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Eating more fibre may lower risk of first-time stroke

People who eat a high fibre diet experience a lower risk of first-time stroke, according to new research from the University of Leeds.
Previous research has shown that dietary fibre may help reduce risk factors for stroke, including obesity, high blood pressure and high blood levels of low-density lipoprotein (LDL) "bad" cholesterol.
This new study shows that a 7 gram increase in dietary fibre per day was associated with a 7% decrease in first-time stroke risk. This is the equivalent of one serving of whole wheat pasta and two servings of fruits or vegetables.

>>> more in the announcement of University of Leeds. 

Read the abstract of the original studyin Stroke, as published on 28/03/2013.

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Ελληνικά (GR)English (UK)