Stroke

Secondary prevention:

NUTRITION

• There is some evidence that a healthy diet such as the mediterranean diet may reduce the risk of stroke (1)

• Emphasize: "Intake of vegetables, fruits, whole grains, low-fat dairy  products, poultry, fish, legumes, nontropical vegetable oils, and nuts. Limit the intake of sweets, sugar-sweetened beverages, and red  meats. Calories from saturated fat should be limited to 5 to 6 percent  and calories from trans-fat should be reduced." (1)

• Sodium: Reduce intake to < 2.5g/day if blood pressure reduction is desired (1)

• Alcohol: Avoid high intake (1)

PHYSICAL ACTIVITY

• Regular physical activity such as brisk walking reduces the risk of stroke (1)

• Physical inactivity and a sedentary lifestyle increase the risk of stroke (1)

SMOKING

• Increases, in a dose response relation, the risk of particularly ischemic stroke and subarachnoidal bleeding (1)

• Excess risk is eliminated 5 years after smoking cessation (1)

WEIGHT

• Obesity increases the risk of ischemic stroke (1)

• Weight loss have not shown to reduce stroke risk, but may help to control other risk factors for stroke, such as blood pressure, glucose levels and lipid level (1)