{"id":17735,"date":"2021-07-27T10:00:36","date_gmt":"2021-07-27T14:00:36","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17735"},"modified":"2021-07-02T14:05:44","modified_gmt":"2021-07-02T18:05:44","slug":"relationship-between-diets-and-strokes","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/07\/27\/relationship-between-diets-and-strokes\/","title":{"rendered":"Relationship between Diets and Strokes"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"160\" height=\"160\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/vrg-logo.jpg\" alt=\"\" class=\"wp-image-17736\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/vrg-logo.jpg 160w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/vrg-logo-150x150.jpg 150w\" sizes=\"auto, (max-width: 160px) 100vw, 160px\" \/><\/figure>\n\n\n\n<p>By Shantika Bhat, VRG intern<\/p>\n\n\n\n<p>A recently published study examined close to 210,00 men and\nwomen to determine whether subjects\nwhose diets included more plant foods had a lower risk of strokes. To\nevaluate the quality of the participants&#8217; food intake the researchers used\nthree different indices: the plant-based diet index (PDI), the healthful\nplant-based diet index (hPDI), and the unhealthful plant-based diet index\n(uPDI). Healthy plant foods included whole grains, fruits, vegetables, nuts,\nand legumes. Plant foods categorized as unhealthy included sugar-sweetened\nbeverages, refined grains, potatoes, and sweets\/desserts. They used the\nparticipants&#8217; scores on these different indices to look at any association with\ntheir diet and risk of strokes (total, ischemic, hemorrhagic).&nbsp; Ischemic strokes\nare due to a blood clot blocking blood flow to the brain while hemorrhagic\nstrokes are caused by a weakened blood vessel rupturing and bleeding into the\nbrain. <\/p>\n\n\n\n<p>They found that a better score on the hPDI, indicating a\nmore healthful plant-based diet, was associated with a 10% lower total stroke\nrisk and marginally lower ischemic stroke risk. Also, those who had higher\nanimal product intakes had a higher risk of strokes compared to those whose\ndiets were lower in animal products. A higher score on the uPDI, indicating a\nmore unhealthful plant-based diet was associated with a greater risk of stroke.\nAlthough most study subjects were not vegetarian, the study included about 1700\nlacto-ovo vegetarians. Vegetarians tended to have higher scores for the PDI and\nhPDI because they ate more whole grains, fruits, nuts, vegetables, and legumes\ncompared to non-vegetarians. There seemed to be no overall effect of the\nvegetarian diet when it came to the risk of stroke although the small number of\nstrokes in vegetarians made it difficult to draw conclusions. Overall, eating healthy plant-based diet is\nassociated with a lower risk of strokes. &nbsp;<\/p>\n\n\n\n<p>Baden MY, Shan Z, Wang F, et al. Quality of\nplant-based diet and risk of total, ischemic, and hemorrhagic stroke. <em>Neurology<\/em>. 2021;96(15):e1940-e1953.\ndoi:10.1212\/WNL.0000000000011713 <\/p>\n\n\n\n<p>The contents of this posting, our website and our other\npublications, including Vegetarian Journal, are not intended to provide\npersonal medical advice. Medical advice should be obtained from a qualified\nhealth professional. We often depend on product and ingredient information from\ncompany statements. It is impossible to be 100% sure about a statement, info\ncan change, people have different views, and mistakes can be made. Please use\nyour best judgment about whether a product is suitable for you. To be sure, do\nfurther research or confirmation on your own.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Shantika Bhat, VRG intern A recently published study examined close to 210,00 men and women to determine whether subjects whose diets included more plant foods had a lower risk of strokes. To evaluate the quality of the participants&#8217; food intake the researchers used three different indices: the plant-based diet index (PDI), the healthful plant-based [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17735","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17735"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17735\/revisions"}],"predecessor-version":[{"id":17737,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17735\/revisions\/17737"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}