An Ideal Diet To Prevent Stroke

Strokes are the third leading causes of death in the United States. A good number of people all over the world loose their lives in stroke. Major cause of the strokes are ischemic, occurs when a clot blocks blood flow to a part of the brain.

Most of these clots form in an artery that is already narrowed by atherosclerosis, either in the brain itself or more commonly in the carotid artery in the neck. Nine percent are hemorrhagic strokes which are more likely to be fatal than those caused by clots, are more common in people with high blood pressure.

The warning signs of a stroke include sudden weakness or numbness of the face, arm, and leg on one side of the body, difficulty in speaking and understanding, dimness or impaired vision in one eye, and unexplained dizziness, unsteadiness, or a sudden fall. Prompt treatment may be lifesaving and it may minimize permanent damage, which can include impaired movement, speech, vision and mental function.

Diet plays an important role in reducing the risk of the stroke. Adopt the diet that is low in fats. A good starting point is to reduce your consumption of fats, especially saturated animal fats, trans fats and tropical oils such as coconut oil, palm oil, etc. Fruits & vegetables, lentils, legumes, and whole grains should be eaten for their vitamins, minerals and flavnoids. Many of these foods especially oats, lentils, and flax are high in soluble fibers that help controlĀ  cholesterol levels and reduce the risk of atherosclerosis, which narrows the arteries and sets the stage for developing the blood clots that block the flow of blood to the brain.

Eating whole grain is important for stroke protection. A resveratrol, a type of phytochemical that is found in grapes, nuts, and red wine may inhibit blood clots and also help relax blood vessels. Dietary flavnoids, found in apple and berries reduce fat deposits in arteries that can block blood flow to the brain.

Some fish are rich in omega-3 fatty acids, which help to prevent blood clots by reducing the stickiness of blood platelets. Doctors recommend to eat salmon, trout, mackerel, sardines or other oily or cold water fish at least two or three times a week. Walnuts, walnut oil, canola oil, soy beans and green leafy vegetables are good source of omega-3. Eat plenty of garlic, onions, fruits and vegetables to stay healthy.