Eating green leafy vegetables may
reduce stroke risk: Study
Consuming green leafy
vegetables may be a novel way to reduce stress and lower the risk of
experiencing a stroke, a study has found.
Intracerebral hemorrhage
- bleeding within the brain - takes a high toll on working-age people in
Nigeria and Ghana, with high blood pressure accounting for more than 90 percent
of this often-lethal type of stroke.
According to the
findings, people who ate more green leafy vegetables had 64 percent lower risk
of experiencing a stroke. Researchers studied 682 patients (average age 53.7
years) who experienced brain bleeds.
Bleeding strokes
accounted for 32.2 percent of all strokes in the study.
Of the bleeding strokes,
93.9 percent were determined to be related to high blood pressure, 7.2 percent
to structural abnormalities such as a bulging weak area of a blood vessel, and
much smaller percentages to other medical conditions or medication use.
The research was
presented at the American Stroke Associations International Stroke Conference
2018. Comparing patients with high blood pressure-related brain bleeds to
similar people in the same communities without stroke, the researchers found
that the risks were 2.33 times as high in people with diabetes.
They found that risks were
2.22 times as high in people who reported more stress at home and work, 1.69
times as high in people with abnormal cholesterol levels and 10.01 times as
high in tobacco smokers.
30.01.2018
Attempt the impossible in order
to improve your work
Bette Davis
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