Eat Smart to Avoid Stroke
It is estimated that as many as 80% of strokes are preventable by addressing lifestyle factors – most notably nutrition. Ayesha Sherzai, from Loma Linda University (California, USA), and colleagues completed a systematic review of current medical literature on the interaction of nutrients in the risk of stroke. The team observed that higher intakes of fruits and vegetables exert a protective effect against stroke, with a significant reduction occurring with consumption of 3 to 5 servings per day. As well, the researchers found that adherence to DASH (low-salt) and Mediterranean dietary patterns reduced stroke risk as well, whereas the Western dietary pattern was associated with increased stroke risk.