If the sound of your partner's snoring keeps you up at night, there may be a surprising solution beyond just earplugs or separate bedrooms. Recent research suggests that altering one's&nbsp;diet, specifically towards a more plant-based approach, could significantly reduce the risk of sleep apnoea.

Published in ERJ Open Research, the study reveals that individuals consuming a diet rich in vegetables, fruits, whole grains, and nuts have a 19 per cent&nbsp;lower risk of developing sleep apnoea compared to those with a less plant-based diet. This finding underscores the potential impact of dietary choices on sleep-related conditions.

Interestingly, the study also highlights disparities between men and women regarding the effects of diet on sleep apnoea risk. Specifically, a plant-based diet appears to have a more pronounced effect in reducing the risk for men.&nbsp;

<a href="https://www.wionews.com/science/scientists-grow-pair-of-laboratory-testicles-with-hope-of-easing-male-infertility-692250">Also read |&nbsp;Scientists grow pair of 'laboratory testicles' that could help treat male infertility</a>

<h2>Understanding sleep apnoea</h2>

Sleep apnoea occurs when the airways become constricted during sleep, leading to disrupted breathing patterns. Factors such as obesity, smoking, alcohol consumption, and sleeping position contribute to its development. Common symptoms include loud snoring, intermittent breathing pauses, and gasping or choking sounds upon waking.

Beyond disturbing sleep patterns, obstructive sleep apnoea is associated with various health risks, including cardiovascular disease, stroke, type 2 diabetes, and high blood pressure. Treatment typically involves weight management and lifestyle modifications alongside other interventions.

Dr&nbsp;Yohannes Melaku, the study's lead researcher,&nbsp;who spoke to the Guardian underscored&nbsp;the significance of diet quality in managing sleep apnoea risk. A plant-based diet's potential to reduce inflammation and obesity may explain its protective effects against sleep apnoea.

Also watch |&nbsp;Neuralink's first human patient able to use mouse through thinking says Elon Musk

<div class="videoWrapper trancodeVideo"><iframe allowfullscreen="" autoplay="1" class="includeVideo" frameborder="0" height="350" src="https://www.wionews.com/videos/neuralinks-first-human-patient-able-to-use-mouse-through-thinking-says-elon-musk-692299/embed" style="width:100%;max-width:560px;" width="560"></iframe></div>

The research analysed data from 14,210 participants in the US National Health and Nutrition Examination Survey. Participants reported their dietary habits, while also completing a questionnaire assessing sleep apnoea risk.

Food groups were classified into healthy plant foods (whole grains, fruits, vegetables, nuts, legumes), less healthy plant foods (refined grains, sugary drinks, sweets), and animal foods (animal fat, dairy, meat, fish). These distinctions helped researchers evaluate dietary patterns and their association with sleep apnoea risk.

(With inputs from agencies)

If the sound of your partner's snoring keeps you up at night, there may be a surprising solution beyond just earplugs or separate bedrooms. Recent research suggests that altering one's diet, specifically towards a more plant-based approach, could significantly reduce the risk of sleep apnoea.

If the sound of your partner's snoring keeps you up at night, there may be a surprising solution beyond just earplugs or separate bedrooms. Recent research suggests that altering one's diet, specifically towards a more plant-based approach, could significantly reduce the risk of sleep apnoea. Published in ERJ Open Research, the study reveals that individuals consuming a diet rich in vegetables, fruits, whole grains, and nuts have a 19 per cent lower risk of developing sleep apnoea compared to those with a less plant-based diet. This finding underscores the potential impact of dietary choices on sleep-related conditions. Interestingly, the study also highlights disparities between men and women regarding the effects of diet on sleep apnoea risk. Specifically, a plant-based diet appears to have a more pronounced effect in reducing the risk for men. Also read | Scientists grow pair of 'laboratory testicles' that could help treat male infertility Understanding sleep apnoea Sleep apnoea occurs when the airways become constricted during sleep, leading to disrupted breathing patterns. Factors such as obesity, smoking, alcohol consumption, and sleeping position contribute to its development. Common symptoms include loud snoring, intermittent breathing pauses, and gasping or choking sounds upon waking. Beyond disturbing sleep patterns, obstructive sleep apnoea is associated with various health risks, including cardiovascular disease, stroke, type 2 diabetes, and high blood pressure. Treatment typically involves weight management and lifestyle modifications alongside other interventions. Dr Yohannes Melaku, the study's lead researcher, who spoke to the Guardian underscored the significance of diet quality in managing sleep apnoea risk. A plant-based diet's potential to reduce inflammation and obesity may explain its protective effects against sleep apnoea. Also watch | Neuralink's first human patient able to use mouse through thinking says Elon Musk The research analysed data from 14,210 participants in the US National Health and Nutrition Examination Survey. Participants reported their dietary habits, while also completing a questionnaire assessing sleep apnoea risk. Food groups were classified into healthy plant foods (whole grains, fruits, vegetables, nuts, legumes), less healthy plant foods (refined grains, sugary drinks, sweets), and animal foods (animal fat, dairy, meat, fish). These distinctions helped researchers evaluate dietary patterns and their association with sleep apnoea risk. (With inputs from agencies)

