Eating the Mediterranean Style: A Tasty Way for Stroke Prevention

Antonio Di Carlo , Marzia Baldereschi , Domenico Inzitari
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引用次数: 4

Abstract

Stroke is a leading cause of death and disability, with high individual, social and economic costs. Diet has been identified as a modifiable risk factor for cardiovascular diseases and stroke in several large epidemiological studies. The evaluation of foods groups and dietary patterns provides a more realistic representation of actual dietary intake, and gives clues to developing guidelines aimed at general population. We review the role of Mediterranean diet, fruit and vegetables, and olive oil consumption, on the risk of stroke and other vascular outcomes. Findings from major studies indicate that, together with a healthy lifestyle, the traditional Mediterranean way of eating, including social and cultural components, and inscribed on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO, may be considered a cost-effective intervention to reduce the human, social and economic burden of stroke and cardiovascular disease.

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地中海饮食:预防中风的好方法
中风是导致死亡和残疾的主要原因,具有很高的个人、社会和经济成本。在几项大型流行病学研究中,饮食已被确定为心血管疾病和中风的可改变风险因素。对食物组和饮食模式的评估提供了实际膳食摄入量的更现实的表现,并为制定针对一般人群的指导方针提供了线索。我们回顾了地中海饮食,水果和蔬菜,橄榄油的消费,对中风和其他血管结局的风险的作用。主要研究的结果表明,列入教科文组织《人类非物质文化遗产代表名录》的传统地中海饮食方式,包括社会和文化成分,连同健康的生活方式,可被视为一种具有成本效益的干预措施,以减轻中风和心血管疾病对人类、社会和经济的负担。
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