Anyone can have a stroke at any age. But certain things can increase your chances of having a stroke. The best way to protect yourself and your loved ones from a stroke is to understand your risk and how to control it....CONTINUE READING THE FULL ARTICLE>>>
While you can’t control your age or family history, you can take steps to lower your chances of having a stroke. A diet rich in flavonoids, antioxidants, and healthy fats may reduce your risk of stroke.
Stroke is one of the leading causes of death in the United States. Eating a diet high in saturated fats, trans fats, cholesterol, and sodium is linked to an increased risk of stroke. Including a variety of healthy foods in your diet can help reduce the risk of stroke.
In this article and inline with a publication on healthline, I’d like to briefly discuss foods that help sharpen your brain and prevent stroke. Keep on reading and explore new knowledge.
1. Many types of seafood include Omega-3 fatty acids, which help to cleanse or detoxify the brain and reduce the risk of stroke. This type of fish should be a regular part of your diet if you want to benefit from both stroke prevention and brain cleansing. If you have any physical symptoms of an illness, you ought to consult a doctor straight away.
2. Fruits like raspberries and cranberries which are high in antioxidants, vitamins, and minerals are a terrific method to safeguard your mental health and avoid strokes.
3. According to Healthline, Avocado consumption is recommended if you wish to maintain mental acuity. Another fruit high in monounsaturated fats that support brain function and lower blood pressure is the apricot. Another benefit of eating avocados is that they encourage blood flow. As a result, you ought to add more avocado to your meals.
4. Walnuts are a good source of alpha-linolenic acid (ALA), a type of omega-3 for acid shown to reduce inflammation, improve blood flow, and lower blood pressure, all of which can reduce the risk of stroke.
In addition, walnuts are rich in antioxidants and other nutrients that can help protect against oxidative stress and other factors that contribute to stroke risk.
5. Leafy green vegetables such as spinach, kale, and collard greens are rich in dietary nitrates and other nutrients that can help reduce the risk of stroke.
When you eat leafy greens, your body converts the nitrates into nitric oxide, a molecule that plays an important role in regulating blood flow and blood pressure.
6. Yogurt is a good source of several nutrients important for cardiovascular health, including calcium, potassium, and probiotics.
A large multinational 2018 study found that greater consumption of yogurt and milk was linked to a reduced risk of death and major cardiovascular disease events, such as stroke or heart attacks.
Conclusion
Stroke is linked to diet in several ways. A diet high in saturated fats, trans fats, cholesterol, and sodium can contribute to the development of risk factors for stroke, such as high blood pressure, high cholesterol, diabetes, and obesity, which can increase the likelihood of having a stroke.
In contrast, consuming a diet high in foods rich in vitamins, minerals, and protective plant compounds can help reduce these risk factors and promote overall cardiovascular health, which can lower the chance of stroke…CONTINUE READING>>
