Filtered By:
Specialty: Nutrition
Drug: Insulin

This page shows you your search results in order of relevance.

Order by Relevance | Date

Total 135 results found since Jan 2013.

Value of Triglyceride-glucose Index for the Estimation of Ischemic Stroke Risk: Insights from a general Population
ConclusionThe prevent ischemic stroke correlated proportionally with the increment of TyG, implicating the linearity of TyG as an indicator of ischemic stroke. Our findings suggest the potential value of TyG to optimize the risk stratification of ischemic stroke in a general population.
Source: Nutrition, Metabolism and Cardiovascular Diseases - September 22, 2019 Category: Nutrition Source Type: research

Fasting insulin concentrations and incidence of hypertension, stroke, and coronary heart disease: a meta-analysis of prospective cohort studies.
CONCLUSIONS: A higher fasting insulin concentration or hyperinsulinemia was significantly associated with an increased risk of hypertension and CHD but not stroke. This meta-analysis suggests that early fasting insulin ascertainment in the general population may help clinicians identify those who are potentially at high risk of CVD. PMID: 24132974 [PubMed - as supplied by publisher]
Source: The American Journal of Clinical Nutrition - October 16, 2013 Category: Nutrition Authors: Xun P, Wu Y, He Q, He K Tags: Am J Clin Nutr Source Type: research

High dietary fiber intake prevents stroke at a population level
Summary: Background & aims: This research was aimed at clarifying whether high dietary fiber intake has an impact on incidence and risk of stroke at a population level.Methods: In 1647 unselected subjects, dietary fiber intake (DFI) was detected in a 12-year population-based study, using other dietary variables, anagraphics, biometrics, blood pressure, heart rate, blood lipids, glucose, insulin, uricaemia, fibrinogenaemia, erytrosedimentation rate, diabetes, insulin resistance, smoking, pulmonary disease and left ventricular hypertrophy as covariables.Results: In adjusted Cox models, high DFI reduced the risk of stroke. In...
Source: Clinical Nutrition - January 7, 2013 Category: Nutrition Authors: Edoardo Casiglia, Valérie Tikhonoff, Sandro Caffi, Giovanni Boschetti, Carla Grasselli, Mario Saugo, Nunzia Giordano, Valentina Rapisarda, Paolo Spinella, Paolo Palatini Tags: Original Articles Source Type: research

Dietary Fiber Intake and Risk of Stroke
Abstract Prospective studies show that a high intake of plant-derived foods, including fruits, vegetables, whole grains, and nuts, is associated with reduced risk of stroke. Among the many compounds present in these foods, dietary fiber may be an important mediator of the beneficial effects. Meta-analyses of prospective studies have reported an inverse association between intake of dietary fiber and risk of stroke. Findings from meta-analyses of randomized controlled trials show that fiber supplementation has a weak to modest beneficial effect on blood pressure as well as on total and low-density lipoprotein chol...
Source: Current Nutrition Reports - June 1, 2014 Category: Nutrition Source Type: research

A positive association between stroke risk and sarcopenia in men aged ≥ 50 years, but not women: Results from the Korean National Health and Nutrition Examination Survey 2008–2010
Conclusions men aged ≥50 years with sarcopenia showed elevated prevalence of CVDs, especially stroke, in a representative sample of the general South Korean population.
Source: The Journal of Nutrition, Health and Aging - October 10, 2014 Category: Nutrition Source Type: research

Value of Triglyceride-glucose Index for the Estimation of Ischemic Stroke Risk: Insights from a general Population
Recent studies have recognized triglyceride-glucose index (TyG) as a practical surrogate of insulin resistance. Previous studies have demonstrated that insulin resistance contributes to ischemic stroke via multiple mechanisms. Our study aimed to investigate the association between TyG and prevalent ischemic stroke, exploring the value of TyG to optimize the risk stratification of ischemic stroke.
Source: Nutrition, Metabolism, and Cardiovascular Diseases : NMCD - September 20, 2019 Category: Nutrition Authors: Wenrui Shi, Liying Xing, Li Jing, Yuanmeng Tian, Han Yan, Qun Sun, Dong Dai, Lei Shi, Shuang Liu Source Type: research

Association between the triglyceride-glucose index and stroke in middle-aged and older non-diabetic population: A prospective cohort study
This study aimed to investigate the association between IR measured by the triglyceride-glucose (TyG) index and the risk of stroke among the middle-aged and elderly Chinese without diabetes.
Source: Nutrition, Metabolism, and Cardiovascular Diseases : NMCD - February 15, 2023 Category: Nutrition Authors: Yanbo Yu, Ying Meng, Jing Liu Source Type: research

Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats
Nutrition&Food Science, Ahead of Print. Purpose The purpose of this study was to evaluate the in vitro and in vivo effects of three varieties of Indonesian fermented rice bran (RB) (Inpari 6, Inpari 30 and Inpara 1). Design/methodology/approach Three types of RB were fermented using Rhizopus oligosporus. The total phenolic content (TPC) was determined using the Folin –Ciocalteau method, and antioxidant activity was analyzed by measuring the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (RSA). For in vivo analyses, one week after acclimatization, stroke-prone spontaneously hypertensive rats (n = 4, 12...
Source: Nutrition and Food Science - April 23, 2019 Category: Nutrition Source Type: research

Nuts and seeds consumption and risk of cardiovascular disease, type 2 diabetes and their risk factors: a systematic review and meta-analysis
CONCLUSION: There is a probable relationship between consumption of nuts/seeds and lower risk of CVD, mostly driven by CHD, possibly in part through effects on blood lipids. More research on stroke and T2D may affect the conclusions. The evidence of specific nuts should be further investigated.PMID:36816545 | PMC:PMC9930735 | DOI:10.29219/fnr.v67.8961
Source: Food and Nutrition Research - February 23, 2023 Category: Nutrition Authors: Erik Kristoffer Arnesen Birna Thorisdottir Linnea B ärebring Fredrik S öderlund Bright I Nwaru Ulrike Spielau Jutta Dierkes Alfons Ramel Christel Lamberg-Allardt Agneta Åkesson Source Type: research