Fruits and Vegetables reduce stroke risk

Study confirmed Fruits and Vegetables can reduce stroke risk by 25 percent.

Researchers from the University of London investigated 8 previous studies conducted in America, Europe and Japan involving more than 250,000 individuals. They found that people eating at least 5 servings of fruits and vegetables a day can reduce their risk of stroke by 25 percent compared to those eating only 3 servings daily. Eating between 3 and 5 servings of fruits and vegetables was found to lessen the risk by 11 percent. The result of this study was published in the Lancet journal on January 27, 2006.

Editor's Note - 5 Servings or more!

It has been known for some time that fruit and vegetable consumption helps prevent stroke and heart attack, however this latest research is the first large-scale study to quantify the benefits. Fruits and vegetables are loaded with antioxidants, fiber, folate and potassium and they are low in fat and calories. The author suggested that the benefits may be due to the potassium content in produce as it is known that potassium can lower blood pressure. By increasing fruit and vegetable consumption from 3 to 5 servings per day, you would increase your potassium intake by about 50 percent.