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 E-Mail Boston, MA - People who eat diets with higher amounts of healthy plant-based foods and lower amounts of less-healthy plant-based foods may reduce their risk of stroke compared to people with lower-quality diets, according to a new study led by researchers from Harvard T.H. Chan School of Public Health. They found that healthy plant-based diets defined as rich in foods such as leafy greens, whole grains, and beans, and including lower levels of foods like refined grains, potatoes, and added sugars may lower overall stroke risk by up to 10%. Our findings have important public health implications, suggesting that future nutrition policies to lower stroke risk should take the quality of food into consideration, said first author Megu Baden, a postdoctoral fellow in the Department of Nutrition.

United statesMegu badenKathryn rexrodeJoanne mansonWalterc willettEric rimmEricb rimmYanping liFenglei wangKathrynm rexrodeJoann mansonZhilei shanWalter willettHarvard chan schoolSchool of health officersNational institutes of health