Study reveals plant-based diet reduces sleep apnoea risk by one-fifth

In today's world, where environmental concerns are at the forefront of global discussions, adopting a sustainable lifestyle has become increasingly important. Fortunately, integrating sustainability into your daily routine doesn't have to be overwhelming. Here are six simple ways to embrace a sustainable lifestyle effortlessly:

<h2>Reduce, Reuse, Recycle</h2>

Reducing, reusing, and recycling are foundational principles of sustainability. By minimising waste and opting for reusable alternatives, such as shopping bags and water bottles, you can significantly reduce your environmental impact. Sorting your trash for recycling and composting further diverts waste from landfills.

<h2>Conserve Energy</h2>

Conserving energy is another vital aspect of sustainability. Making small adjustments, such as turning off lights and unplugging electronics when not in use, can save energy and reduce utility bills. Investing in energy-efficient appliances and adjusting thermostats to conserve heating and cooling energy are additional steps you can take to lower your carbon footprint.

<h2>Plant-based Eating</h2>

Incorporate more plant-based meals into your diet to reduce your carbon footprint and support animal welfare. Start by participating in ‘Meatless Mondays’ or replacing meat with plant-based alternatives a few times a week. Not only is plant-based eating better for the environment, but it can also improve your health and well-being.

<h2>Support Sustainable Brands</h2>

Supporting brands committed to sustainability is essential when making purchasing decisions. Look for eco-friendly certifications and opt for products made from renewable or recycled materials. By supporting businesses that prioritise sustainability, you can encourage others to follow suit.

Also read |&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-aromatherapy-choosing-the-right-fragrances-for-each-room-687850">Aromatherapy: Choosing the Right Fragrances for Each Room</a>

<h2>Spend Time with Nature</h2>

Reconnecting with nature can inspire and motivate you to live more sustainably. Spend time outdoors, engage in activities like hiking or gardening, and foster a deeper connection with the natural world. By appreciating and preserving nature, you'll feel more compelled to make sustainable choices in your daily life.

Also read |&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-cycling-enthusiasts-tragic-death-sparks-conversation-on-risks-of-over-exercising-687496">Cycling enthusiast’s tragic death sparks discourse on risks of over-exercising</a>

<h2>Choose Sustainable Transportation</h2>

Opt for eco-friendly transportation options whenever possible. Walk, bike, carpool, or use public transit instead of driving alone. Consider switching to a fuel-efficient or electric vehicle to reduce carbon emissions. By reducing reliance on fossil fuels, you can contribute to cleaner air and lower carbon emissions.

Incorporating these six simple strategies into your routine can help you easily embrace a sustainable lifestyle while making a positive impact on the planet. Remember, every small action counts towards creating a more sustainable and resilient future.

(With inputs from agencies)

In today's world, where environmental concerns are at the forefront of global discussions, adopting a sustainable lifestyle has become increasingly important. Fortunately, integrating sustainability into your daily routine doesn't have to be overwhelming.

