Stroke experts have disclosed that, based on available data, an estimated 350,000 people in Pakistan suffer strokes each year, with around 40% of these cases resulting in death. The Neurology Department of Dow University of Health Sciences organized an awareness walk, starting from the entrance of Dr. Ishrat-ul-Ebad Khan OT Complex and ending at the OPD block.
The walk was led by Professor Dr. Iftikhar Ahmed, Principal of Dow International Medical College. Other prominent attendees included Dr. Tariq Firman, Director of Dow Institute of Cardiology; Professor Dr. Naila Naeem Shahbaz; Associate Professor Dr. Jawad-ul-Islam; OPD Director Dr. Rustam Zaman; and a large number of doctors and faculty members. Volunteers from Rescue 1122, along with ambulances and bikes, also participated in the walk.
Speaking at Dow University Hospital, Stroke Neurologist Dr. Inaam Khuda emphasized the establishment of stroke units and the use of advanced technology. He highlighted the importance of stroke awareness, noting that 90% of cases are preventable. He stressed the need to control blood pressure and diabetes, lower cholesterol, and consume fruits and vegetables.
He advised people over the age of 30 to get their blood sugar checked annually to prevent strokes. He also recommended daily 30-minute walks and avoiding substances like cigarettes, betel leaf, gutka, and vape products. Dr. Inaam explained that in 70-80% of cases, blood vessels narrow, causing clots that block blood flow to vital organs. He emphasized the urgency of getting stroke patients to a hospital within the crucial 4 to 4.5-hour window to administer life-saving treatment.
Additionally, Dr. Tariq Firman stated that 12 million people worldwide suffer strokes annually, with 6 million succumbing to them. In Pakistan, the figure is around 300,000, and even survivors often face significant disabilities, making care challenging. He emphasized adopting a healthy lifestyle to prevent strokes and heart attacks. The event concluded with the distribution of fruits and juices as healthy refreshments for the participants.
