title: Dietary interventions to lower the risk of stroke.
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.
authors.affiliation: 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.
authors.forename: Bernadette
authors.initials: B
authors.lastname: Boden-Albala
authors.forename: Lauren
authors.initials: L
authors.lastname: Southwick
authors.forename: Heather
authors.initials: H
authors.lastname: Carman
mesh_terms: D019587:Dietary Supplements; D005247:Feeding Behavior; D006801:Humans; D008019:Life Style; D012307:Risk Factors; D020521:Stroke / Q000453:epidemiology* / Q000517:prevention & control*