More Fruits and Vegetables Reduce Stroke Risk
The more fruits and vegetables you eat, the lower your risk for stroke. That’s what researchers found when they analyzed the results of 20 different studies from around the world, involving more than 760,000 people. The risk of stroke dropped by 32 percent for every 200 grams of fruit eaten per day (equivalent to about one large apple) and by 11 percent for every 200 grams per day of vegetables (a supermarket bag of raw spinach contains 255 grams). Apples, leafy veggies such as spinach and kale, citrus fruits, pears, berries, root vegetables, onions, leeks, and garlic were all specifically found to cut stroke risk.
Source: Stroke, published online May 8, 2014