Fruits & Vegetables Linked To Stroke Prevention

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. Centers 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.

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