Sustainable diet cause fewer blood clots in the brain, study finds

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Scientists from Aarhus University found that the risk of bleeding or blood clots in the brain is lower if your diet is sustainable.

There should be more vegetables and less meat on the plate in front of us. The study found that a sustainable diet not only benefits the climate but also benefits your health.

In the study, the researchers used data from the Danish Diet, Cancer, and Health population study.

A total of 57,053 adults aged 50 to 64 took part in the study in the early 1990s and answered questions about their eating habits and lifestyles.

In the following years, researchers have been able to use the Danish registers to identify participants who developed bleeding and blood clots in the brain.

They found that if adult men or women follow a sustainable diet and the Nordic recommendations for dietary fiber intake, then we see a lower risk of bleeding or blood clots in the brain.

A previous study from the UK found that vegetarians had a higher risk of brain hemorrhages compared with those who ate meat. These findings received a lot of publicity.

The team says a vegetarian diet is very similar to a sustainable diet, and since people need to eat more sustainably in the future, it was a rather worrying result.

The current results show that it is safe to eat a sustainable diet.

The team says the food people eat has a crucial influence on their health, but also affects the climate and the environment. People need to eat more sustainably, but of course, it’s important that they also have a healthy diet.

According to the team, the study should be followed up in the context of Danish dietary habits, which contain an increased amount of new sustainable foods such as oat milk and plant-based meat alternatives, as well as studies that examine more specifically how Danes can become better at complying with climate-friendly dietary advice.

If you care about brain health, please read studies about common food that could increase your dementia risk, and this common food oil in the U.S. can change genes in the brain.

For more information about brain health, please see recent studies about the cause of Alzheimer’s disease in the human brain, and results showing this common food may reduce vascular disease in the brain.

The research was published in the journal Stroke and conducted by Christina Dahm et al.

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