In today's world, where environmental concerns are at the forefront of global discussions, adopting a sustainable lifestyle has become increasingly important. Fortunately, integrating sustainability into your daily routine doesn't have to be overwhelming. Here are six simple ways to embrace a sustainable lifestyle effortlessly: Reduce, Reuse, Recycle Reducing, reusing, and recycling are foundational principles of sustainability. By minimising waste and opting for reusable alternatives, such as shopping bags and water bottles, you can significantly reduce your environmental impact. Sorting your trash for recycling and composting further diverts waste from landfills. Conserve Energy Conserving energy is another vital aspect of sustainability. Making small adjustments, such as turning off lights and unplugging electronics when not in use, can save energy and reduce utility bills. Investing in energy-efficient appliances and adjusting thermostats to conserve heating and cooling energy are additional steps you can take to lower your carbon footprint. Plant-based Eating Incorporate more plant-based meals into your diet to reduce your carbon footprint and support animal welfare. Start by participating in ‘Meatless Mondays’ or replacing meat with plant-based alternatives a few times a week. Not only is plant-based eating better for the environment, but it can also improve your health and well-being. Support Sustainable Brands Supporting brands committed to sustainability is essential when making purchasing decisions. Look for eco-friendly certifications and opt for products made from renewable or recycled materials. By supporting businesses that prioritise sustainability, you can encourage others to follow suit. Also read | Aromatherapy: Choosing the Right Fragrances for Each Room Spend Time with Nature Reconnecting with nature can inspire and motivate you to live more sustainably. Spend time outdoors, engage in activities like hiking or gardening, and foster a deeper connection with the natural world. By appreciating and preserving nature, you'll feel more compelled to make sustainable choices in your daily life. Also read | Cycling enthusiast’s tragic death sparks discourse on risks of over-exercising Choose Sustainable Transportation Opt for eco-friendly transportation options whenever possible. Walk, bike, carpool, or use public transit instead of driving alone. Consider switching to a fuel-efficient or electric vehicle to reduce carbon emissions. By reducing reliance on fossil fuels, you can contribute to cleaner air and lower carbon emissions. Incorporating these six simple strategies into your routine can help you easily embrace a sustainable lifestyle while making a positive impact on the planet. Remember, every small action counts towards creating a more sustainable and resilient future. (With inputs from agencies)

Making sustainability simple: 6 easy ways to embrace a sustainable lifestyle

Climate activists crash Queen Elizabeth's Jubilee celebrations, protest against Crown's climate inaction

Adopting a plant-based diet that is rich in dark green leafy vegetables, could relieve symptoms of chronic migraine, according to a recent study. This study was published online in the 'BMJ Case Reports Journal'. 
 
The recommendation comes after they treated a man who had endured severe migraine headaches without aura for more than 12 years. He had tried prescribed medicines (Zolmitriptan and Topiramate); cutting out potential 'trigger' foods, including chocolate, cheese, nuts, caffeine, and dried fruit; and yoga and meditation in a bid to blunt the severity and frequency of his headaches. Nothing had worked. 
 
Over one billion people worldwide have migraines, characterized as one-sided, pulsating headaches lasting 4-72 hours, and often accompanied by sensitivity to noise and light and sometimes prodromal auras. Migraines are either episodic (fewer than 15 days a month) or chronic (15 or more migraine days a month plus migraine features on at least 8 days of the month). Successful migraine treatment is defined as a halving in the frequency and length of attacks, or as an improvement in symptoms. 
 
While drugs can help prevent and treat the condition, a growing body of evidence suggested that diet may also offer an effective alternative without any of the side effects associated with some medicines, said the report authors. 
Six months before his clinic referral, the man's migraines had become chronic, occurring on 18-24 days of every month.He described the pain as starting suddenly and intensely in the forehead and temple on the left side of his head.&nbsp; 
 
The pain was throbbing in nature and usually lasted 72 hours.His headaches were accompanied by sensitivity to light and sound, nausea and vomiting. On a scale of 0-10, he scored the pain severity as 10-12 out of 10.Blood tests revealed that he didn't have high levels of systemic inflammation and that he had a normal level of beta-carotene (53 ug/dl).This was likely derived from his daily consumption of sweet potatoes, which, although high in beta-carotene, are relatively low in the nutrients responsible for the anti-inflammatory and antioxidant properties of carotenoids, pointed out the report authors. 
 
