Geneticandenvironmentalfactorsareim

Genetic

and

environmental

factors

are

implicated

in

the

patho-

genesis

of

stroke;

these

risk

factors

may

be

classified

as

modifiable

or

non-modifiable.

Body

weight

is

a

risk

factor

that

belongs

to

both

groups,

while

nutrition

mostly

depends

on

the

social

environment,

the

lifestyle

and

the

habits

of

each

individual.

High

caloric

intake

increases

BMI

but

it

does

not

reflect

exactly

the

degree

of

abdomi-

nal

obesity

and

consequent

risk

of

stroke.

In

recent

studies,

high

as

well

as

low

BMI

has

been

implicated

in

the

pathogenesis

of

stroke.

It

seems

that

the

whole

balance

between

caloric

intake

and

expen-

diture

and

a

healthy

diet

are

more

important

parameters

in

the

determination

of

the

risk

of

stroke.

There

is,

though,

a

lack

of

nutri-

tional

studies

determining

the

risk

of

first

or

recurrent

stroke

as

the

primary

endpoint

and

well

designed

studies

distinguishing

the

pri-

mary

and

secondary

prevention

of

stroke

are

needed.

Nonetheless,

the

importance

of

salt

restriction,

DASH

and

a

Mediterranean

diet

low

in

saturated

and

high

in

polyunsaturated

fats,

and

the

man-

agement

of

obesity

would

seem

to

be

the

most

important

dietary

priorities

of

a

holistic

national

intervention.

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