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Low-Density Lipoprotein Cholesterol and Risk of Hemorrhagic Stroke: a Systematic Review and Dose-Response Meta-analysis of Prospective Studies

  • Chaoran Ma
  • Muzi Na
  • Samantha Neumann
  • Xiang GaoEmail author
Nutrition (P. Kris-Etherton and K. Petersen, Section Editors)
Part of the following topical collections:
  1. Topical Collection on Nutrition

Abstract

Purpose of Review

To systematically examine the association between low-density lipoprotein cholesterol (LDL-C) and risk of hemorrhagic stroke.

Recent Findings

A previous meta-analysis of prospective studies published in 2013 showed that higher concentrations of LDL-C were associated with lower risk of hemorrhagic stroke. Recently, seven large cohort studies were published examining LDL-C and risk of hemorrhagic stroke in different populations.

Summary

Twelve prospective studies with 476,173 participants and 7587 hemorrhagic stroke cases were included in the current meta-analysis. The results showed that a 10 mg/dL increase in LDL-C was associated with 3% lower risk of hemorrhagic stroke (pooled relative risk [RR] 0.97, 95% confidence interval [CI] 0.95–0.98). The association appeared to be more pronounced in Asians (pooled RR 0.95, 95% CI 0.92–0.98), relative to Caucasians (pooled RR 0.98, 95% CI 0.97–1.00), with a p heterogeneity of 0.05 between two ethnic groups. Further genetic studies and clinical trials with a stricter safety monitoring strategy are warranted to understand the underlying pathogenesis and determine the treatment target of LDL-C range with the lowest risk of hemorrhagic stroke in different population groups.

Keywords

LDL-C Hemorrhagic stroke Prospective studies Meta-analysis Dose-response 

Notes

Compliance with Ethical Standards

Conflict of Interest

Chaoran Ma, Muzi Na, Samantha Neumann, and Xiang Gao declare they have no conflict of interest.

Human and Animal Rights and Informed Consent

This article does not contain any studies with human or animal subjects performed by any of the authors.

Supplementary material

11883_2019_815_MOESM1_ESM.docx (24 kb)
ESM 1 (DOCX 23 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Chaoran Ma
    • 1
  • Muzi Na
    • 1
  • Samantha Neumann
    • 2
  • Xiang Gao
    • 1
    Email author
  1. 1.Department of Nutritional SciencesPennsylvania State UniversityUniversity ParkUSA
  2. 2.Eberly College of SciencePennsylvania State UniversityUniversity ParkUSA

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