Senegalese nutritionist Binetou Cheikh Seck identifies five dietary factors that can elevate the risk of stroke. These include excessive consumption of added fats, red or processed meats, salt, and added sugars. Conversely, a diet lacking in dietary fiber also contributes to increased risk. The nutritionist, based at the Nutridéal Dietetic Clinic in Dakar, highlights these elements as key areas for dietary modification. Focusing on minimizing these factors and increasing fiber intake could be crucial for stroke prevention. This nutritional advice aims to raise awareness about the link between food choices and cerebrovascular health. The information is intended to empower individuals to make informed decisions about their diet.