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Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
Increased consumption of red and processed meats is significantly associated with a high incidence of stroke, particularly ischemic stroke.
Compared to rare- and non-consumers, regular consumers of red and processed meat products are more likely to develop ischemic and total stroke.
Low intake of cholesterol and saturated fats may cut down coronary heart disease and stroke risk.
Adequate intake of fiber-rich foods may help guard against cardiovascular diseases, such as stroke and coronary heart disease.
Generous intake of nuts may offer individuals powerful protection against stroke.
Adequate intake of nuts may significantly cut down the risk of stroke.
Adequate intake of diets rich in flavonoids may help guard against the occurrence of stroke.
Regular intake of nuts may significantly cut down stroke risk.
Stroke is less likely to occur in individuals who regularly consume large amounts of nuts.
