Diet for Stroke

Dear Colleagues,

Stroke is the second leading cause of death and the third leading cause of disability worldwide. Unfortunately, the incidence of stroke has risen exponentially in recent decades, especially in Western countries. Therefore, the development of effective preventive strategies to counteract this pandemic is urgently needed. The major known risk factors for stroke are hypertension, diabetes, and dyslipidaemia. However, recently, significant attention has been given to the impact of lifestyle on the risk for stroke, in particular, the importance of diet. Diet directly effects the stroke risk factors through the maintenance of body weight. Moreover, a direct effect of diet on stroke risk has been reported, and it has been estimated that a healthy diet reduces stroke risk by more than 19%. The pleiotropic effects of diet against stroke may be related to the presence of nutrients with anti-inflammatory and antioxidant properties in certain foods. The Mediterranean diet has been associated with better cardiovascular health, including a lower risk for stroke. The presence of some specific nutrients, like omega-3 fatty acids, polyphenols, and vitamins, have been strongly associated with primary and secondary prevention of stroke. Moreover, recently a nutrigenomics interaction between dietary change, vascular risk factors, and risk for stroke was proposed. The main objective of this Special Issue, Diet for Stroke, is to publish selected papers on the roles of macro- and micronutrients on risk factors for stroke. Authors are invited to submit proposals for manuscripts that fit this objective. Clinical or experimental studies and/or review will be considered.

Dr. David Della-Morte
Guest Editor

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