一提到脑卒中,人们就会想到高血压、血脂异常、酗酒等危险因素。但近年来,一个陌生的名词——高同型半胱氨酸血症,也逐渐进入了人们的视野。它究竟是怎么回事,为什么会引发脑卒中,我们又该如何进行防治呢?走近高同型半胱氨酸血症学者们早就发现,血浆同型半胱氨酸(Hcy)的降低可使脑卒中发病率下降,并有研究证明,食物中添加叶酸可有效降低同型半胱氨酸水平。但2011年发表的一项大型荟萃分析研究从遗传学角度对此提出了异议。因为不同地区人群Hcy水平本身就存在较大差 Mention stroke, people will think of hypertension, dyslipidemia, alcohol and other risk factors. However, in recent years, a strange term - homocysteine ​​hyperlipidemia, has gradually entered the field of vision. How is it going to happen and why it triggers a stroke? How can we prevent it? Approaching high homocysteinemia Scholars have long found that a decrease in plasma homocysteine ​​(Hcy) Stroke incidence decreased, and studies have shown that the addition of folic acid in foods can effectively reduce the level of homocysteine. However, a large meta-analysis published in 2011 challenged this genetically. Hcy levels in different regions of the population itself there is a big difference