15 Foods That Can Help Reduce the Risk of Stroke
A stroke occurs when the blood supply to the brain is interrupted or reduced, preventing brain tissue from getting oxygen and nutrients. This condition can lead to severe complications, long-term disability, or even death. While factors like genetics and age play a role, lifestyle choices—particularly diet—have a significant impact on stroke risk. Incorporating nutrient-rich foods into your daily meals can support cardiovascular health, reduce inflammation, and improve circulation.
Below are 15 foods that may help lower the risk of stroke:
1. Leafy Green Vegetables
Spinach, kale, and collard greens are packed with vitamin K, folate, and antioxidants that protect blood vessels and reduce clot formation.
2. Berries
Blueberries, strawberries, and blackberries contain flavonoids that improve blood vessel function and reduce oxidative stress.
3. Citrus Fruits
Oranges, lemons, and grapefruits are rich in vitamin C and flavonoids that help lower blood pressure and inflammation.
4. Whole Grains
Oats, quinoa, and brown rice provide fiber, which lowers cholesterol and improves heart and blood vessel health.
