Stroke Archive

A large study published online Aug. 29, 2021, by The New England Journal of Medicine found that people who used a salt substitute on their food had a lower risk of stroke, heart attack, and early death, compared with people who used regular salt.

For people over 60, aiming for a blood pressure target below 130/80 mm Hg may prevent more cardiovascular problems than aiming for the higher target suggested by some physicians. Some feared that the more intensive treatment required to reach the lower target might cause more adverse side effects (such as dizziness and falls) in older people. But side effects do not appear to differ among people taking intensive versus standard therapy.

It is possible to experience a stroke without symptoms. Addressing cardiovascular risk factors can help lower the risk.

Low-carbohydrate diets have been popular for many years, but due to the high amounts of saturated fat, doctors and nutritionists worry about possible increased risk of cardiovascular disease. A study comparing three diets found that eating a high-fat diet did not necessarily raise heart risk, but the types and quantities of food make a difference.

Evidence suggests that people who recover from COVID-19 have an increased risk for developing new health problems, including heart attacks, high blood pressure, diabetes, high cholesterol, muscle inflammation, blood clots that travel to the lungs, strokes from clots or hemorrhages, or psychosis. This is in addition to permanent damage that can result from having COVID, including damage to the lungs, heart, kidneys, brain, or other organs; and debilitating fatigue, difficulty thinking, and other symptoms that make it hard to function normally at work or at home.