Stroke: cardiovascular risk factors and the quantitative effects of dietary treatment on them.
A quantitative analysis of the cardiovascular risk factors in 101 stroke patients and their reduction by dietary treatment is given. From the risk factors a risk index was calculated. It was reduced from an average 4.9 at admission to 1.4 at discharge. The most frequent risk factors at admission (high triglycerides, high blood pressure and a high LDL/ HDL ratio) are probably caused by 'normal' alcohol consumption and overweight. All patients were disused from smoking and alcohol. Under a low-caloric diet all risk factors were reduced within one month. Most diabetic patients became independent of drug treatment: A treatment of type II diabetes mellitus with oral antidiabetic drugs could be avoided even in the elderly patients by a low caloric diet without alcohol. On average there was a 4.8 mg% decrease of fasting triglycerides and a 5.7 mg% decrease of total cholesterol per 1% Broca Index reduction. HDL was increased in all patients despite withdrawal of alcohol, and the HDL/LDL ratio was significantly improved by the diet. There was a significant blood pressure reduction in the whole group; in addition there was a weight-related reduction in the hypertensive patients only: the systolic blood pressure was reduced by 9.3 mm Hg for each 10% Broca Index decrease. The atherogenic and hypertensive potencies of 'normal' alcohol consumption and sulfonylurea treatment are emphasized.[1]References
- Stroke: cardiovascular risk factors and the quantitative effects of dietary treatment on them. Altmann, J., Kornhuber, A.W., Kornhuber, H.H. Eur. Neurol. (1987) [Pubmed]
Annotations and hyperlinks in this abstract are from individual authors of WikiGenes or automatically generated by the WikiGenes Data Mining Engine. The abstract is from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.About WikiGenesOpen Access LicencePrivacy PolicyTerms of Useapsburg
