It is estimated that as many as 80% of strokes are preventable by addressing lifestyle factors – most notably nutrition. Ayesha Sherzai, from Loma Linda University (California, USA), and colleagues completed a systematic review of current medical literature on the interaction of nutrients in the risk of stroke. The team observed that higher intakes of fruits and vegetables exert a protective effect against stroke, with a significant reduction occurring with consumption of 3 to 5 servings per day. As well, the researchers found that adherence to DASH (low-salt) and Mediterranean dietary patterns reduced stroke risk as well, whereas the Western dietary pattern was associated with increased stroke risk.
Eat Smart to Avoid Stroke

Systematic review reaffirms the benefits of increased dietary consumption of fruits and vegetables to help reduce a person's risk of stroke.
Ayesha Sherzai, Lauren T Heim, Cassaundra Boothby, A Dean Sherzai. "Stroke, food groups, and dietary patterns: a systematic review." Nutrition Reviews. Volume 70, Issue 8, August 2012, Pages: 423–435.
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