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Health effects associated with vegetable consumption: a Burden of Proof study

Filling our plates with vegetables may brighten our odds of preventing several chronic diseases, including stroke, esophageal cancer, ischemic heart disease, and type 2 diabetes risk.

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Stroke Mortality Attributable to Low Fruit Intake in China: A Joinpoint and Age-Period-Cohort Analysis

The likelihood of dying from stroke may be high among low consumers of fruits.

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Dietary sodium and risk of stroke in the Northern Manhattan study

Individuals on high salt diet may be prone to suffering a stroke attack.

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Salt intake, stroke, and cardiovascular disease: meta-analysis of prospective studies

Indulgence in salty foods may bump up the risk of stroke and cardiovascular disease in an individual.

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High dietary fiber intake prevents stroke at a population level

Stroke is less likely to occur among avid consumers of fiber-dense foods.

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Factors affecting the fruit and vegetable intake in Nepal and its association with history of self-reported major cardiovascular events

Individuals who consumed less than 3 servings of fruits and vegetables daily may be at risk of suffering from major cardiovascular events, such as stroke and heart attack.

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Protective effect of fruits and vegetables on development of stroke in men

Habitual consumption of fruits and vegetables may improve a man's odds of evading a stroke attack.

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Intakes of Vegetables and Fruits are Negatively Correlated with Risk of Stroke in Iran

Sticking to a high fruit and vegetable diet may help curtail the occurrence of stroke.

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Putting the glass down may keep the stroke away: Results from a prospective cohort study in rural China

Alcohol drinkers are highly liable to suffer from stroke.

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Frequency of citrus fruit intake is associated with the incidence of cardiovascular disease: the Jichi Medical School cohort study

Adding more citrus fruits to our diet may help halt the onset of cardiovascular diseases, including stroke and cerebral infarction.

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A case-control study on red meat consumption and risk of stroke among a group of Iranian adults

The odds of suffering from stroke are stacked against individuals on high red meat diet.

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Ultra-processed Food Intake and Risk of Cardiovascular Disease: Prospective Cohort Study (NutriNet-Santé)

Following a diet high in ultra-processed foods may increase an individual's susceptibility to stroke, cardiovascular ailments, and coronary heart disease.

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