Negative effects can be compensated

Researchers at Oxford University conducted a large-scale study to investigate the influence of eating habits on the risk of stroke. In some cases they came to surprising results.

Study looks at two types of stroke

The in “American Heart Journal“The published study includes data from more than 418,000 people from nine European countries. The study first confirms what other studies have already shown: Those who eat a lot of fruit, vegetables and fiber have a lower risk of stroke.

What is new about the current study, however, is that the researchers identified the different types of stroke considered separately: the ischemic infarction, the result of a Vascular occlusion arises, and the hemorrhagic infarction, through a Cerebral hemorrhage is caused.

Fruits, vegetables and whole grains lower the risk of stroke

The analysis of eating habits was particularly revealing. Participants who have a ischemic stroke suffered, had consumed more red and processed meat, but less whole grains, fruits and vegetables, nuts and seeds, and less cheese and dairy products.

Negative effects can be compensated

However, the higher risk observed from heavy consumption of red and processed meat (defined as over 50 grams per day) decreased when certain other foods were additionally consumed. For example, the negative effect of meat could be offset by a diet rich in whole grains. The positive effects of whole grain products, fruit and vegetables, nuts and seeds, cheese and dairy products remained stable in all analyzes.

Can eggs promote cerebral haemorrhage?

At the risk of cerebral hemorrhage that one hemorrhagic stroke cause, these nutritional factors seem to have no protective influence. The evaluation shows that only consuming eggs significantly increases the risk of hemorrhagic strokes. The risk increases by a factor of 1.25 for every 20 grams per day. In addition, no other nutritional factors were found that had a harmful or protective effect.

The study authors suggest that the different effects caused by nutrition have to do with the effects of certain foods on blood pressure and fat levels. Because the foods that protect against ischemic stroke according to the study also lower blood pressure. Red and processed meat and eggs, on the other hand, raise blood pressure and total cholesterol.

Conclusion and classification of the study

However, the study left unanswered whether, for example, consuming eggs also leads to more cerebral hemorrhage if blood pressure and fat levels are controlled with medication. This is pointed out by Professor Hans-Christoph Diener from the German Society for Neurology (DGN).

The study also does not prove “whether nutritional factors have additional, direct effects on the risk of stroke”. Nevertheless, the expert admits that everyone who eats a healthy diet with lots of fruit, vegetables and whole grains but little red meat is the two main risk factors of stroke – high blood pressure and high blood lipid levels – can reduce significantly. This makes an important contribution to prevention.

–