A new study published in the journal Stroke shows that people with the highest omega-3 levels have a lower risk of stroke. It also dispels correlations between omega-3s and increased risk of brain hemorrhaging.
Royal jelly supplementation has shown beneficial effects in improving post-ischemic stroke complications, including cognitive impairment and malnutrition, based on new findings from a study in Iran.
Women who drank between seven to 12 cups of milk per week had a significantly lower risk of ischemic stroke compared to those with an intake of less than two cups a week, a new study from Japan has found.
A systematic review and meta-analysis involving more than one million participants worldwide found that a higher egg consumption is linked to a reduced probability of stroke among Asian consumers, but not in North America or Europe.
Different types of food, such as eggs, are linked to risks of different types of stroke, according to a study involving 418,000 people in nine European countries.
Japanese researchers do not recommend the use of vitamin D supplementation for post-acute stroke patients, despite low vitamin D levels being linked to poorer post-stroke outcomes.
Vitamin D supplementation may help improve activity levels and balance but not ambulation or motor recovery in ischaemic stroke patients, according to a Turkish trial.
