Abstract

ASSESSMENT OF THE RELATION BETWEEN DIFFERENT FOOD ITEMS AND OUTCOMES OF EPILEPSY IN ADULTS

*Suaad Traiji Zamil

Abstract

Epilepsy can be defined clinically as a neural disorder described by recurring senseless appropriations (as minimum two gratuitous appropriations happening >24 h apart)[1] while a seizure is considered as any clinical event caused by an irregular electric discharge in the brain and thus epilepsy is the tendency to have recurrent seizures. Epilepsy should be regarded as symptom for underlying brain.[2] It is the communal neural condition influencing persons of all social class, race and ages.[3] It is universally public chronic sicknesses influencing around fifty million persons of all ages[4] In the developed world, onset of new circumstances happens normally in the elderly and infants;[5] Generally, the occurrence of epilepsy in urbanized countries is about 50 for each 100,000 (range 40−70 for each 100,000 yearly)[4] whereas the occurrence of epilepsy in low income nations is usually greater in the range of 100 to 190 for each 100,000 yearly[6] Modern researches using patient reports from Norway (rough incidence rate 11.7 for each 100; effective epilepsy 6.7 per 1000)[7] and Ireland (life occurrence 10 for each 1000; treated epilepsy 8.39.0 for each 1000)[8] recommend advanced occurrence rates in western nations. Consistent with the contributing etiology, epilepsy is classified into three kinds: idiopathic, acquired and cryptogenic. Idiopathic epilepsy refers to epilepsy reason is totally unidentified as in epilepsy without primary physical brain lesions or other neurologic symptoms. Acquired epilepsy stands for epileptic appropriations due to one or more recognizable physical brain lesions. Cryptogenic epilepsy means that epilepsy is understood to be symptomatic, with anonymous reason.[9-11]

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