A scientific statement from the AHA concluded that several aspects of diet lead to elevated Specifically, dietary risk factors that are causally related to elevated BP include excessive salt intake, low potassium intake, excessive weight, high alcohol consumption, and suboptimal dietary pattern. Blacks are especially sensitive to the BP-raising effects of high salt intake, low potassium intake, and suboptimal In this setting, dietary changes have the potential to sub- stantially reduce racial disparities in BP and stroke.182,183 Nutrition science is generally limited because random- ized trials involving long-term follow-up are challenging to conduct. Nutritional epidemiology faces challenges of mea- surement error, confounders, variable effects of food items, variable reference groups, interactions, and multiple testing.184 Keeping these limitations in mind, it is worth noting that sev- eral aspects of diet have been associated with stroke risk. A meta-analysis found a strong inverse relationship between servings of fruits and vegetables and subsequent stroke.185 Compared with individuals who consumed <3 servings per day, the RR of ischemic stroke was less in those who con- and in those who consumed >5 servings per day (RR, 0.72; 95% CI, 0.66 0.79). The dose-response relationship extends into the higher ranges of intake.186 Specifically, in analyses of the Nurses Health Study and the Health Professionals the RR of incident stroke was 0.69 (95% CI, 0.52 0.92) for people in the highest versus lowest quin- tile of fruit and vegetable intake. Median intake in the high- est quintile was 10.2 servings of fruits and vegetables in men and 9.2 in women. For each serving-per-day increase in fruit and vegetable intake, the risk of stroke was reduced by 6% (95% CI, 1 10). 