Lower The Risk of Stroke With Fibrous Vegetables And Fruit

Fiber fruits and vegetables is good for digestion, also for the health of blood vessels. Researchers from the University of Leeds' School of Food Science and Nutrition, found regular consumption of fiber reduces the risk of stroke.

Previous research claimed dietary fiber may reduce the risk of stroke, including high blood pressure and bad cholesterol levels. In this latest study, researchers found each increased 7 grams of fiber per day was influential to 7 percent reduction in the risk of stroke.
 
Consumption of fiber-rich foods such as whole grains, fruits, vegetables, and nuts is very important for everyone. Especially for people who have a risk of stroke as those who are obese, smoking, and high blood pressure.

In this study, the research team analyzed eight studies published between 1990 and 2012. In the study reported a collection of some types of stroke risk observed. As the most common attack is schemic stroke, type of stroke in which a blood clot to the brain occurs.

Three other studies evaluating the haemorhagic stroke occurs when blood vessels bleed into the brain or the surface. Other stroke risk factors such as smoking and age are also included. Results showed that the amount of dietary fiber consumed relative to the total decrease in the risk of stroke.

Studies show people who eat a lot of insoluble fiber have lower blood pressure and lower weight. The second thing that triggers stroke risk. Insoluble fiber found in foods such as whole wheat, whole grain, vegetables, fruit skins, and wheat bran.