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.
D000328:Adult; D000368:Aged; D000428:Alcohol Drinking; D001794:Blood Pressure; D001835:Body Weight; D002561:Cerebrovascular Disorders / Q000097:blood / Q000178:diet therapy* / Q000503:physiopathology / Q000517:prevention & control; D003920:Diabetes Mellitus / Q000097:blood / Q000178:diet therapy / Q000188:drug therapy; D002149:Energy Intake; D005260:Female; D006801:Humans; D008055:Lipids / Q000097:blood; D008297:Male; D012306:Risk; D012907:Smoking
D008055:Lipids