Eating a bowl of wholegrain pasta with a mixed salad could cut your risk of a stroke, say researchers.
They found people who regularly eat more dietary fibre were less likely to suffer a stroke, with the risk falling by about seven per cent for each high-fibre meal.
Good sources of fibre include whole grains, fruit and vegetables, and nuts, which contain parts of the plant the body doesn’t absorb during digestion.
Previous research suggests dietary fibre can reduce risk factors for stroke, including high blood pressure and high levels of ‘bad’ cholesterol.
In the new study, researchers found that each seven gram increase in total daily fibre intake was linked to a seven per cent drop in first-time stroke risk.
One serving of whole wheat pasta, plus two servings of fruits or vegetables, provides about 7 grams of fibre, said UK researchers in the American Heart Association journal Stroke.
Lead author, Diane Threapleton, from the University of Leeds’ School of Food Science and Nutrition, said: ‘Greater intake of fibre-rich foods - such as whole-grains, fruits, vegetables and nuts - are important for everyone, and especially for those with stroke risk factors like being overweight, smoking and having high blood pressure.
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