Tips For High Blood Pressure Stroke: Dietary Intervention

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Tips For High Blood Pressure Stroke: Dietary Intervention

 

 

Cardiologists once thought the narrowing of arteries from plaque

buildup triggered strokes and heart attacks by leading to heart rhythm

disturbances.

But its now widely accepted that a blood clot is the immediate cause of

80 to 90 percent of heart attacks as well as strokes. Several factors,

strongly affected by diet, are critical to whether or not you form

clots.

 

One is how prone your platelets-the smallest of blood cells-are to

aggregate or clump together, enabling them to form clots and better

cling to vessel walls.

Another factor: blood fibrinogen, a protein that is a raw material for

clot formation. High circulating levels of fibrinogen are prime

predictors of heart disease and stroke.

 

When arteries in the heart become clogged, this leads to a heart

attack.

 

If arteries that lead to the brain become plugged, this results in a

stroke.

 

Stroke-

Stroke is the third leading cause of death when considered separately

from other types of cardiovascular disease, accounting for about one

out of every 14.5 deaths in the U.S., according to the American Heart

Association.

 

About three-fourths of stroke victims are over the age of 65, but a

person can have a stroke at any age. Although stroke seems to

affect as many men as women, more women die of a stroke than men in all age

groups.

 

What is a stroke?

A stroke, also known as a cerebrovascular accident, is the death of

brain tissue caused from a lack of blood flow and insufficient oxygen

to the brain.

 

The brain receives about 25 percent of the body's oxygen supply from a

continuous blood flow through two main arteries, the carotid arteries (that

come up through both sides of the front of the

neck) and the basilar artery (which forms at the base of the skull from

the vertebrae arteries).

 

Strokes (like heart attacks) can often result from a blockage in a

blood vessel that reduces or cuts off oxygen supply to the cells,

resulting in the death of the tissue.

 

It only takes a short period of time without oxygen to cause damage to

the brain.

 

There are 2 main classifications of strokes:

 

Ischemic-

The blood supply is cut off to part of the brain, either due

to atherosclerosis or a blood clot.

Infections, inflammation or certain *medications* can all contribute to

ischemic strokes.

These strokes are the most common type, causing about 80 percent of all

stroke cases.

 

Hemorrhagic -

These strokes comprise the remaining 20 percent of cases.

Hemorrhagic strokes are caused from a ruptured blood vessel, preventing

normal blood flow and causing bleeding into an area of the brain.

 

They can be the result of hypertension, which causes excessive pressure

on the arterial walls that may already be damaged by arteriosclerosis.

A ruptured aneurysm (the rupture of a weakened area in the blood

vessel wall), can also cause a hemorrhagic stroke.

 

What can I do to prevent a stroke?

 

Focus on your diet - The diets outlined for high blood pressure and

heart disease are useful in preventing strokes as well.

 

Fats-Blood Clot Villain

-Go easy on fat if you want to keep your blood clear of clots.

Unquestionably, a high fat diet does bad things for your blood, beyond

boosting your blood cholesterol. Too much fat can also buck up the

bloods tendency to coagulate and form dangerous clots.

 

A recent study at south Jutland University in Denmark found that high

amounts of both saturated and omega-6 type vegetable fats such as

polyunsaturated refined corn, soybean and cottonseed oils, promoted

clot forming fibrinogen.

 

Nutritional supplements and strokes

 

Calcium and magnesium-

Magnesium is a major mineral component in our bodies! It is absolutely

essential for life and is required for every biological process,

including the electrical stability of cells in the heart, the

maintenance of membrane integrity, muscle contraction, nerve

conduction, and the regulation of vascular tone-all of which

have direct bearing on the health of the heart muscle!

 

Sheldon Hendler, M.D.,Ph.D., holds to this position, and also

believes that the resulting *magnesium-calcium* imbalance may also be

the main obstacle to overcome in helping the heart to heal after a

stroke or heart attack.

