Changing stroke rehab and research worldwide now.Time is Brain! trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.

Friday, August 26, 2016

Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies

No fucking clue what the conclusions and results mean. Insiders talking to insiders, stroke survivors be damned. So they should tell us if this new research invalidates or confirms this one:

Dairy products and the risk of stroke and coronary heart disease: the Rotterdam Study 

The latest here:

Cheese consumption and risk of cardiovascular disease: a meta-analysis of prospective studies

Authors

  • Guo-Chong Chen

    Guo-Chong Chen

    • Department of Nutrition and Food Hygiene, School of Public HealthSoochow University
  • Yan Wang

    Yan Wang

    • Yili Innovation CenterInner Mongolia Yili Industrial Group Co., Ltd.
  • Xing Tong

    Xing Tong

    • Department of Nutrition and Food Hygiene, School of Public HealthSoochow University
  • Ignatius M. Y. Szeto

    Ignatius M. Y. Szeto

    • Yili Innovation CenterInner Mongolia Yili Industrial Group Co., Ltd.
  • Gerrit Smit

    Gerrit Smit

    • Yili R&D Center
  • Zeng-Ning Li

    Zeng-Ning Li

    • Department of NutritionThe First Hospital of Hebei Medical University
  • Li-Qiang Qin

    • Department of Nutrition and Food Hygiene, School of Public HealthSoochow University
Original Contribution
DOI: 10.1007/s00394-016-1292-z
Cite this article as:
Chen, G., Wang, Y., Tong, X. et al. Eur J Nutr (2016). doi:10.1007/s00394-016-1292-z

Abstract

Purpose

Cheese contains a high content of saturated fatty acids but also lists of potentially beneficial nutrients. How long-term cheese consumption affects the development of cardiovascular disease (CVD) is unclear. A meta-analysis of prospective observational studies was conducted to evaluate the risks of total CVD, coronary heart disease (CHD), and stroke associated with cheese consumption.

Methods

Potentially eligible studies were identified by searching PubMed and EMBASE databases and by carefully reviewing the bibliographies of retrieved publications and related reviews. The summary relative risks (RRs) with 95 % confidence intervals (CIs) were calculated using the random-effects model.

Results

The final analyses included 15 prospective studies. Most of the studies excluded prevalent CVD at baseline (14/15) and had a duration >10 years (13/15). The summary RR for high vs. low cheese consumption was 0.90 (95 % CI 0.82–0.99) for total CVD (7 studies, 8076 events), 0.86 (95 % CI 0.77–0.96) for CHD (8 studies, 7631 events), and 0.90 (95 % CI 0.84–0.97) for stroke (7 studies, 10,449 events), respectively. The restricted cubic model indicated evidence of nonlinear relationships between cheese consumption and risks of total CVD (Pnonlinearity < 0.001) and stroke (Pnonlinearity = 0.015), with the largest risk reductions observed at the consumption of approximately 40 g/d.

Conclusions

This meta-analysis of prospective studies suggests a nonlinear inverse association between cheese consumption and risk of CVD.

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