These are instead found in dark green leafy vegetables, such as spinach, kale, and watercress. Systemic inflammation and oxidative stress are implicated in migraine.The report authors advised the man to adopt the Low Inflammatory Foods Everyday (LIFE) diet, a nutrient-dense, whole-food, plant-based diet. 
 
The LIFE diet included eating at least five ounces by weight of raw or cooked dark green leafy vegetables every day, drinking one 32-ounce daily green LIFE smoothie, and limiting the intake of whole grains, starchy vegetables, oils, and animal protein, particularly dairy and red meat.After two months on the LIFE diet, the man said that the frequency of his migraine attacks had fallen to just one day a month; the length and severity of the attacks had also lessened. Blood tests showed a substantial rise in beta-carotene levels, from 53 ug/dl to 92 ug/dl.He had stopped taking all his migraine meds.&nbsp; 
 
Even when he tried certain 'challenge' foods, such as egg whites, salmon, or iced tea, which triggered headache attacks, these were much less painful and much shorter in duration than before.After three months, his migraines stopped completely and they haven`t returned in 7.5 years. 
 
The man was allergic, and previously published research suggests that better control of allergies may lead to fewer migraine headaches. In this case, the man`s allergy symptoms improved to the point that he no longer needed to use seasonal medication.He was also HIV positive, and HIV has been linked to a heightened risk of migraines, so it is certainly possible that the man's HIV status and antiretroviral drugs had contributed to his symptoms, said the authors of the report. 
 
But it wasn't possible to study this further without stopping the antiretroviral treatment, which is a limitation of the study, they acknowledged. 
 
However, they concluded, "This report suggests that a whole food plant-based diet may offer a safe, effective and permanent treatment for reversing chronic migraine." 
 
"While this report describes one very adherent patient who had a remarkable response, the LIFE diet has reduced migraine frequency within three months in several additional patients (personal communication)."&nbsp;

Adopting a plant-based diet that is rich in dark green leafy vegetables, could relieve symptoms of chronic migraine, according to a recent study. This study was published online in the 'BMJ Case Reports Journal'.

Adopting a plant-based diet that is rich in dark green leafy vegetables, could relieve symptoms of chronic migraine, according to a recent study. This study was published online in the 'BMJ Case Reports Journal'. The recommendation comes after they treated a man who had endured severe migraine headaches without aura for more than 12 years. He had tried prescribed medicines (Zolmitriptan and Topiramate); cutting out potential 'trigger' foods, including chocolate, cheese, nuts, caffeine, and dried fruit; and yoga and meditation in a bid to blunt the severity and frequency of his headaches. Nothing had worked. Over one billion people worldwide have migraines, characterized as one-sided, pulsating headaches lasting 4-72 hours, and often accompanied by sensitivity to noise and light and sometimes prodromal auras. Migraines are either episodic (fewer than 15 days a month) or chronic (15 or more migraine days a month plus migraine features on at least 8 days of the month). Successful migraine treatment is defined as a halving in the frequency and length of attacks, or as an improvement in symptoms. While drugs can help prevent and treat the condition, a growing body of evidence suggested that diet may also offer an effective alternative without any of the side effects associated with some medicines, said the report authors. Six months before his clinic referral, the man's migraines had become chronic, occurring on 18-24 days of every month.He described the pain as starting suddenly and intensely in the forehead and temple on the left side of his head. The pain was throbbing in nature and usually lasted 72 hours.His headaches were accompanied by sensitivity to light and sound, nausea and vomiting. On a scale of 0-10, he scored the pain severity as 10-12 out of 10.Blood tests revealed that he didn't have high levels of systemic inflammation and that he had a normal level of beta-carotene (53 ug/dl).This was likely derived from his daily consumption of sweet potatoes, which, although high in beta-carotene, are relatively low in the nutrients responsible for the anti-inflammatory and antioxidant properties of carotenoids, pointed out the report authors. These are instead found in dark green leafy vegetables, such as spinach, kale, and watercress. Systemic inflammation and oxidative stress are implicated in migraine.The report authors advised the man to adopt the Low Inflammatory Foods Everyday (LIFE) diet, a nutrient-dense, whole-food, plant-based diet. The LIFE diet included eating at least five ounces by weight of raw or cooked dark green leafy vegetables every day, drinking one 32-ounce daily green LIFE smoothie, and limiting the intake of whole grains, starchy vegetables, oils, and animal protein, particularly dairy and red meat.After two months on the LIFE diet, the man said that the frequency of his migraine attacks had fallen to just one day a month; the length and severity of the attacks had also lessened. Blood tests showed a substantial rise in beta-carotene levels, from 53 ug/dl to 92 ug/dl.He had stopped taking all his migraine meds. Even when he tried certain 'challenge' foods, such as egg whites, salmon, or iced tea, which triggered headache attacks, these were much less painful and much shorter in duration than before.After three months, his migraines stopped completely and they haven`t returned in 7.5 years. The man was allergic, and previously published research suggests that better control of allergies may lead to fewer migraine headaches. In this case, the man`s allergy symptoms improved to the point that he no longer needed to use seasonal medication.He was also HIV positive, and HIV has been linked to a heightened risk of migraines, so it is certainly possible that the man's HIV status and antiretroviral drugs had contributed to his symptoms, said the authors of the report. But it wasn't possible to study this further without stopping the antiretroviral treatment, which is a limitation of the study, they acknowledged. However, they concluded, "This report suggests that a whole food plant-based diet may offer a safe, effective and permanent treatment for reversing chronic migraine." "While this report describes one very adherent patient who had a remarkable response, the LIFE diet has reduced migraine frequency within three months in several additional patients (personal communication)."