 

One of magnesium's most important roles is that of helping the

muscles to RELAX. When calcium flows into muscle tissue cells or blood

vessels, the muscle CONTRACTS.When calcium leaves and magnesium replaces it,

the muscle RELAXES!

These functions are no doubt related to the association of magnesium

deficiency with the occurance of heart and blood vessel spasms, tremors

and convulsions.

 

Once calcium has the UPPER HAND, it is all the more difficult for

magnesium to promote the nucleic acid and protein synthesis necessary

for the mending process in the heart muscle.

 

Dr. Hendler says, " We do know that magnesium *deficiency* predisposes

humans to potentially FATAL disruptions of normal cardiac rhythm

(cardiac dysrhythmia). Investigators have successfully treated

ventricular dysrhythmias with Magnesium.

 

These disorders had NOT been improved by conventional DRUG therapy! "

 

Calcium is crucial for the heart muscle to work properly,

however, if too *MANY* calcium IONS enter the heart cells-because magnesium

is in 'short supply, then the effect can be disruptive...including

TOXIC, Killing forms of oxygen! Some researchers suggest that this may be

the very root of heart-tissue DEATH, and thus, of myocardial infarction.

 

Researchers examined the composition of artery plaque in 20

cadavers.

Half of lesions were ruptured at the time of death. " The results

demonstrated that in a typical lesion, the presence

of *calcified* plaque was much more prevalent.

 

Pharmaceutical drugs have been formulated that seek to reduce amounts of

plaque that contain calcium deposits (channel blockers).

 

Fatty plaque is typically more dangerous than calcium-containing plaque

because it is more likely to *rupture* and lead to formation of blood clots

(thrombosis), which may cause strokes.

 

Magnesium--along with potassium, sodium and calcium appears to

affect the muscle *tone* of the blood vessels, which may explain why

magnesium supplementation has been shown to help control cardiovascular

disease and strokes.

In adults, insufficient magnesium may be accompanied by a loss of

sensation in the extremities and if severe, --essential tremors,

convulsions, muscle contractions, confusion, delirium,

and behavioural disturbances.

 

Food Sources:

Magnesium is widely distributed in foods. These foods with the

highest magnesium content include seafoods (alaskan salmon, sardines),

almonds, blackstrap molasses, non-gmo soybeans and other beans, sesame

seeds, and wheat germ.

 

Red and black grapes and wine are also excellent sources.

Magnesium is also present in whole grains such as oatmeal (original).

amaranth and brown rice. Dark leafy greens, spinach, kale and green

beans are also good sources.

 

Potassium-

is essential for maintaining the *fluid* balance in our cells, and is

required for the enzymatic reactions taking place within them.

 

Potassium is used to convert Glucose into Glycogen for storage and

later release. It is also used for nerve transmission, muscle

contraction, hormone secretion and other functions.

 

If a person already has a touch of heart disease, low potassium can

worsen the picture! In the body potassium must exist in balance with

sodium. Although sodium may be an important dietary determinant of blood

pressure, variations in the potassium to sodium ratio in the diet

affect blood pressure under certain circumstances.

 

So when considering potassium levels, we must consider sodium levels

as well and watch out for high sodium foods, including canned goods,

luncheon meats, sausages, and frozen foods.

 

The results of a study done by Harvard researchers suggest that

middle-aged men who eat diets high in potassium have a reduced risk of

stroke.

 

The researchers looked at the impact of dietary potassium and other

nutrients on the risk of stroke among 43 738 US men, aged from 40 to

75. The men, who had never been diagnosed with cardiovascular diseases or

diabetes, completed a food questionnaire in 1986.

 

During 8 years of follow-up, there were 328 strokes.

Analysis of the results showed that men in the top fifth of potassium

intake were 38 per cent less likely to have a stroke than those in the

bottom fifth intake.

Intakes of cereal fiber and magnesium, but not calcium or sodium also

reduced the risk of stroke.Use of potassium supplements also reduced the

risk of stroke.

