Diet and Stroke Risk: What This Webinar Covers

In this webinar, presented in collaboration with World Stroke Academy (WSA), Prof. Pablo Lavados explores the critical connection between diet and stroke risk across primary and secondary prevention. You will see how specific nutrients and dietary patterns influence prevention and recovery, what recent burden‑of‑disease and INTERSTROKE data show about population‑attributable risk, and how Mediterranean and DASH diets feature in evidence and guidelines. The talk translates global data into practical, heart‑healthy and brain‑protective choices patients can adopt.

What Will You Learn as Healthcare Professionals

• How diet shapes risk: Contributions of high sodium intake and low fruit and vegetable consumption, with dose‑response signals across stroke subtypes.
• Primary vs secondary prevention: Salt‑substitution data for recurrence, guideline recommendations, and realistic expectations for secondary prevention trials.
• From data to daily food: How to build balanced meal plans that manage risk factors and support overall health, prioritizing fruits, vegetables, legumes, fish, nuts, olive oil, and reduced sodium. 
• Mechanisms that matter: Pathways through blood pressure, lipids, thrombosis, microbiota, endothelial function, inflammation, oxidative stress, glucose‑insulin balance, and weight.

Explore the Full Learning Experience on DNC 

Watch the full WSA webinar on DNC to turn risk data, dietary patterns, and guideline signals into tailored counseling and secondary prevention strategies that fit local cultures and preferences. Help patients choose a heart‑healthy, brain‑protective diet. 

This webinar is part of a focused WSA collection designed to help HCPs standardize care from admission through the acute phase. Click on the titles to view other webinars in the same series

-> Nutrition in stroke rehabilitation

-> Nutrition support during the acute stroke phase