A plant-based diet and stroke.

Abstract

Stroke is a leading cause of death and disability in the United States and globally. Each year, approximately 795,000 Americans experience a stroke.[1] Total annual costs of stroke, both direct and indirect, amount to $33 billion. Ischemic stroke is predicted to cost more than $2.2 trillion between 2005 and 2050.[2] In the United States, 87% of all strokes are ischemic, 10% are due to intracerebral hemorrhage, and 3% are due to subarachnoid hemorrhage.[1] There are numerous risk factors for stroke, including advanced age, hypertension, diabetes, dyslipidemia, atrial fibrillation, smoking, physical inactivity, poor nutrition, family history, chronic kidney disease, obesity, coronary heart disease, sleep apnea, and depression.[1] Several of these risk factors are modifiable lifestyle factors or are affected by modifiable lifestyle factors thus leading to the understanding that certain lifestyle choices may have a significant impact on stroke risk. The purpose of this review is to briefly examine selected evidence suggestive of nutrition, particularly plant-based nutrition, being a determinant of stroke incidence and mortality.