 

The authors concluded that the results were " consistent with the

hypothesis that diets rich in potassium, magnesium, and organic cereal

fiber reduce the risk of stroke, particularly among hypertensive men. "

Circulation 1998; Sep 22, 98:12, 1198-204

 

Food Sources: Potassium is found in a wide range of foods.

Cold-water fish, Legumes, fruits, vegetables,and organic whole grains

are respectable sources. Organic potatoes and bananas are known for

their high potassium content.

 

Bear in mind also, that potassium is lost in cooking, although

the amount of potassium lost varies according to the cooking method

used. A boiled potato may have lost up to 50 percent of its original

potassium content. A steamed or baked potato, only 3 to 6 percent.

 

Selenium

Selenium is the principal mineral anti-oxidant and free radical

deactivator. It combines with glutathione and Vitamin E to form

gluathione peroxidase, the body's free radical controller. Other

factors include zinc and manganese

Studies on animals show that selenium reduces high blood pressure and,

when combined with Vitamin E, reduces strokes and angina pectoris as

well.

 

Prevention of blood clots.

It appears that selenium increases the beneficial prostaglandins (a

regulatory factor in the coagulation of the blood) and decreases the

formation of harmful prostaglandins.

 

Low selenium levels are associated with ECG abnormalities indicative of

heart problems and strokes.

The enzyme glutathione peroxidase requires both selenium and Vitamin E

to function. The most efficient ratio is 100mcg Vitamin E to 25mcg

Selenium . (Selenium is 50-100 times more powerful than Vitamin E.)

 

Sources of Selenium

Good sources include cold water fish, brazil nuts and organic eggs.

Whole grains (organic) and brown rice may also contain significant

proportions, but levels vary, depending on the soil content of the area

in which they are grown. selenium is also lost in processing. Brown

rice has fifteen times higher levels than white rice and wholemeal organic

bread has

twice the levels of white bread.

 

Chromium

is an essential nutrient involved in the regulation of carbohydrate and

*lipid* metabolism.

Normal dietary intake of chromium in humans and farm animals is often

suboptimal. In addition to its effects on glucose, insulin, and lipid

metabolism, chromium has been reported to increase lean body mass

and decrease percentage body fat, which may lead to weight loss in

humans.

The effects of chromium on body composition are controversial but are

supported by animal studies, which increase their validity.

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Olive oil fights clots

 

In addition to everything else it does, olive oil retards the

stickiness of blood platelets, which may help account for olive oil's

artery protecting powers.

 

British researchers at the Royal free Hospital and school of medicine

in London had volunteers take three fourths of a table spoon of olive

oil twice a day for eight weeks in addition to their regular diet.

 

Their platelet clumping scores took a dive.

The scientists found that platelet membranes contained more oleic acid

(the dominant essential fatty acid in olive oil) and less arachidonic

fatty acids (from animal proteins) which encourage blood platelet

stickiness.

 

The olive oil fed blood platelets also released less thromboxane A2, a

substance that commands platelets to cling together.

 

All told, olive oil benefits platelet function, the researchers

concluded, saying it is yet one more explanation of why population that

depend heavily on olive oil- in the Mediterranean area have less heart

disease.

 

Vegetables are Clot Busters

 

To discourage unwanted blood clots, eat fruits and vegetables high in

vitamin C and fiber The most prodigious eaters of fruits and vegetables

have the most energetic clot dissolving systems, according to a recent

Swedish study of 280 middle aged adults.

 

Further, the lowest levels of clot promoting fibrinogen, belong to

vegetarians, especially vegans who eat no animal products at all including

Dairy.

The probable reason is that compounds in fruits and vegetables lower

fibrinogen, while animal fat and cholesterol push it up. vegetarians

also have lower blood viscosity than meat eaters: lower viscosity is

linked to lower blood pressure and stroke potential.

