Getting more fruits and vegetables into your diet could help curb your risk of stroke, a new study has found.
Researchers at the Medical College of Qingdao University in Qingdao, China, saw a 32% decrease of stroke risk with every 200 grams of fruit consumed each day, and an 11% decrease for every 200 g of vegetables eaten daily.
High fruit and vegetable intake can lower blood pressure and improve microvascular function, the researchers said in the study, which was published in the American Heart Association’s journal Stroke.
“Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population,” the study’s senior author Yan Qu said in a release. “A diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fibre requirements without adding substantially to overall energy requirements.”
via Sun News : Eating more fruit, veggies may cut stroke risk: Study.