Publication Name	World Journal of Meta-Analysis
Manuscript ID	61087
Country	Iran

Received	2020-11-23 13:01
Peer-Review Started	2020-11-23 13:01
To Make the First Decision
Return for Revision	2020-12-15 18:24
Revised	2020-12-27 07:43
Second Decision	2020-12-28 03:47
Accepted by Journal Editor-in-Chief
Accepted by Company Editor-in-Chief	2020-12-28 04:06
Articles in Press	2020-12-28 04:06
Publication Fee Transferred
Edit the Manuscript by Language Editor	2020-12-28 06:11
Typeset the Manuscript	2020-12-28 06:52
Publish the Manuscript Online	2020-12-28 11:40

ISSN	2308-3840 (online)
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Category	Nutrition & Dietetics
Manuscript Type	Minireviews
Article Title	COVID-19-associated stroke risk: Could nutrition and dietary patterns have a contributing role?
Manuscript Source	Invited Manuscript
All Author List	Melika Hajimohammadebrahim-Ketabforoush, Mohammad Reza Shahmohammadi, Alireza Zali and Zahra Vahdat Shariatpanahi
Funding Agency and Grant Number
Corresponding Author	Zahra Vahdat Shariatpanahi, MD, PhD, Associate Professor, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, 3, Baran, West Arghavan, Farahzadi Blvd., Shahrak Qods, Tehran 198161957, Iran. nutritiondata@yahoo.com
Key Words	COVID-19; COVID-19–associated stroke; Nutrition; Dietary patterns; Food group; Inflammation
Core Tip	The novel coronavirus disease 2019 (COVID-19) can be worse in older patients or individuals with comorbidities, having dangerous consequences, including stroke. COVID-19–associated stroke widely increases the risk of death from COVID-19. Previous literature has shown that healthy dietary patterns, such as the Mediterranean diet, some food groups, and specific micronutrients, reduce the risk of ischemic and hemorrhagic stroke. Recently, healthy nutrition and certain nutrients or nutraceuticals reported to be effective in common relief functions in stroke and COVID-19 pathways. If growing studies confirm our hypothesis, it means that healthy nutrition could be a protective/preventive factor against COVID-19–associated stroke risk.
Publish Date	2020-12-28 11:40
Citation	Hajimohammadebrahim-Ketabforoush M, Shahmohammadi MR, Zali A, Vahdat Shariatpanahi Z. COVID-19-associated stroke risk: Could nutrition and dietary patterns have a contributing role? World J Meta-Anal 2020; 8(6): 435-446
URL	https://www.wjgnet.com/2308-3840/full/v8/i6/435.htm
DOI	https://dx.doi.org/10.13105/wjma.v8.i6.435

Full Article (PDF)	WJMA-8-435.pdf
Full Article (Word)	WJMA-8-435.docx
Manuscript File	61087_Auto_Edited.docx
Answering Reviewers	61087-Answering reviewers.pdf
Audio Core Tip	61087-Audio core tip.ogg
Conflict-of-Interest Disclosure Form	61087-Conflict-of-interest statement.pdf
Copyright License Agreement	61087-Copyright license agreement.pdf
Non-Native Speakers of English Editing Certificate	61087-Language certificate.pdf
Peer-review Report	61087-Peer-review(s).pdf
Scientific Misconduct Check	61087-Scientific misconduct check.pdf
Scientific Editor Work List	61087-Scientific editor work list.pdf