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Easy Dietary Changes To Reduce Your Risk Of Stroke
A stroke can be one of the most devastating medical conditions a person can suffer, leading to a loss of mobility, speech, or even death. The good news is that according to the National Stroke Association, 80 percent of strokes are preventable. In this article, we’ll explore a simple step you can take to significantly reduce your chances of having a stroke.
A stoke is when a blood vessel bursts or becomes obstructed and cuts off the flow of oxygen-rich blood to a specific part of the brain. There are different kinds of strokes each occurring in different parts of the body. A hemorrhagic stroke, also known as a brain aneurysm, is the most serious. This occurs when a blood vessel bursts inside the brain and causes internal bleeding in the brain. An ischemic stroke is caused a blood clot in a different region of the body — the leg, for example. A less severe version of an ischemic stroke called an TIA or transient ischemic attack is when the blood flow to a specific part of the brain is temporarily blocked. TIAs can produce stroke-like symptoms that usually reside within 24 hours.
Exercise is an important part of lowering the risk of any cardiovascular disease and should not be overlooked when it comes to stroke prevention. But simply changing the way you eat could be the simplest step to reducing your risk of a stroke. What foods are good choices for lowering your probability of suffering a stroke?
1. Olive Oil
Mediterranean cuisine has long been considered among the healthiest in the world. People in countries like Italy, Greece, Spain, Lebanon and more consume large quantities of olive oils, and these countries also have some of the lowest rates of cardiovascular disease in the world. Science shows it’s no coincidence. A French study involving more than 7,000 participants aged 65 or older found that “intensive use” of olive oil, defined as frequent use in both cooking and salad and dip, led to a 41 percent reduction in the risk of stroke.
Olive oil is filled with beneficial monounsaturated fat compounds that fight inflammation and reduce the levels of unhealthy LDL (low-density lipid) cholesterol in the body, reducing the risk of arterial clogging.
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