Diet and primary prevention of stroke: Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition

L. Iacoviello, M. Bonaccio, G. Cairella, M. V. Catani, S. Costanzo, L. D'Elia, R. Giacco, D. Rendina, P. Sabino, I. Savini, P. Strazzullo, B. Biffi, M. Bonaccio, G. Cairella, A. Casini, M. V. Catani, S. Costanzo, F. Garbagnati, G. Gensini, R. GiaccoL. Iacoviello, M. L. Luisi, A. Pinto, D. Rendina, P. Sabino, A. Salvia, I. Savini, G. Sandri, L. Scalfi, U. Scognamiglio, P. Strazzullo, Working Group for Nutrition and Stroke

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Background and aims: To systematically review the latest evidence on established and emerging nutrition-related risk factors for incidence of and mortality from total, ischemic and haemorrhagic strokes. The present review was conducted in the framework of the work carried out through 2015 and 2016 for the preparation of the Italian Guidelines for the Prevention and Treatment of Stroke, 8th Edition, by ISO-SPREAD (Italian Stroke Organization and the Stroke Prevention and Educational Awareness Diffusion). Methods and results: Systematic review of articles focused on primary prevention of stroke published between January 2013 to May 2016 through an extensive search of the literature using MEDLINE/PUBMED, EMBASE and the Cochrane Library. Articles were ranked according to the SIGN methodology while the GRADE system was used to establish the strength of recommendations. As a result of our literature search, we examined 87 meta-analyses overall (mainly of prospective studies), a few isolated more recent prospective studies not included in the meta-analyses, and a smaller number of available randomized controlled trials and case–control studies. Based on the analysis of the above articles, 36 Syntheses of the available evidence and 36 Recommendations were eventually prepared. The present document was developed by organizing the available evidence into three individual areas (nutrients, food groups and dietary patterns) to provide a systematic and user-friendly overview of the available evidence on the relationship between nutrition and primary prevention of stroke. Yet analysis of foods and food patterns allowed translating the information about nutrients in a tool more amenable to use in daily life also in the light of the argument that people eat foods rather than nutrients. Conclusions: The present literature review and dietary recommendations provide healthcare professionals and all interested readers with a useful overview for the reduction of the risk of total, ischemic and haemorrhagic stroke through dietary modifications.

Original languageEnglish
JournalNutrition, Metabolism and Cardiovascular Diseases
DOIs
Publication statusE-pub ahead of print - Jan 1 2018

Fingerprint

Primary Prevention
Stroke
Diet
Food
Meta-Analysis
Prospective Studies
Food Analysis
Diet Therapy
Risk Reduction Behavior
MEDLINE
Libraries
Randomized Controlled Trials
Organizations
Guidelines
Delivery of Health Care
Mortality
Incidence

Keywords

  • Diet
  • Dietary recommendations
  • Nutrition
  • Stroke
  • Systematic review

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Endocrinology, Diabetes and Metabolism
  • Nutrition and Dietetics
  • Cardiology and Cardiovascular Medicine

Cite this

Diet and primary prevention of stroke : Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition. / Iacoviello, L.; Bonaccio, M.; Cairella, G.; Catani, M. V.; Costanzo, S.; D'Elia, L.; Giacco, R.; Rendina, D.; Sabino, P.; Savini, I.; Strazzullo, P.; Biffi, B.; Bonaccio, M.; Cairella, G.; Casini, A.; Catani, M. V.; Costanzo, S.; Garbagnati, F.; Gensini, G.; Giacco, R.; Iacoviello, L.; Luisi, M. L.; Pinto, A.; Rendina, D.; Sabino, P.; Salvia, A.; Savini, I.; Sandri, G.; Scalfi, L.; Scognamiglio, U.; Strazzullo, P.; Working Group for Nutrition and Stroke.

In: Nutrition, Metabolism and Cardiovascular Diseases, 01.01.2018.

