Which dietary modification can help reduce stroke risk?

Increasing fruits and vegetables intake is a dietary modification that can significantly help reduce stroke risk. This is primarily due to the abundant presence of vitamins, minerals, fiber, and antioxidants found in these foods, which contribute to overall cardiovascular health.

Fruits and vegetables are rich in potassium, which helps lower blood pressure by balancing the negative effects of sodium. Maintaining healthy blood pressure is crucial in reducing the risk of stroke. Additionally, the high fiber content aids in cholesterol management and improves overall heart health by supporting normal blood lipid levels.

Moreover, a diet high in fruits and vegetables has been associated with a lower incidence of stroke in various epidemiological studies. These foods not only bolster the intake of essential nutrients but also promote better overall dietary patterns, which can lead to lower risks of obesity, hypertension, and diabetes—key risk factors for stroke.

While the other choices may have effects on health, their direct impact on reducing stroke risk is not as strong or well-supported by evidence as increasing the intake of fruits and vegetables. For instance, reducing carbohydrate intake, limiting protein consumption, or skipping meals can lead to imbalances in nutrient intake and does not provide the protective benefits associated with a diet rich in fruits and vegetables.