- Reduce the risk of stroke: Diet has a great impact on the probability of disease
- Above all Red meat has shown negative in a study
- Foods that reduce the risk of stroke: diet is an important factor
- Here you can find out how race can prevent
About 200,000 cases per year in Germany, risk of recurrence and a high mortality rate: Strokes represent a high health risk. It can be proven that certain diets prevent diseases or relieve the symptoms of certain ailments. The same applies to cardiovascular diseases. Eating whole grains, fruits, vegetables, nuts and seeds, cheese and other dairy products can reduce the risk of strokeas reported by the German Stroke Society.
Reduce the risk of stroke: adequate nutrition has a preventive effect
The result was shown by a European study that Relationship between eating habits and risk of stroke examined. About 420,000 people from nine countries participated in this study. They have been observed over a period of several decades. According to experts, the effects found are due to the effects of the food in question on blood lipid levels and blood pressure. Excessive consumption of red or processed meat was found to increase the risk of ischemic stroke.
In Germany, according to the Robert Koch Institute, the disease is the third cause of death and the most common cause of permanent disability in adulthood What was new about the study was that the researchers were able to see the difference between mixture Y hemorrhagic race.
The study found that diet-related risk factors differed between the two types of stroke.
Suffering a stroke: Third cause of death
Four out of five blows are ischemic seizures. This is also known as the so-called “cerebral infarction”. In doing so, it narrows or closes blood vessel that supplies the brain and there is an insufficient supply of an area of the brain with nutrients and oxygen. In addition to “cerebral infarction,” there is another type of stroke, accounting for 20 percent of all strokes. she is referred to as hemorrhagic attack or as a cerebral hemorrhage. The bursting of a blood vessel leads to an insufficient supply of oxygen and nutrients to the brain tissue behind it. Also, the escaping blood can put pressure on surrounding areas of the brain, causing further damage.
Book Suggestion: The Great Bible of Nutrition – Watch the Bestseller Now on Amazon
But no matter what kind race outcompete people, often resulting in neurological deficits. Professor Doctor Wolfgang-Rdiger Schbitz, spokesman for the German Stroke Society, emphasized: “Precisely because stroke remains one of the leading causes of death in Europe prevention a particularly high priority.
Different Effects of Food May Reduce Stroke Risk
The effect of food on stroke risk varied between different species. As mentioned above, the participants who suffered an ischemic stroke had consumed more red and processed meat. The negative effect of meat could, for example, be offset by a whole food diet. The positive effects of a diet with Whole grains, many fruits and vegetables, nuts and seeds, cheese, and other dairy products was tested in all analyzes and showed that it is possible that reduce the risk of stroke.
“On the other hand, these nutritional factors do not seem to have a protective effect on the risk of cerebral hemorrhage,” explained Professor Hans-Christoph Diener, spokesman for the German Society of Neurology. The present results showed only one connection. Egg consumption alone markedly increased the risk of hemorrhagic stroke.
Also read: You can smoke immediately: these foods are delicious, but carcinogenic.
*Note: In the newsroom we are always looking for useful products for our readers. The links provided in this article and marked with a shopping cart symbol or an asterisk are so-called affiliate links/advertising links. If you click or make a purchase through one of these links, we receive a commission from the retailer. This does not change the price for you. Our editorial reporting is fundamentally independent of the existence or amount of a commission.