Vegetables reduce stroke risk by 24%

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Stroke kills millions of people around the world every year, but the number is decreasing every year.

Taking action to improve cardiovascular health through diet is extremely important. Fortunately, eating vegetables can reduce the risk by as much as 24%.

According to the MediForum website, sweet potatoes and yams may help reduce the risk of stroke.

Nutritionist Sarah Pflugrad states that potassium-rich foods, such as potatoes, bananas, tomatoes, prunes, watermelon and soybeans, can help maintain healthy blood pressure — a major risk factor for stroke.

Magnesium-rich foods such as spinach may also reduce the risk of stroke. If older adults want to reduce their risk of stroke, new research shows that eating plenty of potassium-rich foods is the best thing they can do.

People whose diets are rich in these foods are less likely to have strokes than those who are deficient in minerals. Swedish researchers analyzed 10 international studies involving more than 200,000 middle-aged and older people. A high potassium intake reduces the risk of stroke by 24 percent in people with high blood pressure.

All it took was two or three extra servings of fruits or vegetables a day.

Potassium is an electrolyte needed to maintain fluid balance in the body and is involved in regulating blood pressure. However, some people should be careful with potassium, including those with kidney disease or those taking certain blood pressure medications.