Diet and secondary prevention of stroke
- Scotland’s diet is a major cause of poor health in the country.
- The Scottish diet is traditionally high in fat, salt and sugar, and low in fruit and vegetables.
- Scottish Government (2018) A healthier future: Scotland’s diet and healthy weight delivery plan. This plan sets out ways Scottish Government will work with partners in the public and private sector to help people make healthier choices about food.
- The risk of having a second stroke can be reduced by modifying life style factors. It is the interaction between cholesterol, high blood pressure and smoking that creates the biggest risk.
- Diet has an important role in reducing the risk of second strokes and improving the management of hyperlipaemia, diabetes and hypertension.
- Evidence suggests that high salt content, low fruit and vegetable intake and high alcohol consumption increases the risk of stroke.
- A fifth of men (20%) and a quarter of women (24%) in Scotland consume the recommended amount of five or more portions of fruit and vegetables per day.
- Being overweight increases the risk of developing hypertension and diabetes but even a small reduction in weight has significant health benefits; the aim should be to achieve and maintain weight loss of 5-10% or 5-10kgs
- The success of making and sustaining changes to diet (and other lifestyle factors) is influenced by many factors including readiness to change, financial issues, food preferences and cultural influences.
Page last reviewed: 27 Feb 2022
