Dietary factors associated with stroke: a literature review

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.