Eating Foods Rich In Fiber Reduces Risk Of All Types Of Stroke

Greater intake of fiber-rich foods – whole grains, fruits, vegetables and nuts – has been shown to reduce blood pressure and levels of “bad” cholesterol, both of which are risk factors of stroke. A new study that analyzed previously-published research has quantified the association, finding that a seven-gram increase in total daily fiber intake was associated with a seven percent drop in first-time stroke risk. There are seven grams of fiber in a serving of whole wheat pasta, plus two servings of fruits or vegetables. The eight studies involving more than 327,000 people were published between 1990-2012, and reported on all types of stroke.