Study shows breakfast reduces stroke risk

Posted 11.01.2016 in Research

Study shows breakfast reduces stroke risk

A new Japanese study has shown that eating breakfast decreased the risk of stroke, and the more days a week the participants had breakfast, the lower their risk of stroke.


Researchers from Osaka University followed 82,000 healthy men and women aged 45 and older for up to 15 years. The volunteers were classified as having breakfast up to two times a week, three to four times a week,five to six, or seven times a week.

Results showed that eating breakfast decreased the risk of stroke, and the more days a week the participants had breakfast, the lower their risk of stroke. Those who ate breakfast the least had a 20 percent higher risk of stroke, especially a cerebral hemorrhage, when compared to those who ate breakfast the most.

A cerebral hemorrhage is when a blood vessel bursts inside the brain, causing bleeding into brain tissue.

Researchers theorize that skipping breakfast could lead to high blood pressure and high cholesterol — both risk factors for stroke.

The study was published in the journal Stroke

Read more about the importance of breakfast and join us for Breakfast Week later this month and take part in Mission Breakfast.