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Dietary Sodium and Stroke: A New Narrative Publisher



Jayedi A1 ; Shabbidar S2
Authors
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Authors Affiliations
  1. 1. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
  2. 2. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran

Source: Vitamins and Minerals in Neurological Disorders Published:2023


Abstract

Stroke and associated disabilities are ranked as one of the first causes of death and impaired mobility and cogitation in the world. Similar to other cardiovascular diseases, high blood pressure is the leading risk factor for stroke death and disability. High salt intake has long been recognized as the most important dietary risk factor for high blood pressure. Human intervention studies have indicated that reducing dietary sodium intake can efficiently reduce blood pressure levels. This chapter goes on to the evidence obtained from epidemiologic research regarding the association between high sodium intake and the risk of stroke, and discusses research about the shape of the dose–response relationship between sodium intake and stroke risk, and potential regional difference in the field. This chapter also presents potential mechanisms behind the sodium-stroke association, discusses methods used for measuring dietary sodium intake, as well as the potential association between sodium intake and other neurological conditions. © 2023 Elsevier Inc. All rights reserved.
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