Vegetables, whole grains are helpful in reducing the risk of stroke

Consumption of green vegetables and whole grains has brought another benefit. One study claims that consuming a nutritious diet such as vegetables, fruits, whole grains, and legumes can help prevent the risk of stroke. This type of eating can reduce the risk of stroke by up to ten percent. 

 The results of the study have been published in the journal Neurology. According to the study, reducing the intake of less nutritious refined grains or sugar-rich foods can benefit from increasing the number of vegetables and whole grains that are eaten. The risk of ischemic stroke can be avoided by consuming such a nutritious diet. It is the most common type of stroke. 

This problem arises when the blood flow in the brain is obstructed. Megu Baden, a researcher at the Harvard TH Chain School of Public Health in the US, said, "Several studies have already shown that a diet rich in fruits and vegetables Eating can reduce the risk of many diseases including heart disease and diabetes. 

We wanted to know if there is a link between such a nutritious diet and a reduction in the risk of stroke. ' Two lakh nine thousand 508 people were included in this study. None of these suffered from heart disease or cancer at the beginning of the study. These were considered for more than 25 years. From these, a questionnaire was filled every two to four years. It had questions related to food.