Reduction of stroke risk with vegan diet

By | March 10, 2021

reduction of stroke risk with vegan diet

The benefits to heart health and for ischaemic stroke far outweigh any potential increase in haemorrhagic stroke risk with a vegetarian or vegan diet. Potentially reduced risk of obstructive sleep apnea via lower BMI. Whole grains Eating whole grains has been found to be associated with a reduced risk of stroke. Uric acid is a compound produced by your body when it breaks down certain foods. It is also possible that the association may have nothing to do with people’s diets and may just reflect other differences in the lives of people who do not eat meat. A study conducted by researchers at the Harvard T. Vegetarians ate more fiber and plant protein. Strokes typically occur without any warning at all, so prevention is critical.

Obesity Silver Spring ; 24 — Determinants of inflammatory markers in a bi-ethnic population. Type of vegetarian diet, body weight, and prevalence of type 2 diabetes. Exercise Exercise is medicine, and regular exercise can help you prevent stroke. Note: Content may be edited for style and length. The Physicians Committee for Responsible Medicine PCRM, a non-profit research and advocacy organization, promotes a plant-based diet as an avenue to lower blood pressure which, in turn, can reduce the risk of stroke. ScienceDaily shares links with sites in the TrendMD network and earns revenue from third-party advertisers, where indicated. A strategy to arrest and reverse coronary artery disease: a 5-year longitudinal study of a single physician’s practice.

Eating a vegetarian diet may reduce the risk of stroke, according to a new report. Researchers studied two groups of people from Buddhist communities in Taiwan. One included 5, people who were followed for an average of six years; the second included 8, followed for nine years. About a third of the people were vegetarians. Over all, there were strokes. In the first group, compared to meat and fish eaters, vegetarians had a 49 percent reduced risk for stroke; in the second group, vegetarians had a 48 percent reduced risk. The most important risk factor for stroke, the authors write, is hypertension, and the vegetarians had significantly lower rates of elevated blood pressure than those who ate meat or fish. Cholesterol levels were also lower among the vegetarians. But even after controlling for hypertension, cholesterol and triglyceride levels, smoking, alcohol consumption, diabetes and other factors, the large reduction in stroke risk for people who avoided meat and fish remained. The scientists acknowledge that there could be other variables that affect the risk for stroke that they were unable to track.

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