Fruit and Vegetable Consumption Decrease Risk of Stroke

Did you know “stroke is the fourth leading cause of death in the United States and a leading cause of disability? According to the U.S. Centers for Disease Control and Prevention, American adults eat on average only 1.1 fruits and 1.6 vegetables a day – less than half of the daily recommended intake” (ABC News).

You may want to reconsider your fruit and vegetable intake because, according to research, fruit every day may decrease the risk of stroke by almost one third.

This research was a recent review of 20 studies examining a total of 16,981 strokes among 760,629 participants (Reuters). It showed that participants who ate the most amounts of fruits and vegetables reduced their chance of stroke by 21% and the more fruits and vegetables a person consumed, the more the risk decreased (32% decrease for every 200 g of fruit, 11% decrease for every 200 g of vegetables).
‘“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,” study author Dr. Yan Qu of Qingdao Municipal Hospital in China said in a statement. In particular, Yan told ABC News, “citrus fruits, leafy vegetables, apples and pears” seem to be linked to a lower risk of stroke’ (ABC News).
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So spend a little more time in the produce aisle next time you go grocery shopping – it could save your life!
To read more about this study, visit ABC News and Reuters Health.
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