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Full-Text Articles in Medicine and Health Sciences

Association Of Use Of Rehabilitation Services With Development Of Dementia Among Patients With Rheumatoid Arthritis: Analysis Of Domestic Data In Taiwan, Ming-Chi Lu, Hanoch Livneh, Chieh-Tsung Yen, Hua-Lung Huang, Miao-Chiu Lin, Shu-Wen Yen, Ning-Sheng Lai, Tzung-Yi Tsai Jan 2020

Association Of Use Of Rehabilitation Services With Development Of Dementia Among Patients With Rheumatoid Arthritis: Analysis Of Domestic Data In Taiwan, Ming-Chi Lu, Hanoch Livneh, Chieh-Tsung Yen, Hua-Lung Huang, Miao-Chiu Lin, Shu-Wen Yen, Ning-Sheng Lai, Tzung-Yi Tsai

Counselor Education Faculty Publications and Presentations

Objectives: Rheumatoid arthritis (RA) was found to trigger the higher risk of dementia. Limited information, however, is available on whether the use of rehabilitation services (RS), an integral part of healthcare programs, can lessen dementia risk for RA subjects. The aim of this study was to determine the relationship of RS use to the development of dementia in RA patients.

Methods: We identified 2,927 newly diagnosed patients with RA, 20–70 years of age between 1998 and 2007, from a national health insurance database. 965 patients from this sample received RS, and 1,962 patients were designated as a control group (non-RS …


Amyloid Fibrils: Potential Food Safety Implications, Michael Greger May 2014

Amyloid Fibrils: Potential Food Safety Implications, Michael Greger

Michael Greger, MD, FACLM

The demonstration of oral Amyloid-A (AA) fibril transmissibility has raised food safety questions about the consumption of amyloidotic viscera. In a presumed prion-like mechanism, amyloid fibrils have been shown to trigger and accelerate the development of AA amyloidosis in rodent models. The finding of amyloid fibrils in edible avian and mammalian food animal tissues, combined with the inability of cooking temperatures to eliminate their amyloidogenic potential, has led to concerns that products such as pâté de foie gras may activate a reactive systemic amyloidosis in susceptible consumers. Given the ability of amyloid fibrils to cross-seed the formation of chemically heterologous …


Amyloid Fibrils: Potential Food Safety Implications, Michael Greger Jan 2008

Amyloid Fibrils: Potential Food Safety Implications, Michael Greger

Human Health Collection

The demonstration of oral Amyloid-A (AA) fibril transmissibility has raised food safety questions about the consumption of amyloidotic viscera. In a presumed prion-like mechanism, amyloid fibrils have been shown to trigger and accelerate the development of AA amyloidosis in rodent models. The finding of amyloid fibrils in edible avian and mammalian food animal tissues, combined with the inability of cooking temperatures to eliminate their amyloidogenic potential, has led to concerns that products such as pâté de foie gras may activate a reactive systemic amyloidosis in susceptible consumers. Given the ability of amyloid fibrils to cross-seed the formation of chemically heterologous …