Stroke

Stroke, in the nutritional context of this dictionary’s source entry, is discussed alongside coronary heart disease as a condition influenced by dietary fatty acids. Certain polyunsaturated fatty acids, including arachidonic acid, linoleic acid, and alpha-linolenic acid, are studied for their roles in cardiovascular health, and dietary fats modulate risk factors such as blood lipids and blood pressure. Food science contributes through the formulation of foods with healthier fat profiles, reduced trans fats, and functional lipids such as omega-3s, supporting dietary patterns associated with lower cardiovascular risk.