Stroke is a leading cause of death and disability in the UK, killing around 32,000 people each year. The injury usually results from years of cumulative vascular damage, which is highly treatable if caught early. In a new study, the majority of stroke patients were found to have at least one major risk factor that had not been diagnosed.
The alarming findings showed that many of those who suffer from an ischaemic stroke, without any previously diagnosed risk factors, have been found to have an underlying condition in the majority of cases.
A staggering 67.7 percent of stroke patients with no previously diagnosed risk factor had at least one major risk factor.
The most common risk factor found was dyslipidemia, an imbalance of blood fats, such as high cholesterol, or raised levels of triglycerides.
The discovery, presented at the European Academy of Neurology, was made during an analysis of health records from 4,354 stroke patients.
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According to the data, 61.4 percent of stroke patients had dyslipidemia, while 23.7 percent had high blood pressure, and one in 10 had atrial fibrillation.
Doctor André Rêgo, said the findings may have strong implications for the prevention of stroke.
He added: “Our findings underline the importance of testing and treating blood fat imbalances such as high cholesterol and triglyceride levels, as well as blood pressure and identifying and treating those with atrial fibrillation and type 2 diabetes.
“Prior to our study, there was scarce clinical information about the frequency, patient profile and stroke mechanisms in patients with acute ischaemic stroke, with a previously undiagnosed vascular risk factor.
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“We hope that this study will help identify potential stroke patients that require more intensive prevention techniques and surveillance in the future.”
How to avoid stroke
Foods high in potassium, which include sweet and white potatoes, bananas, tomatoes, prunes, melons and soybeans are ideal to maintain healthy blood pressure – a major risk factor for stroke.
Magnesium-rich foods, including spinach, are also recommended to minimise the risk.
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Ideally, four to five cups of fruits and vegetables should be eaten daily, and one serving of fish up to three times a week.
Not all forms of vegetables are optimal for stroke prevention.
Pickled vegetables, for example, contain high volumes of salt and oil.
Both high salt and high-fat diets are risk factors for stroke, as they directly affect blood pressure.
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