@article{b8bac72b19a84dedab4cf7ba1fd1785f,
title = "The Value of Home Health Physical Therapy",
abstract = "The purpose of the Triple Aim is to improve population health, reduce healthcare costs, and improve the patient experience. These goals - to reduce cost while improving health outcomes and patient experiences have shifted utilization of services from other postacute care settings to the home. The purpose of this perspective article is to discuss how home healthcare services, and home physical therapy (PT) specifically, provide value to patients, caregivers, and payers to meet the goals of the Triple Aim. This article will substantiate the value of home PT and provide healthcare professionals with evidence-based information on the value of home PT.",
author = "Collins, {Tracey L.} and Yong, {Karen W.} and Marchetti, {Mary T.} and Miller, {Kenneth L.} and Brian Booths and Falvey, {Jason R.}",
note = "Funding Information: Blood levels of a chemical tied to heart disease were higher when people ate a diet rich in red meat. Trimethylamine N-oxide (TMAO) is a dietary byproduct that is formed by gut bacteria during digestion. The chemical is derived in part from nutrients that are abundant in red meat. High saturated fat levels in red meat have long been known to contribute to heart disease, the leading cause of death in the United States. A growing number of studies have identified TMAO as another culprit. Prior research has shown that TMAO enhances cholesterol deposits in the artery wall. Studies also suggest that the chemical interacts with platelets—blood cells that are responsible for normal clotting responses—to increase the risk for clot-related events such as heart attack and stroke. To investigate the effects of dietary protein on TMAO production, a research team led by Dr. Stanley L. Hazen at the Cleveland Clinic enrolled 113 healthy men and women in a clinical trial. The participants were given three diets for a month in random order. All meals were prepared for them, with 25% of calories from protein. The dietary proteins came from either red meat, white meat, or non-meat sources. The research was largely supported by the National Heart, Lung, and Blood Institute. When on the red meat diet, the participants consumed roughly the equivalent of 8 ounces of steak daily, or two quarter-pound beef patties. After one month on this diet, blood levels of TMAO were three times higher than when participants were on the diets based on either white meat or non-meat protein sources. Half of the participants were also placed on high-saturated fat versions of the three diets. The diets all had equal amounts of calories. The researchers found that saturated fat had no additional effect on TMAO levels. Publisher Copyright: {\textcopyright} 2019 Wolters Kluwer Health, Inc. All rights reserved.",
year = "2019",
month = may,
day = "1",
doi = "10.1097/NHH.0000000000000760",
language = "English",
volume = "37",
pages = "145--151",
journal = "Home Healthcare Now",
issn = "2374-4529",
publisher = "Lippincott Williams and Wilkins",
number = "3",
}