Fruits and Veggies Lower Stroke Risk by 32%

Eating 200 g of fruits and vegetables each day may reduce your stroke risk, according to a global meta-analysis of 20 studies published over the last 19 years.

After reviewing data of 760,629 individuals who had a combined 16,981 strokes, researchers noted a 32% reduction in stroke risk with 200 g of daily fruit consumption and 11% decrease with every 200 g of daily vegetable intake.
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“In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements,” said senior study author, Yan Qu, MD.

Furthermore, high fruit and vegetable consumption can lower blood pressure, improve microvascular function, and have a positive impact on body mass index, waist circumference, cholesterol, inflammation, and oxidative stress.

In this analysis, researchers found no significant difference in the effect on age.

–Pooja Shah

Reference:

American Heart Association. Eating more fruits, vegetables may cut stroke risk worldwide [press release]. 2014 May 8.

Hu D, Huang J, Wang Y, et al. Fruits and vegetables consumption and risk of stroke. Stroke. 2014 May 8 [epub ahead of print]. http://stroke.ahajournals.org/content/early/2014/05/08/STROKEAHA.114.004836.full.pdf+html. Accessed May 12, 2014.