Yes, what we eat influences our risk of stroke

It is a fact: the prevention of many pathologies goes through our diet. Consequently, Messages are widely disseminated in this direction with regard to cardiovascular disease, certain cancers or even diabetes type 2. Similarly, They rely on large observational studies based on eating habits. Nevertheless, A team of the AP-HM recently went further. Furthermore, demonstrating at an individual biological level that our diet directly influences the stability of carotid atheroma plates and the risk of stroke (stroke).

Carotid atheromatous disease is characterized by the deposit of fats on the walls of the carotid. Meanwhile, Gradually. Furthermore, these atheroma plates (atherosclerosis) will cause stenosis, that is to say a narrowing of the artery which will hinder the right delivery of blood. In addition, Patients with very tight stenosis are generally operated on preventively to yes, what we eat influences avoid the occurrence of a stroke. For example, Their atheromatous plates are however still stable at the time of surgery. For example, Patients who have just made a stroke. have tight stenosis are systematically operated because their plates, strongly destabilized, are likely to cause an early recidivism of stroke.

What are the most decisive factors in the future of atheroma plates? What makes certain plates stable, while others are likely to break at any time? In order to study it, Dr. Emilie Doche and Professor Laurent Suissa (neurovascular unit), Professor Michel Bartoli (Vascular Surgery Service), Professor Gabrielle Sarlon and Dr. Barbara Leclercq (Vascular Medicine Service) associated their expertise in the C2VN laboratory. Their study was aimed at comparing the patients of patients operated either preventively (so -called “cold” patients with chronic stenosis). just after the occurrence of a stroke (“hot” patients with a particularly unstable yes, what we eat influences plate).

For this, they used an extremely innovative methodology: mass spectrometry coupled with liquid chromatography. It was Dr. Leclercq, assistant to Professor Sarlon, who worked as part of his master 2 research in the preparation of atheromatous sequests. For this type of analysis. it was indeed necessary to pass the plates to the liquid state, in order to extract all the small molecules. Carried out by Dr. Doche. the Suissa Professor, the analysis by mass spectrometry made it possible to identify all of the molecules (metabolome) contained in the plates of 72 patients operated by Pr Bartoli.

By comparing the metabolome of stable plates (without stroke) with that of vulnerable plates (with stroke). the team was able to determine which molecules are specific to each other.

The results? For the first time. they corroborate major yes, what we eat influences epidemiological studies on food and cardiovascular health:

• Coffee (caffeine and its catabolites) as well as the biomarkers of a diet rich in fruits and vegetables seem to stabilize atheroma plates. Coffee would participate in the increase in good cholesterol (HDL-cholesterol).

• Conversely. derivatives of B3 vitamins (niacin), mainly from ultra processed food products, are the cause of inflammatory mechanisms that make plates more vulnerable.

These data strengthen prevention messages by providing proof of their relevance: our eating habits are reflected in the biological level by exerting a direct influence which can be either beneficial with regular consumption of fruits. vegetables and moderate coffee, or deleterious with industrial food insufficiently varied and poorly adapted.

The study was the subject of a publication in theInternational Journal of Molecular Sciences . It opens up many yes, what we eat influences prospects. in particular to refine the recommendations in terms of food and prevention, personalize advice but also analyze the adhesion of patients with recommended diets. Other research work on this theme is about to be launched.