Stroke
Health - Food - Science - Community
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Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.
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Regular consumption of whole grains may help to ward off an ischemic stroke attack.
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Active and former cigarette smokers may be highly vulnerable to stroke.
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A high-fiber diet may reduce an individual's risk of developing and dying from stroke, heart disease, and cardiovascular disorders.
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Generous consumption of fruits and vegetables may contribute positively to the prevention of several chronic diseases, including stroke, hypertension, cancer, coronary heart disease, and type 2 diabetes.
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A significant increase in the risk of stroke, dementia, and Alzheimer's disease is associated with high intake of artificially-sweetened beverages.
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A decline in stroke risk is associated with increased intake of diets rich in fiber, especially fruit and vegetable fiber, in healthy adults.
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Habitual consumption of fiber-rich foods may protect individuals from developing stroke for the first time.
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Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.
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Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.
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Frequent exposure to passive smoke may increase an individual's chances of developing stroke.
323 Hits
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