Since a stroke can be very serious and damaging to the brain, the possibility of reducing your risk is always welcomed. And to find out the reducing factor is a treat food? No justification will be needed when you decide to enjoy your fair share of this treat…
So what is the treat food?
A new study has revealed that cheese can cut the risk of having a stroke. Yes, cheese. Eating more of this delicious food has been found to help reduce the risk of two types of stroke.
Researchers at the University of Oxford looked into how food affected the risk factor for two different types of stroke, namely:
- Ischaemic strokes, where blockages cut off the blood supply to the brain.
- Haemorrhagic strokes, when cells are damaged by a bleed on the brain.
The study looked at data collected from 418,000 people in nine European countries. The findings were then published in the European Heart Journal.
One of the important findings is that a higher intake of dietary fibre could cut the risk of suffering from an ischaemic stroke.
As a general guideline we should all be increasing our fruit and vegetable consumption. This is so that we can meet the recommended fibre intake.
Here are some ways for you to increase your fibre intake:
- Go for wholewheat or rye bread, and choose wholegrains like wholewheat pasta, bulgur wheat or brown rice.
- Go for potatoes with their skins on, such as a baked potato or boiled new potatoes.
- Add pulses like beans, lentils or chickpeas to stews, curries and salads.
- Include plenty of vegetables with meals, either as a side dish or added to sauces, stews or curries.
“The most important finding is that higher consumption of both dietary fibre and fruit and vegetables was strongly associated with lower risks of ischaemic stroke, which supports current guidelines,” said Dr Tammy Tong, lead author of the study and a nutritional epidemiologist.
The study found that for each 10g increase in daily dietary fibre intake, there was a 23% lower risk of suffering from ischaemic stroke.
However, while a higher intake of fruit, vegetables, fibre, milk, cheese or yoghurt were associated with a lower risk of suffering from ischaemic stroke, the study found “no significant association” between the same foods and haemorrhagic strokes.
What increases your risk?
The study revealed that a high intake of eggs could be associated with haemorrhagic strokes. Every extra 20g of daily egg consumption is linked with a 25% higher chance of stroke.
However, other experts have suggested that stroke risk is more influenced by general lifestyle or socioeconomic factors.
Whether diet and lifestyle both play a significant role is yet to be researched.