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Diet and stroke.

S C Renaud1

  • 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
PubMed
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.

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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.

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