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Total 296 results found since Jan 2013.
Vegetarians May Be At Higher Risk Of Stroke, Study Finds
BOSTON (CBS) – Many people adopt a vegetarian lifestyle to help reduce their risk of cardiovascular disease, but a new study published in the BMJ finds people who avoid meat all together may be at a higher risk of stroke.
Researchers in the U.K. looked at about 48 thousand adults over 18 years. They found that vegetarians, vegans, and pescatarians (people who eat fish but not meat) had a lower risk of ischemic heart disease, like heart attacks. But vegetarians had a 20% higher risk of stroke compared to meat eaters.
It’s not clear why vegetarians may suffer more strokes. Perhaps it is due to lower levels of cer...
Source: WBZ-TV - Breaking News, Weather and Sports for Boston, Worcester and New Hampshire - September 5, 2019 Category: Consumer Health News Authors: Health – CBS Boston Tags: Boston News Health Healthwatch Syndicated Local Dr. Mallika Marshall Stroke Vegetarian Source Type: news
Fish Consumption and Stroke Risk: A Meta-Analysis of Prospective Cohort Studies
Inconsistent results of the association between fish consumption and stroke risk have been indicated in previous epidemiological studies. Therefore, we performed a meta-analysis of prospective cohort studies to estimate the impact of fish consumption on stroke risk.
Source: Journal of Stroke and Cerebrovascular Diseases - November 20, 2018 Category: Neurology Authors: Wei Zhao, Hui Tang, Xiaodong Yang, Xiaoquan Luo, Xiaoya Wang, Chuan Shao, Jiaquan He Source Type: research
Serum mercury concentration and the risk of ischemic stroke: The REasons for Geographic and Racial Differences in Stroke Trace Element Study.
CONCLUSION: This study does not support an association between mercury and the incidence of ischemic stroke within a population with low-to-moderate level of exposure. Further studies are needed to explore the possibility of mercury-induced ischemic stroke toxicity in other populations at higher exposure levels.
PMID: 29738916 [PubMed - as supplied by publisher]
Source: Environment International - May 4, 2018 Category: Environmental Health Authors: Chen C, Xun P, McClure LA, Brockman J, MacDonald L, Cushman M, Cai J, Kamendulis L, Mackey J, He K Tags: Environ Int Source Type: research
Post-stroke administration of omega-3 polyunsaturated fatty acids promotes neurovascular restoration after ischemic stroke in mice: Efficacy declines with aging.
Abstract
Post-stroke treatment with omega-3 polyunsaturated fatty acids (n-3 PUFAs) may be a promising therapy in young animals but this has not been tested in aged subjects, a population at most risk of ischemic stroke. Herein we examined the therapeutic efficacy of n-3 PUFAs after distal middle cerebral artery occlusion (dMCAO) in young (10-12 weeks old) and aged (18 months old) mice. Post-ischemic mice were randomly assigned to 4 groups that received: 1) regular food with low content of n-3 PUFAs, 2) intraperitoneal docosahexaenoic acid (DHA, a major component of n-3 PUFAs) injections, 3) Fish oil (FO, cont...
Source: Neurobiology of Disease - September 12, 2018 Category: Neurology Authors: Jiang X, Suenaga J, Pu H, Wei Z, Smith AD, Hu X, Shi Y, Chen J Tags: Neurobiol Dis Source Type: research
Dietary and blood selenium are inversely associated with the prevalence of stroke among Inuit in Canada
In conclusion, blood and dietary selenium are reversely associated with the prevalence of stroke in Inuit, which follows an L-shaped relationship. Whether this relationship applies to other population needs further investigation.
Source: Journal of Trace Elements in Medicine and Biology - September 7, 2017 Category: Biochemistry Source Type: research
Fish consumption, long-chain omega-3 fatty acids intake and risk of stroke: An updated systematic review and meta-analysis
CONCLUSIONS: Both fish consumption and LC ω3-PUFAs intake were negatively associated with the risk of stroke, especially in women, which suggest that increased intake of fishery products and LC ω3-PUFAs may benefit primary prevention of stroke.PMID:33787050 | DOI:10.6133/apjcn.202103_30(1).0017
Source: Asia Pacific Journal of Clinical Nutrition - March 31, 2021 Category: Nutrition Authors: Chen Chen Hui Huang Qiu-Qin Dai Jing Ren Hong-Hua Cai Wen-Jia Hu Xiu-Juan Zhang Wang-Tao Zhong Xiang-Yong Li Source Type: research
