How Different Foods Affect Stroke Risk

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How Different Foods Affect Stroke Risk
How Different Foods Affect Stroke Risk

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How Different Foods Affect Stroke Risk

It is known that the nature of the diet can influence the risk of developing cardiovascular diseases. In a new study published in the European Heart Journal, researchers found out which foods are associated with the likelihood of different types of stroke. They differ for ischemic and hemorrhagic types of the disease.

How Different Foods Affect Stroke Risk
How Different Foods Affect Stroke Risk

Photo: Santeri Viinamäki / CC BY-SA 4.0 /

It is known that the nature of the diet can influence the risk of developing cardiovascular diseases. In a new study published in the European Heart Journal, researchers found out which foods are associated with the likelihood of different types of stroke. They differ for ischemic and hemorrhagic types of the disease.

Stroke is the second most common cause of death worldwide. About 85% of strokes are caused by ischemic stroke, which occurs when a vessel in the brain is blocked by an atherosclerotic process or a blood clot. A hemorrhagic stroke occurs when a blood vessel in the brain ruptures.

The researchers analyzed data from 418,329 men and women from 9 countries. Each participant was followed up for an average of 12.7 years; during this time, ischemic stroke was diagnosed in 4281 participants, and hemorrhagic - in 1430.

Scientists have found a link between the total amount of fiber (fruits, vegetables, grains, legumes, nuts, and seeds) in the diet and a potential reduction in the risk of ischemic stroke. For every 10 gram increase in fiber per day, the risk was reduced by 23%, and every 200 grams of fruits and vegetables per day was associated with a 13% reduction in risk.

There was no statistically significant association between any foods and an increased risk of ischemic stroke. For hemorrhagic stroke, for every additional 20 grams of eggs per day, the risk increased by 25%.

“Our study highlights the importance of examining the subtypes of stroke separately, as nutritional relationships are different for ischemic and hemorrhagic stroke. This is consistent with other data that show that risk factors such as cholesterol or obesity also affect the two subtypes of stroke differently,”said study co-author Tammy Tong, nutritionist epidemiologist at the Nuffield Department of Public Health. Oxford University.

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