Research Improving Stroke Recovery Chances

Do you want to reduce your chances of disability and loss of memory, in the event of a stroke? According to researchers, you should reduce your meat intake and take steps to increase your "good" cholesterol level.

According to a recent press release, people with high levels of homocysteine, an amino acid acquired mostly from eating meat, and people with lower levels of high density lipoproteins (HDL), also known as good cholesterol, have a higher chance of poor cognitive function and greater disability after a stroke. This research was published in the November 27, 2007 issue of the American Academy of Neurology's medical journal, Neurology.

The author of the study is American Academy of Neurology member George C. Newman, MD, PhD, with the Albert Einstein Health Care Network in Philadelphia, PA. According to Newman, "These findings sow metabolic stress plays a significan role in stroke recovery."

During the researchers' study, a number of factors were identified that medical practitioners could use to predict your disability and memory problems after a stroke. These include: advanced age, patient race other than Caucasian, a recurrence of stroke, patients with diabetes, an occurance of stroke in the left hemisphere of the brain, along with the previously mentioned lower levels of high density lipoproteins and higher levels of homocysteine.

The immediate implication of these findings, is that people should reduce their meat intake, in order to reduce their homocystein levels, and should consult with their doctors to determine what combination of diet changes, exercise, and drug therapy will work best to increase their levels of good cholesterol. There has been a direct link shown between being overweight and occurrence of diabetes.