Tutor System Biofeedback Rehabilitation

Larsson and his team reporting in Lipidology summarize current epidemiologic evidence regarding the associations of dietary fat and other nutrients with risk of stroke.

The team conclude that there is insufficient evidence to show that trans fatty acids, other fatty acids, and dietary cholesterol intake increase stroke risk. In addition there is no evidence to suggest that there is an association between total fat intake or absolute intakes of saturated, monounsaturated, or polyunsaturated fat with risk of stroke.
However, diets high in magnesium and potassium may play a role in the prevention of stroke.

View original post


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: