Cuiyu Deng1, Qi Lu2, Bingyan Gong2, Liya Li2, Lianxia Chang3, Li Fu1, Yue Zhao2. 1. 1Nursing Department,The Second Hospital of Tianjin Medical University,Pingjiang Road,Hexi District,Tianjin 300211,People's Republic of China. 2. 2School of Nursing,Tianjin Medical University,Observatory Road,Heping District,Tianjin 300070,People's Republic of China. 3. 3Nursing Department,Tianjin First Center Hospital,Tianjin,People's Republic of China.
Abstract
OBJECTIVE: Numerous systematic reviews of prospective studies on the association of stroke risk with the consumption of various food groups have been published. A review of the evidence across the existing systematic reviews and meta-analyses of prospective studies was conducted to provide an overview of the range and validity of the reported associations of food groups with stroke risk. DESIGN: The PubMed, EMBASE and Cochrane Library databases were searched for articles published up to September 2015 to identify systematic reviews of prospective studies. RESULTS: A total of eighteen studies published from 2008 to 2015 were eligible for analysis. Overall, thirteen specific foods were studied for an association with stroke outcome, including nuts, legumes, fruits and vegetables, refined grains, whole grains, dairy products, eggs, chocolate, red and/or processed meat, fish, tea, sugar-sweetened beverages and coffee. Whereas a high consumption of nuts, fruits, vegetables, dairy foods, fish and tea, and moderate consumption of coffee and chocolate demonstrated a protective effect, a high consumption of red and/or processed meat was associated with increased stroke risk. Refined grain, sugar-sweetened beverage, legume, egg and whole grain intake showed no effect on stroke outcome. CONCLUSIONS: The current overview provided a high level of evidence to support the beneficial effect of specific foods on stroke outcome. Clinicians and policy makers could inform clinical practice and policy based on this overview.
OBJECTIVE: Numerous systematic reviews of prospective studies on the association of stroke risk with the consumption of various food groups have been published. A review of the evidence across the existing systematic reviews and meta-analyses of prospective studies was conducted to provide an overview of the range and validity of the reported associations of food groups with stroke risk. DESIGN: The PubMed, EMBASE and Cochrane Library databases were searched for articles published up to September 2015 to identify systematic reviews of prospective studies. RESULTS: A total of eighteen studies published from 2008 to 2015 were eligible for analysis. Overall, thirteen specific foods were studied for an association with stroke outcome, including nuts, legumes, fruits and vegetables, refined grains, whole grains, dairy products, eggs, chocolate, red and/or processed meat, fish, tea, sugar-sweetened beverages and coffee. Whereas a high consumption of nuts, fruits, vegetables, dairy foods, fish and tea, and moderate consumption of coffee and chocolate demonstrated a protective effect, a high consumption of red and/or processed meat was associated with increased stroke risk. Refined grain, sugar-sweetened beverage, legume, egg and whole grain intake showed no effect on stroke outcome. CONCLUSIONS: The current overview provided a high level of evidence to support the beneficial effect of specific foods on stroke outcome. Clinicians and policy makers could inform clinical practice and policy based on this overview.
Authors: Miguel A Martinez-Gonzalez; Giuseppe Grosso; Justyna Godos; Agnieszka Micek; Tomasz Brzostek; Estefania Toledo; Licia Iacoviello; Arne Astrup; Oscar H Franco; Fabio Galvano Journal: Eur J Nutr Date: 2020-08-31 Impact factor: 5.614