FRUIT AND VEGETABLE CONSUMPTION CUTS RISK OF STROKE

May 09, 2014

By Jane Brown

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When it comes to strokes, it seems two apples a day keep the doctor away.  A new review of 20 studies suggests that eating 200 grams of fruit a day — the equivalent of two small apples — can cut your stroke risk by almost a third.  The study also suggests that your stroke risk drops 11 per cent with every 200 grams of vegetables consumed daily.  Dr. Yan Qu of the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, led the analysis.  The findings held up even when the researchers accounted for other factors like smoking, alcohol, high blood pressure, physical activity and body mass index.

Several studies have looked at the influence of diet on stroke risk.  Some have tied eating lots of fruits and vegetables to lowered risk.  Others have found no link at all.  Stroke remains the fourth leading cause of death in the U.S., according to the Centers for Disease Control and Prevention.

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