Nutritional factors in stroke

Abstract

Observational studies support the role of modifying lifestyle-related risk factors such as diet, physical activity and alcohol use in stroke prevention. For example, increased Na intake is associated with hypertension, and reduction in salt consumption may significantly lower blood pressure and may reduce stroke mortality. Moderately elevated homocysteine levels may be associated with stroke and are associated with deficiency of dietary intake of folate, vitamin B6 and vitamin B12. Consumption of a diet rich in fruits, vegetables, folate, K, Ca, Mg, dietary fibre, fish and milk may protect against stroke. Regular physical activity may also protect against stroke through its role in controlling various risk factors such as hypertension, diabetes mellitus and obesity. The role of fat intake as a risk factor for stroke remains uncertain, whereas the association between stroke and cholesterol has more convincingly been demonstrated by the recent intervention trials using statins. There is also evidence that a low serum albumin may be causally linked to stroke risk and outcome and that a significant number of stroke patients are undernourished on admission and their nutritional status deteriorates further whilst in hospital. Undernutrition is associated with increasing morbidity and mortality and nutritional supplements may have some beneficial effect on some outcome measures.

Physician Advice, Patient Actions, and Health-Related Quality of Life in Secondary Prevention of Stroke Through Diet and Exercise

“…Also, our dietary measures were general and may not capture dietary changes that are particular to stroke prevention. The association of dietary fat with stroke is uncertain, 36,39 although lower fat intake is recommended for the reduced risk of coronary heart disease, a risk factor for stroke. Other dietary factors that may be related to reduction in stroke risk include increased antioxidants and potassium through greater consumption of fruits and vegetables and reduced salt intake, which may lower high blood pressure, the major risk factor for stroke.…”

“…Other dietary factors that may be related to reduction in stroke risk include increased antioxidants and potassium through greater consumption of fruits and vegetables and reduced salt intake, which may lower high blood pressure, the major risk factor for stroke. 39 Results of recent studies, such as the Dietary Approaches to Stop Hypertension diet (for lowering high blood pressure) 40 and the Lyon Diet Heart Study 41 (demonstrating significant reductions in subsequent cardiovascular events after a myocardial infarction from the adoption of a Mediterranean diet), highlight the need for more well-designed studies examining the effects of lifestyle changes for secondary prevention.…”

Stroke prevention - other nutrients

“…The overall picture seems to be a good deal of epidemiological evidence linking nutrients and diet patterns to stroke risk, with no consistent distinction between ischaemic and haemorrhagic types 97 . As one might have predicted, these links have much in common with the nutritional associations to ischaemic and hypertensive cardiovascular disease generally.…”

Blood Pressure and Levels of Fe, Ca, Mg, Zn, Cu, Na and K in the Hair of Young Bantu Men from Tanzania

“…The study conducted by Zoccali et al [26] demonstrated a linear association between Na consumption and daily blood pressure figures in middle-aged individuals [27, 28]. Yet, the evaluation of impact sodium intake has on the development of hypertension in the general population remains a subject of controversy.…”