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Maryland Department of Health

 Maryland Department of Health(MDH)

The incidence of influenza outbreaks in schools is rising, and the MDH has recommendations for parents:

In the last six weeks, there have been over 500 confirmed cases of influenza in educational institutions. This last week saw the reporting of nearly half of those outbreaks.

The Minnesota Department of Health confirmed the earliest epidemic report as coming from a school during the first week of October. All throughout the month, MDH received reports.

In the first week of November, 97 additional cases were reported in educational institutions. After reaching 195 the week after, the number of breakouts spiked to 240 the week before last.

Senior MDH epidemiologist Melissa McMahon noted, "This is earlier than we generally see influenza activity at quite this level." For me, the most pressing question is this: what can we expect from the rest of the season?

Since October 1st, there have been 564 confirmed cases of influenza in schools. This increase is far larger than similar increases seen at this time last year.

McMahon says it's too soon to know if this year's flu season is peaking early or if it will continue high throughout the winter.

It's possible that this is leading to an early peak, which would reduce flu activity in the spring, she added, but it's too soon to tell.

It has recently been reported that Hidden River Middle School, located in the Saint Paul Public Schools, has been plagued by a flu epidemic. Cases have been reported by the district at multiple campuses during the past few weeks.

Mary Langworthy, the director of health and wellness at SPPS, remarked, "We're definitely seeing approximately double what we normally have out for students at this time of year." "I've heard from a few different sources that having as much as half a class out at once is pretty unusual," the teacher said.

In addition to cases of RSV and pneumonia, the district is also dealing with cases of COVID.

"I guess what's new is we're having pupils out numerous days," said Langworthy, referring to the two-to-five absences that have been noted. "It appears like people are becoming sick with one thing, recovering from it or at least feeling better, and then getting sick with something else, perhaps influenza and then COVID because their immune systems are so weakened."

The rise in disease rates has also affected district employees.

Safe from influenza outbreaks

It's a double whammy because "they might have been unwell and out for a few days and now their children are out and now they need to take care of them at home," as Langworthy put it.

She said that the school is keeping a careful eye on the students and sending anyone who shows symptoms to the health office for further testing.

McMahon claims that influenza spreads by droplets and that the virus may survive on hard surfaces. If an infected individual coughs, sneezes, talks, or sings in close proximity to another person who breaths in the droplets, the disease can spread. Infection can also spread when a person touches a contaminated surface and then touches their own mouth, nose, or eyes.

McMahon recommended that people "wash your hands thoroughly and often," stay home from work or school if they are unwell, mask their coughs and sneezes, and receive the flu shot as well as other recommended vaccinations, such as those for COVID. While it's understandable that no one would voluntarily miss a holiday celebration due to illness, doing so may be the safest option for you and your loved ones.

Flavonols, the Antioxidant Powerhouse

Flavonols, the Antioxidant Powerhouse 

Flavonols, found in fruits, teas, and wines, are powerful antioxidants that have been linked to a slower rate of memory decline. There may be a link between consuming more foods and beverages rich in the antioxidant flavonols and a reduced rate of memory deterioration with age, according to a recent study. Consuming more foods rich in antioxidant flavonols, which may be found in tea, wine, and many different fruits and vegetables, may help delay the rate of memory impairment, as suggested by recent scientific studies. The findings of the study appeared in the online issue of Neurology (the medical journal of the American Academy of Neurology) dated November 22, 2022. "It's interesting that our study suggests choosing certain dietary choices may contribute to a slower rate of cognitive decline," stated study author Thomas M. Holland, MD, MS of Rush University Medical Center in Chicago. Eating more fruits and vegetables and drinking more tea is a simple approach for people to take charge of their brain health. For their positive impact on human health, flavonols are just one form of flavonoid found in plant pigments. There were 961 participants without dementia, with an average age of 81, in the study. Each year, they reported how often they consumed various foods by filling out a questionnaire. They also had to take cognitive and memory exams once a year, which included things like recalling word lists and numerical sequences. They were also questioned on a variety of other criteria, such as their degree of schooling, their amount of physical activity, and their level of mental engagement through things like reading and gaming. On average, we kept tabs on them for seven years. Based on their dietary flavonol intake, the study participants were separated into five groups. The average dietary intake of total flavonols among the study population was roughly 10 mg per day, while the typical dietary intake of flavonols among US adults is roughly 16 to 20 mg per day. On average, the lowest group ingested around 5 milligrammes of lutein per day, while the highest group consumed about 15 milligrammes, or the amount found in about one cup of dark leafy greens. Researchers employed a global cognition score that averaged the results of 19 different cognitive tests to estimate rates of cognitive deterioration. People with no cognitive impairment had an average score of 0.5, those with mild cognitive impairment had an average score of 0.2, and those with Alzheimer's disease had an average score of -0.5. Researchers showed that those with the highest intake of flavonols had a 0.4 units per decade slower decline in cognitive score compared to those with the lowest intake, after controlling for age, sex, and smoking. Holland mentioned that this is likely because flavonols have natural antioxidant and anti-inflammatory qualities. The research also identified the individual flavonol components of kaempferol, quercetin, myricetin, and isorhamnetin. Kale, beans, tea, spinach, and broccoli were the highest contributors of kaempferol; tomatoes, kale, apples, and tea were the highest contributors of quercetin; tea, wine, kale, oranges, and tomatoes were the highest contributors of myricetin; and pears, olive oil, wine, and tomato sauce were the highest contributors of isorhamnetin. The rate of cognitive deterioration was 0.4 units per decade slower in the highest kaempferol group compared to the lowest. The rate of cognitive deterioration was 0.2 units per decade slower in the highest quercetin consumption group compared to the lowest intake group. The rate of cognitive deterioration was 0.3 units per decade slower among the top myricetin consumers than in the lowest consumers. There was no correlation between dietary isorhamnetin and international IQ. Holland remarked that while the study found a correlation between flavonol intake and cognitive decline, it did not indicate that flavonols were the direct cause of a slower pace of decline. Although the food frequency questionnaire was valid, it was self-reported, which means that participants may not have accurately recalled their dietary habits. Neurology, 22 November 2022; Thomas Monroe Holland, Puja Agarwal, Yamin Wang, Klodian Dhana, Sue E. Leurgans, Kyla Shea, Sarah L. Booth, Kumar Rajan, Julie A. Schneider, and Lisa L. Barnes; "Association of Dietary Intake of Flavonols With Changes in Global Cognition and Several Cognitive Abilities." Refer to: 10.1212/WNL.0000000000201541 The Agricultural Research Service of the United States Department of Agriculture and the National Institute on Aging funded the research.

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