Eating more than the recommended five portions
of fruit and vegetables a day can further reduce the odds
of suffering a stroke, researchers said.
An analysis of eight studies that looked into the impact
of fruit and vegetables on stroke showed that the more
healthy foods people consumed, the less likely they were
to have a stroke, which is a leading cause of disability
and death.
"For the first time we have shown a quantitative relationship
between fruit and vegetable consumption and stroke," said
Professor Graham MacGregor of St George's medical school
at the University of London.
"It has been known that fruit and vegetables seem to
reduce stroke but it wasn't known how much they did it
by," he added in an interview.
In the analysis of research involving more than 257,500
people from Japan, Europe and the United States, the scientists
found that people who ate more than five servings of fruit
and vegetables a day had a 26 percent reduction in stroke
compared to individuals who consumed less than three servings
daily.
"It is a very important finding because it really shows
that the quantity of fruit and vegetables you should be
eating is more than five a day," MacGregor said.
The average fruit and vegetable consumption a day in
most developed countries is 3-5 servings. A serving of
vegetables is 77 grams (2.7 ounces) and 80 grams (2.8
ounces) for fruit, according to MacGregor and his team.
INCREASED POTASSIUM
Strokes are caused by a blockage in an artery leading
to the brain or bleeding in or around the brain. About
17 million people die each year of cardiovascular diseases,
particularly heart attacks and strokes. High blood pressure,
diabetes, smoking, raised cholesterol, obesity and lack
of exercise are risk factors.
Fruit and vegetables are full of nutrients such as vitamin
C, beta carotene and potassium as well as plant proteins
and dietary fiber.
The researchers suspect that potassium is an important
factor in preventing stroke.
"We've know that if you give people addition potassium
it lowers blood pressure," said MacGregor, who reported
the research in The Lancet medical journal.
"By increasing to five servings a day from three you
would increase your potassium intake by about 50 percent,"
he added.
MacGregor said fruit and vegetables also are less calorie-dense,
have very little fat and contain antioxidants which may
also be beneficial.
