What dietary interventions are recommended to reduce the risk of stroke?
It is recommended to 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. It is also recommended to reduce sodium intake by at least 1g/d sodium (2.5 g/d salt), and to consume higher amounts of potassium. Additionally, regular consumption of fish, high consumption of fruit and vegetables, and following the Mediterranean diet and the DASH (Dietary Approaches to Stop Hypertension) diet have also been identified as protective factors for stroke. 