The effect of diet on the development of stroke has recently achieved much interest by various research groups, but with inconclusive results. The aim of the present study was to evaluate the relationship between adherence to dietary patterns and stroke.  The dietary habits that protect against stroke was reduced sodium intake and increased consumption of fruits and vegetables, the consumption of whole grains and products (Barley, bran, oats, wheat etc.), fatty fish, legumes, nuts, skim milk and products, unsaturated fat (canola, olive oil etc.), non-starchy vegetables (spinach, turnips, sprouts etc.), moderate consumption of caffeinated beverages was significantly higher in patients with without stroke (controls) as compared to patients with stroke (cases). A prudent or a traditional Mediterranean dietary pattern may also prevent stroke. The current research demonstrated that dietary habits had a significant impact on stroke, and it came to the stroke is significantly influenced by patient’s dietary practices.

Key words: BMI,   Dietary habits,   Stroke, Fruits, Vegetables