Studies have shown that a high-sodium diet is associated with an increased risk of stroke, while an increased intake of potassium and fish reduces the risk of stroke. People who ate fish five or more times a week had a 31% lower risk of stroke compared to those who rarely ate fish.
In addition, fruit intake of 400g/d reduced the incidence of stroke, with apples, pears, citrus and vegetables having a protective effect against stroke. Daily consumption of fresh fruit significantly reduced the risk of ischaemic stroke by 25% and the risk of haemorrhagic stroke by 36% compared with those who did not consume fresh fruit.
In summary, dietary variety should be diversified with more practical fruits and vegetables and a low salt and low fat diet.