How different foods affect the risk of different types of stroke.

ISLAMABAD -- A new study examines the associations between certain foods and the risk of either hemorrhagic or ischemic stroke. The indepth findings offer nuanced insights into which foods are associated with a lower risk of different types of stroke. Stroke is a major cause of mortality in the United States, with the condition being responsible for 1 in every 20 deaths each year. According to theCenters for Disease Control and Prevention (CDC), more than 795,000 people in the U.S. experience a stroke every year, and 140,000 die as a result. In this context, strategies for preventing stroke are of the utmost importance. Exercising more, quitting smoking, eating more fruit and vegetables, and avoiding foods high in cholesterol -

such as cheese, burgers, and some desserts - are only some of the well-known ways to improve cardiovascular health and keep the risk of stroke to a minimum. However, do these broad strategies cover all types of stroke? Not all strokes are the same, and now, the authors of a new study acknowledge this by zooming in on the association between certain food groups and two subtypes of stroke: ischemic stroke and hemorrhagic stroke. Tammy Tong, a nutritional epidemiologist at the Nuffield Department of Population Health at the University of Oxford in the United Kingdom, is the first author of the new paper, which appears in the European Heart Journal. The need for new research Ischemic stroke is the most prevalent type of stroke, accounting for about87% of all stroke cases. Ischemic strokes occur when an artery becomes blocked, compromising the supply of oxygen-rich blood to the brain. Hemorrhagic stroke, on the other hand, occurs when a blood vessel bursts in the brain, and the bleeding damages brain cells. In their paper, Tong and team explain that previous research has indeed looked at diet and stroke risk. However, they note that this has mostly focused on total stroke risk (which combines ischemic, hemorrhagic, and 'unspecified' strokes) or on ischemic stroke, as this type tends to occur more often. So, the authors set out to examine the associations between dietary intake - focusing on major food groups and fiber - and stroke,

considering ischemic and hemorrhagic strokes separately. Studying different foods and stroke types The study used data from the European...

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