Intake of fruit and vegetables and risk of stroke: an overview

Abstract

Purpose of review 

This review presents recent scientific advances in understanding the role of fruit and vegetables in lowering stroke risk, based on epidemiological and clinical studies.

Recent findings 

Recent studies indicate that high dietary intake of fruit and vegetables is associated with reduced risk of stroke and other cardiovascular outcomes. Both observational studies and interventional trials have consistently shown this inverse relationship. Multiple mechanisms may underlie the apparent beneficial effect.

Summary 

Public health policy should promote increased dietary intake of fruit and vegetables, as this may have a substantial positive effect on stroke prevention.