis, energy requirements are increased. A diet with 25-35 Kcal/Kg IBW (Ideal Body Weight) per day is recommended. Small and frequent meals should be given.
Carbohydrate Requirements: The carbohydrate content of the diet should be high in order to provide sufficient calories so that protein is not utilized for energy. Also, the liver may store glycogen. Liver function improves when an adequate store of glycogen is present in hepatocytes (liver cells). Simple carbohydrates should be given, i.e., sugars, fruits juices, Sago, Arrowroot products, etc. About 65-70 % of total calories should be provided by carbohydrates.
Protein Requirements: A liberal protein intake is essential for the repair of hepatic cells. The serum albumin which is exclusively synthesized by the liver cells falls down in cirrhosis as a result of which there is water retention. So, in order to maintain serum levels of albumin, it is necessary to take protein. In case of absence of Hepatic Coma (a condition in which ammonia levels increases leading to brain tissue damage), 1.2 -1.5 gms per kg present body weight can be given. Both animal and plant protein can be given. Vegetable and dairy proteins are better tolerated because of their lower content of Aromatic Amino Acids (Methionine and Glutamine) and higher content of Branched chain Amino Acids (Valine, Leucine, and Isoleucine). If protein requirements cannot be met by diet alone, then protein supplements can also be given. However, if cirrhosis progresses to Hepatic Coma, then protein has to be totally restricted.
Fat Requirements: Cirrhosis is marked by impaired fat metabolism and absorption. Triglycerides which contain Medium Chain Fatty Acids (8-10 CARBON FATTY ACIDS) like Ghee, Butter, etc. can be given. These triglycerides do not require bile for their digestion and absorption. This will help to prevent steatorrhea (fatty stools). As the condition improves, large chain triglycerides can be given to avoid deficiency of essential fatty acids.
Vitamin Requirements: All of the vitamin should be supplied in abundance to fortify the liver against stress and to repair the damage. Since the liver is involved in the synthesis of active forms of any B-complex vitamin and due to lack of proper function, it is advisable to give B-complex vitamin supplements. In the presence of steatorrhea, water soluble forms of vitamin A, D, E, and K should be given. In severe cirrhosis with problems of vitamin storage, metabolism, and transport intramuscular injections of Vitamin A, D, E, and K may be necessary.
Mineral Requirements: Iron intake should be increased to prevent anemia because the liver is unable to store iron in the form of Ferritin. Iron supplements can be given. However, simultaneous increase of vitamin C is also required. Calcium intake should also be increased. Iron intake can be increased by following measures:
* Increase the intake of Green leafy vegetables like Spinach, Mint, Methi, Amaranth etc.
* Also, increase the intake of vitamin C. So, consume lots of fresh fruits like Guava, Sweet Lime, Oranges, Aavla, etc.
* Consume raw freshly sprouted pulses. It can be consumed with salads too.
* Consume Ragi (Nachni), soya bean flours. They can be mixed with wheat flour and chapatis can be made out of it.
* Consume Rice flakes (Poha) as they are good source of iron.
* Use jaggery instead of sugar, as jaggery is a good source of iron.
* Soak 2-3 dates in water at night and then in the morning, consume it with milk or with water.
Sodium and Potassium Requirements: Sodium restriction is prescribed if edema (fluid retention in body) is present. Sodium is restricted to 2 gm per day. At the same time, potassium intake is increased. Some potassium-rich foods are coconut water, water obtained after boiling Moong Dal, Amla, Guava, Sapota, Papaya, Sweet lime, Peaches, Phalsa, Plums, and Gourd vegetables like Lauki, Karela, Turai, etc.
In order to make food palatable even with less salt one should make use of pepper powder, lemon juice, etc. Also, avoid food items like Jam, Canned fruits, Sauces, Pickles, Papads, Salted biscuits, Salted dry fruits, Cheese, Butter, Potato chips, and fruits like Lichi, Pineapple. Due to restriction of salt, the food becomes less palatable and therefore the patient becomes irritable. However, we can make food palatable if we follow the following tips:
* Make the food look attractive, so garnish well. Can use coriander leaves, tomato slices, onions, etc. Use Ratanjot for natural red color. Ratanjot is a herb which gives bright red color. Make vagaar with Ratanjot, it will give bright red color to food. Can add Ratanjot in Dal, sabzi, pulav, etc.
* Always serve food hot. When food is consumed hot, one does not feel that there is less salt in food. So, serve soups, dal, sabzi hot and ask the patient to consume it hot only.
* Squeeze lemon juice from top just before serving food. This will curb the need of salt in food.
* Add jeera powder and/or black pepper and/or mango powder to food. This will make food tasty even with less salt.
* Serve food in attractive vessels.
