As families across Mzansi prepare for another busy week of work, school, and shared meals, the small choices we make at the family table can quietly add up to big health benefits. With the rush of exam season, weekend braais, and end-of-year festivities quickly filling diaries, Lucky Star is calling on households to make smarter food choices, particularly in light of World Stroke Day on 29 October.
Every year, thousands of South Africans experience a stroke, a life-threatening medical emergency that can strike without warning while changing lives in an instant. As the second most common cause of death in the country after HIV/AIDS, an estimated 75,000 people fall victim annually, with more than half of these occurring in rural areas1.
“Food choices matter for families, and oily fish rich in Omega-3s can support heart and brain health as part of a balanced diet2,” says Busisiwe Mkhize, Brand Manager at Lucky Star. “By simply swapping out red or processed meats for oily fish alternatives such as pilchards, sardines, or mackerel two or three times per week, families can take a proactive step toward better health.”
Stroke prevention isn’t just focused on medical awareness, but also about creating consistent, sustainable habits that are accessible to all. Oily fish are already a familiar favourite among many South African dishes, from pilchard curry and fish cakes to chakalaka bakes and pap stews. Incorporating these nutrient-rich options into regular weekly meals can make a measurable difference over time, without placing added strain on budgets.
“Pairing awareness of strokes with actions to lower risk is essential,” explains Dr Pamela Naidoo, CEO of the Heart and Stroke Foundation South Africa. “Knowing the FAST signs, including Face drooping, Arm weakness, Speech difficulty, and Time to call emergency services, can save lives.”
Lucky Star’s message this World Stroke Day is simple: Prevention starts at home, one plate at a time. The brand encourages South Africans to embrace small, consistent changes that support long-term wellbeing, from recognising the warning signs of stroke to rethinking what goes on the family dinner plate.
“Every minute counts when it comes to a stroke, and every meal counts for better heart and brain health. By making conscious, heart-healthy choices today, we can help protect the people we love for years to come,” concludes Mkhize.
