Better predictors of stroke were diet and obesity.
'The overall quality of an individual's diet (i.e. dietary pattern) and balance between energy intake and expenditure seem to be more important determinants of stroke risk than individual nutrients and food,' researchers wrote.
Extensive research is required to comprehend the role of certain foods in causing strokes.
It is important that people reduce salt in their food and maintain weight to reduce the chances of suffering a stroke. Elevated blood pressure, high cholesterol and smoking are some of the risk factors for a stroke.