Deans' stroke musings: Associations between both lignan and yogurt consumption and cardiovascular risk parameters in an elderly population: Observations from a Cross-Sectional Approach in the PREDIMED Study

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.

Saturday, January 14, 2017

Associations between both lignan and yogurt consumption and cardiovascular risk parameters in an elderly population: Observations from a Cross-Sectional Approach in the PREDIMED Study

So ask your doctor if this is useful for stroke prevention AND recovery. Then ask specifically what those diets consist of. Not this general crap of high consumption. Types and how much, a diet protocol. Has your doctor done nothing with these 6 research articles on yogurt back to June 2013?
https://www.mdlinx.com/internal-medicine/medical-news-article/2017/01/06/polyphenol-lipid-profile-cardiovascular-disease-microbiota/7000740/?news_id=387&newsdt=011417&subspec_id=4&utm_source=WeeklyNL&utm_medium=newsletter&

Journal of the Academy of Nutrition and Dietetics, 01/06/2017

Creus–Cuadros A, et al. – This research was done in order to assess a possible relationship between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population. The results of this study showed that high lignan and yogurt consumption is correlated with a better cardiovascular risk parameters profile in an elderly Mediterranean population.

Methods

The researchers directed a cross-sectional analysis of the relationship between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires.
They enlisted 7,169 Spanish participants of the PREDIMED (Prevención con Dieta Mediterránea) study (elderly men and women at high cardiovascular risk) from June 2003 to June 2009.
After that, cardiovascular risk parameters, including cholesterol, triglycerides, glucose, body mass index, weight, waist circumference, and blood pressure were measured.
Finally, general linear models were utilized to evaluate the relationship between categorical variables (yogurt, total dairy intake, lignans, and yogurt plus lignans) and cardiovascular risk parameters.

Results

The results of this study showed that the consumption of either yogurt or lignans appears to beneficially effects on human health, but the consumption of both demonstrated greater improvement in some cardiovascular health parameters.
It was observed in the findings that participants with a higher consumption of both yogurt and lignans indicated lower total cholesterol (estimated β-coefficients=-6.18; P=0.001) and low-density lipoprotein cholesterol levels (β=-4.92; P=0.005).
Findings also revealed that participants with lower yogurt and lignan consumption had a higher body mass index (β=0.28; P=0.007) and weight (β=1.20; P=0.008).

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