Based on your genetics, your genetic predisposition for Stroke is
What does this mean?
Your genotypes indicate that you have normal risk for Stroke.
How Is Your Genetic Risk Calculated?
This result is based on the SNPs(single nucleotide polymorphism)that are associated with Stroke.
Risk Factors Can Influence The Risk of Developing Stroke
Genetics are NOT the only risk factor for Stroke.
Stroke is believed to be caused by a combination of environmental, genetic and lifestyle factors. Now that you have learnt about your genetic risk, you can determine how aggressively you need to make lifestyle changes to reduce your risk.
The earlier in your life that you commit to living a healthy lifestyle, the more you can reduce your risk for or delay the development of Stroke.
Excess body weight and obesity are linked with an increased risk of high blood pressure, diabetes, heart disease and stroke. Losing as little as 2 to 5 kg can make a significant difference in your risks.
Diets high in saturated fat, trans fat and cholesterol can raise blood cholesterol levels. Diets high in sodium (salt) can increase blood pressure. Diets with high calories can lead to obesity.
Diabetes mellitus is an independent risk factor for stroke. Many people with diabetes also have high blood pressure, high blood cholesterol and are overweight — increasing their risk even more.
The nicotine and carbon monoxide in cigarette smoke damage the cardiovascular system and pave the way for a stroke.
High blood pressure, or hypertension, is a leading cause of stroke and the most significant controllable risk factor.
Having family members who had a stroke, especially before the age of 65, increases the risk of developing stroke.
Women have more strokes than men and stroke kills more women than men. Women tend to live longer than men and are older when they have a stroke.
The likelihood of having a stroke increases with age for both males and females, and is more common in people above age 65.
Suggested Lifestyle Changes
- Limiting the intake of saturated fats, salt (sodium) and alcohol while increasing the intake of fruits, vegetables, and potassium can help to reduce stroke risk.
- Modest consumption of fish (for example 1-2 servings/week) which contains omega-3 fatty acids may reduce the risk of stroke.
- Increase lycopene intake. Low levels of lycopene is associated with an increased risk of stroke. Lycopene can be found in red and pink plant and vegetables, for example: tomatoes, red carrots , watermelon, pink grapefruits.
- Reduce the intake of refined carbohydrates (processed foods: cakes, pasta,cookies, donuts), sugar and refined starches. Instead, take cereal fiber as it may help reduce stroke.
- Having a mediterranean diet can significantly decrease stroke risk. Mediterranean diet is rich in green leafy vegetables, fruits, nuts everyday, olive oil, and fish.
- Maintain a healthy body weight and do more physical activities to reduce stroke risk. It is recommended do at least 150 minutes of activities like brisk walking or cycling every week.
- Quit smoking as studies have shown that stroke risk decreased significantly after stopping of cigarette smoking.
- Reduce alcohol consumption, as too much alcohol can cause high blood pressure and irregular heartbeat which increases the risk of having stroke.