Medeiros Fernanda, Casanova Marcela de Abreu, Fraulob Julio Cesar, Trindade Michelle
Department of Applied Nutrition, Federal University of the State of Rio de Janeiro, 20270004 Rio de Janeiro, RJ, Brazil.
Int J Hypertens. 2012;2012:763507. doi: 10.1155/2012/763507. Epub 2012 May 30.
Cerebrovascular diseases are the second cause of mortality in the world, and hypertension is considered a main risk factor for occurrence of stroke. The mechanisms responsible for the increased stroke risk remain unclear. However, dietary interventions have been applied in the management and treatment of their risk factors, which include increased blood pressure levels, obesity, diabetes, and dyslipidemia. Further studies should be conducted to assess the effects of carotenoids, flavonoids, n-3 polyunsaturated fats, and lower salt and high glycemic index intake in risk of stroke.
脑血管疾病是全球第二大致死原因，高血压被认为是中风发生的主要危险因素。中风风险增加的相关机制尚不清楚。然而，饮食干预已被应用于其危险因素的管理和治疗，这些危险因素包括血压水平升高、肥胖、糖尿病和血脂异常。应进一步开展研究，以评估类胡萝卜素、黄酮类化合物、n-3多不饱和脂肪酸以及低盐和高血糖指数饮食摄入对中风风险的影响。