Fluid Requirement: In case of edema, fluid restriction is necessary. Total fluid intake equals to urinary output + 500 ml per day .
Alcohol Intake: Alcohol intake should be completely restricted. Even a single drop can be deadly.
Friday, November 28, 2008
TIPS FOR INCREASING NUTRITIVE VALUE OF FOOD
1) Always consume fresh fruits & vegetables only .
2) First wash & than cut the vegetables or fruits , never wash the food item after cutting .
4) Always cut vegetables in to larger pieces to avoid more nutrient loss during cooking . This is because lesser the surface area exposed to heat lesser will be the nutrient loss .
6) When cooking vegetables in Kadai always cover it with lid .
8) Never discard the water obtained after boiling vegetables as that water is rich in nutrients ( USE THAT WATER TO PREPARE DAL OR KNEED DOUGH )
10) If vegetables are to be boiled than first boil the water & than immerse the vegetable in order to reduce the exposure time of nutrients to heat & there by reduce the nutrient destruction by heat .
Sunday, November 23, 2008
LATHYRISM
Lathyrism is a disease caused by excessive consumption of KESARI DAL . LATHYRISM gets it name from the scientific name of kesari dal which is LATHYRUS SATIVUS .Kesari dal is consumed in excess in many parts of Madhya Pradesh , Bihar & Uttar Pradesh . It is staple food in the above mentioned areas because it grows easily with minimum effort & it is comparatively cheaper than other pulses.
Excessive consumption of Kesari dal causes crippling paralysis of both the lower limbs( lathyrism ) mainly in boys & men of the age group 5-45 yers. It has been estimated that if 40 % or more of the diet consists of Kesari dal LATHYRISM manifest itself in 2-4 months . The disease starts with stiffness of the knee joint & legs with pain around the knee & ankle joints . In about 10-30 days after the onset of the symptoms paralysis of lower limbs set in
According to scientists B.O.A.A. a toxic amino acid present in the pulse is responsible for LATHYRISM . This amino acid is not found in other pulses . Till date there is no cure for Lathyrism however lathyrism can be prevented by undertaking following measures.
1) CONSUMING KESARI DAL ONLY AFTER STEEPING FOR 2-3 IN HOT WATER OR PARBOILING & DRAINING AWAY TE WATER. IN PARBOILING THE DAL IS SOAKED IN 70o C WATER FOR 3-4 HOURS & THAN STEAMING IT FOR 3-5 MINUTES . THE WATER IS THAN DISCARDED . BY THIS PROCEDURE B.O.A.A IS REMOVED .
2) NOT CONSUMING THE DAL IN LARGE QUANTITIES AT ANY TIME.
Excessive consumption of Kesari dal causes crippling paralysis of both the lower limbs( lathyrism ) mainly in boys & men of the age group 5-45 yers. It has been estimated that if 40 % or more of the diet consists of Kesari dal LATHYRISM manifest itself in 2-4 months . The disease starts with stiffness of the knee joint & legs with pain around the knee & ankle joints . In about 10-30 days after the onset of the symptoms paralysis of lower limbs set in
According to scientists B.O.A.A. a toxic amino acid present in the pulse is responsible for LATHYRISM . This amino acid is not found in other pulses . Till date there is no cure for Lathyrism however lathyrism can be prevented by undertaking following measures.
1) CONSUMING KESARI DAL ONLY AFTER STEEPING FOR 2-3 IN HOT WATER OR PARBOILING & DRAINING AWAY TE WATER. IN PARBOILING THE DAL IS SOAKED IN 70o C WATER FOR 3-4 HOURS & THAN STEAMING IT FOR 3-5 MINUTES . THE WATER IS THAN DISCARDED . BY THIS PROCEDURE B.O.A.A IS REMOVED .
2) NOT CONSUMING THE DAL IN LARGE QUANTITIES AT ANY TIME.
GINGIVITIS
Gingivitis means inflammation of the gums. It is a manifested as change in color, enlargement, bleeding, puffiness, ulceration.
CAUSES FOR GINGIVITIS:
1)The most common cause is the accumulation of TARTAR (Calculus) is the scaly yellowish or brownish hard chalk like substance that forms at the gum margins around the teeth. This tartar irritates & pushes the gums away from the teeth & causes gingivitis. Tartar contains calcium, magnesium, bacteria & fungus. As a result there is bad smell in mouth. .Hence Tartar should be removed often by the procedure called SCALING by the dentist.
2) Poor oral hygiene is also responsible for gingivitis. Owing to improper or inadequate brushing the teeth, gums become soft & lose their resistance to infection.
3) Those who have the habit of breathing through the mouth keep the lips apart when the air strikes on the gums. The dryness & the absence of the toning effect of Saliva give rise to chronic gingivitis.
