Category: Brain Health

A popular diet high in certain foods will reduce the risk of stroke by a great deal.

People on a vegetarian diet high in nuts, soy, and vegetables are at a lower risk of stroke compared to those who follow dietary patterns that include meat and fish, a study has found.

A stroke is a life-threatening event which occurs when a blood vessel in the brain breaks and bleeds.

This medical condition accounts for 1 out of every 19 deaths in the United States.

Dr Chin-Lon Lin, study co-author, said:

“Stroke is the second most common cause of death worldwide and a leading cause of disability.

Stroke can also contribute to dementia.

If we could reduce the number of strokes by people making changes to their diets, that would have a major impact on overall public health.”

More than 12,000 Thai participated in this study: they were Buddhist with an average age of 50-years-old and no history of stroke.

Buddhist communities encourage vegetarianism and reject drinking alcohol and smoking.

The term vegetarian in the study was defined as a person who does not eat meat or fish.

Participants who were vegetarian had more vegetables, soy, and nuts in their diet but ate less dairy and fat.

Vegetarians had a higher intake of plant protein and fibre than non-vegetarians.

Fruit and egg intake was similar in both groups.

Vitamin B12 levels were lower in vegetarians compared to non-vegetarians.

During the nine years following, there were 27 strokes amongst vegetarians, whereas there were 125 strokes among the other group.

The risk of hemorrhagic stroke (bleeding in the brain) was 65 percent lower for vegetarians

Also the risk of ischaemic stroke (blockage of an artery in the brain) was reduced by 60 percent in vegetarians.

Dr Lin said:

“Overall, our study found that a vegetarian diet was beneficial and reduced the risk of ischemic stroke even after adjusting for known risk factors like blood pressure, blood glucose levels and fats in the blood.

This could mean that perhaps there is some other protective mechanism that may protecting those who eat a vegetarian diet from stroke.”

The study was published in the journal Neurology (Chiu et al., 2020).

For each extra hour of this activity, brain aging is reduced by a further 1.1 years.

A single hour of light physical activity per week is enough to reduce brain aging by one year, new research finds.

Light physical activities include a casual walk and doing household chores.

For each extra hour of this sort of activity, brain aging is reduced by a further 1.1 years.

Light physical activity is also linked to larger brain volumes.

The study’s authors write:

“Achieving 10 000 or more steps per day was associated with higher brain volume compared with those achieving fewer than 5000 steps per day.”

Since the brain tends to shrink with age, larger brain volume is a sign of healthy aging.

Exercise is, of course, also very good for the body, tending to lower the risk factors for many diseases.

The standard Physical Activity Guidelines in the US are to do 150 minutes of moderate-to-vigorous activity per week.

However, many do not reach this level.

Dr Nicole Spartano, the study’s first author, said:

“Every additional hour of light intensity physical activity was associated with higher brain volumes, even among individuals not meeting current Physical Activity Guidelines.

These data are consistent with the notion that potential benefits of physical activity on brain aging may accrue at a lower, more achievable level of intensity or volume.”

The study included 2,354 people who were involved in the Framingham Heart Study.

All wore an accelerometer for at least 3 days to measure their activity.

Brain scans assessed their brain aging.

Dr Spartano continued:

“We have really only just begun to uncover the relationship between physical activity and brain health.

We couldn’t do this research without the commitment of the Framingham Heart Study participants who have given so much to the medical community over the years.

Our research also hinges on the multi-disciplinary team of investigators at Boston University and external collaborators.”

The study was published in the JAMA Network Open (Spartano et al., 2019).