date:Aug 09, 2012
e risk,they reveal, noting that low-fat diets were not found to have any protective effect.
Due to the synergistic interaction of nutrients that make it difficult to pinpoint specific nutrients as risk factors for stroke, future research, particularly clinical trials, should also focus on developing stroke prevention recommendations based on food groups and dietary patterns that are palatable and understandable to the general public.
Source:Nutrition Reviews
Volume 70,Issue 8,pages 423435,doi:1