The New York Times (3/29, Bakalar, 1.68M) "Well" blog reports, "Eating high-fiber foods may provide protection against stroke, a new analysis of research suggests." The research was published in Stroke.
The Huffington Post (3/28) reports, "The new study included analysis of eight studies that were published between 1990 and 2012, that evaluated stroke risk (some evaluated ischemic stroke risk, some evaluated hemorrhagic stroke risk)." Investigators found that "increasing dietary fiber intake by 7 grams every day is associated with a 7 percent lower risk of having a stroke for the first time."
MedPage Today (3/29, Phend) reports, "Ischemic stroke appeared less common with higher total dietary fiber intake in two of the four studies that reported on this outcome, while a third showed a similar trend but with wide confidence intervals." Meanwhile, "hemorrhagic stroke occurred less often at higher fiber levels in one of the three studies looking at that outcome."
HealthDay (3/29, Mozes) reports, "However, the researchers were unable to tease out which particular fiber-rich foods might offer the most protective benefit, given a lack of food-specific data in the studies reviewed. More research would be needed to come up with an ideal stroke-prevention grocery list."
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