Written by Jessica Patella, ND. In this review study, greater intakes of fiber were associated with a reduced risk of stroke. Furthermore, an increase of 7 grams per day of dietary fiber was associated with a 7% reduction in stroke.
A stroke is the second most common cause of death worldwide and is a leading cause of disability (1,2). Dietary fiber is associated with improving risk factors associated with strokes, such as high blood pressure and high cholesterol levels (3). The first meta-analysis (multiple study review) has found that greater dietary fiber consumption is associated with a lower risk of first stroke (4).
The multiple study review included eight different research studies (4). Four of the studies evaluated soluble fiber intake and the risk of stroke. The results showed that for each 4 gram per day increase in soluble fiber, the risk of stroke was reduced by 6% (RR 0.94, 95%CI 0.88-1.01) (4).
Three of the studies reported stroke risk in relation to cereal fiber intake (breads, crackers, grains and pasta). When the participants who consumed the highest amounts of cereal fiber (5.7 grams per day) were compared to the participants who consumed the lowest amounts of cereal fiber (1.4 grams per day), a reduction in the total number of strokes was observed (Relative Risk 0.66, 95% CI 0.52-0.83), as well as a reduction in hemorrhagic strokes (Relative Risk 0.51, 95% CI 0.33-0.78). Hemorrhagic strokes are from bleeding in the brain, often due to an aneurysm (4).
When comparing stroke risk to insoluble fiber intake and intake of fiber from fruits and vegetables, there were no significant results observed (4).
The results of all the studies combined found greater intakes of fiber were associated with a reduced risk of first stroke (4). An increase of 7 grams per day of dietary fiber was associated with a 7% reduction in stroke (4).
The average intake of fiber in the United States is about 13 grams per day in women and 17 grams per day in men (5). Increasing dietary fiber by the 7 grams per day would bring intake levels close to the current recommended levels of 21-25 grams per day for women and 30 -38 grams per day for men (4,5). In conclusion, dietary fiber can protect against first stroke (4). Current guidelines of fiber intakes were supported by the study as optimal levels to decrease the risk of first stroke (4). It is important to note that higher levels of fiber consumption are also associated with healthier behaviors, such as lower smoking rates and increased physical activity, which may also play a role in the risk reduction of strokes (4).
Source: Threapleton, Diane E., et al. “Dietary Fiber Intake and Risk of First Stroke.” Stroke 44.5 (2013): 1360-1368.
© 2013 American Heart Association, Inc.
Posted May 6, 2013.
Jessica Patella, ND, is a naturopathic physician specializing in nutrition and homeopathic medicine and offers a holistic approach to health. She earned her ND from Southwest College of Naturopathic Medicine in Tempe, AZ, and is a member of the North Carolina Association of Naturopathic Physicians. Visit her website at www.awarenesswellness.com.
References:
- WHO. World Health Organization: The 10 leading causes of death by broad income group (2008).
He FJ, et al. Fruit and vegetable consumption and stroke: meta-analysis of cohort studies. Lancet. 2006;367:320–326. - Brown L, et al. Cholesterol-lowering effects of dietary fiber: a meta-analysis. Am J Clin Nutr. 1999;69:30–42.
- Threapleton DE, et al. Dietary Fiber Intake and Risk of First Stroke: A Systematic Review and Meta-Analysis. Stroke. 2013 DOI: 10.1161/STROKEAHA.111.000151.
- Food and Nutrition Board. Chapter 7 dietary, functional, and total fiber. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (macronutrients). Washington, DC: The National Academies Press; 2005.
