What dietary interventions can reduce the risk of stroke and TIA?
In patients with stroke or TIA, following a Mediterranean-type diet, typically with emphasis on monounsaturated fat, plant-based foods, and fish consumption, with either high extra virgin olive oil or nut supplementation, in preference to a low-fat diet, is reasonable to reduce risk. Additionally, it is reasonable to recommend reducing sodium intake by at least 1g/d sodium (2.5 g/d salt) to reduce the risk of cardiovascular disease (CVD) events (including stroke). Eating regular amounts of fish, high consumption of fruit and vegetables, and following the Mediterranean diet and the DASH (Dietary Approaches to Stop Hypertension) diet have all been associated with lower stroke risk. High potassium consumption and low sodium consumption are also associated with lower stroke rates.