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Nutrition and Risk of Stroke

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A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (1 May 2019) | Viewed by 29909

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Dr. Susanna C. Larsson

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Unit of Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, SE-17177 Stockholm, Sweden
Interests: diet; lifestyle; modifiable risk factors; stroke; cardiovascular disease
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to expand and add research knowledge on the role of diet, including foods, food groups, beverages, nutrients, phenolic compounds, and other dietary compounds, in the prevention of stroke. This issue welcomes original research articles reporting data from epidemiological studies, preferably prospective studies, as well as Mendelian randomization studies, randomized controlled trials, and systematic reviews and meta-analyses. Invited are also manuscripts describing reviews of the scientific literature on nutrition for stroke prevention.

Assoc. Prof. Susanna C. Larsson
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Diet
Foods
Nutrients
Vitamins
Minerals
Phenolic Compounds
Fatty Acids
Stroke
Cerebral Infarct
Intracerebral/Subarachnoid Hemorrhage

Published Papers (5 papers)

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Research

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12 pages, 242 KiB

Open AccessArticle

Diet after Stroke and Its Impact on the Components of Body Mass and Functional Fitness—A 4-Month Observation

by Justyna Leszczak, Ewelina Czenczek-Lewandowska, Grzegorz Przysada, Justyna Wyszyńska, Aneta Weres, Joanna Baran, Andrzej Kwolek and Artur Mazur

Nutrients 2019, 11(6), 1227; https://doi.org/10.3390/nu11061227 - 29 May 2019

Cited by 6 | Viewed by 3669

Abstract

The aim of the study was to assess the effect of various diets on BMI and selected components of body mass, i.e., fat mass (FAT%), visceral fat (VFAT level), muscle mass (PMM %), body water (TBW %), and functional fitness during a 4-month observation period. Examinations were conducted three times in a group of 100 people after a stroke. The study group was divided into four subgroups according to the type of diet applied. The components of body mass were assessed using the electrical bioimpedance method, and functional fitness using the Barthel scale, the Brunnström scale, and the modified Ashworth scale. Despite the fact that there were no significant differences among the diets applied, it was observed that each of them had a positive effect on the reduction of the mean BMI, FAT%, VFAT level, and the increase in TBW% and PMM%. At the same time, there was a significant improvement in the functional fitness of the hand and upper limb. Weight control and a change in eating habits after a stroke incident is extremely important as it promotes faster recovery and improved functional fitness. Full article

(This article belongs to the Special Issue Nutrition and Risk of Stroke)

13 pages, 1786 KiB

Open AccessFeature PaperCommunication

Nutrition and Risk of Stroke

by J. David Spence

Nutrients 2019, 11(3), 647; https://doi.org/10.3390/nu11030647 - 17 Mar 2019

Cited by 65 | Viewed by 14272

Abstract

Nutrition is far more important in stroke risk than most physcians suppose. Healthy lifestyle choices reduce the risk of stroke by ~80%, and of the factors that increase the risk of stroke, the worst is diet: only ~0.1% of Americans consume a healthy diet, and only 8.3% consume a somewhat healthy diet. The situation is probably not much better in most other countries. A Cretan Mediterranean diet, high in olive oil, whole grains, fruits, vegetables and legumes, and low in cholesterol and saturated fat, can reduce stroke by 40% or more in high-risk patients. The role of the intestinal microbiome in cardiovascular risk is emerging; high levels of toxic metabolites produced by intestinal bacteria from meat (particularly red meat) and egg yolk are renally excreted. Patients with renal impairment, including the elderly, should limit red meat and avoid egg yolk, as should other patients at high risk of stroke. Salt intake should be limited to 2–3 grams per day. Metabolic B12 deficiency is common and usually missed. It has serious neurological consequences, including an increase in the risk of stroke. It now clear that B vitamins to lower homocysteine reduce the risk of stroke, but we should probably be using methylcobalamin instead of cyanocobalamin. Full article

(This article belongs to the Special Issue Nutrition and Risk of Stroke)

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11 pages, 1446 KiB

Open AccessArticle

Substitution of Fish for Red Meat or Poultry and Risk of Ischemic Stroke

by Stine K. Venø, Christian S. Bork, Marianne U. Jakobsen, Søren Lundbye-Christensen, Flemming W. Bach, Peter L. McLennan, Anne Tjønneland, Erik B. Schmidt and Kim Overvad

