His large-scale research found that each person's eating style will be related to different types of strokes.
The work of the University of Oxford (UK) based on 418,000 Europeans shows an unexpected link between food and stroke. There are things that will affect ischemic stroke, something that will affect the risk of a brain hemorrhagic stroke alone.
Each type of food can be good or bad for the risk of each type of stroke - (artwork from the internet).
For example, you will reduce the risk of ischemic stroke if you eat fruits, vegetables, high-fiber cereals, milk, cheese, and yogurt. However, these do not help you reduce the risk of stroke due to cerebral hemorrhage. On the contrary, if you are too addicted to eating eggs, beware of the possibility of a stroke due to brain hemorrhage; But no matter how many eggs you eat, it does not increase or decrease the risk of ischemic stroke.
Ischemic stroke , which accounts for 85% of strokes, occurs when a blood clot in the brain area, or a blood clot that forms elsewhere in the body, accidentally strays to the brain. blocking arteries that supply blood to the brain. Hemorrhagic stroke accounts for only 15% but is considered more dangerous, the phenomenon of bleeding in the brain damaging nearby cells.
According to lead author Dr. Tammy Tong, the most important thing in this finding is the link between high fiber foods and a reduced risk of ischemic stroke - the most common type.
For every additional 10 grams of dietary fiber daily, the risk is reduced by up to 23%. To illustrate, the authors, for example, 2 slices of whole-grain whole-wheat bread provide 6.6 g of fiber, a cup of broccoli provides about 3 g, while a whole apple (not peeled) shell) provides about 1.2 g of fiber. The European Heart Association (ESC) advises people to consume about 30-45g of fiber / day.
Fruits and vegetables alone do wonders: you will reduce the risk of ischemic stroke by about 13% with only a portion of vegetables / fruit of about 200 g.
For eggs, it's a warning. The volunteers in the study had an average egg consumption of less than 20 g / day. If someone eats an additional 20 g, the risk of stroke due to cerebral hemorrhage can be increased by 25%.
The research team believes that the beneficial or harmful effects of the above foods are primarily related to the effects on blood pressure and cholesterol.
The research has just been published in the scientific journal European Heart Journal.