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Biomedical subjects

J Lequime

Publications and source records attributed to J Lequime.

At least 37 records · Page 2Linked to original sources
PubMed1978

Radioactive isotopes in the diagnosis of heart disease.

Since the first application of radionuclides in cardiology, fifty years ago, a lot of invasive and noninvasive techniques have been developed. Invasive methods, performed in the catheterization room, have increased our comprehension of physiopathological mechanisms in congestive heart failure and coronary insuffiency. Noninvasive methods have allowed assessment of regional left ventricular wall motion and ejection fraction, of myocardial perfusion at rest and after exercise and of intracardiac shunts, in ambulatory patients. Most of these methods have been developed in the last two decades, and particularly in the last few years. Technical improvements, like scintillation cameras, computers and shortlived tracers, have considerably improved their possibilities. New techniques, like positron imaging with three-dimensional reconstruction, current use of ultra-short life indicators and further refinements in radio-immunoassays, will undoubtly increase our fundamental and clinical knowledge of congenital and acquired heart diseases.

Blood Volume↗
PubMed1977

The pattern of food and mortality in Belgium.

Belgians have been gradually shifting from a low ratio of polyunsaturated/saturated fat in their food to a higher one with lower total fat and cholesterol. This has occurred predominantly in the north, where the most obvious change is a decrease in butter consumption and an increase in margarine consumption. The northerners have a four to five times smaller intake of butter than the southerners and nearly double the intake of margarine. Evidence gathered over the past ten years reveals in the north a decreasing serum-cholesterol and in the south a significantly higher serum-cholesterol, associated with higher coronary morbidity and mortality. Life expectancy of males in the north is 2-4 years higher at birth and 2-2 years higher at the age of 30. It is concluded that the food habits of a population can be changed, with great benefit.

Adult↗