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Higher Fiber Intake Tied to Lower Risk of First Stroke

But analysis finds there is insufficient data to identify stroke association with specific dietary fiber sources

Higher Fiber Intake Tied to Lower Risk of First Stroke

THURSDAY, March 28 (HealthDay News) -- Higher fiber intake is associated with a lower risk of first stroke, according to a meta-analysis published online March 28 in Stroke.

Diane E. Threapleton, from University of Leeds in the United Kingdom, and colleagues conducted a review of the literature to identify healthy participant studies reporting fiber intake and incidence of first hemorrhagic or ischemic stroke published between 1990 and 2012.

The researchers found that, based on eight studies, total dietary fiber intake was inversely associated with risk of hemorrhagic plus ischemic stroke (relative risk [RR] per 7 g/day, 0.93; 95 percent confidence interval [CI], 0.88 to 0.98; I² = 59 percent), although there was some heterogeneity between the studies. There was no reduction of stroke risk noted for soluble fiber intake (RR per 4 g/day, 0.94; 95 percent CI, 0.88 to 1.01; I² = 21 percent), with low heterogeneity between studies. Few studies were identified that assessed the relationship between stroke risk and insoluble fiber or fiber from cereals, fruit, or vegetables.

"Greater dietary fiber intake is significantly associated with lower risk of first stroke," the authors write.

Kellogg Marketing and Sales Company (UK) Ltd sponsored the main author studentship.

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