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A postinfectious cough is a lingering cough that follows a respiratory tract infection, such as a common cold or flu and lasting up to eight weeks. Postinfectious cough is a clinically recognized condition represented within the medical literature.
Regardless of its source, raw and undercooked beef can harbor bacteria like salmonella, E. coli O157:H7, campylobacter, and listeria, all of which can cause serious illness.
The post When a Cough Won’t Go Away appeared first on Reader's Digest. ... to coughing more than usual or the cough becomes long lasting and starts to impact health-related quality of life ...
A dry cough is a persistent cough where no mucus is present; this can be a sign of an infection. A chronic wet cough is a cough where excess mucus is present; depending on the colour of the phlegm, bacterial infections may be present. [16] A stress cough is when the airways of the throat are blocked to the point that it causes a reflexive spasm.
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The most common symptom of eosinophilic bronchitis is a chronic dry cough lasting more than 6–8 weeks. [3] Eosinophilic bronchitis is also defined by the increased number of eosinophils, a type of white blood cell, in the sputum compared to that of healthy people. [2]
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Patients with subacute HP gradually develop a productive cough, dyspnea, fatigue, anorexia, weight loss, and pleurisy. Symptoms are similar to the acute form of the disease, but are less severe and last longer. Findings may be present in patients who have experienced repeated acute attacks.