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Overeating increases the risk of stroke
Last reviewed: 23.04.2024
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The review, published in the journal Lancet Neurology, says that many studies on stroke prevention have been based on inaccurate information. The same is true for studies that have identified potential benefits from specific nutrients and foods. According to scientists, most likely the risk of stroke increases due to excessive energy consumption, that is, overeating.
Graham Hankey of the Royal Perth Hospital (Australia) explains: "The overall quality of human dietary nutrition (that is, the structure of nutrition) and the balance between energy consumption and expenditure are more important risk factors for stroke than individual nutrients and foods."
Currently, there are approximately 1.46 billion adults with obesity and 170 million overweight people worldwide, two thirds of whom are in the United States. If the epidemic of obesity is not completely halted, by 2050, 60% of men and 50% of women will be obese.
Stroke is the third most common cause of death in developed countries, so it is very important to take measures to prevent this disease by eliminating factors that increase its risk, such as abnormal eating behavior. Even though improper diet and excessive caloric intake increase the risk of stroke - a well-known fact, scientists still know little about which nutrients and foods affect the risk of stroke.
This may be due to the fact that there have been almost no randomized trials to date that would provide reliable evidence, and the few that were conducted showed that dietary supplements such as vitamins, antioxidants, calcium not only do not reduce the risk the occurrence of a stroke, but in fact increases the likelihood of developing a heart attack and mortality.
Data from studies that do not prove a cause-effect relationship show that the risk of stroke can be reduced by reducing salt intake, keeping a low-sugar diet high in potassium, or a diet that is rich in vegetables, fish, fruits, nuts and whole grains .
Hankey states, "More research is needed now to accurately assess and understand the role of nutrition in the causes and consequences of stroke, and the results of these studies will be crucial in developing and implementing strategies to minimize the global spread of stroke."
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