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Consuming green leafy vegetables may be a novel way to reduce stress and lower the risk of experiencing a stroke, as per a recent study. People who ate more green leafy vegetables had 64% lower risk of experiencing a stroke. Researchers studied 682 patients (average age 53.7 years) who experienced brain bleeds.

A stroke occurs when the blood supply to part of the brain is interrupted or severely reduced, depriving brain tissue of oxygen and nutrients. Within minutes, brain cells begin to die. Prompt treatment is crucial. Early action can minimise brain damage and potential complications. The acronym FAST can be used to recognise the warning signs of stroke: Face drooping, Arm weakness, Speech difficulty and Time to emergency. The disabilities caused due to a stroke can be temporary or permanent, depending on how long the brain lacks blood flow and which part is affected. All cases of strokes must reach a stroke centre within 24 hours. 

Stroke is preventable. About 90 of strokes are associated with 10 risks factors that are modifiable. Some tips to prevent stroke.

  • Control high blood pressure
  • Do moderate exercise 5 times a week
  • Eat fruits & vegetables
  • Reduce your cholesterol
  • Maintain a healthy BMI or waist to hip ratio
  • Stop smoking and avoid second hand exposure
  • Reduce alcohol intake
  • Identify and treat atrial fibrillation
  • Reduce your risk from diabetes

Get educated about stroke

— Courtesy Indian Medical Association

 
 
 
 
 

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