Happy Family

孩子要注射疫苗Q&A
8月3日 星期二 00:25
問1：BB應否注射肺炎鏈球菌針？
答1：肺炎鏈球菌常潛伏在人類鼻腔內，當我們患上感冒或免疫力降低時，肺炎鏈球菌就可能從呼吸道或血液入侵而引至肺炎等嚴重疾病。肺炎鏈球菌可經飛沫傳染，或經接觸受飛沫污染之物品傳播。
兩歲以下的嬰幼兒是感染肺炎鏈球菌的高危一族，由於肺炎鏈球菌可經由飛沫傳染，人多聚集處（如托兒所、幼稚園）也會增加感染風險。一旦受到感染，就算即時給予有效抗生素，仍未必能完全避免造成聽障，腦部受損，甚至死亡。隨着抗生素的廣泛使用，肺炎鏈球菌亦有抗藥性的問題出現。感染肺炎鏈球菌的死亡率亦頗高。部分兒童痊癒後仍可能有痙攣、癲癇、聽力障礙等終身後遺症。
目前使用的肺炎鏈球菌疫苗有兩種：一種是肺炎鏈球菌筴膜多醣疫苗，它是非活性的疫苗，含有23種常見的血清型，使用在兩歲以上的幼兒，可以涵蓋85%-90%以上的侵襲性菌種。另一種是肺炎鏈球菌結合型疫苗，這種疫苗把一些可以刺激免疫反應蛋白質    跟肺炎鏈球菌外套結合在一起，含有7種肺炎鏈球菌抗原，使用在兩歲以下的兒童。
問2：本人的兒子今年八歲，由於經常跟隨本人四處遊玩 (中國、泰國    、馬來西亞    等)，本人欲替他打日本    腦炎針作預防，請問須打多少針，針後之反應如何？
日本腦炎是一種藉著蚊子從豬傳人的急性病毒傳染病，主要影響腦部功能。80-90%病例集中於4至10月，80%的新病例都是12歲以下兒童。
當蚊子 (庫蚊、三斑家蚊、環紋家蚊及白頭家蚊) 叮咬了已感染腦炎病毒的動物(如豬) 後再叮人便會將病毒注入人體，引起感染。此病多發生於亞洲如中國、泰國及馬來西亞。在香港個案多屬輸入，並不是風土病。因此，如閣下及兒子經常到高危區，並會在當地逗留超過一個月便應接受注射。但有急性傳染病、心臟病    、糖尿病    、孕婦、一歲以下嬰兒、及過去曾對疫苗有過敏反應都不適宜注射。
在香港，常用疫苗是一種「不活性病毒」疫苗。接種方法最好是每年三月開始，滿15個月的兒童開始注射第一劑，7-14天內打第二劑，60歲以上及住在高危區的可在30天內打加強劑。疫苗可與白喉、百日咳、破傷風混合疫苗同期注射。
疫苗可能產生副作用包括接種部位發紅及腫脹、發燒、發冷、頭痛及疲倦。通常2-3天會消失。至於休克及全身抽搐則少於百萬份之一。接種後死亡更屬罕見。
要預防日本腦炎，最重要的是保持家居環境衛生，以免蚊子繁殖。家中可置紗窗、蚊帳等。蚊子喜歡在傍晚後出來活動，因此晚上外出，可穿著長袖長褲。戶外活動時用驅蚊劑塗在身體外露部分，重覆塗搽。
詳情可瀏覽香港中文大學    兒科學系網頁。
香港中文大學兒科學系 韓錦倫教授
Reference: http://hk.news.yahoo.com/supplement/column/article.html?aid=id-860

Omega-3, 6 and 9

Omega-3 and Omega-6/GoodOmega-3 Sources/Omega-9
Omega-3 and Omega-6
Two importantpolyunsaturated fatty acids are linoleic acid andalpha-linolenic acid.Linoleic acid is used to build omega-6 fatty acids and alpha-linolenic acid isused to build omega-3 fatty acids. These fattyacids cannot be synthesized in the body and must be supplied by the diet. Theyare called essential fatty acids. Omega-3 and omega-6 fatty acids are importantin the normal functioning of all tissues of the body. You should make sure youinclude good sources of omega-3 and omega-6 each day.
Pregnant women have an increased needfor omega-3 and omega-6 fatty acids. They are needed for the fetal growth, braindevelopment, learning and behavior. Lactating women should also increase theirfatty acids intake, since infants receive their essential fatty acids throughthe breast milk.
Omega-6 fatty acids can be found inleafy vegetables, seeds, nuts, grains and vegetable oils (corn, safflower,soybean, cottonseed, sesame, sunflower). Most diets provide adequate amounts ofomega-6. Unless you eat a diet that is extremely low in fat, it is very easy toget more than enough omega-6. Supplementation of omega-6 is usually not necessary.
Omega-3 fatty acids can be found infar less foods than omega-6 fatty acids. Many people have a very low intake ofomega-3s. Since omega-6 fatty acids competewith omega-3 fatty acids for use in the body, it is important to take thesefatty acids in the proper ratio. The World Health Organization recommends a ratio of 5:1 to 10:1 omega-6 to omega-3. While a ratio between 1:1 and 4:1 is often considered as being optimal. Since most diets are very rich in omega-6 and low in omega-3, the ratio isoften somewhere between 10:1 and 20:1. This is especially a problem with dietsthat are high in processed foods and oils. Oils like corn, safflower, sunflowerand cottonseed are usually low in omega-3s. To balance the fattyacids out, it is important to eat a diet that is low in processed foods and withfat mainly coming from omega-3 fatty acids.
Many people have a deficiency ofomega-3 without realizing it, since the symptoms can often be attributed toother health conditions or nutrient deficiencies. Symptoms of an omega-3deficiency include fatigue, dry and/or itchy skin, brittle hair and nails,constipation, depression, frequent colds, poor concentration, lack of physicalendurance and joint pain.
Good Omega-3 sources
ground flaxseed
oils (like flaxseed oil, linseed oil, canola oil, walnut oil, wheat germ oil and soybean oil)
green leafy vegetables (like   lettuce, broccoli, kale, spinach and purslane)
legumes (like mungo, kidney, navy, pinto, lima beans, peas and split peas)
citrus fruits, melons, cherries
Omega-3s are damaged by heat, so theoils should not be cooked with. They are also damaged by oxidation; that’s whyyou should store the oils in dark bottles in the refrigerator or freezer.
The absolute best source of omega-3are flaxseeds. One tablespoon ofground flaxseed will supply the daily requirement of omega-3. Flaxseeds need tobe ground for your body to be able to absorb the omega-3 from them. You cangrind flaxseeds in a spice grinder. Once flaxseeds are ground, the shells don’tprotect them from oxidation anymore and you will need to store them in therefrigerator or freezer, just like the oils.
Omega-9
Omega-9 is a family of fatty acidswhich includes two major fatty acids called stearic acid and oleic acid. Stearic acid is a saturated fat which can be converted to oleic acid, which ismonounsaturated. Oleic acid is the most abundant fatty acid found in natureand the primary oil produced by skin glands.
Omega-9 is a nonessential fatty acid,since it is produced naturally by the body. It does not need to be supplemented.Omega-9 is mainly used when there is an insufficiency of either omega-3, omega-6 or both. When the bodydoesn’t have enough omega-3 or omega-6, it tries to compensate byproducing omega-9 fatty acids to take their place. Omega-9 derivatives aren’t aseffective as omega-3 or omega-6 though and our health will eventually suffer.
Reference: http://www.veganpeace.com/nutrient_information/nutrient_info/omega_info.htm