Nutrition and stroke prevention: review of literature
The stroke is a common cause of morbidity and mortality. Diet seems to be an important modified factor of reducing the risk of the stroke development. We consider the following factors to be the best diet practices of the strokes prevention: ingesting food abundant with fresh vegetables and fruits, cereal products, fish, tea, polyvitamins. Such factors also include ingesting products characterized with high content of polyunsaturated acids, reducing products and beverages with high content of sugar. Besides food low content of salt and alcohol moderation also make sense.