arinaChang's surfing line

• A study shows regular diarrhea bouts overwhelm the body with a certain protein
• This protein - alpha-Synuclein - is released during stomach bugs to fight the infection
• But research shows too much of it can cause a build-up in the brain
• The findings correlate with the fact that Parkinson's patients have bowel issues 

http://www.dailymail.co.uk/health/article-4645186/Repeated-bouts-diarrhea-linked-Parkinson-s.html

Consuming at least three servings of low-fat dairy per day is enough to increase the risk of developing Parkinson’s disease by 34 percent, compared to consuming less than one serving daily.

So says a study, “Intake of Dairy Foods and Risk of Parkinson Disease,” published in Neurology, the journal of the American Academy of Neurology (AAN).

For the study, researchers at Boston’s Harvard T.H. Chan School of Public Health used answers from 80,736 women enrolled in the Nurses’ Health Study and 48,610 men in the Health Professionals’ Follow-up Study. This covers a nearly 25-year period during which 1,036 of the participants developed Parkinson’s.

The team, led by Katherine Hughes, looked at what kind of dairy products each person consumed, including milk, cheese, yogurt, butter, margarine and sherbet. Researchers first analyzed if full-fat dairy was linked to an increase in Parkinson’s disease risk. When they didn’t find any such link, they moved on to assess if those consuming low-fat dairy would have an increased risk.

Indeed, results showed a 34 percent increased risk of developing the disease among those who reported consuming at least three servings of low-fat dairy per day, versus those consuming less than one serving per day. Furthermore, those who drank skim milk and low-fat milk instead of full-fat milk had a 39 percent higher chance of developing Parkinson’s. Sherbet and frozen yogurt were also linked to a modest increase in risk getting the disease.

“Our study is the largest analysis of dairy and Parkinson’s to date,” Hughes said in a press release. “The results provide evidence of a modest increased risk of Parkinson’s with greater consumption of low-fat dairy products. Such dairy products, which are widely consumed, could potentially be a modifiable risk factor for the disease.”

Overall, researchers concluded that “frequently consuming low-fat dairy products was associated with a modest increased risk of Parkinson’s disease.”

These results might not necessarily demonstrate that dairy products cause Parkinson’s, the researchers emphasize, as what they found was an association, not a cause. In fact, the association was somewhat weak and of the 5,830 people studied who reported consuming a minimum of three servings of low-fat dairy products daily, only 60 people — or 1 percent — developed the disease over the study period.

For comparison, of the 77,864 people who consumed less than one serving a day, 483 people — 0.6 percent developed Parkinson’s over the same period. But more research is needed in order to make recommendations about dairy consumption, the study’s authors said.

早安健康／陳建甫編譯

已故世界拳王阿里在生前飽受巴金森氏症所苦，而這項與腦中風、老年失智症並稱為「老年人三大腦病」的健康疾病，據流行病學推估，在台灣的高齡病患可能逾三萬人。排除遺傳因素而導致的早發型病例來看，病患多發病於55歲以後，隨著年紀越高，盛行率也跟著提高。部分研究者認為食物中的農藥殘留可能是影響民眾罹病的關鍵因素外，也有一部分則認為其發病的成因與腸道菌叢健全度有關。 

天天喝低脂牛奶 罹患巴金森機率增39% 
根據哈佛大學公衛學院在今年6月7日於美國神經學學會期刊《Neurology》中發表的一份大規模健檢報告研究，發現了每日攝取3份以上牛奶、起司、冰淇淋等乳製品的民眾，其罹患巴金森氏症的機率比每日攝取1份以下者高出了34%；另一方面，每周攝取至少7份脫脂或低脂牛奶者，其罹病的比例也比每周攝取1份以下者高出了39%。 

研究團隊表示，這項研究分析了美國近25年內的「護理師及醫療從業人員」的健檢資料，其中雖然也包含了遺傳性的早發型巴金森氏症患者，但是仍在一定程度上能夠證明這項神經退化疾病與飲用牛奶的習慣確實有關。 

腸道菌叢是關鍵 
主導研究的凱薩琳‧休斯提到，近年來因為防止肥胖及飽和脂肪酸所給人的不良印象，低脂乳製品的市場正在逐日壯大，然而本次研究中卻也發現了攝取大量低脂牛奶，反而會讓生病機率也跟著增加。她認為這與低脂牛奶對腸道細菌的影響具有高度關聯，但是也坦言，本次的研究仍需要進一步的分析。 

