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Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
Adequate intake of diets rich in flavonoids may help guard against the occurrence of stroke.
Regular intake of nuts may significantly cut down stroke risk.
Decreased risk of stroke is associated with increased consumption of diets high in dietary fiber.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
The intake of calcium supplements is linked with high risk of stroke, angina, myocardial infarction, ischemic heart attack, and sudden death.
High intake of calcium supplements may promote the development of adverse cardiovascular events, such as stroke and myocardial infarction.
Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.