Tag: Stroke

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Dark Chocolate Guards Against Brain Injury

Researchers have discovered that epicatechin, a compound in dark chocolate, may protect your brain after a stroke by increasing cellular signals that shield nerve cells from damage.

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An hour and a half after feeding mice a single dose of epicatechin, animals that had ingested the compound suffered significantly less brain damage following an induced stroke.

Eurekalert reports:–
“While most treatments against stroke in humans have to be given within a two- to three-hour time window to be effective, epicatechin appeared to limit further neuronal damage when given to mice 3.5 hours after a stroke. Given six hours after a stroke, however, the compound offered no protection to brain cells.”

Resources:
Eurekalert May 5, 2010
Journal of Cerebral Blood Flow and Metabolism May 5, 2010 [Epub ahead of print]

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News on Health & Science

Saturated Fat is NOT the Cause of Heart Disease

The saturated fat found mainly in meat and dairy products has been regularly vilified by physicians and the media, but a new analysis of published studies finds no clear link between people’s intake of saturated fat and their risk of developing heart disease.

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In the new analysis, which combined the results of 21 previous studies, researchers found no clear evidence that higher saturated fat intakes led to higher risks of heart disease or stroke.

A number of studies have linked the so-called Western diet to greater heart disease risks; that diet pattern is defined as one high in red meats and saturated fats — but it is also high in sweets and other refined carbohydrates like white bread.

Resources:
Reuters February 4, 2010
American Journal of Clinical Nutrition January 13, 2010 [Epub ahead of print]
American Journal of Clinical Nutrition 91: 502-509; January 20, 2010

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Poor Immune System and Low Levels of Antibodies Linked to Stroke

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A study shows that the chances of suffering a stroke are linked to the presence of a certain type of antibody in the immune system.

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The research group, which was led by Professor Johan Frostegård, has previously demonstrated that high levels of a certain type of antibody (anti-PC) in the immune defense are linked to a reduced risk of arteriosclerosis, a common cause of thrombosis and myocardial infarction.

In the present study, the researchers focused exclusively on stroke – a blood clot in the brain – and compared 227 individuals who had suffered stroke over a 13-year period with 445 sex and age-matched controls. After controlling for other risk factors (age, sex, smoking habits, cholesterol levels, diabetes, BMI and blood pressure), they were able to show that low levels (below 30 per cent of average) of PC antibodies correlated with a higher risk of stroke, which in women meant an almost three-fold increase.

The researchers have now advanced the hypothesis that low levels of natural PC antibodies, which can be a condition of a poor immune system – contribute to the development of arteriosclerosis and its consequences, which include stroke.

Arteriosclerosis is formed by the accumulation of plaque on the walls of blood vessels, which can rupture and form a blood clot. The researchers believe that the PC antibodies react to a substance called phosphorylcholine (PC), which is a component of a class of fat molecules (phospholipids) that go to make up the plaque.

Source: Elements4Health

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Chocolate May Help Prevent Stroke

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Those who give chocolate as a gift this Valentine’s Day may be surprised to learn that the sweet treat has taken on a whole new dimension, according to the latest research from McMaster University. The recently released study indicates that chocolate may help lower an individual’s risk of stroke.
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The team of scientists took into account three different studies before reaching this conclusion. One study tracked 44,489 participants and found that those who consumed a serving of chocolate each week decreased their risk of stroke by 22 percent.

While study author Sarah Sahib admitted “more research is needed to determine whether chocolate truly lowers stroke risk,” a second study of 1,169 individuals revealed that consuming 50 grams or more of chocolate each week may decrease stroke risk by 46 percent.

It is believed that some of the antioxidants in chocolate may have health benefits, but this doesn’t mean individuals should abandon a balanced diet and adequate exercise each day.

According to the Centers for Disease Control, stroke is the third most frequent cause of death in America today and about 137,000 Americans die from a stroke each year.

Source:Better Health Research.12th Feb.2010

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Salt Enhances Health Risks

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It’s known that eating a lot of salt puts people at greater risk of high blood pressure. Now there’s confirmation of a corollary: High salt intake also translates to significantly greater risk of cardiovascular disease and stroke.

A review published in the Nov. 25 online edition of BMJ found that a difference of just 5 grams of regular daily salt intake spells a 23 percent difference in the rate of stroke and a 17 percent difference in the rate of cardiovascular disease.
According to the review, the World Health Organization recommends that people consume only 5 grams — about a teaspoon — of salt each day. But people in the West typically eat around 10 grams a day, and those in Eastern Europe consume even more.

The review authors analyzed 13 studies, involving more than 170,000 people, that assessed the link between salt and cardiovascular disease and stroke.

The researchers estimated that reducing daily salt intake by 5 grams around the world could prevent more than 1 million stroke deaths and nearly 3 million deaths from cardiovascular disease each year. And because it’s hard to measure salt intake, those numbers could actually be even higher, the authors noted.

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Source: British Medical Journal, Nov. 25, 2009

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