Chinese and Western Perspective in the Homology of Food and Medicine – Prevention of Stroke

Category: Stroke Prevention

  • 09.01.2017
    Chinese and Western Perspective in the Homology of Food and Medicine – Prevention of Stroke

    Quite a few risk factors of stroke are related to dietary habit, e.g. for every extra 100g red meat, 50g processed meat or 100g of any meats daily, risk of stroke increases by 13%, 11% and 10% respectively (1). High sodium intake will lead to hypertension and those who have higher salt intake has 23% higher risk of getting a stroke (1). Meta-analysis studies indicated fruit and fiber intake has a dose relationship with risk of stroke. By eating one more fruit daily, risk of stroke is decreased by 11% (1). By eating 10g more fiber daily, risk of stroke is reduced by 12% (1). Recent research also indicated that many substances in plant foods may decrease cholesterol, including lycopene in tomatoes, catechins in green tea, isoflavones in soybeans, allicin in garlic, triterpenic acid in Chinese hawthorn etc.More

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