Fruit And Vegetables Cut Stroke Risk
(Reuters Health, 1/26/06)

Professor Graham MacGregor of St George's Medical School at the University of London, and team, analyzed the results of eight studies that focused on the effect of fruits and vegetables on stroke risk. The investigators found that among the more than 257,500 total participants, the stroke risk for those exceeding five servings of fruit and vegetables daily was 26% less than for those eating fewer than three servings daily. These findings suggest that eating more than the recommended five portions may confer additional benefit. The scientists say that the extra servings of plant-derived foods provide more antioxidant and nutrient content—including potassium, which is known to lower blood pressure—to help reduce the risk.

(The Lancet)