People who eat diets with a lot of healthy plant-based foods have a lower risk of stroke than those who eat a lower-quality diet. That information is from a study by researchers at the Harvard School of Public Health.

They say healthy plant-based foods include leafy greens, whole grains and beans. And less-healthy options include refined grains, potatoes and added sugars. The researchers found going for the healthier options may lower your overall risk of stroke by 10%.

Prior studies suggest that plant-based diets may lower your risk of diabetes, cardiovascular disease and other diseases, but few studies have tackled the link to stroke.

The researchers found a diet high in healthy plant-based foods modestly reduced chances of ischemic stroke. However, they found no reduced risk with hemorrhagic stroke. They recommend people take into consideration the quality of plant-based foods they consume.

The study was published in the journal, Neurology.

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