BPG is committed to discovery and dissemination of knowledge
Articles Published Processes
12/28/2020 11:40:26 AM | Browse: 1010 | Download: 968
 |
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 Executive 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) |
| Open Access |
This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/Licenses/by-nc/4.0/ |
| Copyright |
© The Author(s) 2020. Published by Baishideng Publishing Group Inc. All rights reserved. |
| Article Reprints |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/247
|
| Permissions |
For details, please visit: http://www.wjgnet.com/bpg/gerinfo/207
|
| Publisher |
Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA |
| Website |
http://www.wjgnet.com |
| 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 |
| ORCID |
|
| 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 |
© 2004-2025 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
California Corporate Number: 3537345
