People who eat a higher amount of fibre-rich foods may have a decreased risk of suffering a stroke for the first time, a new study suggests.

Fibre is important because it helps the body's digestive system to work properly, for example, it helps prevent constipation. It is obtained from plant-based foods, however dietary fibre refers to the part of the plant that the body does not absorb.

Good sources of fibre include wholegrain and wholemeal breads and cereals, wholemeal pasta, brown rice, apples and pears.

Previous research has suggested that dietary fibre may reduce risk factors commonly associated with stroke, such as high blood pressure and high levels of ‘bad' cholesterol. UK scientists decided to investigate this further.

They analysed the results of eight studies on stroke that had been published between 1990 and 2012. They found that every seven-gram increase in daily fibre intake was linked to a 7% reduced risk of suffering a stroke for the first time.

The scientists pointed out that two servings of fruit and vegetables and one serving of wholewheat pasta provides around seven grams of fibre.

However, they also emphasised that many people do not consume enough fibre on a daily basis.

"Most people do not get the recommended level of fibre, and increasing fibre may contribute to lower risk for strokes. We must educate consumers on the continued importance of increasing fibre intake and help them learn how to increase fibre in their diet," commented the study's lead author, Dr Diane Threapleton, of the University of Leeds.

She added that a bigger intake of fibre-rich foods is ‘important for everyone, especially those with stroke risk factors like being overweight, smoking and having high blood pressure'.

Details of these findings are published in the journal, Stroke.