Raw Fruit and Vegetable Consumption May Reduce the Risk of Stroke
In a prospective, population-based, cohort study involving analysis of data from 20,069 women and men between the ages of 20 and 65 years, free of cardiovascular diseases at baseline, who were followed up with for an average 10.3 years, during which time 233 incident stroke cases were documented, high intake of raw fruit and vegetables was found to be associated with a 30% lower incidence of total stroke (HR=0.70 for those in the highest quartile of intake (>262 g/d), as compared to the lowest quartile of intake (92 g/d or less)). Intake of raw vegetables was significantly inversely associated with ischemic stroke (>27 g/d; HR=0.50) and intake of raw fruit was was borderline significantly associated with hemorrhagic stroke (>120 g/d; HR=0.53). Processed fruit and vegetable intake was not associated with incident stroke. The authors conclude, "High intake of raw fruit and vegetables may protect against stroke."
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