5 foods that can lower the chances of getting a stroke

5 foods that can lower the chances of getting a stroke

Yogurt, alongside other low-fat dairy products supply the body with calcium, potassium, protein and vitamin D. The body maintains healthy blood pressure through potassium, which regulates sodium levels. Healthy blood vessels together with strong bones, receive support from calcium and vitamin D. Selecting low-fat or non-fat dairy alternatives instead of full-fat versions, enables people to minimise their intake of saturated fat and cholesterol, which can negatively impact heart health. Research indicates that regular yogurt consumption leads to lower probabilities of developing stroke and heart disease. Yogurt serves as a snack that can be combined with fresh fruit and whole grains during breakfast time.

Sources

https://www.healthline.com/health/stroke/foods-that-prevent-stroke

https://pmc.ncbi.nlm.nih.gov/articles/PMC6047334/

https://continentalhospitals.com/blog/10-foods-to-add-to-your-diet-that-help-prevent-stroke/

https://www.health.harvard.edu/womens-health/8-things-you-can-do-to-prevent-a-stroke

https://www.geisinger.org/health-and-wellness/wellness-articles/2018/05/08/13/47/these-brain-foods-could-cut-your-risk-of-stroke

Disclaimer: This article is informational only and not a substitute for medical advice

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