MIND Diet May Slow Down Cognitive Decline after a Stroke

A team of researchers from Rush claims that the MIND (Mediterranean-DASH Interventiomental declinen for Neurodegenerative Delay) diet may reduce the risk of cognitive decline after a stroke.

The MIND diet has been developed by Martha Clare Morris, a professor of epidemiology and director of the Section of Nutrition and Nutritional Epidemiology at Rush University Medical Center in Chicago. The diet includes consumption of such foods as vegetables, nuts, beans, fish, poultry, whole grains, olive oil, and moderate consumption of wine.

Lead study Dr. Laurel J. Cherian, a vascular neurologist and assistant professor of neurological sciences at Rush University Medical Center, says: “This is a preliminary study that will hopefully be confirmed by other studies, including research looking specifically at stroke survivors. For now, I think there is enough information to encourage stroke patients to view food one of their most powerful tools to optimize their brain health.”

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