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Low total and cardiovascular mortality risk is associated with high intake of dietary flavonoids, particularly flavonones and flavonols.
Fruits and vegetables consumption and risk of stroke: a meta-analysis of prospective cohort studies.
A decline in the risk of stroke is associated with consistent consumption of fruits and vegetables.
High egg intake may promote the development of atherosclerosis and coronary artery calcification.
Consistent consumption of sugar-sweetened beverages may increase likelihood of developing of coronary heart disease (CHD).
Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
Low cardiovascular disease risk is associated with high intake of diets rich in flavonoids.
Generous intake of dietary fiber, especially cereal and fruit fiber, may help guard against the development of coronary heart disease.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
High cardiovascular disease risk is associated with low carb-high protein diets.
