Study: Plant-Based Diet Can Lower Risk Of Stroke


Plant-based diets are more popular than ever andnew researchfinds a new reason you may want to give it a try. Researchers analyzed health data of more than 200-thousand people in two large-scale studies covering over 25 years and found folks who report regularly eating healthy, plant-based foods have a significantly lower risk of having a stroke. And the best part? There’s a lot of variety to choose from.

Plant-based diets typically include foods like dark leafy greens, whole grains and beans, according to study co-authorMegu Badenwith the Department of Nutrition at the Harvard T.H. Chan School of Public Health. And those who eat this way also tend to eat fewer foods made with refined grains, and added sugars, so their diets are typically nutritious and healthy.

Previous research has found eating plant-based foods can lower the risk of diabetes, some cancers and cardiovascular disease, but this is the first study to link this kind of diet to stroke prevention, Baden explains. “We found that those following this diet had 10% lower stroke risk,” she says, adding that the quality of food makes a difference. For example, vegetarians were included in the study, but there’s no association between that type of eating and lower stroke risk, because you can be a vegetarian and put your health at risk by eating highly processed foods and added sugars.

Source:Eat This, Not That