<p>Ischemic stroke is the most common kind of stroke, caused by an interruption of the blood flow to the brain. <br /><br />The research found people who consumed 50 grams of soy products a week reduced stroke risk. Those who ate between 50 to 300 grams of soy had a greater drop still, while those consuming 300 grams or more a week had the most health benefits. <br /><br />As stroke is a major public health problem worldwide, Colin Binns, professor at Curtin University of Technology (CUT), who led the research, said the study could have important international outcomes. <br /><br />“Stroke kills about five million people a year as well as causing considerable disability so these research findings will have long range health and financial consequences for individuals and governments,” he said. <br /><br />“This research shows that long-term consumption of soy products can dramatically reduce the risk of ischemic stroke, the most common type of stroke, accounting for 70 percent of all strokes that occur. <br /><br />“We found that soybean and soy milk had the biggest benefit on stroke reduction over <br />products like tofu, though consuming any one of these products will be beneficial.” <br /><br />The research was conducted in 2007-08 in southern China where there was a large, fairly homogenous population that had similar diets and lifestyles and a relatively high stroke rate.<br /><br />“Even though the study was carried out in southern China, we believe that eating soy <br />products will have the same effect on western diets,” Binns said. <br /><br />The study was published in Neuroepidemiology. <br /></p>
<p>Ischemic stroke is the most common kind of stroke, caused by an interruption of the blood flow to the brain. <br /><br />The research found people who consumed 50 grams of soy products a week reduced stroke risk. Those who ate between 50 to 300 grams of soy had a greater drop still, while those consuming 300 grams or more a week had the most health benefits. <br /><br />As stroke is a major public health problem worldwide, Colin Binns, professor at Curtin University of Technology (CUT), who led the research, said the study could have important international outcomes. <br /><br />“Stroke kills about five million people a year as well as causing considerable disability so these research findings will have long range health and financial consequences for individuals and governments,” he said. <br /><br />“This research shows that long-term consumption of soy products can dramatically reduce the risk of ischemic stroke, the most common type of stroke, accounting for 70 percent of all strokes that occur. <br /><br />“We found that soybean and soy milk had the biggest benefit on stroke reduction over <br />products like tofu, though consuming any one of these products will be beneficial.” <br /><br />The research was conducted in 2007-08 in southern China where there was a large, fairly homogenous population that had similar diets and lifestyles and a relatively high stroke rate.<br /><br />“Even though the study was carried out in southern China, we believe that eating soy <br />products will have the same effect on western diets,” Binns said. <br /><br />The study was published in Neuroepidemiology. <br /></p>