A recent research study from the American Heart Associaton's journal, Stroke, finds a strong correlation between reduced risk of stroke and increased fruit and veggie consumption.
According to the study, if 200 grams of fruit is consumed daily, stroke risk drops 32 percent. Similarly, consuming 200 grams of vegetables will reduce stroke risk by 11 percent.
The Huffington Post reports that: "The decrease in risk linked to fruits and vegetables remained consistent in both men and women, by type of stroke and by stroke outcome, as well as after adjusting for stroke risk factors like smoking, alcohol consumption, high blood pressure, high cholesterol, limited physical activity and more, according to a press release from the AHA."
To read the full report click here. To read the Huffington Post's full article, click here.
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