Vegetarian Diet Linked to Lower Ischemic, Hemorrhagic Stroke Risk
A vegetarian diet rich in nuts, vegetables, and soy has been linked to a lower risk of both ischemic and hemorrhagic stroke, new research suggests. In two large cohorts of more than 13,000 individuals, investigators found a vegetarian diet was associated with a 60% to 74% decreased risk of ischemic stroke and 65% lower risk of hemorrhagic stroke.
@lalima Vegetarian diets and other dietary patterns emphasizing plant foods have previously been linked to a lower risk of incident stroke, the investigators note. On the other hand, many vegetarians have a low intake of vitamin B12, which might be responsible for raising homocysteine, an amino acid in the blood, thereby increasing the risk of stroke. In addition, some studies suggest animal protein may be beneficial for the prevention of hemorrhagic stroke.