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The World in Medicine
March 15, 2006

Reducing Stroke Risk

JAMA. 2006;295(11):1239. doi:10.1001/jama.295.11.1239-b

Consuming a diet that includes more than 5 servings of fruit and vegetables per day may significantly reduce the risk of stroke, according to a new meta-analysis of studies (He FJ et al. Lancet. 2006;367:320-326).

In the meta-analysis, researchers from England and Australia pooled data from 8 studies on fruit and vegetable consumption involving 257 551 individuals with nearly 5000 stroke events and an average follow-up of 13 years. Compared with individuals who had fewer than 3 fruit and vegetable servings per day, those who consumed more than 5 had a 26% lower risk of stroke. People who ate 3 to 5 servings daily had an 11% reduction in stroke risk compared with those eating fewer than 3 servings each day.