Home Original News More than 5 fruits and vegetables per day reduce stroke by 26%
More than 5 fruits and vegetables per day reduce stroke by 26% PDF Print E-mail
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Written by Roman Bystrianyk   
Friday, 17 March 2006 00:00

Stroke is the third leading cause of death and the most common cause of disability in most developed countries. According the American Heart Association, stroke killed 157,804 people in 2003 in the United States alone. A reduction of 25% in the number of stroke deaths would result in saving almost 40,000 lives each year. 

The authors of the study analyzed eight well designed studies that examined the relationship of fruits and vegetables and stroke. The combined studies had a total of over 257,000 individuals over an average duration of 13 years. They standardized all studies into fruit and vegetable consumption categories of less than 3 servings a day, 3 to 5 servings a day, and more than 5 servings a day. 

All the included studies were prospective studies which should eliminate selection and recall bias. All the studies were of large sample sizes and were over a long period of time that also adjusted for a variety of lifestyle factors. 

The authors found that, “compared with individuals who have less than three fruit and vegetable servings per day, those with three to five servings per day have an 11% reduction in the risk of stroke, and those with more than five servings per day have a reduction of 26%.”

The authors also note that in addition to reducing the risk of stroke that increased consumption of fruits and vegetables, “could also reduce other cardiovascular disease and some cancers.” 

The authors conclude that, “These findings provide strong support for the recommendations encouraging the public to consume more than five servings of fruit and vegetables per day. If these goals were achieved, stroke morbidity and mortality would be greatly reduced.”

Source: The Lancet, January 28, 2006


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