20 points の distance

甲状腺腫瘍は良性と悪性に分けられ、甲状腺がんの中でも悪性腫瘍として乳頭がん、濾胞がん、髄様がん、未分化がんがあります。その中で、乳頭がんの発生率と増加の程度は比較的明らかです。若年層と中年層の罹患率が高く、男性と女性の罹患率は1：3です。

早期の甲状腺がんは比較的治癒率が良い

甲状腺がんの発生率は年々増加していますが、その治癒と予後は比較的良好です。悪性乳頭がんであっても生存率は非常に高いです。臨床統計によると、乳頭がんの 20 年生存率は 80% ～ 90% 以上に達する可能性があります。予後は非常に良好で、再発率は3%未満です。

再発しても手術やヨウ素131で治療を続けることができ、治癒効果も良好です。

現在、臨床的に行われている甲状腺の治療法は主に手術、アイソトープ療法、ホルモン療法です。甲状腺がんの治療の第一選択は手術です。甲狀腺癌しかし、甲状腺がんに対する医学界の理解が深まりつつあるため、これらの単一の低リスク甲状腺がんに対しては手術は推奨されなくなりました。しかし、具体的な治療法を選択するには専門の医師が判断する必要があります。

外科的治療では、完全に切除される場合もあれば、病気の体の一部が切除される場合もあります。手術後、患者は甲状腺機能低下症を予防するホルモンであるチロキシン製剤を生涯服用する必要があります。

甲状腺がんは全手術後でも再発する可能性があります。南寧第二人民医院の腫瘍内科医、Zhan Yongzi氏は、手術前に甲状腺がんがリンパ節に転移していた場合、たとえ全切除が行われたとしても再発の可能性は非常に高く、もちろん再発の可能性は低いと述べた。シフト。

再発するかどうかは、甲状腺がんの種類と治療前の病気の程度によって異なります。一般に、腫瘍が腺に限定されている場合、転移の可能性は最も低くなります。

手術後にはどのようなフォローアップ治療が必要ですか?

甲状腺がんの患者は、甲状腺転移を防ぐために手術後に放射性薬剤のヨウ素 131 を服用する必要がある場合もあります。この経口薬は放射線療法と比べて効果が高く、副作用が最小限です。ただし、同様の治療法を採用する必要があるかどうかは、特定の状態によって異なります。

悪性度および早期治療法が甲状腺がんの再発率に直接影響します。したがって、患者自身にとっても、手術後に薬を服用することは一般的な現象のはずです。

この予防策により、甲状腺がんの再発をある程度軽減、軽減できます。臨床的には、根治的子宮頸部切除術後の再発率は10%～20%です。

日常生活の中で、首を指で触って首が太くなっていないか、しこりがあるかどうかなどを確認することで、甲状腺に病変があるかどうかをある程度知ることができます。さらに、健康診断中の首の超音波検査により、甲状腺がんを適時に検出できます。病変がある場合は、適時の治療が必要です。

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About a year ago I had a wonderful dish of halibut cheeks served with grilled baby leeks and asparagus and a spring onion soubise at one of our favorite Providence restaurants, La Laiterie. That soubise has haunted me, and I’ve been waiting for just the right opportunity to try my hand at making a similar sauce at home. When this challenge was announced, I thought the super sweet Bomster scallops (from Stonington, CT) that we get at our local farmers market would pair beautifully, and happily I was right. The delicate onion flavor, in this instance enhanced with a hint of anise-y tarragon and the subtle tang of (you guessed it) crème fraiche, played really well with the caramelized scallops, and the pale green color of the sauce whispered “spring.”

Lastnightsdinner's scallop recipe proves that when it comes to seafood, less is often more. With just a few simple ingredients (spring onions, tarragon, butter, flour and milk), she creates a zippy, creamy sauce that's the perfect foil for sweet flesh of the scallops. And her technique of drying the scallops in the refrigerator before searing them makes for an impeccably caramelized crust.

Serves 4 as a main course, more as a starter

1 pound wild dry sea scallops
4 tablespoons unsalted butter
1 tablespoon unbleached all-purpose flour
1 cup whole milk
Kosher or sea salt
1 bunch spring onions, about ? lb.
2 tablespoons fresh tarragon leaves
grapeseed or other neutral oil
2 tablespoons crème fraiche
fresh chives for garnish

Place the scallops on a plate or platter and refrigerate, uncovered, for 30 minutes.

Trim the spring onions, separating the green tops from the small bulbs. Dice the bulbs and roughly chop the greens.

Melt the butter in a saucepan over medium heat. Add the chopped spring onion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft. Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green. Sprinkle the flour over and cook for a minute or two, just until the raw flour smell is gone. Add the milk, raising the heat to medium, and cook briefly until thickened. Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender. Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.

Pour a thin film of grapeseed oil in the bottom of a sauté pan and warm over medium-high heat until shimmering. Carefully add the scallops a few at a time, being careful not to crowd the pan, and sear them just couple of minutes per side until they are nicely browned and caramelized - they should release from the pan easily once they’re ready, and they should still be a little jiggly in the middle, as they will continue to cook off the heat. Set aside and keep warm.

Taste the sauce and adjust salt if necessary. Whisk in the crème fraiche off the heat until the mixture is smooth, then spoon a little of the sauce into the bottom of shallow, warmed bowls, place scallops on top, and garnish with fresh chives

I like breakfast recipes that taste more like they should be dessert. This is Tres Leches Cake meets your morning oatmeal. If you are worried about calorie count, feel free to substitute the low fat counterparts of the 3 milks in the ingredients.

