PP459 - STROKE AND NOVA4 FOODS: AN UMBRELLA REVIEW

PP459

STROKE AND NOVA4 FOODS: AN UMBRELLA REVIEW

A. Seelarbokus^1,*, R. Madhani ¹, I. Sibon ^1,2, S. Berthoz^1,3

¹Institute for Cognitive and Integrative Neuroscience (INCIA), University of Bordeaux , ²Neurovascular Unit, Bordeaux University Hospital, Bordeaux, ³Institut Médico-chirurgical Montsouris, Paris, France

Rationale: Increasing evidence suggests moderate to strong relationships between NOVA4 foods and cardiovascular diseases (CVDs). However, whilst CVDs represent a set of heterogeneous diseases, detailed associations between NOVA4 foods and stroke risk remain unclear. We summarised the evidence from systematic reviews with or without meta-analyses between NOVA4 consumption and stroke risk.

Methods: Scopus, Web of Science, PubMed and Embase were systematically searched for eligible publications analysing the association between NOVA4 and stroke risk from inception to December 2025. Study quality and certainty of evidence were appraised using AMSTAR-2 and GRADE, respectively. The protocol was registered at PROSPERO.

Results: From the four included meta-analyses, the oldest publication (2019) revealed that reduced processed red meat consumption may have little or no effect on stroke (RR:0.94(0.90-0.98)). No significant association between NOVA4 and stroke was also observed from the 2nd oldest publication (2023) (RR:0.98(0.91-1.05)). However, a significant dose–response relationship between NOVA4 foods and stroke risk was observed in the 3rd study (2024). The most recent review also showed a 9% increased risk of stroke (HR:1.09(1.03-1.15)) from the highest NOVA4 food intakes. The methodological quality of the included reviews ranged from low to high but none of the associations reached high certainty, with 3 studies rated as low/very low and 1 study as moderate.

Conclusion: Whilst the certainty of evidence remains equivocal considering methodological and population heterogeneity, NOVA4 foods are likely associated with increased stroke risk. Parallelling the omnipresence of NOVA4 foods, these associations are expected to be reinforced in studies analysing the newer generations (Generation X and onwards). Yet, with limited data on stroke prognosis, our study calls for the urgent need for further research.

Disclosure of Interest: None declared