Dietary Fiber Intake and Risk of Stroke

Prospective studies show that a high intake of plant-derived foods, including fruits, vegetables, whole grains, and nuts, is associated with reduced risk of stroke. Among the many compounds present in these foods, dietary fiber may be an important mediator of the beneficial effects. Meta-analyses of prospective studies have reported an inverse association between intake of dietary fiber and risk of stroke. Findings from meta-analyses of randomized controlled trials show that fiber supplementation has a weak to modest beneficial effect on blood pressure as well as on total and low-density lipoprotein cholesterol concentrations. Epidemiological data also indicate that intake of fiber-rich foods may reduce systemic inflammation, postprandial glycemic response, and the probability of developing insulin resistance. While it remains unclear whether dietary fiber per se has a protective effect, compelling evidence indicates that increased intake of fiber-rich foods likely plays an important role in the prevention of stroke.