International Journal of Preventive Medicine2008-78024120130505Stroke and Nutrition: A Review of Studies165179ENMehdiForoughiMohsenAkhavanzanjaniZahraMaghsoudiRezaGhiasvandFariborzKhorvashGholamrezaAskariDepartment of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Food Security Research Center, Isfahan, Iran. askari@mui.ac.ir20130505Background: Stroke is one of the leading causes of death and certainly the major cause of disability in the world. Diet and nutrient has an effective role in prevention and control of the risk of stroke. The aim of this study was to review the studies on the relationship between dietary intake and stroke incidence. Methods: In this study, the terms of “Fat”, “cholesterol”, “antioxidant”, “vitamins”, “salt”, “potassium”, “calcium”, “carbohydrate”, “vegetables”, “fruits”, “meat”, “tea”, “whole grains”, “sugar‑sweetened beverages”, “Mediterranean diet”, “dietary approaches to stop hypertension diet (DASH diet)”, “Western diet”, and “stroke”were searched in Pubmed search engine. The observational studies, cohort studies, clinical trial studies, systemic review, and meta‑analysis reviews are also included in this study. Results: The study revealed that adherence to theimprovements in nutrition and diet canreducethe incidence ofstroke. Higher antioxidant, vitamins, potassium, calcium, vegetables, fruits, whole grain intake, and adherence to the Mediterranean dietor DASH diet can lower stroke incidence. Conclusions: Adherence to Mediterranean diet or DASH diet and increasing the consumption of antioxidant, vitamins, potassium, calcium food sources, vegetables, fruits, and whole grains intake can lower the risk of stroke. Healthy diet is effective in reducing risk of stroke, however, more studies need to be carried out in this area. Keywords: Diet, nutrition, stroke


ijpm_12_448