BACKGROUND AND AIM
Hip and knee OA has been ranked as eleventh maximum
contributor to global incapacity. The prevalence is expected
to increase up to 25.9% by 2040. Hip arthritis reduces the mobility
at the hip joint limiting flexion extension, abduction, and
adduction, internal and external rotation. Similarly knee pain
causes considerable disability among middle adult population
affecting both proximal and distal joint (hip and ankle)
respectively. Hence the present study aims to find out a
correlation between Hip Rotation Dysfunction and Knee Pain
METHODOLOGY
A cross sectional study was conducted on patient with hip
and knee pain of age in between 45 to 60 years. Ranges at
the level of hip joints were assessed using goniometer. Knee
pain was assessed using Visual Analog Scale.
RESULT
The result obtained from the study shows a moderate negative
correlation between knee pain and hip internal rotation,
r= -0.67 showing no significant correlation p=0.45. There is also
a weak negative correlation between knee pain and hip
external rotation, r= -0.37 with a p> 0.05.
CONCLUSION
The result obtained from the study concluded that no significant
co-relationship exist between hip rotation dysfunction
and knee pain, however more researches with larger number
of sample size is required to further evaluate the causal
relationship between the two variables.
This study aimed to check the bread-making potential of indigenous barley varieties comprising high non-starch polysaccharides (NSPs). For this purpose, all the available barley varieties in four provinces of Pakistan were characterized for their β-glucan and total arabinoxylan content. Barley varieties with increased NSPs were selected (one variety from each province) using chemometric methods. The selected varieties were used in the development of wheat barley composite flour bread. Total arabinoxylans and β-glucan content in Pakistani barley varieties ranged between 3.89 ± 0.085% to 6.23 ± 0.155% and 2.65 ± 0.053% to 6.97 ± 0.191%, respectively. Based upon chemometric characterization four best varieties (one best variety from each province) were selected for bread preparation. Rakhshan-10 (from Balochistan) and Jau-e-Paghmbari (from Khyber Pakhtunkhwa) were identified as the top varieties with the highest NSPs.
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