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This is the largest study on multiple dietary factors and subtypes of stroke. Ischaemic and haemorrhagic stroke have markedly different patterns of dietary associations. For ischaemic stroke, lower risks were associated with higher consumption of dietary fibre, fruit and vegetables, and dairy foods. For haemorrhagic stroke, higher risk was associated with higher egg consumption. The results highlight the importance of examining stroke subtypes separately.
Different types of food are linked to risks of different types of stroke, according to the largest study to investigate this, published in the European Heart Journal today (Monday).
Until now, most studies have looked at the association between food and total stroke (all types of stroke combined), or focused on ischaemic stroke o...
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