What to eat to avoid the risk of stroke?

A large 18-year study of 418,000 people tells us which foods to prioritize to reduce the risk of stroke. Unsurprising results that confirm what we have been told for years about our food.

Eating well to be healthy

To stay healthy, you need to eat well. A sentence that is nothing new but which is confirmed, once again, by a study. Posted inEuropean heart journal February 24, 2020, this survey of 418,329 volunteers from 9 different countries (Denmark, Germany, Greece, Italy, the Netherlands, Norway, Spain, Sweden and the United Kingdom) tells us what foods should not be eaten to avoid a stroke.

From 1992 to 2000, participants completed questionnaires relating to their diet, lifestyle, medical history, etc. For their part, the researchers followed these people and identified those who had a stroke. The data collected during all these years then allowed scientists to carry out a synthesis on the link between food and the risk of stroke..

What diet to reduce the risk of stroke?

The results are final. A diet that gives pride of place to dairy products, dietary fiber, fruits and vegetables is strongly associated with a very reduced risk of ischemic stroke. As a reminder, ischemic stroke is associated with an obstruction in the brain and affects approximately 80% of strokes.

To reduce the risk of stroke it is therefore advisable to favor a diet rich in fiber (whole grains) because each intake of 10g of fiber per day is associated with a 23% lower risk. Fruits and vegetables are also important since they reduce the risk of stroke by 13% for every 200g. Conversely, it is better to avoid eating too many eggs since they increase the risk of stroke.

In France, stroke is the third leading cause of death in men and the first in women. It is the leading cause of acquired disability in adults and each year 150,000 people are victims of a stroke.

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