Fruits and vegetables reduce the risk of strokes

Stroke 2014;May 8

 

There was a large study looking at patient databases dating back to 1947 (through 2014) looking at the connection between strokes and fruits/vegetables. There were 17,000 strokes among 760,000 participants. What they found was a 32% decrease in the incidence of strokes among people who ate the most fruits and vegetables, especially citrus fruits, apples, pears and leafy vegetables. This is probably also true for heat attacks too.

Remember, a healthy diet consists not only of fruits and veggies, but also lean protein, healthy fats and nuts. Processed sugar should always be limited!

 

nutrition and strokes, stroke prevention

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