The risk of suffering a certain type of stroke could be diminished through diet, one of the largest studies of its kind has suggested. Scientists observed how food is related to ischaemic and haemorrhagic strokes. For the study, published in the European Heart Journal, scientists observed over 400,000 people. They found that eating more eggs could be linked to a higher risk of suffering a haemorrhagic stroke. The most important finding was that higher consumption of both dietary fibre and fruits and vegetables was strongly associated with lower risks of ischaemic stroke.