Cholesterol is a fatty substance that is found in our blood. Reducing your cholesterol level can reduce your risk of stroke.
Published in the journal, PLOS ONE, a new study sheds light on how feasible it is to conduct a large trial of intensive blood pressure lowering, and cholesterol lowering treatment after stroke, to see if these prevent patients developing memory and thinking problems (cognitve impairment). In some cases, cognitive impairment can progress and lead to dementia after stroke.
A research project to find out if a ‘polypill’ can help reduce the chance that people who have had a stroke will have a heart attack or another stroke.
This leaflet explains why what you eat affects your risk of stroke and suggests some simple ways you can make your diet healthier.
Published in the medical journal, The Lancet, a new study suggests that, when combined, ten potentially modifiable risk factors account for 90% of strokes worldwide. The study was co-funded by the Stroke Association.
Even making small changes to your eating habits can make a difference to your overall health, particularly if you have been told that you are at risk of having a stroke or TIA.
No two strokes are the same. How well you recover and how long it takes is different for everyone, but making sure that you receive treatment as quickly as possible will give you the best chance of making a good recovery.
Anyone can have a stroke, although there are some things that make you more at risk than others.
This study will investigate how other illnesses can affect stroke treatment and outcome. It will involve the analysis of electronic, linked datasets of health information from stroke patients in Scotland.