Category Archives: stroke

Foods rich in Vitamin C may reduce stroke risk

Fruits and vegetables are healthy foods.  We all know that’s true, but it’s important for us to know how and why, as well.  It not only help us to feel good about our dietary choices, it also helps us choose healthy foods more carefully, according to our own specific needs.  Especially as we age, some may be concerned about specific conditions which may be preventable.  Heart disease and stroke are high on the list of issues that people take more seriously as they mature in life.

Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a study released today that will be presented at the American Academy of Neurology’s 66th Annual Meeting in Philadelphia, April 26 to May 3, 2014.

Vitamin C is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries.  Hemorrhagic stroke is less common than ischemic stroke, but is more often deadly.

The study involved 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain. They were compared to 65 healthy people. Participants were tested for the levels of vitamin C in their blood. Forty-one percent of cases had normal levels of vitamin C, 45 percent showed depleted levels of vitamin C and 14 percent were considered deficient of the vitamin.

On average, the people who had a stroke had depleted levels of vitamin C, while those who had not had a stroke had normal levels of the vitamin.

“Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study,” said study author Stéphane Vannier, MD, with Pontchaillou University Hospital in Rennes, France. “More research is needed to explore specifically how vitamin C may help to reduce stroke risk. For example, the vitamin may regulate blood pressure.”

Vannier adds that vitamin C appears to have other benefits like creating collagen, a protein found in bones, skin and tissues.  Vitamin C deficiency has also been linked to heart disease.

This is the kind of study FoodFacts.com really embraces.  It’s exciting to see a connection drawn between consuming specific foods and reduced risk of health problems.  It’s great to have a clear understanding of the advantages those foods bring us so that we can make a conscious decision to adjust our dietary habits accordingly.   Everyone feels better being proactive about their health.  Adding fruits and vegetables rich in Vitamin C  to our diet is another way for us to take additional steps to help ourselves stay healthy throughout our lives.

http://www.sciencedaily.com/releases/2014/02/140214203851.htm

 

Increasing fiber intake may lower first-time stroke risk

FoodFacts.com evaluates every aspect of the food products in our database. Fiber is an aspect that we note on the Report Card for each one. It’s been well-known that fiber intake is an important part of a healthy diet for many reasons. Consumers are attracted to products that are higher in fiber for weight and appetite control But we’ve also known that dietary fiber can help reduce risk factors for stroke and can influence blood pressure and cholesterol levels.

Today we found new research that indicates that eating more fiber can decrease the risk of an initial stroke. Dietary fiber is the part of the plant that the body doesn’t absorb during digestion. Fiber can be soluble, which means it dissolves in water, or insoluble.
This new study found that each seven-gram increase in total daily fiber intake was associated with a 7 percent decrease in first-time stroke risk. Researchers noted that this seven-gram increase could be satisfied easily with one serving of whole wheat pasta and two servings of fruits or vegetables. This is especially important for those with pre-existing stroke risk factors like being overweight, having high blood pressure or smoking.
The research analyzed eight previous studies conducted between 1990 and 2012. These studies focused on different types of stroke, with four of them specifically focused on ischemic stroke (occurring when a clot blocks a blood vessel to the brain). Three of them were focused on hemorrhagic stroke (occurring when a blood vessel bleeds into the brain or on its surface). Findings from all the studies were combined and other stroke risk factors were considered.

The American Heart Association recommends a daily fiber intake of at least 25 grams daily. That can be achieved through six to eight servings of grains and eight to ten servings of fruits and vegetables. Most Americans do not consume the recommended level.
Stoke is the fourth leading cause of death in the U.S. It accounts for over 137,000 deaths annually and is the leading cause of disability for stroke survivors.

FoodFacts.com wants to remind our community of the importance of our daily fiber intake. It’s not that difficult to achieve increased fiber consumption. This study indicates that by increasing our daily fiber we can decrease our risk of ever experiencing a stroke, prolonging our life and living healthier.

Read more: http://www.sciencedaily.com/releases/2013/03/130328161434.htm

Black tea drinkers may have a reduced risk of stroke

FoodFacts.com really enjoys a good cup of tea! We’ve always been big proponents of the health benefits of tea drinking and have long been interested in the newest findings about those benefits. We regularly hear news about green tea … but today we want to talk about some recent research regarding black tea.

This study out of the Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden has illustrated that black tea drinkers were over 21 percent less likely to experience a stroke when compared with those who did not drink black tea.

The study examined data from over 70,000 men and women without any cardiovascular disease beginning in 1997. This population was followed for up to ten years, until December of 2008. During the study period, 4089 people experienced a stroke for the first time. The researchers considered potential risk factors for stroke in looking at the group as a whole. Even with those factors considered, it was found that high black tea consumption resulted in a significantly lower stroke risk. Specifically, those involved in the study who drank four or more cups of tea every day had a 21 percent lower risk of stroke than those who did not drink any tea at all.

The study strongly suggests that drinking four or more cups of black tea a day can reduce stroke risk. While this is great news for black tea drinkers, further study will be needed to determine definitively that tea drinking itself is responsible for this reduced risk. It is possible that those who consume four or more cups of tea each day have healthier habits than those who don’t.

FoodFacts.com is aware of other health benefits associated with tea drinking. This is just another great reason to relax, slow down and enjoy the warmth of some black tea. While we understand further study is needed to prove these findings conclusively, we love the idea that the simple act of drinking black tea might possibly reduce stroke risk for us all!

http://www.foodconsumer.org/newsite/Non-food/Disease/stroke_risk_can_be_reduced_by_drinking_black_tea_0308130752.html

Reduce your stroke risk … include more tomatoes in your diet

FoodFacts.com just found another great reason to include more tomatoes in your diet. You could lower your risk of having a stroke!

Recent research released from the University of Eastern Finland have found a link between lycopene in tomatoes and stroke prevention. This latest finding illustrates just one more benefit from tomato consumption. Last year, the National Center for Food Safety & Technology found that tomatoes may provide protection from cancer, cardiovascular disease and osteoporosis. Seems like that juice, round, red globe packs a powerful health punch!

1,031 Finnish men participated in the study. They were between 46 and 65 years old and were followed for 12 years. They were all tested to determine their blood concentrations of lycopene when the study began. Significantly, the research showed that those men who had the highest levels of lycopene in their blood at the end of the 12 year period were at a 55% lower risk of stroke.

They compared the instance of stroke in the group of men with the lowest lycopene levels (258 in total) with the men with the highest concentrations of lycopene (259 in total). Of those with the lowest level, 25 experienced a stroke and of those with the highest concentrations, only 11 suffered from stroke.

When researchers isolated the instances of ischemic strokes which are caused by blood clots the connection to lycopene was even stronger. Those who had the highest levels of lycopene had a 59% lower risk.

FoodFacts.com recently posted a blog with information that recommended people increase their daily servings of fruits and vegetables and this research certainly seems to corroborate those thoughts. Lycopene isn’t just found in tomatoes. Fruits like watermelon, papaya and apricots are also sources of lycopene. We keep learning more about this powerful antioxidant and everything we learn points to tremendous benefits for the population.

So maybe you’re a fan of tomato based salads, or perhaps you enjoy homemade tomato sauce, or maybe roasted tomatoes are especially appealing to you – there are so many ways to include tomatoes in your diet. For FoodFacts.com, tomatoes get high points for versatility, flavor, texture and color. Experiment a little and you’ll find new and exciting ways, not only to get more lycopene in your diet, but also increase your daily fruit and vegetable servings in some flavorful new creations!

Read more: http://www.medicalnewstoday.com/articles/251246.php