Stroke is the fourth leading cause of mortality in the United States, yet it is 
80% preventable by addressing lifestyle factors including nutrition. Evaluating 
the impact of nutrition at the food group and dietary pattern level will provide 
greater insight into the role of nutrition in stroke. For this purpose, a review 
of the literature was conducted using the PubMed, Web of Science, and CINAHL 
Plus online databases. While fruits, vegetables, and soy demonstrated a 
protective effect, variable findings were observed for fish, animal products, 
and whole grains. Adherence to DASH, Mediterranean, and prudent dietary patterns 
reduced the risk of stroke, whereas the Western dietary pattern was associated 
with increased stroke risk. Low-fat diet was not found to have a protective 
effect. Additional epidemiological evidence is needed to elucidate the impact of 
specific dietary patterns and food groups on stroke. Future research should 
consider developing dietary recommendations for stroke prevention, which are 
based on clinical trials and have an emphasis on food groups and dietary 
patterns that are palatable to the general public.