What dietary interventions can be recommended to reduce the risk of stroke?
It is reasonable to recommend individuals follow 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, to reduce the risk of stroke. Additionally, individuals should reduce their sodium intake by at least 1g/d sodium (2.5 g/d salt) to lower the risk of cardiovascular disease (CVD) events (including stroke). Higher adherence to the Southern diet (high in added fats, fried food, eggs, processed meats, and sugar-sweetened beverages) is associated with a 39% increased risk of stroke, while low sodium and high potassium consumption are associated with lower stroke rates.