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The risk of stroke could decrease by eating fruits and vegetables

The risk of stroke could decrease by eating fruits and vegetables

Stroke can be caused by an obstruction in the blood flow, or the rupture of an artery that feeds the brain. The patient may suddenly lose the ability to speak, there may be memory problems, or one side of the body can become paralyzed.

There are two main types of stroke include ischemic stroke and hemorrhagic stroke

Ischemic stroke occurs when a blood clot forms somewhere in the body and breaks off to become free-floating, it is called an embolus. This wandering clot may be carried through the bloodstream to the brain where it can cause ischemic stroke whiles hemorrhagic stroke occurs when a blood vessel on the brain’s surface ruptures and fills the space between the brain and skull with blood (subarachnoid hemorrhage) or when a defective artery in the brain bursts and fills the surrounding tissue with blood (cerebral hemorrhage).

In high-income countries, stroke incidence has decreased by 42% over the past 4 decades, but in low- and middle-income countries, stroke incidence has more than doubled. Mortality rates from stroke are highest in low-income countries and, in 2010, stroke was the leading cause of death in China.

A new research from the American Heart Association and published in their journal Stroke makes the case that eating more fruits and vegetables could reduce the risk of stroke worldwide.

The American Heart Association (AHA) researchers performed a meta-analysis of 20 studies published over the last 19 years to assess the global effect fruit and vegetable consumption has on stroke. In total, the meta-analysis covered 760,629 participants and 16,981 cases of stroke.

The meta-analysis found a decrease of 32% in stroke risk for every 200 g of fruits consumed each day, and a decrease in stroke risk of 11% for every 200 g of vegetables consumed each day

The World Health Organization (WHO) have estimated that increasing consumption of fruits and vegetables by up to 600 g each day could reduce the worldwide stroke burden by 19% worldwide, and 10-15% among countries in the European Union.

References: Fruits and Vegetables Consumption and Risk of Stroke: A Meta-Analysis of Prospective Cohort Studies,Yan Qu, et al.Stroke, published online 8 May 2014

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