Previously, a number of studies have linked dietary fiber intake to specific stroke risk factors, such as hypertension and high cholesterol. Diane Threapleton, from the University of Leeds (United Kingdom), and colleagues completed a meta-analysis of eight prospective cohort studies from the United States, northern Europe, Australia, and Japan reporting on fiber intake in healthy individuals (defined as not recruited based on history of disease or poor health) and incidence of first ever stroke. The team found a steadily declining stroke risk coinciding with higher total fiber intake. Specifically, each additional 7 g of daily dietary fiber consumed lowered the risk of hemorrhagic and ischemic stroke combined by 7%. Writing that: “Greater dietary fiber intake is significantly associated with lower risk of first stroke,” the study authors urge that: “Overall, findings support dietary recommendations to increase intake of total dietary fiber.”
Diane E. Threapleton, Darren C. Greenwood, Charlotte E.L. Evans, Cristine L. Cleghorn, Camilla Nykjaer, Victoria J. Burley, et al. “Dietary Fiber Intake and Risk of First Stroke: A Systematic Review and Meta-Analysis.” Stroke, March 28 2013.
Dietary supplementation of docosahexaenoic acid (DHA) helps to improve memory and reaction times, among healthy young men and women.
Combinations of estrogen-mimicking chemicals strongly distort hormone action found in the human body
Mindfulness meditation, which focuses the mind on the present, may help to lower levels of the stress hormone cortisol.
Viral and bacterial infections may lead to compromised cognitive skills.
For each additional 7 g of daily dietary fiber consumed, a person may lower their risk of hemorrhagic and ischemic stroke combined by 7%.
Evidence links shortened telomeres to the risk of developing heart disease, multiple sclerosis and various cancers.
Among healthy people, vitamin D supplementation influences gene expression involved biologic functions.
Office workers carry biomarker of TDCPP - chlorinated tris(1,3-dichloro-2-propyl) phosphate, or 'chlorinated tris' – a known cancer causing endocrine disruptor.
Parkinson's Disease patients who practice tai chi enjoy greater limits of stability and better sensory organization.
A stroke or transient ischemic attack by age 50 at least triples mortality risk over the subsequent decades.
A Mediterranean-style diet may curtail the risks of heart attack, stroke, and cardiovascular-related death
People who snore tend to have thickening or abnormalities in the carotid artery, which may be a precursor to atherosclerosis.
Consumption of eggs does not associate with an increased risk of heart disease or stroke.
Regional (US) stroke registry data suggests that stroke may be shifting from a disease of the elderly to a mid-life health concern.
Lycopene, an antioxidant compound that gives tomatoes their bright color, reduces the risk of stroke by up to 55%.
Meta-analysis of 34 studies indicates a significant association of shift work with myocardial infarction and ischemic stroke.
Researchers submit that by raising the Vitamin C recommended dietary allowance (RDA), cases of heart disease, stroke, and cancer might be slashed.
People with a history of mental illness are more likely to also have a chronic health condition, such as heart disease or diabetes.
One alcoholic drink a day may help lower stroke risk among women.
Having diabetes for ten years or more triples the risk of an ischemic stroke.
Tip #145 - Mind the Micronutrient
An essential trace element which is necessary for growth and protein synthesis, selenium acts as an antioxidant to protect cells from free radical damage that may contribute to aging and many age-related diseases. Johns Hopkins University of Public Health (Maryland, USA) researchers studied more than 13,800 subjects for 12 years, and found that a modest selenium level, between 130 and 150 ng/mL, associated with a reduced risk of death from all causes, including cancer and cardiovascular disease.
Be sure to incorporate selenium-rich foods into your daily diet. Brazil nuts are the richest dietary source of selenium. The mineral is also found in organ meats, tuna, seafood, brewer's yeast, fresh garlic, mushrooms, wheat germ, and some whole grains.