While there has been a lot of hullabaloo about switching to a plant-based diet for a number of health benefits, a new study has revealed that eating a healthy, plant-based diet and reducing the intake of less healthy foods such as reconstituted grains or added sugar reduce stroke risk by up to 10 percent.
The findings of the study were published in Neurology, the medical journal of the American Academy of Neurology. The study found that eating a healthy, plant-based diet that includes foods such as vegetables, whole grains and beans, and reducing the intake of less healthy foods such as refined grains or sugar can further reduce the risk of stroke.
The study identified that a diet high in quality plant-based foods may reduce your risk of ischemic stroke. Ischemic stroke is associated with obstruction of blood flow to the brain and is the most common type of stroke. The study found no association between diet and hemorrhagic stroke, which occurs when an artery in the brain leaks or ruptures.