Parkinson's disease

Parkinson's disease is a progressive neurological disorder that primarily affects movement. Parkinson's disease is caused by the gradual destruction or death of cranial nerve cells (neurons) in a region called the substantia nigra.

These neurons produce dopamine, a neurotransmitter that regulates movement and coordination. When dopamine levels decrease, the characteristic symptoms of Parkinson's disease develop.

The main symptoms of Parkinson's disease :

• Tremor: Often the first symptom to be noticed, tremors usually start in the hands, fingers or limbs, especially when the muscles are at rest. This is known as 'resting tremor'.
• Bradykinesia (slow movement): Voluntary movement slows down in Parkinson's disease. Simple tasks may take longer or movement may be more difficult to initiate.
• Muscle stiffness: muscle stiffness can limit range of motion, cause discomfort and make it difficult to perform activities such as walking or standing up.
• Posture and balance difficulties: As the disease progresses, posture may deteriorate and balance problems may increase, increasing the risk of falls.
• Gait changes: Many people with Parkinson's develop a shuffling gait with short steps. Over time, some experience a 'freezing of movement' where their feet feel as if they are stuck to the ground.
• Decreased facial expressions: Known as 'masked faces' or hypesthesia, people with Parkinson's may experience less spontaneous facial expressions and blinking.
• Changes in speech and writing: In Parkinson's disease, speech may become softer, monotonous or slurred. Handwriting may also become smaller or cramped.

Non-motor symptoms:

In addition to motor symptoms, non-motor symptoms can occur in Parkinson's disease, including

1. Sleep disorders: difficulty falling or staying asleep, vivid dreams, restless leg syndrome, etc.
2. Mood disorders: depression, anxiety and apathy are common.
3. Cognitive impairment: mild cognitive dysfunction may be present and may progress to dementia.
4. Autonomic dysfunction: problems with blood pressure, digestion, bladder control and sweating.

Causes and risk factors:

The exact cause of Parkinson's disease is unknown, but several factors are possible

1. Heredity: Heredity: About 10-15% of people with Parkinson's disease are associated with genetic mutations. Having a close relative with Parkinson's disease slightly increases the risk of developing the disease.
2. Environmental factors: Exposure to toxins such as pesticides, herbicides and heavy metals is associated with an increased risk of Parkinson's disease.
3. Age: Parkinson's disease usually develops in people over the age of 60, but in rare cases it can develop earlier (early onset Parkinson's disease).
4. Gender: Men are more likely to develop Parkinson's disease than women.

Diagnosis:

There is no specific test for Parkinson's disease. The diagnosis is based on history, symptoms and neurological examination. In some cases, imaging tests such as MRI or DaTscan (a specialized imaging test for dopamine function) may be performed to rule out other diseases.

Treatment:

There is no cure for Parkinson's disease, but treatment can reduce symptoms: 

  1.Medication: The mainstay of treatment is medication to increase dopamine levels in the brain:

• Levodopa: the most effective treatment, often combined with carbidopa to prevent side effects such as nausea.
• Dopamine agonists: Drugs that mimic the action of dopamine in the brain.
• MAO-B inhibitors: Drugs that prevent the breakdown of dopamine in the brain.

2. Deep brain stimulation (DBS): A surgical option for patients with advanced Parkinson's disease, in which electrodes are placed in specific areas of the brain to reduce symptoms such as tremors and rigidity.

3. Physiotherapy: Exercise can help improve balance, flexibility and overall mobility. Speech therapy may be needed to address speech and swallowing problems. Lifestyle changes: maintaining a healthy diet, maintaining physical activity and managing stress improve quality of life.

Prognosis:

The progression of Parkinson's disease is different for everyone. Parkinson's is a chronic degenerative disease, but many people live with Parkinson's for many years with the help of treatments to manage symptoms. Over time, motor and non-motor symptoms may worsen, but with ongoing medical care and treatment adjustments, quality of life can be optimized.

Anemia

 Anemia is a medical condition characterized by a lack of the number or quality of red blood cells (Rbc) or hemoglobin and a decrease in the ability to transport oxygen in the blood. This condition can lead to various symptoms and health problems due to insufficient oxygen reaching the body's tissues and organs.

Types of anemia :

1. Iron deficiency anemia: This is the most common type caused by a lack of iron necessary for the production of hemoglobin.
2. Vitamin deficiency anemia: It is caused by a lack of vitamin B12 or folic acid, which is necessary for red blood cell production.
3. Hemolytic anemia: Occurs when red blood cells are destroyed faster than they are produced.
4. Aplastic anemia: a rare condition in which the body stops producing enough new blood cells.
5. Sickle cell anemia: This is a genetic disease that causes red blood cells to become misshapen and disappear.
6. Thalassemia: it is a hereditary disease with abnormal hemoglobin production.

Reasons :

1. Nutritional deficiencies: Lack of iron, vitamin B12 or folic acid in the diet.
2. Chronic diseases: Conditions such as chronic kidney disease, cancer and rheumatoid arthritis.
3. Genetic disorders: inherited conditions such as sickle cell anemia and thalassemia.
4. Blood loss: from surgery, injury or chronic conditions such as ulcers or heavy menstrual periods.
5. Bone marrow and stem cell problems: aplastic anemia and some cancers.
6. Other causes: pregnancy, infections, certain medications and toxins.

