Public release date: 26-Nov-2007

ST. PAUL, Minn. – 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. The findings are published in the November 27, 2007, issue of Neurology®, the medical journal of the American Academy of Neurology.

“These findings show metabolic stress plays a significant role in stroke recovery,” said study author George C. Newman, MD, PhD, with Albert Einstein Healthcare Network in Philadelphia, PA, and member of the American Academy of Neurology.

“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,” said Newman. “The study also found stroke recovery was the most difficult for people over the age of 57 with high levels of homocysteine, which is a risk factor for heart problems and associated with low levels of vitamin B6, B12, folic acid and kidney disease.”