[Healthy diet in primary and secondary prevention of stroke].

Bicvic, Antonela; Hammer, Helly; Sarikaya, Hakan; Heldner, Mirjam R. (2021). [Healthy diet in primary and secondary prevention of stroke]. Therapeutische Umschau, 78(6), pp. 259-268. Hogrefe 10.1024/0040-5930/a001270

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Healthy diet in primary and secondary prevention of stroke Abstract. An unhealthy diet is one of the modifiable risk factors for stroke. The world population's diet is suboptimal. Healthy and nutritious food such as whole grain, vegetables, fruit and fish is not consumed enough, and unhealthy food such as sweetened beverages, processed meat and salty food takes up a higher proportion of the diet than recommended. We also see this imbalance in Switzerland. After a thorough literature review, we summarize the current findings about different diets and food groups affecting the risk of stroke. Generally, a diet low in salt and rich in potassium, vegetables, fruit, whole grains and unsaturated fats, moderate consumption of fish and low intake of meat is recommended to decrease the risk of stroke. The Mediterranean diet comprises all these aspects and was shown to reduce the stroke risk considerably. Generally, a high variety of food has more impact than supplementation of vitamins, minerals and micronutrients.

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