Research output: Contribution to journalArticle

Iacoviello, L, Bonaccio, M, Cairella, G, Catani, MV, Costanzo, S, D'Elia, L, Giacco, R, Rendina, D, Sabino, P, Savini, I, Strazzullo, P, Biffi, B, Bonaccio, M, Cairella, G, Casini, A, Catani, MV, Costanzo, S, Garbagnati, F, Gensini, G, Giacco, R, Iacoviello, L, Luisi, ML, Pinto, A, Rendina, D, Sabino, P, Salvia, A, Savini, I, Sandri, G, Scalfi, L, Scognamiglio, U, Strazzullo, P & Working Group for Nutrition and Stroke 2018, 'Diet and primary prevention of stroke: Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition', Nutrition, Metabolism and Cardiovascular Diseases. https://doi.org/10.1016/j.numecd.2017.12.010
Iacoviello, L. ; Bonaccio, M. ; Cairella, G. ; Catani, M. V. ; Costanzo, S. ; D'Elia, L. ; Giacco, R. ; Rendina, D. ; Sabino, P. ; Savini, I. ; Strazzullo, P. ; Biffi, B. ; Bonaccio, M. ; Cairella, G. ; Casini, A. ; Catani, M. V. ; Costanzo, S. ; Garbagnati, F. ; Gensini, G. ; Giacco, R. ; Iacoviello, L. ; Luisi, M. L. ; Pinto, A. ; Rendina, D. ; Sabino, P. ; Salvia, A. ; Savini, I. ; Sandri, G. ; Scalfi, L. ; Scognamiglio, U. ; Strazzullo, P. ; Working Group for Nutrition and Stroke. / Diet and primary prevention of stroke : Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition. In: Nutrition, Metabolism and Cardiovascular Diseases. 2018.
@article{387f4f86bd8245449bb32e90b9485e6c,
title = "Diet and primary prevention of stroke: Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition",
abstract = "Background and aims: To systematically review the latest evidence on established and emerging nutrition-related risk factors for incidence of and mortality from total, ischemic and haemorrhagic strokes. The present review was conducted in the framework of the work carried out through 2015 and 2016 for the preparation of the Italian Guidelines for the Prevention and Treatment of Stroke, 8th Edition, by ISO-SPREAD (Italian Stroke Organization and the Stroke Prevention and Educational Awareness Diffusion). Methods and results: Systematic review of articles focused on primary prevention of stroke published between January 2013 to May 2016 through an extensive search of the literature using MEDLINE/PUBMED, EMBASE and the Cochrane Library. Articles were ranked according to the SIGN methodology while the GRADE system was used to establish the strength of recommendations. As a result of our literature search, we examined 87 meta-analyses overall (mainly of prospective studies), a few isolated more recent prospective studies not included in the meta-analyses, and a smaller number of available randomized controlled trials and case–control studies. Based on the analysis of the above articles, 36 Syntheses of the available evidence and 36 Recommendations were eventually prepared. The present document was developed by organizing the available evidence into three individual areas (nutrients, food groups and dietary patterns) to provide a systematic and user-friendly overview of the available evidence on the relationship between nutrition and primary prevention of stroke. Yet analysis of foods and food patterns allowed translating the information about nutrients in a tool more amenable to use in daily life also in the light of the argument that people eat foods rather than nutrients. Conclusions: The present literature review and dietary recommendations provide healthcare professionals and all interested readers with a useful overview for the reduction of the risk of total, ischemic and haemorrhagic stroke through dietary modifications.",
keywords = "Diet, Dietary recommendations, Nutrition, Stroke, Systematic review",
author = "L. Iacoviello and M. Bonaccio and G. Cairella and Catani, {M. V.} and S. Costanzo and L. D'Elia and R. Giacco and D. Rendina and P. Sabino and I. Savini and P. Strazzullo and B. Biffi and M. Bonaccio and G. Cairella and A. Casini and Catani, {M. V.} and S. Costanzo and F. Garbagnati and G. Gensini and R. Giacco and L. Iacoviello and Luisi, {M. L.} and A. Pinto and D. Rendina and P. Sabino and A. Salvia and I. Savini and G. Sandri and L. Scalfi and U. Scognamiglio and P. Strazzullo and {Working Group for Nutrition and Stroke}",
year = "2018",
month = "1",
day = "1",
doi = "10.1016/j.numecd.2017.12.010",
language = "English",
journal = "Nutrition, Metabolism and Cardiovascular Diseases",
issn = "0939-4753",
publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Diet and primary prevention of stroke

T2 - Systematic review and dietary recommendations by the ad hoc Working Group of the Italian Society of Human Nutrition

AU - Iacoviello, L.

AU - Bonaccio, M.

AU - Cairella, G.

AU - Catani, M. V.

AU - Costanzo, S.

AU - D'Elia, L.

AU - Giacco, R.

AU - Rendina, D.

AU - Sabino, P.

AU - Savini, I.

AU - Strazzullo, P.

AU - Biffi, B.

