A new study in the journal Stroke has found that people who eat a lot of fiber have a lower risk of stroke. The meta-analysis, which looked at data from eight studies, found that adding even a small amount of fiber to the diet can reduce the likelihood of a first-time stroke. Previous research has shown that fiber has other benefits as well, including high blood pressure.
Dietary fiber comes in many forms, and is relatively easy to add to your diet. Excellent sources include beans and legumes, like lentils, navy beans, black beans, and so forth, as well as leafy greens like collards and kale. Raspberries and eggplant are also very good sources of dietary fiber. You can find a full chart with information about food sources of fiber here.
Lead researcher Diane Threapleton notes, “…any long-term increase in intake of fiber-rich foods such as whole-grains, fruits, vegetables, and nuts will see the risk of stroke reduced. This could be particularly important for people with stroke risk factors like being overweight, smoking, and having high blood pressure.” You can find the study here.