Healthy plant-based diet linked with lower stroke risk: Study

While there has been a lot of hullabaloo around adapting to a plant-based diet for several health benefits, a new study has highlighted that eating a healthy, plant-based diet and decreasing intakes of less healthy foods like refined grains or added sugars may reduce stroke risk by up to 10 per cent. 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 like vegetables, whole grains and beans, and decreasing intakes of less healthy foods like refined grains or added sugars may reduce the risk of stroke. The study highlighted that a diet high in quality plant-based foods may reduce your risk of having an ischemic stroke. An ischemic stroke is associated with a blockage of blood flow to the brain and is the most common type of stroke. The study found no link between diet and hemorrhagic stroke, which happens when an artery in the brain leaks blood or ruptures.

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