Increasing fibre intake can help to reduce the risk of a first-time stroke, new research has uncovered.
Just a seven-gram increase a day in the amount of fibre consumed, which equates to one serving of wholewheat pasta and two servings of fruit or vegetables, is associated with a 7% decrease in risk of a first-time stroke.
Diane Threapleton, of the University of Leeds, England, who led the study, analysed eight studies on stroke published between 1990-2012. Four focused specifically on the risk of ischaemic stroke, which is caused by blood clots while three assessed just hemorrhagic stroke – caused by bleeding in the brain.
Findings from the observational studies were combined and accounted for other stroke risk factors like age and smoking.
The results, which are published in Stroke were based on total dietary fibre and researchers did not find an association with soluble fibre and stroke risk, and lacked enough data on insoluble fibre to make any conclusions.
“Greater intake of fibre-rich foods – such as whole-grains, fruits, vegetables and nuts – are important for everyone, and especially for those with stroke risk factors like being overweight, smoking and having high blood pressure,” says Threapleton.
“Most people do not get the recommended level of fibre, and increasing fibre may contribute to lower risk for strokes. We must educate consumers on the continued importance of increasing fibre intake and help them learn how to increase fibre in their diet.”
Threapleton D et al. Dietary Fibre Intake and Risk of First Stroke A Systematic Review and Meta-Analysis. Stroke. March 2013. doi: 10.1161/STROKEAHA.111.000151
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