According to a study, led by Dr. Brett Kissela of the University of Cincinnati in Ohio, and his colleagues, stroke rates for adults aged between 20 - 54 years have increased from 12.9 percent in 1993 - 94 to 18.6 in 2005.
"The reasons for this trend could be a rise in risk factors such as diabetes, obesity and high cholesterol," study author Kissela, a professor of neurology at the University Of Cincinnati College Of Medicine in Ohio said in a written statement. "Regardless, the rising trend found in our study is of great concern for public health."
According to the director of stroke division at Lenox Hill Hospital, in New York City who spoke to CBS News about strokes in a younger age, "If patients start having their strokes younger, they will be left with many more years of having disability."
The Mayo clinic cited smoking cigarettes, heavy drinking, high blood pressure, diabetes and obese, as major risks leading to strokes among adults.
"This study adds to the evidence that a diet high in fruits and vegetables is associated with a lower risk of stroke," said study author Dr. Jouni Karppi, a researcher in the department of medicine and public health at the University of Eastern Finland in Kuopio. "The good news is that some of the possible contributing factors to these strokes can be modified with lifestyle changes, such as diet and exercise.
"However, given the increase in stroke among those younger than 55, younger adults should see a doctor regularly to monitor their overall health and risk for stroke and heart disease."
The study has also proved that consuming a moderate amount of chocolate can also reduce the risk of stroke.
"Interestingly, dark chocolate has previously been associated with heart health benefits, but about 90 percent of the chocolate intake in Sweden, including what was consumed during our study, is milk chocolate," Susanna C. Larsson, associate professor in the Division of Nutritional Epidemiology, National Institute of Environmental Medicine at the Karolinska Institute in Stockholm, Sweden also said in a press release.
"The beneficial effect of chocolate consumption on stroke may be related to the flavonoids in chocolate," she said. "Flavonoids appear to be protective against cardiovascular disease through antioxidant, anti-clotting and anti-inflammatory properties.
"It's also possible that flavonoids in chocolate may decrease blood concentrations of bad cholesterol and reduce blood pressure," she continued.
It's also been proved that tomatoes can also help protect against Strokes. A study proved that a person is likely to have 55 percent less risk of having stroke if he or she eats tomatoes. Tomatoes contain an antioxidant named lycopene, which helps in reducing the risk of strokes.
"The study proves that people should have a diet rich in fruits and vegetables (especially tomatoes), and avoid smoking in order to decrease the chance of having a stroke," Dr. Rafael Ortiz, director of the Center for Stroke and Neuro-Endovascular Surgery at Lenox Hill Hospital in New York City said in an email statement to CBSnews.com.
