
Catriona Reddin
Articles
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Jun 18, 2024 |
journals.sagepub.com | Andrew Smyth |Graeme J. Hankey |Peter Langhorne |Catriona Reddin
IntroductionStroke is a leading cause of death and disability;1 modification of common risk factors presents an attractive population-level approach for prevention. While dietary modification is a major target, daily beverage intake may represent an equally important exposure.2 In particular, coffee and tea are widely consumed (> 50% of people consuming one or both).3,4The rationale for considering tea and coffee as risk factors for stroke is based on biological and epidemiological evidence.
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May 13, 2024 |
onlinelibrary.wiley.com | Catriona Reddin |Wellcome Trust-HRB |Robert Murphy |Graeme J. Hankey
INTRODUCTION Blood pressure (BP) management in acute stroke has been an intensive area of interventional research; randomized controlled trials have focused on lowering elevated BP, or increasing BP in patients where hypoperfusion is suspected [1-7]. Whilst lowering BP confers a modest benefit in patients with intracerebral haemorrhage (ICH), there is no evidence to support BP lowering in acute ischaemic stroke, based on large randomized controlled trials [1, 8-10].
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