Posted on Sep 12, 2012, 6 a.m.
Systematic review reaffirms the benefits of increased dietary consumption of fruits and vegetables to help reduce a person's risk of stroke.
It is estimated that as many as 80% of strokes are preventable by addressing lifestyle factors – most notably nutrition. Ayesha Sherzai, from Loma Linda University (California, USA), and colleagues completed a systematic review of current medical literature on the interaction of nutrients in the risk of stroke. The team observed that higher intakes of fruits and vegetables exert a protective effect against stroke, with a significant reduction occurring with consumption of 3 to 5 servings per day. As well, the researchers found that adherence to DASH (low-salt) and Mediterranean dietary patterns reduced stroke risk as well, whereas the Western dietary pattern was associated with increased stroke risk.
Ayesha Sherzai, Lauren T Heim, Cassaundra Boothby, A Dean Sherzai. "Stroke, food groups, and dietary patterns: a systematic review." Nutrition Reviews. Volume 70, Issue 8, August 2012, Pages: 423–435.