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Curr Neurol Neurosci Rep. 2015 Apr;15(4):15. doi: 10.1007/s11910-015-0538-0.

Dietary interventions to lower the risk of stroke.

Author information

1
Division of Social Epidemiology, Global Institute of Public Health, New York University, 41 East 11th Street, 7th Floor, New York, NY, 10003, USA, bb109@nyu.edu.

Abstract

Stroke is a major cause of death and permanent disability in the USA; primary prevention and risk reduction are a critical health concern. A wealth of research investigated stroke risk factors, including primary hypertension, diabetes, and atrial fibrillation. Research has expanded to examine lifestyle factors, such as diet/dietary patterns, physical activity, cigarette smoking, and obesity distribution, as critical modifiable risk factors. Emerging evidence suggests diet/dietary patterns may lead to heightened risk of stroke. Despite a growing literature, research has yet to implement dietary interventions to explore this relationship within a US sample. This review discusses available clinical research findings reporting on the relationship among diet/dietary patterns, cardiovascular disease, and risk of stroke. We will assess challenges, limitations, and controversies, and address future research directions.

PMID:
25708674
DOI:
10.1007/s11910-015-0538-0
[Indexed for MEDLINE]

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