4) Pregnancy alters the hormonal balance of women & their gums are prone to enlargement & bleeding which is aggravated by the presence of tartar.
5) A number of skin diseases & general diseases including Syphilis & TB manifest themselves in the inflammation of the gums.
6) Anti –Epileptic drugs causes enlargement of the gingival.
7) Leukemia reflects itself prominently in the mouth. Sometimes the bleeding, enlarged gingival is the first evidence of cancer.
8) Vitamin C deficiency predisposes to reddened, bleeding, enlarged & spongy gums.
NON MEDICAL TREATMENT:
1) Proper oral hygiene.
2) Consume lot of fresh fruits & vegetable especially Vitamin C rich fruits like Guava , plum , peaches , oranges , Aavla , sprouted cereals & grains .
3) Drink plenty of water & do not breathe through mouth.
CAUSES FOR GINGIVITIS:
1)The most common cause is the accumulation of TARTAR (Calculus) is the scaly yellowish or brownish hard chalk like substance that forms at the gum margins around the teeth. This tartar irritates & pushes the gums away from the teeth & causes gingivitis. Tartar contains calcium, magnesium, bacteria & fungus. As a result there is bad smell in mouth. .Hence Tartar should be removed often by the procedure called SCALING by the dentist.
2) Poor oral hygiene is also responsible for gingivitis. Owing to improper or inadequate brushing the teeth, gums become soft & lose their resistance to infection.
3) Those who have the habit of breathing through the mouth keep the lips apart when the air strikes on the gums. The dryness & the absence of the toning effect of Saliva give rise to chronic gingivitis.
4) Pregnancy alters the hormonal balance of women & their gums are prone to enlargement & bleeding which is aggravated by the presence of tartar.
5) A number of skin diseases & general diseases including Syphilis & TB manifest themselves in the inflammation of the gums.
6) Anti –Epileptic drugs causes enlargement of the gingival.
7) Leukemia reflects itself prominently in the mouth. Sometimes the bleeding, enlarged gingival is the first evidence of cancer.
8) Vitamin C deficiency predisposes to reddened, bleeding, enlarged & spongy gums.
NON MEDICAL TREATMENT:
1) Proper oral hygiene.
2) Consume lot of fresh fruits & vegetable especially Vitamin C rich fruits like Guava , plum , peaches , oranges , Aavla , sprouted cereals & grains .
3) Drink plenty of water & do not breathe through mouth.
Tuesday, October 14, 2008
GOITER & GOITROGENS IN FOOD
Iodine is an essential micro nutrient for all animal species & iodine deficiency is among the most prevalent nutritional problem in many developing countries.
In 1928 Chesney & his colleagues at Johns Hopkin Hospital made the chance observation that rabbits rose in the laboratory for the study of Syphilis & fed largely on Cabbage developed Goiter .This observation was followed up by Charles Hercus & his colleague in New Zealand .They established the goitrogenic properties of Cabbage, Turnip & particularly the seeds of Cabbage, Mustard & Rye. A large number of food stuffs possess anti-thyroid agents collectively designated as Goitrogens.
Depending upon the level of interference the goitrogens have been categorized into three classes.
CLASS 1 GOITROGENS:
Are those which inhibit the Iodine uptake by Thyroid gland.These are Thiocynate, Isothiocynate & cyanogenic glucosides.
CLASS 2 GOITROGENS:
Are those which affect the stages of Organification & coupling in the process of Thyroxin synthesis.These are Thiourea & Flavonoides.
CLASS 3 GOITROGENS:
Are those which interfere at the stage of Proteolysis-a step necessary for utilization of Thyroxine.These are Iodine itself when it is in excess & lithium.
In Sudan endemic Goiter & Iodine deficiency disorders are serious health problems.In these areas Iodine deficiency was identified as the principal etiologic factor. However consumption of Pearl Millet ( Bajra) was suggested as an instrumental factor in the etiology of Endemic Goiter in Western Sudan. Pearl millet or Bajra is the main source of food energy for the rural people in many areas of semiarid tropics. Studies showed that the goitrogenic substance was present in both bran & endosperm portions of the grain & was not destroyed by grain fermentation however autoclaving reduced the goitrogeic properties of Pearl Millet.The Goitrogenic substances present in Pearl Millet are Glycosyl Vitexin, Glycosyl Orientin & Vitexin.
