Stroke
Eating fruits, vegetables could cut stroke risk
By IANS
Jan 27, 2006, 19:38

Eating a diet containing lots of fruits and vegetables could cut the risk of stroke, scientists have reiterated.

Fruits and vegetables are full of nutrients such as Vitamin C, beta carotene and potassium as well as plant proteins and dietary fibre. Earlier scientists had said eating plenty of these could reduce the risk of cardiovascular disease and some cancers.

University of London researchers studied more than 257,500 people from Europe, Japan and the US and found that the risk of stroke could be 26 percent lower for people who eat more than the recommended five servings, reported the online edition of BBC News.

One serving contains 77 grams of vegetables and 80 grams of fruit.

Fruits and vegetables are less dense in calories, have very little fat and contain beneficial antioxidants. However, the researchers suspect that potassium may be the most important factor in preventing stroke.

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