Eating Fruits and Veggies May Lower Your Stroke Risk

eating fruits and vegetables

Regularly eating fruits and vegetables may reduce your stroke risk, according to a new review of worldwide research.

Stroke risk declined by 32 percent for every 200 grams of fruit consumed each day, and by 11 percent for every 200 grams of daily vegetables, according to the findings published in the journal Stroke.

“Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population,” senior study author Dr. Yan Qu, director of the intensive care unit at Qingdao Municipal Hospital in China, said in a news release provided by the American Heart Association.

“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,” Qu added.

Stroke is the fourth leading cause of death in the United States and a major cause of disability. In China, stroke is the leading cause of death.

Boosting people’s consumption of fruits and vegetables up to 600 grams a day could cut the rate of ischemic stroke (caused by a blood clot) by 19 percent worldwide, according to the World Health Organization.

Click here to read more.

SOURCE: WebMD News from HealthDay
Robert Preidt

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