Tomatoes Can Lower Stroke Risk – Study

Eating tomatoes can dramatically reduce the risk of having a stroke, according to a new study out Monday that provided more support for diets rich in fruits and vegetables.

The key factor appears to be the powerful antioxident lycopene, according to the Finnish study published in the Neurology journal.

The research -- based on data from more than 1,000 middle-aged men, followed for an average of 12 years -- indicates that people with the highest levels of lycopene in their blood have a 55 percent lower chance of suffering a stroke.

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Climbing as post-stroke therapy

The grips and footholds of climbing can help patients recover more quickly from a stroke in which one side of the body has suffered paralysis.

Therapy based on climbing may also help multiple sclerosis sufferers retain control over their muscles, as climbing demands coordination of movement and concentration, Ute Repschlaeger of the association of German physiotherapists says.

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Diet soda tied to heart attack, stroke risks: study

 Diet soda may benefit the waistline, but a new study suggests that people who drink it every day have a heightened risk of heart attack and stroke.

The study, which followed almost 2,600 older adults for a decade, found that those who drank diet soda every day were 44 percent more likely than non-drinkers to suffer a heart attack or stroke.

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Magnesium-rich diet tied to lower stroke risk

A fresh look at past research concludes that people who eat lots of greens and other foods rich in magnesium have fewer strokes -- a finding that supports current diet guidelines.

But because the research focused on magnesium in food, the authors stopped short of recommending that people take a daily magnesium supplement. It's possible that another aspect of the food is responsible for the finding.

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Can eating fish lower the risk of strokes?

People who eat fish a few times each week are slightly less likely to suffer a stroke than those who only eat a little or none at all, according to an international analysis.

The omega-3 fatty acids in fish may lower stroke risk through their positive effects on blood pressure and cholesterol, wrote Susanna Larsson and Nicola Orsini of Sweden's Karolinska Institute in the journal Stroke.

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