Skip to content
The Risk of Stroke Worldwide Has Increased by 50%!

The Risk of Stroke Worldwide Has Increased by 50%!

According to the World Health Organization, since 2005, the probability of having a stroke has increased by 50% globally. Another report released by the World Stroke Organization states that there are as many as 12 million "new" stroke patients every year. In summary, these data suggest that approximately one-fourth of the global population may experience a stroke in their lifetime.
As we enter the National Stroke Awareness Month starting on May 1st in the United States, these statistics are alarming.
What is behind the increase in strokes?
Dr. Mehnur, the medical director of the Stroke Rescue Program at the University of California, Los Angeles (UCLA), says that a stroke, which is a blockage of blood flow to the brain, can be caused by many different factors, and each person has their own specific risk factors that may make them susceptible to strokes.
In general, there are "modifiable" risk factors and "non-modifiable" risk factors. For example, genetics would be a non-modifiable risk factor. Dr. Mehnur says, "Some people are born with genes that predispose them to a higher risk of stroke, and for them, it is genetic. That being said, the majority of strokes can be prevented through dietary and lifestyle changes. These are modifiable risk factors that can be reduced by customization to lower a person's risk."
Reducing the risk of stroke
While age remains the most critical risk factor for strokes, diet can also play a significant role. Dr. Dana Hunnes, an adjunct assistant professor of Community Health Sciences at the UCLA Fielding School of Public Health and a clinical dietitian at the Ronald Reagan UCLA Medical Center, says, "The global prevalence of obesity is increasing while the quality of our diets is declining."
She attributes the rise in global stroke risk to the same factors causing the global obesity crisis. "People are eating more processed foods. This is a global phenomenon," says Dr. Hunnes.
Stroke risk factors related to diet
"But unlike genetics and age, diet is a modifiable risk factor. There are many things that can potentially increase a person's risk of stroke," says Dr. Hunnes. "A diet high in animal protein or including highly inflammatory foods can increase the risk of stroke."
Changing our diet can significantly reduce the risk, says Kayla Kilani, the nurse manager at the Stroke Center at the UCLA Health Center. "We want to stay away from obvious things that put us at higher risk for stroke, such as fast food and sugary snacks. I tell people to shop around the perimeter of the grocery store; that's where you tend to find healthier options rather than choosing processed foods in the central aisles and frozen food section."
In addition to eating a healthy diet, the Centers for Disease Control and Prevention (CDC) in the United States also recommends taking other steps to reduce the risk of stroke:
  • Don't smoke (or if you smoke, quit smoking).
  • Limit alcohol consumption.
  • Exercise regularly.
  • Monitor and control blood pressure.
  • Monitor blood sugar levels to manage diabetes.
Leave a comment

Your email address will not be published..

Cart 0

Your cart is currently empty.

Start Shopping
x