Study: Fruits and veggies key to reducing risk of stroke
Odds are that, while growing up, you were probably told by your parents more than once to eat your fruits and veggies. If you didn't take that advice to heart then, you should reconsider it now, as new research points to these food groups being integral to reducing your risk for having a stroke.
According to a new global study published in the journal Stroke, the body exhibits a 32 percent decline in stroke for every 200 grams of fruit consumed daily and an 11 percent reduction for every 200 grams of vegetables too. As HealthDay News reports, if everyone ate just 600 grams of fruits and veggies each day, their risk of suffering a ischemic (blood clot-caused) stroke would drop by 19 percent.
"Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population," said Dr. Yan Qu, senior author of the study, in an official statement from the American Heart Association (AHA). "In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements."
The AHA recommends adding four to five servings of fruits and vegetables to your daily diet. Not only do they reduce risk for stroke, but have also been found to lower blood pressure and have positive impacts on body fat, cholesterol, inflammation and waist size.
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