Nutrition and the risk of stroke.
Study Goal
The researchers aimed to determine whether dietary supplementation with calcium reduces the risk of stroke.
Results Summary
The study found that calcium supplementation does not reduce the risk of stroke, based on reliable evidence. Less reliable evidence suggests stroke prevention may be linked to broader dietary patterns rather than specific supplements.
Population
General population, with a focus on stroke risk factors across different life stages.
Effective Dosage
Not specified
Duration
Not specified
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
Poor nutrition in the first year of a mother's life | increase | stroke risk | individuals in later life | - | predispose | #1 |
Undernutrition in utero, infancy, childhood, and adulthood | increase | stroke risk | individuals in later life | - | predispose | #2 |
Overnutrition | increase | stroke risk | - | - | increases | #3 |
Overnutrition | increase | obesity, hypertension, hyperlipidaemia, and diabetes | - | - | accelerating the development | #4 |
dietary supplementation with antioxidant vitamins, B vitamins, and calcium | no change | stroke risk | - | - | does not reduce | #5 |
diets that are prudent, aligned to the Mediterranean or DASH (Dietary Approaches to Stop Hypertension) diets, low in salt and added sugars, high in potassium, and meet, but do not exceed, energy requirements | decrease | stroke | - | - | can be prevented | #6 |
vitamin D and marine omega-3 fatty acid supplementation | neutral | incidence of stroke | - | - | examining the effects | #7 |
Poor nutrition in the first year of a mother's life and undernutrition in utero, infancy, childhood, and adulthood predispose individuals to stroke in later life, but the mechanism of increased stroke risk is unclear. Overnutrition also increases the risk of stroke, probably by accelerating the development of obesity, hypertension, hyperlipidaemia, and diabetes. Reliable evidence suggests that dietary supplementation with antioxidant vitamins, B vitamins, and calcium does not reduce the risk of stroke. Less reliable evidence suggests that stroke can be prevented by diets that are prudent, aligned to the Mediterranean or DASH (Dietary Approaches to Stop Hypertension) diets, low in salt and added sugars, high in potassium, and meet, but do not exceed, energy requirements. Trials in progress are examining the effects of vitamin D and marine omega-3 fatty acid supplementation on incidence of stroke. Future challenges include the need to improve the quality of evidence linking many nutrients, foods, and dietary patterns to the risk of stroke.