Reduce the risk of stroke through diet

In a large-scale study, Oxford University researchers examined the influence of eating habits on stroke risk. They got amazing results.

The study looks at two types of stroke

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

The novelty of the current study, however, is that the researchers analyzed the different types of hit separately considered: the ischemic infarctionthat following a vascular occlusion rises, and the hemorrhagic infarctionthat through a cerebral hemorrhage It is caused.

Fruits, vegetables and whole grains reduce the risk of stroke

The analysis of eating habits was particularly eloquent. participants, the one ischemic stroke he had consumed more red and processed meats, but fewer whole grains, fruits and vegetables, nuts and seeds, and also fewer cheeses and dairy products.

The negative effects can be offset

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

Can eggs cause brain bleeding?

About the risk of cerebral hemorrhage, that hemorrhagic stroke cause, these dietary factors do not appear to have a protective effect. The evaluation shows that egg consumption alone significantly increases the risk of hemorrhagic stroke. The risk increases by a factor of 1.25 per 20 grams per day. Furthermore, no other dietary factors were found to have a harmful or protective effect.

The study authors suspect that the different effects achieved through the diet have to do with the effect of certain foods on blood pressure and blood lipid levels. Because foods that protect against ischemic stroke, according to the study, also lower blood pressure. Red and processed meats and eggs, on the other hand, increase blood pressure and total cholesterol.

Conclusion and classification of the study

However, the study leaves unanswered whether, for example, egg consumption also leads to more brain bleeding when blood pressure and fat levels are controlled with medication. This is underlined by Professor Hans-Christoph Diener of the German Neurology Society (DGN).

Furthermore, the study does not demonstrate “whether nutritional factors have additional and direct effects on stroke risk”. However, the expert admits that everyone can significantly reduce the two main risk factors for stroke – high blood pressure and high blood fat levels – by following a healthy diet with lots of fruits, vegetables and whole grains but little red meat. This is an important contribution to prevention.

Important note: The information does not in any way replace professional advice or treatment by qualified and recognized doctors. The content of t-online cannot and should not be used to diagnose or initiate treatments on your own.

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