Research Shows Fruits And Vegetables Reduce Stroke Risk

Research Shows Fruits And Vegetables Reduce Stroke Risk

According to an American Heart Association report, recent research has showed that fruits and vegetables play an important, sometimes determining role in preventing heart disease and strokes. According to researchers every 200g portion of fruits consumed a day reduces the risk of stroke by an impressive 32 percent.

According to doctor Yan Qu, the senior author of the study and the director of the intensive care unit at Qingdao Municipal Hospital, a diet that is rich in both fruits and vegetables is recommended not just to reduce stroke and heart disease risk but also to improve general health due to its high content of both micronutrients as well as macronutrients and fibers.

The macronutrients in vegetables and fruit supply the carbohydrates, proteins and fat the body needs to function while micronutrients supply vitamins and minerals. The 32 percent reduction in stroke risk came after adjusting the data for lifestyle factors like smoking, blood pressure, alcohol consumption or physical activity.

In an unrelated study, the World Health Organization also announced that an increase in the consumption of fruits and vegetables by just 600 grams a day can reduce global stroke rates by 19 percent.

Strokes are the main cause of death in China, killing 1.7 million people in 2010 while in the United States it is ranked as the fourth after cancer, heart disease and respiratory disease.

Posted by George Daniels on Sunday May 11 2014, 3:04 AM EST. Ref: hngn. Link. All trademarks acknowledged. Filed under Featured News, Health. Comments and Trackbacks closed. Follow responses: RSS 2.0