SummaryThe aim of the investigation was to analyze the correlation between myocardial infarction and ischemic heart disease, on the one hand, and acute ischemic stroke (AIS), on the other hand. We studied 258 AIS patients (mean age 70.9±7.22 years, range 49-92 years) hospitalized in 2007-2013 in the First Clinic of Neurology, St. Marina University Hospital of Varna. The diagnosis of acute ischemic stroke was confirmed by Doppler sonography and computed tomography of the cerebral circulation. Data were statistically processed by variation and correlation analysis. Our results proved a relatively strong correlation between effort angina pectoris and ischemic heart disease (Pearson's coefficient: r=0.643) as well as a weak correlation between ischemic heart disease and myocardial infarction (Pearson's coefficient: r=0.243) among acute ischemic stroke patients. The well-known risk factors for these cardiovascular diseases such as obesity, tobacco smoking, low physical activity and alcohol abuse were common among the patients with acute ischemic stroke, too. In conclusion, both myocardial infarction and ischemic heart disease are strongly associated with the development of acute ischemic stroke. Such patients require strict and regular control by general practitioners. They should observe an appropriate diet and adhere to a healthy life-style.
INTRODUCTION:There is rising evidence of the role of hyperlipidemia and dyslipidemia in the development of acute ischemic stroke (AIS). There is a considerable risk for AIS in adult individuals with these abnormalities. Our purpose was to reveal the incidence rate of the disorders of lipid metabolism in adult AIS patients.
Influence is investigated of the main components of the newly developed assortments of phytojems -fruit part, vegetable ingredients, fertilizers, sweeteners and organic acids on the sensory evaluation. The main tasks in the development of the phytojams are to preserve the consistencе upon addition of pectin; increasing the nutritional value of the main raw material by introducing dry and thickened plant extracts and lowering the energy value of new assortment products at the expense of reducing the amount of sugars in the recipes or replacing them with fructose. By physicochemical parameters the studied variants differ from the traditionally produced low-caloric jams with the higher content of phenolic compounds. Sensory evaluation was conducted at the ten ball system. Five model variants have been evaluated with a total sugar content of less than 10%. They have better organoleptic qualities, appearance and functionality.
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