Nutr Rev. 2012 Aug;70(8):423-35.
Stroke, food groups, and dietary patterns: a systematic review.
Sherzai A, Heim LT, Boothby C, Sherzai AD.
Source
Department of Neurology, Loma Linda University Medical Center, Loma Linda,
California 92354, USA. adsherzai@llu.edu
Abstract
Stroke is the fourth leading cause of mortality in the United States, yet it is
80% preventable by addressing lifestyle factors including nutrition. Evaluating
the impact of nutrition at the food group and dietary pattern level will provide
greater insight into the role of nutrition in stroke. For this purpose, a review
of the literature was conducted using the PubMed, Web of Science, and CINAHL
Plus online databases. While fruits, vegetables, and soy demonstrated a
protective effect, variable findings were observed for fish, animal products,
and whole grains. Adherence to DASH, Mediterranean, and prudent dietary patterns
reduced the risk of stroke, whereas the Western dietary pattern was associated
with increased stroke risk. Low-fat diet was not found to have a protective
effect. Additional epidemiological evidence is needed to elucidate the impact of
specific dietary patterns and food groups on stroke. Future research should
consider developing dietary recommendations for stroke prevention, which are
based on clinical trials and have an emphasis on food groups and dietary
patterns that are palatable to the general public.
© 2012 International Life Sciences Institute.
PMID: 22835136 [PubMed - indexed for MEDLINE]