How can diet influence the risk of stroke?
Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.
Department of Applied Nutrition, Federal University of the State of Rio de Janeiro, 20270004 Rio de Janeiro, RJ, Brazil.
Fernanda
F
Medeiros
Marcela de Abreu
Mde A
Casanova
Julio Cesar
JC
Fraulob
Michelle
M
Trindade