Fiber-rich diets may lower the risk of stroke
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- Reviewed by Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
People whose diets include plenty of fiber may be less likely to have a stroke than those who eat little fiber, according to a study published online April 29, 2025, by Stroke.
The study included 39,010 people (including 1,453 who survived a stroke) who took part in nationwide nutrition surveys between 1999 and 2018. Researchers categorized them by how much fiber they ate daily: low (about 11 grams or less), medium (about 11 to 18 grams) and high (about 18 grams or more). Compared with people in the low-fiber group, those in the high-fiber group had 29% lower odds of a stroke. Higher fiber intakes were also linked to a lower risk of death from all causes and increased survival after a stroke. The observed benefits may stem from fiber’s ability to dampen inflammation, lower cholesterol, and improve insulin sensitivity. Good sources of fiber include whole grains, beans, nuts, vegetables, and fruits; for more detail, see “How a fiber-rich diet promotes heart health” in the August 2022 Heart Letter.
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About the Author
Julie Corliss, Executive Editor, Harvard Heart Letter
About the Reviewer
Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
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