AU - Bonaccio, M.

AU - Cairella, G.

AU - Casini, A.

AU - Catani, M. V.

AU - Costanzo, S.

AU - Garbagnati, F.

AU - Gensini, G.

AU - Giacco, R.

AU - Iacoviello, L.

AU - Luisi, M. L.

AU - Pinto, A.

AU - Rendina, D.

AU - Sabino, P.

AU - Salvia, A.

AU - Savini, I.

AU - Sandri, G.

AU - Scalfi, L.

AU - Scognamiglio, U.

AU - Strazzullo, P.

AU - Working Group for Nutrition and Stroke

PY - 2018/1/1

Y1 - 2018/1/1

N2 - Background and aims: To systematically review the latest evidence on established and emerging nutrition-related risk factors for incidence of and mortality from total, ischemic and haemorrhagic strokes. The present review was conducted in the framework of the work carried out through 2015 and 2016 for the preparation of the Italian Guidelines for the Prevention and Treatment of Stroke, 8th Edition, by ISO-SPREAD (Italian Stroke Organization and the Stroke Prevention and Educational Awareness Diffusion). Methods and results: Systematic review of articles focused on primary prevention of stroke published between January 2013 to May 2016 through an extensive search of the literature using MEDLINE/PUBMED, EMBASE and the Cochrane Library. Articles were ranked according to the SIGN methodology while the GRADE system was used to establish the strength of recommendations. As a result of our literature search, we examined 87 meta-analyses overall (mainly of prospective studies), a few isolated more recent prospective studies not included in the meta-analyses, and a smaller number of available randomized controlled trials and case–control studies. Based on the analysis of the above articles, 36 Syntheses of the available evidence and 36 Recommendations were eventually prepared. The present document was developed by organizing the available evidence into three individual areas (nutrients, food groups and dietary patterns) to provide a systematic and user-friendly overview of the available evidence on the relationship between nutrition and primary prevention of stroke. Yet analysis of foods and food patterns allowed translating the information about nutrients in a tool more amenable to use in daily life also in the light of the argument that people eat foods rather than nutrients. Conclusions: The present literature review and dietary recommendations provide healthcare professionals and all interested readers with a useful overview for the reduction of the risk of total, ischemic and haemorrhagic stroke through dietary modifications.

AB - Background and aims: To systematically review the latest evidence on established and emerging nutrition-related risk factors for incidence of and mortality from total, ischemic and haemorrhagic strokes. The present review was conducted in the framework of the work carried out through 2015 and 2016 for the preparation of the Italian Guidelines for the Prevention and Treatment of Stroke, 8th Edition, by ISO-SPREAD (Italian Stroke Organization and the Stroke Prevention and Educational Awareness Diffusion). Methods and results: Systematic review of articles focused on primary prevention of stroke published between January 2013 to May 2016 through an extensive search of the literature using MEDLINE/PUBMED, EMBASE and the Cochrane Library. Articles were ranked according to the SIGN methodology while the GRADE system was used to establish the strength of recommendations. As a result of our literature search, we examined 87 meta-analyses overall (mainly of prospective studies), a few isolated more recent prospective studies not included in the meta-analyses, and a smaller number of available randomized controlled trials and case–control studies. Based on the analysis of the above articles, 36 Syntheses of the available evidence and 36 Recommendations were eventually prepared. The present document was developed by organizing the available evidence into three individual areas (nutrients, food groups and dietary patterns) to provide a systematic and user-friendly overview of the available evidence on the relationship between nutrition and primary prevention of stroke. Yet analysis of foods and food patterns allowed translating the information about nutrients in a tool more amenable to use in daily life also in the light of the argument that people eat foods rather than nutrients. Conclusions: The present literature review and dietary recommendations provide healthcare professionals and all interested readers with a useful overview for the reduction of the risk of total, ischemic and haemorrhagic stroke through dietary modifications.

KW - Diet

KW - Dietary recommendations

KW - Nutrition

KW - Stroke

KW - Systematic review

UR - http://www.scopus.com/inward/record.url?scp=85042380380&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85042380380&partnerID=8YFLogxK

U2 - 10.1016/j.numecd.2017.12.010

DO - 10.1016/j.numecd.2017.12.010

M3 - Article

AN - SCOPUS:85042380380

JO - Nutrition, Metabolism and Cardiovascular Diseases

JF - Nutrition, Metabolism and Cardiovascular Diseases

SN - 0939-4753

ER -