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Stanford stated a chronic fatigue scientist was fired after conduct complaints

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Stanford stated a chronic fatigue scientist was fired after conduct complaints

Stanford University School of Medicine in Palo Alto, California, has terminated a conspicuous scientist who concentrates the parasitic illness toxoplasmosis. The reason for the same has been cited as unending weariness disorder (CFS), referring to unspecified social infringement.

The school terminated Jose Montoya on 30 May, The Stanford Daily initially detailed.

A Stanford representative gave ScienceInsider this announcement:

“The School of Medicine has made the decision to terminate Dr. Montoya’s employment with the University. Upon receipt of complaints relating to his conduct, we promptly initiated an investigation led by an outside attorney and Stanford faculty member that found multiple violations of the University’s conduct policies. We believe that this is the appropriate course of action for the Stanford University community based on these findings. We note that Dr. Montoya has the right to appeal this decision. We are not commenting further on this matter out of respect for the privacy of all individuals involved.”

Montoya couldn’t be reached out for any remark.

On Twitter, a few individuals from the CFS people group, who additionally call the sickness myalgia encephalomyelitis (ME), voiced dishearten. They do not entirely believe Montoya to be responsible for his plight. Writer Hillary Johnson, who composed a book on the astounding condition, tweeted that Montoya is:

“A splendid MD who without any help turned Stanford around on ME years prior, who trusted the FIRST patient he at any point saw—when forces at Stanford had proclaimed ME patients couldn’t be seen there.”

Initially from Colombia, Montoya has coordinated the Toxoplasma Serology Laboratory at the Palo Alto Medical Foundation since 2008, as indicated by his Stanford workforce profile. He has distributed many articles on Toxoplasma gondii, the irresistible parasite that is passed by polluted sustenance and water & harms hatchlings. He has gotten numerous honors for educating perfection.

It’s not realized what direct prompted Stanford’s activity. The termination grounds under such situations are not as clear because the university is not obligated to give a clarification. Be that as it may, the medicinal school’s announcement proceeded to state:

“The University has robust policies providing for the fair and respectful treatment of employees, including the School of Medicine’s Statement on the Respectful Workplace, the University’s Code of Conduct, and related policies prohibiting harassment and discrimination. When conduct in violation of any of these policies occurs, the University will act to stop the conduct.”

 

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Egg oral immunotherapy can help prevent egg allergy says study

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Individuals with egg allergy may be able to incorporate egg in their diet for 5 years after going through and finishing around 4 years of egg oral immunotherapy (eOIT) treatment, says a new study.

Egg allergy is a common food allergy often found in many people and generally appears during early childhood. It poses a major risk for developing serious allergic reactions among people and has a negative effect on the life of the child having the allergy, said the author of the study, Edwin Kim.

Though the allergy seems to vanish with age, it can still continue to last for a prolonged period of time for many people. Thus, any kind of treatment which helps in introducing egg in the diet of people having an egg allergy can offer comfort and nutritional benefits to them as well as their family, Kim added.

The study involved 55 patients aged between years 5 and 11, having an egg allergy. The researchers gave 40 patients eOIT treatment and a placebo treatment to the rest of 15 patients in a random order. During the treatment, which was followed for 4 years, the researchers tested the patients based on the extent of sensitivity they had towards an egg.

The ones who needed higher amounts of egg to instigate an egg allergy (called desensitized patients), could consume 10gms of an egg with no reaction. The researchers then stopped the eOIT treatment among these patients and then tested them for their sensitivity to an egg. The participants who didn’t show an allergic reaction, the researchers considered them as sustained unresponsiveness (SU).

Once the eOIT treatment was complete, the participants were asked to include concentrated or baked egg in their diet. For the next 5 years after the treatment, the participants were questioned about the quantity, what form of egg they consumed as well as how often did they eat egg. They were also asked about how they felt after eating the egg.

The results of the study classified 50% of participants as SU, 28% of the participants as desensitized without SU and 22% as not-desensitized. Out of the patients classified as SU, 100% of them were able to consume concentrated as well as baked egg.

The study discovered that the placebos, desensitized, as well as not desensitized participants were actually more prone to having variable ingestion from the concentrated and baked egg as well as higher risk of developing allergic symptoms due to ingestion.