Nutrients 2018, 10(11), 1648; https://doi.org/10.3390/nu10111648 - 3 Nov 2018

Cited by 6 | Viewed by 3984

Abstract

We investigated the risk of ischemic stroke and its subtypes when red meat or poultry was substituted with fish. A total of 57,053 participants aged 50–65 years at baseline were included in the Danish Diet, Cancer and Health study. All participants filled in a food-frequency questionnaire at recruitment. Potential ischemic stroke cases were identified by linkage to the Danish National Patient Register, and all cases were validated and subclassified. Substitutions were investigated as 150 g/week of fish for 150 g/week of red meat or of poultry using multivariable Cox proportional hazard regression models. During 13.5 years of follow-up, 1879 participants developed an ischemic stroke. Replacing red meat or poultry with fish was not associated with the rate of total ischemic stroke, but there was a statistically significant lower rate of large artery atherosclerosis when fish replaced processed (hazard ratio (HR): 0.78; 95% confidence interval (CI): 0.67; 0.90) and unprocessed (HR: 0.87; 95% CI: 0.75; 0.99) red meat. A statistically significant higher rate of cardioembolism was found when poultry was replaced by total fish (HR: 1.42; 95% CI: 1.04; 1.93). When fatty fish replaced unprocessed red meat, a statistically significant lower rate of small-vessel occlusion was found (HR: 0.88; 95% CI: 0.77; 0.99). In conclusion, replacing red meat with fish was not associated with risk of total ischemic stroke but was associated with a lower risk of subtypes of ischemic stroke. Full article

(This article belongs to the Special Issue Nutrition and Risk of Stroke)

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7 pages, 1109 KiB

Open AccessArticle

Circulating Vitamin K₁ Levels in Relation to Ischemic Stroke and Its Subtypes: A Mendelian Randomization Study

by Susanna C. Larsson, Matthew Traylor and Hugh S. Markus

Nutrients 2018, 10(11), 1575; https://doi.org/10.3390/nu10111575 - 25 Oct 2018

Cited by 15 | Viewed by 3742

Abstract

Vitamin K plays a crucial role in blood coagulation, and hypercoagulability has been linked to atherosclerosis-related vascular disease. We used the Mendelian randomization study design to examine whether circulating vitamin K₁ (phylloquinone) levels are associated with ischemic stroke. Four single-nucleotide polymorphisms associated with vitamin K₁ levels were used as instrumental variables. Summary-level data for large artery atherosclerotic stroke (n = 4373 cases), small vessel stroke (n = 5386 cases), cardioembolic stroke (n = 7193 cases), and any ischemic stroke (n = 34,217 cases and 404,630 non-cases) were available from the MEGASTROKE consortium. Genetically-predicted circulating vitamin K₁ levels were associated with large artery atherosclerotic stroke but not with any other subtypes or ischemic stroke as a whole. The odds ratios per genetically predicted one nmol/L increase in natural log-transformed vitamin K₁ levels were 1.31 (95% confidence interval (CI) 1.12–1.53; p = 7.0 × 10⁻⁴) for large artery atherosclerotic stroke, 0.98 (95% CI 0.85–1.12; p = 0.73) for small vessel stroke, 1.01 (95% CI 0.90–1.14; p = 0.84) for cardioembolic stroke, and 1.05 (95% CI 0.99–1.11; p = 0.11) for any ischemic stroke. These findings indicate that genetic predisposition to higher circulating vitamin K₁ levels is associated with an increased risk of large artery atherosclerotic stroke. Full article

(This article belongs to the Special Issue Nutrition and Risk of Stroke)

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Review

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20 pages, 247 KiB

Open AccessFeature PaperReview

Polyunsaturated Fatty Acids and Risk of Ischemic Stroke

by Stine Krogh Venø, Erik Berg Schmidt and Christian Sørensen Bork

Nutrients 2019, 11(7), 1467; https://doi.org/10.3390/nu11071467 - 27 Jun 2019

Cited by 20 | Viewed by 3641

Abstract

Ischemic stroke is a major cause of death and morbidity worldwide. It has been suggested that polyunsaturated fatty acids (PUFAs) may be associated with a lower risk ischemic stroke, but this has been far less studied than their role for coronary heart disease. In this paper, we summarize the main findings from previous follow-up studies investigating associations between intake or biomarkers of the major PUFAs including alpha-linolenic acid (ALA), marine n-3 PUFAs and linoleic acid (LA) and the development of ischemic stroke. Several follow-up studies have suggested that marine n-3 PUFAs may be associated with a lower risk of ischemic stroke although results have not been consistent and limited knowledge exist on the individual marine n-3 PUFAs and ischemic stroke and its subtypes. The role of ALA is less clear, but most studies have not supported that ALA is appreciably associated with ischemic stroke risk. Some studies have supported that LA might be associated with a lower risk of total ischemic stroke, while limited evidence exist on PUFAs and ischemic stroke subtypes. The associations may depend on the macronutrients that PUFAs replace and this substitution aspect together with focus on dietary patterns represent interesting areas for future research. Full article

(This article belongs to the Special Issue Nutrition and Risk of Stroke)

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