Adopting plant-based diet relieves migraine symptoms: Study

The use of animal meat causes twice the pollution compared to the production of&nbsp;plant-based food, with the global production of food accounting for a third of all planet-heating gases emitted by human activity, according to a new&nbsp;study.

According to research published in ‘Nature Food’, 35 per cent of all global greenhouse gas emissions are caused due to food production, “of which 57 per cent corresponds to the production of animal-based food,” including livestock feed.

“The global population has quadrupled over the last century,” the study notes. “Demographic growth and associated economic growth have increased global food demand and caused dietary changes, such as eating more animal-based products. The United Nations projects that food production from plants and animals will need to increase 70 per cent by 2050, compared to 2009, to meet increasing food demand.”

“Increased food production may accelerate land-use changes (LUCs) for agriculture, resulting in greater greenhouse gas (GHG) emissions, reduced carbon sequestration, and further climate change,” the study states.

Also read |&nbsp;<a href="https://www.wionews.com/world/plastic-pollution-is-booming-from-coronavirus-and-will-get-worse-after-the-pandemic-304641">Plastic pollution is booming from coronavirus and will get worse after the pandemic</a>

According to the study, The use of cows, pigs and other animals for food, as well as livestock feed, is responsible for 57% of all food production emissions, with 29% coming from the cultivation of plant-based foods,&nbsp;the research found.

Beef alone accounts for 25% of all food-based greenhouse gas emissions, followed by cow’s milk, pork, and chicken.

The rest comes from other uses of land, such as cotton or rubber. Among plant-based foods, rice production is responsible for 12% of food-based emissions.

The publication states that the provision of adequate grazing land and food for livestock fuels deforestation, while the animals also produce tremendous quantities of methane, a greenhouse gas found to be up to&nbsp;87 times more potent&nbsp;than carbon dioxide over a 20-year period.

“The emissions are at the higher end of what we expected, it was a little bit of a surprise,” Atul Jain, a climate scientist at the University of Illinois and co-author of the paper, published in Nature Food,&nbsp;told the Guardian.

“This study shows the entire cycle of the food production system, and policymakers may want to use the results to think about how to control greenhouse gas emissions,” he added.

(With inputs from agencies)

The use of animal meat causes twice the pollution compared to the production of plant-based food, with the global production of food accounting for a third of all planet-heating gases emitted by human activity, according to a new study.

