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Healthy Plant-Based Diet Associated with Lower Stroke Risk

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 ...