Strokes are a leading cause of disability and death worldwide, but many risk factors are within our control—especially our diet. The foods we consume can either increase or decrease stroke risk, making dietary choices a critical aspect of prevention. Some foods raise blood pressure, clog arteries, and contribute to inflammation, while others support cardiovascular health and promote circulation. Understanding which foods fall into each category can help reduce the likelihood of experiencing a stroke.
Fried Foods
Fried foods such as French fries, fried chicken, and doughnuts contain unhealthy trans fats and excessive sodium. Studies have shown that consuming trans fats increases LDL (bad) cholesterol by 10% while decreasing HDL (good) cholesterol, making arteries more prone to blockage. The high sodium content in fried foods also contributes to hypertension, a major cause of strokes. A study published in the Journal of the American Heart Association found that people who frequently eat fried foods have a 28% higher risk of stroke compared to those who eat them less often.
