In contrast, in the Women s Health Initiative, a low-fat diet that emphasized consumption of whole grains, fruits, and vegetables did not reduce stroke inci- dence; however, the intervention did not achieve a substantial increase in fruit and vegetable consumption (mean difference, only 1.1 servings per day) or decrease in BP (mean difference, <0.5 mmHg for both SBP and DBP).200 The effects of sodium and potassium on stroke risk are likely mediated through direct effects on BP and effects inde- pendent of BP.201 In clinical trials, particularly dose-response studies, the relationship between sodium intake and BP is direct and progressive, without an apparent threshold.202 204 Blacks, hypertensives, and middle-aged and older adults are especially sensitive to the BP-lowering effects of a reduced In other trials, an increased intake of potas- sium was shown to lower BP206 and to blunt the pressor effects Diets rich in fruits and vegetables, including those based on the Dietary Approaches to Stop Hypertension (DASH) diet (rich in fruits, vegetables, and low-fat dairy products and reduced in saturated and total fat), lower BP.208 As documented in a study by the Institute of Medicine,211 sodium intake remains high and potassium intake quite low in the United States. 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. 