(03-08-12) Stroke, food groups, and dietary patterns: a systematic review.

Sherzai A, Heim LT, Boothby C, Sherzai AD.
Source
Department of Neurology, Loma Linda University Medical Center, Loma Linda,
California, USA Department of Epidemiology and Biostatistics, Loma Linda
University, School of Public Health, Loma Linda, California, USA Loma Linda
University School of Medicine, Loma Linda, California, USA Department of
Neurology, Loma Linda University, Loma Linda, California, USA.
Abstract
Stroke is the fourth leading cause of mortality in the United States, yet it
is 80% preventable by addressing lifestyle factors including nutrition.
Evaluating the impact of nutrition at the food group and dietary pattern level
will provide greater insight into the role of nutrition in stroke. For this
purpose, a review of the literature was conducted using the PubMed, Web of
Science, and CINAHL Plus online databases. While fruits, vegetables, and soy
demonstrated a protective effect, variable findings were observed for fish,
animal products, and whole grains. Adherence to DASH, Mediterranean, and
prudent dietary patterns reduced the risk of stroke, whereas the Western
dietary pattern was associated with increased stroke risk. Low-fat diet was not
found to have a protective effect. Additional epidemiological evidence is
needed to elucidate the impact of specific dietary patterns and food groups on
stroke. Future research should consider developing dietary recommendations for
stroke prevention, which are based on clinical trials and have an emphasis on
food groups and dietary patterns that are palatable to the general public.
? 2012 International Life Sciences Institute.


Source: Nutr Rev. 2012 Aug;70(8):423-35. doi: 10.1111/j.1753-4887.2012.00490.x.

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