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The best foods that reduce stroke risk

by drbyos

One of the largest studies, conducted on 418,000 people in nine European countries, suggested that different foods can contribute separately to ischemic stroke and hemorrhagic stroke.

Two types of stroke are more common: ischemic stroke that occurs when a blood clot blocks an artery that supplies blood to the brain and a hemorrhagic stroke that occurs when blood supply to the brain is stopped when a vessel blood bursts and bleeds (bleeding) in your brain. When there is bleeding in the brain, it damages nearby cells.

Researchers, including those from the University of Oxford in the UK, said that higher intake of fruit, vegetables, fiber, milk, cheese or yogurt could be linked to a lower risk of ischemic stroke, but there was no association significant with a lower risk of hemorrhagic stroke. Eating more eggs may be linked to an increased risk of suffering from a hemorrhagic stroke, but not an ischemic stroke.

“The most important finding is that increased consumption of dietary fiber and fruit and vegetables was strongly associated with lower risk of ischemic stroke, which supports current European guidelines,” said Tammy Tong, first author of the Oxford University study. .

“The public should be recommended to increase their consumption of fiber and fruit and vegetables if they are not already following these guidelines,” said Tong.

According to the study, published in the European Heart Journal, the total amount of fiber that people ate was associated with the maximum potential reduction in the risk of ischemic stroke.

He observed that every 10 grams (g) an increase in fiber intake per day was associated with a 23% lower risk of ischemic stroke, which, according to the researchers, equates to approximately two fewer cases per 1000 of the population in the span of ten years.

They said that fruits and vegetables alone were associated with a 13% lower risk for every 200 g consumed per day.

The researchers also said that for every 20g more eggs consumed per day there was a 25% greater risk of hemorrhagic stroke.

Tong and his team suspect that the associations they found between different foods and ischemic and hemorrhagic strokes could be explained in part by the effects on blood pressure and cholesterol.

They analyzed data from 418,329 men and women in nine European countries including Denmark, Germany and Greece, who completed questionnaires asking for information on diet, lifestyle, medical history and socio-demographic factors and were followed up for an average of 12.7 years.

During this period, the study observed that there were 4281 cases of ischemic stroke and 1430 cases of hemorrhagic stroke.

According to the researchers, one of the main strengths of the study was that it included a large number of people studied in different countries over a long follow-up period.

However, the researchers noted that the study is observational and does not show that the foods studied cause an increase or decrease in the risk of ischemic or hemorrhagic stroke.

(With inputs from PTI)


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