Diet is the leading lifestyle factor in stroke risk. Fruits and vegetables are rich in key micro- and macro-nutrients that contribute to healthy blood vessels. Yan Qu, from Qingdao University (China), and colleagues completed a meta-analysis of 20 studies published over the last 19 years to assess the effects of fruit and vegetable consumption on risk of stroke globally. The combined studies involved 760,629 men and women who had 16,981 strokes. The data revealed that stroke risk decreases by 32% with every 200 grams (7 ounces) of fruit consumed each day and 11% with every 200 grams (7 ounces) of vegetables consumed daily. The study authors conclude that: “Fruits and vegetables consumption are inversely associated with the risk of stroke.”
