- Reduce the risk of stroke: Diet has a major impact on the likelihood of disease
- Above all Red meat showed negative in a study
- Foods That Lower Your Risk of Stroke: Diet is an Important Factor
- Here’s how caress can prevent
About 200,000 cases per year in Germany, risk of recurrence and high mortality rate: strokes represent a high health risk… It has been proven that certain diets can prevent diseases or reduce the symptoms of certain ailments. The same goes for cardiovascular disease. Eating whole grains, fruits, vegetables, nuts and seeds, cheese and other dairy products may reduce stroke riskas reported by the German Stroke Society.
Reduce the risk of stroke: the right diet cleans your arteries
The result has been demonstrated by a European study which Relationship between dietary habits and stroke risk examined. About 420,000 people from nine countries participated in this study. They have been observed over a period of several decades. According to experts, the observed effects are due to the effect of the corresponding foods on blood lipid levels and blood pressure. Excess consumption of red or processed meat has been found to increase the risk of ischemic stroke.
In Germany, according to the Robert Koch Institute, the disease is the third leading cause of death and the most common reason for permanent disabilities adulthood. The novelty of the study was that researchers could see the difference between the ischemic and hemorrhagic caress.
The study found that diet-related risk factors differed between the two types of stroke.
Suffering from a stroke: third leading cause of death
Four out of five are strokes ischemic attacks. This is also called “cerebral infarction”. It shrinks or closes blood vessel supplying the brain and there is an insufficient supply of nutrients and oxygen to an area of the brain. In addition to “cerebral infarction”, there is another type of stroke, which accounts for 20% of all strokes. She is designated as hemorrhagic attack or like a cerebral hemorrhage. A burst blood vessel leads to an insufficient supply of oxygen and nutrients to the brain tissue behind it. Additionally, escaping blood can put pressure on surrounding areas of the brain, causing further damage.
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But no matter what kind caress overwhelms people, often resulting in neurological deficits. Prof. Dr. Wolfgang-Rüdiger Schäbitz, spokesperson for the German Stroke Society, underlined: “Precisely because stroke remains one of the leading causes of death in Europe prevention particularly high priority.”
Different Effects of Foods May Reduce Stroke Risk
The effect of food on stroke risk varied between different species. As mentioned above, participants who suffered an ischemic stroke consumed more red and processed meat. The negative effect of meat could, for example, be compensated by a diet based on whole grains. The positive effects of a diet with Whole grains, lots of fruits and vegetables, nuts and seeds, cheese and other dairy products proven in all analyzes and has shown that it is possible reduce the risk of stroke.
“On the other hand, these nutritional factors do not seem to have a protective effect on the risk of cerebral hemorrhage,” explained Professor Hans-Christoph Diener, spokesman for the German Neurological Society. The available results showed only one connection. Only the consumption of eggs significantly increased the risk of hemorrhagic stroke.
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