Food & Function: Nuts May Accelerate Blood Vessel Recovery After Stroke

Among people who have experienced a stroke, higher nut consumption was associated with increased levels of vascular endothelial growth factor (VEGF), a protein that stimulates the formation of new blood vessels. This finding may point to a potential mechanism involved in brain recovery following injury. The study was published in the journal Food & Function.

Researchers from Monash University analyzed data from 1,771 volunteers, whose average age was 61. Participants reported their dietary habits and completed a series of tests assessing memory, information-processing speed, and logical reasoning. The researchers also measured brain and hippocampal volume using MRI and analyzed blood levels of proteins associated with nervous system and vascular health.

Among the 1,742 participants who had not previously experienced a stroke, higher nut consumption was associated with better overall cognitive performance. The association was particularly pronounced among people whose diets were of lower quality and who engaged in little physical activity. Meanwhile, among physically active participants, greater nut consumption was associated with a larger overall brain volume.

“Among participants who had already experienced a stroke, the amount of nuts in the diet was not directly associated with memory or thinking abilities, but it was correlated with higher levels of VEGF. This protein plays a role in the formation of new blood vessels and could potentially contribute to the repair of damaged tissue,” the researchers explained.

The researchers suggest that nuts may support brain health because they contain beneficial fats, vitamins, and minerals. However, the study does not prove that eating nuts directly improves cognitive function or prevents stroke in general.

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