Search results
Results from the WOW.Com Content Network
Atherosclerosis: Overview. This article was reviewed by Craig Primack, MD, FACP, FAAP, FOMA. Atherosclerosis happens when a fatty substance called plaque builds up inside your arteries.
Ruthmann says thinking of an artery like a hollow pipe can help people understand what "clogged arteries" mean. "Healthy arteries have smooth inner walls without any blockages within the tubing ...
This includes a coronary artery calcium score (a low-dose CAT scan of the heart that looks for calcium deposits in the arteries, which is a sign of plaque buildup), a coronary CTA (an imaging test ...
Arteries are blood vessels that carry oxygenated blood to body tissues. [ 1 ] [ 2 ] An occlusion of arteries disrupts oxygen and blood supply to tissues, leading to ischemia . [ 1 ] Depending on the extent of ischemia, symptoms of arterial occlusion range from simple soreness and pain that can be relieved with rest, [ 3 ] to a lack of sensation ...
Symptoms include chest pain or angina, shortness of breath, and fatigue. [6]A completely blocked coronary artery will cause a heart attack. [6] Common heart attack symptoms include chest pain or angina, pain or discomfort that spreads to the shoulder, arm, back, neck jaw, teeth or the upper belly, cold sweats, fatigue, heartburn, nausea, shortness of breath, or lightheadedness.
Atherosclerosis [a] is a pattern of the disease arteriosclerosis, [8] characterized by development of abnormalities called lesions in walls of arteries.This is a chronic inflammatory disease involving many different cell types and is driven by elevated levels of cholesterol in the blood. [9]
Part of keeping the heart healthy is reducing the risk of plaque, which can clog arteries. Plaque buildup is a major risk factor for cardiovascular disease, heart attack and stroke. Smoking, ...
[41] [42] The meat industry especially has developed and fine-tuned methods to decrease salt contents in processed meats without sacrificing consumer acceptance. [39] Research demonstrates that salt substitutes such as potassium chloride and synergistic compounds such as phosphates can be used to decrease salt content in meat products. [39]