而根據2016年加州理工學院公布的資料，發現75%的巴金森氏症患者確實有腸道問題，其中最常見的症狀就是便秘。該研究提到，腸道菌群的組成變化或者腸道細菌本身的變化，都可能促使身體的運動機能惡化，而運動機能惡化也是巴金森氏症的主要症狀。 

長庚醫院腸胃科主治醫師宋昌穆表示，長期的便秘會使腸道菌相逐漸走向發炎狀態，產生出來的發炎性細胞激素就會透過神經傳達至大腦，經年累月後就會誘發巴金森氏症。 

因此凱薩琳‧休斯也建議民眾，若是想要飲用牛奶，也盡量選擇乳脂肪含量正常的一般鮮乳，養好腸道才是長久維持健康的必勝之道。

原文轉載：https://www.everydayhealth.com.tw/article/15456#0702yu

【早安健康／恩主公醫院神經科主治醫師陳榮基】

巴金森氏症、中風及失智症這三種疾病，被稱為老年人的三大疾病，對於健康的影響非常大。尤其是巴金森氏症，主要的症狀有手足會微微顫抖、感覺僵硬、動作變得遲慢、站立不穩等現象。病患會自覺四肢僵硬且沈重，甚至有酸痛無力感，尤其雙腳部分更容易有行動不便的感覺；臉部常會表情木然、口水增多、上身向前傾，走路的時候手部協同擺動減少或是根本消失，還會有小碎步的步行以及向前衝的情形發生，這些都是大家常看見的巴金森氏症現象。以電影「回到未來」揚名國際的好萊塢演員米高福克斯，在正值壯年的37歲時候罹患巴金森氏症，令人不勝唏噓。 

所謂的巴金森氏症，是指一種慢性的中樞神經系統退化性失調症，會損害患者的動作技能、語言能力以及其他功能等等。至於造成巴金森氏症的病因目前還不是很明確，一般推測和大腦底部基底核（basal ganglia）以及黑質（substantial nigra）腦細胞的快速退化有關係，無法製造足夠的神經傳導物質多巴胺（Dopamine）和膽鹼作用增強有關係，因為腦內需要多巴胺來指揮肌肉的活 動，因此若是缺乏足夠的多巴胺，就產生各種活動上的障礙。 

最近美國科學家發現，每週只要吃2次茄科的蔬菜，例如青椒、彩椒、茄子等蔬果的人，就可以降低罹患巴金森氏症的機率，可以降低大約3成的罹患風險，這個研究刊登在Annals of Neurology期刊上。 

Susan Searles Nielsen 博士表示，研究小組找來 490 位巴金森氏症的患者，同時和另外640多位沒有巴金森氏症者來做比較，研究中去紀錄、分析這些人的飲食內容以及有無抽菸的習慣。研究結果最後發現，飲食當中每週攝取2次以上的茄科類蔬菜，如茄子、青椒、彩椒…等的人，罹患巴金森氏症的機率就會降低約30％；但是 如果只是吃一般的蔬果，則對於降低巴金森氏症的機率並沒有影響。 

Susan Searles Nielsen博士進一步說明，應該是茄科類蔬菜當中，含有豐富的生物鹼，也就是尼古丁中的菸鹼的作用。因為腦部的基底核會受到菸鹼的刺激，而增加大腦多巴胺的含量，有了足夠的多巴胺，就能降低巴金森氏症的罹患機率。

原文轉載：https://www.everydayhealth.com.tw/article/6659

再次踏上這塊大陸，

雖不是隔很久，

但這兩三年心境遽變，

居然連回到歐洲，也沒了那些感動。

感謝旅伴們的規劃與包容，家人的體諒與成全，這個給自己的禮物，成了。

and the mountains echo,

the memory roars;

and the August ends, with its final week makes new story go on.

we did stupid things before

sometimes your past might come up to see you 

let go, and move on

需要度個假

前往蘇美的方式是搭香港航空到曼谷，再搭曼谷航空到蘇美的飛機

如果不去曼谷，其實香港也有直飛蘇美的班機

我們約莫半夜一點飛抵曼谷機場，而去蘇美的飛機是早上六點多

這一夜就在機場度過了，算一算離checkin也沒幾個小時，所以我其實沒什麼睡

旅伴後來拿出筆電打算打理接下來的飯店

但是這個國際大機場居然沒有免費無線上網，挺意外的