A newly published study that tracked two large groups of adults in Taiwan has found that a vegetarian diet that contains large amounts of certain foods may significantly reduce the risk of stroke, according tomedia Slash Gear. These people were tracked for nearly a decade, during which time researchers found some stroke patients and linked dietary data to them.
The study was recently published in the Journal of Neurology of the American Academy of Neurology. As part of their work, the researchers looked at two large groups of Buddhist communities, where people were more likely to eat vegetarian food and avoid alcohol and smoking. The two groups have a total of about 14,000 people.
Of these participants, about 30 percent were vegetarians, and a quarter of them were men. In this case, “vegetarian” means a person who does not eat meat or fish. At the time of the study, no participants had a history of stroke. Their average age is 50.
After several years of follow-up, the study found that people who ate a vegetarian diet high in soy, nuts and vegetables had a much lower risk of stroke, with a 74 percent lower risk of stroke than those who ate meat.
The second group had similar numbers, and the study found that they had a 60 percent lower risk of ischemic stroke. This is not the first study to link vegetarian ism to a reduced risk of stroke, although a recent study does suggest that vegetarians who do not have enough cholesterol and B12 levels may increase their risk of stroke.