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Study: Tomatoes can lower stroke risk

Eating tomatoes can dramatically reduce the risk of having a stroke, according to a new study out on Monday that provided more support for diets rich in fruits and vegetables. The key factor appears to be the powerful antioxident lycopene, according to the Finnish study published in the Neurology journal.…

Omega-3 fatty acids don’t reduce stroke risk: study

WASHINGTON — Omega-3 fatty acids, hailed by some for properties said to enhance heart health, were found to have no effect in reducing the risk of stroke, heart attack or death, according to a study released Tuesday. The study, which followed nearly 70,000 patients at a hospital in Greece who…

Fried food raises stroke risk in older women

Older women who eat high amounts of the kind of fat found in fried foods and baked goods face a greater risk of stroke than women who eat lower fat diets, a US study suggested. However, aspirin use could cut those risks, said the researchers from University of North Carolina…

Olive oil could lower stroke risk: study

WASHINGTON — Older people who eat olive oil have a lower risk of stroke than those who do not, suggested a study of more than 7,000 French people that was published Wednesday in the United States. Researchers at the National Institute of Health and Medical Research in Bordeaux, France followed…