[Dietary factors associated with stroke: a literature review]

Rev Neurol. 2016 Sep 1;63(5):211-8.
[Article in Spanish]

Abstract

Introduction: The stroke is a chronic non-transmissible disease of high impact that is caused by different factors, among which are those related to lifestyles, that dietary factors are part.

Aim: To review the evidence in relation to dietary factors associated with stroke.

Development: We conducted a literature review of the dietary factors and stroke. Research shows a decrease risk stroke, according to the recommended intake: 39% for Mediterranean diet, 19% for DASH diet, 10% for nuts, 26% for fruits and vegetables, 31% for fish, 26% for total protein, 9% for low-fat dairy, and 18% for calcium. On the other hand an increase in the risk of up to 58% to Western diet, 13% for processed meat and 23% for salt; in relation to the intake of legumes, eggs and whole milk, the results are heterogeneous.

Conclusions: The intake nuts, fruits and vegetables, fish, total protein, low-fat dairy, calcium and high adherence to Mediterranean and DASH diet could to have protective effects on stroke. While the Western diet and high consumption of red meat and processed meat, salt could to be a risk factor. Further investigation in relation to consumption of legumes, eggs, whole milk, rice, potatoes and soft drink is also necessary.

Title: Factores dieteticos asociados al ictus: revision de la bibliografia.

Introduccion. El ictus es una condicion cronica no transmisible de alto impacto, producida por diferentes factores, entre los que estan los relacionados con el estilo de vida, de los cuales forman parte los factores dieteticos. Objetivo. Revisar la evidencia existente con relacion a los factores dieteticos asociados al ictus. Desarrollo. Se realizo una revision de la bibliografia de los factores dieteticos y el ictus. Los estudios revisados describen una disminucion del riesgo de ictus, segun el consumo recomendado, hasta del 39% para la dieta mediterranea, el 19% para la dieta DASH, el 10% para las nueces, el 26% para las frutas y verduras, el 31% para el pescado, el 26% para la proteina total, el 9% para los lacteos bajos en grasa y el 18% para el calcio. Por el contrario, describen un aumento del riesgo hasta del 58% para la dieta occidental, el 13% para la carne procesada y el 23% para la sal. En relacion con el consumo de legumbres, huevos y leche entera, los resultados son heterogeneos. Conclusiones. El consumo de nueces, frutas y verduras, pescado, proteina total, lacteos bajos en grasa, calcio y la alta adhesion a las dietas DASH y mediterranea podrian tener efectos protectores para el ictus. Mientras que el alto consumo de carnes rojas y procesadas, sal y la dieta occidental podrian constituir un factor de riesgo. Asimismo, es necesaria una mayor investigacion en relacion con el consumo de legumbres, huevos, leche entera, arroz, patatas y bebidas azucaradas.

Publication types

  • Review

MeSH terms

  • Animals
  • Dairy Products
  • Diet*
  • Diet, Mediterranean
  • Dietary Approaches To Stop Hypertension
  • Fruit
  • Humans
  • Meat
  • Risk Factors
  • Stroke / epidemiology*
  • Vegetables