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Dietary protein and stroke prevention: Is the Eskimo diet the answer to avoid stroke?
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 Associat...
Source: Neurology - June 30, 2014 Category: Neurology Authors: Tamayo, A., Castilla-Guerra, L. Tags: Stroke prevention, Nutritional EDITORIALS Source Type: research

Quantitative analysis of dietary protein intake and stroke risk
Conclusion: These findings suggest that moderate dietary protein intake may lower the risk of stroke.
Source: Neurology - June 30, 2014 Category: Neurology Authors: Zhang, Z., Xu, G., Yang, F., Zhu, W., Liu, X. Tags: Stroke prevention, Cohort studies, Risk factors in epidemiology ARTICLE Source Type: research