Unmasking the Reality: Stroke Does Not Discriminate by Age

According to the United States Centers for Disease Control and Prevention (CDC), “Stroke risk increases with age, but strokes can – and do – occur at any age.”

So, what exactly is a stroke, and why does it affect people of all ages? A stroke happens when the blood supply to part of the brain is suddenly interrupted or reduced, depriving brain tissue of oxygen and nutrients. Within minutes, brain cells start dying. There are two main types of strokes: ischemic and hemorrhagic. About 87% of strokes are ischemic, where a blood clot blocks or narrows an artery leading to the brain. This can happen because a clot forms at the blockage site or travels from another part of the body to the brain. The other type, a hemorrhagic stroke, occurs when a blood vessel in the brain bursts, causing bleeding in or around the brain, which can compress brain tissue and cause significant damage.

Understanding what causes these blockages is key to prevention. Risk factors for blood clots that lead to ischemic strokes include high blood pressure, smoking, diabetes, high cholesterol, obesity, and a sedentary lifestyle. Diets high in fats from animal-people products and processed foods contribute to high cholesterol and atherosclerosis, where fatty deposits build up in arteries, increasing the likelihood of clot formation. The buildup of fatty deposits, or plaques, on the inner walls of arteries can start in childhood and progress over time.

A recent study by the Harvard T.H. Chan School of Public Health in the United States reveals that diets rich in healthy, natural foods, like leafy greens, whole grains, and beans, and low in refined grains, potatoes, and added sugars can reduce the risk of stroke by up to 10%, as compared to less healthy diets. Published in the journal Neurology, the investigation analyzed over 25 years of data from more than 209,000 participants in various health studies. Lead author Dr. Megu Baden emphasizes that future nutrition policies should focus on food quality to lower stroke risk.

Maintaining a healthy lifestyle plays a crucial role in preventing strokes, with key factors including quitting smoking and regular exercise. Smoking significantly increases stroke risk by damaging blood vessels, raising blood pressure, and reducing oxygen in the blood.