Symptoms :

1. Fatigue and weakness
2. Pale or yellowish skin
3. Difficulty breathing
4. Dizziness or dizziness
5. Chest pain
6. Cold hands and feet
7. Headache
8. Irregular heartbeat

Diagnosis :

1. Complete blood count (CBC): Measures the number of red blood cells, white blood cells, and platelets.
2. Reticulocyte count: Measure the number of young red blood cells.
3. Hemoglobin electrophoresis: Defines different types of hemoglobin.
4. Bone marrow examination: Examine the production of blood cells.
5. Iron probe: measures serum iron, ferritin, total iron binding capacity and transferrin saturation.

Treatment :

1. Dietary changes: An increase in the intake of iron-rich foods (e.g. red meat, beans, lentils), vitamin B12 (e.g. meat, dairy products) and folate (e.g. leafy green vegetables, nuts).
2. Supplements: Iron, vitamin B12 and folate supplements.
3. Medication: Erythropoiesis-stimulating agent to stimulate red blood cell production.
4. Transfusion: for certain types, such as severe anemia or aplastic anemia.
5. Treatment of root causes: dealing with chronic diseases, infections or other factors.
6. Bone marrow transplantation: for some serious types, such as aplastic anemia.

Prevention :

1. Healthy diet: Ensure proper intake of iron, vitamin B12 and folic acid.
2. Regular examination: especially for people with chronic diseases or genetic predispositions.
3. Managing chronic diseases: Managing chronic diseases to prevent anemia as a complication.

When to see a doctor:

• Constant fatigue and weakness
• Difficulty breathing
• Pale or yellowish skin
• Other symptoms suggestive of anemia

Anemia can range Decently from mild to severe and can be a temporary or chronic condition. Proper diagnosis and treatment are important to manage the symptoms and address the root cause.

Food poisoning

Foodborne illnesses, also known as food poisoning, are caused by consuming contaminated food or drink. Foodborne illnesses can be caused by a variety of pathogens, including bacteria, viruses and parasites, as well as toxins and chemicals.

Common pathogens

1.Bacteria

• Salmonella: found in raw poultry, eggs and beef and can also be found in unwashed fruit and vegetables.
• E. coli: found in undercooked beef, especially hamburger, unpasteurized milk and juice, and contaminated water.
• Listeria monocytogenes: found in prepared foods, hot dogs and unpasteurized dairy products.

2. Viruses:

• Norovirus: highly contagious and can be spread through contaminated food, water and surfaces.
• Hepatitis A: can be transmitted through contaminated food and water, often spread by infected food handlers.

3. Parasites:

• Toxoplasma: found especially in contaminated meat that has not been thoroughly cooked, such as pork, lamb and venison.
• Giardia: often found in contaminated water and can be transmitted through food handled by infected people.

4.Toxins and chemicals:

• Botulism: Caused by toxins produced by botulism, often found in improperly canned or preserved foods.
• Scombroid poisoning: High levels of histamine are produced by eating fish that has not been properly preserved.

Symptoms:

Common symptoms of food poisoning include:

• Nausea
• vomiting
• Diarrhea
• Abdominal pain and cramps
• Fire
• Fatigue

The severity of symptoms largely depends on the pathogen, the amount of contaminated food ingested and the health status of the individual.

Recent trends and outbreaks:

1. Salmonella outbreaks: CDC has been tracking several Salmonella outbreaks occurring in each state. These outbreaks have been linked to contaminated produce, poultry, and even pet foods.
2. Hepatitis A: Cases of hepatitis A are on the rise in the US and are often associated with contaminated foods and poor hand hygiene of food handlers.
3. Norovirus: Norovirus is a major cause of foodborne outbreaks, particularly in restaurants, cruise ships and long-term care facilities. It is highly contagious and can spread rapidly through contaminated food, water and surfaces .
4. Listeria monocytogenes Outbreaks of Listeria monocytogenes have been associated with contaminated prepared foods and unpasteurized dairy products. This pathogen is particularly dangerous for pregnant women, newborns, the elderly and immunocompromised individuals .

Prevention:

1.Proper food handling and preparation:

• Wash hands, utensils and food surfaces thoroughly.
• Cook food at appropriate temperatures.
• Separate raw meat from other foods to avoid cross-contamination.
• Store food at safe temperatures.

2. Food safety practices:

• Take precautions against raw eggs and undercooked meat, fish and seafood.
• Choose pasteurized dairy products and fruit juices.
• Wash fruits and vegetables thoroughly before eating.

3. Awareness and education:

• Stay informed about recent food recalls and outbreaks.
• Train food processors on proper hygiene and food safety practices.

Conclusion:

• Foodborne illness remains a serious public health concern, with a variety of pathogens causing a range of symptoms. Staying informed about recent outbreaks and following appropriate food safety practices can reduce the risk of foodborne illness.