Stroke: Can lifestyle changes trump genetic risk?

Stroke risk depends on many factors, some of which are genetic and some lifestyle-related. So, can lifestyle changes outweigh the genetic risk?

This diet may slow cognitive decline after stroke

The risk of developing dementia doubles after having a stroke. Find out which diet can potentially stave off cognitive decline, according to new research.

Folic acid supplementation linked to reduced risk of first stroke in people with hypertension

A study of more than 20,000 people with high blood pressure finds that combination treatment with folic acid and enalapril may reduce the risk of first stroke.

Low vitamin D predicts more severe strokes, poor health post-stroke

Stroke patients with low vitamin D levels were found to be more likely than those with normal vitamin D levels to suffer severe strokes and have poor health months after stroke, according to…

Reducing first-time stroke risk by consuming fruit, vegetables, whole grains and nuts

Eating Mediterranean or DASH-style diets, regularly engaging in physical activity and keeping your blood pressure under control can lower your risk of a first-time stroke, according to updated…

AHA/ASA update guidelines to reduce first-time stroke risk

The American Heart Association/American Stroke Association have updated recommendations for reducing first-time stroke risk. They include physical activity and a healthy diet.

Stroke risk could be cut worldwide by increased consumption of fruits and vegetables

Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to new research in the American Heart Association’s journal Stroke.

Eating more fruits and vegetables could lower worldwide stroke risk

The American Heart Association have published further evidence of the health benefits linked to increased consumption of fruit and vegetables; it could reduce global stroke risk.

Vitamin C linked to reduced risk of stroke

A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.

Vitamin C linked to reduced risk of stroke

A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.

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