Shared Experiences
A patient best relates his or her medical experiences to another patient. We invite you to share your experiences about heart related problems if you think it might help others.
DIScussion on beta- blocer
  Sent by DR. AFTAB SOOMRO  , 25 November 2008
  if u have on beta blocker change anti hypertensive use ace inhabitor
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Health treatment
  Sent by Ramandeep Kaur (U.P.) , 02 March 2009
  Hello Sir,

My father(47 years) has undergone Angioplasty 4 years back.During Angioplasty,2 stents are inserted in his heart veins.Now,he is having severe pain in the leftarm due to the blocking of necks vein that is connected to the leftarm.Can you please recommend any suggestions or treatment to be taken without undergoing any surgery.Please reply as soon as possible.

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  Sent by A Taly  , 16 February 2009
  Triglycerides are easily controlled when Along with Stanlip you can reduce
1. Sugar Intake
2. Starch/White Bread/Rice Intake and replace by Wheat/Wheat Bread
3. Reduce Fried Foods And Pastries To Minimum
4. Cut down on Milk and milk produces
5. Walk Brisk for 20 min + Jog for 5 min every day.

Doing This Regularly you should see a change by Upto 300mgs in Triglycerides in 6 weeks when consuming Stanlip 160mg.
You could also see around 20-30mg drop in LDL.
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WHOs Global Strategy
    , 11 March 2009
  WHOs Global Strategy on diet and physical activity recommends the following:

1. Less sugar intake

2. Less salt intake

3. Less saturated fats in diet i.e., oil which becomes solid.

4. Plenty of fruits and green vegetables

5. Enhanced physical activity

Courtesy DoctorNDTV Q and A
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Calculating Your BMI
  Sent by nripesh  , 11 March 2009
  Whether you are trying to lose weight or you are working on weight management, one of the first steps to a healthier you is knowing whether or not you fall into a weight range that is healthy for you. The best way to determine if you are a healthy weight is by using a number called your BMI. The BMI (body mass index) is a mathematical formula that uses your weight and height to predict the potential development of health problems related to excess weight.

BMI Formula
Using this formula, you can determine your BMI. The first step is to multiply your weight in pounds by 705. Next, divide that number by your height in inches. Finally, take the resulting number and divide it by your height in inches again.

BMI = 705 x weight (in pounds)
(height in inches)2

What it Means
The number that you get after using this formula is your BMI. The list below will help you understand the connection between your BMI and your weight.

BMI Weight

Below 18.5
Between 18.5 and 24.9 Normal
Between 25 and 29.9 Overweight
30 or higher Obese

If your BMI is not within the normal range, see your health care provider about how you can work toward a healthier weight for your height. Now that you know how to calculate your BMI, you are on your way to a healthier you!
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    , 06 March 2009
  Triglycerides are the free form of fat in the body. They can be derived from fats in food or can be made in the body. Triglyceride elevations may be related to a diet rich in carbohydrates, excess alcohol consumption, obesity, pregnancy, diabetes mellitus, hypothyroidism, chronic kidney failure, or pancreatitis, among other conditions, and to the use of drugs such as beta-blockers, diuretics, isotretinoin, glucocorticoids, contraceptive or replacement estrogens. Along with elevated triglycerides, there often is a development of low HDL or the "good" cholesterol that transports cholesterol from the tissues to the liver where it is excreted out of the body. There isnt as clear cut a link between triglyceride elevation and CVD (cardiovascular disease) risk as there is for LDL and CVD risk. LDL cholesterol is the "bad" cholesterol that transports cholesterol from the liver to the tissues of the body. We often say that it is the "company that elevated triglycerides keep" that prevents a clear association between CVD risk and triglycerides. In any event there is reason to look further into the causes for increased triglycerides and inevitably, one will often find associated CVD risk that can and should be treated with medication and especially lifestyle modification. It is also clear that the association, however complex, seems to be more important in women than men. You should seek the advice of your doctor to have your triglycerides rechecked, together with the results of your lipid profile (total cholesterol, HDL and LDL), and to be assessed for other risk factors for CVD. The current guidelines for triglycerides are as follows: Normal: <150 mg/dl, Borderline High: 150-199 mg/dl, High: 200-499 mg/dl, and Very High: >500 mg/dl. In the near future, levels above 100 mg/dl may be considered too high. These measurements should always be tested in a fasting state. The main treatment for high triglyceride and cholesterol levels is making lifestyle changes.
If you are overweight, try to reach an ideal body weight by cutting back on calories.
Be physically active for at least 30 minutes a day, most days of the week.
Reduce your intake of alcohol.
Reduce your saturated fat and cholesterol intake. Cholesterol, saturated fats and trans fats raise total cholesterol and LDL cholesterol. Trans fats also lower HDL cholesterol. Saturated fats usually come from animal foods such as meats, high fat milk, cheese and butter. Trans fats are found in margarine, shortening and snack/baked goods made with partially hydrogenated vegetable oil. Limit egg yolks to 2-3 per week. Choose low fat dairy products. Limit meat to 6 oz per day of lean cuts. Limit fast food and fried foods.
Increase your intake of monounsaturated fats (those found in canola oil, olive oil, avocados, olives and fish) and polyunsaturated fats (those found in safflower oil, sunflower oil, soybean oil and fish). Increase intake of omega-3 fatty acids (flaxseed, walnuts, fish). This is beneficial for heart health and helps to lower triglyceride levels.
Avoid high sugar containing foods (sweets, jelly, honey, syrup) and beverages (regular pop and juice). This can help lower triglycerides and help control blood sugars if you have diabetes.
Increase your fiber intake to 25-35g/day. Fiber is beneficial in lowering cholesterol and gives you a feeling of satiety. Fiber is found in plant foods such as fruits, vegetables, dried beans and whole grain breads and cereals.
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Health treatment
    , 03 March 2009
  It is advisable to get in touch with the cardiologist immediately to assess and review.
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What diet should be given to an anaemic patient
    , 21 January 2009
  Anaemia is a condition in which the number of red blood cells or the amount of haemoglobin is below normal for age and sex of the individual. It is defined as a decrease in red blood cell (RBC) mass and is usually discovered and quantified by measurement of the RBC count, haemoglobin (Hb) concentration, and hematocrit (Hct). Anaemia is suggested in males with Hb levels less than 13.0 g/dl and in females with Hb levels less than 12.0 g/dl (less than 11.5 g/dl in pregnant women). It may be due to decreased production of red blood cells, blood loss (haemorrhage) or red cell breakdown (haemolysis). Anaemia is a symptom of disease that requires investigation to determine the underlying cause.

