Daily Dose of Fruits and Vegetables Decrease Stroke Risk

Don't forget your fruits and vegetables.

A recent study conducted by researchers at the Medical College of Oingdago University in Qingdao, China, shows that these foods can help to reduce the risk of several diseases, including hypertension, high blood cholesterol and obesity. For the study, researchers specifically examined the effects of consuming more fruits and vegetables and their overall effect on global stroke risk.

"Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population," said Yan Qu, M.D., the study's senior author, director of the intensive care unit at Qingdao Municipal Hospital and professor at the university, via Reuters. "In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements."

Twenty studies that were published throughout the past 19 years were studied, including a total of 760,629 men and women who were from the United States, Japan, China and Europe, with a total of 16,981 recorded stroke cases. As the researchers examined each individuals' daily fruit and vegetable intake, findings showed that for every 200 grams of fruit eaten per day, stroke risk fell by 32 percent. For the same amount of vegetables, stroke risk fell by 11 percent.

Researchers found that age did not influence the amount of fruits or vegetables consumed and affected stroke risk. However, other factors, including alcohol consumption, smoking, blood pressure and cholesterol levels, high body mass index and the consumption of other foods all were accounted for in determining the reduction of the risk.

More information regarding the findings can be seen via the journal Stroke.