How Can Diet Influence the Risk of Stroke? | Zendy

Fernanda Medeiros | Zendy; Marcela de Abreu Casanova | Zendy; Julio Cesar Fraulob | Zendy; Michelle Trindade | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

How Can Diet Influence the Risk of Stroke?

Author(s) -

Fernanda Medeiros,

Marcela de Abreu Casanova,

Julio Cesar Fraulob,

Michelle Trindade

Publication year - 2012

Publication title -

international journal of hypertension

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.744

H-Index - 37

eISSN - 2090-0392

pISSN - 2090-0384

DOI - 10.1155/2012/763507

Subject(s) - medicine , dyslipidemia , stroke (engine) , diabetes mellitus , obesity , glycemic , glycemic index , blood pressure , risk factor , stroke risk , ischemic stroke , endocrinology , ischemia , mechanical engineering , engineering

Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research