30 Day Hospital Readmissions for Pneumonia from SNF's; Olive Oil vs Butter
Important information from this analysis can be applied to home based patients as well and help create realistic expectations from families.
Background: Pneumonia and sepsis are prevalent reasons for hospitalization among older adults in the U.S., often leading to discharge to skilled nursing facilities (SNFs) for further care. These patients frequently experience unplanned readmissions within 30 days. This study aimed to analyze the timing and causes of such readmissions.
Key findings:
- 20.9% of pneumonia-related and 25.9% of sepsis-related SNF stays led to 30-day unplanned readmissions.
- Septicemia was the most common readmission diagnosis for both pneumonia (16.7%) and sepsis (22.4%).
- The average time to unplanned readmission was about 14 days.
- Respiratory causes had the highest daily risk of readmission for pneumonia cases, while circulatory and infectious causes were predominant for sepsis cases.
Conclusion: To mitigate these readmissions, improved monitoring and communication between hospitals and SNFs are recommended. Enhanced follow-up procedures and routine clinical assessments in SNFs could help reduce the incidence of preventable readmissions.
Olive oil intake was found to be associated with lower risks of heart disease, cancer, neurodegenerative disease and respiratory disease as compared to intake of margarine, butter, mayonnaise and dairy fat. The population sizes reviewed were large and were followed for 28 years.
TITLE
Consumption of Olive Oil and Risk of Total and Cause-Specific Mortality Among U.S. Adults.
JOURNAL
Journal of the American College of Cardiology
DOI
10.1016/j.jacc.2021.10.041
Author(s)
M Guasch-Ferré;Y Li;WC Willett;Q Sun;L Sampson;J Salas-Salvadó;MA Martínez-González;MJ Stampfer;FB Hu
Abstract
BACKGROUND: Olive oil consumption has been shown to lower cardiovascular disease risk, but its associations with total and cause-specific mortality are unclear. OBJECTIVES: The purpose of this study was to evaluate whether olive oil intake is associated with total and cause-specific mortality in 2 prospective cohorts of U.S. men and women. RESULTS: During 28 years of follow-up, 36,856 deaths occurred. In substitution analyses, replacing 10 g/d of margarine, butter, mayonnaise, and dairy fat with the equivalent amount of olive oil was associated with 8%-34% lower risk of total and cause-specific mortality. No significant associations were observed when olive oil was compared with other vegetable oils combined. CONCLUSIONS: Higher olive oil intake was associated with lower risk of total and cause-specific mortality. Replacing margarine, butter, mayonnaise, and dairy fat with olive oil was associated with lower risk of mortality.