Eating more fruits, vegetables may cut stroke risk worldwide

http://www.eurekalert.org/pub_releases/2014-05/aha-emf050514.php

PUBLIC RELEASE DATE: 8-May-2014

Contact: Karen Astle
American Heart Association
Eating more fruits, vegetables may cut stroke risk worldwide

American Heart Association Rapid Access Journal Report

Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to new research in the American Heart Association's journal Stroke.

Researchers conducted a meta-analysis of 20 studies published over the last 19 years to assess the effects of fruit and vegetable consumption on risk of stroke globally. The combined studies involved 760,629 men and women who had 16,981 strokes.

Stroke risk decreased by 32 percent with every 200 grams of fruit consumed each day and 11 percent with every 200 grams of vegetables consumed each day.

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The researcher cited studies demonstrating that high fruit and vegetable consumption can lower blood pressure and improve microvascular function. It has favorable effects on body mass index, waist circumference, cholesterol, inflammation and oxidative stress.

The beneficial effects of fruits and vegetables applied consistently to men and women, stroke outcome and by type of stroke (caused by clot or bleeding). Researchers found no significant difference in the effect on age (younger or older than 55).

The researchers adjusted the study findings for factors such as smoking, alcohol, blood pressure, cholesterol, physical activity, body mass index and other dietary variables.

Researchers combined the results of six studies from the United States, eight from Europe and six from Asia (China and Japan). They note that low fruit and vegetable consumption is prevalent worldwide, and especially in low- and middle-income countries.

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