A stroke occurs when blood flow to the brain is interrupted, causing brain cells to become damaged or die. This can affect speech, movement, memory, and independence in profound ways that no one wants to face.
There are three main types: ischaemic strokes (caused by blood clots blocking arteries), haemorrhagic strokes (from burst blood vessels leading to bleeding), and transient ischaemic attacks (TIAs or “mini-strokes”) that temporarily disrupt flow but resolve quickly—yet often signal greater risk ahead.
Research consistently shows that diet plays a key role in managing major stroke risk factors like high blood pressure, cholesterol levels, inflammation, and blood clotting. Studies on the Mediterranean diet, rich in many of the foods below, have demonstrated notable reductions in stroke risk. Adding nutrient-dense choices can be a proactive, empowering step.
The 15 Foods Research Suggests May Support Stroke Risk Reduction
