Nutrition Publication

Supplement of workshop series: Nutrition and Stroke

Editor(s): P. Guesry, M. Hennerici, G. Sitzer. supplement

Related Articles

Clinical Classification and Manifestations of Stroke

Author(s): J. Bogousslavsky

Stroke is a focal neurologic deficit of acute onset of presumed vascular origin.This definition implies a clinical event, with a focal dysfunction of the central nervoussystem (CNS), which is likely to be secondary to a disease involving the vesselsand circulation. Stroke can be ischemic or hemorrhagic.

Pathophysiology of Ischemic Stroke

Author(s): K-A. Hossmann

The high sensitivity of the brain to a reduction of blood flow is due to the factthat the brain covers its energy demands almost exclusively by oxidation of glucose.A decline of blood oxygen supply below the critical threshold of mitochondrialrespiration causes stimulation of anaerobic glycolysis, the energy yield of which,however, is minor as compared to oxidative phosphorylation.

Risk Factors for Stroke

Author(s): P.A. Wolf

Stroke is the third leading cause of death in the United States and the major causeof adult neurological disability. In 1991, approximately 500,000 Americans had astroke and more than 142,000 died from stroke.

Diagnostic Procedures for The Selection of Patients at Risk for Stroke

Author(s): M. Hennerici

The third leading course of death after heart disease and cancer in industrializedcountries is stroke. In Germany, it is estimated that more than 240,000 patients suffera first stroke each year.

Lipids in the Prevention of Stroke

Author(s): G. Crozier, M. Turini

Stroke is defined as a clinical syndrome of neurological disabilities due to destructionof brain tissue caused by blockage of a cerebral artery. This blockage can bedue to thrombosis or embolism, stenosis by atherosclerotic plaque, or to hemorrhagefrom a ruptured artery (1-4).

Dietetic Prevention of Arteriosclerosi

Author(s): A.W. Kornhuber

Arteriosclerosis is the most common of the chronic pathologic alterations of arterialblood vessels. The term has been used since the time of Lobstein (1) to denotesclerosis of the arterial wall.

Antioxidants and Atherosclerosis

Author(s): H.B. Stahelin

Cardiovascular disease and stroke resulting from atherosclerosis are the leadingcauses of death in all countries where life expectancy is high. The incidence ofatherosclerosis-associated diseases is strongly correlated with age, age being the mostsignificant risk factor.

Hypertension And Sodium Intake

Author(s): Diederick E. Grobbee

The Chinese "yellow" emperor was the first to report that high salt intake makesthe pulse hard (1). Subsequently, in particular in the second half of this century,numerous studies have examined the dietary sodium intake in relation to hypertension.

Therapeutic Approaches to the Treatment of Acute Ischemic Stroke

Author(s): M.D. Ginsberg

The traditional therapeutic goals in the treatment of acute ischemic stroke havebeen confined to stabilization of the general medical state, prevention of systemicmedical complications, and efforts to prevent acute recurrence or progression ofstroke (1).

The Stroke-Prone Spontaneously Hypertensive Rat and Its Role in the Genetic Dissection of Cardiovascular Disease

Author(s): N. Hiibner, Y-A. Lee, R. Kreutz, K. Lindpaintner, D. Ganten

The spectrum of heritable disease extends over a wide range from simple Mendeliantraits to very complex genetically determined disorders. In simple Mendeliantraits, the inheritance pattern follows straightforward rules and, in many cases, particularlyin those that are linked to sex chromosomes, the phenotype of the offspringis readily predictable.

Genetic Variation of Sodium Sensitivity

Author(s): Y. Yamori, Y. Nara, K. Ikeda, S. Mizushima, C. Matsumoto, T. Mashimo, T. Tamada, J.P. Mtabaji, E. Moriguchi, Y. Moriguchi

We have studied genetic variation in salt sensitivity in our animal models, thespontaneously hypertensive rat (SHR) (1,2), and particularly the salt-sensitive substrain,stroke-prone SHR (SHRSP) (3,4).

Potassium and Calcium Intake in Stroke Prevention: A Role for the Food Industry in the Prevention of Cerebrovascular and Cardiovascular Diseases

Author(s): K. Omstein

The single most important risk factor for stroke is hypertension (1). Therefore,nutritional factors that reduce hypertension are also beneficial in stroke prevention.

Antioxidants in Ischemic Stroke

Author(s): A. Malnoe

Stroke is the third most common cause of death in Western countries and themost important cause of adult disability (1). In spite of massive efforts to reducethe risk of death or disability and to improve outcome in stroke patients, there isstill no effective drug treatment (1-5).

Nutrition Support in the Stroke Patient

Author(s): A.G. Feller, M.E. Alva, S.P. Richer

Stroke is a leading cause of disability in the elderly and a significant cause ofdisability in younger people as well. Nearly 3 million Americans have some degreeof impairment from strokes, at an estimated annual economic impact of 30 billionU.S. dollars (1).