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International Journal of Hypertension
Volume 2012, Article ID 763507, 7 pages
Review Article

How Can Diet Influence the Risk of Stroke?

1Department of Applied Nutrition, Federal University of the State of Rio de Janeiro, 20270004 Rio de Janeiro, RJ, Brazil
2Department of Clinical Medicine, State University of Rio de Janeiro, 20551-030 Rio de Janeiro, RJ, Brazil

Received 3 February 2012; Revised 20 March 2012; Accepted 4 April 2012

Academic Editor: Mario Fritsch Neves

Copyright © 2012 Fernanda Medeiros et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.