Cross-sectional study identifies stroke risk associated with dietary inflammatory index in hypertensive adults, suggesting β-carotene may impact outcomes.
This cross-sectional study identifies a significant, dose-response association between elevated DII and increased stroke risk in hypertensive adults, suggesting that reducing dietary inflammatory load holds preventive potential. Moreover, β-carotene and vitamin A show opposing associations with post-stroke mortality, reflecting the complexity of nutritional inflammation and informing precision nutrition strategies for stroke.
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Jike et al. (2026) studied this question.
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