Fruits and vegetables cut risk of stroke

January 31, 2006 in Heart Health, Nutrition Topics in the News

Fruits and vegetables cut risk of stroke

According to a study published in The Lancet, eating at least five servings of fruits and vegetables a day can cut the risk of stroke by 26 percent.

The study which reviewed eight cohort studies, involved over 250, 000 individuals, with an average follow up time of 13 years. Researchers found that individuals who ate between 3 and 5 servings per day had an 11 percent lower risk of stroke than people who ate less than 3 servings a day. Individuals who ate five or more servings per day lowered their risk of stroke by 26 percent.

Recent studies have shown that the average consumption of fruits and vegetables by people in developed countries is 3 servings per day.

Researchers did not determine the exact protective mechanism of a diet high in fruits and vegetables but suspect the presence of potassium, folate, fibre and antioxidants may play a role.

Canada’s Food Guide to Healthy Eating recommends that Canadians consume between 5 and 10 servings of fruits and vegetables a day. To find out more, visit

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