Stroke Risk Associated With Diet Quality, Energy Intake Overall

It is all about Calories in vs Calories out.

...overnutrition also increases stroke risk. The likely mechanism is by hastening the onset of obesity, hypertension, hyperlipidemia, and diabetes.

But what is of importance, are the results of the literature search and what was found re: nutrition myths.

Note the following about antioxidants, calcium and vegetarian diets:

On the basis of a literature review, the reviewer noted the following findings:

Vitamin A supplementation increases all-cause mortality risk.

β-carotene supplementation increases cardiovascular and all-cause mortality risks and does not prevent stroke.

Vitamin C supplementation does not prevent stroke.

Vitamin E supplementation increases all-cause mortality risk and does not prevent stroke.

Although folic acid supplementation does not prevent stroke in populations with high folate intake, deficiency in regions of low folate intake may be a causal and treatable risk factor for stroke.

Vitamin D deficiency is associated with hypertension, cardiovascular disease, and stroke, but to date, supplementation has not been shown to prevent cardiovascular events. Randomized trials are underway.

Salt supplementation by 5 g per day is linked to a 23% increase in stroke risk (95% confidence interval [CI], 6 - 43).

Although decreasing salt intake has not been shown to reduce stroke risk, lowering consumption by 2 g per day is associated with a 20% decrease in cardiovascular events (95% CI, 1 - 36), and lower salt intake is also linked to blood pressure reduction.

Potassium supplementation by 1 g per day is associated with an 11% reduction in the risk for stroke (95% CI, 3 - 17), but supplementation is not proven to prevent stroke.

Potassium supplementation by 0.8 g per day is associated with a decrease in blood pressure by 5/3 mm Hg.

Calcium supplementation exceeding 0.5 g per day is linked to a 31% increase in the risk for myocardial infarction (95% CI, 2 - 67), does not prevent stroke, and may actually increase stroke risk.

High intake of total fat, trans fats, and saturated fats is not associated with an increased risk for stroke, and reduced total fat intake does not lower stroke risk.

High intake of plant n-3 polyunsaturated fats is associated with a reduced risk for stroke.

Marine n-3 polyunsaturated fat supplementation lowers cardiovascular events and death by 8% (95% CI, 1 - 15), but in a randomized trial, it did not reduce stroke risk.

High intake of carbohydrates with high glycemic index and glycemic load is associated with increased blood glucose levels, body weight, and stroke mortality.

High fiber intake is linked to lower blood pressure, blood glucose levels, and low-density lipoprotein cholesterol levels.

High protein intake is not associated with stroke risk.

High intake of a healthy diet was linked to an increased risk for stroke in one observational study and a reduced risk for stroke in another observational study.

High intake of an unhealthy diet was linked to an increased risk for stroke and a population-attributable risk for stroke of 19% (99% CI, 11 - 30).

In women, a prudent diet or Dietary Approaches to Stop Hypertension (DASH)–style diet is associated with a lower risk for stroke, and a Western diet is linked with a higher risk for stroke.

In women, the Mediterranean diet is associated with lower risks for stroke, cardiovascular disease, cardiovascular mortality, and all-cause mortality.

The effects of a vegetarian diet and a Japanese diet on stroke risk are unknown.

Still think they have any idea what they are talking about?