By Julia Musto

Copyright independent

Diet plays a crucial role in preventing strokes, with experts stating that approximately 80% of strokes are preventable through dietary improvements.

Nearly 800,000 Americans suffer a stroke annually, with high blood pressure identified as a leading cause, alongside other risk factors such as genetics, age, and lifestyle choices.

Consuming heart-healthy foods and avoiding meals high in saturated fat, salt, or sugar is critical for reducing stroke risk.

Specific dietary recommendations include eating two cups of non-fat plain or Greek yogurt weekly, which provides calcium, potassium, and probiotics beneficial for blood pressure and gut health.

Regularly incorporating lean fish like salmon or tuna, or taking fish oil supplements, can lower blood pressure and cholesterol, while a daily serving of beans can reduce stroke risk by 20% due to their fiber and folate content.