Eating more fiber may lower risk of first-time stroke

Dietary fiber is the part of the plant that the body doesn’t absorb during digestion. Fiber can be soluble, which means it dissolves in water, or insoluble.

Previous research has shown that dietary fiber may help reduce risk factors for stroke, including high blood pressure and high blood levels of low-density lipoprotein (LDL) “bad” cholesterol.

In the new study, researchers found that each seven-gram increase in total daily fiber intake was associated with a 7 percent decrease in first-time stroke risk. One serving of whole wheat pasta, plus two servings of fruits or vegetables, provides about 7 grams of fiber, researchers said.

“Greater intake of fiber-rich foods – such as whole-grains, fruits, vegetables and nuts – are important for everyone, and especially for those with stroke risk factors like being overweight, smoking and having high blood pressure,” Diane Threapleton, M.Sc., and Ph.D. candidate at the University of Leeds’ School of Food Science & Nutrition in Leeds, United Kingdom.

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