The use of animal meat causes twice the pollution compared to the production of plant-based food, with the global production of food accounting for a third of all planet-heating gases emitted by human activity, according to a new study. According to research published in ‘Nature Food’, 35 per cent of all global greenhouse gas emissions are caused due to food production, “of which 57 per cent corresponds to the production of animal-based food,” including livestock feed. “The global population has quadrupled over the last century,” the study notes. “Demographic growth and associated economic growth have increased global food demand and caused dietary changes, such as eating more animal-based products. The United Nations projects that food production from plants and animals will need to increase 70 per cent by 2050, compared to 2009, to meet increasing food demand.” “Increased food production may accelerate land-use changes (LUCs) for agriculture, resulting in greater greenhouse gas (GHG) emissions, reduced carbon sequestration, and further climate change,” the study states. Also read | Plastic pollution is booming from coronavirus and will get worse after the pandemic According to the study, The use of cows, pigs and other animals for food, as well as livestock feed, is responsible for 57% of all food production emissions, with 29% coming from the cultivation of plant-based foods, the research found. Beef alone accounts for 25% of all food-based greenhouse gas emissions, followed by cow’s milk, pork, and chicken. The rest comes from other uses of land, such as cotton or rubber. Among plant-based foods, rice production is responsible for 12% of food-based emissions. The publication states that the provision of adequate grazing land and food for livestock fuels deforestation, while the animals also produce tremendous quantities of methane, a greenhouse gas found to be up to 87 times more potent than carbon dioxide over a 20-year period. “The emissions are at the higher end of what we expected, it was a little bit of a surprise,” Atul Jain, a climate scientist at the University of Illinois and co-author of the paper, published in Nature Food, told the Guardian. “This study shows the entire cycle of the food production system, and policymakers may want to use the results to think about how to control greenhouse gas emissions,” he added. (With inputs from agencies)

Meat alone accounts for nearly 60% of greenhouse gases from food production, claims study

The findings of a recent study suggests that decreasing intakes of lesser healthy foods like refined grains or added sugars and eating a healthy, plant-based diet may help in reducing stroke risk by up to 10 per cent. 
 
The findings of the study were published in Neurology, the medical journal of the American Academy of Neurology. 
 
The study found that eating a healthy, plant-based diet that includes foods like vegetables, whole grains and beans, and decreasing intakes of less healthy foods like refined grains or added sugars may reduce the risk of stroke. 
 
The study highlighted that a diet high in quality plant-based foods may reduce your risk of having an ischemic stroke. An ischemic stroke is associated with a blockage of blood flow to the brain and is the most common type of stroke. 
 
The study found no link between diet and hemorrhagic stroke, which happens when an artery in the brain leaks blood or ruptures."Many studies already show that eating a diet rich in fruits and vegetables can reduce your risk of all kinds of diseases, from heart disease to diabetes," said study author Megu Baden, M.D., Ph.D., of the Harvard T.H. Chan School of Public Health, in Boston, Mass. 
 
Baden added, "We wanted to find out if there is an association between this kind of healthy diet and stroke risk."The study involved 209,508 people who did not have cardiovascular disease or cancer at the start of the study. Researchers followed the participants for more than 25 years. Every two to four years, participants completed a questionnaire that asked how often, on average, they ate more than 110 foods over the previous year. 
 
Researchers divided the participants into five groups based on the quality of their diet, specifically, higher amounts of plant-based foods, without excluding all animal foods. 
 
For example, people with the highest healthy plant-based diets had, on average, 12 servings of healthy plant-based foods like leafy greens, fruits, whole grains, beans, and vegetable oils per day, compared to those with the lowest quality diets, who averaged seven and a half servings per day. 
 
When it came to less healthy plant-based foods, such as refined grains and vegetables with high glycemic indexes like corn and potatoes, the people with the healthiest diet had, on average, three servings per day compared to six and a half servings for those with the lowest quality diets. 
 
As for meat and dairy, the group with the healthiest diet averaged three and a half servings per day, compared to six servings per day for those with the lowest quality diets. 
 
During the study, 6,241 people had strokes, including 3,015 who had ischemic strokes and 853 who had hemorrhagic strokes. The type of stroke was not known for the rest of the people. Compared to people who ate the fewest healthful plant-based foods, people who ate the most had a 10 per cent lower risk of having a stroke. 
 
When looking at the type of stroke, compared to people who ate the fewest healthful plant-based foods, people in the group who ate the most showed about an 8 per cent lower risk for ischemic stroke. 
 
Researchers found no difference in risk for hemorrhagic stroke. Also of note, researchers found no association between a vegetarian diet and risk of stroke, although the number of cases was small."We believe those differences maybe because of the differences in the quality of plant-based foods that people consumed," Baden said. 
 
