Posted on 23 July 2012 - 01:27pm
ATHEROSCLEROSIS – the principal cause of stroke – is responsible for about 50% of all causes of death.
Raised blood pressure is another major cause of cardiovascular disease, which is responsible for more than 60% of stroke cases.
Factors which can raise hypertension rates include elevated stress and low socioeconomic status, which tends to diminish access, utilisation, and quality of health care.
According to Lynch et al (2001), knowing the risk factor profiles can help predict stroke outcomes.
Its metabolic risk factors include high body mass index, being overweight or obese, family history of strokes, abnormal blood fats, diabetes, blood pressure with readings of more than 140/90mmHg (systolic/diastolic) and chronic inflammation, among others.
Lifestyle factors include smoking, lack of exercise, high salt intake, and alcohol consumption.
In older hypertensive patients, a higher blood pressure surge in the morning is associated with increased stroke risk.
Four clinical features – namely prior stroke, advancing age, hypertension, and diabetes – are consistent independent risk factors for stroke in atrial fibrillation patients.
However, in about 30% of cases the cause of stroke remains unclear.
Stroke survivors today have the option of using complementary therapy to help cope with the debilitating consequences of this disease. The therapy includes:
Dietary recommendations
Dietary salt restriction is essential in the prevention and treatment of hypertension.
Monosodium glutamate (MSG) in food may cause significant increase in systolic blood pressure.
But dietary potassium lowers the risk of hypertension and stroke by neutralising the hypotensive effects of salt. Sengkuang, ubi kayu leaf, and tomato are some of the richest sources of potassium.
Cruciferous vegetables, green leafy vegetables, citrus fruit seem to contribute most to the protective effects associated with lower ischemic stroke risk.
The latest study suggests that having more than six servings per day of these fresh vegetables may reduce stroke risk by 69%.
Fish rich in EPA/DHA fats lowers risk of stroke and three servings of fish per week may lower risk by 6%.
Unprocessed whole grains rich in fibre also reduces incidence of stroke.
Contrary to popular belief, extra virgin coconut oil containing medium-chain triglycerides (MCTs) can reduce risk of vascular disease.
MCTs promote weight loss because they have a lower calorie content than other long-chain fats, are minimally stored as fat in the body, contribute to thermogenesis (enhanced metabolism), thus burning more stored calories, and suppress appetite, especially if consumed at the beginning of a meal.
Leptin (a hormone which promotes early satiety) secretion by fat cells can be triggered by adequate MCTs.
Soy products (protein isolate, soy milk, tofu, tempeh, and soy bean sprouts) contain isoflavones, which can inhibit artery cell adhesion, alter growth factors activity and inhibit cell proliferation involved in arterial lesion formation.
Cocoa is also known to lower blood pressure as it is rich in flavanols and magnesium, which is a strong anti-hypertension mineral.
It is able to reverse the effects of endothelial dysfunction by improving the dilation of blood vessels and reducing the tendency of blood clot formation. It improves blood flow, and reduces ‘bad’ cholesterol oxidation.
Foods to cut back or avoid
Meat from farmed animals (livestock or fish) tends to have higher percentage of the fragile omega-6 polyunsaturated (n-6) fats, which are pro-inflammatory and raises risk of stroke. Corn oil, sunflower, safflower oil, or even soy oil are rich in these n-6 fats.
Research by Johnson et al (2007) showed that fruit sugar (fructose) is linked to the present epidemic of hypertension, obesity and the metabolic syndrome.
Fructose (from corn syrup) is found in most soft drinks too. So choose only low-fructose fruits in season such as lemon, mangosteen, guava, pomegranate, kiwi and berries.
Mangosteen can lower inflammation and fat accumulation, whereas guava improves insulin hormone levels since it lowers blood glucose.
Reduce intake of red meat, organ meat, eel, and cashewnut since these are rich in oxidising iron.
In men over 40 years, there is strong link between serum ferritin (stored iron) and the risk factors for systolic and diastolic blood pressures, besides ischemic heart disease.
Lifestyle modifications
Lack of exercise has been identified as an independent risk factor for ischemic stroke and in a multiracial stroke population.
Regular tai chi exercise is known to lower blood pressure. Transcendental meditation and stress reduction programme(s) can reduce production of the stress hormone, cortisol, by a fifth.
Besides damaging the liver, regular alcohol intake raises stroke risk. Heavy drinking is also linked to increased risk of sudden death.
Cigarette smoking generates excessive free radicals which can damage arterial wall and promote oxidation of fats and cholesterol.
The incidence of being overweight or obese is seven times higher in people with short sleep duration than those with an average sleep duration of between six and eight hours per night.
Nutritional therapy
Nutraceuticals commonly used as adjunct therapy for stroke patients include folate, potassium citrate, magnesium citrate, niacin, L-arginine, vitamin C, Hawthorne, OPC, Ginkgo biloba extracts, pyridoxine, and cobalamin.
Though natural, this therapy should be administered by a MOH-licensed therapist.
http://www.thesundaily.my/news/443621
