Nutrition and stroke

Proper nutrition is the greatest ally in the war against stroke - the third most common cause of death in industrialized countries. This text discusses nutrition and its relation to the efficacy of treatment. Every aspect of both ischaemic and haemorrhagic stroke is covered in detail, including the thoery that certain diets rich in n-3 long chain polyunsaturated fatty acid could increase the risk of haemorrhagic stroke. The role of antioxidants and current research available on the subject is also discussed.