Dietary Fiber Fends Off Stroke

Previously, a number of studies have linked dietary fiber intake to specific stroke risk factors, such as hypertension and high cholesterol.  Diane Threapleton, from the University of Leeds (United Kingdom), and colleagues completed a meta-analysis of eight prospective cohort studies from the United States, northern Europe, Australia, and Japan reporting on fiber intake in healthy individuals (defined as not recruited based on history of disease or poor health) and incidence of first ever stroke. The team found a steadily declining stroke risk coinciding with higher total fiber intake.  Specifically, each additional 7 g of daily dietary fiber consumed lowered the risk of hemorrhagic and ischemic stroke combined by 7%. Writing that: “Greater dietary fiber intake is significantly associated with lower risk of first stroke,” the study authors urge that: “Overall, findings support dietary recommendations to increase intake of total dietary fiber.”