STROKE TYPES ASSOCIATED WITH FOOD

London, Feb. 24: Different types of food, including fruits and vegetables, are associated with risks of different types of stroke, according to a study that may lead to better dietary recommendations to protect against the deadly medical condition.

Researchers, including those from the University of Oxford in the UK, said two types of strokes are most common, including Ischaemic stroke which occurs when a blood clot blocks an artery supplying blood to the brain, and haemorrhagic stroke which occurs when there is bleeding in the brain that damages nearby cells.

In the current study, published in the European Heart Journal, the scientists assessed more than 418,000 people in nine European countries, analysing cases of ischaemic stroke and haemorrhagic stroke separately. The study reported that while higher intakes of fruit, vegetables, fibre, milk, cheese, or yoghurt were each linked to a lower risk of ischaemic stroke, the scientists said a greater consumption of eggs was associated with a higher risk of haemorrhagic stroke.