According to new research released in the American Heart Association journal Stroke, eating more fiber may decrease the risk of first-time stroke.  The report indicated that every seven-gram increase in total dietary fiber was associated with a seven per cent lower risk of first-time stroke.

Previous research has shown that dietary fiber may help reduce risk factors for stroke, including high blood pressure and high blood levels of low-density lipoprotein (LDL) or "bad" cholesterol.  One serving of whole wheat pasta and two servings of fruits or vegetables, provide about seven grams of fiber according to researchers.

The American Heart Association recommends daily fiber intake of at least 25 grams per day.  Six to eight servings of grains and eight to ten servings of fruit and vegetables can provide that amount.

The report from the American Heart Association states that stroke is the fourth leading cause of death, killing more than 137,000 people annually.  Among survivors, heart disease and stroke are the leading causes of disability.  In addition to following a nutritious diet the American Heart Association recommends being physically active and avoiding alcohol to help prevent stroke and heart disease.