Combining vitamins D and A helps prevent and treat stroke

Many nutrients are interdependent. We know, for example, that the magnesium reinforces the effect of vitamin D, that favors the assimilation of calcium, which in turn is properly distributed throughout the body thanks to the vitamin K2.

The consumption of vitamin D supplements is becoming popular due to the commonness of the deficiency. To maximize the use and reduce the risk of stroke, it is convenient to take vitamin D together with vitamin A, either contained in food or as a supplement, according to a study carried out at the Sumatera Utara University (Indonesia).

Strokes often cause irreversible brain damage, permanent disabilities, and lengthy rehabilitation treatments.

Why take vitamins for stroke?

Most strokes occur as a result of arteriosclerosis (deposits in the blood vessels) or from the resulting thrombosis.

An insufficient supply of vitamin D and vitamin A increases the risk of arteriosclerosis and therefore also of a stroke. And the relationship is proportional: the lower the level of vitamin A and vitamin D, the higher the risk of developing cardiovascular diseases.

On the other hand, if you are well supplied with vitamin A and vitamin D, the two vitamins can prevent and delay the development of arteriosclerosis thanks to its anti-inflammatory and antioxidant effects.

Vitamin A in stroke

Vitamin A and its metabolites participate in the protection of the blood-brain barrier, which reduces the severity of the damage that a stroke can cause.

In addition, vitamin A receptors collaborate with vitamin D receptors to protect neurons.

Vitamin D in stroke

A study carried out with 818 patients showed that those with higher levels of vitamin D survived their stroke better than patients with lower levels of vitamin D.

Another study, in which participants already showed signs of hardening of the arteries, took 4,000 IU of vitamin D daily. After 4 months, the hardening of the arteries had receded.

How vitamin A and vitamin D reinforce each other

In the study of the Sumatera Utara University 120 stroke patients participated. All had suffered an acute ischemic stroke (due to blockage of a blood vessel) and were diagnosed after 3 days. They were treated with standard medication and received physiotherapy.

To find out if vitamins A and D were effective in recovering from stroke, The participants were divided into four groups:

The vitamin A group received 50,000 IU (15 mg) of vitamin A once a week (equivalent to 90 mg beta-carotene) The vitamin D group received 50,000 IU (1250 µg) of vitamin D3 once a week The group Combined received 50,000 IU of vitamin A and 50,000 IU of vitamin D3 once a week The placebo group received a placebo preparation once a week

Each remedy was taken for 12 weeks. At the beginning of the study, that is, at the time of stroke diagnosis and before the vitamins were taken, an insufficient level of vitamin D was found in all patients (average 20.75 ng/ml). The mean level of vitamin A, on the other hand, was normal (422.9 μg/l).

After three months, the following results were achieved:

In the vitamin A group and in the combined group, the vitamin A level had increased. In the combined group, the vitamin A level had increased significantly more than in the vitamin A only group, suggesting that vitamin D promotes the absorption of vitamin A. In the vitamin D group and in the combined group, the level of vitamin D increased significantly. Vitamin D levels increased 12% when vitamin D was taken alone, while they increased 30% when both vitamins were taken together.

Therefore, vitamins D and A mutually favor their absorption.

The combination of vitamins reduces inflammation levels

Arteriosclerosis is accompanied by chronic inflammatory processes, with elevated interleukin-1β (IL-1β) and interleukin-1 (IL-1) markers, which occurs in the event of stroke.

Vitamin D downregulates inflammation. In the above study, the IL-1β level only decreased in the vitamin D group and in the combined group. Therefore, vitamin A seems to clearly support the anti-inflammatory effect of vitamin D.

This combination improves recovery after a stroke

The Stroke Scale National Institute of Health Stroke Scale (NIHSS) can be used to assess the severity of a stroke. This scale consists of 5 levels:

0: no symptoms of stroke1 – 4: minor symptoms5 – 15: moderate symptoms16 – 20: moderate to severe symptoms21 – 42: strong symptoms

In the study, the NIHSS score fell more in the combined group, showing that Giving both vitamins after a stroke is a good choice. The detailed results were as follows:

Vitamin A: NIHSS value drops from 12.1 to 10.3Vitamin D: NIHSS value drops from 13.2 to 10.4Vitamin A and D: NIHSS value drops from 13.25 to 6

An optimal effect of vitamin D seems to be possible only in the presence of vitamin A. As the study authors say, giving vitamin A together with vitamin D can maximize anti-inflammatory and neuroprotective effects expected from vitamins.

The authors add that “simultaneous administration of vitamin D and vitamin A in a synergistic (mutually reinforcing) reduces arteriosclerosis and protects the vascular walls by inhibiting oxidative stress and inflammation. Therefore, the combined administration of the two vitamins is a promising approach in the therapy and prevention of arteriosclerosis.”

Are vitamins enough for the prevention of strokes?

Of course, taking vitamins does not absolutely guarantee the prevention of a stroke or that it can be easily overcome.

many other factors influence the risk of arteriosclerosis and stroke, as well as the course of rehabilitation after stroke, for example general constitution, nutrition, physical training, etc.

Always think holistically incorporate as many protective measures as possible.

Can you get vitamin A from plant foods?

Plant-based foods do not contain vitamin A, but they do contain beta-carotene, which the body converts to vitamin A.

About 6 to 12 mg of beta-carotene is required to produce 1 mg of vitamin A. Beta-carotene is found mostly in dark green and orange vegetables (pumpkin, kale, spinach, lamb’s lettuce, red peppers, sweet potato and carrots).

100g of carrots, which are among the best sources of beta-carotene, contain around 8mg of beta-carotene.

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