Fruits & Vegetables and Stroke Risk
A study published in The Lancet (Vol. 367, Issue 9507, 28 January 2006) reviewed data from eight large studies to determine how fruit and vegetable intake influences stroke risk. The combined analysis included more than 250,000 people from the United States, Japan, and several European countries.
The findings were striking:
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Individuals who ate five or more servings of fruits and vegetables per day had a 26% lower risk of stroke compared to those eating three or fewer servings.
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For the purposes of the study, one serving was defined as 2.7 ounces of vegetables or 2.8 ounces of fruit.
Fruits and vegetables are rich in vitamin C, beta-carotene, potassium, fiber, and antioxidant compounds such as bioflavonoids. The researchers suggested that potassium may be especially important, as higher potassium intake is known to help lower blood pressure—a major risk factor for stroke.
A study appearing inlooked at eight other studies and the impact eating fruits and vegetables had on the likelihood of stroke. The study analyzed research involving over 250,000 people from the US, Japan and Europe. It found that people who ate five or more servings of fruit and vegetables per day had a 26% reduction in risk for having a stroke when compared to people who ate three or fewer servings. A serving is defined in the study as 2.7 ounces for vegetables and 2.8 ounces for fruit. Fruit and vegetables are rich in nutrients like vitamin C, beta carotene, potassium and fiber. Plants are rich in antioxidants like bioflavonoids. The researchers suspect that potassium is an important factor in preventing stroke because it helps to lower blood pressure.
