More than 5 fruits and vegetables per day reduce stroke by 26%

Roman Bystrianyk, "More than 5 fruits and vegetables per day reduce
stroke by 26%", Health Sentinel, March 17, 2006,

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