How Can Diet Influence the Risk of Stroke?

Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatme...

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Detalles Bibliográficos
Autores principales: Medeiros, Fernanda, Casanova, Marcela de Abreu, Fraulob, Julio Cesar, Trindade, Michelle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2012
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3369476/
https://www.ncbi.nlm.nih.gov/pubmed/22693656
http://dx.doi.org/10.1155/2012/763507
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author Medeiros, Fernanda
Casanova, Marcela de Abreu
Fraulob, Julio Cesar
Trindade, Michelle
author_facet Medeiros, Fernanda
Casanova, Marcela de Abreu
Fraulob, Julio Cesar
Trindade, Michelle
author_sort Medeiros, Fernanda
collection PubMed
description Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.
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spelling pubmed-33694762012-06-12 How Can Diet Influence the Risk of Stroke? Medeiros, Fernanda Casanova, Marcela de Abreu Fraulob, Julio Cesar Trindade, Michelle Int J Hypertens Review Article Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke. Hindawi Publishing Corporation 2012 2012-05-30 /pmc/articles/PMC3369476/ /pubmed/22693656 http://dx.doi.org/10.1155/2012/763507 Text en Copyright © 2012 Fernanda Medeiros et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Medeiros, Fernanda
Casanova, Marcela de Abreu
Fraulob, Julio Cesar
Trindade, Michelle
How Can Diet Influence the Risk of Stroke?
title How Can Diet Influence the Risk of Stroke?
title_full How Can Diet Influence the Risk of Stroke?
title_fullStr How Can Diet Influence the Risk of Stroke?
title_full_unstemmed How Can Diet Influence the Risk of Stroke?
title_short How Can Diet Influence the Risk of Stroke?
title_sort how can diet influence the risk of stroke?
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3369476/
https://www.ncbi.nlm.nih.gov/pubmed/22693656
http://dx.doi.org/10.1155/2012/763507
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