Nutrition and prevention of ischemic stroke: Present knowledge, limitations and future perspectives

Nutrition, Metabolism and Cardiovascular Diseases

Volumn 14, Issue 2, 2004, Pages 97-114

  Strazzullo, P ^a   Scalfi, L ^a   Branca, F ^b   Cairella, G ^b   Garbagnati, F ^b   Siani, A ^c   Barba, G ^c   Rubba, P ^a   Mancia, G ^d  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c CNR   (Italy)

^d UNIVERSITY OF MILANO BICOCCA   (Italy)

Author keywords

Foods; Ischemic stroke; Nutrients; Nutrition; Prevention

Indexed keywords

ALCOHOL; ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; CALCIUM; FAT; FOLIC ACID; LINOLENIC ACID; MAGNESIUM; POTASSIUM; PYRIDOXINE; SATURATED FATTY ACID; SODIUM;

ALCOHOL ABUSE; ALCOHOL CONSUMPTION; BLOOD PRESSURE; BRAIN HEMORRHAGE; CEREBROVASCULAR ACCIDENT; CLINICAL TRIAL; DIABETES MELLITUS; DISEASE PREDISPOSITION; DYSLIPIDEMIA; FAT INTAKE; FISH; FRUIT; HUMAN; HYPERHOMOCYSTEINEMIA; HYPERTENSION; IMMOBILIZATION; ISCHEMIC HEART DISEASE; LIPID BLOOD LEVEL; META ANALYSIS; METHODOLOGY; NUTRITION; OBESITY; PATHOGENESIS; POTASSIUM INTAKE; REVIEW; RISK FACTOR; SALT INTAKE; SIDE EFFECT; SMOKING; VEGETABLE;

EID: 3042681125     PISSN: 09394753     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0939-4753(04)80017-6     Document Type: Review

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