Yale Doctor Touts Anti-Inflammatory Diet to Reduce Stroke Risk

Research shows adopting an anti-inflammatory diet can potentially minimize the risk of stroke.

Published on Feb. 6, 2026

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Dr. Nate Wood, a Yale medicine internist with board certifications in culinary, obesity, and lifestyle medicine, discussed on Good Morning Connecticut how an anti-inflammatory diet can potentially minimize stroke risk. The anti-inflammatory diet emphasizes whole, unprocessed foods and has been shown in research to provide health benefits.

Why it matters

Stroke is a leading cause of death and disability in the United States, so any dietary changes that can help reduce stroke risk are significant. The anti-inflammatory diet focuses on reducing inflammation, which is a key contributor to many chronic health conditions including stroke.

The details

The anti-inflammatory diet emphasizes whole, unprocessed foods like fruits, vegetables, whole grains, lean proteins, and healthy fats. It avoids or limits processed foods, red meat, and added sugars and salts. Dr. Wood explained that by reducing inflammation through diet, the risk of stroke and other cardiovascular events can potentially be minimized.

  • The segment aired on Good Morning Connecticut at 9 a.m. on February 6, 2026.

The players

Dr. Nate Wood

A Yale medicine internist with board certifications in culinary, obesity, and lifestyle medicine, and an assistant professor at Yale School of Medicine.

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What they’re saying

“We first turn to today's Health Headlines, where we're talking about a diet that research shows can potentially minimize stroke risk. And the benefits of making the anti-inflammatory diet part of your life.”

— Anchor (Good Morning Connecticut)

The takeaway

Adopting an anti-inflammatory diet focused on whole, unprocessed foods can be an effective way for people to potentially reduce their risk of stroke and other cardiovascular issues. This dietary approach is an important tool in the fight against a leading cause of death and disability.