e-journal

Eating the Mediterranean Style: a Tasty Way for Stroke Prevention

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Stroke is a leading cause of death and disability, with high individual, social and economic costs. Diet has been identified as a modifiable risk factor for cardiovascular diseases and stroke in several large epidemiological studies. The evaluation of foods groups and dietary patterns provides a more realistic representation of actual dietary intake, and gives clues to developing guidelines aimed at general population. We review the role of Mediterranean diet, fruit and vegetables, and olive oil consumption, on the risk of stroke and other vascular outcomes. Findings from major studies indicate that, together with a healthy lifestyle, the traditional Mediterranean way of eating, including social and cultural components, and inscribed on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO, may be considered a cost-effective intervention to reduce the human, social and economic burden of stroke and cardiovascular disease.

Keywords: Stroke; Mediterranean Diet; Cardiovascular Prevention.

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Ketersediaan

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Informasi Detail

Judul Seri

Agriculture and Agricultural Science Procedia

No. Panggil

-

Penerbit

: Elsevier., 2016

Deskripsi Fisik

Agriculture and Agricultural Science Procedia 8 ( 2016 ) 762 – 768

Bahasa

English

ISBN/ISSN

doi: 10.1016/j.aaspr

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

-

Edisi

8 (2016)

Subjek

KIMIA

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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