Baden noted, "A vegetarian diet high in less healthy plant-based foods, such as refined grains, added sugars and fats, is one example of how the quality of some so-called `healthy` diets differ. 
 
Our findings have important public health implications as future nutrition policies to lower stroke risk should take the quality of food into consideration." 
 
"Although the stroke type was not known in more than a third of the people with stroke, the consistency of the findings for lower risk of ischemic stroke and the lower risk of total stroke in those eating a plant-based diet--and since previous research shows that ischemic stroke accounts for about 85 per cent of all strokes--these results are reassuring," Baden concluded.&nbsp;

The findings of a recent study suggests that decreasing intakes of lesser healthy foods like refined grains or added sugars and eating a healthy, plant-based diet may help in reducing stroke risk by up to 10 per cent.

The findings of a recent study suggests that decreasing intakes of lesser healthy foods like refined grains or added sugars and eating a healthy, plant-based diet may help in reducing stroke risk by up to 10 per cent. The findings of the study were published in Neurology, the medical journal of the American Academy of Neurology. The study found that eating a healthy, plant-based diet that includes foods like vegetables, whole grains and beans, and decreasing intakes of less healthy foods like refined grains or added sugars may reduce the risk of stroke. The study highlighted that a diet high in quality plant-based foods may reduce your risk of having an ischemic stroke. An ischemic stroke is associated with a blockage of blood flow to the brain and is the most common type of stroke. The study found no link between diet and hemorrhagic stroke, which happens when an artery in the brain leaks blood or ruptures."Many studies already show that eating a diet rich in fruits and vegetables can reduce your risk of all kinds of diseases, from heart disease to diabetes," said study author Megu Baden, M.D., Ph.D., of the Harvard T.H. Chan School of Public Health, in Boston, Mass. Baden added, "We wanted to find out if there is an association between this kind of healthy diet and stroke risk."The study involved 209,508 people who did not have cardiovascular disease or cancer at the start of the study. Researchers followed the participants for more than 25 years. Every two to four years, participants completed a questionnaire that asked how often, on average, they ate more than 110 foods over the previous year. Researchers divided the participants into five groups based on the quality of their diet, specifically, higher amounts of plant-based foods, without excluding all animal foods. For example, people with the highest healthy plant-based diets had, on average, 12 servings of healthy plant-based foods like leafy greens, fruits, whole grains, beans, and vegetable oils per day, compared to those with the lowest quality diets, who averaged seven and a half servings per day. When it came to less healthy plant-based foods, such as refined grains and vegetables with high glycemic indexes like corn and potatoes, the people with the healthiest diet had, on average, three servings per day compared to six and a half servings for those with the lowest quality diets. As for meat and dairy, the group with the healthiest diet averaged three and a half servings per day, compared to six servings per day for those with the lowest quality diets. During the study, 6,241 people had strokes, including 3,015 who had ischemic strokes and 853 who had hemorrhagic strokes. The type of stroke was not known for the rest of the people. Compared to people who ate the fewest healthful plant-based foods, people who ate the most had a 10 per cent lower risk of having a stroke. When looking at the type of stroke, compared to people who ate the fewest healthful plant-based foods, people in the group who ate the most showed about an 8 per cent lower risk for ischemic stroke. Researchers found no difference in risk for hemorrhagic stroke. Also of note, researchers found no association between a vegetarian diet and risk of stroke, although the number of cases was small."We believe those differences maybe because of the differences in the quality of plant-based foods that people consumed," Baden said. Baden noted, "A vegetarian diet high in less healthy plant-based foods, such as refined grains, added sugars and fats, is one example of how the quality of some so-called `healthy` diets differ. Our findings have important public health implications as future nutrition policies to lower stroke risk should take the quality of food into consideration." "Although the stroke type was not known in more than a third of the people with stroke, the consistency of the findings for lower risk of ischemic stroke and the lower risk of total stroke in those eating a plant-based diet--and since previous research shows that ischemic stroke accounts for about 85 per cent of all strokes--these results are reassuring," Baden concluded.

Study finds that eating healthy plant-based diet reduces stroke risk

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