Optimal dietary habits for the prevention of stroke.

Low incidence of stroke is associated with dietary patterns typified by higher intakes of healthy foods, such as fruits, vegetables, and whole grains.

This research work examined the role diets play in the prevention of stroke. Researchers conducted a meticulous meta-analysis on data extracted from 121 published literatures on the subject.

Researchers found out that high intake of diets low in sodium, high in potassium, and rich in vegetables, fruits, whole grains, fatty fish, and cereal fiber decreased the odds of developing stroke. Traditional Mediterranean diets rich in legumes and olive oil were also found to reduce stroke risk in this study. The findings of this review support the hypothesis that high consumption of healthy foods may contribute greatly to the prevention of stroke.

Research Summary Information

  • 2006
  • Ding EL, Mozaffarian D.
  • Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts, USA.
  • No, Free full text of study was not found.
  • No source of funding disclosure found
  • No potential conflicts disclosure found
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