Scientists have discovered which foods increase and reduce the risk of stroke

Scientists conducted a study involving more than 418 thousand people in different countries and found out which

foods increase and reduce the risk of stroke.

The main conclusion that the researchers made isdifferences in diet can affect the risk of different types of stroke. Earlier studies only talked about the relationship between type of nutrition and all types of stroke. The new work says that, for example, a high intake of fruits, vegetables, fiber, milk and dairy products is associated with a reduced risk of ischemic stroke, but does not affect the likelihood of hemorrhagic stroke. And if you often eat eggs, then you can increase the risk of hemorrhagic stroke, and not affect the likelihood of ischemic.

Researchers saw the biggest riskischemic stroke decreases with the consumption of fiber, that is, fruits, vegetables, nuts, grains and legumes. Every ten grams of fiber per day is associated with a 23% lower chance of a stroke.