Dietary Interventions to Lower the Risk of Stroke

Current Neurology and Neuroscience Reports

Volumn 15, Issue 4, 2015, Pages

  Boden Albala, Bernadette ^a,b   Southwick, Lauren ^a   Carman, Heather ^a  

^a NEW YORK UNIVERSITY   (United States)

^b NEW YORK UNIVERSITY SCHOOL OF MEDICINE   (United States)

Author keywords

Cardiovascular disease (CVD); Clinical trial intervention; Diet dietary patterns; Health disparities; Stroke

Indexed keywords

DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID;

ALCOHOL CONSUMPTION; BRAIN ISCHEMIA; CARDIOVASCULAR DISEASE; CAUSE OF DEATH; CEREBROVASCULAR ACCIDENT; DIABETES MELLITUS; DIET THERAPY; DIETARY INTAKE; ETHNICITY; FOOD FREQUENCY QUESTIONNAIRE; HEALTH CARE DISPARITY; HEART ATRIUM FIBRILLATION; HEART INFARCTION; HUMAN; HYPERTENSION; INCIDENCE; INTERVENTION STUDY; LIFESTYLE; LIFESTYLE MODIFICATION; MEDICAL SOCIETY; MEDITERRANEAN DIET; MORTALITY; OBESITY; PHYSICAL ACTIVITY; PRIMARY PREVENTION; REVIEW; RISK FACTOR; RISK REDUCTION; SMOKING; SODIUM INTAKE; UNITED STATES; DIET SUPPLEMENTATION; FEEDING BEHAVIOR; STROKE;

DIETARY SUPPLEMENTS; FOOD HABITS; HUMANS; LIFE STYLE; RISK FACTORS; STROKE;

EID: 84923683717     PISSN: 15284042     EISSN: 15346293     Source Type: Journal    
DOI: 10.1007/s11910-015-0538-0     Document Type: Review

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