Analysis of 1,430,141 people finds that high levels of cholesterol and LDL cholesterol reduces the risk of hemorrhagic stroke by a third

This study was published in Stroke 2013 Jul;44(7):1833-9

Study title and authors:
Cholesterol levels and risk of hemorrhagic stroke: a systematic review and meta-analysis.

Wang X, Dong Y, Qi X, Huang C, Hou L.
Department of Neurosurgery, Changzheng Hospital, Second Military Medical University, Shanghai, China.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23704101

The purpose of the study was to assess the relationship of cholesterol levels with the risk of hemorrhagic stroke. The study was an analysis of 23 previous studies and included 1,430,141 participants.

The study found:
(a) Those with the highest cholesterol had a 31% decreased risk of hemorrhagic stroke compared to those with the lowest cholesterol.
(b) Those with the highest levels of low density lipoprotein (LDL) cholesterol had a 38% decreased risk of hemorrhagic stroke compared to those with the lowest levels of low density lipoprotein (LDL) cholesterol.
(c) Every 1 mmol/L (38 mg/dL) increase in cholesterol levels decreased the risk of hemorrhagic stroke by 15%.
(d) Every 1 mmol/L (38 mg/dL) increase in low density lipoprotein (LDL) cholesterol levels decreased the risk of hemorrhagic stroke by 10%.

High levels of cholesterol and low-density lipoprotein (LDL) cholesterol are associated with a lower risk of hemorrhagic stroke.

Patients hospitalised with a stroke with low cholesterol have a 117% increased risk of death compared to patients with high cholesterol

This study was published in the Journals of Gerontology. Series A Biological Sciencies and Medical Sciencies 2004 Mar;59(3):293-7

Study title and authors:

Low cholesterol levels are associated with short-term mortality in older patients with ischemic stroke.

Zuliani G, Cherubini A, Atti AR, Blè A, Vavalle C, Di Todaro F, Benedetti C, Volpato S, Marinescu MG, Senin U, Fellin R.

2nd Department of Internal Medicine, University of Ferrara, Italy. gzuliani@hotmail.com

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15031316 

The study evaluated the association between cholesterol levels and 30-day death rates in 490 older patients admitted to hospital with ischemic stroke.

The study found that those with the lowest cholesterol levels, under 4.1 mmol/l (158 mg/dL), had a 117% increased risk of death compared with those with the highest cholesterol, over 5.2 mmol/l (201 mg/dL).

Linls to other studies:
Low cholesterol levels lead to a 20.2% increase in death rates in those who have had a stroke
High cholesterol levels are associated with a 22% DECREASE in stroke incidence
A direct association between falling cholesterol levels and mortality in men and women aged between 31 and 65 years old

Low cholesterol levels are associated with lung disease

This study was published in Circulation 2003 Mar 25;107(11):1514-9

Study title and authors:

Why are patients with chronic obstructive pulmonary disease at increased risk of cardiovascular diseases? The potential role of systemic inflammation in chronic obstructive pulmonary disease.

Sin DD, Man SF.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12654609

This study analysed the association of cholesterol levels with the severity of airflow obstruction in people with chronic obstructive pulmonary (lung) disease. The study included 6,629 people aged 50 or over.

Sin notes that air flow obstructions elevate the risk of ischemic heart diseases, strokes, and sudden cardiac deaths 2- to 3-fold.

The study found:
(a) People with no air flow obstruction had the highest cholesterol.
(b) People with the most severe air flow obstruction had the lowest cholesterol.

The results of the study show that low cholesterol is associated with a higher severity of chronic obstructive pulmonary disease which leads to a  2- to 3-fold increased risk of ischemic heart disease, stroke, and sudden cardiac death.

The adverse health effects of low cholesterol

This paper was published in Beijing Da Xue Xue Bao (Journal of Peking University) 2010 Oct 18;42(5):612-5

Study title and authors:
Primary and secondary hypocholesterolemia

Song JX, Ren JY, Chen H.
Department of Cardiology, Peking University People's Hospital, Beijing 100044, China.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20957025

In this review of the literature Song examines the influence of low cholesterol levels (hypocholesterolemia) on health.

He found:
(a) Low cholesterol levels are common in the population.
(b) Physicians pay little attention to the diseases, causes and consequences of low cholesterol in clinical practice.
(c) Low cholesterol levels can result in some adverse events, such as increased death rates, intracerebral hemorrhage, cancer, infection, adrenal failure, suicide and mental disorder.
(d) Despite the adverse health consequences of low cholesterol, physicians are increasingly prescribing cholesterol lowering treatments such as statin drugs.

With all the adverse health effects of low cholesterol Song concludes: "It's high time that physicians attached more importance to hypocholesterolemia."

