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OBJECTIVE: The present article aimed to explore and evaluate the epidemiology and determine the status of hypertension awareness, treatment and control in Henan province, China. DESIGN: Cross-sectional survey. SETTING: Thirty counties in Henan province of China. PARTICIPANTS: There were 18 772 randomly selected 15-74 years old. MAIN OUTCOME MEASURES: The distribution of blood pressure and prevalence, awareness, treatment and control of hypertension based on automated electronic monitor and questionnaire. RESULTS: The crude prevalence of hypertension was 24.9%, and the standardised rate was 26.6%, meaning about 25 million were hypertensive in Henan province. Of which, 46% were aware of their hypertension diagnosis, 35.7% were having antihypertensive medicine, only 10.4% had their blood pressure controlled less than 140/90 mmHg, and 29.1% were being controlled when they were having antihypertensive medicine. CONCLUSIONS: Hypertension is highly prevalent in Henan province, but the levels of hypertension awareness, treatment and control are low. Therefore, necessary actions including prevention, detection and treatment must be taken to keep the situation from worsening.
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Conocimientos, Actitudes y Práctica en Salud , Hipertensión/epidemiología , Adolescente , Adulto , Factores de Edad , Anciano , Antihipertensivos/uso terapéutico , Presión Sanguínea , Índice de Masa Corporal , China/epidemiología , Estudios Transversales , Humanos , Hipertensión/tratamiento farmacológico , Hipertensión/prevención & control , Persona de Mediana Edad , Prevalencia , Factores Sexuales , Encuestas y Cuestionarios , Adulto JovenRESUMEN
BACKGROUND: Individuals diagnosed with gastrointestinal tumors are at an increased risk of developing cardiovascular diseases. Among which, ventricular arrhythmia is a prevalent clinical concern. This suggests that ventricular arrhythmias may have predictive value in the prognosis of patients with gastrointestinal tumors. AIM: To explore the prognostic value of ventricular arrhythmias in patients with gastrointestinal tumors receiving surgery. METHODS: We retrospectively analyzed data from 130 patients undergoing gastrointestinal tumor resection. These patients were evaluated by a 24-h ambulatory electrocardiogram (ECG) at the Sixth Affiliated Hospital of Sun Yat-sen University from January 2018 to June 2020. Additionally, 41 general healthy age-matched and sex-matched controls were included. Patients were categorized into survival and non-survival groups. The primary endpoint was all-cause mortality, and secondary endpoints included major adverse cardiovascular events (MACEs). RESULTS: Colorectal tumors comprised 90% of cases. Preoperative ambulatory ECG monitoring revealed that among the 130 patients with gastrointestinal tumors, 100 (76.92%) exhibited varying degrees of premature ventricular contractions (PVCs). Ten patients (7.69%) manifested non-sustained ventricular tachycardia (NSVT). The patients with gastrointestinal tumors exhibited higher PVCs compared to the healthy controls on both conventional ECG [27 (21.3) vs 1 (2.5), P = 0.012] and 24-h ambulatory ECG [14 (1.0, 405) vs 1 (0, 6.5), P < 0.001]. Non-survivors had a higher PVC count than survivors [150.50 (7.25, 1690.50) vs 9 (0, 229.25), P = 0.020]. During the follow-up period, 24 patients died and 11 patients experienced MACEs. Univariate analysis linked PVC > 35/24 h to all-cause mortality, and NSVT was associated with MACE. However, neither PVC burden nor NSVT independently predicted outcomes according to multivariate analysis. CONCLUSION: Patients with gastrointestinal tumors exhibited elevated PVCs. PVCs > 35/24 h and NSVT detected by 24-h ambulatory ECG were prognostically significant but were not found to be independent predictors.
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The effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on steamed bread quality and gluten aggregation properties were investigated. IDF and FA increased the hardness and decreased the specific volume of steamed bread, except for 0.3 g of FA. Compared to the control sample, the hardness of steamed bread with 0.3 g of FA decreased by 36%, and the specific volume increased by 10.91%. FA promoted gluten aggregation through a cross-linking reaction because the sodium dodecyl sulfate extractable protein (SDSEP) of gluten with 1.8 g of FA decreased by 61.32% compared to the control sample under non-reducing condition. The ζ-potential of gluten during the proofing and steaming stages decreased by 46.64% and 68.10% with the increase in IDF, which showed that IDF promoted gluten aggregation by reducing the electrostatic repulsion. Gluten aggregation caused by IDF and FA could be the main reason for steamed bread deterioration.