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Dec 7, 2003 — (stroke) — — . , «» — , . 2000 283 000 . , — :
"Stroke accounted for about 1 of every 14 deaths in the United States in 2000. About 50 percent of these deaths occurred out of hospital. Total mention mortality — about 283,000." (Heart Disease and Stroke Statistics — 2003 Update, page 16, American Heart Association.)
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American Heart Association ( — American Stroke Association) :
"…A high level of total cholesterol in the blood (240 mg/dL or higher) is a major risk factor for heart disease, which raises your risk of stroke."
Stroke Risk Factors, American Heart Association
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British Medical Journal (BMJ)? : 14- , 43 732 40 75 , , . -------!
(abstract). :
Dietary fat intake and risk of stroke in male US healthcare professionals: 14 year prospective cohort study; Ka He, Anwar Merchant, et all BMJ 2003;327:777-782
Objective: To examine the association between intake of total fat, specific types of fat, and cholesterol and risk of stroke in men.
Design and setting: Health professional follow up study with 14 year follow up.
Participants: 43 732 men aged 40-75 years who were free from cardiovascular diseases and diabetes in 1986.
Main outcome measure: Relative risk of ischaemic and haemorrhagic stroke according to intake of total fat, cholesterol, and specific types of fat.
Results: During the 14 year follow up 725 cases of stroke occurred, including 455 ischaemic strokes, 125 haemorrhagic stokes, and 145 strokes of unknown type. After adjustment for age, smoking, and other potential confounders, no evidence was found that the amount or type of dietary fat affects the risk of developing ischaemic or haemorrhagic stroke. Comparing the highest fifth of intake with the lowest fifth, the multivariate relative risk of ischaemic stroke was 0.91 (95% confidence interval 0.65 to 1.28; P for trend = 0.77) for total fat, 1.20 (0.84 to 1.70; P = 0.47) for animal fat, 1.07 (0.77 to 1.47; P = 0.66) for vegetable fat, 1.16 (0.81 to 1.65; P = 0.59) for saturated fat, 0.91 (0.65 to 1.28; P = 0.83) for monounsaturated fat, 0.88 (0.64 to 1.21; P = 0.25) for polyunsaturated fat, 0.87 (0.62 to 1.22; P = 0.42) for trans unsaturated fat, and 1.02 (0.75 to 1.39; P = 0.99) for dietary cholesterol. Intakes of red meats, high fat dairy products, nuts, and eggs were also not appreciably related to risk of stroke.
Conclusions: These findings do not support associations between intake of total fat, cholesterol, or specific types of fat and risk of stroke in men.
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