8A — THE OBSERVER
WEDNESDAY, JANUARY 29, 2020
CorTechs Labs presents fi ndings
regarding alzheimer’s disease
Labs. “As the diagnos-
tic neuroimaging mar-
ket grows and the
technology advances,
the research insights
such as those we are
presenting at RSNA
will continue to im-
prove the early, accu-
rate diagnosis of Al-
zheimer’s disease as
well as other neuro-
logical disorders.”
CorTechs Labs will
have the following
three different pre-
sentations at RSNA
2019:
Wednesday
3:30-
3:50 p.m.: AI-Powered
Diagnostic Decision
Support Using Volu-
CorTechs Labs Inc., the leading metric Biomarkers and Non-Imaging
quantitative neuroimaging software Patient Data ( Innovation Theater Pre-
company, announced today they will be sentation ). Presented by CEO Chris N
exhibiting at RSNA 2019, which is tak- Airriess, PhD and Director of Science
ing place from December 1-6, 2019. In and Engineering, Sebastian Magda,
addition to technical exhibits on both PhD Session: IN08D, in South Hall
the main fl oor and AI Showcase, the Level 3Thursday 12:15-12:45 p.m.: De-
company will present their fi ndings termining Brain Age Using Machine
from a recent study titled: “Determin- Learning Combined with Automated
ing Brain Age Using Machine Learning Brain Segmentation and PET Imaging
Combined with Automated Brain Seg- In Normal, Alzheimer’s Disease and
mentation and PET Imaging in Nor- Mild Cognitive Impairment Subjects (
mal, Alzheimer’s Disease and Mild Poster Discussion ). Presented by Wei-
Cognitive Impairment Subjects.” The dong Luo, PhD. Session: AI262-SD-
company has a number of other pre- THA1, in the AI Community, Learning
sentations throughout the conference CenterThursday 12:30-12:50 p.m.: AI-
and will be at booth numbers 4055 in Powered Volumetrics to Improve Radi-
South Hall, Level 3 and 10514F in the ologist Effi ciency and Accuracy (AI
AI Showcase, Level 1.
Theater Presentation). Presented by
CorTechs Labs recently developed a Clinical Specialist, Micki Maes. Ses-
machine learning based age-prediction sion: AI55, in AI Showcase, North
model for metabolic and volumetric Building, Level 1CorTechs Labs’ cut-
changes of normal brain structures ting-edge brain imaging analysis pro-
and evaluated this model on imaging vides neurologists, radiologists and
data from patients with Alzheimer’s clinical researchers worldwide with a
disease (AD) and mild cognitive im- convenient and cost-effective means to
pairment (MCI), as well as control sub- quantify brain structures to help as-
jects. The company will be presenting sess a variety of neurological condi-
its fi ndings at the conference around tions.
the understanding that determining
About CorTechs Labs
CorTechs
brain aging may be critical to identify Labs develops and markets break-
potential biomarkers in neurodegener- through medical device software solu-
ative diseases, such as Alzheimer’s dis- tions capable of automatically seg-
ease.
menting and quantifying brain
“Our goal is to supply innovative structures, making quantitative analy-
technology that enables physicians to sis of the human brain a routine part of
provide excellent care with a very high clinical practice. CorTechs Labs’ cut-
degree of accuracy,” said Chris Airriess, ting-edge brain imaging analysis pro-
chief executive offi cer of CorTechs vides neurologists, radiologists and
clinical
researchers
worldwide with a conve-
nient and cost-effective
For help with ALL your Medicare Coverage options
means to quantify brain
structures to help as-
sess a variety of neuro-
logical conditions, such
as Alzheimer’s disease,
LOCALLY!
epilepsy, multiple scle-
rosis, brain trauma and
brain development ab-
normalities. Please visit
www.cortechslabs.com
for further information
and follow us on Twit-
ter, LinkedIn and Face-
541-975-1364
book.
Will you get dementia?
Many may not understand their risk
By LINDSEY TANNER
AP Medical Writer
Many older American adults may
inaccurately estimate their chances
for developing dementia and do use-
less things to prevent it, new research
suggests.
Almost half of adults surveyed
believed they were likely to develop
dementia. The results suggest many
didn’t understand the connection be-
tween physical health and brain
health and how racial differences can
affect dementia risk.
Substantial numbers of people
who rated their health as fair or poor
thought their dementia chances were
low. At the same time, many who said
they were in excellent health said
they were likely to develop the mem-
ory robbing disease.
Many said they tried at least one
of four unproven memory-protecting
methods, including taking supple-
ments like fi sh oil and ginkgo. The
most popular strategy was doing
crossword puzzles. Mental stimula-
tion is thought to help, but there’s
stronger evidence for more challeng-
ing activities than puzzles – things
like playing chess, taking a class,
reading about unfamiliar topics, said
Keith Fargo, who oversees research
and outreach programs at the Al-
zheimer’s Association. He was not in-
volved in the study.
