With many nutrition experts recommending controversial diets these days, researchers conducted a study on diets that could prevent strokes. According to published study results, different types of food are associated with thisRisk of different types of strokestied together. The current study of more than 418,000 people in nine European countries examined ischemic stroke and hemorrhagic stroke separately.
Can stroke be prevented?
To date, most studies have focused on thisConnection between food and brain disordersor focuses only on ischemic stroke. This study found that higher intake of fruits, vegetables, fiber, milk, cheese or yogurt was associated with a lower risk of ischemic stroke. However, there is no significant association with a lower risk of hemorrhagic stroke. Higher egg consumption was associated with a higher risk of hemorrhagic stroke. However, this is not the case with an ischemic stroke.
An ischemic stroke occurs when a blood clot blocks an artery that supplies blood to the brain. However, this could also form elsewhere in the body and travel to the brain. A hemorrhagic stroke occurs when bleeding occurs in the brain that damages neighboring cells. About 85% of strokes are ischemic and 15% are hemorrhagic. This is the second most common cause of death worldwide. The most important finding of the research is that the consumption of fiber as well as fruits and vegetables has increased significantly. This is associated with a lower risk and ultimately prevents an ischemic stroke. This also corresponds to the current European guidelines. The public should therefore be advised to increase their consumption of fiber from whole grains and fruits and vegetables if they do not already meet these guidelines.
Study results
Other risk factors, such as cholesterol levels or obesity, also affect the two subtypes of stroke differently. The total amount of fiber from fruits, vegetables, grains, legumes, nuts and seeds that people ate was associated with the greatest potential reduction in the risk of ischemic stroke. Every 10g more fiber intake per day was associated with a 23% lower risk. This corresponds to around two fewer cases per 1,000 inhabitants over a period of ten years. Fruit and vegetables alone were associated with a 13% lower risk for each 200g per day. Accordingly, this amounts to one fewer case per 1,000 inhabitants over a period of ten years. No foods were associated with a statistically significantly higher risk of ischemic stroke.
For example, two thick slices of whole wheat bread provide an estimated 6.6 g of fiber, while a serving of broccoli contains about 3 g. A ripe, unpeeled apple contains about 1.2 g of fiber. The European Society of Cardiology (ESC) and the World Health Organization Regional Office for Europe recommend consuming at least 400 g of fruits and vegetables per day. Otherwise, 30-45 g of fiber per day is also a recommended dose.
The authorsof the studyfound that for every additional 20g of eggs daily there was a 25% higher risk of hemorrhagic stroke. The researchers say the associations they found between different foods and ischemic and hemorrhagic stroke could be partly explained by the effects on blood pressure and cholesterol. The food groups examined includedprocessed meat and meat products, fish and fish products (white fish and fatty fish), dairy products (including milk, yogurt, cheese), eggs, cereals and cereal products, fruits and vegetables (combined and separated), legumes, nuts and seeds and fiber (total fiber and cereals, fruit - and vegetable fibers).
