In order to understand the impact of the consumption of major foods and dietary fiber on stroke, the University of Oxford in the United Kingdom conducted a 10-year follow-up study of more than 400,000 participants in nine European countries.
The results found that participants who ate dairy products (such as whole milk, yogurt or cheese) daily reduced their risk of ischemic stroke; those who ate 200 grams of vegetables and fruits daily reduced their risk of ischemic stroke by 13%; and those who ate too many eggs daily were more likely to have a hemorrhagic stroke.
The study was published in the July 2020 issue of the European Heart Journal. The paper notes that in 2013, stroke was the 2nd most common cause of death and the 3rd most common cause of disability worldwide. Although stroke incidence and mortality rates have declined globally over the past 20 years, the number of deaths and incidence of ischemic and hemorrhagic strokes continue to grow. Stroke prevention has become a key focus of health prevention and treatment.
Existing studies have confirmed that dietary habits are closely related to the risk of stroke; however, the literature has focused on the overall study of stroke rather than on the individual risk of ischemic and hemorrhagic stroke; in particular, the existing studies on the association between diet and hemorrhagic stroke are relatively limited and mostly focus on the effects of red meat and processed meat. As for the effects of major foods such as dairy products and eggs on hemorrhagic and ischemic stroke, they are relatively insufficient.
To understand the association between dietary fiber and the risk of ischemic and hemorrhagic stroke in Europe, the Oxford team studied 418,329 men and women from nine European countries over an average of 12.7 years. All participants were asked to complete a dietary intake questionnaire for the past 1 year, corrected by 24-hour good-Time recall. Using Cox regression models, the Oxford team analyzed the risk of hemorrhagic and ischemic stroke associated with the consumption of red meat, processed meat, poultry, fish, dairy products, eggs, grains, vegetables, fruits, legumes and nuts.
The results found that participants who consumed 200 g of milk (about 195 ml) per day had about a 5% lower risk of ischemic stroke caused by blood clots. The risk of ischemic stroke was reduced by 9% for participants who consumed 100 grams of yogurt per day. The risk of ischemic stroke was also reduced by consuming 30 grams of cheese per day.
In addition, participants who consumed 200 grams of vegetables and fruits per day had a 13% lower risk of ischemic stroke. As for those who ate 20 grams of eggs per day (about 3 eggs), the risk of hemorrhagic stroke was increased by 25%.
The Oxford team concluded that the risk of ischemic stroke was negatively associated with the intake of fruits and vegetables, dietary fiber and dairy products, while the risk of hemorrhagic stroke was positively associated with the intake of eggs. However, this should not lead to overconsumption of dairy products. After all, past studies have also pointed out that the high amount of saturated fat in them may be a burden on the heart.
Even, the University of Glasgow, Scotland, Professor of Metabolic Medicine Sattar (Naveed Sattar) that dairy products can reduce the risk of stroke still need more research to support the results, the public should not overconsume dairy products.
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