Study says cholesterol does not cause a stroke

There is a considerable amount of controversy surrounding the issue of the saturated fat, cholesterol and heart disease these days. Certainly it seems that cholesterol on their own is a poor predictor of heart disease.
And, to add to this confusing jumble, a new study published in the journal Annals of Neurology suggests that cholesterol has little or no causal role in the development of ischemic.
Conventional advice says that you one of the risk factors for ischemic stroke, high cholesterol levels (when the blood supply to the brain is blocked by the buildup of fatty deposits in the blood vessels).
14,000 men and women were followed by more than 30 years. Researchers analyzed the relationship between the levels of cholesterol and the risk of ischemic stroke. No found no relationship at all in women and any increased risk of stroke in men, less than high cholesterol 9.0 mmol/l (348 mg/dl) or more.
Levels of triglycerides and risk of stroke
Researchers also examined the relationship between the levels of triglycerides and risk of stroke, and discovered that when the risk of heart attack increased triglyceride levels was higher, too.
So, it seems stroke is more closely related to the triglycerides of cholesterol, but if higher levels really cause a stroke is still unknown.
Curiously, previous evidence has linked the triglycerides with increased risk of heart disease and stroke. The researchers concluded,

Download both lipids more benefits to reduce LDL-C only. Source

So, how can we reduce triglyceride levels?
Maintain a healthy weight.Be more active.Avoid high consumption of carbohydrates, especially the simple sugars. Limit the intake of alcohol.Quit smoking.
The Government guidelines recommend a diet low in fat and high in carbohydrates, but if you avoid consumption of carbohydrates high is beneficial for triglyceride levels, perhaps conventional nutrition boards require a renewal - what is your opinion?
Image source: Kurhan

Eating fish reduces the risk of stroke cerebral

Women consuming more than three servings of fish each week have a lower risk of stroke, says a new study.
Over a period of ten years, Swedish women eat many fish were less likely to suffer a stroke by 16%.
The American Heart Association (AHA) recommends eating fish at least twice a week, especially fatty fish - like salmon and mackerel - which are rich in fatty acids, heart-helping Omega-3 and low in harmful saturated fatty acids.
For the study, published in the American Journal of Clinical Nutrition, researchers examined nearly 35,000 women, aged 49 and 83, which were free of heart disease and cancer at the beginning of the study in 1997.
After 10 years, only 4% (1,680 women) of the study participants had a stroke. Women who ate more than three servings of fish each week were less likely to have a stroke than women less fish of 16%. A questionnaire was used to obtain information on the diet of women.
Researchers call this "not a small effect" and say that risk reduction is roughly equivalent to the benefits of statin drugs.
But experts warn that the fish can be dangerous for some people. Because pollutants and mercury in certain products of the sea - such as fish and red snapper - tiles pregnant women or nursing mothers should limit the consumption of seafood.
The AHA recommends that increased consumption of Omega-3 fatty acids with food, but for some people, including coronary artery disease, food may not be sufficient. These individuals should consult their physician to determine if extra help.
Image credit: foodmuse

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