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Objective: Numerous systematic reviews of prospective studies on the association of stroke risk with the consumption of various food groups have been published. A review of the evidence across the existing systematic reviews and meta-analyses of prospective studies was conducted to provide an overview of the range and validity of the reported associations of food groups with stroke risk.Design: The PubMed, EMBASE and Cochrane Library databases were searched for articles published up to September 2015 to identify systematic reviews of prospective studies.Results: A total of eighteen studies published from 2008 to 2015 were eligible for analysis. Overall, thirteen specific foods were studied for an association with stroke outcome, including nuts, legumes, fruits and vegetables, refined grains, whole grains, dairy products, eggs, chocolate, red and/or processed meat, fish, tea, sugar-sweetened beverages and coffee. Whereas a high consumption of nuts, fruits, vegetables, dairy foods, fish and tea, and moderate consumption of coffee and chocolate demonstrated a protective effect, a high consumption of red and/or processed meat was associated with increased stroke risk. Refined grain, sugar-sweetened beverage, legume, egg and whole grain intake showed no effect on stroke outcome.Conclusions: The current overview provided a high level of evidence to support the beneficial effect of specific foods on stroke outcome. Clinicians and policy makers could inform clinical practice and policy based on this overview. [ABSTRACT FROM AUTHOR]

Abstract: TiO2/SrFe12O19 composite nanoparticles with core-shell structure have been obtained. The core SrFe12O19 nanoparticles were synthesized by citrate precursor technique with Fe/Sr ratio of 10.8, and then the shell TiO2 nanocrystals were derived via sol–gel technology. The presence of a small amount of polyethyleneimine (PEI) on the surface of the strontium ferrite nanoparticles facilitates this coating process. The morphology, crystalline structure, particle size and size distribution of TiO2/SrFe12O19 composite nanoparticles were characterized by transmission electron microscopy (TEM), X-ray powder diffraction (XRD) and 3000HSA analyzer (MALVERN), respectively. Energy-dispersive spectroscopy (EDS) was utilized for the elemental analysis of the products. The as-prepared composite particles can be utilized as a magnetic photocatalyst, which can be fluidized and recovered by an applied magnetic field enhancing both separating and mixing efficiency for recyclable fluids. Magnetic properties and photocatalytic activities of these powders have been evaluated. The result of the experiments shows that the saturation magnetizations of titania-coated SrFe12O19 nanoparticles decrease as increasing the thickness of the titania coating, while the coercivity does not show any change after coating. Photocatalytic activities of these powders increase with increasing the thickness of TiO2 coating layer. [Copyright &y& Elsevier]

Objective: Numerous systematic reviews of prospective studies on the association of stroke risk with the consumption of various food groups have been published. A review of the evidence across the existing systematic reviews and meta-analyses of prospective studies was conducted to provide an overview of the range and validity of the reported associations of food groups with stroke risk., Design: The PubMed, EMBASE and Cochrane Library databases were searched for articles published up to September 2015 to identify systematic reviews of prospective studies., Results: A total of eighteen studies published from 2008 to 2015 were eligible for analysis. Overall, thirteen specific foods were studied for an association with stroke outcome, including nuts, legumes, fruits and vegetables, refined grains, whole grains, dairy products, eggs, chocolate, red and/or processed meat, fish, tea, sugar-sweetened beverages and coffee. Whereas a high consumption of nuts, fruits, vegetables, dairy foods, fish and tea, and moderate consumption of coffee and chocolate demonstrated a protective effect, a high consumption of red and/or processed meat was associated with increased stroke risk. Refined grain, sugar-sweetened beverage, legume, egg and whole grain intake showed no effect on stroke outcome., Conclusions: The current overview provided a high level of evidence to support the beneficial effect of specific foods on stroke outcome. Clinicians and policy makers could inform clinical practice and policy based on this overview.