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A Middle Cerebral Artery Occlusion Technique for Inducing Post-stroke Depression in Rats
Published on: May 22, 2019
How can diet influence the risk of stroke?
Fernanda Medeiros1, Marcela de Abreu Casanova, Julio Cesar Fraulob
1Department of Applied Nutrition, Federal University of the State of Rio de Janeiro, 20270004 Rio de Janeiro, RJ, Brazil.
Abstract:
Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.
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