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Dietary Approaches for Stroke Prevention
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Surgical Sciences, Orthopaedics.ORCID iD: 0000-0003-0118-0341
2017 (English)In: Stroke, ISSN 0039-2499, E-ISSN 1524-4628, Vol. 48, no 10, p. 2905-2911Article in journal (Refereed) Published
Abstract [en]

Stroke is a leading cause of mortality and long-term disability. The consequences of stroke are often devastating and irreversible. Many stroke survivors experience mental and physical impairment and require assistance with daily life activities. Prevention of stroke through modifiable risk factors, such as diet, is, therefore, crucial to public health. Diet may influence stroke development through multiple pathways and mechanisms, including effects on blood pressure, blood lipids, thrombosis and coagulation, oxidative stress, systemic inflammation, endothelial function, glucose and insulin homeostasis, gut microbiome, and body weight. This review summarizes available data from prospective studies and randomized controlled trials (RCTs) of the associations of dietary patterns, foods, beverages, selected nutrients, and bioactive compounds with stroke risk.

Place, publisher, year, edition, pages
2017. Vol. 48, no 10, p. 2905-2911
Keywords [en]
beverages, diet, food, risk factors, stroke
National Category
Neurology
Identifiers
URN: urn:nbn:se:uu:diva-397273DOI: 10.1161/STROKEAHA.117.017383PubMedID: 28818862OAI: oai:DiVA.org:uu-397273DiVA, id: diva2:1371155
Available from: 2019-11-19 Created: 2019-11-19 Last updated: 2020-01-16Bibliographically approved

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