Stroke study warns two common foods can affect your chances

A revolutionary study has pinpointed 23 key factors that contribute to the vast majority of stroke incidents, revealing certain lifestyle choices that could either increase your risk or help you combat the condition. In a bid to tackle the escalating number of strokes, experts have been delving into how our contemporary lifestyles and diets are influencing the trend.

The groundbreaking research, which could “alter the trajectory of stroke risk for the next generation”, has led doctors to advise swapping out fizzy drinks for the likes of oil and eggs.

The study, hailed as a milestone, identified 23 determinants responsible for around 80% of stroke cases. While many factors are beyond individual control, diet is one area where people can make a significant impact, and the study’s findings go beyond mere warnings about what to avoid.

Among the primary culprits for the sharp rise in stroke cases from 1990 to 2021 were sweetened beverages. These drinks, especially when combined with a diet deficient in Omega-6 fatty acids known to enhance heart and circulatory health, were singled out as particularly harmful.

Sources of these beneficial fats include safflower oil, walnuts, sunflower seeds, tofu, eggs, mayonnaise, and almonds. By replacing sugary drinks with these nutrient-rich alternatives, individuals could substantially alter their stroke risk, suggests the research published in The Lancet Neurology Journal.

The study revealed that fatal strokes surged by 44% and new stroke cases increased by 70% between 1990 and 2021. It was found that a high body mass index contributed 88% more to the global burden of stroke. Strokes linked to high temperatures rose by 72%, high blood sugar by 32% and fizzy drinks by 23%.

Low physical activity and high systolic blood pressure were also among the factors that saw significant increases. Predictably, air pollution, high blood pressure, smoking, sedentary lifestyle and high cholesterol were also on the list of notable factors.

The co-author of the study emphasised that identifying these largely modifiable risk factors offers “tremendous opportunities to alter the trajectory of stroke risk for the next generation.”

Dr Catherine O. Johnson, Lead Research Scientist at Institute For Health Metrics and Evaluation, said: “There is a critical need for interventions focused on obesity and metabolic syndromes.

“Identifying sustainable ways to work with communities to take action to prevent and control modifiable risk factors for stroke is essential to address this growing crisis.” 

She also underscored the role of society in reducing strokes by taking care of the planet: “Given that ambient air pollution is reciprocally linked with ambient temperature and climate change, the importance of urgent climate actions and measures to reduce air pollution cannot be overestimated.”