Dietary fiber cuts stroke risk
Thursday June 27, 2013 (foodconsumer.org) -- A systematic review released in Stroke suggests that eating fiber can help reduce the risk of first stroke, which is a major killer in the developed countries.
Diane E. Threapleton, MSc from School of Food Science & Nutrition, University of Leeds in Leeds, UK and colleagues conducted the study and found intake of 7 grams of fiber per day may reduce the risk of hemorrhagic plus ischemic stroke.
The review was based on data from eight cohort studies from the U.S., Northern Europe, Australia, and Japan. Total dietary fiber intake was inversely correlated with risk of hemorrhagic stroke and ischemic stroke.
On the other hand, soluble fiber intake of additional 4 g per day, was not linked with stroke risk reduction.
The researchers concluded "Greater dietary fiber intake is significantly associated with lower risk of first stroke. Overall, findings support dietary recommendations to increase intake of total dietary fiber."
Dietary fiber is also available as a dietary supplement. Many types of fiber are available over the Internet. (reporting by Jimmy Downs)
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