Nutrition and stroke
(0) Stroke is one of the leading causes of death and certainly the major cause of disability in the world. WHO has estimated that between 1990 to 2020 the world will witness an increase in stroke mortality of 78％ in woman and 106％ in man. Much of this increase will be in developing countries which are witnessing rapid change in lifestyle and nutrition, hypertension, diabetes mellitus, smoking, atrial fibrillation, hyperlipidemia, Homocysteinemia, and alcohol are the most significant modifiable risk factors of stroke. Of these, hypertension, diabetes, smoking, hyperlipidemia,homocysteinemia and alcoholism are obviously affected by lifestyle and nutrition. However, whilst epidemiology studies have noted an association of nutritional practice with stroke risk, further research is needed to show how nutritional interventions can be effective in stroke prevention.
cerebrovascular disease nutrition cerebral ischemia cerebral hemorrhage hypertension
Chen Ya Huang
Department of Medicine, University of Hong Kong, Hong Kong SAR, China
国际会议
国际营养科学联盟第八届临床营养学大会暨第五届亚太临床营养学会大会
杭州
英文
266-274
2006-10-01（万方平台首次上网日期，不代表论文的发表时间）