Foods Against Stroke: 3 Dietary Changes That Lower Your Risk

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A stroke is life-threatening and requires immediate medical attention. After a stroke, you may need surgery and special medications, and you may be left with long-term brain problems.

You can't always prevent a stroke, but you can significantly reduce your risk of stroke by making lifestyle changes, including eating a healthy diet.

According to the Stroke Association, here are six dietary changes you should make to reduce risk. You don't have to follow a perfect diet to reduce your risk of stroke, you just need to make small changes to your diet.

Along with regular exercise, quitting smoking and cutting down on alcohol, a healthy diet can significantly reduce your chances of having a stroke.

More fruits and vegetables

It's not just in reducing unhealthy food, increasing consumption of fruits and vegetables can reduce the risk of stroke. The Stroke Association explained:

“Fruit and vegetables are important sources of vitamins and minerals. You should aim to eat five servings of fruit and vegetables every day.”

Some experts recommend foods high in potassium, such as sweet and white potatoes, bananas, tomatoes, prunes, and melons, or foods rich in magnesium, such as spinach and edamame, for stroke prevention.

More fiber

Fiber not only helps you feel fuller longer, aids digestion and prevents constipation, but also reduces the risk of stroke.

“High-fiber foods help lower cholesterol in the blood When choosing starchy foods, choose whole grains, brown rice, or grains like whole wheat couscous.”

Less fat and sugar

We all need a little amount of fat and sugar in our diet, but too much can lead to weight problems that increase the risk of stroke.

“Food fried in oil, butter or ghee will contain a lot of fat. Instead, use vegetable, nut and olive oil. Meat, fatty cheese, ready-made cakes and cookies – all contain a lot of saturated fat, so try to limit their amount in your diet.”