Dietary Interventions to Lower the Risk of Stroke

Bernadette Boden-Albala, Lauren Southwick, Heather Carman

Research output: Contribution to journalArticle

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.

Original languageEnglish (US)
JournalCurrent Neurology and Neuroscience Reports
Volume15
Issue number4
DOIs
StatePublished - 2015

Fingerprint

Stroke
Diet
Research
Risk Reduction Behavior
Primary Prevention
Atrial Fibrillation
Life Style
Cause of Death
Cardiovascular Diseases
Obesity
Smoking
Hypertension
Health

Keywords

  • Cardiovascular disease (CVD)
  • Clinical trial intervention
  • Diet/dietary patterns
  • Health disparities
  • Stroke

ASJC Scopus subject areas

  • Clinical Neurology
  • Neuroscience(all)

Cite this

Dietary Interventions to Lower the Risk of Stroke. / Boden-Albala, Bernadette; Southwick, Lauren; Carman, Heather.

In: Current Neurology and Neuroscience Reports, Vol. 15, No. 4, 2015.

Research output: Contribution to journalArticle

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