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To what degree is fruit and vegetable consumption associated with reduced risk for stroke? Researchers addressed this question in a meta-analysis of eight prospective cohort studies (involving 257,551 participants in 9 independent cohorts) that reported frequency of fruit and vegetable consumption.
During follow-up (median, 13 years), 4917 strokes occurred. Compared with people who consumed fewer than 3 servings of fruits and vegetables daily, those who ate 3 to 5 and those who ate more than 5 servings daily had significantly lower relative risks for stroke (0.89 and 0.74, respectively). Among participants who ate more than 5 servings daily, risk reductions were significant both for fruits and for vegetables, and regardless of gender, durati…