Scientists have figured out how to reduce the risk of stroke through a special diet.

A stroke is a medical emergency that can make the difference between life and death. Many people are mistakenly increasing their risk by eating products that have been linked to an increased risk of stroke.

It occurs when the blood flow to a person’s brain is cut off, preventing oxygen from reaching brain tissue. The sooner a person receives care for a stroke, the less likely it is that permanent damage will occur. The sooner a person eliminates certain foods from their diet, the lower their risk. What should you avoid?

Your lifestyle choices can have an impact on your risk of having a stroke.

Saturated and trans fat-rich diets have been linked to stroke and related illnesses such as heart disease.

Furthermore, consuming too much salt (sodium) in the diet can cause blood pressure to rise.

In one study, the researchers used data from the European Prospective Investigation into Cancer and Nutrition (EPIC).

The study included more than 418,329 individuals from nine European countries including Denmark, Germany, Greece, Italy, the Netherlands, Norway, Spain, Sweden, and the U.K.

As part of EPIC, the volunteers responded to questions related to their habitual diet, lifestyle factors, medical history, and sociodemographic characteristics.

The researchers clinically assessed all individuals for an average period of 12.7 years.

The team used statistical tools to estimate hazard ratios over the follow-up period for “ischemic and haemorrhagic stroke associated with consumption of red and processed meat, poultry, fish, dairy foods, eggs, cereals, fruit and vegetables, legumes, nuts and seeds, and dietary fibre”.

According to the findings, a lower risk of ischemic stroke was connected with a high diet of fruit, vegetables, fibre, milk, cheese, or yoghurt, but not with a lower risk of haemorrhagic stroke.

There was a 13% reduction in risk of ischemic stroke for every additional 200 grams (g) of fruits and vegetables taken daily and a 23% reduction for every additional 10 grams of dietary fiber consumed daily.

This equates to 1.02 fewer incidences of ischemic stroke for fruits and vegetables and 1.86 fewer cases for total dietary fibre per 1,000 participants during a 10-year period, according to the authors.

The most common type of stroke is an ischemic stroke. They occur when a blood clot prevents blood and oxygen from reaching the brain.

These blood clots generally form in regions where fatty deposits known as plaques have restricted or blocked the arteries over time.

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