More Fruits And Vegetables Against Stroke
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Regular consumption of foods rich in antioxidants protects against stroke and heart disease.
To protect heart and brain health, experts recommend eating more fruits, vegetables, whole grains, omega-3 fatty acids, nuts and less saturated fat.
A diet high in antioxidants lowers the risk of stroke in women , according to a study by the Karolinska Institutet in Sweden.
Antioxidants are known to help neutralize the effects of free radicals , which are associated with stroke, cardiovascular and other diseases.
The study included 31,035 healthy and 5,680 women with a history of heart disease. Scientists calculate the amount of food and beverages consumed rich in antioxidants.
Within 12 years, 1,322 cases of stroke were registered among the participants in the first group. For a period of 10 years, 1,007 cases of stroke from the second group were registered.
It turns out that the amount of antioxidants taken through food is important to reduce the risk of brain disease.
Women with a history of heart disease or stroke who eat well have a 17% lower risk of recurrence than those taking the least antioxidants.
The participants in the second group, consuming the highest amount of healthy foods, are 45% less at risk of hemorrhagic stroke , in which there is bleeding in the brain due to a ruptured blood vessel.
The study clearly shows that taking antioxidants through food protects against heart disease and stroke, says Susan Steinbaum of Linox Hill Hospital in New York.
The results are published in the journal Stroke .
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