Eating Fruits and Vegetables Cuts Stroke Risk

Eating just two and a half portions of fruit and vegetables a day cuts stroke risk by a third.

Munching just two and a half portions of fruit and vegetables daily may significantly reduce the risk of stroke, new research claims.

Stroke risk decreases by 32 per cent with every 200 grams of fruit consumed each day and 11 per cent with every 200 grams of vegetables consumed each day, according to a study.

The conclusion came from analysis of 20 studies about the effects of fruit and vegetable consumption on risk of stroke published over the past 19 years. Read more