Tuesday, June 18

Boost Your Brain Health: Four Foods That Could Lower Your Stroke Risk

Incorporating certain foods into your diet can significantly reduce your risk of stroke, according to experts at Geisinger. Highlighting the importance of nutrition in maintaining cardiovascular health, a recent article by Geisinger identifies four key foods that can aid in stroke prevention.

Leafy greens like spinach and kale are rich in vitamins and minerals that support brain function. Fatty fish, such as salmon and mackerel, provide omega-3 fatty acids which have anti-inflammatory properties. Nuts and seeds, especially those high in vitamin E, contribute to improved cognitive health. Lastly, berries are packed with antioxidants that protect the brain from oxidative stress.

Adopting a diet rich in these foods can enhance overall brain health and reduce the risk of stroke, making them essential additions to your daily nutrition plan. For more detailed insights, visit the original Geisinger article.