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2019 | 70 | 2 |

Tytuł artykułu

Role of diet-related factors in cerebral aneurysm formation and rupture

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Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Cerebral aneurysms (CAs) are dilations of the wall of an artery in the brain filled with blood. The prevalence of unrupted CA in general population is estimated at approximately 3%. Ruptured aneurysms are the cause of 85% of spontaneous subarachnoid hemorrhage (SAH) cases. The formation of cerebral aneurysms results from various factors, including chronic inflammation, hemodynamic stress and vascular wall remodeling. Reactive oxygen species may induce the endothelial dysfunction possibly through the activation of Nuclear Factor Kappa-B, which is a key regulator of the proinflammatory genes. Hypertension may additionally increase the hemodynamic stress and activate the local renin-angiotensin system. The aim of this review was to assess the role of selected diet-related factors in the formation and rupture of cerebral aneurysms. It appears that inadequate intake of dietary antioxidants, hyperhomocysteinemia, hypertension (including incidental elevated blood pressure) and alcohol consumption may increase the risk of intracranial aneurysms. Individuals at high risk of CA formation and/or rupture should consume adequate amounts of antioxidant vitamins (vitamin C, vitamin E and carotenoids), B vitamins (vitamin B₆, vitamin B₁₂ and folate), flavonoids and n-3 fatty acids, limit alcohol and caffeine consumption and regularly control their blood pressure. Vegetables, fruits, grains, pulses, nuts and fish, as well as herbs, spices and tea, should be the major components of the daily diet. Due to the synergistic effect of various dietary components on health, Mediterranean diet or Dietary Approach to Stop Hypertension (DASH) diet, as they meet above-mentioned requirements and have high anti-inflammatory potential, are thus recommended for the prevention of cerebral aneurysm formation and rupture.
PL
Tętniaki mózgu to ograniczone poszerzenia światła naczynia krwionośnego wypełnione krwią. Występowanie tętniaków mózgu w ogólnej populacji wynosi około 3%, a pęknięcie tętniaka jest przyczyną 85% przypadków krwotoku do przestrzeni podpajęczynówkowej. Na powstanie tętniaka mózgu wpływa wiele czynników, w tym przewlekły stan zapalny, stres hemodynamiczny i przebudowa ścian naczyń mózgowych. Reaktywne formy tlenu mogą nasilać dysfunkcję śródbłonka m.in. poprzez aktywację jądrowego czynnika transkrypcyjnego NF-κB, który jest głównym regulatorem genów związanych z przebiegiem procesu zapalnego. Ponadto wysokie ciśnienie tętnicze krwi może nasilać stres hemodynamiczny oraz aktywować lokalny układ renina-angiotensyna-aldosteron. Celem artykułu był przegląd piśmiennictwa dotyczącego roli wybranych czynników związanych z dietą i z ryzykiem powstania i pęknięcia tętniaków mózgu. Wydaje się, że niewystarczająca podaż składników o działaniu antyoksydacyjnym, hiperhomocysteinemia, nadciśnienie tętnicze (w tym nagłe skoki ciśnienia tętniczego krwi) oraz spożycie alkoholu mogą zwiększać ryzyko rozwoju tętniaków mózgu. Osoby o podwyższonym ryzyku powstania i/lub pęknięcia tętniaka mózgu powinny więc stosować dietę o odpowiedniej zawartości witamin antyoksydacyjnych (witamina C, wit. E i β-karotenu), witamin z grupy B (witamina B₆, witamina B₁₂ i foliany), flawonoidów i kwasów tłuszczowych z rodziny n-3, ograniczyć spożycie alkoholu i kofeiny, a także regularnie monitorować wartości ciśnienia tętniczego krwi. Stosowana dieta powinna być bogata w warzywa, owoce, produkty zbożowe, nasiona roślin strączkowych, orzechy i ryby, jak również przyprawy, zioła i herbatę. Ze względu na synergistyczny efekt działania różnych składników diety na zdrowie, w prewencji tętniaków mózgu rekomendowane powinny być diety: śródziemnomorska i DASH, charakteryzujące się odpowiednią zawartością wymienionych składników oraz wysokim potencjałem antyoksydacyjnym.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

70

Numer

2

Opis fizyczny

p.119-126,ref.

Twórcy

autor
  • Department of Dietetics, Faculty of Health Sciences, Wroclaw Medical University, Wroclaw, Poland

Bibliografia

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