Key Risk Factors to Reduce Mortality, and Stroke Prevention and Management Guidelines

healthy-livingThe article “Contribution of six risk factors to achieving the 25×25 non-communicable disease mortality reduction target: a modeling study” just published in Lancet May 2014, (you can read the article here… ) gives some insight into things we might all consider to promote health and wellness.  The 25×25 target was agreed upon by many countries to reduce premature mortality defined as dying between the ages of 30 and 70.

The six factors chosen to target in this study were:
1.   Tobacco (reduce use 30%)
2.   Alcohol (reduce by 10%)
3.   Salt intake  (reduce by 30%)
4.   Obesity  (keep rates where they are)
5.   High blood pressure  (reduce 25%)
6.   Glucose  (keep diabetes rates where they are)

A 50% reduction in tobacco use alone would almost achieve these goals by reducing deaths in men 24% and in women 20%.

In a separate article by the American Heart Association, ( you can read here… ) control of blood pressure, weight, cholesterol, and regular physical activity were the main interventions suggested.  For those who have had a stroke already, add to that list preventing irregular heart rhythms.   Anticoagulants are needed in certain situations and the importance of diet is stressed.  The Mediterranean-type diet with more vegetables and fruits, whole grains and low-fat dairy, poultry, fish, legumes, and nuts is preferred over sweets and red meat. 

I would add consideration for an even more rigorous nutrition plan that is plant-based and devoid of processed foods, grains, and by all means no aspartame.  See previous blogs on the low histamine diet, and my next blog on the use of the ANDI score or the “Nutritarian” life-style. (search blogs at


Dr. Paul




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