• Title/Summary/Keyword: Migraine

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Associations of Elderly Onset Headache With Occurrence of Poor Functional Outcome, Cardiovascular Disease, and Cognitive Dysfunction During Long-term Follow-up

  • Cho, Soo-Jin;Kim, Byung-Kun;Kim, Byung-Su;Kim, Jae-Moon;Kim, Soo-Kyoung;Moon, Heui-Soo;Cha, Myoung-Jin;Park, Kwang-Yeol;Sohn, Jong-Hee;Chu, Min Kyung;Song, Tae-Jin
    • Annals of Geriatric Medicine and Research
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    • v.22 no.4
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    • pp.176-183
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    • 2018
  • Background: Although the frequency and intensity of headaches decrease in older adults, headaches in this population are still an important neurological disorder. The purpose of this study was to investigate the associations of headache characteristics in older adults with the development of cardiovascular disease and cognitive dysfunction. Methods: We prospectively enrolled 125 older (${\geq}65$ years old) patients with headache who were making their first visit to outpatient clinics and who had no prior history of cognitive dysfunction from 11 hospitals in Korea between August 2014 and February 2015. We investigated the occurrence of newly developed/or recurrent headache, cardiovascular disease, cognitive dysfunction, and poor functional outcomes. Results: The mean age of all included patients was 72.6 years, 68.8% were women, and 43 (34.4%) had newly developed/or recurrent headache during follow-up. During a median follow-up of 31 months (interquartile range, 28-34 months), 21 participants (16.8%) experienced cardiovascular disease, and 26 (20.8%) developed cognitive dysfunction. Upon multivariate analysis and after adjusting for sex, age, and other factors, presence of newly developed/or recurrent headache was found to be associated with cardiovascular disease (hazard ratio [HR], 4.03; 95% confidence interval [CI], 1.28-12.61; p=0.017) and frequency of headache for the recent 3 months was related with cognitive dysfunction (HR, 1.05; 95% CI, 1.00-1.09; p=0.017) and poor functional outcomes (HR, 1.06; 95% CI, 1.01-1.11; p=0.011). Conclusion: Our study demonstrated that there is an increased risk of cardiovascular disease, cognitive dysfunction, and poor functional outcomes in older patients with frequent, newly developed, or recurrent headache.

An Analysis of the Trends of Aromatherapy Researches in Chinese Literatures

  • Sun, Jiao-Jing;Kim, Kyeong-Ran
    • Journal of the Korea Society of Computer and Information
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    • v.26 no.1
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    • pp.239-251
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    • 2021
  • Traditional Chinese medicine has treated diseases and improved health in nature-based experience. Advanced nations began to be interested in naturopathic therapy in the late 19th century and it led China to research aromatherapy. This study searched previous researches related with aromatherapy and generally analyzed aroma oil, applied body parts, methods of use, and period of use. For research contents, scientific and society journals from 2000 to 2019 related with aromatherapy were searched in CNKI(www.cnki.com) and WANFANG DATE(www.wanfang.com). Finally, 30 papers were selected through 5-step qualitative evaluation and expert review and analyzed. Frequency and percentage(%) were calculated by means of the Excel 2013 Program and represented by a chart. The results of analyzing aromatherapy trends are as follows. All 30 papers were researched in the medical society. The most common symptom was irritation and anxiety that appeared in 13 papers. Lavender oil and bergamot oil were commonly used aroma oil. Commonly applied part and method were nose and nasal inhalation. For aroma oil associated with symptoms, lavender oil was the best in irritative, anxious, and negative emotion, depression, labor pain, sleep disorder, migraine, tension, and vomiting, pain, and fatigue after operation. Lemon, ginger, and peppermint oil was good for nausea. Based on the findings, this study derived applied body parts, methods of use, and period of use in aromatherapy. However, most aromatherapy was used for patients in the nursing and medical fields in the simple form of inhalation and local massage. This study will suggest a standard ground that aromatherapy is good for pain, colic pain, and tension in a short period but needs a long period for the efficacy of psychological and neurological symptoms.

Reduction of headache intensity and frequency with maxillary stabilization splint therapy in patients with temporomandibular disorders-headache comorbidity: a systematic review and meta-analysis

  • Manrriquez, Salvador L.;Robles, Kenny;Pareek, Kam;Besharati, Alireza;Enciso, Reyes
    • Journal of Dental Anesthesia and Pain Medicine
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    • v.21 no.3
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    • pp.183-205
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    • 2021
  • This systematic review and meta-analysis aimed to analyze the effectiveness of maxillary stabilization splint (SS) therapy to reduce headache (HA) intensity and HA frequency in patients with temporomandibular disorders (TMD)-HA comorbidity. Randomized controlled trials (RCTs) using full-arch coverage, hard resin, and maxillary SS therapy were included. Electronic databases, including Cochrane Library, MEDLINE through PubMed, Web of Science, and EMBASE, were searched. The risk of bias was analyzed based on Cochrane's handbook. The search yielded 247 references up to January 28, 2020. Nine RCTs were included at a high risk of bias. The comparison groups included other splints, counseling, jaw exercises, medications, neurologic treatment, and occlusal equilibration. Four studies reported a statistically significant reduction in HA intensity, and five studies reported significant improvement in HA frequency from baseline at 2-12 months in patients with TMD-HA comorbidity treated with a full-arch hard maxillary SS. HA frequency in tension-type HA (TTH) comorbid with TMD diagnoses of myofascial pain (MFP) or capsulitis/synovitis improved significantly with SS than that with full-arch maxillary non-occluding splint (NOS) in two studies. Comparison groups receiving hard partial-arch maxillary splint nociceptive trigeminal inhibition (NTI) showed statistically significant improvements in HA intensity in patients with mixed TMD phenotypes of MFP and disc displacement comorbid with "general HA." Comparison groups receiving partial-arch maxillary resilient/soft splint (Relax) showed significant improvements in both HA intensity and frequency in patients with HA concomitant with MFP. The meta-analysis showed no statistically significant difference in the improvement of pain intensity at 2-3 months with comparison of the splints (partial-arch soft [Relax], hard [NTI], and full-arch NOS) or splint use compliance at 6-12 months with comparison of the splints (partial-arch Relax and full-arch NOS) versus the SS groups in patients with various TMD-HA comorbidities. In conclusion, although SS therapy showed a statistically significant decrease in HA intensity and HA frequency when reported, the evidence quality was low due to the high bias risk and small sample size. Therefore, further studies are required.

Quality Characteristics of Bread Added with Gastrodia elata Blume Powder (천마분말을 첨가한 식빵의 품질 특성)

  • Kim, Hyeon-Ju;Kang, Woo-Won;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.33 no.4
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    • pp.437-443
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    • 2001
  • Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from $36\;{\mu}m\;to\;60{\mu}m$, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and ${\Delta}E$, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.

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