Links to other studies:
Stroke patients with low cholesterol are more likely to die and have poor neurological outcomes
Low cholesterol levels lead to a 20.2% increase in death rates in those who have had a stroke
Low cholesterol and serious complications after an ischemic stroke

High cholesterol levels are associated with a better survival rate after having a stroke

Published in the BMJ 1997; 314 : 1584 (Published 31 May 1997)

Influence of cholesterol on survival after stroke: retrospective study
Alexander G Dyker, lecturer in stroke medicinea, Christopher J Weir, statisticiana, Kennedy R Lees, clinical director, Acute Stroke Unita
Acute Stroke Unit, University Department of Medicine and Therapeutics, Gardiner Institute, Western Infirmary, Glasgow G11 6NT

This study can be accessed at: http://www.bmj.com/content/314/7094/1584.abstract
 
This study, which involved 977 patients with acute stroke, took place in the acute stroke unit of an inner city general hospital, found that even after adjustment for known risk factors for stroke, higher serum cholesterol concentrations were associated with a better survival rate after stroke.
 
AMAZON UK Cholesterol Conspiracy
AMAZON USA The Cholesterol Conspiracy

Clofibrate more than doubles the risk of fatal stroke

Published in the Annals of Internal Medicine July 15, 1993 vol. 119 no. 2 136-145

Cholesterol Reduction and the Risk for Stroke in Men. A Meta-Analysis of Randomized, Controlled Trials
David Atkins, MD, MPH; Bruce M. Psaty, MD, PhD; Thomas D. Koepsell, MD, MPH; W. T. Longstreth, MD, MPH; and Eric B. Larson, MD, MPH
The Cardiovascular Health Research Unit and Department of Medicine, University of Washington and Harborview Medical Center, Seattle, Washington.

This study can be accessed at: http://www.annals.org/content/119/2/136.abstract
 
The author found that when lowering cholesterol through modified diets or medications there was a general tendency for it to increase the risk of fatal stroke, especically with the drug clofibrate, which more than doubled the risk of fatal stroke.

AMAZON UK What Doctors Don't Tell You: The Truth About the Dangers of Modern Medicine
AMAZON USA What Doctors Don't Tell You: The Truth About the Dangers of Modern Medicine

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Intake of animal products such as eggs, dairy products, and fish LOWERS the risk of stroke by 28%

This post includes a summary of a study published in the International Journal of Epidemiology Volume32, Issue4Pp. 536-543 and a recipe for chopped mushrooms, eggs and onion.

Study title and authors:
Intake of animal products and stroke mortality in the Hiroshima/Nagasaki Life Span Study

Books:

Catherine Sauvaget1, Jun Nagano1,2, Naomi Allen3, Eric J Grant1 and Valerie Beral3

1Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan.
2Institute of Health Science, Kyushu University, Fukuoka, Japan.
3Cancer Research UK Epidemiology Unit, Oxford University, Oxford, UK.

This study can be accessed at: http://ije.oxfordjournals.org/content/32/4/536.abstract
 
This study of 40,349 adults, with sixteen years of follow up, found that those who ate the most eggs, dairy products and fish had a 28% lower risk of stroke than those who ate the least.
 
The author concluded: "Intake of animal products such as eggs, dairy products, and fish may be protective against intracerebral haemorrhage"
 
More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall

Recipe of the day

Chopped Mushrooms, Eggs and Onion

Makes 6 to 8 servings.

Ingredients:

1 medium onion, finely diced

Food Mall: Eggs

1/4 cup lard

10-12 medium white mushrooms, finely chopped
12 hard boiled eggs, peeled and finely chopped
Freshly ground black pepper to taste

Instructions:
Saute the onion in the lard until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark.

Remove from heat and let cool.

Mix together with the eggs and pepper.

Chill until ready to serve.



A high consumption of animal fat and cholesterol is associated with a REDUCED risk of stroke death

This study was published in Stroke 2004;35:1531

Study title and authors:
Animal Protein, Animal Fat, and Cholesterol Intakes and Risk of Cerebral Infarction Mortality in the Adult Health Study Catherine Sauvaget, MD; Jun Nagano, MD; Mikiko Hayashi, BA Michiko Yamada, MD

From the Department of Epidemiology (C.S., J.N., M.H.), Radiation Effects Research Foundation, Hiroshima, Japan

This paper can be accessed at: http://stroke.ahajournals.org/cgi/content/short/35/7/1531

 

The purpose of the study was to examine the effect of a diet rich in animal protein, animal fat, and cholesterol on the risk of cerebral infarction stroke death.  The study included 3,731 men and women, aged 35 to 89 years, who were followed for 17 years.

The study found:
(a) Those who consumed the most animal protein had a 55% reduced risk of cerebral infarction stroke death compared to those who consumed the least animal protein.
(b) Those who consumed the most animal fat had a 66% reduced risk of cerebral infarction stroke death compared to those who consumed the least animal fat.
(c) Those who consumed the most saturated fat had a 42% reduced risk of cerebral infarction stroke death compared to those who consumed the least saturated fat.
(d) Those who consumed the most cholesterol had a 66% reduced risk of cerebral infarction stroke death compared to those who consumed the least cholesterol.

Sauvaget concludes: "A high consumption of animal fat and cholesterol was associated with a reduced risk of stroke death".