Stroke and diets – A review
Stroke was one of the most common causes of death and disability worldwide. In addition, there was a significant increase in the disease burden of stroke in the world over the past 25 years, especially in developing countries. We searched PubMed (National Library of Medicine, USA) and Embase (Elsevi...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wolters Kluwer Medknow Publications
2021-01-01
|
| Series: | Tzu Chi Medical Journal |
| Subjects: | |
| Online Access: | http://www.tcmjmed.com/article.asp?issn=1016-3190;year=2021;volume=33;issue=3;spage=238;epage=242;aulast=Lin |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849701054865735680 |
|---|---|
| author | Chin-Lon Lin |
| author_facet | Chin-Lon Lin |
| author_sort | Chin-Lon Lin |
| collection | DOAJ |
| description | Stroke was one of the most common causes of death and disability worldwide. In addition, there was a significant increase in the disease burden of stroke in the world over the past 25 years, especially in developing countries. We searched PubMed (National Library of Medicine, USA) and Embase (Elsevier) databases using “Stroke and diets” as strategy, and additional references were obtained from the selected articles. The risk factors of stroke include age, sex, and modifiable factors such as hypertension, smoking, diet, physical activity, diabetes mellitus, alcohol consumption, psychological factors, and cardiac causes.–together account for >90% of the population attributable risk for stroke. They were discussed individually (Hypertension, Diabetes, Dyslipidemia, Gut microbiota, Nutrition), and the dietary modifications to reduce these risks were also presented. In conclusion, besides low salt intake, plant-based dietary patterns (especially vegetarian diets) that are rich in fruit, vegetables, whole grains, legumes, seeds, nuts, and dairy and low in meat, sweets, and alcohol significantly improved risk factors for stroke, and observational studies clearly demonstrated the stroke morbidity and mortality benefits. Thus, dietary intervention should be considered as an important strategy in the prevention and management of stroke. |
| format | Article |
| id | doaj-art-6a133c8d8dba4eb0bc0132b4475e3d8a |
| institution | DOAJ |
| issn | 1016-3190 2223-8956 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wolters Kluwer Medknow Publications |
| record_format | Article |
| series | Tzu Chi Medical Journal |
| spelling | doaj-art-6a133c8d8dba4eb0bc0132b4475e3d8a2025-08-20T03:18:03ZengWolters Kluwer Medknow PublicationsTzu Chi Medical Journal1016-31902223-89562021-01-01333238242DOI: 10.4103/tcmj.tcmj_168_20Stroke and diets – A reviewChin-Lon LinStroke was one of the most common causes of death and disability worldwide. In addition, there was a significant increase in the disease burden of stroke in the world over the past 25 years, especially in developing countries. We searched PubMed (National Library of Medicine, USA) and Embase (Elsevier) databases using “Stroke and diets” as strategy, and additional references were obtained from the selected articles. The risk factors of stroke include age, sex, and modifiable factors such as hypertension, smoking, diet, physical activity, diabetes mellitus, alcohol consumption, psychological factors, and cardiac causes.–together account for >90% of the population attributable risk for stroke. They were discussed individually (Hypertension, Diabetes, Dyslipidemia, Gut microbiota, Nutrition), and the dietary modifications to reduce these risks were also presented. In conclusion, besides low salt intake, plant-based dietary patterns (especially vegetarian diets) that are rich in fruit, vegetables, whole grains, legumes, seeds, nuts, and dairy and low in meat, sweets, and alcohol significantly improved risk factors for stroke, and observational studies clearly demonstrated the stroke morbidity and mortality benefits. Thus, dietary intervention should be considered as an important strategy in the prevention and management of stroke.http://www.tcmjmed.com/article.asp?issn=1016-3190;year=2021;volume=33;issue=3;spage=238;epage=242;aulast=Linhypertensionmicrobiotaplant-based dietstrokevegetarian diet |
| spellingShingle | Chin-Lon Lin Stroke and diets – A review Tzu Chi Medical Journal hypertension microbiota plant-based diet stroke vegetarian diet |
| title | Stroke and diets – A review |
| title_full | Stroke and diets – A review |
| title_fullStr | Stroke and diets – A review |
| title_full_unstemmed | Stroke and diets – A review |
| title_short | Stroke and diets – A review |
| title_sort | stroke and diets a review |
| topic | hypertension microbiota plant-based diet stroke vegetarian diet |
| url | http://www.tcmjmed.com/article.asp?issn=1016-3190;year=2021;volume=33;issue=3;spage=238;epage=242;aulast=Lin |
| work_keys_str_mv | AT chinlonlin strokeanddietsareview |