Relationship between Diet and Stroke: Review from Different Meta-Analytical Studies

Introduction Diet is one of the most important modifiable risk factors for cerebrovascular diseases, which accounts for one in every eight deaths worldwide. Objective To systematically review and report the articles from world on diet modification to reduce the risk of stroke. Methodology Study was done on May 2016 through various databases using search terms Diet AND Modification AND Stroke.13 Meta analytical articles were identified for this review based on inclusion and exclusion criteria. Results We selected 13 Meta analysis articles including 105 prospective studies, 8 randomized controlled trials and 36 cohort studies with 2696735 participants and 80691 stroke events for this review. All articles included in this review were from 2008 to till date. Conclusion Folic acid, vitamin D, potassium and magnesium supplementation, and dietary fiber to the diet showed an inverse relationship to the stroke events. Chocolates, green and black tea and fish consumption also reduces the risk of stroke. Results from this review indicate that consumption of fresh red meat, processed red meat as well as total red meat and heavy alcohol consumption is associated with increased risk of total stroke and ischemic stroke, but not hemorrhagic stroke.