Clinical ResourcesPatient Content LibraryPatient Content Library 2020Diet for stroke prevention
Clinical Resources

Diet for stroke prevention

CAPTION: August 2020

Healthy dietary patterns have been found to reduce the risk of stroke. But what specifically makes a healthy diet? These are the factors that have been consistently linked with a reduced stroke risk.

  • High intake of fruits and vegetables
  • High intake of olive oil and nuts
  • Moderate intake of fish, eggs, dairy, whole grains, chocolate, tea, coffee and alcohol
  • Low intake of red meat and processed meat
  • Low intake of sweetened beverages and soft drinks
  • Low intake of salt

A qualified nutritionist or naturopath can give you specific individualised advice on eating well to reduce your risk.