Fruits and Vegetables will reduce Brain Stroke Risk by 25% Researchers from the University of London investigated 8 previous studies conducted in America, Europe and Japan involving more than 250,000 individuals. They found that people eating at least 5 servings of fruits and vegetables a day can reduce their risk of stroke by 25 percent compared to those eating only 3 servings daily. Eating between 3 and 5 servings of fruits and vegetables was found to lessen the risk by 11 percent. The result of this study was published in the Lancet journal on January 27, 2006.It has been known for some time that fruits and vegetable consumption helps prevent brain stroke and heart attack, however this latest research is the first large-scale study to quantify the benefits. Fruits and vegetables are loaded with anti oxidants, fibre, folate and potassium which are low in fat and calories.
The benefits may be due to the potassium content in fruits and vegetables, as potassium will lower blood pressure. By increasing fruit and vegetable consumption from 3 to 5 servings per day, we can increase our potassium intake by about 50 percent.
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