Fruit and veg reduce stroke
New research shows that a high intake of fruit and vegetables is associated with a lower risk of stroke. A review of eight studies involving 257,551 individuals, 4,917 stroke events and an average follow-up of 13 years showed that eating three to five servings of fruit and vegetables per day reduces the risk of stroke by 11 per cent while eating five or more, reduces the risk by 26 per cent. The average fruit and vegetable intake in most developed countries is about three servings per day. Current recommendations in the UK encourage five or more portions of fruit and vegetables per day. The results of this study strongly support these recommendations. Increasing the intake of fruit and vegetables would also reduce the risk of other cardiovascular diseases and some cancers.
He FJ, et al. 2006. Fruit and vegetable consumption and stroke: meta-analysis of cohort studies. The Lancet. 367 (9507) 320-326.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
View author page | View staff profile
