Risk of stroke may fall by 54 procent from normal soy consumptionFor the first time a scientific study shows that a high soy consumption can significantly reduce the risk of developing a stroke. The research carried out in Japan indicates a risk reduction of no less than 54%.
The WHO Monica study shows that the incidence of stroke vary from population to population of 3 to 23 per 100,000 inhabitants per year. Like the risk of heart disease a healthy lifestyle can also significantly reduce risk of strokes. A healthy diet and exercise are two important parameters. Stop smoking and limiting alcohol are also important.
Further research must confirm these findings. The researchers found the results already promising: "These findings suggest that a diet that contains a lot of soy products may offer protection against strokes." In Belgium, a few hundred people suffer a brain haemorrhage, the effect of which can be very serious.
Sources: Okamoto K, Horisawa R. Soy products and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan. Eur J Cardiovasc Prev Rehabil 2006;13:284-7.
Ingall T, Asplund K, Mahonen M, Bonita R. A Multinational Comparison of Subarachnoid Hemorrhage Epidemiology in the WHO MONICA Stroke Study. Stroke 2000;31:1054-61