According to a recent study published in the Stroke Journal, a sustainable diet lowers the risk of bleeding and blood clots in the brain.
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For the study, the team examined the dietary pattern of 57,053 adults aged 50 to 64. Participants were asked questions about their eating habits and lifestyles during the research.
The study confirmed that if people follow a sustainable diet, the risk of bleeding and blood clots in the brain will be reduced. A sustainable diet benefits not only your health but also the climate, study authors concluded.
Healthy and sustainable diet recommendations:
Plant-rich foods
Vegetables and fruits
Legumes and fish
Whole grains
Vegetable oils and low-fat dairy products
Consume less meat
Avoid sweet, salty and fatty foods
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