Females who consume lots of fruit, vegetables and grains have a lower risk of stroke, even if they have a history of cardiovascular disease, compared to women who don’t, researchers from the Karolinska Institute, Sweden, reported in Stroke. First author, Susanne Rautiainen, said: “Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation…
Nutrition / Diet News From Medical News Today

New research on racial disparity in stroke statistics between African-Americans and whites in the U.S.

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A less invasive approach for clearing clogged neck arteries proved just as effective and safe as surgical treatment for preventing strokes in high-risk patients, according to largest comparison of the two procedures to date.

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