Parmet S

Sudden infant death syndrome

Robert M. Golub, MD, Editor The JAMA Patient Page is a public service of JAMA. The information and recommendations appearing on this page are appropriate in most instances, but they are not a substitute for medical diagnosis. For specific information concerning your personal medical condition, JAMA suggests that you consult your physician. This page may be photocopied noncommercially by physicians and other health care professionals to share with patients. To purchase bulk reprints, call 312/464-0776. C H IL D H E A TH The Journal of the American Medical Association

JAMA patient page. Atrial fibrillation.

A trial fibrillation (also called AF or A Fib) is the most common form of sustained arrhythmia (heart rhythm disorder). Atrial fibrillation is more common in older people, people with high blood pressure, and people with other kinds of heart disease. It can lead to serious health problems such as stroke, fatigue, and heart failure. The December 19, 2007, issue of JAMA includes an article about treatments for heart arrhythmias. This Patient Page is based on one previously published in the August 27, 2003, issue of JAMA.

JAMA patient page. Age-related macular degeneration.

Macula A ge-related macular degeneration (AMD) is an eye disease causing poor vision in more than 10 million older Americans. The retina is the inner layer of the eye that captures light and turns it into electrical signals. When these electrical signals are received by the brain through the optic nerve, they are translated into images. The most sensitive part of the retina is the macula, the area responsible for sharp, detailed central vision that allows you to read, recognize faces, and drive. With AMD, this sharp central vision is lost, but peripheral (side) vision is preserved. This Patient Page is based on one previously published in the May 24/31, 2006, issue of JAMA.

Food-Borne Illnesses

Salmonellosis Examples of foods involved: poultry, red meats, eggs, dried foods, and dairy products. Salmonellae. This bacteria is widespread in nature and lives and grows in the intestinal tracts of human beings and animals. Sever headache, followed by vomiting, diarrhea, abdominal cramps, and fever. Infants, elderly, and persons with low resistance are most susceptible. Severe infections cause high fever and may even cause death. Transmitted by eating contaminated food, or by contact with infected persons or carriers of the infection. Also transmitted by insects, rodents, and pets. Onset: Usually within 12 to 36 hours. Duration: 2 to 7 days. Salmonellae in food are destroyed by heating the food to 140°F and holding for 10 minutes or to higher temperatures for less time; for instance, 155°F for a few seconds. Refrigeration at 40°F inhibits the increase of Salmonellae, but they remain alive in foods in the refrigerator or freezer, and even in dried foods.