Fruits And Vegetables Intake Lower Stroke Risk

Eating more fruits and vegetables may help lower the risk for stroke worldwide.

For every 200 g per day increment of fruits and vegetables, the risk for stroke fell by 32% and 11%, respectively as per recent study.


Higher intake of fruits and vegetables (together and separately) were inversely related to stroke risk.



The average serving was calculated as 77 g for vegetables and 80 g for fruits. "A linear dose-response relationship was found, the more consumption of fruit and vegetables, the better for stroke prevention. Stroke risk decreased by 32% (relative risk, 0.68; 95% confidence interval, 0.56 - 0.82) and 11% (0.89; 0.81 - 0.98) for every 200-g increment in daily fruits and vegetables, respectively.

Apples and Oranges

"Two hundred grams of fruit per day may sound a lot, but this would represent 2 medium-size apples or a large 1 and a half".
"citrus fruits, leafy vegetables and apples/pears were found inversely associated with risk of stroke. However, the effect of other types of fruit and vegetables on stroke risk still needs to be confirmed."

A recent bulletin from the World Health Organization (WHO) estimates that increasing individual fruit and vegetable consumption to at least 600 g daily could cut the burden of ischemic stroke by 19% worldwide.

There are several biological mechanisms might explain the inverse association. It shows that an increase in fruits and vegetables consumption can lower blood pressure and also improve microvascular function". Favorable effects on other cardiovascular risk factors, including body mass index, cholesterol, inflammation, and oxidative stress, were also seen.

"Higher fruits and vegetables consumption increases micronutrient, carbohydrate, and fiber intakes, and possibly reduces fat intake. Nutrients such as potassium, folate, antioxidants (vitamin C, β-carotene, and flavonoids), and fiber have been shown to be significantly associated with a reduced risk for stroke".