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New Diagnostic Method For Gout: Dual Energy Computed Tomography Instead Of Joint Aspiration
The most reliable method of diagnosing gout is to aspirate the joint in order to obtain fluid to verify the presence of monosodium urate crystals (uric acid). Up to now, computed tomography (CT) has played a limited role in the evaluation of gout, since conventional CT systems cannot reliably verify deposits of uric acid. However, a current study at the Vancouver General Hospital in Canada gives rise to speculation that dual-energy computed tomography (DECT) could radically change the diagnosis of this disease. DECT enables fast, noninvasive examinations and, based on initial evaluations, has the potential to surpass the invasive gold standard and clinical examination in terms of reliability. Investigations have confirmed the high sensitivity of the DECT method in detecting uric acid deposits. The Canadian scientists used the SOMATOM Definition computed tomography (CT scanner) from Siemens for their investigation. This system is the only CT scanner worldwide that features two X-ray tubes capable of simultaneously producing different energies.

What Is Typhoid Fever? What Is Typhoid?
Typhoid fever is an infectious disease caused by the bacteria Salmonella typhi. It is also known as enteric fever, or commonly just typhoid. Typhoid fever and paratyphoid fever are clinically indistinguishable diseases, collectively called enteric fever. It easily spreads through contaminated food and water supplies and close contact with others who are infected. The illness is characterized by very high fever, sweating, gastroenteritis, and diarrhea. Although typhoid is very rare in the developed world, it is still a serious health threat in the developing world. Typhoid is treatable with antibiotics.
News of the day
Editorial, Opinion Piece Discuss Issues Related To Routine HIV Testing
A recent directive to streamline the HIV testing consent process in Massachusetts as well as consent forms "no longer hav[ing] to accompany test specimens to the lab," are bringing "the state closer to a CDC recommendation that clinicians provide HIV screening on an opt-out basis," according to a Boston Globe editorial. "The opt-out provision is at the heart" of legislation sponsored by state Sen. Patricia Jehlen (D) that would end the state"s requirement of written consent for HIV testing "and instead have healthcare providers inform patients verbally that the test is planned but that they can decline it," the editorial states, adding, "The Jehlen bill would help destigmatize HIV testing itself" (7/6).
Cardiovascular

Freshly Crushed Garlic Better For The Heart Than Processed

A new study reports what scientists term the first scientific evidence that freshly crushed garlic has more potent heart-healthy effects than dried garlic. Scheduled for the Aug. 12 issue of the Journal of Agricultural and Food Chemistry, it also challenges the widespread belief that most of garlic"s benefits are due to its rich array of antioxidants. Instead, garlic"s heart-healthy effects seem to result mainly from hydrogen sulfide, a chemical signaling substance that forms after garlic is cut or crushed and relaxes blood vessels when eaten. In the study, Dipak K. Das and colleagues point out that raw, crushed garlic generates hydrogen sulfide through a chemical reaction. Although best known as the stuff that gives rotten eggs their distinctive odor, hydrogen sulfide also acts as a chemical messenger in the body, relaxing blood vessels and allowing more blood to pass through. Processed and cooked garlic, however, loses its ability to generate hydrogen sulfide. The scientists gave freshly crushed garlic and processed garlic to two groups of lab rats, and then studied how well the animals" hearts recovered from simulated heart attacks. "Both crushed and processed garlic reduced damage from lack of oxygen, but the fresh garlic group had a significantly greater effect on restoring good blood flow in the aorta and increased pressure in the left ventricle of the heart," Das said. Journal of Agricultural and Food Chemistry


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