Greater consumption of fruits and vegetables translate to less stroke risk, according to new health research.
The study, “Fruit and Vegetables Consumption and Risk of Stroke” published by Stroke, a medical research publication, was written by scientists at the Medical College of Qingdao University, Qingdao, China.
“Highest versus lowest levels of total fruits and vegetables consumption were inversely associated with the risk of stroke,” according to the study. Researchers made the conclusion through the results of 20 studies involving more than 760,600 participants who had about 17,000 strokes total.
The risk of stroke decreased by 11% for every 200 grams per day of added vegetable consumption. The risk of strokes decreased 32% for every 200 grams per day of added fruit consumption, according to the study.
The researchers said there may be several reasons for the inverse association, noting that other studies have shown that an increase in fruit and vegetable consumption can lower blood pressure and also improve microvascular function. Fruits and vegetables also can cut stroke risk effects on other cardiovascular risk factors, such as body mass index, waist circumference, total cholesterol and low-density lipoprotein-cholesterol, according to the study. The study said citrus fruits, apples/pears and leafy vegetables might contribute to the protection against the stroke.