In a recent Zhenzhou University study which was published in the journal Neurology, it has been found that Vitamin B supplements can reduce the risk of a stroke.
However, researchers were also quick to point out that there are several factors that can play a part in influencing this reduction of the risk of stroke, in saying, “Factors including the background of folate fortification of cereal products, follow-up time, status of absorption and response to B vitamin supplementation, the existence of chronic kidney disease (CKD) or high blood pressure (HBP), and baseline participant medication use can influence the effects of B vitamins supplementation.”
The researchers of this study found the need for this research as there were a number of conflicting studies – some of which indicated that Vitamin B supplements can actually increase the risk of stroke.
So, they conducted their research by using data collected in 14 randomized clinical trials that had almost 54,913 participants. All these studies used Vitamin B supplements along with a placebo or a low dosage of the vitamin itself.
The participants in the various studies were followed for a period of 6 month during which there were 2471 deaths from stroke that occurred.
Final results showed that participants who took Vitamin B supplements reduced their risk of stroke by 7% in comparison to those who did not. Interestingly, it was also found the Vitamin B9 was the most effective while Vitamin B12 was ineffective for the reduction of risk of stroke.
WIth almost 130,000 Americans dying every year from stroke, this fatal condition is gradually putting younger people at risk in greater numbers too.
A moussaka in your own kitchen is a great way to taste some Mediterranean flavors. Alternations of soft eggplant, seasoned ground meat, and creamy béchamel characterize this richly flavored dish with hearty elements commonly found in Greek and Middle Eastern cuisine. Here is how you can prepare this timeless recipe step by step. Manakish Oven…
