24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
Fax: (361)578-5500
Regular Hours: M-Fri 8am - 5pm
Every 3rd Thurs of the Month - Extended Hours Until 7 pm

Nutrition
Resources
Basic InformationLatest News
Get Your '5 a Day' Fruits and Veggies to Live LongerMediterranean Diet Could Keep Aging Brains SharpSwitch to Plant-Based Diet Could Protect Older Women's BrainsAHA News: Lower Your Sodium, and Blood Pressure Will FollowDaily Coffee Tied to Lower Risk for Heart FailureAHA News: Avocados Are a Healthy Option Super Bowl Sunday – and Year-RoundMany U.S. Adults Aren't Getting Healthy Amounts of Fruits, VegetablesWhole Wheat Better for You Than White Bread, Study ConfirmsWhat's the Most Nutritious Way to Juice Your Vegetables?Pandemic May Be Affecting How Parents Feed Their KidsOmega-3s From Fish Might Curb Asthma in Kids, But Genes MatterAHA News: 5 Things Nutrition Experts Want You to Know About New Federal Dietary GuidelinesJust 2% of U.S. Teens Eat Recommended Amount of VeggiesHealthy Eating Could Delay Onset of Parkinson's DiseaseFried Food a Big Factor in Heart Disease, StrokeStrict Low-Carb Diets Could Push Type 2 Diabetes Into Remission, But Effect FadesClimate Change Is Spurring Malnutrition in Kids WorldwidePlant-Based Diet Brings Better 'Microbiome,' Healthier LifeAHA News: Trendy Microgreens Offer Flavor You Can Grow at HomeMediterranean Diet Could Help Stop Prostate Cancer's SpreadWhen Soda Tax Repealed, Soda Sales Rebound: StudyCan 2 Nutrients Lower Your Risk for Parkinson's?AHA News: Ring In the New Year With a 'Mocktail'New Dietary Guidelines for Americans Ignore Recommendations on Sugar, AlcoholWhich Seafood Has the Highest Amount of Microplastics?Could Going Vegetarian Lower Kids' Asthma Risk?1 in 7 Studies in Nutrition Journals Have Food Industry TiesAHA News: Teatime Can Be Good for Your HealthSugary Drinks' Effect on Hormones Could Spur Weight Gain: StudySocial Media Messages Can Lower People's Meat IntakeAHA News: The Best Foods for Brain HealthGet Rid of Red Meat to Help Your Heart: StudyMetabolites From Food Could Affect Your Stroke RiskAHA News: Eating Foods That Promote Inflammation May Worsen Heart FailureCocoa Might Give Your Brain a Boost: StudyAHA News: Teens' Ultra-Processed Diet Puts Their Hearts at RiskMediterranean Diet Cuts Women's Odds for DiabetesJunk Food, Booze Often Star in America's Hit MoviesVegan Diets Tied to Higher Bone Fracture RiskAHA News: Tackling Turkey Day: Strategies for a Healthy FeastAHA News: Inconsistent Mealtimes Linked to Heart RisksHot Discovery: Chili Peppers Might Extend Your LifeAHA News: Is Honey Healthy? How to Make Sure You Don't Get StungNearly 1 in 5 Americans Follows 'Special' DietTips for a Healthier Holiday SeasonDiet Drinks Don't Do Your Heart Any FavorsAHA News: Persimmons Pack Plenty of Nutritional PunchRestricting Promotions of Sweet Foods Cuts Sugar, Not Profits: StudyWhat Foods, Medicines Can Lower Your Colon Cancer Risk?Americans Are Cutting Back on Sugary Drinks
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Metabolites From Food Could Affect Your Stroke Risk

HealthDay News
by Steven Reinberg
Updated: Dec 3rd 2020

new article illustration

WEDNESDAY, Dec. 2, 2020 (HealthDay News) -- Levels of some small molecules called metabolites in the body may affect your risk of stroke, a new analysis suggests.

Metabolites come from the food people eat, and they cause chemical processes within the bodies and microbes. An analysis of previously published studies found that the levels of 10 of these are linked to the risk of stroke.

These include lipids, fatty acids, amino acids and carbohydrates. Levels of metabolites can change in response to factors such as disease, genetics or the environment and are indicators of overall health, the researchers noted.

"With stroke being a leading cause of death and serious long-term disability worldwide, researchers are looking for new ways to identify high-risk patients, determine the causes of stroke and develop prevention strategies," said researcher Dr. Dina Vojinovic, of Erasmus University Medical Center in Rotterdam, the Netherlands. "For our analysis, we examined a large series of metabolites to gain new insights into the metabolic changes that may happen leading up to a stroke."

For the study, Vojinovic's team looked at seven studies, which included nearly 39,000 people. In all, nearly 1,800 people suffered a stroke during the two to 10 years of follow-up.

In the study, published online Dec. 2 in the journal Neurology, the researchers found 10 metabolites were associated with the risk of stroke.

The amino acid histidine was the one most tied to lower stroke risk. Histidine comes from meat, eggs, dairy and grains. It is an essential amino acid that helps maintain life and was tied with a lower risk of stroke.

"Histidine can be converted to histamine, which has been shown to have a strong effect on the dilation of the blood vessels," Vojinovic explained in a journal news release. "It also functions as a neurotransmitter in the brain and has been shown in some studies to reduce blood pressure and inflammation, so this finding is not surprising."

With every one standard deviation increase in levels of histidine, people had a 10% lower risk of stroke, the researchers found.

They also found the high-density lipoprotein cholesterols, HDL and HDL2 -- the "good" cholesterols -- were linked with a lower risk of stroke.

Low-density lipoprotein cholesterol, or "bad" cholesterol, and triglycerides were tied with a higher risk of stroke.

The metabolite pyruvate, which is made when cells break down sugar, also increased the risk of stroke. With every one standard deviation increase in pyruvate, the risk for stroke rose 13%, the researchers found.

"Pyruvate is critical for supplying energy to a cell and has been shown in previous studies to decrease inflammation, while in contrast, to also increase a person's risk for cardiovascular disease, so more research is needed," Vojinovic said. "Our analysis provides new insights into how the risk of stroke may be affected on the molecular level."

More information

For more on stroke, see the American Stroke Association.




SOURCE: Neurology, press release, Dec. 2, 2020