Eat green veggies to cut stroke risk by 64%

NewsBharati    01-Feb-2018
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Mumbai, February 1: According to a latest study, green leafy vegetables in your diet will help you to cut the risk of a stroke. Researchers said that reducing stress and increasing green leafy vegetable intake is the new way to reduce the rate of bleeding in the brain.

The findings indicated that the people who reported eating more green leafy vegetables had 64% lower risk of experiencing a stroke. Researchers studied 682 patients of an average age 53.7 years, who experienced brain bleeds. Bleeding strokes accounted for 32.2 percent of all strokes in the study.

Of the bleeding strokes, 93.9 percent were determined to be related to high blood pressure, 7.2 percent to structural abnormalities such as a bulging weak area of a blood vessel, and much smaller percentages to other medical conditions or medication use.

The research was presented at the American Stroke Association's International Stroke Conference 2018.

Comparing patients with high blood pressure-related brain bleeds to similar people in the same communities without stroke, the researchers found that the risks were 2.33 times as high in people with diabetes.

They found that risks were 2.22 times as high in people who reported more stress at home and work, 1.69 times as high in people with abnormal cholesterol levels and 10.01 times as high in tobacco smokers.

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