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Generous consumption of fruits and vegetables may contribute positively to the prevention of several chronic diseases, including stroke, hypertension, cancer, coronary heart disease, and type 2 diabetes.
A significant increase in the risk of stroke, dementia, and Alzheimer's disease is associated with high intake of artificially-sweetened beverages.
A decline in stroke risk is associated with increased intake of diets rich in fiber, especially fruit and vegetable fiber, in healthy adults.
Habitual consumption of fiber-rich foods may protect individuals from developing stroke for the first time.
Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.
Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.
Frequent exposure to passive smoke may increase an individual's chances of developing stroke.
High dietary intake of processed meats may elevate the risk of developing stroke in Swedish men.
Fruits and vegetables consumption and risk of stroke: a meta-analysis of prospective cohort studies.
A decline in the risk of stroke is associated with consistent consumption of fruits and vegetables.
Adequate consumption of fruits and vegetables may reduce an individual's chances of suffering from stroke.
Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.
