Antioxidant-rich foods such as berries, spinach, and kale may decrease stroke risk, recent research suggests. The study, conducted by Chinese researchers, analyzed data from 24,892 U.S. residents to explore the potential "protective effect" of antioxidants against stroke. Their findings indicated a 3.4% decrease in stroke risk for each increase in dietary selenium, zinc, carotenoids, and vitamins A, C, and E.
Genetically determined levels of selenium or vitamin A seemed to offer some protection against subarachnoid hemorrhage, a type of stroke, but not against intracranial hemorrhage or ischemic stroke. The majority of strokes are ischemic, occurring when blood supply to the brain is cut off or partially blocked. On the other hand, subarachnoid and intracranial hemorrhages are brain bleeds.
The researchers concluded that diet-derived antioxidants may reduce stroke risk, but further studies are needed. They also cautioned against relying solely on supplements, as their protective effect can reverse at a certain point. Instead, they recommended dietary changes, emphasizing plant-based foods, which are typically higher in antioxidants than animal-based products.
Source: phillyvoice.com