Tea drinking, diet and ischemic stroke prevention in China: a future perspective

Abstract

Stroke is a life-changing event. It has been estimated that 15–30% of stroke patients become permanently disabled. Ischemic stroke accounts for approximately 60% of all stroke cases in China and will significantly increase the health burden because of the aging population. Effective primary prevention strategies are clearly required. In this article, dietary modifications that could play an important role in ischemic stroke prevention for the Chinese population are reviewed. These factors include the promotion of tea drinking, increasing consumption of soy foods, dairy products and fruits, as well as smoking cessation and reductions in salt intake and rice-based foods.

Keywords::

• dairy product
• diet modification
• fruit
• ischemic stroke
• salt intake
• smoking cessation
• soy food
• tea drinking

Financial & competing interests disclosure

The authors have no relevant affiliations or financial involvement with any organization or entity with a financial interest in or financial conflict with the subject matter or materials discussed in the manuscript. This includes employment, consultancies, honoraria, stock ownership or options, expert testimony, grants or patents received or pending, or royalties.

No writing assistance was utilized in the production of this manuscript.