 

Red Wines' Wondrous Anti-Coagulant- A little red wine can thin your

blood, retarding clots.It both depressed platelet clumping and boosted

HDL (good) cholesterol.

Cornell university scientists believe that wine's main anti clotting

agent is reservatrol, a chemical in grape skins.

 

 

 

Hot Chili Peppers are clot busters.

 

Evidence for this comes from Thailand, where citizens eat capsaicum

chili peppers as a seasoning and as an appetizer, infuisng their blood

with chili pepper conpounds several times a day.

Thai reearchers reason that this may be the primary reason

thromboembolisms -life threatening blood clots- are rare among Thais.

 

For a clot blocker and buster, you can't beat fish-

high in marvelous omega-3 fatty acids. Most scientists attribute

fish's heart protecting powers primarily to the oil's remarkable

effects on blood coagulation.

Studies consistently show that fatty fish regulate how the blood flows

and clots.

 

Paul Nestel, chief of Human Nutrition at the Commonwealth Scientific &

Industrial Research Organization in Australia, and his colleagues have

found that eating about five ounces of Alaskan salmon or sardines a day

lowered hazardous fibrinogen an average 16 percent.

 

Interestingly in the same study, fish oil *capsules* did not affect

blood clotting factors. One explanation says Dr Nestel, is that fish

have other compounds besides fat that benefit anti-clotting factors.

Eating fatty fish literally changes the shape of blood platelets so

they can't *lock* together to form unwanted blood clots.

 

Garlic and Onions: Ancient Clot fighters

 

Its an ancient truth: garlic and onions are strong medicines against

unwanted blood clots. An early Egyptian papyrus called onions a tonic

for the blood. Early American doctors prescribed onions as " blood

purifiers " . French farmers feed horses garlic and onions to dissolve

clots in their legs. The Russians claim vodka spiked with garlic improves

circulation. It's no longer unsubstantiated folklore.

 

Garlic and onions are full of potent clot-fighting compounds and

powers.

 

Eric Block, Ph. D. head of the chemistry department at the State

University of New York at Albany, isolated a garlic compound named

ajoene (after ajo, the Spanish word for garlic) that has

anti-thrombotic activity, equal to or exceeding that of aspirin, a

well-recognized blood clot inhibitor.

 

One of your greatest weapons-if not your primary one-against heart

attack and stroke is good foods.

 

Trans fats do double harm. "

Explicating the relationships between types of fat and risk of strokes

and heart disease has been the basis of Hu's recent work.

 

" We did the nut study to prove our point.

 

Many people avoid nuts because they're high in fats--up to 80% of the

energy in a nut comes from its monounsaturated fat content.

Therefore, many people assumed that eating nuts would increase risk

of strokes and heart disease.

But, because nuts contain primarily 'unsaturated' fats, eating nuts

substantially reduces risk of heart disease. "

 

Next, Hu and his colleagues turned to eggs: " Eggs have been

perceived as unhealthy food for many years because of their high

cholesterol content.

People have assumed that egg consumption would lead to increased

risk of heart disease. "

 

Hu was not surprised by the results of the study.

" Moderate egg consumption, which we defined as one egg per day, is

not associated with increased risk of heart disease.

 

These results are consistent with data from previous metabolic studies

regarding cholesterol levels in the bloodstream, " he said.

" The slight adverse effect of an egg's cholesterol content is

balanced by the beneficial contents of its other nutrients, Hu said. "

 

Saturated fats (found in red meats and dairy foods) and trans-

unsaturated fat (margarines, packaged and canned goods, cookies,

crackers, bread and fast foods) increase the risk of stroke and CHD.

A relatively higher intake of monounsaturated fat ( in extra-

virgin olive oil) actually *reduces* risk.

 

The study is reported in this week's " New England Journal of Medicine " .

 

" Results from previous studies have been mixed regarding a possible

association between fats and risk of strokes and CHD.

This has probably occurred because some studies have been small and

did not take into account various types of fat.

