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Wall Street Journal Best Seller Dr. M's Seven-X Plan for Digestive Health
Consumed foods have via multiple mechanisms, the potential to impact on vascular disease, whether it is cardiovascular or cerebrovascular disease. As such, dietary factors have been the subject of numerous studies to examine their impact on health and disease. An optimal diet for stroke prevention is not well established.
Drs Ding and Mozaffarian from the Harvard School of Public Health (Seminars in Neurology ) examined the entire literature on this topic that had been published between January 1979 through November 2004.
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The studies reviewed included experimental, observational, and clinical studies of dietary factors (both macro- and micronutrients) with potential to impact on risk of stroke indirectly or via improving hypertension which is the main modifiable stroke risk factor.
A total of 121 publications met their inclusion criteria. The summary of their results and conclusions is outlined below:
- Low sodium and high potassium diet lowers blood pressure and as such is likely reduce stroke risk.
- Diet rich in fruits and vegetables, whole grains, folic acid, and fish are each likely to reduce stroke risk.
- A well-designed diet based on above or a traditional Mediterranean diet, which includes above as well as legumes and olive oil, has potential to reduce risk of stroke.
- There is inconclusive data regarding optimal levels of dietary magnesium, calcium, antioxidants, fat and cholesterol, type of carbohydrate, or animal protein in diet for prevention of stroke.
They recommended continued research regarding the possible effects of other major dietary factors on stroke risk.
Wall Street Journal Best Seller Dr. M's Seven-X Plan for Digestive Health
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