Transient Ischemic Attack

Transient Ischemic Attack (TIA), medical term for a ministroke, a sudden loss of function in one region of the brain. Symptoms may include double vision or temporary loss of vision, speech difficulties, vomiting, loss of sensation and movement on one side of the body, dizziness, unsteadiness, and loss of memory. Loss of consciousness is rare. Symptoms usually reach a peak within seconds and last for minutes or hours. Recovery is complete, but TIAs tend to recur.

A TIA is caused by the obstruction of small blood vessels by tiny blood clots or, less often, by reduced blood supply to the brain associated with diseases of the heart or blood vessels, such as narrowing of the arteries due to atherosclerosis. Aspirin, because of its anticlotting properties, may reduce the risk of TIAs in some patients. Other cases may be helped by an operation known as carotid artery endarterectomy, used to clear blockage of the carotid artery in the neck.

Yellow Fever

Yellow Fever, noncontagious, infectious disease, caused by a virus, and characterized in severe cases by high fever and jaundice. Originally yellow fever was believed to be exclusively a disease of humans, but research has revealed that it also affects monkeys and other animals. It is believed that diseased monkeys of Africa and tropical America are the primary source of infection and that carrier mosquitoes transmit the infection to humans. This type of the disease, which occurs only sporadically in human beings, is known as jungle yellow fever. If infected individuals move into a populated area, they may be bitten by a semidomestic species of mosquito, such as Aëdes aegypti, which lives close to human habitations. These feed on the blood of humans and are the chief transmitting agents in epidemics of urban yellow fever.

Whooping Cough

Whooping Cough, also known as pertussis, common name applied to an acute, infectious disease of the respiratory tract, caused by the bacillus Bordetella pertussis. The disease is characterized in its late stages by a deep cough ending in a peculiar high-pitched whooping sound. Whooping cough occurs worldwide, periodically in epidemics.

Infection with pertussis usually occurs by inhaling droplets sprayed into the air during coughing or sneezing spells by an infected person. Once inside the respiratory tract, pertussis bacteria produce toxins (poisonous chemicals) that interfere with the respiratory tract’s ability to eliminate microbial infections. Pertussis bacteria also produce chemicals that cause inflammation of the lining of the respiratory tract.

The disease begins with a runny nose, a harsh cough, and a slight fever. The characteristic whoop develops one to two weeks later. Coughing spells, which usually occur at night and often end in vomiting, can continue to occur for four weeks or more. Complications of pertussis may include pneumonia and seizures.

Physicians treat whooping cough with antibiotics. Other treatments include controlling coughing with sedatives and replacing fluids lost by vomiting. Use of pertussis vaccine during the first year of life provides immunity to the infection in most children. Pertussis vaccine is usually given together with diphtheria and tetanus vaccines in a shot called DTaP.

Vitamin K

This vitamin is necessary mainly for the coagulation of blood. It aids in forming prothrombin, an enzyme needed to produce fibrin for blood clotting. The richest sources of vitamin K are alfalfa and fish livers, which are used in making concentrated preparations of this vitamin. Dietary sources include all leafy green vegetables, egg yolks, soybean oil, and liver. For a healthy adult, a normal diet and bacterial synthesis in the bowels usually are sufficient to supply the body with vitamin K and prothrombin. Digestive disturbances may lead to defective absorption of vitamin K and hence to mild disorders in blood clotting.

Vitamin E

The role of vitamin E in the human body is known to be an essential nutrient in more than 20 vertebrate species. The vitamin plays some role in forming red blood cells and muscle and other tissues and in preventing the oxidation of vitamin A and fats. It is found in vegetable oils, wheat germ, liver, and leafy green vegetables. Vitamin E is popularly advocated for a wide range of diseases, but no substantial evidence has been found to back these claims. Although vitamin E is stored in the body, overdoses appear to have lower toxic effects than do overdoses of other fat-soluble vitamins.