Eur Heart J: Eat vegetables, fruits and dairy products regularly to prevent stroke! Nearly 420,000 people in nine European countries studied it.

How can !---- i eat prevent a stroke? Recently published EPIC studies of nearly 420,000 people show that regular consumption of fruits and vegetables, dietary fiber, dairy products is associated with a reduced risk of cerebral infarction, while eating eggs regularly increases the risk of cerebral hemorrhage.multivariate analysis, the results showed that maintaining daily consumption of s200 g vegetables and fruits, 10 g of dietary fiber, 200 g of milk, 100 g yogurt, 30 g cheese, will reduce the risk of cerebral infarction by 13%, 23%, 5%, 9%, 12%, respectively, while maintaining 20 g eggs per day is associated with a 25% increased risk of cerebral hemorrhage.as for red meat, eating 50 g per day was also observed to increase the risk of cerebral infarction, but decreased after considering other foods.the study analyzed data from 418,329 participants in nine European countries.4,281 people suffered fatal or non-fatal cerebral infarction and 1,430 suffered from cerebral hemorrhage during the 12.7 years of follow-up.for how chinese people eat to prevent cardiovascular disease, the recently released Chinese healthy lifestyle prevention cardiovascular metabolic disease guidelines for the general population give the following recommendations: cereal potato: daily intake of 250 to 400 g, coarse matching, often eat grains, beans, such as millet, corn, oats Red beans, green beans, beans, etc.; Vegetables and fruits: daily intake of 500 g, including daily intake of fresh vegetables 300 to 500 g, dark vegetables should account for half; Fruit juice instead; fish: weekly intake of 300 g (300 to 525 g), recommended cooking methods such as cooking, steaming, meat: daily intake of livestock and poultry 40 to 75 g, red meat (e.g. pigs, cattle, lamb) intake should not be appropriate Too much; eggs: eat 3 to 6 eggs per week, while not eating too much cholesterol per day; soy and nuts: 25 g of soy per day (equivalent to 125 g of tofu or 50 g of tofu); nuts appropriate: 50 to 70 per week. g; Milk and dairy products: drink liquid milk 150 to 300 g per day (common bagged milk 180 ml; boxed for 250 ml); Tea: moderate tea, monthly tea consumption of 50 to 250 g, green tea appropriate; sugary drinks: no or less sugary drinks; salt: daily intake of sodium salt 5 g (no more than a flat cap of beer bottles), less salt when cooking, less pickled food and yellow sauce, rotting milk, etc.; cooking oil: no more than 20 g (about 2 porcelain spoons) per day, more choice of rapeseed oil, corn oil, sunflower oil, soybean oil, flaxseed oil, tea oil and olive oil, etc., and exchange for use;