According to a new study conducted by Kaiser Permanente researchers, youngsters aged 4 to 6 are not at higher risk of febrile seizures after receiving measles vaccines.

The study, conducted by the Kaiser Permanente Vaccine Study Center and funded by the U.S. Centers for Disease Control and Prevention, looked at data from nearly 87,000 children ages 48 to 83 months who received the following vaccines: measles-mumps-rubella-chickenpox (MMRV) vaccine; the MMR vaccine plus the varicella vaccine for chickenpox, administered separately but on the same day; or either the MMR or varicella vaccine alone.

Febrile seizures are described as brief, fever-related convulsions. They are not fatal and do not lead to brain damage, epilepsy or other seizure disorders. The researchers noted that febrile seizures typically occur in children ages 6 months to 5 years, and the incidence of these seizures peaks at about 18 months of age.

There was no increased risk of febrile seizures among the children during the six weeks after they received any of the vaccines, according to the study, which appears in the current issue of the journal Pediatrics.

In a news release, lead author for the study, Dr. Nicola Klein, co-director of the Kaiser Permanente Vaccine Study Center, said, “The results provide reassuring evidence that neither MMRV nor MMR plus V appear to be associated with an increased risk of post-vaccination febrile seizures in this 4-to-6 age group.”

Dr. Bruce Hirsch, associate chairman for clinical services at North Shore University Hospital in Manhasset, N.Y. stated that, “Families of 4- to 6-year-olds can be reassured from this study that a combination MMRV vaccine is safe.” He went on to say that, “Febrile seizures are scary; the child develops a high fever and convulses The condition is surprisingly common and can occur after colds and other viral infections.”

(SOURCES: Bruce Hirsch, M.D., attending physician, Infectious Disease, North Shore University Hospital, Manhasset, N.Y.; Kaiser Permanente, news release, April 2, 2012)

The Center’s for Disease Control(CDC) wants you to know that there’s too much sodium in many common foods.

The CDC Vital Signs program is a call to action each month concerning a single, important public health topic. For American Heart Month, the February edition of CDC Vital Signs focuses on the amount of sodium in Americans’ diets and what we can do to reduce it.

About 90% of Americans eat more sodium than is recommended for a healthy diet.

Too much sodium increases a person’s risk for high blood pressure. High blood pressure often leads to heart disease, stroke, and other vascular diseases.

Key Messages

• About 90% of Americans aged 2 years and older eat too much sodium.
• Reducing the sodium Americans eat by 1200 mg per day on average could save $20 billion a year in medical costs.

• Most of the sodium we eat comes from processed foods and foods prepared in restaurants.

• 44% of the sodium we eat comes from 10 types of foods.
• Different brands of the same foods may have different sodium levels. For example, sodium in chicken noodle soup can vary by as much as 840 milligrams (mg) per serving so be sure to read the labels on foods.
• Over 800,000 people die each year from heart disease, stroke and other vascular diseases, costing the nation $273 billion health care dollars in 2010.

What to Do About It:

• Check the sodium content listed on  he nutrition label on everything you buy.
• Check the menu information as to sodium content in the restaurants where you eat before you make your selection
• Don’t salt your food at the table

The Centers for Disease Control (CDC) suggests the following to keep you and your family safe from Salmonella poisoning from contaminated eggs.

Eggs are one of nature’s most nutritious and economical foods.

A type of bacterium, Salmonella, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or lightly cooked, the bacterium can cause illness.

Eggs, poultry, meat, milk, and other foods are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed after cooking. The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed.

Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections. Cooked eggs should be consumed promptly and not be held in the temperature range of 40 to 140°F for more than 2 hours.

Tips:

1. Like other foods, keep eggs refrigerated at 40° F (4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
2. Discard cracked or dirty eggs.
3. Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.
4. Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C).
5. Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
6. Refrigerate unused or leftover egg-containing foods promptly.
7. Avoid restaurant dishes made with raw or lightly cooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that would result in consumption of raw or lightly cooked eggs.
8. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
9. Consumers can consider buying and using pasteurized shell eggs, which are available for purchase from certain stores and suppliers.

How Will I Know if I have a Salmonella Infection from Eggs or Any Other Contaminated food?

A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without antibiotic treatment. However, the diarrhea can be severe, and the person may be ill enough to require hospitalization.

When you are on prescription medications, traveling can be a challenge if you need to go through security checkpoints.

Should you choose to put your prescription medications in the luggage that you check in at the airport or cruise terminal, you run the risk of being separated from needed medications due to lost luggage.

Delayed delivery of your luggage can sometimes happen on cruise ships due to the sheer volume of luggage to be delivered to ship’s cabins.

The U.S. Centers for Disease Control and Prevention (CDC) suggests these precautions for air, ship and any distance travel where being without your prescription medications, for any length of time would be a health risk

• Pack your medications in a carry-on (carry with you) bag, so they don’t get lost.
• Bring a list and keep it in your carry with you bag of your prescriptions, including brand and generic names.
• Have a letter, on your doctor’s letterhead, with his or her  prescription for any controlled substance or medication that needs to be injected
• Be sure that a family member or friend, at home, has an extra copy of your prescription medications.

• If you are going to be traveling internationally, check beforehand with the American Embassy or Consulate to ensure that your medications are allowed in the country you will be visiting.