6 foods that may cut stroke and heart attack risk

By Afiur
November 03, 2025

Extra‑virgin olive oil

Rich in monounsaturated fat and polyphenols; higher olive oil intake is associated with reduced stroke risk.Image Source: iStock

Fatty fish (salmon, mackerel, sardines)

Provides marine omega‑3s and replaces red/processed meat; higher fish intake is associated with lower ischemic stroke risk.Image Source: iStock

Berries (blueberries, strawberries)

High in anthocyanins and other polyphenols that support vascular function and blood pressure control; easy daily add‑on to breakfast or snacks.​Image Source: iStock

Leafy greens (spinach, amaranth, kale)

Potassium, folate, and dietary nitrates support healthy blood pressure and endothelial nitric oxide; include a leafy serving most days.​Image Source: iStock

Whole grains (oats, brown rice, millets)

Fiber improves LDL‑cholesterol, post‑meal glycemia, and weight control; swap refined grains for intact or minimally processed whole grains.​Image Source: iStock

Nuts (walnuts, almonds, pistachios)

Deliver unsaturated fats, fiber, and phytochemicals; small daily portions can improve lipids when replacing refined snacks and sweets. (Disclaimer: Not professional medical advice.)Image Source: iStoc

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