Global burden and cross‑country inequalities in stroke and subtypes attributable to diet.

Stroke is a major cause of death and disability worldwide, with significant variations in incidence and outcomes across countries. Diet plays a critical role in the development and prevention of stroke, influencing risk through factors such as sodium intake, fruit and vegetable consumption, and overall nutritional quality. Cross-country differences in dietary patterns contribute to inequalities in stroke subtypes and burden. Examining the global impact of diet-related stroke can help identify high-risk populations and guide effective public health interventions.