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.
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