Stroke Risk Reduced By Soy  Soy |
According to a new study, consumption of soy products for a long period of time can help in reducing the risk of developing stroke. Ischemic stroke is the most common kind of stroke, caused by an interruption of the blood flow to the brain.
The research found people who consumed 50 grams of soy products a week reduced stroke risk. Those who ate between 50 to 300 grams of soy had a greater drop still, while those consuming 300 grams or more a week had the most health benefits.
According to Colin Binns, professor at Curtin University of Technology (CUT), who led the research, said the study could have important international outcomes as stroke is one among the most common world wide problems.
"Stroke kills about five million people a year as well as causing considerable disability so these research findings will have long range health and financial consequences for individuals and governments," he said.
"This research shows that long-term consumption of soy products can dramatically reduce the risk of ischemic stroke, the most common type of stroke, accounting for 70% of all strokes that occur. We found that soybean and soy milk had the biggest benefit on stroke reduction over products like tofu, though consuming any one of these products will be beneficial."
The study was published in Neuroepidemiology.