The study shows that eOIT is effective as well as safe treatment to desensitize kids as well as adults who are allergic to egg.

The study was presented at the American Academy of Allergy, Asthma, and Immunology (AAAI) conference held in San Francisco.

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Increased intake of onions and garlic may help reduce colorectal cancer risk

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Nutrition Facts Label Truth

Who would have known that onions and garlic could have other major health benefits besides adding flavor to nearly every dish? A recent study notes that these allium vegetables could help prevent the development of cancer.

Onions, garlic, chives, shallots, and leeks are all classified as allium vegetables. These are cultivated worldwide and are an important ingredient in the majority of meals.

Previous studies have revealed that some components in these allium vegetables like organosulfur and flavanols are basically bioactive in nature while some suggested that these may help protect against cancer.

The researchers are well-known about the dietary risks associated with consuming large quantities of processed meat. However, they don’t have much detail about foods which can help prevent bowel cancer, also known as colorectal cancer. Besides, as mentioned above, past research did not have a clear result on the relation between the risk of colorectal cancer and allium vegetables.

Thus, the researchers at the First Hospital of China Medical University performed a study in order to determine if consuming increased quantities of onions and garlic could really eliminate the development of colorectal cancer among people.

The study involved 833 people having colorectal cancer as well as 833 people without cancer. All the 1666 participants were of similar sex and age and resided in different locations.

The researchers interviewed every participant and examined their dietary regimen by asking them to fill up a questionnaire. As theorized, the findings of the study showed that there was a major link between amounts of allium vegetables the participant consumed to colorectal cancer risk. The adults who consumed high amounts of these vegetables showed 79% reduced risk of developing colorectal cancer than compared to those who consumed fewer amounts.

An inverse association was observed in overall allium vegetable consumption and also in particular kinds of these vegetables like leeks, onions, garlic as well as spring onions. Additionally, the correlation was observed in men as well as women both, which is an interesting fact as a few previous studies suggested a difference in correlation between both.

The authors of the study concluded by saying that high consumption of overall allium vegetables might have a strong link in reducing colorectal adenomatous polyps.

Of course, this doesn’t mean that one should just include allium vegetables alone to reduce their chances of developing cancer. These vegetables used along with other changes to the diet might be of effect. The study appears in the Asia-Pacific Journal of Clinical Oncology.

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Low calorie and high protein diet can help older adults with obesity lose weight

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A low calorie and high protein diet can help the older adults with fatigue and obesity in weight loss while also improving their bone density as well as preserving their muscle mass, says a new study.

The bone density and muscle mass tend to get majorly affected among older adults who concentrate on losing weight. Such unwanted muscle and bone loss may, in turn, result in issues in flexibility and mobility and can also increase the risk of injuries.

Hence, the researchers at Wake Forest University in Winston-Salem conducted a study to determine if a regulated diet could help curb such health issues among older adults trying to lose weight.

For the study, the researchers chose 96 random older adults, all above the age of 65 years. Next, the participants were divided into two groups. The first group was asked to consume high protein and low-calorie diet for six months while the second group was asked to follow their regular weight-maintenance diet as well as usual activities.

The first group participants were asked to use 4 meal replacements as well as prepare 2 meals consisting of vegetables and lean proteins every day. Each participant of this group was allowed to eat one healthy snack each day and a high protein, low-calorie dinner.

The findings of the study showed that the participants of the first group showed the most amount of weight loss while also maintaining their body muscle mass than compared to the other group. These also experienced weight loss in their thighs, hips, rear side as well as the stomach that can help lower the risk of some health conditions like stroke and diabetes. Moreover, the researchers also discovered that the high protein, low-calorie diet group had improved bone density.

Notably, older adults tend to have different nutritional needs than compared to younger adults. As such, they are required to make changes to their diet with age. Furthermore, it is natural for older adults to lose muscle mass as they age. Besides, each person does not burn calories in the same way as they did when they were younger.

Hence, concentrating on foods which are high in nutrition is extremely important for older adults. On the other hand, avoiding high-calorie food which does not comprise of important nutrients is essential for them as well.

Moreover, the researchers of the study suggest that adding more protein might play a key role in preventing certain unhealthy situations which may occur when older adults lose weight.

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