Other dietary factors may affect the risk of stroke, but the evidence is insufficient to make specific recommendations.182 In Asian countries, a low intake of animal protein, saturated fat, and cholesterol has been associated with a decreased risk but such relationships have been less apparent in A recent prospective study214 showed that higher intake of red meat was associated with a higher risk of stroke, but a higher intake of poultry was associated with a lower risk of stroke. Additionally, a meta-analysis of prospective studies concluded that intake of fresh, processed, and total red meat is associated with an increased risk of isch- Potentially, the source of dietary protein may affect stroke risk. In the absence of a clinical syndrome of a specific vitamin or nutrient deficiency, there is no conclusive evidence that vitamins or other supplements prevent incident stroke. Diet and Nutrition: Summary and Gaps From epidemiological studies and randomized trials, it is likely that diets low in sodium and rich in fruits and vegeta- bles, such as the Mediterranean and DASH-style diets, reduce stroke risk. Few randomized trials with clinical outcomes have been conducted. US Dietary Guidelines for Americans recom- mend a sodium intake of <2300 mg/d (100 mmol/d) for the general population. In blacks, individuals with hypertension, those with diabetes mellitus, those with chronic kidney dis- ease, and individuals 51 years of age, a sodium intake of The AHA recommends <1500 mg sodium per day.216 The ideal lower limit of dietary salt intake remains ill defined and may depend on comorbidi- ties such as diabetes mellitus and heart failure managed with US Dietary Guidelines for Americans recommend that potassium intake be at least 4700 mg/d (120 Diet and Nutrition: Recommendations 1. 