Nutritional factors in stroke / SE Gariballa.-- pp. 5-17.-- En: British Journal of Nutrition.-- 84, 1 (2000)
FACTORES DE RIESGO
PREVENCION Y CONTROL
Ubicación: CANIA. CD
Tipo de Material: Separata
Observational studies support the role of modifying lifestyle-related risk factors such as diet, physical activity and alcohol use in stroke prevention. For example, increased Na intake is associated with hypertension, and reduction in salt consumption may significantly lower blood pressure and may reduce stroke mortality. Moderately elevated homocysteine levels may be associated with stroke and are associated with deficiency of dietary intake of folate, vitamin B6 and vitamin B12. Consumption of a diet rich in fruits, vegetables, folate, K, Ca, Mg, dietary fibre, fish and milk may protect against stroke.....Continua.