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High fiber intake with high foods can reduce the probability of stroke, death

High fiber intake with high foods can reduce the probability of stroke, death

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  • The increased fiber intake was associated with reduced strokes on stroke and overall heirs.
  • The fiber dietary fiber were also specially connected to a reduced probability of a small vascular stroke.

Increased fiber dietary fiber were associated with a reduced probability of stroke, in particular a stroke stroke, as well as a reduced overall mortality and an improved survival of the lifting, the researchers reported.

Data on the connection between the daily food fiber intake and the likelihood of stroke and disadvantageous stroke results were published in stroke.



Fiber -rich foods
The increased fiber intake was associated with reduced strokes on stroke and overall heirs. Image: Adobe Stock

“Nutrition is a decisive modifiable factor for the occurrence of strokes, in which a decisive role in prevention and management of strokes is assumed. Increasing evidence supports the view that a higher fiber intake of the diet can reduce the risk of stroke. However, no studies have made a causal relationship between the dietary fiber and different subtypes of the stroke.” Siran Lai, mmPresent wrote about the first clinical medical college of Chinese medicine at Guangzhou in Guangzhou, China, and colleagues. “We have strictly rated the potential associations and causal relationships between fiber intake and stroke.”

The analysis included participants in the survey on the national health and nutritional examination from 1999 to 2018, who were registered themselves in order to receive an earlier stroke diagnosis of a medical specialist.

The fiber intake was evaluated by people on the basis of the 24-hour recall survey, and the researchers used the food composition table to quantify the fiber grass within the daily nutrient absorption.

Within a cohort of 39,010 Nhanes participants (average age 47 years), 1,453 self-reported stroke (average age 64 years).

The average food fiber intake in the total cohort was 16.64 g a day. In the self -registered stroke group, the average food fiber intake was 14.33 g a day.

The participants were then divided into one of three tertiles of the daily fiber intake: the lowest tertil of 10.9 g or less; Middle til from 10.9 g to 18.3 g; and the highest tertil of 18.3 g or more.

Compared to the lowest tertil, people in the highest tertil of daily fiber intake had a lower probability of stroke (OR = 0.71; 95% CI, 0.57-0.88; P = .002), according to the study.

The middle tertil of the fiber intake also had a reduced risk of stroke compared to the lowest tertil (OR = 0.81; 95% CI, 0.68-0.96; P = .02), the researchers were determined.

The COX regression and Kaplan-Meier models showed a higher fiber intake of the food fibers were associated with a reduced probability of a total mortality (OR = 0.68; 95% CI, 0.47-0.97; P = 0.04) and increases the survival after the stroke (P = .023).

In addition, people in the highest tertil of the genetically conveyed fiber intake also had a lower probability of a small vascular stroke compared to the lowest tertil (OR = 0.83; 95% CI, 0.71-0.98; P = .031).

“Our study showed a robust negative connection between the fiber intake of the nutrition and the incident stroke together with the mortality of the stroke, especially when looking at the general food fiber intake,” the researchers wrote. “In view of the widespread inadequacy in the fiber intake of the food, it is essential to improve the fiber intake when the stroke survived.

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