We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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

March 28, 2013: 12:00 AM EST
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.
D. E. Threapleton et al., "Dietary Fiber Intake and Risk of First Stroke: A Systematic Review and Meta-Analysis", Stroke, March 28, 2013, © American Heart Association, Inc.
Food & Nutrition
Heart & Cardiovascular
Other Food & Nutrition
Whole Grains
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.