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The quality of a person's diet is a better guide to whether someone will suffer a stroke than individual foods and nutrients, a leading neurologist says.
Fish, chocolate, coffee, fruit and vegetables are all linked to lowering a person's chance of having a stroke, while salt, meat and B vitamins have been blamed for raising the risk.Our new ugg boots store opens!
However a review of a raft of international studies by Professor Graeme Hankey, head of Royal Perth Hospital's stroke unit, found much of the research was based on unreliable evidence.

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Writing in a review published in The Lancet Neurology journal on Tuesday, Prof Hankey said the better predictors of stroke appeared to be whether a person's diet was healthy and if they were obese because they ate too much.
'The overall quality of an individual's diet (i.e. dietary pattern) and balance between energy intake and expenditure seem to be more important determinants of stroke risk than individual nutrients and food,' he wrote.

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Prof Hankey said little was known about which individual nutrients and foods affected stroke risk because there was a lack of reliable evidence from randomised clinical trials.

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Many of the findings had instead been based on observational studies.
Of the few randomised trials that had been carried out, scientists had found that antioxidant vitamins, B vitamins and calcium did not lower the risk of stroke and could actually increase the chance of heart attack and death.