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Diet and stroke
1INSERM, Unit 330, University Bordeaux 2, 146 Rue Léo Saigant, 33076 Bordeaux Cedex, France. serge.renaud@bordeaux.inserm.fr
The Journal of Nutrition, Health & Aging
|July 18, 2001
Summary
Dietary changes protecting from coronary heart disease (CHD) may also prevent stroke. High linoleic acid intake may increase stroke risk, while alpha-linolenic acid (ALA), fruits, vegetables, and moderate alcohol intake show protective effects.
Area of Science:
- Neurology
- Nutritional Science
- Public Health
Background:
- Stroke is a leading cause of death in industrialized nations, with mortality trends mirroring coronary heart disease (CHD).
- Dietary factors influencing CHD may also impact stroke risk.
- Saturated fat intake, a primary CHD environmental factor, shows a complex relationship with stroke, potentially even offering protection.
Purpose of the Study:
- To highlight key dietary relationships relevant for public health recommendations regarding stroke prevention.
- To investigate the association between specific fatty acids and stroke risk.
- To explore the role of fruits, vegetables, folic acid, and alcohol in stroke risk reduction.
Main Methods:
- Multivariate analysis of ecological study data.
- Review of observation and intervention studies.
- Comparison with dietary recommendations from successful intervention studies like the Lyon Diet Heart Study.
Main Results:
- High intake of linoleic acid, a common polyunsaturated fatty acid, may be associated with increased stroke risk.
- Alpha-linolenic acid (ALA) demonstrates a significant protective effect against stroke.
- Increased consumption of fruits, vegetables, and folic acid is linked to stroke protection.
- Moderate alcohol consumption may lower stroke risk, similar to CHD, but high intake (binge drinking) dramatically increases risk.
Conclusions:
- Dietary recommendations for stroke prevention should focus on reducing linoleic acid and increasing ALA intake.
- Incorporating fruits, vegetables, and folic acid into the diet is crucial for stroke risk reduction.
- Public health strategies similar to those employed in the Lyon Diet Heart Study and Finland, emphasizing these dietary changes, have shown over 50% reduction in mortality from CHD, cancer, and stroke.