9 Foods That Help Reduce the Risk of Stroke
According to the World Health Organization (WHO), stroke is the third leading cause of disability and the second leading cause of death globally. But according to the Centers for Disease Control and Prevention (CDC), 80% of strokes are preventable. Lifestyle changes, especially nutrition, have the potential to significantly reduce the risk of stroke and other health problems.
Here are 9 foods to add to your diet to reduce a person’s risk of stroke:
Vegetables like spinach, kale, and Swiss chard are packed with nutrients like potassium and folate, all of which help lower blood pressure and reduce the risk of stroke.
Consuming dark chocolate in moderation can help improve blood flow and reduce blood pressure due to its flavonoid content.
Fatty fish such as salmon and mackerel are high in omega-3 fatty acids. This helps reduce the risk of stroke by reducing the risk of blood clots and keeping blood vessels healthy.
Berries like blueberries, strawberries and raspberries are rich in antioxidants, which help reduce inflammation and reduce the risk of stroke.
Almonds, walnuts, flaxseeds and chia seeds contain healthy fats, fiber and antioxidants that improve heart health and may reduce the risk of stroke.
Avocados are rich in monounsaturated fats and may help reduce “bad” cholesterol and keep blood vessels healthy.
Oranges, grapefruit and lemons are high in vitamin C and help reduce the risk of stroke by keeping blood vessels healthy.
Tomatoes are rich in lycopene, an antioxidant that reduces the risk of stroke by helping to regulate blood pressure and cholesterol levels.
Extra virgin olive oil contains monounsaturated fats and antioxidants, which contribute to cardiovascular health and reduce the risk of stroke.
Scroll down to know how to make Tomato and Egg Drop Noodle Soup – a beloved Hong Kong dish with approximately one billion variations!
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