 

Because numerous metabolic studies have strongly suggested different

fats act in different ways to affect blood lipid levels, we were

very interested in examining the impact of different types of fat, "

comments Frank Hu, MD, PhD, lead author on the study

and a research fellow at the Harvard School of Public Health.

 

" In this large prospective study of nurses, which included over 900

cases of heart disease, we enhanced our ability to examine the

strength of the associations between fat and stroke/heart disease risk

by obtaining repeated measurements of fat intake, " continues Dr. Hu.

 

The study finds that trans fats are associated with the highest

relative risk of stroke and CHD, *twice that* associated with the same

intake of energy from carbohydrates.

 

This large effect is probably explained, say the researchers, not

only by the impact of trans fat on blood lipid levels but its

interference with essential fatty-acid metabolism and ability to

*elevate* " triglyceride " levels.

 

The authors point out that the high refined carbohydrate diets

recommended by some heart disease prevention programs,

which are intended to lower LDL levels,

also lower the " good " HDL levels as well.

 

Consequently, an alternative strategy -

changing the composition of fats in the diet with the dual aims of

lowering LDL and raising HDL levels -- may be a better way to lower

coronary heart disease risk.

 

Frank Hu, research associate in the Department of Nutrition, has

been receiving a lot of attention lately from the popular media. The

reason for this attention is that he has been lead author of a

number of studies that have produced good news about a popular and

necessary activity: eating.

 

Specifically, his work has examined the relationship between diet,

stroke,and heart disease.

 

In November, 1998, Hu reported in the British Medical Journal that

eating nuts reduced the risk of strokes in women.

In April, his paper in the Journal of the American Medical Society

showed that there was no link between moderate egg consumption, stroke and

heart disease.

 

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Lead author, Alberto Ascherio, said " Strokes and CHD kills

500,000 Americans each year.

 

According to our estimations, if trans fats were replaced by

monounsaturated oils, we would expect to see at least 30,000 fewer

persons die prematurely from strokes/CHD each year. "

Trans fatty acids are found in most margarines (including Benecol and

Take Control),

in many commercially baked goods, snacks and canned foods as well as

the fats used for deep-frying in many restaurants.

 

Under current guidelines, a consumer who is trying to be heart-

healthy might choose a product that is labeled as being low in

cholesterol and saturated fat, but which is extremely high in harmful

" trans- fats " .

 

The researchers reviewed more than 25 metabolic and epidemiological

studies. The metabolic studies showed that trans-fats have a

two-pronged harmful effect on blood cholesterol levels:

trans fats increase " low-density " lipoprotein cholesterol (LDL-- " bad

cholesterol " ) and

decrease " high-density " lipoprotein cholesterol (HDL-- " good cholesterol " ).

 

Epidemiological studies have tracked people's eating habits and

examined occurrence of strokes/CHD later in their lives.

These studies found a definite correlation between consumption of trans fats

and CHD that was higher than expected from the results of the metabolic

studies.

 

" Although We don't fully understand all of the ways that trans fats

increase risk of stroke and CHD, " said Ascherio, " it seems clear that they

do greatly increase our risk. "

 

Ascherio and colleagues urge the food industry to replace the

partially hydrogenated fats used in foods and in food preparation

with non-hydrogenated oils:

" Such a change would substantially reduce the risk of stroke and

coronary heart disease at a modest cost. "

 

Alberto Ascherio is an associate professor of nutrition and

epidemiology at the Harvard School of Public Health.

Study shows how different types of dietary fats affect stroke and

coronary heart disease risk. Harvard School of Public Health PRESS

RELEASE For immediate release: November 18, 1997.

 

The Nurses' Health Study is an on-going prospective study of women,

age 30-55 at enrollment in 1976. The study is directed by Frank

Speizer, MD, Brigham and Women's Hospital and Harvard Medical

School. Subjects were subsequently followed every two years

answering questionnaires concerning their diet, lifestyle and health.