How to prevent stroke?

1. Don't drink too much-it's best to give up drinking, even if you can't avoid drinking only one or two glasses a day. Moderate drinking can prevent stroke, while excessive drinking can lead to stroke. British researchers have found that people who drink one or two drinks a day are only 60-70% more likely to suffer from hemorrhagic stroke or stroke caused by vascular embolism than those who don't drink. As for people who drink more than three or four glasses of wine every day, their risk of stroke is three times higher than that of people who don't drink.

2. Eat more vegetables and fruits-to prevent stroke. Eat at least five kinds of food every day, including carrots. Compared with people who only eat carrots once a month or less, people who eat carrots five or more times a week are 68% less likely to have a stroke! This is the result of Harvard University tracking 90,000 female nurses for 8 years. In addition, spinach is also a very effective food to prevent stroke. The protective effect of carrots and spinach is because they are rich in beta-carotene. According to research, people who consume15-20mg of beta-carotene every day are obviously different from those who consume only 6mg every day.

3. Eat more fish-eat fish at least three times a week, especially fish rich in omega-3 fat. If your blood contains a lot of omega-3 fatty acids, your chances of having a stroke will be reduced, and even if you have a stroke, the damage will be reduced. A recent study in the Netherlands found that people aged 60-69 who eat fish at least once a week and people who don't eat fish are less likely to have a stroke in the next 15 years. A series of studies conducted in Japan also found that fishermen who eat 9 ounces of fish a day are 25-40% less likely to die from a stroke than farmers who eat only 3 ounces of fish a day.

4. Limit salt intake-even if salt does not raise blood pressure, it may be harmful to brain tissue and lead to minor stroke. Someone once experimented with mice and fed them high-salt and low-salt diets respectively. Mice fed a high-salt diet died of stroke within 15 weeks, although their blood pressure did not increase; However, only 12% of mice who ate a low-salt diet died of stroke. Mice killed by high-salt diet suffered a series of minor strokes, which eventually led to brain tissue necrosis and arterial injury.