#AceFoodNews – NEW YORK – May 09 – (Reuters Health) – Eating more fruits and vegetables may reduce stroke risk by almost a third, according to a fresh look at recent evidence.
The results support existing recommendations from organizations like the U.S. Centres for Disease Control and Prevention (CDC), which already call for a diet rich in fresh greens.
“The findings are consistent with the current knowledge that increasing consumption of fruits and vegetables should be encouraged to prevent stroke,” Dr. Yan Qu said in an email.
Qu, of the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, led the analysis.
A stroke occurs when blood-flow to part of the brain is blocked by a clot or a burst blood vessel. Without emergency care, a stroke can lead to severe brain damage or death.
Stroke remains the fourth leading cause of death in the U.S., according to the CDC.
Several studies have looked at the influence of diet on stroke risk.
Some have tied eating lots of fruits and vegetables to lowered risk; others have found no link at all.
The effect could be indirect, and eating fruits and vegetables may benefit overall health by reducing blood pressure, cholesterol, weight and other stroke risk factors, Qu said.
It’s also possible that specific nutrients in the foods may reduce stroke risk, he said.