A stroke or transient ischaemic attack (TIA)

Limits foods ( in cholesterol, saturated fat, and trans fat and uses food sources of unsaturated fat, as preferred fat Percentage of total kcal from fat: 25-35% total fat, less than 7 % sat fat and trans fat. Isocalorically replace saturated fat with mono and polyunsaturated fat (Grade I). ................
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