Healthy Plant-Based Diet May Cut Stroke Risk By 10%

A healthy plant-based diet may slash the overall risk of stroke by up to 10 percent, according to a new study.

The data, which has been published in the American Academy of Neurology, analyzed 209,508 participants.

Stroke risk

None of the respondents had cardiovascular disease or cancer at the start of the study. They were then followed for more than 25 years and completed questionnaires every two-four years.

Plant-based diet quality was evaluated by the overall plant-based diet index – and those who consumed zero or less than one serving of meat or fish a month were categorized as vegetarian.

Researchers found that a healthy plant-based diet was linked with a ‘modest reduction in risk of ischemic stroke’. However, there was no association found between a healthy plant-based diet and reduced risk of hemorrhagic stroke.

Healthy plant-based diet

Moreover, co-author Kathryn Rexrode is an associate professor of medicine. According to Harvard, she said: “Many individuals have been increasing the amount of plant-based components in their diet.

“These results show that higher intake of healthy plant-based foods may help reduce long-term stroke risk. And, that it is still important to pay attention to diet quality of plant-based diets.”

You can read the full study here