An international team of scientists revealed that eating some foodstuffs is linked to the risk of developing some types of strokes.

The Europe Heart Journal reported that, to date, most studies have been about the relationship between diet and stroke risk. But in the new study, experts looked at nutrients that could be the cause of a stroke or hemorrhagic stroke in the brain.

And cardiovascular disease specialists indicate that ischemic stroke is caused by a blood clot blocking the artery that supplies the brain with blood, leading to the death of its cells. As for hemorrhagic thrombosis, it occurs as a result of hemorrhage in the brain, which leads to the death of surrounding cells.

In this study, researchers studied data on 418,000 men and women from nine European countries that collected the years 1992-2000, during which volunteers answered questions in the survey questionnaire about their diet, lifestyle, diseases, and sociodemographic factors.

During the 13 years, the doctors followed the case of the participants in this study, during which more than 4,200 stroke and 1,430 hemorrhagic stroke occurred among them. By comparing all data, the researchers reached a conclusion that eating fruits and vegetables, dietary fiber, milk, cheese and yogurt reduces the risk of stroke, but this does not include hemorrhagic strokes.

The researchers confirm that the reduced risk of stroke is closely related to eating dietary fiber in fruits and vegetables, grains, legumes, nuts and seeds. For example, with each increase in the amount of fiber by 10 grams per day, this risk decreased by 23% (equivalent to about two cases of stroke per thousand people over ten years). When it comes to eating fruits and vegetables, for every 200 grams, the risk is reduced by 13%.

The study did not reveal foodstuffs related to an increased risk of stroke, but excessive consumption of eggs was linked to an increased risk of hemorrhagic stroke. The results of the data analysis showed that every additional 20 grams a person consumes per day increases the risk of hemorrhagic thrombosis by 25%.

According to experts, these associations may have, at least in part, the effect of different foods on blood pressure and cholesterol levels.