In a recently published study, researchers from Taiwan concluded that eating a vegetarian diet rich in nuts, soy, and vegetables may lower a person’s risk of having a stroke.

The study, which appears in Neurology, the medical journal of the American Academy of Neurology, investigated the link between a person’s diet and the occurrence of two different types of stroke.

These were hemorrhagic stroke, in which blood from an artery bleeds into the brain, and ischemic stroke, which results from a blocked blood vessel.

In the United States, about 795,000 people experience a new or recurrent stroke each year, and it is the second leading cause of death globally.

A stroke can result in disabilities, and affected individuals are more likely to develop dementia in the future.

The American Heart Association (AHA) estimate that by 2030, almost 4% of adults in the U.S. will have had a stroke.

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