Eating more fruit and vegetables daily lowers risk of stroke by 13%

“Given the strong inverse association of fibre with total and ischaemic stroke observed in the current study and in previous studies, as described below, the association between fruit and vegetables and stroke risk might be partly driven by their fibre content,” it says.

“It has also been suggested that fruit and vegetables could be beneficial because they provide various micronutrients including potassium and folate.

“Potassium supplements have been shown to reduce blood pressure in randomised trials, while higher folate intakes may lower plasma homocysteine concentrations, which is also positively associated with stroke risk.

“Fruit and vegetables are also a major source of dietary nitrates, which contributes to endogenous nitric oxide formation, and some evidence suggests that they have blood pressure lowering and vasoprotective properties.”

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