Fruits and vegetables may reduce the risk of stroke, according to an analysis of 20 observational studies, published recently in the journal Stroke.
Of the nearly 760,000 participants, those who ate the most produce were about 20 percent less likely to have a stroke than those who ate the least. Fruits, especially citrus, appeared to be more protective than vegetables. An extra 7 ounces of fruit a day was linked to a 32 percent drop in stroke risk; 7 ounces of veggies, an 11 percent drop.
Fruits and vegetables supply potassium, fiber, folate, vitamin C, beta carotene, flavonoids, and other substances that work together to improve cardiovascular risk factors, notably elevated blood pressure.