How can diet influence the risk of stroke?

International Journal of Hypertension

Volumn 2012, Issue , 2012, Pages

  Medeiros, Fernanda ^a   Casanova, Marcela De Abreu ^b   Fraulob, Julio Cesar ^b   Trindade, Michelle ^b  

^a FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

^b STATE UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; CAFFEINE; CARBOHYDRATE; CAROTENOID; DOCOSAHEXAENOIC ACID; FAT; FLAVONE; FLAVONOID; FLAVONOL; ICOSAPENTAENOIC ACID; ISOFLAVONE; LINOLEIC ACID; OMEGA 3 FATTY ACID;

BRAIN HEMORRHAGE; BRAIN ISCHEMIA; CACAO; CARDIOVASCULAR MORTALITY; CEREBROVASCULAR ACCIDENT; COFFEE; DIASTOLIC BLOOD PRESSURE; DIET; DIETARY FIBER; FISH; GLYCEMIC INDEX; GLYCEMIC LOAD; HUMAN; HYPERTENSION; INCIDENCE; MEDITERRANEAN DIET; MORTALITY; NUTRIENT; PRIORITY JOURNAL; REVIEW; RISK FACTOR; RISK REDUCTION; SALT INTAKE; SEX DIFFERENCE; SODIUM RESTRICTION; SYSTOLIC BLOOD PRESSURE; TEA;

EID: 84868292469     PISSN: 20900384     EISSN: 20900392     Source Type: Journal    
DOI: 10.1155/2012/763507     Document Type: Review

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