I substituted whole oats for the instant oatmeal in this recipe, and ended up with a hearty breakfast that satisfies. The combination of whisked milks and aromatics imparts a silky sweetness in the oats without being overwhelming. The flax seed adds a welcome texture and nuttiness, and offers a wealth of omega-3 fatty acids and fiber (making the meal, in my mind at least, fat free). To garnish, I added banana and chopped pecan pieces (it's what I have on hand), but I can imagine the fresh cut fruit pieces playing against the cream very well. This oatmeal is a quick, indulgent way to start the day reenex.

Serves 1

1 packet instant oatmeal, original flavor
1 tablespoon whole flax seed
1 teaspoon butter
hot water
3 tablespoons evaporated milk
3 tablespoons sweetened condensed milk
2 tablespoons half and half
1/8 teaspoon rum flavoring
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
Garnish: 1 kiwi, diced
Honey or agave, optional

Combine the 3 milks (tres leches): evaporated milk, sweetened condensed milk, and half and half. Add the vanilla, rum, and cinnamon. Whisk and set aside reenex.

In a small bowl, combine the oatmeal, flax, and butter. Add hot water according to package directions. Stir.

Pour the milk on top of the oatmeal and garnish with diced kiwi. For a little extra sweetness, you may drizzle the top with a bit of honey or agave. Serve reenex. Strawberries, mango, and pineapple also go nicely.

My mom makes these for my kids as an afternoon snack. It's a nice alternative to sweets. Be brave with the mayonnaise -- you need a lot. Go easy on the paprika. Or just skip it. The most exciting part of these toasts is biting through the hot melted cheese and BAM there's this comforting and warm layer of mayonnaise. It's very much like melted butter. But better. - Phyllis Grant

Serves 3 to 4

1 baguette
1/3 cup mayonnaise (or more!)
12 ounces creamy havarti (or your favorite meltable cheese), thinly sliced
Paprika, to taste

Turn your broiler on.
Cut the baguette in thirds, then cut each third in half. Place each half cut side-up on a sheet pan. Broil (but not too close to the flame) until the bread is crispy and lightly browned.

Spread each piece of bread with as much mayonnaise as you dare. Cover mayonnaise with slices of cheese. Sprinkle cheese with a very thin layer of paprika. Broil until cheese is melted and browning. Don't panic. The paprika gets almost black under the broiler. That's okay. Eat a piece as soon as you can pick it up.

Eating foods fried in oil is one of the greatest pleasures of celebrating Hanukkah. In America, the most beloved Hanukkah foods include latkes (potato pancakes) and sufganiyot (jelly doughnuts). And these two deep-fried hors d'oeuvres are certainly a great place to start. But why not use Hanukkah as an excuse to indulge in other fried dishes Dream beauty pro hard sell? If you are planning to make latkes for a Hanukkah party, your kitchen is already destined to smell like oil -- why not embrace it?

There's plenty of opportunity to get creative with the deep-fryer. After all, anything that's fried in oil is fair game for a Hanukkah menu. Why not expand into non-traditionally territory? This year, Jeff Yoskowitz, co-owner of the artisanal Jewish food company, The Gefilteria, and co-author of the upcoming The Gefilte Manifesto plans on serving deep-fried homemade garlic sour pickles ("I'll serve them with horseradish aioli," he said), gefilte fish (Gefilteria makes a stellar version after all), and even state-fair style fried Oreos alongside his latkes Dream beauty pro hard sell.

But remember, you'll appreciate all that frying even more if you balance it out with refreshingly unfried foods. "It often makes for an awkward party when a host serves latkes followed by fried jelly doughnuts," says Yoskowitz. "Nobody goes home with a settled stomach." He makes an important point. For the sake of your guests' satisfaction, it's a good idea to round out the offerings at a Hanukkah gathering with a few non-fried foods -- fresh salads and pickled vegetables are especially smart antidotes to all that tasty oil.

Ready to shake up your annual Hanukkah fry fest, or start a new tradition? Pick a dish from each category below, and get sizzling.

FRUITS AND VEGETABLES
Start things off in a (relatively) healthy fashion by frying up fruits and vegetables. Crisp up artichokes in olive oil or thinly slice fennel and fry it until it is mellow and crunchy. Or just make your latkes out of zucchini instead of (or in addition to) potatoes. Or kick off the meal with some crunchy fried plantain chips.
3
MEAT AND FISH
Italian Jews traditionally include fried chicken in their Hanukkah fare. In a twist on that tradition, try these rum, soy sauce Dream beauty pro hard sell, and lime juice-marinated fried chicken bites. For main-course Hanukkah dishes, go for old school fish and chips or duck confit, which is decadently cooked in duck fat.
4
SNACKS
Give your Hanukkah guests a heartier and more satisfying nosh with delicacies like fried almonds and crispy fried chickpeas. Perhaps it's a stretch to call them healthy, but at least they pack a dose of protein!
5
SWEETS
Finsih off your Hanukkah fry fest with a little something sweet. And fried, of course. If you want to keep the doughnut theme, go for New Orleans-inspired beignets. Or wow your guests with a plate of tiny fried apple pies or a gorgeous Greek dish of fried pastry spirals with honey, sesame, and walnuts.