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Stroke, preveniamolo at the table
STROKE is not only one exists. There is ischaemic stroke, which affects more than 8 out of 10 cases, and hemorrhagic, the less widespread and due to different causes. Not only are they different stroke, but also the impact that certain foods can have on a type and, on the other. Let's take an example: eating too many eggs is a habit that may be associated with an increased risk of hemorrhagic stroke, but not ischaemic stroke. This and other findings are the result of an international study coordinated by the university of Oxford in the United Kingdom, which has separated the two main forms of stroke and has studied which foods, if consumed in excess, may be connected to one or the other - notwithstanding the fact that no food has been linked to a significant increase in the risk of stroke. The research is published in the European Heart Journal.


READ “Guess the stroke, learn to make a difference”
The two main forms of stroke There are two broad categories of stroke. There is ischaemic stroke, which affects about 85% of all stroke cases and is caused by a narrowing or a closure of an arterial vessel that carries the blood to the brain. The blood does not reach properly all the areas of the brain with a more or less important. And then there is the hemorrhagic stroke, less common, in which a blood vessel breaks or loses blood, causing excessive bleeding and the blood not supplying correctly the brain and can affect some parts.
The diet, vital weapon Is well-known that a healthy diet, plant-based, protects the heart and brain, and reduces the risk of all types of stroke and other cardiovascular diseases (but not only). Today, researchers have wondered which foods weigh more on the risk of the two main forms of stroke, and analyzes them separately, and putting into relation the foods most associated to one and to the other. Having this information may be useful for moderate consumption, provided that the excess is not recommended.
The study To do so, they examined the data of their lifestyle, in particular diet, and cardiovascular health of more than 418mila people of both sexes in 9 european countries: Italy, Denmark, Germany, Greece, Norway, the United Kingdom, the Netherlands, Spain and Sweden. Participants responded to the questionnaires once at the beginning of the study and then their cardiovascular health was monitored for more than 12 years, during which time the researchers recorded almost 4.300 stroke cases ischemic and 1.430 of haemorrhagic strokes.

What is interesting, according to the authors, is that there are differences that appear in the associations between the food and the two forms of stroke. And this “underlines the importance of
examine separately the subtypes of ischemic and hemorrhagic strokes”, the authors write in the paper. Moreover, the differences relate not only to diet but also to other parameters of health and lifestyle. “The data today is in line with other results which show that other risk factors, like cholesterol levels or obesity,” he underlined Tammy Tong , first author of the paper, “which, in their turn, have a different impact on the two subtypes of stroke.”
The results Among the participants, those who consumed a greater amount of fruits, vegetables, legumes, nuts and seeds, but also milk, yogurt and cheese had a lower risk of ischemic stroke, but not haemorrhagic. While eating more eggs was associated with a higher risk of hemorrhagic stroke, but not ischaemic stroke. In particular, for every 20 grams of eggs per day (about half an egg, taking one of average size), the risk of this form of stroke is highest in the 25%. In short, the survey would seem to suggest, to an abundant intake and regular this food. The debate about the eggs, however, remains open, given that, according to a recent study, consuming even one egg a day would do no harm – even if the research was not specifically directed to hemorrhagic stroke.

The most important result, according to the authors, however, concerns the benefits against the stroke of a healthy diet, and broad-based plant. “A higher consumption of fiber, fruits and vegetables,” he added Tammy Tong, “has been associated in a stringent manner with a lower risk of ischemic stroke, a result that conforms with the current european guidelines”. For this also, continues the expert, the entire population should increase the intake of these healthy foods in accordance with the international recommendations, if they're already doing.

READ more - “the More fruits and vegetables, foods ‘sustainable’, no to the diets of the wild, the new Guidelines for a healthy diet”
the fibers From fruit and vegetables, Paying attention to the fibers, then, to be able to introduce 10 more grams per day would be linked to a 23% reduction in risk of stroke, but only ischaemic stroke. In general, a pear of medium size, equal to about 160 grams, contains about 5 grams of fiber, while two slices of bread of wheat flour more than 6 grams. Talking about the amount the European Society of Cardiology (ESC) indicates to consume 30 to 45 grams per day. In addition, for every 200 grams of fruit and vegetables consumed daily, the risk of ischemic stroke is reduced to 13% - remembering that the recommended amount by the World Health Organization is at least 400 grams per day.

The researchers point out that the results are based on data obtained through a questionnaire and that only establishes an association between these foods and a greater or lesser risk of stroke, but that there is a cause and effect relationship. In any case, follow rules, such as those of eating more vegetables and fiber can do well not only against stroke, but for the overall health.

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