Osakidetza dealt with about 7,500 cases of stroke in 2024, more than half of them in people over 75

In 2024, Osakidetza dealt with about 7,500 cases of stroke , 53.2 per cent of men and 46.8 per cent of women. More than half of the patients, some 4,000, were over 75 years of age and 42 per cent of the cases were persons between 46 and 75 years of age. Territorially, 929 cases of stroke were dealt with in Álava, 3,958 in Bizkaia and 2,674 in Gipuzkoa.

According to Osakidetza, although the number of cases has decreased slightly compared to previous years, the most important figure is the steady reduction in mortality, with an average annual decrease of 2.8 percentage points over the last decade.

The Department of Health of the Basque Government and Osakidetza have provided these data on the occasion of International Ictus Day, which is celebrated this Wednesday, and have recalled that prevention is one of the main tools for preventing the disease.

In this context, the Donostia University Hospital has held a special day this morning to raise awareness of salt consumption and its relationship with hypertension and stroke . Professionals from the Donostia University Hospital Ictus Unit have installed an information tent to offer lectures and outreach material on the effects of salt consumption and its relationship to ictus.

In both ischemic and hemorrhagic stroke, high blood pressure is the main variable risk factor, and excessive salt consumption is directly related to increased blood pressure. The World Health Organization (WHO) recommends consuming 5 grams of salt a day, but the average daily consumption in the Basque Country is 9.6 grams. Reducing that consumption to convenient levels can reduce blood pressure and reduce the risk of stroke by 25%.

Removing salt from food is a common recommendation for patients with hypertension, but little adherence to it. Thus, there are some alternatives to salt to follow the recommendation more easily, which have been shown to reduce the risk of stroke and vascular disease.

During the day organized at the Donostia hospital, bags containing healthy salt substitutes have been distributed to the population to promote change in eating habits and raise awareness of the importance of food prevention. These substitutes include hyposodic salt (where a portion of sodium is replaced by potassium), mixtures of low-salt aromatic herbs, salicornia salt, or nutritional yeast. In addition to this awareness-raising action, Osakidetza launched the Iktus Eskola project in October at the Donostia University Hospital with the aim of actively involving patients and caregivers in recovery and self-care. So far, half a hundred families have participated in the initiative.

Professionals from different disciplines provide training on risk factors control, rehabilitation, healthy eating and improved quality of life after stroke.

The Iktus School is integrated into the global strategy of humanization and innovation in the care of stroke promoted by the Department of Health of the Basque Government and Osakidetza, as well as into the objectives and actions of the Basque Health Pact.