Now it was not unusual to hear there are young people affected by stroke. Actually stroke can be prevented, among others, with more eating vegetables to maintain healthy blood vessels.
Most strokes are caused thickening of the walls of the arteries due to cholesterol deposition in fat (plaque). Plaques narrow the blood flow so that blood flow is reduced.
In a recent study revealed a strong association between fiber consumption with cardiovascular disease, including coronary heart disease and stroke.
Victoria Burley who conducted the study said his research is long-term. He collected 8 studies conducted since 1990 and involving 500,000 participants. They were interviewed about the consumption of fiber and followed their health records for 8-19 years.
The researchers found the risk of stroke can be reduced by 7 percent for every additional 7 grams of fiber consumed per day. In other words they most diligently eating the most fiber lower risk of stroke.
Adding an additional 7 grams of fiber can come from two pieces of whole wheat bread, vegetables or fruits.
Mostly high-fiber food low in calories so it also helps maintain ideal weight remains. Additionally foods that are high in fiber has many vitamins, minerals, and antioxidants, including polyphenols and flavonoids that will make the blood vessels more elastic.
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