24 Feb 2020 --- Increased daily fiber intake is associated with a 23 percent lower risk of ischaemic stroke, while extra egg consumption can lead to a 25 percent higher risk of hemorrhagic stroke. This is according to a newly published European cohort study, which investigated ischaemic stroke and hemorrhagic stroke separately, as opposed to previous studies conducting research on dietary intake and total stroke. Targeted dietary intervention may help patients prevent stroke risk more independently, as the World Health Organization (WHO) data indicates that cerebrovascular accidents are the second leading cause of death and the third leading cause of disability worldwide.
