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Research Summaries

Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands.

Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.

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Total Stroke Ischemic Stroke Hemorrhagic Stroke Raw Fruits Raw Vegetables
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Recent Comments
Marky Yvanovich
The comparison being made in this study is somewhat flawed. It kind of boils down to a comparison of Apples and Orange Juice. On... Read More
Monday, 31 July 2017 08:53
Sean Carney
Marky, That is a really appreciated observation and comment. These type of interactions do add value. So, thanks for reading it an... Read More
Monday, 31 July 2017 09:57
Marky Yvanovich
I like Dr Greger's way of looking at processed foods: If nothing good has been taken away (fiber, etc.) and nothing bad has been ... Read More
Monday, 31 July 2017 10:08
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Research Summaries

Raw versus cooked vegetables and cancer risk.

Reduced cancer risk is associated with high intake of raw and cooked vegetables. This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject. Researchers discovered that high intake of raw and cooked vegetables diminished...
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Cooked Vegetables Raw Vegetables Breast Cancer Colorectal Cancer Lung Cancer
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