It is twice as common in women than in men, especially during the childbearing years due to menstrual blood loss and pregnancies. One of the commonest cause of anaemia in our country is nutritional deficiency - iron deficiency &/or folic acid/vitamin B12 deficiency. The commonest cause in children is iron deficiency which is due to recurrent or chronic infections, malnutrition, reduced immunity and because this is a period of rapid growth and dietary adjustments. Fussy eaters may be at risk due to poor intake or lack of variety in the foods they eat.

Absorption of iron from food is influenced by multiple factors. One important factor is the form of the iron. Haeme iron, found in animal sources, is highly available for absorption in contrast to non-haeme iron found in vegetable sources. Vegetarians need more iron in their diets than non-vegetarians because the iron from plant foods is not as well absorbed as it is from animal foods. Vegetarians should choose several iron-rich plant foods daily. Grains, beans and lentils, vegetables (green-leafy ones, tomato, potato, green & red chillies etc), fruits, nuts and seeds are rich sources of non-haeme iron. The absorption of non-haeme iron can be improved when a source of haeme iron meat/fish/poultry is consumed in the same meal or iron absorption enhancing foods like fruits/fruit juices are consumed. But coffee/tea and calcium if consumed along with a meal impair iron absorption.

Treatment of most patients with iron deficiency is with oral iron therapy. There is a very limited role of blood transfusion (packed cells) in the treatment of iron deficiency as the risks of giving blood far outweigh the advantage of doing so and it is strongly discouraged. The cheapest and most effective form is ferrous iron. The side effects experienced on taking iron tablet are proportional to the amount of iron available for absorption. The iron preparation you give should contain between 30-100 mg elemental iron. Avoid enteric-coated or prolonged-release preparations. The dose should be sufficient to provide between 150-200 mg elemental iron per day and the tablet may be taken 2 to 3 times a day about 1 hour before meals. Though ferrous sulphate is recommended to treat iron deficiency, often patients complain of gastrointestinal discomfort, bloating and other distress. Ferrous gluconate, which is roughly equivalent in cost, produces fewer problems, and is preferable as the initial treatment of iron deficiency. Ascorbic acid supplementation enhances iron absorption. Polysaccharide-iron complex is a more recent option as most patients tolerate this form of iron better than the iron salts, even though the 150 mg of elemental iron per tablet is substantially greater than that provided by iron salts (50 to 70 mg per tablet
( courtesy doctorndtv q and a archive)
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low hdl
    , 19 January 2009
  It is important to be aware that there are many different variables that influence our cholesterol levels (such as our genetic makeup, food intake, exercise habits, and lifestyle).
Low HDL cholesterol can be caused by insulin resistance or type 2 diabetes, overweight and obesity, physical inactivity, cigarette smoking, eating a very high carbohydrate diet, or using certain drugs.