Sorghum ( Jowar ) like Pearl Millet ( Bajra ) also contains goitrogenic substance .The goitrogen in Sorghum is known as Dhurin. Cassava is cultivated extensively in developing countries & represents an essential dietary source of energy for more than 200 million people in the tropics.Casava has been demonstrated in the etiology of endemic Goiter & endemic Cretinism in Zaire.Casava contained Linamarin which is groitrogenic substance.The proper processing of Cassava-drying , soaking in water , rinsing or baking effectively reduces Cassava’s Linamarin content. Vegetables from Cruciferae family like Cabbage , Broccoli , Turnip etc also contain goitrogens.However with heating they get destroyed. Soya bean even the processed ones have anti thyroid properties. Genistein & Daizein are much touted for their health benefits but what is unpublicized is they are anti-thyroid agents.Therefore individuals who consume Soyabean products habitually may encounter thyroid disturbances.
Thus foods containing goitrogens should not be eaten regularly or in large amounts without adequate processing .However the same foods can be used in the treatment of hyperthyroidism.
In 1928 Chesney & his colleagues at Johns Hopkin Hospital made the chance observation that rabbits rose in the laboratory for the study of Syphilis & fed largely on Cabbage developed Goiter .This observation was followed up by Charles Hercus & his colleague in New Zealand .They established the goitrogenic properties of Cabbage, Turnip & particularly the seeds of Cabbage, Mustard & Rye. A large number of food stuffs possess anti-thyroid agents collectively designated as Goitrogens.
Depending upon the level of interference the goitrogens have been categorized into three classes.
CLASS 1 GOITROGENS:
Are those which inhibit the Iodine uptake by Thyroid gland.These are Thiocynate, Isothiocynate & cyanogenic glucosides.
CLASS 2 GOITROGENS:
Are those which affect the stages of Organification & coupling in the process of Thyroxin synthesis.These are Thiourea & Flavonoides.
CLASS 3 GOITROGENS:
Are those which interfere at the stage of Proteolysis-a step necessary for utilization of Thyroxine.These are Iodine itself when it is in excess & lithium.
In Sudan endemic Goiter & Iodine deficiency disorders are serious health problems.In these areas Iodine deficiency was identified as the principal etiologic factor. However consumption of Pearl Millet ( Bajra) was suggested as an instrumental factor in the etiology of Endemic Goiter in Western Sudan. Pearl millet or Bajra is the main source of food energy for the rural people in many areas of semiarid tropics. Studies showed that the goitrogenic substance was present in both bran & endosperm portions of the grain & was not destroyed by grain fermentation however autoclaving reduced the goitrogeic properties of Pearl Millet.The Goitrogenic substances present in Pearl Millet are Glycosyl Vitexin, Glycosyl Orientin & Vitexin.
Sorghum ( Jowar ) like Pearl Millet ( Bajra ) also contains goitrogenic substance .The goitrogen in Sorghum is known as Dhurin. Cassava is cultivated extensively in developing countries & represents an essential dietary source of energy for more than 200 million people in the tropics.Casava has been demonstrated in the etiology of endemic Goiter & endemic Cretinism in Zaire.Casava contained Linamarin which is groitrogenic substance.The proper processing of Cassava-drying , soaking in water , rinsing or baking effectively reduces Cassava’s Linamarin content. Vegetables from Cruciferae family like Cabbage , Broccoli , Turnip etc also contain goitrogens.However with heating they get destroyed. Soya bean even the processed ones have anti thyroid properties. Genistein & Daizein are much touted for their health benefits but what is unpublicized is they are anti-thyroid agents.Therefore individuals who consume Soyabean products habitually may encounter thyroid disturbances.
Thus foods containing goitrogens should not be eaten regularly or in large amounts without adequate processing .However the same foods can be used in the treatment of hyperthyroidism.
Sunday, October 12, 2008
BLOOD PRESSURE & HYPERTENSION
Classification of Blood Pressure for adults :
CATEGORY SYSTOLIC / DIASTOLIC
Optimal < 120 mmHg / <80 mmHg
Normal <130 mmHg / < 85 mmHg
High Normal 130-139 mmHg / 85-89mmHg
(are at a risk )
Mild Hypertension 140-159 mmHg / 90-99 mmHg
Moderate Hypertension 160-179 mmHg / 100-109 mmHg
Severe Hypertension 180-209 mmHg / 110-119 mmHg
Very Severe Hypertension >210 mmHg / >120 mmHg
CATEGORY SYSTOLIC / DIASTOLIC
Optimal < 120 mmHg / <80 mmHg
Normal <130 mmHg / < 85 mmHg
High Normal 130-139 mmHg / 85-89mmHg
(are at a risk )
Mild Hypertension 140-159 mmHg / 90-99 mmHg
Moderate Hypertension 160-179 mmHg / 100-109 mmHg
Severe Hypertension 180-209 mmHg / 110-119 mmHg
Very Severe Hypertension >210 mmHg / >120 mmHg
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