| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8596028 | Journal of Stroke and Cerebrovascular Diseases | 2017 | 8 Pages |
Abstract
One barrier to healthy dietary consumption choices among Uganda's stroke survivors is a lack of credible disease-related information. Improving health-care provider stroke-related dietary knowledge in Uganda and encouraging the use of potash as a salt substitute would help reduce hypertension and thereby lower the risk of stroke.
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Authors
Martin N. MD, Elly MD, FRCP, Martha MD, PHD, Svetlana MD, MS, Mark MD, Larry B. MD, FAAN, FANA, FAHA,