Specific evidence-based dietary modifications for cardiovascular disease and stroke:
Mediterranean diet and stroke:
A Mediterranean style diet generally consisted of a variety of fruits, vegetables, whole grains, olive oil, legumes, nuts, beans, herbs, seeds, and spices as the primary basis for each meal. Fish and seafood is eaten often at least twice per week. Yogurt, poultry, eggs, and cheese is consumed in moderate portions daily to weekly. Meats and sweets are eaten infrequently. (19)
Hoevenaar-Blom, MP et al followed patients for 10-15 years on a Mediterranean style diet with moderate alcohol consumption and determined that the patients with a compliance to this diet over this time period in terms of hazard ratios, had a 12% lower risk of stroke, 14% lower risk of myocardial infarction, 22% lower risk of fatal cardiovascular diseases, and 26% lower risk of coronary artery disease. Adherence to this diet did not reduce the risk of total amount of cardiovascular diseases and the number of transient ischemic attacks were not reduced with the Mediterranean diet. (20)