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[Dietary factors associated with stroke: a literature review].
Rev Neurol 2016; 63(5):211-8RN

Abstract

INTRODUCTION

The stroke is a chronic non-transmissible disease of high impact that is caused by different factors, among which are those related to lifestyles, that dietary factors are part.

AIM

To review the evidence in relation to dietary factors associated with stroke.

DEVELOPMENT

We conducted a literature review of the dietary factors and stroke. Research shows a decrease risk stroke, according to the recommended intake: 39% for Mediterranean diet, 19% for DASH diet, 10% for nuts, 26% for fruits and vegetables, 31% for fish, 26% for total protein, 9% for low-fat dairy, and 18% for calcium. On the other hand an increase in the risk of up to 58% to Western diet, 13% for processed meat and 23% for salt; in relation to the intake of legumes, eggs and whole milk, the results are heterogeneous.

CONCLUSIONS

The intake nuts, fruits and vegetables, fish, total protein, low-fat dairy, calcium and high adherence to Mediterranean and DASH diet could to have protective effects on stroke. While the Western diet and high consumption of red meat and processed meat, salt could to be a risk factor. Further investigation in relation to consumption of legumes, eggs, whole milk, rice, potatoes and soft drink is also necessary.

Authors+Show Affiliations

Universidad Industrial de Santander, Bucaramanga, Colombia. Hospital Internacional de Colombia, Bucaramanga, Colombia.Hospital Internacional de Colombia, Bucaramanga, Colombia.Universidad Industrial Santander, Bucaramanga, Colombia.

Pub Type(s)

Journal Article
Review

Language

spa

PubMed ID

27569567

Citation

Lopez-Romero, L, et al. "[Dietary Factors Associated With Stroke: a Literature Review]." Revista De Neurologia, vol. 63, no. 5, 2016, pp. 211-8.
Lopez-Romero L, Silva-Sieger F, Gamboa-Delgado E. [Dietary factors associated with stroke: a literature review]. Rev Neurol. 2016;63(5):211-8.
Lopez-Romero, L., Silva-Sieger, F., & Gamboa-Delgado, E. (2016). [Dietary factors associated with stroke: a literature review]. Revista De Neurologia, 63(5), pp. 211-8.
Lopez-Romero L, Silva-Sieger F, Gamboa-Delgado E. [Dietary Factors Associated With Stroke: a Literature Review]. Rev Neurol. 2016 Sep 1;63(5):211-8. PubMed PMID: 27569567.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Dietary factors associated with stroke: a literature review]. AU - Lopez-Romero,L, AU - Silva-Sieger,F, AU - Gamboa-Delgado,E, PY - 2016/8/30/entrez PY - 2016/8/30/pubmed PY - 2018/3/10/medline SP - 211 EP - 8 JF - Revista de neurologia JO - Rev Neurol VL - 63 IS - 5 N2 - INTRODUCTION: The stroke is a chronic non-transmissible disease of high impact that is caused by different factors, among which are those related to lifestyles, that dietary factors are part. AIM: To review the evidence in relation to dietary factors associated with stroke. DEVELOPMENT: We conducted a literature review of the dietary factors and stroke. Research shows a decrease risk stroke, according to the recommended intake: 39% for Mediterranean diet, 19% for DASH diet, 10% for nuts, 26% for fruits and vegetables, 31% for fish, 26% for total protein, 9% for low-fat dairy, and 18% for calcium. On the other hand an increase in the risk of up to 58% to Western diet, 13% for processed meat and 23% for salt; in relation to the intake of legumes, eggs and whole milk, the results are heterogeneous. CONCLUSIONS: The intake nuts, fruits and vegetables, fish, total protein, low-fat dairy, calcium and high adherence to Mediterranean and DASH diet could to have protective effects on stroke. While the Western diet and high consumption of red meat and processed meat, salt could to be a risk factor. Further investigation in relation to consumption of legumes, eggs, whole milk, rice, potatoes and soft drink is also necessary. SN - 1576-6578 UR - https://www.unboundmedicine.com/medline/citation/27569567/[Dietary_factors_associated_with_stroke:_a_literature_review]_ DB - PRIME DP - Unbound Medicine ER -