Prevent Stroke with the Mediterranean Diet

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By nisya

Published: February 1, 2010

Implementing healthy lifestyle, would have a positive impact on health, as well as keeping you from a variety of dangerous diseases, such as stroke. However, stroke can be prevented by eating healthy foods properly.

You also can apply the Mediterranean diet. Based on research conducted by the American Heart Association (AHA) found in diverse diet, one of the Mediterranean diet is successful in reducing the incidence of stroke and cardiac infarction up to 60 percent within a period of four years of research.

Mediterranean diet based on research, has content of cholesterol and trans fats low amounts, this diet also has an oil content useful. This type of diet you can apply the following guidelines:

Fats and Cholesterol
Referring to the Mediterranean diet actually there is no difference between the number of servings of fat intake compared with the balanced diet recommended for this. The average portion of fat that can be consumed is less ranges between 20-30% of total calories. It’s just the type of fat Mediterranean diet that can be consumed mainly from unsaturated fat group, along with the amount of cholesterol intake low.

Type of fat that are useful for people who have stroke risk factors are unsaturated fats from olive oil, corn oil, and fish, especially fish from the deep ocean (deep sea fish) such as salmon and tuna.

Cholesterol intake is very important to be limited, the recommended dietary guidelines in the United States determined that for people with low to medium risk limits cholesterol intake was 300 mg / day while for high-risk population with a maximum intake of cholesterol was 200 mg / day.

Red meat consumption (red meat) and poultry meat should be limited because basically the amount of cholesterol found in animal flesh of any kind is relatively the same.

Based on the recommended intake of cholesterol, egg consumption was already supposed to be restrictions. Research shows that consumption of eggs 1 egg a day can increase the risk of coronary heart 2 times higher in people who have risk factors, compared with a narrow egg consumption is less than 1 point per week.

Vitamin B
Providing scientifically supplementation of vitamin B6, B12 and folate to lower homocysteine levels is still controversial. High homocysteine levels lead to increased risk of damage to the blood vessel wall. This triggered a heart condition and blood vessels.

Giving supplementation B6, B12, and folate can be considered in people who have risk factors with age above 50 years. Because age is above 50 years of age who are vulnerable to deficiency of these vitamins.

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