Dietary Interventions to Lower the Risk of Stroke

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• 作者：Bernadette Boden-Albala (1) (2) (3)
  Lauren Southwick (1)
  Heather Carman (1)
  
  1. Division of Social Epidemiology ; Global Institute of Public Health ; New York University ; 41 East 11th Street ; 7th Floor ; New York ; NY ; 10003 ; USA
  2. New York University School of Medicine ; 550 1st Avenue ; New York ; NY ; 10016 ; USA
  3. Department of Epidemiology and Health Promotion ; College of Dentistry ; New York University ; 41 East 11th Street ; 7th Floor ; New York ; NY ; 10003 ; USA
  
• 关键词：Cardiovascular disease (CVD) ; Stroke ; Diet/dietary patterns ; Clinical trial intervention ; Health disparities
• 刊名：Current Neurology and Neuroscience Reports
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：15
• 期：4
• 全文大小：212 KB
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• 刊物主题：Neurology; Neurosciences;
• 出版者：Springer US
• ISSN：1534-6293

文摘

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.