Once again, colorful fruits and vegetables are found to lower disease risk, in this case stroke. Researchers at the Medical College of Qingdao University in China conducted a meta-analysis of 20 studies published during the past 19 years for a combined total of 760,629 men and women who had 16,981 strokes. Results showed that stroke risk decreased by 32% with every 200 grams of fruit consumed each day and 11% for every 200 grams of vegetables consumed. As produce consumption increased, stroke risk decreased. The researchers also cited studies showing that a produce-rich diet lowers blood pressure, improves microvascular function, and lowers body mass index, waist circumference, cholesterol, inflammation, and oxidative stress.
Hu D, Huang J, Wang Y, et al: Fruits and vegetables consumption and risk of stroke. Stroke 2014;May 8th.