Research has shown that regular
exercise, a good diet, limiting alcohol
and not smoking make dementia less
likely. Supplements have not been
shown to help.
“We really haven’t done a good
job of getting the word out that there
really are things you can do to lower
your risk,” said Dr. Donovan Maust,
the study’s lead author and a geriat-
ric psychiatrist at the University of
Michigan.
The study was published online
Friday in JAMA Neurology. It’s based
on a nationally representative health
survey of 1,000 adults aged 50 to 64.
The survey asked people to as-
sess their likelihood of developing de-
mentia and whether they had ever
discussed ways to prevent it with
their doctor. Few people said they
had, regardless of their self-rated
risk for dementia.
The results raise concerns because
doctors can help people manage condi-
tions such as high blood pressure and
diabetes that have been linked with
dementia risk, Maust, said.
Among those who said their
physical health was only fair or poor,
a substantial 40% thought they were
at low risk for Alzheimer’s disease or
other dementia. Almost the same
portion rated their chances as likely
even though they reported very good
or excellent physical health.
More whites than blacks or His-
panics surveyed believed they were
likely to develop dementia and al-
most two-thirds of blacks said they
were unlikely. Only 93 blacks were
surveyed, making it diffi cult to gen-
eralize those results to all U.S. blacks.
But U.S. minorities face higher risks
for dementia than whites – blacks
face double the risk – and the Al-
zheimer’s group has programs in
black and Hispanic communities.
“There’s lots of work to do ... to
educate the public so they can take
some actions to protect themselves,”
Fargo said.
One in three seniors die with Al-
zheimer’s or other dementias, accord-
ing to the Alzheimer’s Association.
While there are no medicines or med-
ical treatments proven to prevent it,
rigorous European studies have
shown that healthy lifestyles may
help prevent mental decline. The Al-
zheimer’s Association is sponsoring
similar U.S. research.
The new study used data from
the University of Michigan National
Poll on Healthy Aging. Adults were
surveyed online in October. Funding
came from AARP, the University of
Michigan health system and U.S.
government grants.
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Delight guests with restaurant-quality dessert
M
any people feel dessert is the best part of
any meal. When dining out, diners who can’t wait to
peruse the dessert menu may fi nd several items they
think they can only enjoy at restaurants. But food fans need
not be
experts in the kitchen to enjoy their favorite desserts in the
comforts of home. The following recipe for “Luscious Créme
Brûlée” from Lori Longbotham’s “Luscious Creamy Desserts”
(Chronicle Books) is a restaurant-quality dessert that’s simple
to prepare and just as decadent as
desserts you many fi nd on the menus of your favorite
restaurants.
Luscious Créme Brûlée
Serves 8
2 cups heavy whipping cream
1 cup half-and-half
6 large egg yolks
¾ cup sugar
Pinch of salt
2 teaspoons vanilla extract
1. Preheat the oven to 300 F. Have ready a fl ame-proof
1-quart shallow baking or gratin dish and a roasting pan. Put
on a kettle of water to boil for the water bath.
2. Heat the cream and half-and-half in a medium saucepan
over medium heat until hot. Remove from the heat.
3. Whisk together the yolks, 1⁄2 cup of the sugar, and the salt
in a medium bowl. Slowly add the cream mixture, whisking
constantly until blended and smooth. Add the vanilla. Pour
the mixture through a fi ne strainer set over a medium glass
measuring cup or bowl.
4. Pour the custard into the
baking dish and skim any foam
from the top. Transfer to the
roasting pan, place in the oven,
and pour enough boiling water
into the pan to reach halfway up
the sides of the baking dish. Bake
for 25 to 30 minutes, or until the
custard is set around the edges
but still slightly jiggly in the center.
Do not overbake — the custard will set further as it cools.
Remove the baking dish from the water bath and let cool
completely on a wire rack.
5. Refrigerate the créme brûlée, loosely covered, for at least 4
hours, until thoroughly chilled and set, or for up to 1 day.
6. Preheat the broiler. Have the roasting pan ready, and fi ll
a bowl with ice water. Gently blot the surface of the custard
with the edge of a paper towel to remove any condensation.
Sift the remaining 1⁄4 cup sugar evenly over the custard.
Place the baking dish in the roasting pan and carefully pour
enough ice water into the pan to come halfway up the sides of
the baking dish.
7. Broil the custard about 3 inches from the heat for 2 to 3
minutes, until the sugar has melted and
turned a dark amber color; carefully move or
rotate the dish if necessary so the sugar caramelizes evenly.
Remove from the broiler and cool the custard in the ice water
for 5 minutes.
8. Carefully remove the baking dish from the baking pan.
Serve right away, or refrigerate, uncovered, for no longer than
1 hour before serving — or the topping will soften.