Cut Stroke Risk with Fruits & Veggies

Cut Stroke Risk with Fruits & Veggies

Cut Stroke Risk with Fruits & Veggies

Cut Stroke Risk with Fruits & Veggies

Fruits & Veggies and Human Growth Hormone

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.

Cut Stroke Risk with Fruits & Veggies

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.”