Deans' stroke musings

Changing stroke rehab and research worldwide now.Time is Brain!Just think of all the trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 493 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:

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's quite disgusting that this information is not available from every stroke association and doctors group.
My back ground story is here:

Thursday, May 11, 2017

Another Study Links Red Meat to Early Death

Your doctor has a bit of explaining to do to reconcile these competing studies;

Total red meat intake of ≥ 0.5 servings/d does not negatively influence cardiovascular disease risk factors: A systemically searched meta-analysis of randomized controlled trials

Study: Protein from meat, fish may help men age well

Study links eating more protein to lowered stroke risk

Frequent red meat eaters at higher risk of stroke

A case-control study on red meat consumption and risk of stroke among a group of Iranian adults

  The latest here:

 Another Study Links Red Meat to Early Death

Heme iron and nitrate additives implicated in population-based study

  • by
    Staff Writer, MedPage Today

Action Points

  • Intake of both processed and unprocessed red meat was associated with all-cause and cause-specific mortality, in part due to heme iron and nitrate or nitrite.
  • Note that replacing red meat with white meat, particularly unprocessed white meat, was associated with reduced mortality risk.
Intake of both processed and unprocessed red meat was associated with all-cause and cause-specific mortality, in part due to heme iron and nitrate or nitrite, reported researchers.
In a large U.S. cohort of more than 500,00 people, red meat intake was associated with increased risk of all-cause mortality during the median 15.6 years of follow-up (HR 1.26 for highest versus lowest fifth, 95% CI 1.23-1.29), with a similar impact for unprocessed and processed red meat at the same level of intake, Arash Etemadi, MD, PhD, of the National Cancer Institute in Bethesda, Md., and colleagues reported in The BMJ.
The risk was higher too for death due to all the specific causes looked at -- cancer, diseases of the heart, stroke and other cerebrovascular diseases, respiratory disease, diabetes mellitus, infections, kidney disease, and chronic liver disease -- except Alzheimer's disease.
Heme iron and particularly nitrate or nitrite added in processing appeared to drive the associations with processed red meat, mediating 20.9% to 24.1% and 37.0% to 72.0%, respectively, of the increased mortality risks.
"This is the largest study, so far, to show increased mortality risks from different causes associated with consuming both processed and unprocessed red meat, and it underlines the importance of heme iron, nitrates, and nitrites in assessing the pathways related to health risks associated with red meat intake," wrote Etemadi and colleagues.
The group studied baseline dietary data on 536,969 people ages 50 to 71 years from the NIH-AARP Diet and Health Study -- a prospective cohort of the general population from six states (California, Florida, Louisiana, New Jersey, North Carolina, and Pennsylvania) and two metropolitan areas (Atlanta and Detroit).
Participants completed a 124-item food frequency questionnaire on their intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat.
The researchers then calculated daily intake of heme iron based on measurements of the heme iron content of a variety of fresh and processed meats, multiplied by the reported meat consumption. They divided all nutritional variables by the daily calorie intake and categorized the calorie adjusted values into fifths for the entire cohort.
Participants with higher red meat consumption were more likely to have diabetes, poor or fair perception of their health status, and less physical activity. They were less likely to have high socioeconomic status scores and to be college graduates or postgraduates.
The strongest associations were seen for death due to chronic liver disease (HR 2.30, 95% CI 1.78-2.99), followed by diabetes (HR 1.39, 95% CI 1.24-1.55), respiratory diseases (HR 1.38, 95% CI 1.29-1.48), and kidney disease (HR 1.35, 95% CI 1.16-1.58).
Additionally, dietary heme iron and nitrate/nitrite from processed meat were independently associated with increased risk of all-cause mortality and cause specific mortality.
The researchers also found that replacing red meat with white meat, particularly unprocessed white meat, was associated with reduced mortality risk. This was seen even without changing total meat intake.
They noted that people in the highest category of white meat intake had a 25% reduction in risk of all-cause mortality compared with those in the lowest intake level (HR 0.75, 0.74-0.77).
"The fact that poultry and fish intake are inversely related to risk and contain little of these agents adds plausibility to their causal interpretation," noted an accompanying editorial. While focusing largely on the impact of red meat consumption on the planet, it added, "The important conclusion is that the current patterns of consumption of red and processed meat are not good for humans."
Etemadi suggested that oxidative stress may be the underlying common mechanism for many of these findings.
Study limitations included potential measurement error, as well as the use of a single dietary assessment at the beginning of the follow-up which prevented evaluation of the changes in diet over this time period.
Thestudy was supported by the Intramural Research Program in the Division of Cancer Epidemiology and Genetics and the U.S. National Institutes of Health, National Cancer Institute.
The authors reported no financial disclosures of interest.
  • Reviewed by Robert Jasmer, MD Associate Clinical Professor of Medicine, University of California, San Francisco and Dorothy Caputo, MA, BSN, RN, Nurse Planner

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