Wednesday, May 14, 2014

Eating Fruits and Vegetables May Help Prevent Stroke

Fruits and vegetables consumption are inversely associated with the risk of stroke,” according to a study published in Stroke, a journal of the American Heart Association. A research review covering 20 studies examining more than 760,000 people worldwide found the risk of stroke decreased by 32 percent and 11 percent for every 200 grams of fruits and vegetables consumed, respectively. 

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