Low Cholesterol Makes It Harder to Recover from Stroke

People are at an increased risk of memory problems and greater disability after stroke if they have low levels of “good” cholesterol and high levels of homocysteine, an amino acid acquired mostly from eating meat.

Researchers found several factors predicted memory and disability problems after stroke: increased age, non-Caucasian race, recurrent stroke, diabetes, stroke in the left hemisphere of the brain, higher levels of homocysteine and lower levels of high-density lipoproteins (HDL), otherwise known as “good” cholesterol. People with low levels of HDL, high levels of homocysteine, and diabetes are twice as likely as those without such problems to have poorer cognitive function and greater disability after stroke.

View details on this HDL cholesterol stroke risk study.

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