Risk Of Stroke Can Be Lessened By Proper Diet

There is a 26% reduction in the risk of stroke if a person were to consume about five portions per day of fruits and vegetables, while between 3 and 5 portions scale down the risk by 11%. Vegetables are rich in folate, fiber, potassium, and antioxidants. Dietary fiber and potassium reduce the chances of stroke by lessening the risk of cholesterol and blood pressure. Such positive diet modifications can also contribute towards reducing the chances of contracting certain cancers and cardiovascular diseases.

The deaths due to strokes in Scotland declined to 74.2 in 2004 for every 100,000 people compared to the 2003 figure of 79.1 in 2003 as a result of these positive changes in dietary habits. It has also been found that there is a lesser incidence of smoking in the case of people who eat a better diet and lesser junk food.