3 Spices Linked to China’s High Stroke Rate—Widely Used in Asian Cooking

Experts believe that excessive consumption of three common spices contributes to China accounting for 40% of all stroke cases worldwide.

 

 

According to the World Health Organization (WHO), every six seconds, one person dies from a stroke, and another is permanently disabled due to a stroke. In China alone, there are approximately 5.51 million stroke patients, with 250,000 new cases each year. This accounts for 40% of the world’s total stroke cases, meaning that every 12 seconds, one person in China suffers a stroke, and another dies from it. Both the stroke incidence and mortality rates in China are the highest in the world.

A study published in The Lancet investigated causes of death across 34 provinces in China from 1990 to 2017. Surprisingly, the leading cause of death was not cancer, as many assume, but stroke.

The risk of stroke is closely linked to daily dietary habits. Overconsumption of certain everyday spices can increase stroke risk. Alarmingly, these spices are also highly popular in Vietnamese and other Asian cuisines, used in nearly every dish.

1. Cooking Oil

Cooking oil is a staple in every kitchen, enhancing the flavor and appearance of food. However, it’s important to note that 1 gram of fat provides 9,000 kcal of energy. Excessive fat intake can lead to high blood lipid levels, placing a heavy burden on the cardiovascular system.

This doesn’t mean you should completely avoid oil, but rather consume it in moderation. The recommended daily intake of cooking oil should be limited to 25g per day.

2. Sugar

The sweetness of sugar is highly addictive, making it one of the most widely used seasonings.

Eating sweets triggers the brain to release dopamine, creating a sense of happiness. However, excessive sugar intake over time raises blood sugar, blood lipids, and blood pressure, increasing the risk of obesity. Obesity is directly linked to various health issues, including cardiovascular and cerebrovascular diseases, both of which are leading causes of stroke.

To protect your health, it’s essential to limit sugar intake when seasoning food.

3. Sodium-Rich Seasonings (Salty Flavors)

In addition to regular table salt, many sodium-rich seasonings—such as soy sauce and fish sauce—can significantly increase sodium intake, posing a serious risk to cardiovascular health.

Excess sodium raises the permeability of cell membranes to sodium ions. When sodium ions enter blood vessel walls, they increase water retention within cells, causing blood vessels to constrict and raising blood pressure, a key risk factor for stroke.

The WHO recommends limiting salt intake to under 5g per day, equivalent to 2.3g of sodium. If you already add salt to your dishes, reduce or eliminate soy sauce, fish sauce, and other sodium-rich condiments to maintain a healthier diet.

Conclusion

While these three seasonings—cooking oil, sugar, and sodium-rich condiments—are essential in Asian cooking, excessive consumption can significantly increase the risk of stroke. Moderation is key to maintaining heart and brain health.