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Dietary fiber intake and risk of first stroke: a systematic review and meta-analysis.

​Habitual consumption of fiber-rich foods may protect individuals from developing stroke for the first time.

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Carotenoids as Potential Antioxidant Agents in Stroke Prevention: A Systematic Review.

​Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.

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Dietary and circulating lycopene and stroke risk: a meta-analysis of prospective studies.

​Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.

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Meta-analysis of the association between secondhand smoke exposure and stroke.

Frequent exposure to passive smoke may increase an individual's chances of developing stroke.

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Red meat consumption and risk of stroke in Swedish men.

​High dietary intake of processed meats may elevate the risk of developing stroke in Swedish men.

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Fruits and vegetables consumption and risk of stroke: a meta-analysis of prospective cohort studies.

A decline in the risk of stroke is associated with consistent consumption of fruits and vegetables.

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Fruit and vegetable consumption and risk of stroke: a meta-analysis of cohort studies.

Adequate consumption of fruits and vegetables may reduce an individual's chances of suffering from stroke.

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Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands.

Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.

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Flavonol intake and stroke risk: a meta-analysis of cohort studies.

Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.

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Red and processed meat consumption and risk of stroke: a meta-analysis of prospective cohort studies.

Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.

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Red meat consumption and risk of stroke: a meta-analysis of prospective studies.

Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.

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Cholesterol, coronary heart disease, and stroke: a review of published evidence from observational studies and randomized controlled trials.

Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.

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