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 decrease the risk of stroke.

The main conclusion that the researchers made is that differences in diet canEarlier studies have only looked at the link between diet and all types of stroke.The new study suggests 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 too muchAnd if you eat eggs frequently, you can increase the risk of hemorrhagic stroke, and not affect the likelihood of ischemic stroke.

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.