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Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.
Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.
Frequent exposure to passive smoke may increase an individual's chances of developing stroke.
High dietary intake of processed meats may elevate the risk of developing stroke in Swedish men.
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.
Adequate consumption of fruits and vegetables may reduce an individual's chances of suffering from stroke.
Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.
Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
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.
Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.
