A fresh look at recent evidence has resulted in recommendations that eating more fruits and vegetables may reduce stroke risk by almost a third. [s]Health24[/s] reports that the results support existing recommendations from organisations like the [b]US Centres for Disease Control and Prevention[/b], which already call for a diet rich in fresh greens. Although not causal relationship was established, researchers found that citrus fruits, leafy vegetables and apples and pears were the specific types of greenery linked to reduced stroke risk. ‘The effect of other types of fruit and vegetables on stroke risk still needs to be confirmed,’ lead author Dr Yan Qu of the [b]Qingdao Municipal Hospital[/b] in China, said.
[link url=http://www.health24.com/Diet-and-nutrition/News/Fruits-and-vegetables-linked-to-fewer-strokes-20140508]Full Health24 report[/link]
[link url=http://stroke.ahajournals.org/content/early/2014/05/08/STROKEAHA.114.004836.abstract?sid=5c548e53-0258-4fc4-ab0f-43bd5787dc8a]Stroke abstract[/link]