Diet and stroke
This article was originally published in The Tan Sheet
There is "strong support for the recommendations to consume more than five servings of fruit and vegetables per day, which is likely to cause a major reduction in strokes," a study published in The Lancet Jan. 28 finds. Feng He, St. George's University of London, et al., reviewed eight studies that were identified through database searches and included 257,551 individuals. There were 4,917 stroke events during the average follow-up period of 13 years. "Compared with individuals who had less than three servings of fruit and vegetables per day, the pooled relative risk of stroke was 0.89 for those with three to five servings per day and 0.74 for those with more than five servings per day." If current recommendations for five or more servings per day were achieved, "stroke morbidity and mortality would be greatly reduced," He et al. conclude...
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