'Green veggies' in a day keeps the risk of stroke away
New Delhi, Jan 28 (ANI): If you are living a stressful life and concern about your health, you may want to add green leafy vegetables to your diet which can help ward off strokes. According to researchers, adding green leafy vegetables in your diet and reducing stress may be a novel way to reduce the rates of brain bleeds. Intracerebral haemorrhage - bleeding within the brain - takes a high toll on working-age people in Nigeria and Ghana, with high blood pressure accounting for more than 90 percent of this often-lethal type of stroke. The findings indicated that the people who reported eating more green leafy vegetables had 64 percent lower risk of experiencing a stroke. Bleeding strokes accounted for 32.2 percent of all strokes in the study. Of the bleeding strokes, 93.9 percent were determined to be related to high blood pressure, 7.2 percent to structural abnormalities such as a bulging weak area of a blood vessel and much smaller percentages to other medical conditions or medication use. However, the risk was 64 percent lower in people who reported eating more green leafy vegetables. The research is scheduled to be presented at the American Stroke Association's International Stroke Conference 2018 in Los Angeles, California.