PubHawk
Public Health Nutr March 2018 PMID 29143697

Stroke and food groups: an overview of systematic reviews and meta-analyses.

Cuiyu Deng, Qi Lu, Bingyan Gong, Liya Li, Lianxia Chang, Li Fu, Yue Zhao

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Mentions

8
Peak: 2 in Nov 2025
across 4 sources since Feb 2019

Extended reach

14,126
potential audience

Total likes

21

Video views

246

Mentions per month

Feb 2019 – Nov 2025

Where it's discussed

  • X / Twitter2 posts
  • YouTube2 videos
  • Facebook2 posts
  • News2 articles

AI synopsis

What people are saying

Several posts underline the significance of certain foods, such as the mention that nuts, fruits, and vegetables might lower stroke risk, highlighting a shared understanding of healthy eating. The tone varies from cautious agreements to suggestions that the findings could shape future dietary guidelines, reflecting both respect for the research and interest in its practical impact.

AgreementModerate agreement

Most discussions acknowledge the importance of the research findings, with some explicitly agreeing that dietary choices influence stroke risk.

InterestModerate interest

Participants show moderate curiosity about how specific foods affect stroke prevention, indicating an average level of engagement with the topic.

EngagementModerate engagement

Many posts reference specific foods like nuts, fruits, and meats, and comment on the implications, demonstrating thoughtful interaction.

ImpactModerate impact

The discussions hint at potential influence on dietary habits and public health policies, recognizing the study’s relevance.

Abstract in brief

  • This overview of systematic reviews and meta-analyses explores how different food groups may influence stroke risk, finding that some foods like nuts, fruits, vegetables, dairy, fish, tea, and moderate coffee and chocolate consumption might reduce stroke risk, while red and processed meats could increase it.
  • A total of 18 studies from 2008 to 2015 were analyzed, covering 13 food groups, but some foods like refined grains, legumes, eggs, and whole grains showed no significant effect on stroke risk.
  • The findings suggest that eating specific healthy foods can be protective against stroke, which could help guide doctors and policymakers in making dietary recommendations.]
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Top posts

Most liked on X and Bluesky
David Aso
@FisioAso · X

Fuente (que no de chocolate): Deng C, Lu Q, Gong B, Li L, Chang L, Fu L, Zhao Y. Stroke and food groups: an overview of systematic reviews and meta-analyses. Public Health Nutr. 2018 Mar;21(4):766-776.

May 10, 2024 · 1 like · 13,877 followers View post →
Scias Update
@sciasupdate · X

#forskningsoversigt: Stroke and food groups: an overview of systematic reviews and meta-analyses. https://t.co/2kQ2e4nJH6

Feb 25, 2019 · 4 followers View post →

All mentions

David Aso
@FisioAso · X

Fuente (que no de chocolate): Deng C, Lu Q, Gong B, Li L, Chang L, Fu L, Zhao Y. Stroke and food groups: an overview of systematic reviews and meta-analyses. Public Health Nutr. 2018 Mar;21(4):766-776.

May 10, 2024 · 1 like · 13,877 followers View post →
Scias Update
@sciasupdate · X

#forskningsoversigt: Stroke and food groups: an overview of systematic reviews and meta-analyses. https://t.co/2kQ2e4nJH6

Feb 25, 2019 · 4 followers View post →