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Thu, May 23, 2019

Stroke
The Health Benefits of Fruits and Vegetables



Over 4.6 million Americans have experienced a stroke (34). In a recent report, data from 14 years of follow-up for women in the Nurses' Health Study and 8 years for men in the Health Professionals' Follow-Up Study showed that total fruit and vegetable consumption was inversely related to risk of stroke in both sexes (60). In women there was a 26% risk reduction for those in the top quintile of fruit and vegetable consumption (median 10.2 servings/day) compared to the lowest quintile (2.9 servings/day). For men, the risk reduction between the top quintile (median 9.2 servings/day) and lowest quintile (2.6 servings/day) was 39%. The lowest risks were observed for high consumption of cruciferous vegetables, green leafy vegetables, citrus fruits, and vitamin-C rich fruits and vegetables. Each increment (1 serving/day) of total fruits and vegetables reduced risk of stroke by 3% among women and 5% among men. Slightly stronger protective effects were observed in the subjects who did not use multivitamin supplements than in those who regularly used supplements.


This new report provides additional support for previous data from these cohorts and other studies showing an inverse association between fruit and vegetable intake and dietary flavonoid composition and incidence of stroke.

 

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