To raise HDL levels, it is important to first achieve LDL goals. If LDL is over 100, then changes most likely are needed. These would include, losing weight if overweight, if he has diabetes or high blood pressure making sure these are under control, and if he smokes to quit. Diet changes recommended include choosing a diet high in fiber (whole grains, legumes such as beans and lentils, fresh fruits and vegetables) and low in saturated and trans fats (instead, choose fat free or low fat foods, heart-healthy oils such as olive, canola, & peanut oils, and limiting meat to no more than 5 or 6 ounces per day).

To further help things along, try moving toward a plant-based (vegetarian-style) diet and use omega-3 fatty acids (found in fish, flax seed, walnuts, almonds). He can also try an omega-3 supplement, but check with his doctor first, and limit highly processed/refined foods (such as chips, pastries, pop, etc). Daily physical activity is important too. Find ways to "sneak" in added activity such as using the stairs instead of the elevator, parking farther away from the building, or marching in place during TV commercials. Build on that, to include daily walks or whatever activity he enjoys. Be sure to check with your doctor first to find out what exercises are best for you or if there are any restrictions.

If lifestyle changes alone do not improve his LDL and HDL (perhaps, genetics is responsible), lipid-modifying drugs may then be recommended. Check with doctor to find out what is reasonable for his individual situation. You might also want to meet with a registered dietitian (RD) for individualized help with his goals. The RD can ask more detailed questions about what he is doing now and his health/medical background, then help him with diet strategies to achieve his lipid goals. I hope this has been helpful to you.
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Which oil is the best for cooking
    , 19 January 2009
  Fats and oils are a group of organic substances that form an important part of the diet. They are derived from both plant and animal sources. Fat is important for many body processes and you need to eat some fat in your diet since it protects your organs, keeps you warm and helps your body absorb nutrients. However, some fats are better than others and having too much of any type is not a good idea.

Dietary fats and blood cholesterol

There are two types of blood cholesterol - low-density lipoprotein (LDL) cholesterol and high-density lipoprotein (HDL) cholesterol. LDL is considered the ‘bad’ cholesterol because it contributes to narrowing up of the arteries, which can lead to heart disease and stroke. The HDL cholesterol is considered to be the ‘good’ cholesterol because it actually cleans out the arteries, reducing the risk of cardiovascular disease.

General Recommendations

Here are some practical tips you can use every day to keep your consumption of cholesterol low while consuming a nutritionally adequate diet.

1. Choose foods lower in saturated fat and cholesterol.

2. Replace saturated fats in your diet with either monounsaturated or polyunsaturated fats whenever possible. For example replace butter in some cooked dishes with olive or canola oil.

3. Use naturally occurring unsaturated oils such as liquid canola or olive oil whenever possible. Choose vegetable oils (except coconut and palm kernel oils) and soft margarine more often because the combined amount of saturated fat is lower than the amount in solid shortenings, hard margarine and animal fats, including butter.

4. Choose lean meats such as poultry without the skin and not fried and lean beef and pork, not fried, with visible fat trimmed.

5. Limit foods high in cholesterol such as liver and other organ meats, egg yolks and full-fat dairy products like whole milk.

Cooking Oil - How to choose the best one?

All manufacturers claim their own cooking oil is the best! With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task.

As long as you are using fats and oils sparingly in your cooking and preparation, it would be fine to use any one of the following good oils. All of the following oils are low in saturated fats. Some have high concentration of monounsaturated fats such as olive oil. Choose corn oil, safflower oil, sunflower oil, soy oil or canola oil if you wish to fry foods as these oils have higher smoke point. It is best not to fry with olive oil, as its smoke point is only about 190 degree Celsius.

Good Cooking Oils:

Canola oil

Flax seed oil

Peanut oil

Olive oil

Safflower oil

Sunflower oil

Corn oil

Bad Cooking Oils:

Vegetable shortening

Hard margarine


Palm oil

Palm kernel oil

In order to derive maximum benefits from oil, it is beneficial to consume a mix of oils in order to maintain a balance between the three fatty acids. As using a combination of two oils may not be a practical thing to do, today a number of blended oils are available in the market.

Olive oil

Although more expensive than other oils, olive oil has many health benefits. It has the highest percentage (about 77%) of monounsaturated fat among commonly used oils. Studies have found that consumption of olive oil can lower the risk of heart disease by reducing blood cholesterol levels and blood clot formation. It also contains many antioxidant phytochemicals that have many health benefits.

This oil is extracted by pressing or crushing olives and comes in different varieties depending on the amount of processing involved. Varieties include:

Extra virgin: Considered the best, this oil comes from the first pressing of the olives.

Virgin: Comes from the second pressing.

Pure: Undergoes some processing, such as filtering and refining

Extra light: Undergoes considerable processing and only retains a very mild olive flavour.

When buying olive oil, it is best to select the extra virgin variety. In order to get maximum benefits, olive oil should be used to prepare salad dressings, as a seasoning for soups, for sauteing vegetables or for grilling.

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