Eating five or more servings of fruit and vegetables – the recommended daily dose – can cut the risk of suffering a stroke by 26%, a new study suggests. People who ate three portions a day also cut the risk, but only by 11%.
The research team studied medical data from some 257,500 people, using studies from Europe, Japan and the United States to make their conclusions. Stroke is the third biggest cause of death in the developed world.
The study was run by the University of London. A serving of vegetables is made up of 77 grams (or 2.7 ounces), while a serving of fruit is classified as being 80 grams (or 2.8 ounces).
