A study published in the March 28 issue of Stroke found that diets high in fiber reduce the risk of stroke by up to 7%. We already knew that fiber-rich diets reduce blood pressure and low-density cholesterol, both of which play a role in stroke. So it comes as no surprise that diets rich in fiber would also reduce the risk of stroke. The researchers analyzed 8 relevant cohort studies from the United States, Europe, Australia, and Japan published between 1990 and 2013, comprising over 200,000 individuals. The follow-up ranged from 8 to 19 years. They were unable to assess soluble vs. insoluble fiber. What is also difficult to assess is it the fiber alone that is making the difference? or is it that fiber comes with fruits and vegetables, sources rich in phytonutrients that improve the health of the blood vessels? I think that eating a diet very rich in whole and fresh fruits and vegetables will automatically be rich in fiber as well as in phytonutrients. Diets with processed foods are low in both fiber and phytonutrients.
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