2005 年以来、脳卒中の発生率は世界的に 50% 増加しており、4 人に 1 人が一生のうちに脳卒中を経験すると予想されています。 National Stroke Awareness Month が始まると、専門家は食事やライフスタイルなどの修正可能な危険因子が脳卒中予防に果たす役割を強調します。 遺伝と年齢は修正不可能な要素ですが、脳卒中の 80% は食事とライフスタイルを変えることで予防できます。 世界中で肥満が増加し、食生活が貧弱になっているため、地中海食などのより健康的な食事を採用し、加工食品を避けることで、脳卒中のリスクを大幅に減らすことができます. CDC は、禁煙、アルコール摂取の制限、定期的な運動、血圧と血糖値のモニタリングも推奨しています。
脳卒中の発生率は 2005 年以来 50% 上昇しており、食事とライフスタイルが重要な役割を果たしています。 より健康的な習慣を採用することで、脳卒中の 80% を防ぐことができ、全米脳卒中啓発月間の重要性が強調されています。
世界保健機関によると、2005 年以来、脳卒中の可能性は世界中で 50% 増加しており、世界脳卒中機関による別のレポートによると、毎年 1,200 万件以上の「新しい」脳卒中が発生しています。 全体として、データは、世界の約 4 人に 1 人が一生の間に脳卒中を起こすと予想されることを示唆しています。
これらは、5 月 1 日に始まった全米脳卒中啓発月間を迎えるにあたり、考慮すべき深刻な統計です。
脳卒中の増加の背後にあるものは何ですか?
脳卒中 – 脳への血流の遮断 – は、さまざまな要因によって引き起こされる可能性があり、誰もが脳卒中の素因となる可能性のある独自の特定のリスク要因を持っていると、インターベンショナル神経科医であり医学者である May Nour 医学博士は述べています。のディレクター[{” attribute=””>UCLA Arline and Henry Gluck Stroke Rescue Program.
“In general, there are ‘modifiable’ risk factors and ‘non-modifiable’ risk factors. For example, genetics would be a non-modifiable risk factor. Some people are born with genes that have a higher predisposition to strokes, and for them it’s inherited,” Dr. Nour said.
That said, the vast majority of strokes are preventable with diet and other lifestyle changes. “These are the modifiable risk factors that can be customized to reduce a person’s risk,” Dr. Nour said. “Eighty percent of strokes are preventable,”
Reducing stroke risks
While age remains the most critical risk factor for stroke, diet also can play a significant role. “The incidence of obesity is increasing around the world, and the quality of our diets is decreasing,” says Dana Hunnes, PhD, adjunct assistant professor of community health sciences at the UCLA Fielding School of Public Health and a clinical dietitian at Ronald Reagan UCLA Medical Center.
She attributes the rise in stroke risks globally to the same factors that contribute to the global obesity crisis. “People are eating more processed foods. This is a global phenomenon,” Dr. Hunnes said.
Credit: UCLA Health
But unlike genes and age, diet is a modifiable risk factor. “There are many things that can potentially increase one’s risk for a stroke. A diet that is high in animal proteins or one that includes foods that are highly inflammatory increase stroke risk,” Dr. Hunnes said.
Altering our diets can go a long way toward reducing risk, said Kayla Kilani, a nurse manager with the UCLA Health Mobile Stroke Unit. “We want to stay away from overdoing the obvious things that can put us at high risk for a stroke, such as fast foods and sugar-filled snacks,” Kilani said. “I tell people to shop around the perimeter of the grocery store; that is where you tend to find the healthier items versus the processed foods that are in the center aisles and frozen food sections.”
Dr. Hunnes added that there are specific diets that are recommended to decrease stroke risks. “We know that the Mediterranean diet is probably one of the best diets out there for reducing risk of disease. Eating a diet that is rich in fresh vegetables and fruits and whole grains is one of the best things you can do to help reduce the risk of stroke,” Dr. Hunnes said.
In addition to eating a healthy diet, the Centers for Disease Control and Prevention recommends additional steps to reduce stroke risks:
- Don’t smoke (or stop if you do)
- Limit alcohol consumption
- Exercise regularly
- Monitor and control blood pressure
- Monitor blood-sugar levels to control diabetes
Learn more about reducing stroke risks by visiting the UCLA Health Comprehensive Stroke Center.