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The complexity of human diet resides in the heterogeneity of sources (e.g., animals, grains, vegetables, and fruits), preservatives used, and cultural, religious, and geographic factors. Other factors include age, personal preferences, concomitant diseases, and even genetic predispositions (e.g., gluten sensitivity). Growing evidence has shown that multiple dietary substrates increase the risk of stroke by increasing blood pressure or adversely contributing to atherogenesis.1 Excess salt intake, low potassium intake, excess weight, and high alcohol consumption increase the risk of hypertension.2 The American Heart Association (AHA)1,2 and the Canadian Stroke Best Practices recommend a sodium intake of less than 1,500 mg/d (avoiding processed foods), a diet high in fresh fruits, vegetables, low-fat dairy products, dietary and soluble fiber, whole grains, and very low alcohol consumption.3
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- © 2014 American Academy of Neurology
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