A decline in the risk of stroke is associated with consistent consumption of fruits and vegetables.
This study examined fruit and vegetable consumption in relation to stroke risk by meta-analysis. Researchers reviewed and analyzed nutritional and clinical data obtained from 20 prospective cohort studies.
The team of researchers found a protective association between the intake of fruits and vegetables and stroke. Regular consumption of 200 grams of fruits and vegetables per day was found to decrease the risk of developing stroke by 32% and 11% in this study. The results of this meta-analysis show that habitual consumption of large servings of fruits and vegetables, such as apples, pears, citrus fruits, and leafy vegetables may be beneficial in the prevention of stroke.