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High dietary intake of processed meats may elevate the risk of developing stroke in Swedish men.
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.
Adequate consumption of fruits and vegetables may reduce an individual's chances of suffering from stroke.
Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.
Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.
Adequate intake of fiber-rich foods may help guard against cardiovascular diseases, such as stroke and coronary heart disease.
Generous intake of nuts may offer individuals powerful protection against stroke.
Adequate intake of nuts may significantly cut down the risk of stroke.
