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Covid: Convalescent plasma no benefit to hospital patients

Cardio Fitness Lowers Risk of Heart Disease | Heart Disease Risk and Cardio Fitness

Life-saving COVID-19 treatments cut death risk by 24%, say experts

Carolyn Cole/Los Angeles Times via Getty Images Two new life-saving treatments can now be used in UK hospitals, because they reduce the risk of death by 24% in people critically unwell with coronavirus – according to a preliminary study. Tocilizumab and sarilumab, anti-inflammatory drugs usually used for arthritis, can reduce the length of time in hospital by 10 days, the UK government announced on Thursday.   The treatments have not been tested on people with coronavirus on normal hospital wards, or in the community. The bottom line is that although I have a few concerns about the details of this study, if I were in intensive care with COVID, I would definitely want my doctors to give me tocilizumab now that I ve read this paper, said the director of Biostatistics at Premier Research, Adam Jacobs.

Eating This Type of Diet May Put You at Higher Risk for Bone Fractures

Following a Vegan, Vegetarian, or Pescatarian Diet May Put You at Higher Risk for Bone Fractures Bicycling 12/29/2020 Jordan Smith © Enrique Díaz / 7cero - Getty Images It’s not just about going meatless you need to check your calcium and protein levels. A recent study published in BMC Medicine found that people who eat a vegan, vegetarian, or pescatarian diet may put you at higher risk of a bone fracture. When it came to risk of hip fractures, fish eaters had a 26-percent higher risk, vegetarians had a 25-percent higher risk, and vegans had 2.3 times higher risk, compared to omnivores.

Current food production systems could mean far-reaching habitat loss

Current food production systems could mean far-reaching habitat loss The global food system could drive rapid and widespread biodiversity loss if not changed, new research has found. Findings published in Nature Sustainability shows that the global food system will need to be transformed to prevent habitat loss across the world. It shows that what we eat and how it is produced will need to change rapidly and dramatically to prevent widespread and severe biodiversity losses. The international research team was led by the University of Leeds and the University of Oxford. Dr David Williams, from Leeds School of Earth and Environment, and the Sustainability Research Institute, is a lead author of the paper.

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